Santoku
Bob,
I had the same concern but didn't want to layout the big bucks, any where from $50 to over $100 bucks.
On one of my trips to "Linens and Things" I saw a Santoku by Fauberware
for $9.95 (and I had a 20% off coupon).
I've used it over 2 months now and I like it. The straight bottom cutting edge seems to do a better job then rocking a chef's knife.
Bucky is right the wide blade does keep the knuckles out of trouble.
Those scoops, indents or what you want to call that are supposed to keep the slices from sticking to the blade, are worthless. I thought about drilling holes where the "indents" are to see it that would release slices.
I notice that Rachel Ray also has trouble with slices sticking to the blade
I had first thought I would buy this "chepo" and if I liked it I would spring for the original.
No use to spring for a more expensive one. This one does great. It is as sharp now as it was when I bought it. I can still get 1/8 inch slice of tomato.
Don't know what I'm going to do with more knives. But, at those prices I can throw them away when they get dull.
At my age I don't plan on buying any expensive cook ware.
I don't even buy green bananas!
Charlie