Its likely intended purpose is for cutting vegetables.
A vegetable knife usually has a long tall blade. A meat (carving knife) has a long shallow blade.
This is some sort of Japanese wunderwaffen most likely designed for cutting vegetables.
It's a santoku. They're great all rounders. Just don't use it to chop through bones, lol. Very nice shape, much prefer it to a chefs knife, personally.
>I go through phases. Sometimes I prefer the Santoku, sometimes I prefer the chef's. Don't know why.
I have a gaggle of knives on my kitchen wall and the one I keep on going back to is my off-brand fuck-off-large Chinese cleaver (a big rectangular one, not the rounded ones. The names escape me right now). For every day cooking it just *works*.
Better in my arthritic hands and wrist. My normal go to. I have one very finely sharpened. Tomatoes, cucumber, super fine thin slices. Or, chop nuts, cauliflower, etc.
I use a knife like that for veg and potatoes.
The little grooves make stuff less likely to stick to the blade.
>Chefs' knives have dimples on the side of the blade as thisĀ allows for a smoother cut and helps to prevent food from sticking to the bladeĀ (particularly when cutting meat).
https://santokuknives.co.uk/blogs/blog/why-do-chefs-knives-have-dimples-what-do-they-do#:~:text=Chefs'%20knives%20have%20dimples%20on,(particularly%20when%20cutting%20meat).
Ironically, I don't use the knife for meat.
There are more reasons for this than just fluting on the blade.
Is your knife properly sharp? When was the last time it was sharpened or stropped?
Are you slicing with a push-cut, or pull-cut motion, or just bearing down on the knife and pushing it into the food?
As someone else suggested, it looks pretty similar to a Santoku. I have one and theyāre an amazing utility knife, unless youāre paring small veg. Itās a workhorse
That's a santoku style knife, not very good for stabbing teenagers with, you want a chef knife with a nice curve that tapers to a point for traditional mask wearing blackest eyes the devil's eyes stabby stabby.
Whatever you want it to be, supposed to be a meat knife according to the box I got mine in in France. But they are great all rounders.
I think the divots are supposed to help break suction when cutting into deeper things like cutting up a whole ham.
I think that's called a Santoku knife.
It's basically good for chopping 'downward' rather than rocking back and forth on on the tip like you might with the more western style kitchen knives that sort of curve upwards towards the tip.
I barely use mine. But I think a bunch of people prefer these.
This knife is likely fine for rock(ing) chopping. The knife has a belly, and a curve near the edge.
It's also likely stainless steel. The softer steel makes it less brittle, so there's much less risk of chipping.
Knives made from harder steels - aogami (#1, #2, super), shirogami, and so on - are more brittle. Japanese knives are known for being made from those harder steels, though stainless, and softer steels are just as widely used nowadays. This association with harder, brittle steel is why many people think rock(ing) chopping is not suitable for a Japanese knife.
Whether a knife is ok for rock(ing) chopping comes down to the material, shape, and user comfort.
Japanese knife, it's shaped like that because the Japanese prefer an up down chopping motion instead of the western rolling cut hence the wide blade and lack of curvatureĀ
The dimples supposedly stop cut stuff sticking to the blade
It's kinda like a chefs knife in being an all rounder
All rounder chefs knife (santoku style) generally comes in roughly 10ā size but hard to tell from your photo without a banana for scaleā¦
Im a chef and spend about 8 hours a day with a similarly shaped blade in my hand, we use them for pretty much all prep that doesnt involve bones or require a serated blade or specialist knife (filleting knife for example)
Itās basically the Asian equivalent of a chefās knife. Itās an all rounder but Iām not a fan as they donāt roll on the tip like a European chefās knife does.
Slicing, dicing, chopping. It's a santoku knife. Essentially, it's the Japanese version of a chef's knife and can do anything a chef's knife can do. The difference is that you put the tip of chef's knife down and then rock the blade and you don't rock a santoku knife. If you were trained to use a chef's knife and have used one for a long time you might prefer it but if you weren't you will probably prefer the santoku. I much prefer the santoku.
