Скачать с ютуб Equipment Review: Best Santoku Knives & Our Testing Winners в хорошем качестве

Equipment Review: Best Santoku Knives & Our Testing Winners

Buy our Winning Santoku Knife: https://bit.ly/44NYdnL Buy our Best Buy Santoku Knife: https://bit.ly/4aw2Owf Behind the Testing: http://bit.ly/2xmc9ok Full testing details and ranking chart: http://bit.ly/2h7Kule We tested 10 santoku knives to find the best one (listed in alphabetical order): Global G-48 7" Santoku Hollow Ground Knife Kramer by Zwilling J.A. Henckels Euroline Essential Collection 7" Santoku Knife MAC Superior Santoku 6 1/2" Mercer Culinary Genesis 7" Forged Santoku Misono UX10 Santoku 7.0" OXO Good Grips Pro 6.5" Santoku Knife Shun Classic 7-in. Hollow-Ground Santoku Victorinox Swiss Army Fibrox Pro 7" Granton Blade Santoku Knife Wüsthof Classic 7" Santoku, Hollow Edge Zwilling Pro 7" Hollow Edge Rocking Santoku Knife With its petite build and curved tip, this friendly-looking Japanese blade is giving Western-style chef’s knives a run for their money. But does it offer something unique? Keep your knives sharp with the best knife sharpeners:    • Equipment Review: Best Electric / Man...   The best (and worst) kitchen mandolines for slicing food:    • Equipment Review: Best Mandoline (Sli...   WINNING TRAITS OF A GOOD SANTOKU KNIFE Slim, sharp cutting edge that retains its sharpness Slim tip for precision work Narrow spine (top edge of blade), less than 2 mm Handle of moderate width and length, and neutral shape, so it is comfortable in various hands and grips Handle that doesn’t become slippery when hands are wet or greasy Spine that isn’t sharp, facilitating pinch grip Good balance between handle and blade WHAT WE TESTED We tested 10 santoku knives and also compared their feel and performance to that of our favorite chef’s knife, the Victorinox Swiss Army Fibrox Pro 8" Chef’s Knife. We measured the knives’ blade length, blade angle, and spine thickness. All knives were purchased online. RATING CRITERIA Performance: We minced fresh herbs, diced onions, broke down whole raw chickens into parts, and quartered unpeeled butternut squashes. To assess precision, we cut carrots into matchsticks and sliced slightly frozen boneless steak against the grain into uniform slivers (a technique used when preparing beef for Vietnamese pho). Knives that sliced smoothly and helped us complete the tasks with crisp cuts and neat results scored highest. We also assessed the sharpness of each knife before and after testing by slicing sheets of copy paper; blades that started sharp and stayed that way rated highest. Ease of Use: Throughout testing we rated the knives on how comfortable and easy they were to hold and use, evaluating the handle shape, spine sharpness (if we used a pinch grip), weight, and balance of the blade. Six testers of varying heights and handedness, including three proficient with knives and three self-described knife novices, chopped onions and rated the knives. Knives rated higher if most testers found them comfortable and easy to use. ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: http://americastestkitchen.com   / americastestkitchen     / testkitchen     / testkitchen     / testkitchen