Santoku vs Chef's Knife: Which Is Better For You?
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- Опубликовано: 10 сен 2024
- Which is the better all-around kitchen knife -- a traditional chef's knife, or the santoku? Chef and food writer Matt Degen explains the similarities and differences to help you decide.
More info on Nakano knife sent for review:
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Your enthusiasm is infectious.
You've got me actually cooking again - and enjoying it.
I’m thrilled to hear this! Thank you so much, and happy cooking 🙏
I fell down the kitchen knife rabbit hole and have an assortment of Western and Japanese knives: chef knives; a gyuto; paring and boning knives; a petty knife; a Bunka; a Nakiri; a Chinese clever; a couple Santokus; some bread knives; and, an electric knife. It’s a drawerful. But a Santoku is my go-to knife because I am a push cutter, so one is always out on my cutting board. I seldom use my Western knives anymore because I enjoy the feel and nimbleness of my Japanese knives. A sharp, well-loved knife makes meal prep work enjoyable.
My aunt used to make a kind of pressed sandwich that we called "flying saucers" with a tool like the one in your trivia segment. No idea what it's called, though.
A sandwich or pie maker to be used on an open fire. Probably works better than the electric ones available today. I have both types of knives but I probably grab the Santoku most often.
What's your reason for the Santoku knife? Cutting motion?
Both are valuable depending on what you are trying to do
I have them both. I like to use one for proteins and the other for veg to avoid cross contamination. They are interchangeable but a must, at least in my experience.
Great idea! Thanks for watching, and happy cooking 🙏
I’m using a Kanetsune Aogami 2 knife from Japan. A really well balanced Santoku. It’s pretty sharp and keeps the sharpness very well, easy to sharpen but because of the less stainless steel a bit careful to handle to not rust. But if you take really good care of it it’s an amazing knife. I also have a chefs knife (from Germany) which I use but my daily is the santoku. I also have the Gyuto (Japanese version if a chefs knife) and a nakiri and love them too.
Right on! I hope to add those latter two to my collection at some point. But yes, a santoku is so versatile and a great daily driver. Cheers 🙏
I naturally have both. Or many actually.. I use the Santoku maybe 80..90% of times. A Santoku just suites my preferred style really good. A traditional chefs knife is nice to have. I also have a chef/santoku hybrid made of damascus, a really nice knife. If I need a longer knife, I use the chefs knife, otherwise it´s the Santoku or the hybrid. But the most important thing is to keep the knives sharp!
Right on! My father taught me a lesson very early on: A sharp knife is a safe knife 🙌
I thought the mystery tool was for cooking hamburgers over a camp fire. BTW, I for one would love to learn how to sharpen my knives correctly. Would appreciate it if you could do a segment on that.
Thank you for the wonderful explanation!
Thanks for watching 🙏
Santoku Knife all day thankyou for the video
Thanks for watching! 🙏
It’s a Jardel iron for making toasted sandwiches.
i've no training and the santoku just fits my cutting style a lot better.
In the end, that’s what matters: what works for you and what inspires and enables you to cook! 👍
Your knives aren't focusing when you bring them up close, you're probably closer than the minimum focal distance?
My guess, too. Perhaps time for a macro lens?
@@IWantToCook I'm not sure how that might work for video. But I've been running into this same problem in my photography and I think you might be right about macro, if you really need to get super close. I'm curious to see what that tool is next week, I forgot to say before, too.
I like using all knife designs but i have no use for a bolster
Always enjoy your videos! Thanks for the info!!
Thank you! 🙏
Yes to the video on how to sharpen our knives at home! On the trivia question, could that possibly be an egg poacher?
I don't think the grantons really work either, but damn do they look cool!
Agreed 👍
Thank you for your video
Thanks for watching! 🙏
Absolutely love my superb chef’s knife, but not the horizontal santoku knife that came with the block set. Now, thanks to you, I realize I have been using the santoku all wrong! Would really like to view your instruction how to properly utilize the knife sharpening rod too.
Right on! Maybe that santoku in your collection will see some more action. 👍
My mom had one and made grilled sandwiches with it.
Thank you very much! I decided to use Santoku to cut meat because I generally cut meat from a pushing motion, and I use Chef's knife to cut veggie because I cut them in a rocking motion, after watching this!!
Glad to hear! Thanks for watching and happy cooking 👍
jaffle maker, used for a toasted sandwich on the fire!
Spot on, even with the correct name! I went on to cook with it in this video: ruclips.net/video/pGM5qa7erfU/видео.html
Lately, I'm all in on custom high-end stainless steel knives. Edge retention is crazy. They're easy to sharpen if the edge is extremely thin.
Right on! If you haven’t read it and seek a deep dive in all things kitchen knives, check out the book “An Edge In The Kitchen” - it’s great.
Very informative. Thank you!
Thanks for watching! 🙏
Pie iron
I like the cheif's knife better
Pie cooker for a campfire