Jim Davis: Hi there, Chef Jim Davis for Harris Teeter. Today, I'm going to discuss chef's knives and the differences in them. This is a German style chef knife. You can see there's a heavy thick blade and rather deep blade. This is a Japanese chef's knife, a little thinner blade and also not quite the slope to the handle. This is a Santoku. A Santoku is a Japanese chef's knife. Let me show you the difference. This knife is made to rock. As it cuts, it goes this way. So I'm holding my carrot with my finger. And I just rock the knife back and forth, making thin cuts, never lifting the blade from the cutting board. That's how a German style chef's knife is designed to be used. A Japanese Santoku chef's knife is made to be used, is made to be used up and down in a rapid motion. That's the difference. You can use it that way, but it's not built to rock. So it's one, that lifts and slice, lifts and slice. And that is the difference between the Japanese Santoku and a chef's knife. Up next, I'm going to show you how to use a carving knife.