The Santoku is related to the Chef’s knife and the Gyuto.
The word Santoku means ”three virtues” which indicates that is can be used to cut meat, vegetables or fish.
The Japanese created the Santoku based on the western Chef’s knife, they changed the knife profile to be straighter to accommodate the Japanese cutting style of chopping rather than rocking,
as you would with the curved edge of the Chef’s knife.
The santoku”s are also fairly short with a length of around 7 to 6 inches.
In Japan, they are used in the home kitchen and rarely seen in the professional kitchen.
Knives used in the video:
Global Santoku G-46: https://amzn.to/2TXxQru
Global Santoku Classic with hollows: https://amzn.to/2U0g4nq
Kai Shun Classic Santoku: https://amzn.to/2S58VSV
Griphinity Santoku Pegasus: https://amzn.to/37e8Ctl
Blacksmith Yu Kurosaki: Shizuku 210mm – SG-2
Blacksmith Makoto Kurosaki: Black Forged 240mm – Shirogami White #2
Mcusta Zanmai Nakiri – VG10
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0:00 – Introduction
0:23 – What is a Santoku?
0:59 – Is the Santoku something for you?
2:25 – Handle Choices
3:28 – Gripping style for a Santoku
4:09 – Core Material: http://www.chefpanko.com/choosing-your-knife/
4:23 – Importance of the correct balance point
6:15 – Santoku Profile, Hybrid & Traditional Santoku Profile
6:45 – Spine Distal Taper
7:33 – Summary
8:00 – Aesthetic & Functions