How to Use a Santoku Knife

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Using a santoku knife to slice a tomato and the technique for holding the knife; tips, tricks and more in this free online cooking video that will teach you about chef knives with tips from an expert.

Part of the Video Series: How to Use Chef Knives
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Video Transcript

LAURA BANFORD: Now I'm going to use the santoku knife. This knife with the divots, they're little indentations along the bottom of the blade right near the edge, make the knife lighter and a little bit easier to wield. And this knife is a nice sharp one and is good to use in slicing a tomato. A tomato is soft but it has the skin around it that you don't want to tear so you want to make a nice precise slice. I'm going to slice this tomato. We could chop it into wedges or dice it, let's slice this first one. Put it on its side, wow that makes a really clean, look at that, a really clean slice. I'm impressed by this knife. Nice and even look, look at that. I have a feeling this knife would slice paper. I'm able to make paper-thin slices of tomato with this. Now even a really sharp chef's knife is not going to do as beautiful a job as this santoku knife is doing. Beautiful. If you want to slice tomato, I suggest you get yourself one of these. You see how I curved my fingers in there. Keep your fingers away from the blade. You curve your fingers in around the ingredient and slice. You don't want to hold it like this but like this. When we come back we're going to use some vegetable knives.

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