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

M

magwai

New member
or is this just another knife I probably don't need? I seem to do ok
with an 8 and a 6 inch Chef's, one for boning, many paring knives,
bread slicers, curved tomato knife.
 
"Kalmia" wrote in message
news:edd1cafa-0733-4289-bac7-7c2c879c90ca@g10g2000vbv.googlegroups.com...
I bought a Henckels Santoku knife on sale at Macy's only because it was so
cheap, under $10! We don't use it. We have all sorts of knives, and like you
the one "always" used is the 8" chef's knife.

I think the blade is too straight. Those little indentatioins don't seem to
do anything. The blade is also a bit short for decent carving.

Kent
 
On Sun, 27 Feb 2011 16:19:20 -0800 (PST), Kalmia
wrote:


IMO, the latter, unless you soend a lot of time working with food on
which kullens actually work.

Among Japanese knives, I find a deba much more useful for vegetable
work.

-- Larry
 
"gloria.p" wrote in news:[email protected]
september.org:

it



LOL!!!




--
Peter Lucas
Hobart
Tasmania

"As we weep for what we have lost, and as we grieve for family and friends
and we confront the challenge that is before us, I want us to remember who
we are.

We are Queenslanders.

We're the people that they breed tough, north of the border.

We're the ones that they knock down, and we get up again."
 
Kalmia wrote in news:edd1cafa-0733-4289-bac7-
[email protected]:





One can *never* have too many knives ;-)



http://www.5min.com/Video/How-to-Use-a-Santoku-Knife-79731163




--
Peter Lucas
Hobart
Tasmania

"As we weep for what we have lost, and as we grieve for family and friends
and we confront the challenge that is before us, I want us to remember who we
are.

We are Queenslanders.

We're the people that they breed tough, north of the border.

We're the ones that they knock down, and we get up again."
 
In article ,
"gloria.p" wrote:


I don't think there are any good ones to tempt anyone? Likely for just
that reason, too.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
Kalmia wrote:

Glad you asked. I've been curious myself, in particular if the little
indentions on the blade help the slices to not stick to the blade. I'll
check out the answers rec'd.
 
On Sun, 27 Feb 2011 16:19:20 -0800 (PST), Kalmia wrote:


I use the Henckles Professional-S Santoku. It is my most-used knife -
90% of the time. Even after using the other quality chef's knives,
they have all taken a back seat to the santoku.

-sw
 
On Sun, 27 Feb 2011 16:36:59 -0800, "Kent"
wrote:


$10? Lucky you! I paid more like $85 for mine and I think it was on
sale too.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
Goomba wrote in news:8t0vigFrupU2
@mid.individual.net:




It's the same concept as a groove in a bayonet.

When you stick a knife in someone, it invariably stays 'stuck' or very
hard to pull out, unless you twist it. The groove in the bayonet breaks up
the suction hold and it's easier to pull it out... unless of course, you
get it jammed on some assholes ribs.

Samesame for the 'indentations' on the Santoku..... it stops the
vegetables, or whatever, from forming a suction on the blade.

It works well, as well. I have a bugger of a time with 'straight' knives
and chinese choppers with the meat/veges always 'sticking' to the blade.


I have a set of these.......

http://www.petersofkensington.com.au/Product/ProductInfo.aspx?id=1616751


they're for cheese, but the same principal applies.



--
Peter Lucas
Hobart
Tasmania

"As we weep for what we have lost, and as we grieve for family and friends
and we confront the challenge that is before us, I want us to remember who
we are.

We are Queenslanders.

We're the people that they breed tough, north of the border.

We're the ones that they knock down, and we get up again."
 
notbob wrote:



I think I paid $12 for a Santoku from Target. It worked great until I
bought the $80 Kyocera KC-80 ceramic knife that virtually obsoleted
every other knife I've owned, except for puroses such as boning, etc.
Ceramic doesn't bend and it's very brittle, so, for as sharp as it is,
it has it's limitations.

The 12 buck Santoku is a worthy companion, imho.

Andy
 
"Kent" wrote in news:[email protected]
september.org:


You obviously haven't used it to cut through a large chunk of meat or
particularly big vegetables. They keep knives from becoming stuck in the
flesh.

--
"In the land of cats, the man with the can opener is king."
 
Christine Dabney wrote in
news:[email protected]:


Professional S is what I have. Bought each piece on sale, one a year. A
few years ago, Loblaws was selling an exact replica of the Professional S
series with Portuguese blades for one third to one quarter the price. I
bought my daughter a useable set for her kitchen and brought them with me
when I visited two years ago. I got my son a Santoku knife last year.

--

"In the land of cats, the man with the can opener is king."
 
In article , [email protected]d
says...

I have a huge butcher knife, very old, from Grandap. It's my favorite
knife. I have an 8 inch Fillet knife, and I have an old electric bread
knife for Bread and thin slicing meats for my wife.. The rest stay in
the drawer..
 
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