Santoku vs Chef’s Knife vs Japanese Nakiri Knife | Best Knives from a Chef’s Perspective
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Santoku vs Chef’s Knife vs Japanese Nakiri Knife | Best Knives from a Chef’s Perspective


and in this episode I go over the
difference between a nakiri knife the santoku and a chef’s knife and welcome
back to moore approved if you’re joining us for the first time my name is James and
I do stuff and today I’m going to be showing you the difference between a
Japanese nakiri knife a santooku santoku santokku a santoku and in your
everyday chef’s knife so let’s go over the basic differences between these
knives they’re all pretty much the same they all have the same use and they’re
all supposed to be held the same way I’m going to tell you what I like about them
and what I don’t like about them and then I’m also going to tell you which
knife I like the best out of all the ones that you see before you so let’s
take a quick look at the nakiri knife itself we’ll go ahead and set these out
of the way the nakiri knife itself if you notice it has a cut off end so if
you were to compare this to say that knife right there it looks like they
just chopped the front of the blade right on off the thing I like about this
knife is the handle is ergonomically designed to support good knife cutting
habits so if you take a closer look there if you see it sort of tapers in
and comes right into this area and I’m going to show you on this knife a
demonstration of properly hold a chef’s knife with two fingers take your knife
and grab it just like that so hold it just like that
and when you wrap your hand around the blade your thumb is going to move as
well as this finger and it should look something along those lines now this is
the proper way that you hold the knife that we set the way that I was taught
and this is the way that I’ve been cutting for quite some time now and it
gives you a lot of control and takes a lot of play out of what you’re cutting
so let’s go ahead and demonstrate on let’s say a potato for instance potatoes are
cheap and easy it’s a good way to practice your skills if you’re just
getting into this and you’re not super comfortable with cutting things
especially holding the knife a new way you’re going to want to give yourself a
flat side so you just go ahead chop off a little piece make it flat so it’s not
flopping all over the place you’re going to want to have your hands like this
remember that movie with that the new kid the new guy is like Tiger Claw or
Tiger Paw or whatever it was imagine that and your knife is going to go up
and down against your knuckles and that’s going to keep you from losing
finger tips just make sure you’re moving your thumb back as you’re going across
your product I’m not doing an in-depth of really how to
cut but I just want to make sure that you’re not going to cut something off
now a nikiri knife is meant to be like a chopping action up and down but
ideally you want to have a slightly forward motion as you’re chopping so and
you just want to go ahead and do it that way so that’s how you should use a
nakiri knife and as you can see worked out pretty good the knife does have a
really great handle I found that this is a really really hard steel so it’s like
Japanese VG steel core you know bonded to stainless steel on the outside and it
makes it really hard to hone this blade and bring it back to a super sharp edge
and I’ve found that the steel sort of brittle on the tip so if you’re really
going at it getting it too thin and it has a micro fracture in it you’ll lose a
little chip out of your blade and that just drives me crazy so a once in a blue
moon knife I will use this I do think it looks cool but it’s not an everyday use
because it’s way too hard to get back to sharp so the santooko santuki santooki
santoku I don’t know whatever this knife is when they first became like
super hot like I don’t know is like early 2000s I’m in like 2004 2005 2006
something like that they had some sort of Food Network program and everybody’s
like oh I just got the set of you know whatever knives I never jumped on that
bandwagon they are cool they look different than a
regular chef’s knife and compared to my culinary school chef’s knife which I do
not like this is a better knife and let me tell you why on this particular knife
I don’t have the clearance to hold this knife properly and make cuts so my
knuckles touch the board before the blade touches the board and that just
not conducive for cutting all the way through things so I don’t really use
this knife I had to use it culinary school I don’t use at all anymore and
this is not a cheap knife it has really great clearance the board the handle
does sort of help you and encourage you to hold the knife properly which is good
this was really cheap my wife had picked us up from all these I think it was like
9 bucks or 8 bucks or 10 bucks or something like that so I’m actually
pretty impressed with it it’s really easy to sharpen and maintain an
edge it feels somewhat comfortable in your hands I don’t really like that
style of grip I think it’s just a little bit off for me but overall it’s a very
solid knife and I do like it and with this knife this one operates pretty much
like the nakiri the ideal thing is like a short thrust forward you can do a
rocking motion and cut as well so all those knives have that in common
you could pretty much use them either way for the nakiri and the santoku knife
they want you to do more of a chopping motion or forward motion as you’re
cutting so we’ll just go ahead and flip this potato around and cut through it
now I have noticed with this knife because of the angle of the blade and
where I like to cut with it I don’t always go through so that’s another
thing I don’t really like about that style with it I don’t know if they’re
all like that it is a pretty decent one but it does work better if you’re doing
the rocking motion so the next knife we’re going to take a look at is a
regular chef’s knife there’s a lot of different styles of chef’s knife from
old-school to new-school the whole shebang there’s a whole bunch of
different manufacturers for these I like the knives that have a wider back on
them so it has more space from here down to the blade and it just makes me feel
more comfortable I have more control over it whereas with this one it’s
really short again my knuckles tend to make contact with the board as I’m
trying to cut things which slows me down and makes me second-guess what I’m doing
I’m always worried that I’m going to cut myself when I use something for this so
you have to make sure that you’re comfortable with the size of the blade
that you use this is a pretty expensive knife price for what you get I don’t
think this is the best knife the knife that I really like this I picked up from
Sam’s Club this was a two pack and I think it was a two pack for like 13
bucks you got an 8 inch chef’s knife and you got a 10 inch chef’s knife the 10
inch chef’s knife I actually chopped down a tree with and messed up the blade
but it was really cheap it was like a six dollar knife and I didn’t want the tree
to fall in my house so before I got too big yeah I used a chef’s knife for that
that is an improper way to use a chef’s knife for the record but they’re really
strong they’re really durable I like the way the handle fits my hand I really
like how its formed it keeps your fingers up on the blade where they’re
supposed to be you know just feels comfortable for me
and again it’s a really easy blade to maintain and sharpen and resharpen and
keep sharp with very little effort the best knives that you’re going to have
regardless of what brands you’re looking for you’re going to want it to be a high
carbon blade that is stain resistant those are going to be the best one
that’s what they use throughout the industry there aren’t too many kitchens
that are going out there spending five hundred dollars on this you know cut
through you know a tree stump knife even though I technically did cut through a
tree with one of these knives but this was like a six dollar a knife on its own
or a seven dollar knife on its own really cheap great value in restaurants
a lot of times they’ll use Dexter I’ll leave a link down below for all the
stuff you see here you’re not gonna be able to see the Aldi knife down
below but I will leave a link to the Caphalon knife because it is a pretty
cool looking knife just very hard to maintain and I will leave a link to the
knife that I got in culinary school and I’ll leave a knife to the Dexter knives
which are pretty much like this I really do like Dexter in every restaurant that
I’ve worked in they’ve used Dexter’s and I’ll give you a little demonstration of
how this and I should be used again you’re going to want to take give
yourself a flat surface to work with you’re going to want to rock this blade
from tip to handle as you’re going across so you’re pretty much going to
want to do that here’s going to repeat you can also do chopping motions with
these it’s not a problem it’s an ugly-looking potato but whatever this is
for demonstrative purposes we’ll just move this out of the way but again it’s
a really easy blade to sharpen it’s very very sharp and I like it all around this
one is dishwasher safe you’ll notice some like weird coloration on the blade
if water sits on it so it just looks like water spots and they are difficult
to remove but that will happen with any of these knives this knife is not
dishwasher safe it has gotten run through a little bit but these handles
will crack and break off so the handles for some of these things you really have
to look they may not be dishwasher safe this is NSF approved this is dishwasher
safe the whole shebang easy to sharpen very very cheap it comes in a two pack
so it has a smaller knife like this and it also has one that’s like that it’s a
pretty pretty intense knife and I really did
like that knife I’ll probably pick up another two pack here pretty soon but if
you don’t have a Sam’s Club that’s close to you I will leave a link for Dexter
knives down below in the description box to Amazon they’re pretty much the
equivalent they’re going to look very very similar to this they’re going to
have the same type of quality to it and they’re very easy to maintain they are
dishwasher safe they’re NSF approved the whole shebang and I do like the Dexter’s
in addition to this knife so I’ll leave you a link down below for that I’ll also
leave you a link for the Calphalon nakiri knife again this knife does
encourage proper knife holding technique but it’s really hard to maintain it’ll
hold that initial edge for quite a long time because it is very very hard steel
but it is going to be a lot more difficult to sharpen than the high
carbon stain resistant knives so again the cheapest knife here is my favorite
knife or the Dexter’s are pretty equivalent the Dexter’s are a little bit more
expensive but still a very quality knife I’ll leave all that information down
below so be very safe thank you for watching leave some comments down below
give me a thumbs up give me a thumbs down ring the little bell subscribe if
you’re not already a subscriber and signing off for moore approved – I’m James
until next time see you then

