What is a Santoku? - Master your Japanese knife!!

[@etherdog]

Gage and Jake, the most important parts of this video are not about the knife so much, but the techniques of the grip on what you are cutting (primary) and the grip on the knife. A santoku is a generalist knife that can do 85% of operations with 85% proficiency and is probably the best value for money in your arsenal. The other point is keeping your knives SHARP, at a 15 degree bevel, and that is the thing most people do not understand.

[@th-pw8pn]

I'm not sure you should be using the term "value for money" with regards to Japanese knives. They are some of the most over priced knives on the market by a long shot, very few if any are worth what you will pay for them. The materials as well as fit and finish are always sub par. When I see a knife with VG10, Hitachi blue or white, or the ubiquitous "molybdenum stainless" thrown on badly fitted "scrap wood" handle with rough uneven grinds selling for thousands of dollars something isn't right. I have live in Asia for about 15 years and I'm friends with one of the biggest knife dealers on this side of the world and have seen everything on offer. They are just not worth the grotesque prices. The stainless damascus knife used in this video is a classic example, go and look at how much those knives actually cost and then look me in the eyes and tell me how and why they're worth it or "good value"?... LOL

[@3spressoShot]

@@th-pw8pn that’s not necessarily a fair because at a certain price you get diminishing returns. But compare a 100 gyuto to a 100 henckels or wustoff And the gyuto gets way sharper. I do agree about fit and finish but overall that’s secondary to how sharp does the knife get and how long can it hold an edge.

[@th-pw8pn]

@@3spressoShot The diminishing returns as far as higher price for higher quality come from hand production or high grade machining, finishing, and hand finishing. Japanese kitchen knives are not well enough made to even register on the scale here! LOL Yes, it is true that at the end of the day a CRK Sebenza cuts much the same as a Spyderco Endura. That said, they are a different price for good and obvious reason. :-) I'm not sure what you mean by "gets way sharper"? Sharpness is just edge geometry, you can sharpen any knife you want to any angle you want. The wear resistance of the specific steel used dictates how long a knife keeps its edge or loses sharpness. The steels used in most Japanese kitchen knives are not famed for their wear resistance and are really quite middle of the road. You can of course solve that issue by getting a knife in something obscure like ZDP-189 or YXR7, but these come with problems too and will be hundreds of dollars a piece as well.

[@noybeeswax]

@@th-pw8pn Ha! Overpriced. If you had any idea what goes into making just one, that’s handmade, and not stamped out on a production line you wouldn’t say that. The term is, ‘Not in your budget.’ That’s all. There’s way too many broke ass would be chefs with arm tattoos claiming knives are ‘over priced.’ Go look at Mareko Maumasi, Oatley Blades, Nick Anger or Salem Straub for instance. Also, there’s a ton of fake ‘Laser Etched,’ pattern knives on the market mimicking ‘real,’ stainless clad Japanese billets from a company called TakeFu Specialty Steels. A billet of their ‘True,’ 67 layer stainless jacketed VG 10 core, costs a knife maker $400 plus, and nothing has been is done to it yet! No heat treatment, no shaping, no forging, no bevels ground in, no distal taper, no handle material, these and much more amounting to the hours labor it takes to make it. Laser etched knives made to look like Damascus are sold on Alexi Express and Amazon.

[@th-pw8pn]

@@noybeeswax If a bit of kitchen knife truth triggered you so badly I better not tell you my opinion of katanas... 😀 Questioning someones wealth, experience, or appearance to try and put them down while expecting it to somehow elevate you and your position is one of the most pathetic angles to take in any debate or argument. You're clearly an uptight and insecure individual and I expect you're projecting quite strongly in that post. You poured a lot of nonsense out onto the page for no good reason simply betraying how toxic you are and nothing else.

[@adrianyau1559]

Everything described on this video is accurate and very useful. 20 years of working in a kitchen experience he expertly explains in 15 mins Well done

[@stewieatb]

Never thought I would spend 8 minutes totally enraptured by Jesse Pinkman chopping an onion but here we are. Thanks Gage!

[@SharpKnifeShop]

hahaha! thanks for the comment

[@BohemianUplandsGarage]

😂😂😂

[@Joshua_Griffin]

Best comment

[@ryanfry1390]

I already knew all of this and I still watched lol

[@stephenrasmusson2664]

I came here to say the same!

