How to Use a Santoku Knife
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- Опубликовано: 9 сен 2024
- Santokus are all-purpose Japanese knives designed for meat, fish, fruit, and vegetables. In this video, we explore the unique characteristics of a Santoku knife and demonstrate the best cutting techniques for its blade shape. Read more on our santoku knife blog post:
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Featured Santoku Knives:
- Enso SG2 6.5" Santoku Knife: 101-layer stainless steel Damascus construction with SG2 steel core.
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- Enso HD 6.5" Santoku: 37-layer stainless Damascus blades with hammered (tsuchime) finish.
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- Wusthof Classic Ikon Creme 7" Hollow Edge Santoku Knife
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- Zwilling Tanrei 7" Santoku Knife: 101 layers of new Zwilling Friodurx2 ice-hardened premium steel with Damascus design encasing the FC63 core
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Read more about Santoku Knives and explore the various styles:
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#santoku #santokuknives #knives #cutlery #kitchenknives #santokuknife
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My first Santoku I purchased was a Furi that came with in a self sharpening holder and a silicone handle… I recently replaced that 10 yr old knife with a cutco Santoku.. I have an 8” wusthof chefs knife but the. Santoku to me is my go to
Next, you need to add a triangular-shaped utility knife to your collection-it's an absolute game changer. A video on that is coming soon!
I use a Santoku for most of my cutting. I find the Sam's Club versions meet my needs very well and they sharpen easily when needed. I do hone my knives before and after each use. Thanks for the tutorial it was excellent.
Thanks so much! If you like knives that are easy to maintain, check out our collection of Wusthof or Zwilling blades, they are all made with a softer steel than most Japanese knives, which are easy to hone and sharpen at home.
excellent instructional video
@@CharlesChestnut51 thanks so much! Any topics you’d like to see us cover in the future?
I am mid 50s and I switched over from a chefs knife to a Santoku for the last 25 years. I can do anything with it and be wicked thin, sharp and quick. If I need something thick or bigger or smaller with more detail, I have other knives for that. But for every day preparation of, veggies, garlic or a regular size meat for two or three people I can plow through everything with a Santoku. I have many knives that I use all the time almost daily for different things, but my Santoku is my every day workhorse knife absolutely. I have an amazing handmade Japanese knife from Cutlery and More. I have no relationship with them whatsoever, but I bought a Japanese knife from them about a year ago. It was actually the best price I found for the exact authentic knife I was looking for. P.S. in the video when he’s showing you the sharpening rod, please make sure to buy a very fine ceramic rod and not a steel rod. A steel rod will just bump the edge while a fine ceramic rod will actually sharpen it. Always finish on a treated strop😉👍🤣. Cut your arm hair in half the long way. Peace and cook on
So glad to hear you're enjoying the Japanese knife you got! What brand is it?
(This is Brandon from the video btw) I agreed with the honing rod being ceramic. I have a variety of honing rods and recently started only using my ceramic rod or a strop for honing. I've used a steel rod for a long time, and it's served me well for my German knives, but I am now team ceramic all the way!
@@cutleryandmoreMy two knives from Cutlery and More are, Moritaka 8.25" Aogami Super Carbon Steel Gyuto and my workhorse is my Miyabi Kaizen 7" Hollow Edge Santoku. Love them both.
@@johnweimer3249 ohhh that Moritaka Gyuto is absolutely stellar! Are you enjoying the patina it's developed?
@@cutleryandmore Absolutely! it’s beautiful. I take care of my knives like they’re my babies. It really is a spectacular knife as well as the half German half Japanese Santoku. I always hone and finish from ceramic to strop for maintenance, but for sharpening I usually don’t have to go very low on the grit scale as I maintain an edge all the time. So when I feel like it’s time for a sharpening, I usually start out at about 2000 or more and finish anywhere from 8000 to 12000 on Japanese Whetstones then strop. There’s no other greater satisfaction with a knife then when you get it to ultra scary sharp. What a lot of people don’t understand is that ultra scary sharp is so much safer than ultra scary dull. More pressure from a dull knife on the food = more accidents on the fingers. Peace
Basically came here to say the same thing. I worked prep for years and needed a 10” Henkel chefs knife for work. But for home I had the Shun classic chefs 8” ❤. But, I’ve found myself grabbing the Zwilling Santoku 7” for almost everything now. Sometimes you need a truck. It’s nice to have a luxury car but for everyday the santoku is like a sporty little suv, and I like how versatile it is for each of the styles you mentioned. I personally like the granton edge version because the taller blade face tends to cling more than a chefs knife in my experience. If you’re a cook or chef and a bit of a purist like I was I suggest you get a Santoku if you don’t have one. It will probably find its way into your hand. Great video!
Great video and very informative and helpful.
Thinking on buying a new knife, mainly because my everyday chef knife (victorinox) losses its edge quickly and I have to sharpen it every day (even more in days I kook large meals. So I was thinking on knife from CPM steel and currently looking on the newwestknifeworks santoku in S35VN and Bark River Knives wa santoku in MagnaCut.
I saw in the intro that you have newwestknifworks santoku and was wondering what's your thoughts about it ?
Hey this is Brandon from the video - sorry to hear that about your Victorinox. I do enjoy my New West Knives a lot. It really depends on how much you're looking to spend on your next knife. If you're looking for a good santoku, keep an open mind to the Enso Santoku that @cutleryandmore has. Since you're used to a Victorinox, I would also recommend a Global, Wusthof, or Zwilling Santoku as well, which are all super affordable.
🔥 🔥 🔥
since i got my yaxell ran 6.5" santoku, i hardly ever even use anything else besides a boning knife and a paring knife... my chefs knives are lonely now... haha
Hey, this is Brandon from the video. My first chefs knife was a 10 inch Zwilling, then a 10 inch Wusthof, and I now even have a custom 12 inch chefs knife. I love big knives when prepping larger meals, but nowadays most of my prep is done with a utility knife or in my mind the hybrid of the two, a Bunka that’s around 7 inches. Funny how things change as you get older and use different knives.
Glad you found a new knife to love! Just be sure to show your chef's knives some attention here and there, haha!
@@cutleryandmore its not that new, I've had it for 5 plus years now.... bought it from you guys... also bought a chosera 800 sharpening stone that I love
🥰🥰🥰
Rachel Ray 🤣🤣🤣🤣 WAJ
WOW!!! Just Like a French Chef's Knife... NICE SALES PITCH.... NOT...
Santoku knives are great, BUT don't minimize other knives.. P.S. Rachel Rey (Ray) is an absolute Joke....
I CALL MY KNIVES THE LITTLE DEVILS....................ILL GO BACK TO MY CALPHLONS