Santoku vs Chef knife - Which one is better Chef knife or Santoku? (western style chef knife*)
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- Опубликовано: 13 окт 2024
- Chef Knife VS Santoku or Santoku VS Chef's Knife?
In this video, we will be telling you the differences in the usage of both the Santoku and the Chef knife. There is much confusion around it, and the main thing people want to know is which one is better. You have people in camp Japan, and every knife from Japan is superior to other knives. That is why I will tell you what they are made for and which one is better for which scenario to decide for yourself if a Santoku or a Chef knife is more suitable for you.
Warning: don't attempt to go through bones with a ''Gyuto'' (Japanese chef's knife). This is primarily for the western style chef knife.
Special thanks to @ADT Tactical for pointing it out about the confusion others might have.
Knives used in the video:
🛒S H O P:
NA Global Santoku Classic: amzn.to/2TXxQru
EU Global Santoku Classic: amzn.to/3e7TN01
NA Shun Santoku Classic: amzn.to/2TXxQru
EU Shun Santoku Classic: amzn.to/3e7TN01
NA Wusthof Ikon Classic: amzn.to/35sOSCm
EU Wusthof Ikon Classic: amzn.to/2YweWKq
NA Zwilling Pro ''Traditional'': amzn.to/2PskCC8
EU Zwilling Pro ''Traditional'': amzn.to/371eqrK
AliExpress: bit.ly/31Z5sXP
N O T E S: I did an individual review about the above knives; I recommend watching them before buying.
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*[CC] English Closed Caption has been added make sure to turn it on if you have trouble understanding my pronunciations.*
Warning: don't attempt to go through bones with a ''Gyuto'' (Japanese chef's knife) this is primarily for the western style chef knife.
Special thanks to @ADT Tactical for pointing it out, about the confusion others might have.
Your English is very good. Fluent. I am native English speaker
Finally, the best, short video showing the difference between Chef's Knife and Santoku. Thx!
Thank you :)
@@chefpanko It was really helpful as a complete beginner and a home cook.
This is the most concise and educational explanation of the differences between the two knives i have come across. Thank you!
Somebody who actually knows what they're talking about here. Very much appreciated ChefPanko.
Your pronunciation is fine! Keep doing those short and professional videos! 👌🏻☺️ Exactly what Ive searched for!
Thank you :)
This was a great video. Better than 99% of the content on youtube.
I own many Western and Japanese kitchen knives. The Japanese are my favorites because their thinner edge makes kitchen prep more enjoyable and they are gorgeous. Also, I am more of a slicer than a rocker when I cut vegetables and meats so I prefer a flatter edge on my knives, which you can find more often on Japanese knives. That said, I prefer a Santoku unless what I’m slicing needs a longer blade. Then I reach for my Gyuto. Have said all this, if practicality is your goal, then I highly recommend you buy Victorinox knives for your kitchen tasks. They are superior to the heavier German knives I own.
What a great video!!! Im a low and slow home cook type, I like to cook for the family and I like to take my time, I enjoy it. The Santoku is my favorit knife I have 4 one normal size the rest is gradualy smalle down to half blade length. I dont have the skills for the rocking motion cutting or Its just not for me. My 3 favorit knives is the Santoku as the absolut nr 1 then a half sized serrated knife and a halfbreed between a herbal knife and a fillet knive, a medium sized thin bladed knife.
As a German cook, I have to point out that bones are not cut with the cutting edge but with the back of a knife
what do you intend with back? the handle end or the top part of a knife opposite to the cutting side?
@@stefpix not with the handle, with the blunt side of the knife
@@stefpix he means the spine of the knife, not the handle.
With most knives this is impossible. Are you joking?
He must mean by "back" back toward the handle, as seen in the video.
Good point about the de-boned meats and the pre-cut veggies. I personally buy most of the meats / poultry from my local butcher de-boned, but I like to fillet them myself. Veggies enter the house always fresh, uncut. I prefer the Sandoku/Bunka and Chinese cleaver combo. Thanks for another great video!
