Pampered Chef - How To Use A Santoku Knife

[relussier]

Cookie dough? Cookie dough? You display the use of a santoku with cookie dough? I suppose it's all that dull knife could cut. Poor tomato.

[guiltybystander77]

Watching him saw away at that tomato. That is one DULL knife.

[bluefoxicy]

@guiltybystander77 No kidding. I own a $150 Shun Premier Santoku--I wanted VG-10 steel, something absolutely rust proof and hard as carbon steel, and I paid for it--and that damn thing you can't tell if it's cutting. It passes straight through a green pepper like air. A properly honed Victorinox for $40 should do basically the same thing, if it has a 15 degree bevel (mine is double bevel 16 degree).  I'm getting a Nakiri, though I kind of want an Usuba (chisel grind).

[mosiack91]

what a shame. caught out in a demo

[cool555breeze]

That poor knife needs to see a stone badly....

[sanandreasdanieltosh]

you can rock with a santoku otherwise good video.

ps you can get a santoku at walmart for around $2 it's sharper than the one inthis video:)

[sanandreasdanieltosh]

you can rock with a santoku othewize good video.

[mrbeans120317]

Hahaha very dull

[ethosflux]

haha wow that's dull

[chefgiovanni]

For real quality knives, visit ChefDepot . c o m

[predvcecerom]

he just sqeezed that tomato XD

[VonMilash]

i know next to nothing about knives and shit, but even i know how many mistakes were inn that vid.

[Beaglone]

That knife is a blunt as a butter knife! LOL

[Borbuster]

Lol, the way he did that you'd be much better off with a serrated knife.

[Monst780]

nice demo of a dull knife...

[CascaydAzgard]

The knife is blunt, a sharp knife would not even bend the tomato skin, it would slice straight through like a razer.

[lorenzschuerch]

haha, that's ridiculous. Look how many back and forth motions he has to make to go through the tomato. One stroke is all a really sharp knife needs to slice anything. That knife looks horrible. I'd much sooner have a Shun or a Wusthof than that crappy piece of stamped (not forged) inferior steel.

[phychmasher]

@lorenzschuerch I agree, that knife is ridiculously dull.  You should know that Shun knives are not drop forged like a Wusthof, however. Also, there are some really nice stamped blades like the Globals. The old stamping process produced bad knives. Newer technology produces quality stamped blades. Forged v. Stamped is no longer the only indicator you can look at when shopping for a knife.

[hard8144]

idiot

[kunstsein]

a very robust tomato...

[majorpainful]

hey chef de la asshole! sharpen the knife before you want to do your gay demonstration. stupid asshole.

[paperchasin23]

@majorpainful hahaha. Fuck this pussy.

[tombillibilli]

looks blunt.....

[TheSwdishAtheist]

holy fuck that knife was vorthless-.-

[HarshawJ]

Do yourself a favor, drop the cash (about $100) on a Mayabi 5000S 5"/7" Santoku. A real knife that will truly last a lifetime (Best Bet).

If you have the cash (about $350) and want to buy a knife that you will pass down to your children look for the Mayabi 7000MCD 7" Santoku, an absolutely gorgeous knife.

Want a real work horse Santoku, look at "CHEFS SHARP... Forged 7" Santoku" for about $19. This will last for years and what you will find in a lot of restaurants.

Yeah, I cook.

[hanghoodiescum]

my razor is sharper than that

[HarshawJ]

@hanghoodiescum I got a $.99 plastic knife for cabbage that is sharper than the one in the vid.

If anyone out there buys these, I got a better deal on a set a Ginsu knives, still new in box...LOL

[MilesB1975]

I can tell they are top chefs by the way they are using pre-packaged dough to make biscuits.

[HarshawJ]

The very fact that you had to "saw" to break the tomato skin makes that knife either very dull or the user very weak. Sawing is the way people cut themselves. Sharpen your knives before you demonstrate or people can get hurt.

[klined]

@HarshawJ

it's not uncommon to use bread knives on tomatoes so you don't crush the fruit.

