Cheap serrated knife I would recommend to replace with middle range serrated knife with better steel quality than possibly of sharpening. If knive is serrated on one side and flat on other side it is possible to sharpen on flat side, it is very easy to do. I have got one serrated Victorinox which I use mainly for bread.
Chinese Cleaver is for those who really can handle an unbalanced chunk of sharp steel. To hell with fine Japanese knives that feel like an extension of your arm when you barely can feel the weight. You just have to have the technique to force this steel plate to work for you. That's the Chinese way 😅
I did canoe trips with a camp a lot. We could often only bring petty knives, working in the kitchen there now, I think the reason is camp doesn't own kitchen knives. A company comes in every week or so to rotate them out.
@@ChilaAuroraVT you are most likely correct, I just came up with that acronym, I have little knowledge of Chinese brands, I use a Dexter USA Chinese Cleaver Knife. oh wait .
My knives are mostly older but having both a 11" Western chef knife and 7" Santoku, I barely ever reach for the chef knife. I just prefer the thinner profile and comfortable maneuverability offered by the smaller knife. The 11" only really comes out for watermelon, super hot peppers, and when making bruschetta.
Made fanesca - a traditional Ecuadorian soup with 12 grains (12 apostles), cabbage, ground peanuts, refrito (annato, onions, garlic), 2 types of local squash (pumpkin and sambo) with salt cod, empanadas, avocado, parsley, boiled egg and queso fresco. Secret ingredient is banana vinegar!
Just bought my first carbon steel (Aogami #2/ Blue Steel #2) Japanese knife, Kyohei Shindo Gyuto 210mm - it’s the best knife I’ve ever used in my life. I have big hands so Santoku doesn’t fit them very well, it feels too small for me. My personal advice is find what works best for you. There is no “better” knife shape, because they’re all invented for specific tasks. I agree that the Santoku (which literally means three virtues) is a high versatile knife, but I prefer bigger knives like Gyuto/Chef’s knife. Santoku’s range is from 160mm to 180mm at it’s longest, so it’s up to you guys. Have fun and stay sharp ;)
I have both, Santoku knife is small, and good for home cooking, small amount prep and small kitchen space. But I hope there is a larger santoku knife like kama usuba knife, at 240mm. I don’t know why no one make it.
A 240mm long flat edge line of a santoku would defeat its core competency. Also, at that length, its sheep-hoof tip will be no longer viable. Therefore, at 240mm it becomes a gyuto.
I was just explaining this today. Santoku is tall and flat hence push cutting. Better suited for vegetables. Gyuto is long and short hence pull cutting, only tip is in contact with the cutting board. Better for meat.
I prefer the gyuto. The santoku is specifically superior in slicing a mushroom with a chop motion like you demonstated. The gyuto can do it too, it's just a litte more tricky. i prefer the gyuto as more all purpose. It works better for stuff like cutting a celery stalk or carrot or leek in half, or something else long like that. And, as a "show knife" for carving something, it just looks more elegant because it's longer and you can reach out farther with it and a carving fork to plate stuff up table side, which i have done as a fine dining waiter before. In most other respects i'd say they're pretty close.
Both are the best as far as the edge of your knife is concerned, as they are both fairly soft! It mostly comes down to your preference in materials, I find wood much more enjoyable to cut on.
Just buy a zwilling pro. Youll get every bit of performance for a fraction of the price and it will stay that way because you don't have to oil your blade every time you use it or exclusively sharpen it on a stone. Japanese knives are highly over rated.
@@KnifewearKnives ^Thank you Chef for wearing the proper PPE . Do you like the Chinese chef knife? I like Japanese blades, I now use the CCK ... (Chinese chef knife) I really enjoy the large size blade .
I have a santoku, a pairing knife, a boning knife and a cheap serrated bread knife. That’s all I need.
Cheap serrated knife I would recommend to replace with middle range serrated knife with better steel quality than possibly of sharpening. If knive is serrated on one side and flat on other side it is possible to sharpen on flat side, it is very easy to do. I have got one serrated Victorinox which I use mainly for bread.
Funnily enough I just hit the purchase button on the same exact selection of knives just an hour ago
I just have a 5inch cuisinart santoku and a cheap plastic-handle bread knife. Treat them like kings and I am treated well because of it.
try a CCK, Chinese Chef Knife.
I have 2 chinese cleavers 1 for everything and 1 for bones. And that's all I need 🤔
I use smaller gyuto (18cm) for every day tasks and chinese cleaver (20cm) for prep.
CCK is what's up. chop chop chop
Chinese Cleaver is for those who really can handle an unbalanced chunk of sharp steel. To hell with fine Japanese knives that feel like an extension of your arm when you barely can feel the weight. You just have to have the technique to force this steel plate to work for you. That's the Chinese way 😅
Its not about size its about how you chop with it
Unless your using a petty knife 😢
Try a CCK, proper use you can do every knife Tech with one blade, Chinese Chef Knife (cck)
I thought CCK means Chan Chi Kee. It's a brand of chinese cleavers
I did canoe trips with a camp a lot. We could often only bring petty knives, working in the kitchen there now, I think the reason is camp doesn't own kitchen knives. A company comes in every week or so to rotate them out.
@@ChilaAuroraVT you are most likely correct, I just came up with that acronym, I have little knowledge of Chinese brands, I use a Dexter USA Chinese Cleaver Knife. oh wait .
Thank you for your insight!
Killer stache
Edit: also great video
Thank you!
I LOVE my santoku, it's really good, because the tip can be much more precise, and it's better for my style of cooking
My knives are mostly older but having both a 11" Western chef knife and 7" Santoku, I barely ever reach for the chef knife. I just prefer the thinner profile and comfortable maneuverability offered by the smaller knife.