[@ferdiek11]

I’ve been cooking for years, and chopping for years. I know everything. And I still pick up some new things I did not know. Gage got impressive chopping skills and teaching skills. This video was no boring. Entertaining, exciting. Long one, but pure joy to watch.

[@joshuarolle6040]

I was just watching this primarily for background noise. I'm already pretty good with a knife. I do the exact same thing when it comes to julienning an onion as you and not really knowing why to flip it halfway other than having seen it in tutorials and finding it worked better in practice. I always tried to think critically why it's better and never could. "Always go uphill" explained it perfectly, and I've never heard anyone else spell it out that way and just wanted to give you a pat on the back for that one.

[@MusicalMali]

BEST FREAKING VIDEO ON HOW TO USE A COOKING KNIFE!!! I've even taken a "Knife Skills 101" class and it wasn't as clear as this video. Sheesh...what a waste of money, lol. THANK YOU for these wonderful videos - you are an excellent teacher. I'm a fan and subscribed.

[@SharpKnifeShop]

Thank you so much! So glad you enjoyed the video!

[@alejandrorivera2266]

I find most impressive your ability to communicate your experience and knowledge effectively. You’ve got a gift and it’s a great thing your doing with this channel

[@dangracia4611]

Great video! Notice when he puts the knife down at 9:13, it is across the top of the cutting board with the cutting edge facing away from him. I learned that from my sushi instructor and it's not only safer to use it that way, you also always know where it is, so it's more efficient to keep it there when not cutting with it.

[@whattheworldsneedswhatneed774]

I feel like I'm in a classroom learning to chop veggies. This guy is a good teacher 👏 👌 👍 🙌 .

[@edro3838]

Great knife skills and sharing the various techniques is very helpful to the booking public who have not attended cooking/chefs classes. Great video and always relaxing to watch and learn!

[@SharpKnifeShop]

Thank you so much, glad you liked it!

[@paweel2494]

I love Santoku. Since few days i am happy owner of Kawamura’s Santoku Shirogami#1

[@SharpKnifeShop]

That's amazing! Such an awesome knife, glad you like it.

[@masonwilkinson9106]

Is there a smaller version of that knife?

[@aimeeh5898]

Probably the best video on the Santoku thanks

[@SharpKnifeShop]

awww shucks, thanks so much!

[@stevenpugliese3542]

A really wonderful presentation, thank you. You are a natural instructor/teacher managing to put us both at ease with you as well as your obvious expertise. That is a rather rare gift, you know. A very enjoyable, valuable learning experience. Thanks so much again!

[@zanealmeida9481]

Looks like your one his best buds i guess😂😂😂

[@edmedlin2936]

Good video, thanks. I restore and use Japanese knives. I have learned some new tricks from you here, the use of the back of a finger to guide, for one. I am never in a hurry, like a production chef scenario, still some of the speedy techniques will be helpful when I am making sausage and having to finely dice up lots of garlic, lemon grass, chili peppers, etc.

[@corax_of_istria]

Just received a Santoku knife as a gift from my father. This is a great video! Thanks a lot

[@neondigital547]

Who would have guessed Pinkman was so knowledgable with knives

[@marktvcturner2448]

Thanks for the video. I just made a Santoku and an Nakiri knife at our local forge and this is very instructional. Cheers!

[@ValBrindilles]

I like knives and especially Japanese knives like the Santoku, even though I am a French woman chef knives have never attracted me. I started with a low-end to get my hand together without too much danger, then one I bought in brand store a Global, not bad at all. And the last one was an online purchase made by a Japanese blacksmith a Wusaki, this one is perfect and of course more expensive. And I continue to perfect myself by watching tutorials. I admit that yours is one of the best I could see and that I looked again with great pleasure and noting my progress. I would advise the beginner to practice patiently and always with joy and watch videos again and again. Thank you for the lesson I enjoyed seeing you again. I wish you a good continuation for the future. Valérie 👌😊👋

[@clip012]

For home cooks, 1:43 just put chopping board next to a sink and cut everything there. Dump all waste in kitchen sink and pick it up later straight to waste bin. 9:02 to save on washing extra dish, pick the cut onion straight to pan to cook.

[@Jonic_P]

Just bought my first kitchen knives, one of which is a Santoku. While my family used Santoku styled knives, I was wondering if I've been using it wrong so came here Turns out this is one of the best explanations of general kitchen knives skills I've seen on the internet!!! Thanks for all the tips for using my new Santoku!!!