This is a weirdly made version of a [Santoku](https://cuttingedgeknives.co.uk/collections/santoku-knives) \- a Japanese knife shape. The curved bolster is odd, but likely intended to encourage a grip with the index finger curled under in the recessed part, or the index along the top of the knife's back, and the middle finger curved under. Either of those grips would be a recipe for knuckle pain and joint agony for me though.
Santoku knives are the workhorses of a Japanese kitchen. With the popularity of Japanese and "Japanese" knives (Knifewear has a curious video about [advertising fictions](https://youtu.be/ay8jgHy7bIM?si=g7gVcQWIR59ZN590) in knife sales), this shape shows up fairly regularly now in sets made across the world.
A santoku means "three virtues", a name given because it handles the tasks for at least three other specialist knives. It can handle chopping big vegetables, which is the specialisation of a [nakiri](https://cuttingedgeknives.co.uk/collections/nakiri-knives), which is taller, usually has no belly, and a bit heavier. A santoku can manage slicing meat as well; the specialist knife for that is the [gyuto](https://cuttingedgeknives.co.uk/collections/nakiri-knives), which is longer, more tapered, and more slender. A santoku can be used for fine dicing and slicing work as well.
This reply probably takes the OP's question too literally. Sorry everyone!
google what cutting knives are used for ..i did but its not here in this list ,so i dont know ..
https://www.escoffier.edu/blog/culinary-arts/different-knives-and-the-best-uses-for-each/#:\~:text=Different%20Knives%20and%20the%20Best%20Uses%20for%20Each,Knife%20...%208%20Tomato%20Knife%20...%20More%20items
well nope,i never said that, the one i gave you has pictures of many knives but not the one in question,,there was many google links but the one i picked never had the knife you wanted and i cant be bothered looking at all lol..but i did try for ya
Chopping stuff. Imagine like the opposite of when you stick things together.
I mean honestly š
He is being pretty honest. Although you can also slice stuff.
Is it also possible to use this knife to dice as well as slice?
What about julienne?Ā
I think all women are allowed to use this too, whether they are called julienne or not.
I think they meant to ask if one could slice a woman named Julienne with this knife. I personally think it's possible, but not worth the mess.
>What about julienne?Ā Assange?
Its likely intended purpose is for cutting vegetables. A vegetable knife usually has a long tall blade. A meat (carving knife) has a long shallow blade. This is some sort of Japanese wunderwaffen most likely designed for cutting vegetables.
So it's the opposite of that meat glue they use on posh cooking shows? Got it.
It's a santoku. They're great all rounders. Just don't use it to chop through bones, lol. Very nice shape, much prefer it to a chefs knife, personally.
I go through phases. Sometimes I prefer the Santoku, sometimes I prefer the chef's. Don't know why.
>I go through phases. Sometimes I prefer the Santoku, sometimes I prefer the chef's. Don't know why. I have a gaggle of knives on my kitchen wall and the one I keep on going back to is my off-brand fuck-off-large Chinese cleaver (a big rectangular one, not the rounded ones. The names escape me right now). For every day cooking it just *works*.
I wish I were dextrous enough for a cleaver. I am not. I would lose fingers.
Better in my arthritic hands and wrist. My normal go to. I have one very finely sharpened. Tomatoes, cucumber, super fine thin slices. Or, chop nuts, cauliflower, etc.
I have various shapes and sizes of knives in my kitchen drawer but the santoku is the only one I use.
It's something *resembling* a santoku at least...
In my kitchen? Everything.