Yeah wanted to point that out since more and more home cooks are starting to prefer Japanese style knives. And the meat that is precut/deboned is already in an easy portion or you can dice them in smaller pieces to make something like a beef stew. Thank you for commenting and watching :)
I cooked a lot with my Japanese friend and she got this Santoku. This knife is amazing. My bad, I wasn’t able buy one as an omiyage for my self.
The only video I've been searching for a long time.
One of the best comparison between two knives, and you got a subscriber too.
Thank you :)
Hi, just want to say: Thank you so, so much! This video is amazing and helped me a lot with choosing the best option for me. Subbed!
This was really really insightful thank u so much!
Thank you for watching :)
Very nice content, short and precise. Many thanks.
Thank you for the comment and watching :)
You’re awesome for posting this in depth video
Thank you :)
If you’re chopping a lot of root vegetables - chef’s knife
If you’re chopping delicate stuff and you want thin slices - santoku
Japanese cooking involves thin sliced meat/fish and thin sliced vegetables, while European cooking involves a lot of average slicing and root vegetables.
so basically two knives to buy! and then a pairing knife? XD
@@suziedepingu Or just go with a Chinese Chef’s knife. It can do pretty much everything.
The reason there are so many variants of Japanese knives is because they use a ton of knives to cover each job, while the Chinese rely on just one knife. Western chef’s knives are alright, but not as versatile as a Chinese chefs knife. I would skip a pairing knife, it’s not really necessary.
This was such a great video! I just bought a knife block that had both knives. Never knew the difference until now.
Thank you for watching, hope you could pick a favorite or use them both since you have both already :)
Enjoyed this video. I couldn't decide between the Chefs knife and a Santoku, so I bought both.
Haha, have you made a decision yet after getting both on which one you prefer?
@@chefpanko For some reason I’m drawn to the Santoku over the Chefs knife. Can’t really explain why. I think it’s because I like the way it chops vegetables.
very nice comparison review. Thank you
I have the Opinel santoku...all the heft of a chef's knife with the benefits of a santoku. Plus its very affordable , looks and feels great.
VERY GOOD DETAILS AND COMPRESEN
My wife swears by the Sandoku knives I gave her 3 Christmas back. I still prefer chef shape and go with my French & German antiques o/40 yrs old.
Thank you for showing the chopping styles between the two knife types
I have one of both. I grab which ever one I'm in the mood to use. I got the santoku when I worked as an over-the-road driver and used it mainly for cutting up the rotisserie chicken I bought along with vegetables. Now it sits in the kitchen since I was retired. I basically grew up in the kitchen but chose another path than cooking for a living as my grandmother cooked for a living and was my first cooking instructor. I just don't some cooking videos I've seen where the person is using the wrong knife to work with. Every time I see one I be expecting to blood gushing at any moment. Why do they use a steak knife when they should be using a chef's knife?
You have made generalisations for ALL santoku knives based on just one brand (Global).
Other manufacturers make santokus with a thicker spine than german chef's knives. I know because I have a couple of them in my kitchen.
Thank you for the feedback I may update and prepare a new video as the video is old. And have tested over 100+ knives now vs when I started the channel. I will try to improve future videos. Unfortunately if have to wait As I'm currently reviewing over 30+ knives from various brands. Again thank you for your valuable feedback.
Thanks so much!! Great overview!😎
My pleasure! :)
thankyou ChefPanko.. great video..👍
Great video!
Thanks! :)
This was very helpful, thanks!
Glad it was helpful!
I took the easy way and own both types, along with other knives, for different purposes.
Thank you for the great video! Do you have any brand recommendations? Currently in between shun or wusthoff
Thanks for complicating my task... I’d just settled on a Zwilling! Back to the drawing board.
@@amapparatistkwabena been on the drawing board for what feels like a year now, but decided to just wait until august and then I’ll pull the trigger on it
Great video. For me the Santoku is the best choice, I have 3 chefs knifes and 7 Santoku (diffrent sizes). The rocking motion required for the optimal usage for the chefs knife is not for me. Would a nakiri be better for me? Or just go strait up for a ninjasword (dont know all the names for the knifes) they use for cutting up tuna? Thanks. Sometimes I like to use an axe I dont chop it around in the kitchen I hold fermly around the head of the axe and gently cut meat and vegetables.
