@cara.can.cook: The most important knife in your drawer is your all-purpose tool. You’ll grab this 90% of the time you go to cook something. And there are two main options here: the chef knife and the santoku. But what’s the difference between them? Is one obviously better? Is there a need for both? Let’s discuss. #cooking #food #foodtiktok #EduTok #kitchen @wusthofofficial

max flaisch :

Chinese cleaver is the best all purpose knife

drew :

me, looking at my santoku knife that i have been rocking and chopping for years

alex dooley :

This video taught me that I’ve been using a chef knife like you would use a santoku knife for years. And in totally unrelated news, I now use a santoku knife for everything 🔪

RHP :

I wouldn’t say 8” is average. That’s gotta be well above average. I mean, a lot of chefs use 3”, and it’s fine; it gets the job done. Right?

Maddy Moore418 :

My mom refuses to use anything but the dullest serrated not quite dining knife, and nothing else to cook. I have no clue what it’s called. Her food is so good, but that knife stresses me out 😭

Bestlaxson :

Really I think even a 5"-7" santoku is way too long and not practical. My wife told me she even prefers a 3" paring knife because it tries harder

Notmynamesir :

My #1 factor in choosing a knife is making sure that it's Not a wustof or ja henckle 😁

Rosey :

I’m a small person with small hands. I love a Santoku because it feels better in my hands for longer periods of time - but at the same time, a chef’s knife taught me how to wield a knife properly.

Jake :

What are the dot-like things on the santoku knife?

Whozat-ItLeo :

my favorite is the santoku, and you can definitely still do a rocking cut with it, but my favorite for cuting soft things is to put the tip of the knife's edge ahead of the thing you're cutting and just run it back maintaining only the tip on the cutting board. this only works for soft things like zucchini and stuff, but it's very nice and lets you cut multiple zuchini halves at a time

spellb0und_s0rceress :

The company name "Kitchen Caboodle" made me laugh 😄

Chuck R. :

I like to use our Chef's knife, while my wife insists on using the Santoku. 🤷‍♂️

Gregg Burtnett :

Buy both for a happy marriage. I use a chef’s knife, my wife a santoku. They are both great tools and you’re spot on about the mechanical difference in chopping styles. We don’t cut alike and most often will be washing both as dinner cooks.

johnscarnato425 :

This is why I like to split the difference and use a Japanese gyuto. Gives me the tip control and angle of a chef’s knife with the flat profile of a santoku.

Einn Úlfr :

I love using a santakou! However being a shun means I have to be careful due to how brittle they are so I also have a chef knife for more tough chopping. And a sushi knife for slicing fish and chicken breasts cuz I hate fillet knives (yeah a sushi knife on chicken, it’s great)

eilahcim :

I love santoku knives, perhaps because I have small hands lol

Ellen :) :

I got a Wusthof chef’s knife for Christmas as it is the best thing I have ever received (and probably one of the most expensive haha) plus it’s pink! It makes my cooking so much easier and more enjoyable!

Katherine :

I always use my santoku for everything, but only because I feel like my chef’s nice is far too big. I think I’d actually prefer the chefs knife style, but idk if they even come any smaller

TyYee :

I prefer the Japanese chef’s knife over the European because of the way I cut

Lalain :

Simple answer - one is used while the other one is dirty 😂

bonnie :

i love seeing another woman experienced in the industry!!!!! followed <3

MetalScrapMagpie :

Looks like I've been using santoku-style all these while with cheap Kiwi kitchen knives

tamardoingshxt :

the santoku is my goto for most cooking because of how much cpntroll i have over my movemenrs😍 and my main purpose is cutting vegetables and herbs.

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nice

Chiodo :