I used a Aogami Super Wa Santoku with octagon handle for 15 years, it is my daily workhorse, I also have a 240 Gyuto, and a 210 Gyuto, all of these shapes are all pourpouse knives, for bone cutting I use a cleaver, but for everything else a Santoku is enough, it can chop meat fish and vegetables. For a sushi chef a Yanagiba is the most useful knife, and maybe a deba and a usuba, but all of these tasks can be performed with a Santoku knife on a home cook level, as the chinese chefs are well of with a cleaver, I am well of with a Santoku.
One of my favorite knives that I’ve had for about 15 years is the calphelon katana series Santoku. It’s no longer made, but the handle is so comfortable and the 7inch blade is perfect for most of my cooking.
Nice video! The culinary knife geekness is adorable! Would love a suggestion for a Santoku rocker that is for small hands (not a bulky grip). Folding knife is ideal, but rat tail or full tang is great.
Thank you! I really like the curve and slimmer handle on this Santoku knifewear.com/collections/santoku/products/tadafusa-hocho-kobo-santoku-170mm-hk-2
Yeah, when I first started, I used a 7 inch Santoku and then recently switched to a 10 inch Gyuto, but I plan to buy a new santoku from my local Knifewear as The old santoku was a cheap 20$ one that I plan to have as a home knife while I use the new one for work
Here's something I don't understand: In what practical way is the sheep's foot better than a K-tip? The ONLY advantage I can think of is that the sheep's foot is slightly less prone to snapping off at the tip. Other than that, it's significantly less proficient at fine tip work (especially if it's thick at the spine), and I think most people would say the K-tip looks cooler too. Yet santoku are so much more popular than bunka, even modern bunka with a curvier belly. I've actually taken a santoku I really liked and ground down the sheep's foot into a K-tip. Was an easy job with a belt sander on 400 grit.
We love using our "Santuckies" on the line at work :) Such a great knife for small cutting boards and for plating and garnish work. Edit: should've yeeted that onion.
Hey guys - I'm wondering what knife i should get. I want something flat as the Nakiri, but that does have a tip. What should i be looking for? :-) Great video once again!
Santoku, bunka. They’ll never be as flat as a nakiri (nowadays those that appeal to more western users have a slight curve too, anyway), but these two knife profiles tend to be flatter. It depends on the blacksmith/maker. Search until you find the perfect one!
Hey, good question! If you want something with a properly flat edge, you could get a flatter kiritsuke: knifewear.com/products/moritaka-ishime-kiritsuke-210mm?variant=39295622742190 knifewear.com/products/seki-kanetsugu-zuiun-kiritsuke-210mm?variant=23106957443120 Or a nakiri with a kiritsuke tip: knifewear.com/products/nigara-sg2-kurouchi-tsuchime-wa-nakiri-180mm?variant=38097389125806
The babish knife is 18 ish bucks. It’s a great value beater at sub department store price. What currency is this in?? Seems like something like a Wustoff or Shun would a been a better comparison for high price and scallops on the blade. I’m very happy with my Takamura.
@@KnifewearKnives I can imagine, but when one learn to master the CC and get the speed up, one won't be willing to use anything else. It is a prep beast.
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I used a Aogami Super Wa Santoku with octagon handle for 15 years, it is my daily workhorse, I also have a 240 Gyuto, and a 210 Gyuto, all of these shapes are all pourpouse knives, for bone cutting I use a cleaver, but for everything else a Santoku is enough, it can chop meat fish and vegetables. For a sushi chef a Yanagiba is the most useful knife, and maybe a deba and a usuba, but all of these tasks can be performed with a Santoku knife on a home cook level, as the chinese chefs are well of with a cleaver, I am well of with a Santoku.
One of my favorite knives that I’ve had for about 15 years is the calphelon katana series Santoku. It’s no longer made, but the handle is so comfortable and the 7inch blade is perfect for most of my cooking.
All I used for like ten years was a 7” Santoku. It does everything I need. 😊
That's awesome!
my roommate just got me the Masakage Yuki Santoku, really beautiful, light, and extremely sharp. I'm very excited about it!
That's awesome, what an incredible roommate!
Nice video! The culinary knife geekness is adorable! Would love a suggestion for a Santoku rocker that is for small hands (not a bulky grip). Folding knife is ideal, but rat tail or full tang is great.
Thank you! I really like the curve and slimmer handle on this Santoku
knifewear.com/collections/santoku/products/tadafusa-hocho-kobo-santoku-170mm-hk-2
Love the videos, keep them up
Thank you!
Yeah, when I first started, I used a 7 inch Santoku and then recently switched to a 10 inch Gyuto, but I plan to buy a new santoku from my local Knifewear as The old santoku was a cheap 20$ one that I plan to have as a home knife while I use the new one for work
Here's something I don't understand:
In what practical way is the sheep's foot better than a K-tip?
The ONLY advantage I can think of is that the sheep's foot is slightly less prone to snapping off at the tip.
Other than that, it's significantly less proficient at fine tip work (especially if it's thick at the spine), and I think most people would say the K-tip looks cooler too.
Yet santoku are so much more popular than bunka, even modern bunka with a curvier belly.
I've actually taken a santoku I really liked and ground down the sheep's foot into a K-tip. Was an easy job with a belt sander on 400 grit.
Good question! I think it's just a matter of personal preference.
We love using our "Santuckies" on the line at work :) Such a great knife for small cutting boards and for plating and garnish work.
Edit: should've yeeted that onion.
It sure is!
I got a Takamura 180mm santoku that is so beautiful it pains me use. It’s my favorite knife tho
what is the brand of the forth knife hanging on the wall on the right upper side of the video?
That's this guy! We don't get them often, but hopefully in 2024
knifewear.com/products/takeda-nas-funayuki-santoku-180mm
For even more versatility check out the tip on the Shibata Kotetsu santoku!
Hey guys - I'm wondering what knife i should get. I want something flat as the Nakiri, but that does have a tip. What should i be looking for? :-) Great video once again!
Santoku, bunka. They’ll never be as flat as a nakiri (nowadays those that appeal to more western users have a slight curve too, anyway), but these two knife profiles tend to be flatter. It depends on the blacksmith/maker. Search until you find the perfect one!
Hey, good question! If you want something with a properly flat edge, you could get a flatter kiritsuke:
knifewear.com/products/moritaka-ishime-kiritsuke-210mm?variant=39295622742190
knifewear.com/products/seki-kanetsugu-zuiun-kiritsuke-210mm?variant=23106957443120
Or a nakiri with a kiritsuke tip:
knifewear.com/products/nigara-sg2-kurouchi-tsuchime-wa-nakiri-180mm?variant=38097389125806
Thank you
The babish knife is 18 ish bucks. It’s a great value beater at sub department store price. What currency is this in?? Seems like something like a Wustoff or Shun would a been a better comparison for high price and scallops on the blade.
I’m very happy with my Takamura.
😊👌
One knife to rule them all? Now, that is not the Santoku. That is the Cai Dao, the chinese cleaver.
We have some popular videos on those too! (and some internal warring opinions!)
@@KnifewearKnives I can imagine, but when one learn to master the CC and get the speed up, one won't be willing to use anything else. It is a prep beast.
Cannot watch a video where the person speaking is looking off in the distance to a non-existent audience.