Recommendation of the best Santoku knives

If you are looking for the best santoku knife for the money, you know there are a number of very good choices on the market today. The real question comes down to how much money you are willing to budget for a Santoku knife. There are some very good, affordable knives that will last you a number of years and will perform quite well. There are also, much better quality knives that cost more money but that will last you for decades. The reviews below cover both ends of the spectrum and hopefully you will find the right knife for you.

A Santoku knife is a Japanese knife that is perfect for chopping, dicing and mincing. These knives have become extremely popular with chefs around the world due to their precision slicing and ease of use, and the tapered ground edges help in cutting very thin slices of meat without allowing the meat to stick to the knife.

The Shun Ken Onion 7-Inch Santoku Knife is considered one of the best on the market and an industry standard when it comes to a santoku knife. Although one of the most expensive santoku knife’s on the market, it is with good reason. The Ken Onion santoku knife–styled after the classic Japanese cook’s knife–features a sharp 7-inch blade that comes in handy when preparing a wide range of cuisine, anything from fine Asian to modern American. Use it to quickly and easily chop, cube, slice, and dice. The blades are thinner to make the fine slicing possible, but they will chip more easily when encountering hard objects such as a bone. When used properly, they rate very highly.

Good quality, polarizing design

” I bought this from another vendor for my wife and I ended up liking it more than my wife does. I like Ken Onion’s designs but they are definitely polarizing. This one has a large but ergonomic handle made to fit large to XL hands better which is why my wife doesn’t really use it much.

It is thin, slices well and makes good rocking cuts. I don’t chop with it at all and the core steel is brittle and develops small chips rather often just with rocking cuts. Because the steel is hard it keeps a sharp edge for a long time, downside is it takes more effort to sharpen. It is worth the lower price I paid but I wouldn’t pay over 150 for it because of the chipping and I would definitely recommend handling it before buying to see if it fits your hands and gripping style.” – Amazon user review

If you truly prefer the feel of the heavier German knives but want the benefit of a Santoku knife, then the very popular German company, Wusthof, may have the perfect knife for you. The Wusthof Classic 7-Inch Hollow Edge Santoku Knife is a Japanese-style cook’s knife designed for chopping, slicing, and dicing. The alternating hollows on the blade’s sides prevent food from sticking. Receiving 5 stars from over 250 reviewers, this knife does not disappoint, if you want the classic Wusthof feel. Not quite as razor sharp-edged as the Shun knives, it still performs exceptionally well.

Keeping your kitchen knife sharp

If your kitchen knife is more blunt than brimming with shine from sharpness, these easy tricks should be a big help.

Sharpen your blade with a whetstone

A dull blade will bruise soft foods, and is far more likely to slip in use than a sharp knife because you need to apply more pressure when cutting, making it less safe. Sharpen your knife when it seems blunt — you shouldn’t need to do this more than a few times each year.

You’ll get the best results using a whetstone — an abrasive, usually rectangular stone that you can buy from any good cookware shop. Some whetstone makers recommend wetting the stone with water or oil (confusingly, the term “whet” means “to sharpen” rather than to get wet), while others are designed to be used dry — check the instructions supplied with your stone. (Information: http://www.yellowpages.ca/tips/easy-ways-to-keep-a-kitchen-knife-sharp)

1. Place the whetstone on a flat surface; lay a cloth beneath the stone to prevent it moving around. Angle the knife at about 20 degrees to the surface of the stone or match the existing angle of the sharp edge if it is clearly visible. Wipe the blade — cutting edge first — across the stone, as if trying to cut a fine slice from the top of the stone.
2. Make sure you run the whole length of the blade across the stone in one fluid motion. Turn the knife over and repeat on the other side of the blade. Give each side around 20 strokes, alternating sides as you go. Keep the angle of contact consistent throughout.
3. Wash the knife thoroughly before use as sharpening leaves tiny fragments of metal on the blade.
4. After sharpening, hone your knife.

If you don’t have a whetstone, try using the unglazed bottom of an old ceramic bowl or coffee mug. Run the blade across its abrasive surface in the same way as described above.

Hone your knife

You should hone your knife regularly — ideally before every use — with a honing steel. This is a purpose-built metal rod that can be purchased from any good cookware shop.

• Hold the honing steel vertically, with the handle at the top. Rest the base of the steel on a folded paper towel (for stability) on a chopping board. Angle the knife at about 20 degrees to the surface of the steel and wipe the blade — cutting edge first — downwards across the steel. Repeat at least 20 times on each side, keeping the pressure light and the angle consistent as you go.
• Note that expensive Japanese knives and ceramic knives have extremely hard blades that need specialist sharpening and honing; consult your owner’s manual for advice.

Sharpening vs. honing. There are two distinct processes involved in keeping a knife in top condition — sharpening and honing. Sharpening abrades tiny pieces of metal from the knife, so bringing the cutting edge to a point.