The 11" only really comes out for watermelon, super hot peppers, and when making bruschetta.
Made fanesca - a traditional Ecuadorian soup with 12 grains (12 apostles), cabbage, ground peanuts, refrito (annato, onions, garlic), 2 types of local squash (pumpkin and sambo) with salt cod, empanadas, avocado, parsley, boiled egg and queso fresco. Secret ingredient is banana vinegar!
That sounds fantastic!
While you never offered an opinion on the knives, you did make me want to search out fanesca. This sounds pretty outstanding! 🇪🇨
Just bought my first carbon steel (Aogami #2/ Blue Steel #2) Japanese knife, Kyohei Shindo Gyuto 210mm - it’s the best knife I’ve ever used in my life. I have big hands so Santoku doesn’t fit them very well, it feels too small for me. My personal advice is find what works best for you. There is no “better” knife shape, because they’re all invented for specific tasks. I agree that the Santoku (which literally means three virtues) is a high versatile knife, but I prefer bigger knives like Gyuto/Chef’s knife. Santoku’s range is from 160mm to 180mm at it’s longest, so it’s up to you guys. Have fun and stay sharp ;)
Well said, glad you found your dream knife!
I have both, Santoku knife is small, and good for home cooking, small amount prep and small kitchen space. But I hope there is a larger santoku knife like kama usuba knife, at 240mm. I don’t know why no one make it.
Oh man, I would love that!
A 240mm long flat edge line of a santoku would defeat its core competency. Also, at that length, its sheep-hoof tip will be no longer viable. Therefore, at 240mm it becomes a gyuto.
I prefer Santoku.
I got anxiety when your left hand was moving around close to those blades 😅
I like using both at the same time too!
I bought a santoku last week and I love it
I have both I use my santoku everyday for veggies like squash celery and carrots
Santoku just doesn't cut it for me. I go for 8 inch Gyuto, Vegetable cleaver or Nakiri. These three feel completely different but they all work great.
😊
Real
Good use of my knives in Quito Ecuador today.
👏👏👏
Nice stash
Thanks!
I was just explaining this today. Santoku is tall and flat hence push cutting. Better suited for vegetables. Gyuto is long and short hence pull cutting, only tip is in contact with the cutting board. Better for meat.
Can we see these Japanese knives vs a Winco 8” Chefs knife? 🔪
I prefer the gyuto. The santoku is specifically superior in slicing a mushroom with a chop motion like you demonstated. The gyuto can do it too, it's just a litte more tricky. i prefer the gyuto as more all purpose. It works better for stuff like cutting a celery stalk or carrot or leek in half, or something else long like that. And, as a "show knife" for carving something, it just looks more elegant because it's longer and you can reach out farther with it and a carving fork to plate stuff up table side, which i have done as a fine dining waiter before. In most other respects i'd say they're pretty close.
Question: of using japanese knife,which chopping board is suitable for chopping? Plastic or wooden?
Both are the best as far as the edge of your knife is concerned, as they are both fairly soft! It mostly comes down to your preference in materials, I find wood much more enjoyable to cut on.
Can I have the links for those knifes please
Here you go!
knifewear.com/products/haruyuki-shiso-santoku-165mm
knifewear.com/products/masakage-shimo-gyuto-210mm
@@KnifewearKnives thank you so much
Thank you this was informative
I have both, I love them both.
I can’t afford these types of knives for my own kitchen. I love volunteering for prep work when at the dinner parties that others host.
You can't afford 75$?
@@hulkamania5071 they're not $75 haha
You can start with Tojiro DP.
which one do you use to shave your moustache?
I haven't shaved it in 10 years 😂
I prefer the black one behind you
As I’ve gotten older I just use a petty knife for everything. All my nice Japanese steel just sits there collecting dust at this point
I really love a well made nakiri.
The main difference is that Santoku have more clearance to the knuckles as it is wider blade. Guyoto is usually longer and narrower blade.
I can use both the problem with some people it's a skill issue i adapt very fast and very easy what ever i do
I use the santoku for most things.
What brand is the gyuto?
It's a Masakage Shimo!
knifewear.com/products/masakage-shimo-gyuto-240mm
Some people say 7inches is to big.. I like 5.5inches! Anyone else❤
anyone knows what santoku knife he’s holding?
This one!
knifewear.com/products/haruyuki-shiso-santoku-165mm?_pos=1&_psq=shiso+sant&_ss=e&_v=1.0
Its hard to guess which one is the best. Both knives are magic. in my opninion🤷♂️
Bet it can’t stand up to the mighty Ginsu knife, as seen on tv. Kitty says meow.
First comment
Gyuto is my choice.
good choice!
what knife is the santoku
The smaller one!
@@KnifewearKnivesi meant the name of the santoku haha
Prefer both, the more the merrier.
Kogetsu is the most i always use
Meat vegt and fruits
Just buy a zwilling pro. Youll get every bit of performance for a fraction of the price and it will stay that way because you don't have to oil your blade every time you use it or exclusively sharpen it on a stone. Japanese knives are highly over rated.
Bunka!
I can do nearly everything with a Santoku
I am on Team Bunka
I prefer santoku
So when you are cooking , do you wear a hair net and a bread / stash net. Hair food is nasty food. So wrap it up. Use a Chinese Chef Knife.
I did when I worked in restaurants!
@@KnifewearKnives ^Thank you Chef for wearing the proper PPE . Do you like the Chinese chef knife? I like Japanese blades, I now use the CCK ... (Chinese chef knife) I really enjoy the large size blade .
Kiritsuke!
Kirisuki 😏
Second one bigger is better
It's a knife