[@SharpKnifeShop]

We're so glad you enjoyed, thanks for watching along!

[@vexijio]

Liked the video and all tips. Really appreciate things like "i would just use peeler for this" - i found many people just obsessed with knifes that has to do every task with the knife, while there are better/safer/more comfortable approaches. Thanks again and wish you guys all the best :)

[@4c00h]

I came here to see if I should buy a Santoku knife or not and I ended up learning how to properly use a knife as well. Thanks!

[@4c00h]

Also, you reminded me to get a beanie

[@SharpKnifeShop]

haha! Glad I could help. Up here in the north we call them toques!

[@davescheer5038]

This is one really “sharp” video , you could almost say it was “cutting edge” , very well done and instructional , gets right to the “point” 👈🏻 and something you could really get a “ handle “ on ! 😊👍🏼

[@SharpKnifeShop]

Thank you so much Dave!

[@mikeg3950]

Your background music gained you a subscriber. Old punkers unite!

[@Steelforfood]

I don't know if this is weird, or if others do this too. But when I get a new knife. I look at the board contact with my knife edge when I do a cutting motion, and get used to what motion gets the fullest continuous contact between edge and board. But I also am just a home cook I am not plowing though bags of potatoes and onions every day.

[@SharpKnifeShop]

Everyone has their own ritual when they get a new knife! This sounds like something I'm sure a lot of other people do and I think a great thing to do to get the most out of your new blade. Thanks so much for sharing!

[@willtang5130]

Incredible video. Gage is an amazing teacher!

[@jackfahey4610]

I have great knife skills, and I want to say this a fantastic video. Great instruction

[@dangracia4611]

When cutting the skin off the fillet on a salmon or other fish after the initial cuts to make a handle out of the tail end of the fillet, I've found that once you start the cut under the skin, instead of moving the knife back and forth while cutting, it's easier to "shake the tail" back and forth while keeping steady pressure on the knife to separate the skin. I don't always get as clean of a skin as you demonstrated here, but at the price of sashimi grade fish, I'm pretty happy with the results I get. As far as thin slices of salmon goes, use it for sushi of course! Those are a little short for sashimi or Nigiri Sushi but slice those in half again lengthwise and use them for Salmon Maki (sushi roll). The Yanagiba knife is specifically made for slicing fish and, with an 8½ to 10" or 11" blade, makes it easy to do with one long pulling slice. I have 8½, 9", and 10" Yanagiba's with my 10" one being a very high quality knife from Sakai, Japan. I really enjoyed your video and learned a lot. Thanks!

[@HowardRoarkBR]

Thank you for the free masterclass, great video

[@rondetorres3842]

Great video...I'm sold! I got a way form using a full size chefs knife for everyday cooking. I currently use a 5" santoku and I think it's time to move up to a 7" for its versatility. I still use a 8" chefs knife to carve up a brisket but that also seems to be a little short. Along with my filet knife the Santoku and my 4.5" utility is all I every use. Can't wait to pick up a 7"! Thanks for posting!

[@quanstanford5697]

Nice video. I too rest my finger on the spine of the knife when I slice food on the teppanyaki griddle although we hibachi chefs mostly use the petty-utility or honesuki. Finger there sure helps apply more pressure on the tip of the knife, which is the finish point of the slice. On the wooden board, I found it more control to rest the wrist of my “clawed hand “ on the board when cutting round things like onions or carrots. My Japanese master chef back in the day always walked around the kitchen yelling “ slice along your finger but don’t lift your knife too high off your claw or you will slice down on your finger’s knuckle”. I sliced a little piece of skin of my guiding finger just the day before.😢

[@labla8940]

Jessie Pinkman and Colin Ferrell bastard love child, a really nice beginner video I am not a beginner but I enjoyed it. My Japanese knife knowledge is not strong so I did learn a few things

[@ivicasnjezni1082]

I knew it that I wasn't the only one seeing this haha

[@lafther210]

Great video. I recently got one of those babies and I’ve been enjoying cutting herbs

[@callsignbm3456]

what is the blade please

[@lafther210]

@@callsignbm3456 Santoku

[@mrbeckham666]

don't feed children only herbs, they are people too, not deer :)

[@nikolakostich5815]

@7:22 In order not to lose those dices, make a horizontal cut before a vertical one, I prefer two horizontal =)

[@tahoemike5828]

It would be interesting to hear a comparison of a Santoku shape to the traditional French Chef's knife shape. I have moved on to the Santoku shape (let's be honest, it's Rachel Ray's fault), and I like it better than the chef's knife; but I'd be hard pressed to articulate why. Do you know of any circumstance, or particular task where one is truly the better tool, or is it just a matter of feel and personal taste?

