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Old 02-10-2005, 02:15 PM   #11
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The first good knife I ever bought was the Rachel Ray special LOL. I really like using it, but I prefer my 10" chefs knife. They both have their place in my kitchen though, but if I had to pick just one it would not be the santoku. If I did not have a choice though, I could be perfectly content using the santoku and not the chefs knife.

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Old 02-10-2005, 02:26 PM   #12
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I too prefer my 8 and 10 ich chefs knife. Gave the Santoku a 1 month trial.


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Old 02-11-2005, 01:02 AM   #13
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Up date on my $9.95, 7" Santoku by Fauberware.

The more I use it the better I like it. I tried to use my 8" J.A. Henckels Chef's knife yesterday and it really felt akward.

I took the grinder to my Santoku today and rounded the place where the handel meets the blade. Feels much better on the grip now.

This just confirms that the feel and "heft" of the knife can make the difference.

BTW it's still holding a good edge!

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Old 02-13-2005, 02:49 PM   #14
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Is ther anything DIFFERENT about a "Santoku" knife, and asharp one?

If so, what is it?

I wonder if I could actually get a REAL knife in MY locality.
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Old 02-22-2005, 09:58 AM   #15
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I bought a 7" hollowed edge from Wusthoff. Wish I hadn't. Food sticks to it just like all the other knives I have. It does a decent job of slicing, but no better than any other knife. It lacks the heft of my 10" chef knife, which really bothers me. Last complaint is that the lack of curve on the blade makes it impossible to rock the knife the way you would with a traditional knife.

Better living through denial.
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