Beautiful demo, Chris! I believe hubs is,buying me my first set from Williams Sonoma. Over 1800.00 but I believe will be worth it. Im a serious home cook, everyone loves how my food looks when presented. I believe food needs to be beautiful looking before its eaten! Even so for one self, wouldnt you agree? My beautifully cooked London Broil, my chef salads, stuffed chicken breasts, stuffed pork chops with a bread and raisin stuffing, my gorgeous lobster tails, stuffed cabbage and stuffed peppers...these are reasons i need the knives as well as these are dishes I prepare for dinner parties as well. Thanks again Chris!
He is basically using the SANTOKU as a CHEF'S knife. We NEVER rock-chop with a santoku in Japan. Because a SANTOKU is lighter, sharper and has a flatter blade, we use it only for tap-chopping. If you wanna do rock-chopping I would still suggest the traditional chef's knife. It has a curving blade which is more suitbable for this job lol. Good luck!
bullshit you never rock chop with a santoku. of course you do, that's just not the main virtue of the design, but it can do it, and thus sometimes you use it for that.
I opened my Shun Reserve Santoku today and I'll say if you're not used to handling knives of this caliber PLEASE be careful! The edge is incredibly sharp and is an absolute pleasure to use but you must use proper knife handling techniques or risk losing a finger.
besides a paring knife for certain things, I use a santoku for pretty much everything boneless... just feels more comfortable and wieldy over your typical chef's knife. Damn sharp too, cut the tip of my finger off when I had crappy technique. Definitely not a good knife if you're clumsy, but it is a joy to use
A lot of santoku knives have been adapted to incorporate a slight curve to allow for rocking, knife makers realize many westerns are purchasing Japanese knives so they’ve incorporated that design element
I bought a SANTOKU knife today I have to say I was admittedly expecting the traditional shape of a cooks knife and yup the blade is crazily sharp and the body of the blade extends all way through the handle to butt which I'm plsd as it not liable to break easily and rip my hand as my former cheap knife broke but it did not luckily rip my hand as the body of blade barely went into handle so in a way that saved me a nasty injury all in all I'm happy with what I paid I get a brill garauntee with it too
So which one is more versatile a chef knife or a santoku? I can't chop an onion with a chef knife because an onion is too bulky and the blade needs to come off from the cutting board. But a santoku can.. but I don't master this cutting technique. So should I buy a santoku and master it or stay with my chef knife?
You can take the blade off of the board with a chef's knife you know? You can do the chopping technique where you'd need to with things like onion if that is what you mean? Otherwise Western chefs would struggle to ever chop an onion. The rock chop is not the only way to use a chef's knife nor is it meant to be, just where you can. With things like large onion you simply can't keep the blade on the board and with other such foods chopping (blade fully off the board) is more appropriate. You chop foods (up and down) when they are too large or awkward for the rocking chop, you'd instead chop them similar to the way the guy in this video chops the onion with the Santoku with a chef knife too. Also many Santoku such as the one in this video round up to the point to enable the rock chop too as demonstrated here. In that sense they're both versatile.
Proper grade stones or take to a professional knife sharpener... I would make sure that it is done by hand and not on a machine like some do. It will cost you more, but you dont want a machine taking too much of the bottom of the knife off. Also, if you use a honing steel before you use your knife each time, you shouldn't really have to sharpen it more than 1-2 times every few years. If your knives are dulling, consider looking at what type of board you are using to cut on. NEVER use glass... a lot of new cooks do, it completely dulls and messes up your knife. Softer boards like the ones Epicurian does are good for home cooking, in kitchens you use soft plastic which need to be replaced more often, but they really preserve the edge. Shun knives are very high end, so it needs to be treated with respect.
I came here to learn how to use this knife having picked one up today and haven't used it yet, I'm not really sure what you're trying to show me here. You said with the onion if you did it that slow that you'd never get it done at the restaurant so is it a slow knife? Can I chop with it like a chef knife or is it not meant for that type of thing?