Great insights !
Very good! I need a Japanese knife, I already have a chef knife. I just wasn’t sure about the brand.
I have a complete guide that goes into more details on my website:
www.chefpanko.com/choosing-your-knife/
Feel free to ask me anything :)
Juliana, I just watched you in your father in law’s Dodge “sin bin”, amazing. Which knife did you buy in the end?
Thank you for this video
Glad it was helpfull :) Thank you for the comment, I really appreciate it.
Global also makes chef knives but I still wouldn't try to go through bone because they're still thinner. Globals are just thin knives
Global knife is great for everyday preps in professional kitchen, specially in busy environment (busy hour), because you will work fast and you will put your knife here and there fast. Also your friend might use your knife even when you hiding it somewhere. GLOBAL G-2 is best for everyday preps because it has perfect balance, thin, sharp but not easy to chip. I been using them since 2003. In a busy kitchen sometimes things happen and if not you maybe someone else will accidentally drop the knife, cut bones or hard stuff and Global knife will be fine.
I also have Aogami (no.2) 300mm Yanagiba for sashimi and sushi. Also have Yu Kurosaki fujin sujihiki blue turquoise handle and Takeshi Saji R2 bunka, but I am not going to use that in the kitchen everyday. I just use them occasionally because you don't want to ruin your $800-$1000 knife and use them everyday. Believe me
I’m here to know should I get the chef or the Santoku knife.
Hello, I decide how to buy a note for home use as a gift. I look at these brands as they are quality, the first knives are made in China and the last two mentioned should be Japan, probably the best, these are the brands Xinzuo Damascus, Swityf LKB Damascus, Dellinger Samurai Professional Damascus, Samura DAMASCUS 67 Are there great differences in quality between the ones? very wide
I personally have experience with Xinzuo and Samura that you mentioned. And looking at the rest they all look like they are made in China.
Samura is one that also has a lot of knife lines that are made in China not sure if they have a few series that are made in Japan or not.
But most of the brands that don't state it directly are usually made in China.
They just simply hide the fact that they are made in China by adding Japanese-sounding names, Japanese Characters as a logo, or add inspired by, etc.
Xiznuo is one of the select few that directly state where they are made and Xinzuo is a decent brand haven't noticed anything wrong with them and correctly priced pretty affordable for what they deliver (they have come up in price lately).
I tried Samura while not bad they just got the knife anatomy/ feel wrong but they have too many series to choose from so I can't say that they all were not good.
The rest I did not try, but after looking them up they really try to be Japanese while everything else from the looks, design, etc and description scream ''made in China''.
Quality-wise differs per brand sometimes a lot sometimes minimal without testing the brands myself I can't say much about the names brands.
Other than Xinzuo, I have no experience with the other brands since Samura is having a lot of series and the one I tested is discontinued.
Chef's knife for meat, tubers, and tough vegetables. Santoku for almost all other vegetables. That's how I do it. I have both, and both are Zwilling Professional S.
Hi chef I'm not sure if u remember me from a few years ago u used to reply to my comment fairly often just throught I would drop in and see how your going buddy
I'm not sure RUclips recently has forced all users to add a new @ handle username wich confused me from who is who seeing the photo but a different name is confusing. I think it was quite a while back? 1/2 years? Currently doing great hope you are doing great too! Thank you for stopping by :)
Which one is best for vegetable-chopping at home?
Ask Chef Panko what Nakiri he’d recommend
Which is best for young coconut and water melon? Thanks in advance
Great video and information
I am a Santoku fan.. I have 2, I commonly use. This video did not demonstrate the 'Stabilizing the front of the blade' and 'push cut' downward in a circular motion, achieving a fine cut rendering. This is something the western 'Chef knife' with the nose-up blade would be 'very acquired' to do.
Great video! What cutting board is that?
End grain, rubberwood from knivesandtools brand name Eden
just a sweet global knife, can rock chop n slice and light enough for finer dexterity work
I'm no chef. I own a few expensive knives and I'm just much more comfortable with santoku than gyuto. Santoku is also much more popular in Japan and I can see why.
the Santoku is definetly great for home use since the produce are usually not larger than the Santoku lenght.
