Pampered Chef - How To Use A Santoku Knife
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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.
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@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).
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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...
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so we have something in common?
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depends on the knife and personal preferences...
I like to use a european chef knife...
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i have thin santokus. They are japanese made tho. FAR superior to german IMO.
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Watching him saw away at that tomato. That is one DULL knife.
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what a shame. caught out in a demo
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That poor knife needs to see a stone badly....
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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:)
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this knife is all, but not sharp ^^
SuperPartyboy08 2 years ago 22
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....
JoeHell67 2 years ago 20