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How to choose a Santoku knife – How to pick a good Santoku knife

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:

Santoku knives:
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

Others:
Wusthof Ikon Classic Chef knife: https://amzn.to/35sOSCm
Zwilling Pro Chef Knife: https://amzn.to/2PskCC8
Keemake Bunka (Santoku Profile) knife: http://bit.ly/30ostUD

Blacksmith Yu Kurosaki: Shizuku 210mm – SG-2
Blacksmith Makoto Kurosaki: Black Forged 240mm – Shirogami White #2
Mcusta Zanmai Nakiri – VG10

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https://www.chefpanko.com/types-of-knives/

For more information about the steel-types and choosing your knife you can visit my website:

https://www.chefpanko.com/choosing-yo…

If you have any questions about Japanese knives made in China or about some of the brands feel free to ask it in the comment section below.

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TIMESTAMPS:
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

17 replies on “How to choose a Santoku knife – How to pick a good Santoku knife”

[CC] English Closed Caption has been added make sure to turn it on if you have trouble understanding my pronunciations.

TIMESTAMPS:0:00 – Video Intro
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 – Aestatic & Functions
Note: My explanations about the balance point were misunderstood by some, therefore I tried to explain it more in this video.
If you still did not understand it or had trouble with it I would appreciate the feedback so that I can explain it better in future videos.
Extra information: Santoku knives are usually also thinner than other knives like the Wusthof Classic/Ikon or Zwilling pro.
(Special thanks to Jing Lee for mentioning)
All the knives used in the video can be found in the description.

I always wondered why chefs and professional cooks always said they don't use santoku at work but never really said why…. it makes sense – they have a larger demand of orders and need to process them quickly, and some have more space to work on than a home kitchen so they can accommodate a longer blade which can deal with larger ingredients easily and quickly…

lol i can assure you are true japanese what an accent you have. No offence my accent is no better than yours lol

I picked up my favorite santoku at a thrift store. It's a double man Henckel that I bought…..for only $5.

Hello Chef. I have a question to the Kai Santoku you also introduced. What about the Handle? Is it an traditional handle or kind of hybrid? Its not a full tang, but it is durable as well? It has a steel end. Would you recommend it for everyday use? Or is there a better knive for the price to recommand for example the griphinity? Thx for an answer!

You fail to mention that Santoku knives are normally thinner than western knives in knife set by any manufacturer.

Great work! About the Kurouchi finish, it would be interesting to know how it reacts to onion's juice beside fruits.
Thanks for the very informative video!

My first sharp knife was a santoku, I believe that goes for most people.simply because at least a cheap santoku is thin compared to cheap chef knife bricks. That's why it's overrated often. I don't use mine a lot anymore but my wife likes it, poor shun vg10 getting harassed by her cutting watermelon with a 14cm santoku..oh well. Awesome video as always, if you want me to make a wish here you go: review large knifes, gyuto and chef knifes I am very interested in and I'll buy one but don't want to invest 350 bucks to a perfect one when my 30cm old wusthof does any work that has to be worked hard already…and my 27cm fake global does what a global does.

I fount my Shun classic santoku very curved. I can easily do forward chopping on my gyutos, but can hardly do it on a Shun classic santoku.

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