Hammered sides are more effective at preventing foods from sticking to the sides of the blades.
Food will still stick, but it does indeed improve a lot with drag/vacuum effect. So less vacuum effect reducing the drag from food on the blade. As for hammered sides, it is only effective when it reaches the hammered part. Flutes/hollows/grantons serve the same purpose there is less surface area for food to cling onto therefore reducing the drag/vacuum effect for things like a potato.
Other finishes may help too like a Kuroouchi Finish (Blacksmith finish) Nashiji finish. Both finished create air pockets alongside the blade and therefore reducing drag/vacuum effect.
some add a different layered coating on the side which serves the same purpose, but each of the finished methods will differ from each other in terms of preventing the drag/vacuum effect. Even with the above methods some food will still stick but falls off easier if you shake the blade. Unless the blade is designed to split then the food won't touch the sides of the blade in the first place and will fall off. (but the effect of sticking is more noticeable with a thinner with a lot of widths so the more surface area the knife has and the more water content or starch on the food you are cutting makes the difference so on certain knife styles the hammered or other finishes are preferable and more beneficial).
Which one is more advisable for instant 2 min noodles. I need it to look professional and badass.
Great video! I'm a home cook and vegetarian so no need of something for cutting bones ... mainly need it for onions, garlic, tomatoes and veg. Feels like Santoku Is the way to go right?
If you prefer an up and forward motion and occasionally rock on herbs then a Santoku is a good solution.
Keep in mind that some Santoku handles might be on the smaller side for those with a large hand size to extra large hand size.
You may want to look at a Nakiri or Bunka or Chinese CaiDao (Chinese vegetable cleaver not to be confused by the multi-purpose or bone cleaver since they may look similar but do not perform similar). Bunka still keeps the tip area great for trimming things, Nakiri has a wider width great for scooping and has a good knuckle guide, need some practice with onion since the tip is rounded. The Chinese Vegetable Cleaver is like the Nakiri but a lot wider and very versatile and has a straight tip. (with a bigger knife also comes more weight making the knife heavier)
1. Chinese ''Vegetable'' Cleaver or also called the ''slicer.'' (Cai Dao = Vegetable Knife)
- to slice vegetable and boneless meat
2. ''Dual purpose'' Cleaver, sometimes called ''all-purpose''Cleaver or Multi-purpose Cleaver. (Chopper)
- the front part is for slicing the 1/3th heel area is designed to go through smaller bones not larger than a chicken or duck bones/carcass.
3. ''Bone'' Cleaver
- to cut harder/bigger bones like a pork rib. Not ideal for cutting vegetables as it will split rather than cut.
@@chefpanko amazing info - thanks so much! I'll go try these in a store and take an onion with me! 😅
I always prefer a flat edge than curved edge. With Santoku I get the dexterity of a chef's knife and a flat edge like a chinese knife.
I prefer chefs knifes, I find them more reliable, and not so prone to chipping. However, santokus have their place in my kitchen, and my girlfriend prefers them. For her they are easier to control. But then again, Im the one that has to resharpen them, not her :P
hahaha she gets a lifetime free resharpening service!
"prone to chipping" is not because they are Chef's knife/ gyuto or santoku, but the blade material and the heat treatment (HRC). Find a santoku which hace the blade profile like a gyuto and santoky will have more height so it will give you a lot of clearance from cutting board so you don't cut your hand. I prefer santoku with gyuto profile which not straight from heel to to tip. Get a Ginsan Silver#3 and you good to go. I use this for dicing, slicing for meat and vegetables preps. I use Sujihiki for slicing thin slices kf beaf but Yanagi is great for slicing fish for sushi and Sashimi.
Can you review the German made F Dick Pro-Dynamic knifes? Thanks would appreciate it.
Will add it to my to-do list but can't promise anything yet.
The knife looks interesting similar like the Victorinox Fibrox.
i'm an amateur home chef, what would you recommend between a 8'' chefs, 7'' santoku and 7'' rocking santoku?
