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Uploaded on Mar 21, 2009
We use knives for food-prep more than any other purpose. For that reason I decided to review my favorite kitchen knife - a Wusthof Classic Santoku. The Japanese-styled blade has a few advantages over the traditional French-styled chef's knife. The shorter, thinner blade is lighter and more nimble, offering tremendous control for slicing and chopping. The flatter edge shape makes cleaner cuts through fish and meats because you're not applying pressure towards the tip - which rips more than it cuts. The scallops near the edge reduce friction with the food, too. The amazing balance and control this knife offers, coupled with its exceptional sharpness, make it my favorite chef's knife. 9/10