What is a Santoku? - Master your Japanese knife!!

In today's video I, Gage, explain what a santoku is, and what it is used for. I also share with your some tips and tricks that I've picked up after the past decade working in some of the best kitchens in the world and help you master using the Santoku. The santoku is a great option for any home cook looking to pick up their first nice Japanese knife or for the professional who needs something a little more compact and nimble than the typical 8" chefs knife.

[etherdog]

Gage and Jake, the most important parts of this video are not about the knife so much, but the techniques of the grip on what you are cutting (primary) and the grip on the knife. A santoku is a generalist knife that can do 85% of operations with 85% proficiency and is probably the best value for money in your arsenal. The other point is keeping your knives SHARP, at a 15 degree bevel, and that is the thing most people do not understand.

[stewieatb]

Never thought I would spend 8 minutes totally enraptured by Jesse Pinkman chopping an onion but here we are. Thanks Gage!

[davescheer]

This is one really “sharp” video, you could almost say it was “cutting edge” , very well done and instructional, gets right to the “point” 👈🏻 and something you could really get a “ handle “ on ! 😊👍🏼

[dangracia]

When cutting the skin off the fillet on a salmon or other fish after the initial cuts to make a handle out of the tail end of the fillet, I've found that once you start the cut under the skin, instead of moving the knife back and forth while cutting, it's easier to "shake the tail" back and forth while keeping steady pressure on the knife to separate the skin. I don't always get as clean of a skin as you demonstrated here, but at the price of sashimi grade fish, I'm pretty happy with the results I get. As far as thin slices of salmon goes, use it for sushi of course! Those are a little short for sashimi or Nigiri Sushi but slice those in half again lengthwise and use them for Salmon Maki (sushi roll). The Yanagiba knife is specifically made for slicing fish and, with an 8½ to 10" or 11" blade, makes it easy to do with one long pulling slice. I have 8½, 9", and 10" Yanagiba's with my 10" one being a very high quality knife from Sakai, Japan. I really enjoyed your video and learned a lot. Thanks!

[labla]

Jessie Pinkman and Colin Ferrell bastard love child, a really nice beginner video I am not a beginner but I enjoyed it. My Japanese knife knowledge is not strong so I did learn a few things

[lizcedillo]

He's so cute and I like the music in the back ground. I am listening. ❤😏🔪🧅😅

[numberpencil]

I'm glad to see Jesse gave up cooking that blue stuff and turned to knives:)

[lafther]

Great video. I recently got one of those babies and I’ve been enjoying cutting herbs

[billkeegan]

Well spoken easy to learn from . Thanks

[adrianyau]

Everything described on this video is accurate and very useful.

20 years of working in a kitchen experience he expertly explains in 15 mins

Well done

[MusicalMali]

BEST FREAKING VIDEO ON HOW TO USE A COOKING KNIFE!!! I've even taken a "Knife Skills 101" class and it wasn't as clear as this video. Sheesh...what a waste of money, lol. THANK YOU for these wonderful videos - you are an excellent teacher. I'm a fan and subscribed.

[nikolakostich]

@7:22 In order not to lose those dices, make a horizontal cut before a vertical one, I prefer two horizontal =)

[edro]

Great knife skills and sharing the various techniques is very helpful to the booking public who have not attended cooking/chefs classes. Great video and always relaxing to watch and learn!

[dangracia]

Great video! Notice when he puts the knife down at 9:13, it is across the top of the cutting board with the cutting edge facing away from him. I learned that from my sushi instructor and it's not only safer to use it that way, you also always know where it is, so it's more efficient to keep it there when not cutting with it.

[alejandrorivera]

I find most impressive your ability to communicate your experience and knowledge effectively. You’ve got a gift and it’s a great thing your doing with this channel

[ferdiek]

I’ve been cooking for years, and chopping for years. I know everything. And I still pick up some new things I did not know. Gage got impressive chopping skills and teaching skills. This video was no boring. Entertaining, exciting. Long one, but pure joy to watch.

[paweel]

I love Santoku. Since few days i am happy owner of Kawamura’s Santoku Shirogami#1

[aleveraj]

1:14 Really?? Is that how you wipe your knives?? Sharp edge towards your rag and most importantly, YOUR HAND??
I don't think so...

[ch]

I came here to see if I should buy a Santoku knife or not and I ended up learning how to properly use a knife as well. Thanks!

[willscowing]

Would it be worth getting one of these on Amazon for someone new to cooking who wants to start cooking more? Should I be looking at getting a whetstone as well for sharpening?