Video transcription

You may own one of these or have seen one on TV. Cut through cans, cut through paper, nah, or someone could have given you one of these as a gift, nah. This is the knife you need, the Santoku. I'm Jawara, the chef for 20 years and I will show you how to sharpen this knife. It is a very versatile knife in my hand. It feels very comfortable, nice and light, sharp too, watch that. Let me see the way it cuts, oh nice cutting, feels firm and comfortable, look at the cuts it puts out, that is very nice. These knives stay sharpened for a long time. Even the Santoku knife needs sharpening every now and then. We have two types of sharpeners here. We have got the hand held sharpener and we have the original standard sharpener, the steel. Get you a nice kitchen towel, place your knife in place and take your sharpener, be very careful and go slow. You don't want to cut yourself. You are supposed to be cutting the product. Go slow. Very nice and sharp, nice but be very careful. It is really sharp now, nice, be careful, sharp knife. Now we are going back to the old school days. We have got the steel now. This is what I am talking about. We are going to go take your time and you know you have got the little safety features down here. If the knife slides off it hits this, you just keep sharpening, sharpening, sharpening, back in the days like the old school days. Woo, old school does it again, the steel it is even sharper than the first one. This is very nice. This is what it is all about. I just showed you two different ways to sharpen your Santoku knife. Just remember for safety the sharper the knife the easier to cut the duller the knife the more pressure you have to apply and that's no good. Be safe and I'm Jawara the chef and that is how you sharpen your Santoku knife.