About Earl Carter

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19 thoughts on “Santoku vs Chef’s Knife vs Japanese Nakiri Knife | Best Knives from a Chef’s Perspective

  1. No knife should be put through the dishwasher. The heat will soften the metal over time, the banging around will cause metal fatigue or micro tears in the metal, and the chlorine or derivative can cause pitting.

    Santokus are a joke. Instead get a slicing knife for melon, hard squash, roasts, etc. Nakiri are ok, but very limited uses that a chef's or gyuto can't do as well. (I got one for chopping 4 gallons of diced tomato daily *makes more use of cutting board space). -It's also nice and light to use when sore.

  2. The reference is Jim Carry in Liar Liar doing “THE CLAW!” Second best of his to Eternal Sunshine of the Spotless Mind

  3. i use the nakiri and santoku alost evreyday at the end of each time i use them i strop them on a leather belt ive never had any problems

  4. Just maintain the vg 1 steel more often so it isn’t so hard after waiting a long time I love shun they are using VG max amazing but I also have German knives witch I love

  5. I’ll bet somewhere on YouTube there is a video of him cutting down the tree with his chef’s knife (taken and downloaded by his neighbors of course!). Good video.

  6. And, as expected, plenty of dislikes, because – let's be real here! – he doesn't sing praise hymns to Japanese knives and doesn't call all other knives in the world "garbage" like it was only 10 years ago when Samurai swords were all the rage.

  7. I have a Wusthof Santoku (7 1/2 inch) and a Wusthof Chef knife (9 inch). After buying the Santoku, the Chef knife has sat idle for several years. Santoku knives are fantastic. Very lightweight, easy to sharpen and feel great in the hand.

  8. ask any chef and most will agree: what's the best knife? a SHARP one. as long as they're sharp, i can use any of them and accomplish the same results. next to a sharp edge, size and weight are the other considerations.

  9. On my personal opinion I don't like the santoku the nakiri feel little better but I prefer the classic German chef knife and I think the best knife it's an individual decision just keep it sharp .

  10. I used a Henkel Chefs knofe until I got a Shun Santoku. Have rarely touched the chef's knife since. Mostly to cut larger pieces of beef. I use a nakiri for vegetables all the time. I love the round Asian handles.

  11. Have you got a strop or ceramic honing rod?
    It might be what you want for maintaining a very hard steel like the nakiri because once the knife is over 59-61 a metal honing rod stops working well as it does with a regular European knife.

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