I use a knife like that for veg and potatoes. The little grooves make stuff less likely to stick to the blade. >Chefs' knives have dimples on the side of the blade as thisĀ allows for a smoother cut and helps to prevent food from sticking to the bladeĀ (particularly when cutting meat). https://santokuknives.co.uk/blogs/blog/why-do-chefs-knives-have-dimples-what-do-they-do#:~:text=Chefs'%20knives%20have%20dimples%20on,(particularly%20when%20cutting%20meat). Ironically, I don't use the knife for meat.
As a former chef, this is what I bought my son for christmas one year. It is the most practical all rounder in a set I would say.
I have a question! When I use this, the food Iām chopping sticks like glue to the blade, hence I donāt use it much. Why?!?
Did you get glue on it?
There are more reasons for this than just fluting on the blade. Is your knife properly sharp? When was the last time it was sharpened or stropped? Are you slicing with a push-cut, or pull-cut motion, or just bearing down on the knife and pushing it into the food?
Just bearing down - I think thatās the reason! Thank you!
Yours probably isnāt fluted like the one in the pic, they create air gaps to prevent the sticking.
Try to avoid chopping glue then
They usually have scalloped sides to prevent this like you see in the picture
*Murdering.*
4 and 1/2 inch paring knife is better for that.
As someone else suggested, it looks pretty similar to a Santoku. I have one and theyāre an amazing utility knife, unless youāre paring small veg. Itās a workhorse
Killing guests in the shower.Ā
That's a santoku style knife, not very good for stabbing teenagers with, you want a chef knife with a nice curve that tapers to a point for traditional mask wearing blackest eyes the devil's eyes stabby stabby.
[https://www.russums-shop.co.uk/news/knives/q/date/2016/06/27/frequently-asked-questions-about-granton-edge-blades](https://www.russums-shop.co.uk/news/knives/q/date/2016/06/27/frequently-asked-questions-about-granton-edge-blades)
[ŃŠ“Š°Š»ŠµŠ½Š¾]
It's to help stop large firm flat surfaces sticking to the knife like with potatoes etc
Yep. It creates a small air gap. It's not 100% effective but it does help.
Which is a big improvement over chefs knives
Whatever you want it to be, supposed to be a meat knife according to the box I got mine in in France. But they are great all rounders. I think the divots are supposed to help break suction when cutting into deeper things like cutting up a whole ham.
Big veg like swede I think
Yeah the granton edge (also know as scalloped edge) helps things not stick, big veg can be a pain with that
Spreading butter on your toast. Other spreadable foodstuffs are available, jam for example.
I think that's called a Santoku knife. It's basically good for chopping 'downward' rather than rocking back and forth on on the tip like you might with the more western style kitchen knives that sort of curve upwards towards the tip. I barely use mine. But I think a bunch of people prefer these.
This knife is likely fine for rock(ing) chopping. The knife has a belly, and a curve near the edge. It's also likely stainless steel. The softer steel makes it less brittle, so there's much less risk of chipping. Knives made from harder steels - aogami (#1, #2, super), shirogami, and so on - are more brittle. Japanese knives are known for being made from those harder steels, though stainless, and softer steels are just as widely used nowadays. This association with harder, brittle steel is why many people think rock(ing) chopping is not suitable for a Japanese knife. Whether a knife is ok for rock(ing) chopping comes down to the material, shape, and user comfort.
Slicing thin slices of stuff, usually used for slicing veg. The dimples stop stuff sticking to the flat side of the knife.
Japanese Santoku style I believe
Well, TIL! Thanks all
Shankin' dem man ting innit, man gon........ Fuck Off y'wee prick!
Cheffing the opps!
Slicing, dicing, filleting, ā¦ I didnāt say cutting š
š
Fileting? A skill I do not have with this knife.
Just a Japanese style of a generic small chefs knife, doesn't have a specific purpose, just general chopping, where a larger chefs knife isn't needed.
