Nakiri vs. Santoku Knives: Key Differences & How to Choose

In this video, I break down the differences between nakiri and santoku knives and give you an up-close look at how they perform.
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****Products Featured in This Video****
Wusthof Classic Santoku: amzn.to/3NMZSQc (Amazon)
Made In Santoku: madeincookware.pxf.io/mg31Ae (MadeInCookware.com)
Miyabi Birchwood Santoku: amzn.to/3nIVvuV (Amazon)
Shun Classic Santoku: amzn.to/3OZXiZU
Misen Santoku: shrsl.com/3loec (Misen.com)
Oishya Nakiri: oishya.com/sakai-kyuba-vegeta...
Made In Nakiri: madeincookware.pxf.io/vNQ36d
Shun Classic Nakiri: amzn.to/44EEEwv
Miyabi Birchwood Nakiri: amzn.to/3PsIVi0
Wusthof Classic Nakiri: amzn.to/3EttfVu
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[@xpkalipuryt8130]

I work in a kitchen as the Gardemanger and my go to knife is a 7 inch Chinese Chef Knife from victorinox with the red handle.

[@kevinobrien3888]

Very simple, straight forward and to the point. Thanks so much. So since I'm more plant based, whole food kinda guy it sounds like the Nakari would be my jam. I don't really need something to cut through meat or cheese since I don't make those (for myself at least) and guests are few and far between.

[@shanzu928]

Very detailed description of these knives. Thank you！

[@MediaRoom728]

Another great video. Thank you! We own a Shun 7” Santoku and a Global 7” vegetable cleaver. These are our go to knives. Amazing.

[@morrismonet3554]

I prefer a Chef's Knife for general all-around use, but my Nakiri is just about perfect for chopping veggies. I have an old wood handle Chicago Cutlery 5-inch Partoku (little santoku) that is razor sharp and only gets used for slicing tomatoes.

[@rickbear7249]

Love my WUSTHOF "Santoku" Knife. To be honest, as this is the Japanese equivalent of the German / European "Chef's Knife", I wasn't sure how useful it would be. That's especially true, as I own both the 8" and the smaller 7" WUSTHOF Chef's knives. I find that the WUSTHOF "Santoku" is my best knife for slicing, dicing and julienning vegetables. It is superbly comfortable and does exactly what I need. I've never had the privilege to use a "Nakiri" Japanese knife, but understand that the "Santoku" is a modern development of the "Nikiri". It'd be interesting if you could do a comparative review of the European "Chef's Knife" alongside the "Santoku/Nikiri", as well as the Chinese equivalent, a kind of multipurpose Cleaver? Love your videos. Keep them coming 😊

[@PrudentReviews]

Hi Rick - appreciate the kind words and glad you are enjoying your santoku. This video compares the chef’s knife vs santoku (doesn’t include the cleaver though): Santoku vs. Chef's Knife (Side-by-Side Comparison) kzbin.info/www/bejne/hGWZc5Skrpygq9U

[@ibrahimabubakr2227]

I like you videos, have you done a review about the marble non stick pans ? I couldn't find it on your channel

[@PrudentReviews]

Thank you. No not yet.

[@alexanderjamieson7971]

My wife is Japanese and cooks Japanese food. Her favorite kind of knife is a European style 8inch Chef's knife.

[@americanmade6996]

Brava! 😄

[@mrboom4570]

I have 2 nikiri and 2 santoku. You can never have enough knives. 20 so far.

[@piklohas]

I want to join the ranks of your professional knives and give you my professional chef's knife for in-depth evaluation. How can I contact you?

[@PrudentReviews]

Send me an email [e-mail]

[@StephenPhayre]

Tuck those fingers!!!

[@PrudentReviews]

I realized that after filming the pepper :) thanks for the reminder