How to Use a Santoku Chef's Paring Knife

A santoku chef' sparing knife is a specialty knife with slanted divots down the sides, and a lightweight and smooth appearance. It is very thin and works well for slicing delicate items such as tomatoes. Using a santoku chef's paring knife is simple, and is perfect for cutting fruits and vegetables.

Difficulty: Moderate

Instructions

Things You'll Need:

• Cutting board
• Fruit or vegetable

1. Hold the fruit or vegetable in one hand on top of the cutting board. Curve your fingers around the side of the produce, pushing inward to provide a firm grip.

2. Pick up the santoku chef's paring knife in the other hand. Set your index finger, then your thumb, behind the blade, above the handle, for extra support. This is a different grip than for a regular chef's knife.

3. Set the knife blade on top of the produce and slowly push down. Then, move the knife back and forth in a gentle sawing motion to get through the produce. It should provide a clean cut, whether you are trying to slice something paper thin or very thick.

4. Move in from one side of the produce to the other, towards your fingers. Once the knife reaches your fingers, continue cupping the edge with your fingertips, pushing inwards to provide pressure against the santoku knife.

5. Cut, dice, chop or trim any sort of produce. The santoku knife is also ideal for meats and cheeses.

Tips & Warnings

• Be careful when working the the knife.

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