Depends on what your prefered gripping style is (at the handle, blade, bolster?)
And what your primary cutting style is. (What do you use the most, do you rock most of the time? or Slice, forward chop? etc)
The goal is to find a knife that accomendates your personal habits/preferance.
For example you like to forward chop then a Chef's knife is counter productive since the profile is designed to rock.
Without the above information I can't point you in a direction that suits you.
Do you use it aggressive? (meaning you force your way through though food (semi-frozen food hack through bones) or twist the knife or are you gentle with the knife?) .
Would love to help but I need more information :)
@@chefpanko What would you recommend for a handle grip and forward chop. (Looking for a knife less than 8 inches for my mother)
Thanks!
Outro vídeo de primeira. Moitísimas grazas por tódolos consellos.
Hi Chef! In the final part of the video i can see a Sontuko from Xinzuo that i i have recentlu bought (but it's not yet arrived. Do you raccomand it? It's has a strange handle andseems non too light but i wanted to try a santoku with a more flat blade. Most Santoku from Kinzuo seems more on the hybrid style with rounder belly. Thanks for a reply
The Xinzuo Santoku is on a hybrid side in terms of blade profile and it is slightly more back heavy. I personally prefer a middle balanced Santoku at the point where you grip (pinch the knife).
good video I give you a thöms öp!
Counterintuitively I have an IKON Santoku and a Shun Chef knife 🤷🏻♂️ that I mainly use. As a home cook I probably could have spent half the amount on say a MAC or Global but I don’t mind spending a bit more for things that should last forever, if properly taken care of. Also, I view knives that use Damascus layering (which a lot of Japanese knives use) to be a work of art as well as utilitarian.
I personally think the Santoku style knife is perfect for home cooks.. It’s shorter length will make it less intimidating for some and it also makes it fairly well suited at being able to replace smaller knives like a utility or petty knife. I like the IKON in this style because it’s heavier than a traditional Japanese Santoku and because it’s not as hard I don’t hesitate using it to cut through bones and stuff and worry that it might chip. It’s plenty sharp too, but because the metal is “softer” it just needs to be honed more often than the Shun. I think one of the biggest things people overlook is how a knife actually feels in your hand. The IKON feels perfect in the hand if you’re just holding it by the handle but it’s a pretty uncomfortable if want to place your index and thumb on the blade for more control. For the average home cook I think a good Santoku knife, pairing knife and bread knife is all that most people really need. The two latter I just went with mid priced knives because they just rarely get used. In fact my pairing knife gets mostly used opening Amazon packages 😂. My advice if you’re going to spend a lot on a knife is to actually hold them to see how it feels.
Wusthof Classic Santoku. The best knife ever made by man.
This is great 👍🏽
I like Santoku more for cutting
It's kinda straight blade ....
What would Michael Meyers say?
Help!
I am interested in buying a quality knife for myself as a home cook. however, am definitely getting confuse with my cutting style..
trying to recall my cutting style... at present, I am using a western chef knife (from a set), I can breakdown a whole chicken via its cartilage and take the breast out of the carcass without the need to chop into the bones and cut the legs/wings via the cartilage joints.
I would slice onions in more push forward motions, can slice spring onions (typical Chinese cooking) using rocking motions... then which knife will it be best for me? or shall I just get both for different chopping needs? ....😅😅
Great question, is it for home use or restaurant use? At the restaurant, I use multiple knives. The main reason for that is that I'm faster with the specific prep work.
I rather have a multi-purpose knife at home since I don't do one specific task for more than 3 min.
While you can break down a chicken, do you really do it daily? or is that for prep work at a restaurant?
Do you use chopping motion a lot more? Like your onion explanation over the Rocking motion?
If yes, I would say the Santoku would suit that cutting style more while still being able to rock on lower stack height veggies.