I was hoping the hammered blade will cause slices to not stick to the side of the blade compared to the hollowed knives - your demo showed it will - so I might as well go with a cheaper knife.
Not in the bin, just not for Brunoise.It isabsolutely a waste of time to try to Brunoise an onion to the end. The rest gets chopped and used in soups, stock, mixed salads and cooked dishes where it can disolve. Chef techniques are NOT very practical at home because they are geared more towards presentation than full use of products in ONE dish.
a Japanese chef insists that you don't rock the knife but slide it along the vegetable, using the whole blade. Moreover you have to stabilise the blade by holding it so that the cutting edge cannot rock left or right. As seen on TH-cam
These videos remind me of guitar store salesmen . They are usually good musicians and can make a crappy guitar sound good. Give this chef a crappy knife, of the same style, and he could do the same type of cuts with the same results.
When I worked as a chef, all the chefs would fight over the sharpest knife. Safe to say, one of these in a professional kitchen would cause nothing but problems....
Chester McGoo Ummm....because it's sharp, so it would cause the chefs to fight over it? In other news, red at a traffic signal means stop and green means go.
Chester McGoo A sharp knife can dice 10 onions in the time a blunt knife could dice one. And when you have 100 onions to dice before service, that speed comes in handy!
Nope, they are used either for other dishes, for stock or very often for staff meals which can often be even better than the food served to customers because more flavour.
Yes..as mentioned before from others..he isnt using the santuko knive as it should. He cuts with it like the european chef knive..so...not represenativ.
He is, it's a misconception these days. The idea was that the Santoku would be used with the general Asian chop technique, however, over the years manufacturers basically realised Westerners still tried to perform the rock chop with it. This was wrong back in the day but they've since modified many Santokus giving them a slight upturned blade at the point to specifically allow for the rocking technique as is the case with this knife. At the end of the day it's about sales. The guy here is promoting this specific product and showing (as plainly demonstrated) that it is capable of that style chop. I remember noting how even Gordon Ramsey perform this with the blade in one of his kitchen shows the other week. Other Japanese cooking knives do not allow for this however and so you'd be right there. This is more a hybrid.
It's 3AM and I'm watching how to use a Santoku knife. I don't even own one.
You should.
@@philipcooper8297 I do now. lol
Underated comment haha
Me too hahaha
3:21AM and i have to go to work soon.
It was really fun to watch your artistry at work. thank you.
Thanks Eric for introducing the new Cinco knife.
Bought a Santoku knife 🔪 helpful video in how to use
Beautiful demo, Chris! I believe hubs is,buying me my first set from Williams Sonoma. Over 1800.00 but I believe will be worth it. Im a serious home cook, everyone loves how my food looks when presented. I believe food needs to be beautiful looking before its eaten! Even so for one self, wouldnt you agree? My beautifully cooked London Broil, my chef salads, stuffed chicken breasts, stuffed pork chops with a bread and raisin stuffing, my gorgeous lobster tails, stuffed cabbage and stuffed peppers...these are reasons i need the knives as well as these are dishes I prepare for dinner parties as well. Thanks again Chris!
sounds like im am stuffed
He is basically using the SANTOKU as a CHEF'S knife. We NEVER rock-chop with a santoku in Japan. Because a SANTOKU is lighter, sharper and has a flatter blade, we use it only for tap-chopping. If you wanna do rock-chopping I would still suggest the traditional chef's knife. It has a curving blade which is more suitbable for this job lol. Good luck!
bullshit you never rock chop with a santoku. of course you do, that's just not the main virtue of the design, but it can do it, and thus sometimes you use it for that.
I only use Santukos and I tap chop, rock and push slice. It's a tool for goodness sake not a religious relic.
You can use a knife, including a Santoku, any way you want. We’re free to do that here.
I opened my Shun Reserve Santoku today and I'll say if you're not used to handling knives of this caliber PLEASE be careful! The edge is incredibly sharp and is an absolute pleasure to use but you must use proper knife handling techniques or risk losing a finger.