[HarshawJ]

@klined Sure, you can use a bread knife to cut a tomato if you want a scalloped mess. But even then the reason you use a bread knife is to get past the skin and you should still make one one pass with the knife to complete your cut. Believe it or not but the sharper the knives the safer they are. And if you have a sharp knife, Santoku or Chefs, you will not need to saw. Personally I have a 10in Henckels Chefs knife, and have never sawed a tomato or been cut. Get sharpen by a pro once a year.

[klined]

@HarshawJ

My main knife is a calphalon katana Santoku, vg10 steel. Much sharper than a Henckles anything.

[RebelWrestler45]

@klined Calphalon does not use VG-10 in any of their knives, they use VG-1, which is a cheaper takefu steel, with poorer edge retention, wear resistance, and sharpness potential.

[Bcroft39]

I have the entire Pampered Chef Knife set and couldn't be more pleased. The knives come sharp as a razor and with a little honing from time to time you can keep them that way. They also have a lifetime warranty. They're made from the finest German steel. The steel in them is actually used in making paper cutting blades, and paper will dull a knife faster than wood.

[HarshawJ]

@Bcroft39 Who paid you? You can use a steel on a blade (and should before using each time), but honing is a sharpening process and unless you truly know how to sharpen a blade, you will not be honing. BTW, cutting paper will not even bother a knife (apparently unless it is a Pampered Chef knife) unless you are cutting on glass...LOL

[Bcroft39]

@HarshawJ Pal I've been sharpening knives for over 30 years now. The way I test my knives is if they will shave me, then they're sharp enough. Now if you don't think cutting paper can dull a blade, then apparently it's you that doesn't know much about knives. No one has paid me. I have the set and couldn't be more pleased with them. 

[EpicSnak3]

@Bcroft39 cutco is way sharper than the pampered chef knife and cutco has a forever guranteed

[weerd2normal]

I got a santoku knife for 5 dollars a while ago, and it is perfect for most of my kitchen needs

[baseballjamer]

Lol GO CUTCO. its funny the CEO of pampered chef owns cutco. in the fall cataloge you call look over her shoulder and see her cutco set. also chef tony owns cutco as well. I know the rep that sold to him. funny.

[bgib21]

thats awesome! do you have a way of posting a picture of that?

[JoeHell67]

Hi,

in germany we say, that knife is so dull, you can sit on the edge and ride to Rome on it!

And a regular Chef knife is thinner than a Santoku....

[aussiepride424]

@JoeHell67 you sir are an idiot

[JoeHell67]

@aussiepride424

so we have something in common?

[klined]

@JoeHell67

No, santokus are generally much thinner knives than chef's knives. WESTERN made ones might be thick, but Japanese made santokus are very thin compared to French Chef's knives.

Also, those scallops are a western addition to the design. Japanese knives do not have the scallops.

[alexnuva2000]

@JoeHell67 OIhhh dude, its depend on which you talk, i got the Santoku miyabi from Zwilling henckels, its thinner than a regular chef knife,

[RebelWrestler45]

@JoeHell67 It all depends on the make and model. Traditionally, the Japanese use superior, harder steel than German cutlery, allowing them to use thinner stock for their blades. The top German production companies, e.g. Wusthof, Henckels etc. use 400 series steel (usually 420), with poorer edge retention, wear resistance, and sharpness potential than popular Japanese companies using Takefu VG-10.

[JoeHell67]

@RebelWrestler45

like you said, it all depends on the make and model....

You can buy a good Wusthof for 100 $ or other german knives for up to over 1000 $

Thick, thin... Santoku, european chef knife.... 8", 9" , 10" or whatever, it's up to your personal preferences...

btw. that doesn't change the fact that that knife in this video was duller than dull...

[yuruku]

@JoeHell67 maybe a shitty santoku

[XMetalChefX]

i have thin santokus. They are japanese made tho. FAR superior to german IMO.

[JoeHell67]

@XMetalChefX

depends on the knife and personal preferences...

I like to use a european chef knife...