After that you have to decide the steel-type:
www.chefpanko.com/kitchen-knives-steel-type-overview/
Feel free to ask more love to help :)
@@chefpanko thank you so much, I have read your response to others as well as above. Judging by all those points, I defo think Santoku will be suited my needs as I’am only a home cook and breaking down a chicken maybe just once a week... if santoku would allow me to remove the chicken bones from its legs, then I am going to get a santoku 😂 with a paring knife. Now I need to find a brand....What’s your view on Jikko vs Kama-asa? 🙏🏻🙏🏻🙏🏻🙏🏻
@@suziedepingu I have no idea both knives look good haven't tried them so can't say much about it
If you find yourself breaking down poultry and fish a lot you should get a japanese deba knife for that , they are purpose made for this work.
Chef what brand of Santoku knife can you recommend for someone who do (Asian) home cooking a lot?
What budget do you have in mind?
And do you intend to be more delicate or a bit rougher with the knife?
Delicate = knife is sharp and stays longer sharp, but if you twist the knife, go through frozen food or force your way through food, then the knife can chip.
For example, at 1:19 in this video, if you do that with those knives, it will most likely chip.
If you intend to be rough, it won't chip as fast and can take a beating, but you lose the edge retention and sharpness in durability.
Once I know this, I can recommend a few knives that are more in line with your personal usage. (keep in mind that the most important thing is maintenance to keep the knife sharp).
"GLOBAL"
which is better? the sharper one.. ;)
I prefer Global knife because thin blade make it easy for me tu cut thin slices and no need to worry about chipping on my Global knife because of Global knife HRC . I drop my Global knife a lot and nothing happened. Not even a chip on the blade, nothing brake and still in very good condition. Easy to sharpen and the most important thing is this knife is well balance. I also use Yu Kurosaki, Yoshimi kato, Shigeki Tanaka knives but I won't use them for everyday prep. Most of my artisan knife made out super gold 2 steel which have good edge retention but prone to chipping if you don't use it correctly. With my Global knives don't have to worry about chipping my knife
Global have thin knives , is that true for every santoku. There are the common no bolster partial tang knives in europe, makes them really light. As for sharpening angle there is a low angle tradition going as low as maybe 7° per side. All in all, europe is a big place with lots of variety.
Most Santoku manufacturers will make a thin Santoku usually around 2mm thick or lower.
7° per side is very low, a lower angle does not per see mean a better knife.
Since it depends on the knife steel-type and knife style a Yanagiba a single bevel knife is 10° on one side and 0° on the other side.
The usage is entirely different, and therefore a 10° is justified. However, if you intend to use the Yanagiba for something else like Beef Tenderloins all day long the edge won't hold. Also, the Yanagiba has a higher whetstone finishing for added smoothness to go through raw boneless fish which is not ideal for meat.
With meat, you want a toothier edge vs the high polish.
For more information as to what angle I recommend for what knife style, Rockwell hardness, and why you can find it on my website.
www.chefpanko.com/best-sharpening-angle-for-kitchen-knives/
@@chefpanko Thank you for answering.
I think low angles increase edge retention up to the point there is edge collapse (less cutting stress and more edge to wear before getting dull), Cliff Stamp did comparative tests on that. "Apex-Bevel influence on edge retention slicing hemp"
In practice I go as low as I can and that's around 10° per side in a kitchen on old stainless knives (HRC maybe 55). Those with some 7° per side ask to not cut bone and bread crusts. Serrated bread knives are often around 20° single bevel.
which one would you suggest for whole fish of about 50 to 80 cm? I have a Rapala fillet knife, but maybe i need something sturdier for the head and bones
Deba style knife
I can't remember if you have a video on cutting techniques.
I haven't made one yet but it is on my to-do list :) trying to finish the sharpening guide first once that is finished I will see if I can do that.
@@chefpanko second this, would love a knife skills video
@@eediot69 It has been added in my to-do list :) (got to figure out how to explain everything/ show everything on video).
Hey chef just wondering wat brand u would recommend to get im after hardest Rockwell chefs knife could u please suggest a Japanese brand please?
Keep in mind the higher the Rockwell the more brittle it becomes. Want more durability to then go for a lower Rockwell more edge Retention but you lose durability go High Rockwell.
