Nakiri vs. Santoku Knives: Key Differences & How to Choose
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- Опубліковано 4 вер 2023
- 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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Another great video. Thank you!
We own a Shun 7” Santoku and a Global 7” vegetable cleaver. These are our go to knives. Amazing.
Very detailed description of these knives. Thank you！
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.
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.
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.
I like you videos, have you done a review about the marble non stick pans ? I couldn't find it on your channel
Thank you. No not yet.
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 😊
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)
ua-cam.com/video/N46Bany7mus/v-deo.html
My wife is Japanese and cooks Japanese food. Her favorite kind of knife is a European style 8inch Chef's knife.
Brava! 😄
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?
Send me an email andrew@prudentreviews.com
I have 2 nikiri and 2 santoku. You can never have enough knives. 20 so far.
Tuck those fingers!!!
I realized that after filming the pepper :) thanks for the reminder