[@JohnSmith-oe5kx]

Most common profiles are French (relatively straight, good for slicing), German (more pronounced upward slope toward tip of blade, good for rocking) and Santoku. Gyutos are basically French profile, with sloping spine in the front. Santoku tends to be even straighter than French, because it is the spine that curves downward to meet the blade (as with a gyuto, but far more pronounced, although upward sloping “rocking santokus” are becoming more common). So classic santoku behaves similarly to French profile, except for fatter front end and generally shorter length. Toward the front, this makes the santoku “safer” (or more forgiving) against the guide hand at the expense of nimbleness of the blade; you can get away with finer work with a French profile that would force you to switch from Santoku to a narrower blade. However, using French knife this way requires more care because of the length. I have no issue using French profile but I got my mother a santoku because it is safer and long enough for her needs. Note that I also use my wife’s santoku, it is great for many jobs.

[@mmadchef808]

A gyuto has the advantage of usually an extra inch with a pointed tip that is more all purpose. Cutting meat (primal cuts) with a santoku would not be fun. That said I can see a Santoku being much easier to use for the average home cook.

[@zachkurdi3178]

why is jessy teaching me knife skills, breaking bad isn't treating you well my man. Love the video, I just got a new knife as a gift and this helped me a lot

[@BreezySoundzzz]

One of the best explained videos! Great video

[@QldChickenPuncher]

Your videos please me! Your beanie doesn't fool me. 10 points out of 5 possible are awarded. Canadians are nice, more points.

[@edsmalen]

thanks for making this video, it has explained a lot about basic but very useful info to know. The only thing is that the music I found slightly to loud and therefore distracting to follow the videos

[@bananenklops9738]

glad I ordered a Santoku yesterday :D

[@natureboy6941]

very informative video ,I learned alot , thanks mate !!!

[@lizcedillo4602]

He's so cute and I like the music in the back ground. I am listening. ❤😏🔪🧅😅

[@mattbrown9631]

I'm new to high-end/hand crafted Japanese knives, but I believe the knife you start the video off with is a Yu Kurosaki? I think he is the only one that does that badass strike/scratch mark styling. Also, I believe the set just slightly to the left your right arm (left in the video) with the wenge handle is Ryusen Bonten Unryu correct? Ryusen is currently the set I started getting for my wife (3 knives total so far)

[@SharpKnifeShop]

Hey Matt! You are absolutely correct, it's a Yu Kurosaki Fujin VG-10, Fujin being the god of wind which inspired the badass finish! Correct on the second point as well, the bonten series is a customer favourite at SHARP, how are you liking them so far?

[@mattbrown9631]

@@SharpKnifeShop best knives me or my wife have ever put in our hands. Once I complete her Ryusen set, I was going to consider a couple Yu Kurosaki's next because that strike marking is just so badass, we have to have at least one lol

[@3spressoShot]

@@mattbrown9631 I’ve been eyeing the kurosaki senko in sg2 absolute stunner.

[@number8pencil]

I'm glad to see Jesse gave up cooking that blue stuff and turned to knives:)

[@jeronimomacias481]

Very nicely done sir.

[@SharpKnifeShop]

Thank you so much!

[@MuddyShoesBB]

Yo Jessie! Nice vid!!

[@labla8940]

I use a silicone baking sheet under the board it seem to work great and easy Multi Tasker

[@healhands5760]

wow i learned a lot thanks to you. my question what direction will you apply when using a honing steel to a santoku knife? is it diagonal or vertical?

[@Chesuire]

This studio set up makes me jealous somehow. Too many forms I want to try

[@johnhughes3963]

Excellent knowledge..thank you.. Does it Carve also?

[@Junkersj88]

Hey man where did you get that exact Santoku knife?

[@fightingusik4265]

I dig the new setup and how have I missed the merch links in the comments???! One purple T-Shirt ordered.

[@SharpKnifeShop]

Thank you so much! The first merch purchase! Let us know how it looks, we're going to order some ourselves in the near future.

[@fightingusik4265]

@@SharpKnifeShop Oh sweet, I'm the first. I'll let ya know when it gets here.

[@MK-zi7ym]

Awesome! Thank you!