There are many dedicated knife-sharpening devices on the market, but an old-fashioned whetstone is hard to beat for the keenest edge. The fine edge of a knife gets bent out of shape in use: honing gets the cutting edge straight, and is done using a honing steel.

Victorinox kitchen knife is an incredible value for the money

I’m not a professional chef, but I know my way around a kitchen. One thing I never stint on is knives. Cheap knives are a waste of time–good knives are a joy forever. By “cheap” I mean badly crafted knives, not inexpensive knives, because it’s always possible to find a moderately-priced knives that outperforms knives double or triple the price.

This is one of the top brands available.

I haven’t been able to determine whether this knife is forged or stamped. The price makes me think it must be stamped, but the Victorinox site implies it’s forged. No matter–either way, this is a fantastic knife. More on this brand in here.

It weighs a bit less than my Calphalon 8″ chef’s knife, and while I don’t think the Calphalon is too heavy–many people do–I find that the Fibrox knife just feels better over the long haul–easier to manuever and control. It doesn’t have a traditional bolster (another reason I wonder if it was stamped) but I find that it makes little or no difference–it’s so well-balanced that gripping the front of the handle is perfectly adequate for control. (And you know what? The fibrox handle is very, very comfortable.)

Sharp? Yes, very. The reviewer who found hers to be dull must have had a knife that was damaged in some way, or somehow got past quality control, because out of the box this knife was exceeded in sharpness only by my Shun santoku.

Over the last two days, I’ve used this knife to trim and cube chuck steak and Boston butt, chop kale, slice chorizo, and dice roasted red peppers. I used it to carve our turkey at Thanksgiving, and it’s equally at home doing a chiffonade of basil or dicing carrots. At this price, I’m likely to buy duplicates to keep both at my parent’s and in-law’s houses for when I cook there, because it’s rapidly becoming the knife I can’t work without in the kitchen.

Yes, I paid more for that santoku, but I think I like this knife better.

Source: Amazon

Big Mistakes You Keep Making With Your Kitchen Knives

If your version of “knife skills” is “grab a cleaver and start hacking,” it’s time for a reality check: There really is a right way to use a knife, and you’re far more likely to cut yourself if you don’t abide by it. It’s not just about safety, either. Using knives correctly will save you time at the cutting board and money in the bank—cared-for knives last way longer than neglected ones, so you won’t have to replace them as often. Plus, your finished meals will have the evenly chopped, expert look of restaurant dishes. (Cook quick meals at home that taste great and fight fat! Sign up for Chef’d and get all the ingredients and recipes delivered to your doorstep.)

We reached out to James Briscione, an author, knife skills teacher, and director of culinary development at the Institute of Culinary Education in New York, NY, for his most indispensible slicing and dicing advice. Here are the mistakes his new students most frequently make.

Mistake #1: Your knife isn’t sharp enough.

You’ve heard this one before, but sharpening your knife is still the most important step of all. And though it sounds scary, it’s actually safer to have sharper knives than duller ones. “If your knife is dull, you need to use a lot of force to slice through something. That means you’re putting more force into the knife, and if it slips, the resulting cut is going to be a lot worse than if you had a very sharp knife,” Briscione says. “You’re much less likely to nick yourself with a sharp knife because you’re not working as hard to make that cut.” Plus, sharpening extends your knife’s life: An unsharpened knife will become unusable within a single year. Sharpen your knives at least twice a year (or once a month if you use them every day) with a sharpening stone or a pull-through sharpener. (Check out a good primer on how to do it right here.)

 

Mistake #2: You’re cutting the wrong way. 

“A lot of people put a knife into a carrot, then they put their second hand on top of the blade and push the knife through, straight down—that’s the worst thing that you can do,” Briscione says. “Knives are not supposed to cut just by pushing. They’re supposed to cut by moving.” That means you should use the whole blade for every cut you make, starting at the tip of the blade and sliding all the way to the back of the blade as you push down. Move the blade forward through the food while you move it down toward the cutting board. “When that knife moves and slides, the action of cutting is a lot easier,” he says.

MORE: 3 Easy Ways To Make Veggie Noodles Without Using A Spiralizer

Mistake #3: You’re holding the knife wrong. 
Dinner isn’t a horror movie, so don’t death-grip your knife like the lady in The Shining. Begin the correct knife grip by wrapping your pinky, ring, and middle fingers around the handle. Then, use your index finger and thumb to pinch the blade on either side, right where it meets the handle (making sure to tuck in your index finger so it doesn’t hang down). This part of the knife is called the balance point, Briscione explains. “You want to hold it at that balance point so you have the most control over your knife and the weight is properly distributed,” he says. “It’s also easier to push the knife through food when you’re holding it there.”

