How to Properly Use 4 Essential Knives | Akis Petretzikis

Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Video editor: Mihalis Barbaris
Production: Akis Petretzikis Ltd.
Featured Partners: Mary-Rose Andrianopoulou, Theano Stravolaimou, Markos
Papakonstantinou, Eleni Kallianioti, Aggelos Sofoglou, Giannis Borompokas, Emmanouela
Paradeisanou, Tatiana Serefa, Martha Angelopoulou, George Athanassiadis, Valia
Athanasopoulou, Diana Alexaki


#akiskitchen #AkisTips #akispetretzikis

[lu]

ASSOLUTAMENTE SUPER AKIS 🇬🇷🇮🇹...💪💪💪❤️❤️❤️❤️❤️

[mikasiek]

great ideas & expressly shown as always....👍👨‍🍳👌🍀

[UstedTubo]

Akis, you have some of the best knife skills I've ever seen. I love these knife skills videos! Were you a ninja in a past life?

[jackiewinters]

My cheese always ends up in a crumbled mess when I cut it, now I know why! I'll have to start using the right knife! Thank you so much for sharing these very useful & helpful tips. 💜🔪

[kaziwatalaat]

I like chefs, knives and the all porpoises knife my daily use ❤

[angrypotato_fz]

Hmm, Santoku is just a shape, it doesn't necessarily have holes/dimples/scallops. I have a Japanese Santoku with flat blade. Western versions of Santoku knife often have the scallops and they are helpful as presented. Some chef knives also have these scallops, and also other kinds of Japanese shapes, for example Nakiri. Santoku is quite an universal blade, so could serve as a smaller chef knife - I find it a bit misleading to present is a separate type.