[@carlosalbertoandradesilva9442]

thank you, congratulations. very skillful display; a health feeding means good life!

[@billkeegan3566]

Well spoken easy to learn from . Thanks

[@angelaho5389]

Very interesting, thank you ❤😊

[@MedEvil1c]

Triggered at 11:44 😅 when both cuts of onion and 13:18 garlic get mixed

[@dangracia4611]

Made me chuckle when you said you preferred to push down and away instead of starting with the heel of the knife and pulling back. That's the difference in cutting style between Western and Japanese cutting techniques. The Japanese knives are designed to use a pulling technique for "more accurate slicing", but having grown up with normal Western "push to slice" technique I often find my self pushing it instead of drawing it towards me. Also another quick question. Most Japanese knives have a single bevel edge not a double bevel edge like Western knives. It looks like your Santoku knife has a double beveled edge as does mine. I find the single bevel knives make my blade want to cut away from the slice I'm trying to make. Any tips on that. I concentrate on the pinch technique and smooth pulling strokes and turn at an angle so I can move my knife straight back in a straight plane without my elbow bumping against my body. Easier to control with soft or delicate materials than harder ones. Any recommendations to make that easier? I specifically have a very nice 10" blade Yanagiba from Japan that I use for sushi. I also have an Ususba (like a cleaver but more delicate primarily for cutting vegetables) and I often have a hard time making long straight cuts on cucumbers with it. Any tips?

[@stephenarbon2227]

While my [Gyutos] knives are beveled both sides, they are different angles and the backside of the blade appears flatter, hence they sell left and right handed knives.

[@dangracia4611]

@@stephenarbon2227 good to know. What's the advantage of using different bevels on each side of the blade?

[@stephenarbon2227]

@@dangracia4611 You would need others to explain way, Just know that it varies on some makers' spec, on some medium to larger blades, different types of blades & between Japanese & European. But having a near straight edge on one side, can give a narrower cut. [Do something similar with cutting parts out card in model making; using a single sided blade for an accurate square edge].

[@willscowing8772]

Would it be worth getting one of these on Amazon for someone new to cooking who wants to start cooking more? Should I be looking at getting a whetstone as well for sharpening?

[@a_le_meur]

great video, what is the model of your santoku ?

[@GreySectoid]

Learned a lot, thanks.

[@fargoththemoonsugarmaniac]

From which brand / smith are those 2 Knives in the top right corner? Their geometry appeals to me! The big gyuto and Chai Dao / Bunka style knife?

[@comodice905]

Boo nailed it total pro

[@MichaelE.Douroux]

Is there a link to your cutting board, what are its dimensions? Thanks!

[@365SEVA]

Larch Wood Canada

[@Mattytube18]

I’m new to Japanese knives. How does it compare to a kiritsuke for all around use?

[@HellGatefr2]

Kiritsuke isn't very interesting, just get a Gyuto if you want a Kiritsuke

[@flipfly2004]

Trank you very much on showing how to use a santoku. I would definitely buy one in the near future. On another note, what are those pair of big knives/wakizashi behind to your left?

[@MrYarabandi]

Excellent video, I don't think at any culinary school knifing class would be much different. Thank you so much. What do you think about Ikea's santoku knife? It is also labeled as "vegetable knife" do you think it is good?

[@praetorian2450]

5:38 you remove the best part of the onion?

[@SharpKnifeShop]

I didn't know there was a best part of an onion

[@praetorian2450]

@@SharpKnifeShop True, best is subjective. I've never seen anyone do it before :D

[@rcollinge325]

A great demo and lesson on using a sharp knife. But the music was very distracting.

[@anthonygardner400]

How do you keep your board from smelling like onion (or garlic, or whatever)?

[@Pzlovewin88]

Where did you get your cutting board good sir, Gage?

[@tufanrakshit7624]

whats the wall mount magnet of knifes you are using please ? Any link or Name please ?

[@richardrevett8242]

Hello What is the blade length of the knife you are using in the video please

[@johnwhite8985]

hello, just found your chanel! Thanks for the advices! Is this a good knife to start with? Kanetsune KC-950 DSR-1K6 Stainless Hammered Japanese Chef's Gyuto Knife 180mm Im impressed by the japanese thing and now i decided to get a japanese kitchen knife. Thanks

[@SharpKnifeShop]

If I'm being honest at that price point I'd rather have a victorinox, or spend a few more bucks for something a little nicer!

