Chris Cosentino – How to Use the Shun Hiro Santoku Knife | Williams-Sonoma

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Chef Chris Cosentino walks us through the features and use of the Shun Hiro Santoku. Handcrafted in Japan, this santoku combines the benefits of a chef’s knife

43 thoughts on “Chris Cosentino – How to Use the Shun Hiro Santoku Knife | Williams-Sonoma

  1. WildSide says:

    Yes..as mentioned before from others..he isnt using the santuko knive as it should. He cuts with it like the european chef knive..so…not represenativ.

  2. TFlorida1 says:

    These videos remind me of guitar store salesmen . They are usually good musicians and can make a crappy guitar sound good. Give this chef a crappy knife, of the same style, and he could do the same type of cuts with the same results.

  3. Protherium says:

    Incidentally, I was able to test-cut a couple of Shun knives some weeks ago, including this one…
    You can "rock" with it, but I wouldn't. To me, it felt really unstable. Also, if you cut more substantial hard root vegetables, the acute edge and the thin blade don't really get you any practical advanatages over classic German chef knives. Japanese knives are best for Japanese cutting techniques typical for Japanese cuisine, I wouldn't really "go West" with them that much.

  4. Apentogo says:

    im a blacksmith, just popping in to check this out, gonna try to make one of these soon for my mother, a late christmas, birthday, easter present.
    man the lamination of the steel and then forging it to be so thin…scares me. if the welds arnt proper as you forge it to be such a thin blade they might come apart entirely!..and peel of the steel like an onion.

    well for now gonna continue my research.

  5. Gollammeister says:

    I bought a SANTOKU knife today I have to say I was admittedly expecting the traditional shape of a cooks knife and yup the blade is crazily sharp and the body of the blade extends all way through the handle to butt which I'm plsd as it not liable to break easily and rip my hand as my former cheap knife broke but it did not luckily rip my hand as the body of blade barely went into handle so in a way that saved me a nasty injury all in all I'm happy with what I paid I get a brill garauntee with it too

  6. Kat F says:

    Beautiful demo, Chris! I believe hubs is,buying me my first set from Williams Sonoma. Over 1800.00 but I believe will be worth it. Im a serious home cook, everyone loves how my food looks when presented. I believe food needs to be beautiful looking before its eaten! Even so for one self, wouldnt you agree? My beautifully cooked London Broil, my chef salads, stuffed chicken breasts, stuffed pork chops with a bread and raisin stuffing, my gorgeous lobster tails, stuffed cabbage and stuffed peppers…these are reasons i need the knives as well as these are dishes I prepare for dinner parties as well. Thanks again Chris!

  7. Bellesativa says:

    I was hoping the hammered blade will cause slices to not stick to the side of the blade compared to the hollowed knives – your demo showed it will – so I might as well go with a cheaper knife.

  8. Achilleseduced says:

    He is basically using the SANTOKU as a CHEF'S knife. We NEVER rock-chop with a santoku in Japan. Because a SANTOKU is lighter, sharper and has a flatter blade, we use it only for tap-chopping. If you wanna do rock-chopping I would still suggest the traditional chef's knife. It has a curving blade which is more suitbable for this job lol. Good luck!

  9. moonasha says:

    besides a paring knife for certain things, I use a santoku for pretty much everything boneless… just feels more comfortable and wieldy over your typical chef's knife. Damn sharp too, cut the tip of my finger off when I had crappy technique. Definitely not a good knife if you're clumsy, but it is a joy to use

  10. Sadochrist says:

    I came here to learn how to use this knife having picked one up today and haven't used it yet, I'm not really sure what you're trying to show me here. You said with the onion if you did it that slow that you'd never get it done at the restaurant so is it a slow knife? Can I chop with it like a chef knife or is it not meant for that type of thing?

  11. psmanici4 says:

    When I worked as a chef, all the chefs would fight over the sharpest knife. Safe to say, one of these in a professional kitchen would cause nothing but problems….

  12. TheSteelminnow says:

    I opened my Shun Reserve Santoku today and I'll say if you're not used to handling knives of this caliber PLEASE be careful! The edge is incredibly sharp and is an absolute pleasure to use but you must use proper knife handling techniques or risk losing a finger.

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