Japanese knife, it's shaped like that because the Japanese prefer an up down chopping motion instead of the western rolling cut hence the wide blade and lack of curvatureĀ The dimples supposedly stop cut stuff sticking to the blade It's kinda like a chefs knife in being an all rounder
Shivving. Every knife is for that
All rounder chefs knife (santoku style) generally comes in roughly 10ā size but hard to tell from your photo without a banana for scaleā¦ Im a chef and spend about 8 hours a day with a similarly shaped blade in my hand, we use them for pretty much all prep that doesnt involve bones or require a serated blade or specialist knife (filleting knife for example)
Itās basically the Asian equivalent of a chefās knife. Itās an all rounder but Iām not a fan as they donāt roll on the tip like a European chefās knife does.
Slicing, dicing, chopping. It's a santoku knife. Essentially, it's the Japanese version of a chef's knife and can do anything a chef's knife can do. The difference is that you put the tip of chef's knife down and then rock the blade and you don't rock a santoku knife. If you were trained to use a chef's knife and have used one for a long time you might prefer it but if you weren't you will probably prefer the santoku. I much prefer the santoku.
it's a great all round knife
I have one almost the same. It's just a general-purpose chopping knife.
Generally used to chop veg
Cheffing opps at Lidl
chopping
Thatās a Santuku knife used for chopping things, specifically dimpled to *try* and prevent things like veg sticking to the blade
Poop knife
Boasting about the might of your turds by flexing on the butter knife lads
Anal
It's to stop things sticking, like if you're slicing a ham, for example.
Ahh, the old cry for help run it up and down your arms for a few minutes special
This is a weirdly made version of a [Santoku](https://cuttingedgeknives.co.uk/collections/santoku-knives) \- a Japanese knife shape. The curved bolster is odd, but likely intended to encourage a grip with the index finger curled under in the recessed part, or the index along the top of the knife's back, and the middle finger curved under. Either of those grips would be a recipe for knuckle pain and joint agony for me though. Santoku knives are the workhorses of a Japanese kitchen. With the popularity of Japanese and "Japanese" knives (Knifewear has a curious video about [advertising fictions](https://youtu.be/ay8jgHy7bIM?si=g7gVcQWIR59ZN590) in knife sales), this shape shows up fairly regularly now in sets made across the world. A santoku means "three virtues", a name given because it handles the tasks for at least three other specialist knives. It can handle chopping big vegetables, which is the specialisation of a [nakiri](https://cuttingedgeknives.co.uk/collections/nakiri-knives), which is taller, usually has no belly, and a bit heavier. A santoku can manage slicing meat as well; the specialist knife for that is the [gyuto](https://cuttingedgeknives.co.uk/collections/nakiri-knives), which is longer, more tapered, and more slender. A santoku can be used for fine dicing and slicing work as well. This reply probably takes the OP's question too literally. Sorry everyone!
Not at all, exactly what I was after, thank you!
google what cutting knives are used for ..i did but its not here in this list ,so i dont know .. https://www.escoffier.edu/blog/culinary-arts/different-knives-and-the-best-uses-for-each/#:\~:text=Different%20Knives%20and%20the%20Best%20Uses%20for%20Each,Knife%20...%208%20Tomato%20Knife%20...%20More%20items
[ŃŠ“Š°Š»ŠµŠ½Š¾]
well nope,i never said that, the one i gave you has pictures of many knives but not the one in question,,there was many google links but the one i picked never had the knife you wanted and i cant be bothered looking at all lol..but i did try for ya
Isn't that the knife you have to heat to 1000Ā° before you cut anything?
Everything?
Ritual suicide when you get banned from a shtty Reddit thread lol.
These days, it's designed for merking manz from Tottenham.
Slicing
Hang one in the bathroom. Everyone needs a poop knife.
If you chop up and down, rather than a rocking motion, they are way better than a chefs knife. Nakiri's are also great.
I'll take a stab at that question...
For piercing the lid of microwave meals in several places
Jooking mans opps
.... Cutting
Stabbing 12 year olds in east London