Nakano Mito SANTOKU Knife Unboxing and Demonstration | Japanese Santoku Knife

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Nakano Mito Santoku knife is made out of high-quality natural olive wood. NAKANO was first founded in 1918. All their knives are hand made in Seki, Japan by blacksmiths who have acquired generations of sword-smith experience into blending and crafting sharp and durable kitchen knives. Their knives have a global market and are used by Michelin chefs around the world.
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The recipes shared on my channel are all “my style” recipes that I have learned, discovered, modified and executed over the years. Any resemblance to recipes from elsewhere is not intentional. To maintain the authenticity in taste of dishes, some common ingredients might be used, but that does not refer to direct copying of any other individual’s recipe or work.
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[@Jennifer-r2211]

Japanese knives are the finest in the world ! They are pricey but worth it ! A friend who travels to Japan often, brought me three knives. I take such good care of them and never put them in the dishwasher ! I love them, you have to have great tools when you’re cooking❗️

[@CookingHorizonbyTaz]

You're right, they are amazing! And you're smart to hand wash them, they're worth taking good care of.

[@JubeiKibagamiFez]

It does just glide through the tomato skin, but there is a technique thwt sushi chefs use to skin a cucumber. Perhaps a revisit with this knife in the future?? Plus, quality of steel is the lasting power of the edge after excessive use... Most knives are sharpest out of the box.

[@JubeiKibagamiFez]

1:44 I think it could be sharper, but it's hard to judge how much effort you're using to slice that cabbage.

[@CookingHorizonbyTaz]

The knife is actually very sharp! Between cucumber, tomato and cabbage, tomato is the most delicate and if you notice how the tomato is sliced so neatly into very thin slices ( 1:53 - 2:15 ), you would know it requires a very sharp knife to get that outcome. A not so sharp knife would press into the skin squashing the flesh instead of slicing neatly into both. Thank you.