Santoku vs Chef's Knife: Which Is Better For You?

Рет қаралды 18,299

I Want To Cook

Күн бұрын

Пікірлер: 53

@spikefivefivefive Жыл бұрын

Your enthusiasm is infectious. You've got me actually cooking again - and enjoying it.

@IWantToCook Жыл бұрын

I’m thrilled to hear this! Thank you so much, and happy cooking 🙏

@drd8251 11 ай бұрын

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.

@We_Are_Not_Amused Жыл бұрын

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.

@bryantallansmith8303 Жыл бұрын

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.

@fan1008 Жыл бұрын

What's your reason for the Santoku knife? Cutting motion?

@willsan3732 Жыл бұрын

Both are valuable depending on what you are trying to do

@sc29607 11 ай бұрын

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.

@IWantToCook 11 ай бұрын

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 🙏

@tuomashayrinen4763 11 ай бұрын

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!

@IWantToCook 11 ай бұрын

Right on! My father taught me a lesson very early on: A sharp knife is a safe knife 🙌

@suzannetaylor6285 8 ай бұрын

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.

@IWantToCook 8 ай бұрын

Great idea! Thanks for watching, and happy cooking 🙏

@eveoff 6 ай бұрын

Thank you for the wonderful explanation!

@IWantToCook 5 ай бұрын

Thanks for watching 🙏

@L.Spencer Жыл бұрын

Your knives aren't focusing when you bring them up close, you're probably closer than the minimum focal distance?

@IWantToCook Жыл бұрын

My guess, too. Perhaps time for a macro lens?

@L.Spencer Жыл бұрын

@@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.

@5herwood Жыл бұрын

I like using all knife designs but i have no use for a bolster

@xindy7126 Жыл бұрын

Always enjoy your videos! Thanks for the info!!

@IWantToCook Жыл бұрын

Thank you! 🙏

@eyyen Жыл бұрын

Yes to the video on how to sharpen our knives at home! On the trivia question, could that possibly be an egg poacher?

@OliveBranch-z9r Ай бұрын

Watching this video has been a revelation. I love Japanese knives - the quality! - but always assumed a rocking motion is the style to emulate. In fact, though, I only do that when consciously remembering that this is how a REAL chef cuts. My instinctive method is push cutting. Always thought I was doing it wrong, but it was just too ingrained / natural-feeling to unlearn. Recently got a Santoku for my son-in-law; maybe it's time I got one for me. :^)

@IWantToCook Ай бұрын

Glad it helped! And while the rocking motion is what I was taught in culinary school, no that it’s only one “correct” way. If the pushing method works better for you and feels more natural, go for it. I use both methods depending on the knife and what I’m cutting. Thanks for watching and happy cooking! 🙌

@andronicase Жыл бұрын

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.

@zaggywaggydog Жыл бұрын

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.

@IWantToCook Жыл бұрын

Right on! Maybe that santoku in your collection will see some more action. 👍

@michellerock5527 Жыл бұрын

It’s a Jardel iron for making toasted sandwiches.

@dsb337 8 ай бұрын

Santoku Knife all day thankyou for the video

@IWantToCook 8 ай бұрын

Thanks for watching! 🙏

@moxiepeng8848 9 ай бұрын

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!!

@IWantToCook 9 ай бұрын

Glad to hear! Thanks for watching and happy cooking 👍

@IgorEngelen1974 9 ай бұрын

i've no training and the santoku just fits my cutting style a lot better.

@IWantToCook 9 ай бұрын

In the end, that’s what matters: what works for you and what inspires and enables you to cook! 👍

@krimzonghost1987 6 ай бұрын

I don't think the grantons really work either, but damn do they look cool!

@IWantToCook 6 ай бұрын

Agreed 👍

@eripech Ай бұрын

Properly made crantons also slightly thin the blade, which reduces resistance and allows the knife to cut more efficiently. This thinning effect can indeed make the knife feel sharper because it takes less effort to slice through food. The reduced surface area means there's less drag, so each cut can be smoother and faster.