How to Use A Santoku Knife

Lisa Flynn: Okay, now we’re going to show you what’s a Santoku knife
Christopher Koetke: Alright, let’s take a look at this Santoku; the very different knife than the chef knife
Lisa Flynn: Yes
Christopher Koetke: But even though you can see it’s shaped differently and it has some different functions with cocina; second, you still hold the knife the same way by putting the index finger and the thumb right on the blade, just like what you have done with the chef knife. So let’s see what this knife will do; first, just start with the, our tomato here , I’m just going to take the end in, slice a little of the end off and we’re just going to make some slices of tomato. Now, this is important because the Santoku knife is a thinner knife than the chef knife, yes? And which that really makes it ideal for slicing things where you want to have a lot of peeling in the knife, you don’t want to sort of crunch down and stuff.
Lisa Flynn: Well and this knife will not rock, it’s not intended to rock, the shape of it is different so it’s really more of a sawing action than a rocking motion
Christopher Koetke: Absolutely, when we have a roll of cookie dough and I want to slice up some cookies maybe, we want to have a knife that has a lot of peeling to it that is very thin and once again we have those grantons so that as I slice the cookie dough, notice how it’s not tearing, it’s not falling apart, look at that, just perfect.
Lisa Flynn: And it’s not sticking to the knife
Christopher Koetke: Exactly, I can just keep slicing this and look at the knife, perfectly clean. This is an excellent, excellent utilization for the Santoku knife.


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