Mistake #4: You don’t protect your fingertips. 

Most of us pinch all our fingers together to steady the onion while our other hand does the slicing. But that pinching position often leaves the thumb stuck out and unguarded, Briscione explains. Keep your fingers safe with the the correct posture for your nonchopping hand: “Imagine a racquet ball in the center of your palm, and you’re cupping your fingers around that racquet ball, with your thumb kind of pushed in toward the center,” Briscione says. “You’re making this wide, loose, clawlike kind of grip. Use those four fingers to make a cage and put your thumb into that cage.” This way, each fingertip is pointing straight down, rather than jutting out in the knife’s potential pathway. Plus, your all-important thumb is totally protected.

 

Mistake #5: You’re slicing with the wrong part of the blade.
Ever chop a bunch of fresh parsley only to watch the leaves turn into a bright green mush? That’s because you’re using the wrong part of the blade. “A lot of people tend to use the back half of the blade, and most of the chopping should really happen in the front third of the blade,” Briscione says. Farther away from your hand, the blade has a bit less power—and it won’t mangle the most delicate items on your chopping board.

Mistake #6: You’ve got a drawer full of knives you don’t need. 

Here’s the great news: You can accomplish any kitchen task with one of just three different knives. Start with a standard chef’s knife (the kind with a large, triangular blade) about 8 inches in length. This will handle most general chopping, Briscione explains.Next, you need a serrated knife, also known as a bread knife (Find out here). “People don’t realize is how useful this knife is for things besides bread,” he says. “It’s great for delicate things you don’t want to crush, like tomatoes or berries, and for tougher tasks like cutting a tough squash in half. If you’re using the full length of serrated blade, you won’t have to get up on your tiptoes and push with all your might to try and push a knife through a pumpkin.” In other words, a good serrated knife will save you a lot of elbow grease.

Finally, pick up a small paring knife for little tasks like peeling fruits, deveining shrimp, and removing seeds from peppers.

Shopping for Kitchen Knives

There’s got to be knives in a kitchen. There’s no doubt about it. My new kitchen, together with the house (the house is not as important as the kitchen), will be ready next week. Exactly why I’m shopping for kitchen knives right now. Came across this helpful article and I’ve already made up my mind to look at Global and Victorinox.

The Top Kitchen Knives to Buy 2016

Original content by Liese in Top Notch Gourmet

Kitchen knives are a necessity for every home, and there a literally thousands of brands, shapes and sizes to choose from, depending on one’s needs, uses and preference. However, it is all about sharpness, durability and convenience, and the kitchen knife reviews which will give you an idea on which are the best to buy currently in the market:

Victorinox kitchen knives

Victorinox kitchen knives are definitely one of the best in the business when it comes to making kitchen knives, and one of the reviewers’ favorites for 2015 is the Victorinox Swiss classic chef’s knife. Their knives are made of stainless steel, with plastic handles, and will usually come with a lifetime guarantee, which it’s virtually assured you will not use. They are not the prettiest knives in the market, but are affordable, easy to us and comfortable on the hand, which is important. They come in different sizes, from five to ten inches in length. Definitely one of the best in the market.

Global G-2 kitchen knives

Global is one of the best knives making companies in the market. The Global g-2 is one of the sharpest in the market. It is pretty, will cut your veggies and fruits effortlessly and is simply the one of the best knives in terms of performance. However, many reviews that it is less comfortable than the other top knives due to a less than immaculate handle design.

Oxo good grips professional chef’s knives

The Oxo is rated by reviewers as one of the best kitchen knives in terms of affordability and durability. It is rated as one of the best in terms of value, as well as usability for various tasks in the kitchen. However, it does get blunter with time. It is a great choice for the college student looking for a decent knife that won’t cost an arm and a leg.

If one is looking for a knife that is affordable and will still perform above average, then the Oxo is the way to go. However, for the best choice for 2013, most reviewers seem to rank a choice from Victorinox as the best decision one can make, although its beauty isn’t too striking. Go to their official website to read more.

Related knives:
Best chef knives
Best japanese kitchen knives

The Greatness of All-Clad Stainless Steel Cookware Sets

In today’s competitive market, there are many types of cookware sets that we can find. Most of the time, we find it confusing because we do not know which is the best cook ware set of all and we are sometimes afraid to purchase the wrong set, since it is quite expensive.

Basically, the most recommended cookware set is the All Clad stainless cookware set. Why is it so great anyway? It is very easy to use. Normally, each set comes with an instruction book, so that makes it easier to use. There are usually a few different pots and pans inside a set and each serves different function.

Besides, it provides good weight and feel. The reason is because it is made out of three layers of materials and that is why it has good weight and feel. On top of that, it looks very good and fashionable. This feature is very important because housewives will feel better when their gadgets look trendy as well as useful!

Why wait? Get your very own set today!