For a list of most used steel-types: www.chefpanko.com/kitchen-knives-steel-type-overview/
ZDP-189 steel is one of the highest Rockwell steel but you will have to pay a hefty sum for it $350+ with a Rockwell of 64 to 66 Depending on failure rate but they are at the state of a consistent 64/65 Rockwell (from most Japanese manufacturers and artisans).
Some of the artisan knives I recommend:
Sakai Takayuki (while not made by an individual artisan but artisans like Yu Kurosaki Yoshimi Kato etc and others sometimes get contracted to help and other unknowns blacksmiths).
Makoto Kurosaki
Yu Kurosaki
Takayuki Shibata
Yoshimi Kato
Production Knives:
Tojiro
Miyabi
Kai Shun
Mcusta Zanmai
Production or Individual Bladesmith?
Kunihira Sairyu (While many western webshops say that Matsutani is the blacksmith the knives are made by a small team and not by Matsutani alone he still is in the production line and checks the knife quility but my guess is that he will eventually retire). The ''Kunihira'' is what the Kanji says on the knife and not ''Matsutani. (most western webshops don't even know this and put ''Matsutani'' on the website title).
Review Takayuki Shibatat Bunka (R2/SG2 Steel):
ruclips.net/video/rrbIif5mYU4/видео.html&t
Review Yu Kurosaki Shizuku (R2/SG2 Steel):
ruclips.net/video/TuYEvF9zd9M/видео.html&t
Hope that this helps, always be careful with higher Rockwell knives.
Higher Rockwell means longer edge retention and can be sharpened on a lower angle (making the knife sharper while holding the edge).
However the higher you go the less durability you get.
Qual faca você recomenda para cortes de carnes bovino?
Um Gyuto ou uma faca de Chef deve servir. Gyuto é mais fino e tem um desempenho mais afiado. A faca do chef ocidental é mais grossa, porém mais durável.
What brand is the last Santoku Knife in the video please? At 3:50
That is a Japanese ''styled'' knife from Griphinity. (Made in China with imported Japanese AUS10).
What would you suggest Whustof or Zwilling ?
I personally would go for Wusthof.
I have a Wushtof 12 inche Chef's Knife I purchased several years ago. I changed the edge geometry to a 12 degree angle! This knife is as sharp as any Japanese knife and is more durable and I only need to sharpen it three times a year. Hence, My German thick blade knife is far better than any Japanese knife ever made! I have a friend who only uses Japanese knives and his knives have dents and damage from use! He has only had his set for two years and his main kitchen knife has had serious damage even though he states he is very careful. Neither of us are Chefs and use our knives rarely. So to end this comment I can say my German Chef knife will last until I am gone while his knives already have serious damage!
You are going to confuse the viewers who has a Japanese chef knife i.e. gyoto. They would think that their knife can cut bones which it is not likely to end well. A Japanese chef knife can will have a thinner blade too. You should say that you are talking specifically about the western style chef knife instead of just chef knife. First video I don't really like, but I like your other videos though.
Thank you for the feedback, I did add the warning on the Santoku demonstration but a very good point for those that consider a Japanese Chef's knife (Gyuto) the same as the western chef's knife.
I will edit the title to avoid confusion. Very great point thank you for pointing it out!
I will also add a pinned comment to avoid extra confusion they have.
Edit: added the extra detail in a pinned comment and description + title.
thank you again for pointing it out.
Zwilling messer sind die beste
Best one. However, I would like to see how you cut potatoes etc using stupid rocking motion :)
Let's admit, rocking is pretty stupid way of cutting and it makes knife look ugly. For rocking on herbs etc, santoku is good enough.
And I would not cut bones using any japanese knife unless it claims to do so.
Thank you for the feedback. I will try to take it with me and implement it on newer videos :)
Both knives have their place. I personally don't like to rock that much unless it is on herbs or food with less stack height, so for home use, the Santoku will be good enough for 90% of the task.
At work, I prefer the Chef's knife/ Gyuto over a Santoku mainly because of the length (especially when your knife roll collection for work is not diversified yet).
I won't advise bone cutting either. Even when the knife is sturdy, it depends on a few factors the core material, Rockwell hardness, weight, and thickness of the knife.
