Originally Posted by moltogordo
And I dislike Santoku's with the same passion. But that's what makes a horserace, eh?
I'm with you there. A santoku is a housewife's knife, pure and simple. No knock on housewives, btw!
I don't see any use for it in a pro kitchen. At home I occasionally do use one simply because I keep a "beater block" of junker knives on my counter. My thinking is that if I have "helpers" on hand they can grab the junkers and leave my good knives unmolested!
There are one or two santokus of dubious origin in that block. I often use them for experimenting with new sharpening gear. But if you peek into my work knife case you won't find one. I carry the following for work, btw: 300mm Kagayaki CarboNext sujihiki, 240mm Tojiro Western Deba, 270mm Hiromoto AS gyuto, 240mm Akifusa gyuto, 240mm Tojiro gyuto, 240mm Ichimonji TKC gyuto, 210mm Kai Wasabi Deba, Kai Wasabi II bread knife, Tojiro HD nakira, Tojiro DP Gokujo & 150mm Hattori HD petty. Actually I only have 10 spaces so the Ichimonji spends more time at home than at work. I just swap it in when I anticipate needing my "Ace of Blades".
Originally Posted by taxlady
What do you dislike about the bolster?
Yeah, I mean a full bolster. IMOHO it's as useful as a screen door on a submarine. It serves no purpose. It adds dead weight to a knife, for one thing, and it makes the knife thicker- the worst of all mortal sins! It also makes it very difficult to sharpen the entire length of the blade. You invariably end up with a small hollow in the heel just in front of the bolster- this will inevitably form over time unless the bolster is reduced as part of your sharpening routine. This is a time consuming and tedious process and normally ruins the looks of the blade unless it's done very artistically. It takes a lot of practice to achieve a clean looking result.