[@gaboaaa23]

@@SharpKnifeShop realy? Hm......can you make some advice? I mean specific models? 100 would be my absolut limit. Im a hard core japanes fan. So japanese would be preferable.

[@ZeuSiNTHeaiR]

Gyuto or santoku and why? I cant decide which to buy!

[@aleveraj]

1:14 Really?? Is that how you wipe your knives?? Sharp edge towards your rag and most importantly, YOUR HAND?? I don't think so...

[@AMACHiiBiong]

Master Shakku Arai’s knives would been epic as well.

[@berjusa53]

Green parts of onion is actually healthy so you may consider using it

[@petesorensenguitar]

Hey bro what chopping board are you using here?

[@xdivineHART]

wait, what's wrong with the "gross" yellow parts of the onion??? isn't that just like fresh layers???

[@andersstengaardjensen2208]

Is it better to chop garlic than to just press is? What changes?

[@uw4ntsum342]

Pressing i.e crushing creates a chemical reaction in garlic producing allicin which is undesirable for some dishes. However, many cooks actually crush garlic with the side of the blade and then just chop, which gives similar results. I think generally professional chefs want to avoid the press as it is difficult to wash and is one more utensil to clean. Biggest difference would be from a fine chop without crush and a press.

[@MrUnreal9111]

Would you be able to get your hands on Suehiro Gokumyo GS series stone and review at least the rough one and #1000 one? There is literally 0 videos about those style of stones in existence even though you can buy them.

[@SharpKnifeShop]

Yes for sure we can! It will take about a month or so but keep your eyes peeled around mid April and I'll try to have a review up by then.

[@MrUnreal9111]

@@SharpKnifeShop Thank You! I wasn't able to see them up on your website so I guess they will be up for sale by then? Thank You.

[@MrUnreal9111]

@@SharpKnifeShop Personally I would just love to see how it sounds to use lol...but I will wait for the review

[@trippymage8675]

Dude is that Ryusen Santoku 165mm Brahma Ryu with Rosewood handle ? I also have it and it is so much fun to use it.

[@douglasborgaro6801]

Would you say you’re partial to Japanese style knives?

[@moltebech5805]

Does anyone know the brand of the four western looking knifes in the back?

[@malcolmscrivener8750]

Nice bayzil !

[@jamiechau7727]

Is there a playlist for the background music haha

[@Eddie47707]

Cool video, great explanation. Thank you. I can get rid of a feeling that this is a new knife for a host and he is a bit afraid of it 😃

[@JohnSmith-oe5kx]

I think it is more that it is very sharp, as he explained.

[@Whiskey.Tango.Actual]

Will you do one of these with a Chinese knife?

[@DanDresMA]

Good music man, really enjoyed that

[@LivE-cs6cd]

Informative, funny, good video. I’m researching Japanese knives to make an informed decision when I buy my first. I just subscribed to this channel. I like the tips & tricks. I like how this guy explains things. It’s nice to assume not everyone watching are collectors or experts. You Tube needs more content for novices researching stuff to get information for informed decisions. The only thing I’d like this channel to be aware of is the sound. When I play back on my phone I had to set the volume low. The background music is distracting. The play back tone hurts my ears. Maybe try a sound dampener on the microphone and definitely some sound absorption around the filming studio/room. I hang in there with this video because it is in general great content. Very informative. Love this guy’s personality. Fun, funny, intelligent and interesting. Nice job explaining but staying focused. Host doesn’t get distracted, good cadence, good video.

[@patrickklingelhofer2124]

Which Knive is this? Someone could send me a link?

[@KILLERPOTATO18]

How big is this type of santoku knife ?

[@user-cp9mi5st4f]

Usually 16 or 17cm.

[@rutgers16]

What brand cutting board?

[@djlefleur123]

It's a jack of all trades, but a master of none.

[@JoEpunkt]

„And in the end, for the sauce, just wring out your Microfibre Towel… and maybe the ones from the last Job too to get the extra spice that kicks it Bro“

[@TheMariocrocop]

🔥🔥🔥

[@wilhelmtaylor9863]

Look up "Dicing an Onion by Chef Jean Pierre" on YT an you will see his explanation of why the horizontal cut is not necessary. I found that after years of using that cut, it's not necessary and it's a bit dangerous also. Good video otherwise. Thanks.

[@robcv420]

Thank you for giving us free tutorials! ☺️🤍

[@aleksandardamyanov5369]

Kurosaki knives are very good i have gyuto