Santoku knife: a good addition to the cook's arsenal?

Kalmia wrote:

Knife blade shape preferences are a matter of personal tastes. At the
store see if you can hold the knife and try it out. Fake doing some
slicing and see how it feels in your hand. Maybe you'll like it, maybe
not.

Once I bought my santoku I nearly stopped using the two chefs knives in
our collection. I happen to like the wider blade chefs knives better
than chefs knives with triangular blades. The almost square shape of
the santuko is a further move along that spectrum so it makes sense
given my tastes in chefs knives. There are limits to my taste, though.
A chinese cleaver is farther still towards a rectangle and I like the
santuko better than the thin cleaver.
 
Kalmia wrote:

The first santuoko was one of the lines from Henckels. The second one
was some cheaper brand with a scalloped blade. The first one saw so
much use it made sense to have a spare.
 
sf wrote in
news:[email protected]:


So what? Do you have a religious objection to slightly curved blades?
This is the one I have.

http://www.amazon.com/gp/product/images/B0000DDVFV/ref=dp_image_0?ie=UTF8
&n=284507&s=kitchen

http://tinyurl.com/4e2fll7

--

"A public union employee, a tea party activist, and a CEO are sitting at a
table with a plate of a dozen cookies in the middle of it. The CEO takes 11
of the cookies, turns to the tea partier and says, 'Watch out for that
union guy. He wants a piece of your cookie.'"
 
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