Actually the sharper as it gets you have lesser risk to lose your finger because you don’t apply too much pressure as you do with a blunt knife :)
Slowly building up my knife block. Adding the Santoku to the lineup very soon!
lol
3 years and still no response.
Nothing, so sad, The public awaits in anticipation. :(
Did you do it?
C'mon it's been 6 years, did you do it? 😂
thank you: Is this 5.5 of 7 inch?
besides a paring knife for certain things, I use a santoku for pretty much everything boneless... just feels more comfortable and wieldy over your typical chef's knife. Damn sharp too, cut the tip of my finger off when I had crappy technique. Definitely not a good knife if you're clumsy, but it is a joy to use
I cut the tip of my thumb off last night with my yaxell mon. I need to work on my technique more or drinking less
Thank you!
I thought the whole point about santoku blades was that you DON'T rock as you would with a Western chef knife?
A lot of santoku knives have been adapted to incorporate a slight curve to allow for rocking, knife makers realize many westerns are purchasing Japanese knives so they’ve incorporated that design element
where can i order this santoku knive?
I bought a SANTOKU knife today I have to say I was admittedly expecting the traditional shape of a cooks knife and yup the blade is crazily sharp and the body of the blade extends all way through the handle to butt which I'm plsd as it not liable to break easily and rip my hand as my former cheap knife broke but it did not luckily rip my hand as the body of blade barely went into handle so in a way that saved me a nasty injury all in all I'm happy with what I paid I get a brill garauntee with it too
nice demo on the santoku Chris....a lot of folks don't utilize this style of knife.
So which one is more versatile a chef knife or a santoku? I can't chop an onion with a chef knife because an onion is too bulky and the blade needs to come off from the cutting board. But a santoku can.. but I don't master this cutting technique. So should I buy a santoku and master it or stay with my chef knife?
You can take the blade off of the board with a chef's knife you know? You can do the chopping technique where you'd need to with things like onion if that is what you mean? Otherwise Western chefs would struggle to ever chop an onion. The rock chop is not the only way to use a chef's knife nor is it meant to be, just where you can. With things like large onion you simply can't keep the blade on the board and with other such foods chopping (blade fully off the board) is more appropriate. You chop foods (up and down) when they are too large or awkward for the rocking chop, you'd instead chop them similar to the way the guy in this video chops the onion with the Santoku with a chef knife too. Also many Santoku such as the one in this video round up to the point to enable the rock chop too as demonstrated here. In that sense they're both versatile.
I was waiting for your pinky to get that bite lol , take care man, you were close to getting a good slice on your pinky
The Shun classic works just as well and is my blade of choice.
How do you sharpen the blade when it needs a touch-up?
Proper grade stones or take to a professional knife sharpener... I would make sure that it is done by hand and not on a machine like some do. It will cost you more, but you dont want a machine taking too much of the bottom of the knife off. Also, if you use a honing steel before you use your knife each time, you shouldn't really have to sharpen it more than 1-2 times every few years. If your knives are dulling, consider looking at what type of board you are using to cut on. NEVER use glass... a lot of new cooks do, it completely dulls and messes up your knife. Softer boards like the ones Epicurian does are good for home cooking, in kitchens you use soft plastic which need to be replaced more often, but they really preserve the edge. Shun knives are very high end, so it needs to be treated with respect.
TheSgtk9 Shun offers life time free sharpening!
Great Vid.
My gawd........is this heaven???
dream knife
Own quite a few shuns,nenox,mac etc. and yes. Santoku not meant to rock chop
I came here to learn how to use this knife having picked one up today and haven't used it yet, I'm not really sure what you're trying to show me here. You said with the onion if you did it that slow that you'd never get it done at the restaurant so is it a slow knife? Can I chop with it like a chef knife or is it not meant for that type of thing?
he means hes chopping slow for the video
Do I want a 6.5 or 7 inch Santoku?
If You want deeper take 7
I was hoping the hammered blade will cause slices to not stick to the side of the blade compared to the hollowed knives - your demo showed it will - so I might as well go with a cheaper knife.