So I totally agree with you here, but the techniques required are also very important. For example, a Deba with a Rockwell of 61+ for going through fish bones, etc. It is the technique that prevents the knife from chipping in the case of a Deba.
If you do what I did in the video at 1:10 with a Deba of a Rockwell higher than 60+, it will most likely chip. (so we use a tapping motion with a Deba to go through fish spine vs. hacking in the spine).
Tapping motions: Deba heel area on the fish spine, one hand on the Deba spine, and with the other hand, you tap on your knife-hand. (This prevents any hard impact on the knife-edge/heel area, and the force generated will snap the fish spine, so in the case of a Deba, while it is designed to fillet a fish, it is the technique that prevents a Deba with a high Rockwell from chipping due to the wrong usage).
@@chefpanko I don't like rocking profile because it makes knife look ugly and also makes it difficult to sharpen. Most knives have enough rocking profile for herbs. Anything more and you loose out on other stuffs.
Eg. Try to cut potato or onion with rocking knife vs kiritsuke knife. Kiritsuke is preferable and it looks awesome if the front is proportionately tapperred. And for herbs both will work.
My Global knife blade edge start rusting.
Personally i prefer the Santoku
I prefer the Santoku too when I'm cooking at home :)
Any Knife is a good knife if it's sharp
So for breaking down a whole chicken, chef knife Is better?
Depends on your experience, if you know exactly where the cartilage is, both knives will do good.
The Chef's knife is safer (can withstand a beating) since it is sturdier (less hard lower Rockwell rating usually 58 or lower); however, you lose the edge retention and sharpness in most cases.
The Santoku now has many variations, but some Santoku has a very high hardness (Rockwell rating above 60). It ads edge retention, but in return for the longer edge retention, it is more brittle. Therefore you should be more careful with the knife-edge and if you miss the cartilage, pull the knife out. Don't force your way through or twist the knife since twisting the knife. (not suitable for going through bones with most Japanese styled knives since they are thinner and lighter and in most cases a lot harder).
If you want to go through small bones not larger than a chicken bone or go through a carcass, the ''western'' Chef's knife is better for that task.
Japanese knives with a high Rockwell can't withstand high impact (Example: 1:21, the Global has a Rockwell of around 58 therefore soft enough to withstand it but definitely not recommended as you can see with the warning sign below), they also can't withstand torsion or twisting motion especially if the Rockwell is above 60 since the risk of chipping the blade is very high. In return, you get a sharper knife and can hold the sharper edge for a longer period of time.
In the end, it is not which knife or brand is better, but which knife and design, etc., is better for your usage and cutting style. What knife would benefit you as a cook the best?
In this case, breaking down a chicken depends on your experience with breaking down a chicken. If you are inexperienced and force your way through bones instead of finding the cartilage, then the Western Chef's knife is a better choice, but if you know where the cartilage is, the Santoku or other Japanese knives will do fine too.
Hope that this explains it a bit feel free to ask more :)
@@chefpanko wow... find this explanation very useful.
+10!!!
Isn't a gyuto more like it?
Both the Gyuto and Santoku are an adaption of the Western chef's knife. They changed it in order to accommodate the preference of the Japanese people and their cuisine.
But nowadays we see more and more adaptations from other manufacturers outside of Japan. Look at the adaptation of the Nakiri, Santoku, etc from Wusthof for example.
We will see more and more interesting designs now and I'm happy that they dare to change certain things.
The Gyuto looks indeed more like the western Chef's knife.
I just bought japanese knife "Shun"
We are Western people and use our tools. I need at least one a long knife to cut a cabbage, meon or a slab of pig's fat. The santoku is way too short and also fragile.
times change: a Chefs Knife Harder and Sharper than a Santoku: ruclips.net/video/juuvOyaQdaA/видео.html
NO, NO DROPING ON THE TIP. OWNER HAD TO PURPOSLY BEND IT SIDEWAYS. TEMPERED STILL DOES SNUP. IT HAS BRITAL PROPERTIES TO RETAIN FINELY HONED EDGE.
you got my thumbs öp! thanks for the vid
Holy cow. You really know your stuff. Down the where the knife’s pressure goes.