[SuperPartyboy08]

this knife is all, but not sharp ^^

[trublgrl]

@SuperPartyboy08 that's not a meaningful sentence

[alexnuva2000]

@SuperPartyboy08 Your wrong dude, i got the Miyabi 7000d from zwilling henckecl, and its sharp like a scaptel, mine its made like a Katana.

[aznttboy]

Chef Christopher Koetke, CEC, Dean of Kendall College's School of Culinary Arts (supposedly one of the top 10 culinary programs in the country), you should know better than to promote such inferior product.

Promote the green kitchen (I know you are great at that from the seminar I attended at ACF conventions), but please stop with the embarrassing product placements. Or set a minimum standard or test the knives first before agreeing to do something like this.

Future CEC or maybe CMC.

[zsollose]

oooh my good what a idiot that knife is´t sharp and tha ass hole have a say for it. hahahahaha

[grab2]

this is a very bad knife, i switched to the cutco santoku

[UCLASeraph]

LOL cutco.

[cmorrow1547]

whatever you spent on the cutco was too much...that is quite possibly the only knife that is worse than this one. You are better off not going for a gimmick and getting a Global, Shun, or something like that

[potatoface89]

This is a very cheap santoku

[Mrfanatic85]

hey guyz can u let me know hw to use fork and knife to eat a whole chicken...

[Bruins90210]

My Shun Santoku slices alot smoother

[rancid36fits]

Agreed, that knife isn't smooth at all.

[rza139]

No rocking?! This is bullshit because in Japanese, Santoku loosely means, slicing, dicing and mincing.

[Ti1301]

dood needs a new knife

[Taino187]

heheh that knife has no edge, he must use it alot and slack on keeping it sharp. (",)

[dendrobatez]

wow that thing looks dull even right out of the box. with a decent knife it should only take one pass to cut the whole way through a tomato. i used to think i loved pampered chefs knives too until i tried something better although for like 30 bucks their chefs knife isnt to bad but these things need sharpened way to much.

[kiminokami]

I don't know if that is due to the knife or the chef.

[luv2knitnspin]

I love Pampered Chef! I love their products! I can hardly wait to get this knife. If you don't like Pampered Chef then why are you watching these videos? Methinks thou doth protest too much.

[phreon1]

Wow, I'm glad I saw this! I'm sure to never buy a "Pampered Chef" brand knife. My run of the mill Boker knives slice through tomatoes, etc. like butter compared to that slab of pot metal depicted in the video.

[burnIT88]

this knive looks very blunt!

a shun Santoku cuts tomatoes like butter!

[kizure7]

his needs sharpening pretty badly yeah lol

[ljc1991]

My hubby got the santoku knife and just loves it. I of course fearing larger knifes just love my 5" santoku.

[barbthechef]

love this knife and also the 5" santoku

[ptweldin]

No wonder this is the most popular knife for professional chefs. Move over Rachel Ray.... here we come!

[ironchopsticks]

rachel ray is not a chef.

[ptweldin]

No wonder this is the most popluar knife for professional chefs! Move over Rachel Ray... here we come!

[odee135]

I have both the 5" and the 7" Santoku knives from The Pampered Chef, and I LOVE them!

[smlond]

Thanks for this demostration! I've always thought the Santoku Knife was the knife to use when cutting with the rocking motion. We learn something new everyday! I already love my Santoku Knife, as well as all my other Forged Cutlery pieces from The Pampered Chef, so I was amazed to find out that I could enhance its' performance just by changing my grip.

[bbartlett777]

Good to know! I was chopping with mine and it just didn't feel right. It's definitely a great slicing knife.

[thelmabarb]

The 5" Forged Cutlery Santoku knife is my favorite. The knife is well balanced, cuts very easily, and has a lifetime warrantee.

[donatskitchen]

My first good knife was a santoku. I got a couple of "deals" from other stores but my Pampered Chef knife is the best hands down! I love that we have the new 5 inch now as well for the smaller jobs. It's great to see proper use for them! Thanks!