Nice skills...
Is this knife a single-bevel?
The Shun santokus are not single bevels but the yanagiba and usubas are.
my santoku is very sharp that slicing onions or potatoes it suctions on the knife
i own shun knives, but as a workhorse in the kitchen 12 inch victorinox does the job for me.
why you put 1/4 onion in bin?i never do!
jean-marie Renard because he bloody can
Onions are cheap. He may have wasted 15 cents.
Not in the bin, just not for Brunoise.It isabsolutely a waste of time to try to Brunoise an onion to the end. The rest gets chopped and used in soups, stock, mixed salads and cooked dishes where it can disolve. Chef techniques are NOT very practical at home because they are geared more towards presentation than full use of products in ONE dish.
I'm watching you on mind of a chef right now
a Japanese chef insists that you don't rock the knife but slide it along the vegetable, using the whole blade. Moreover you have to stabilise the blade by holding it so that the cutting edge cannot rock left or right. As seen on TH-cam
I have a custom polished reserve to trade for a vg1 Natchez both are like 300
These videos remind me of guitar store salesmen . They are usually good musicians and can make a crappy guitar sound good. Give this chef a crappy knife, of the same style, and he could do the same type of cuts with the same results.
I've been looking for a cooking knife that can cut chicken cutlets. Guess this is it.
Man he likes to waste food
Chefs retains those scraps for stock base
When I worked as a chef, all the chefs would fight over the sharpest knife. Safe to say, one of these in a professional kitchen would cause nothing but problems....
why so?
Chester McGoo
Ummm....because it's sharp, so it would cause the chefs to fight over it? In other news, red at a traffic signal means stop and green means go.
funktron4 In other news, no need to act like a 10 year old in here. This is a kitchen knife review.
Chester McGoo A sharp knife can dice 10 onions in the time a blunt knife could dice one. And when you have 100 onions to dice before service, that speed comes in handy!
psmanici4 indeed! Can't meddle with a professional's tool.
That carrot seems like it is at least slightly cooked.
Great video , the music a little too skinamax for my taste ... ;)
Só eu acho estranho quando ele fala sothoku
do you... have a cutting board on top of your butchers block? Have I been doing it wrong? lol
why he didnt cried form onion.
+Wacław Kwiatkowski sharp knife.
ahhhhh
because the onion was chemical, not natural
Everything sticks on the knife. That's annoying. I pick my Shun only if they don't stick.
Carrot seem litttle boiled. :(
Or at least blanched.
this baaaalows
I know how to use a knife. not sure how i ended up here or why i clicked on it. My badness.
more than a half of the used productswent to the trashbin - very unprofessional presentation and approach
how'd know it went to the trashbin? he just didnt end the whole vegetable
Nope, they are used either for other dishes, for stock or very often for staff meals which can often be even better than the food served to customers because more flavour.
Sooo, are you trying to say this knife is sharp or what?
Not a brunoise
Nada más desagradable y antigénico que un chef usando anillo y reloj de pulsera mientras cocina. ( PD: soy cocinero )
first
Yes..as mentioned before from others..he isnt using the santuko knive as it should. He cuts with it like the european chef knive..so...not represenativ.
He is, it's a misconception these days.
The idea was that the Santoku would be used with the general Asian chop technique, however, over the years manufacturers basically realised Westerners still tried to perform the rock chop with it. This was wrong back in the day but they've since modified many Santokus giving them a slight upturned blade at the point to specifically allow for the rocking technique as is the case with this knife. At the end of the day it's about sales. The guy here is promoting this specific product and showing (as plainly demonstrated) that it is capable of that style chop. I remember noting how even Gordon Ramsey perform this with the blade in one of his kitchen shows the other week. Other Japanese cooking knives do not allow for this however and so you'd be right there. This is more a hybrid.
It's pronounced Sahn toe kue not san toe kue
You wasted so much carrots and onions.
if you see a chef wearing a ring and watch at work. they are not professional. basic sanitation
Asshat hes doin a demo, not cooking for anyone