Santoku Knife

Well, I think your English was excellent and got your point across clearly. :)

I am not a chef, just an avid cook who uses both knives. I prefer the santoku because "rocking" a chef's knife is very difficult for me, as I have only one arm. The santoku has an edge that puts more knife in touch with the cutting board at a time ( I think). AFAIK, the difference between the two knives is just what you prefer.

Anyone who wants to jump in and prove me wrong or criticize my knife technique (or lack thereof), have at it...

You can use the Santoku for most any cutting you feel like. Whether you'll like the Santoku or not, there is no guarantee. The Santoku is not good for hacking through bones.

For me, the Santoku excels at vegetable work. I also use it to slice cheese or for some meat work such as butterflying. It depends a bit on the size of the meat and the particular knife if I'll use the santoku for that particular job.

Phil

The blade of the Santuko is thinner than the blade on the classic chef's knife and I find that works really well with small chopping like shallots, garlic, mushrooms, etc. Like phatch says, it is really good with vegetables - not so good (in my opinion) for heavier work.

Jock

:chef: I personally do not like the santoku. I use a 10" Chefs knife. But remember ... it is personal. It is what feels good in your hand & works well for you

I use a 10" chefs and a santoku. But for different tasks. Yes, it's about what feels good in the hand.

Phil

I did before. Santokus excel at vegetable work and similar cutting tasks.

Santoku Knives at Sam's Club

Anyone try these from Sam's Club?
For $12.76 you get 2 7" Santoku Knives.
I bought a set and so far I like them especially the price.
Seem to hold an edge well and feel good in the hand
They also have an 8" and 10" set for the same price.

Not a pro but I do a lot of choping.


Sam's Club - 7" Santoku Knives - 2 pk.

Don't worry about what "they" say...do what feels comfortable to you. Because you can bet "they'll" be saying that something else is the must have knife in the years to come.

happy cookin'!
dan

Santoku is great for julienne orange rind, matchstick carrots, small fine perfect dices in small amounts, etc.

Hi Guy's!

for me there is no big difference between a Chefs Knife and a Santuko. I use the Chefs more for Big size cuttings and the Santuko for small Cutting. But that is just because I use the big blade of the Santuko as a spaddle, to pick up what I cuttet and put it from the board to a container/box/whatever.
You would have gone better to buy just one of the knifes and got something else from the money you paid for the second one. Specially if you just cook at home.
And- Santukos do not always have a thinner blade, that depends on the brand.

@ Paddy: Nobody should buy knifes that have "Kullen", after some time when the blade has been sharpend often, the Kullen ruin the shape of the blade because from that point you don't have a plain blade anymore.

The meatloaf:crazy:

I'm not a fan of the Kullen either but it takes a lot of sharpening to remove that much metal.

Right, but it depends on how you define (does this word exist?) Long...

I had one from Wuesthoff, and I worked just a year or so (shorter, I think) with it, then the edge got into the Kullen. I spent something like 80- 90 Euro for that (something like 140 Bucks), and it lasted less than a Year?
Know what I talk about?

:smiles:

Are you sharpening them yourself or sending them out? If you're doing it yourself, it should last much longer than a year even with a weekly serious sharpening. If you're sending them out, those guys are taking off way too much blade in the sharpening process.