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Old 08-01-2007, 09:16 AM   #21
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Tried a santoku after all the raves and publicity - then got rid of it.

I swear by my 8" chef knife.
Wusthof Cordon Bleu (I own two - one for a back-up).

Half bolster allows full use of the blade.
Blade is a bit leaner than the classic series for less splitting of ingredients.
No scallops that can tear delicate items.
$125 gets you a combination kit of both the 8" CK and 3.5" paring knife.
Then all you need is a steel and a serrated bread knife.
For sharpening I use an oiled "manual" 3-Stone Norton system.

Good luck!
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Old 08-01-2007, 09:38 AM   #22
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Nicholas,

It's funny you mention the bolster design. My Lamsons have the full bolster. I use Japanese stones to sharpen them. I did notice where the bolster blends with the blade there is about 1/2" of unuseable blade. I was able to sharpen that area starting with a coarse stone and blending the edge all the way back to the bolster. I have seen other brands where that area is more like and inch of un useable blade.
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Old 08-01-2007, 11:40 AM   #23
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I was looking at the Rachel Ray Furi knives, and like another poster said, it isn’t a true Santoku. In fact, they say:

Combine sharpness and scalloped edge of Santoku with thin, curved blade of cook's knife”.
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Old 08-24-2007, 12:17 AM   #24
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Quote:
Originally Posted by keltin View Post
I was looking at the Rachel Ray Furi knives, and like another poster said, it isn’t a true Santoku. In fact, they say:

Combine sharpness and scalloped edge of Santoku with thin, curved blade of cook's knife”.
i've got a furi gusto knife... the orange one that rachel uses.

i have to be honest... it feels GREAT in my hand.
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