you have some options for a 5.5" santoku:
Santoku Knife (5.5-in.) by Shun at Food Network
Amazon.com: Knuckle Sandwich 5.5" Santoku - "Chopper": Kitchen & Dining
Kyocera Ceramic 5.5" Santoku Knife/Y Peeler-Black Set , Gift Sets, GIFTS
Santoku, CLASSIC, 4182 / 14 cm
(and more, including ceramics - search with metacrawler "santoku 5.5" )
people with small hands usually disagree with the "massively manly" handle styles so common - see the handle of the first listing on Shun vs "many other makers"
steel, blade geometry, hardness etc etc are all important aspects of "a good knife" - but if the knife doesn't fit your hand and one feels uncomfortable using it - that knife will never become one's favorite tool, no cotton picking matter how much it costs.
there is massive amounts of BS, marketing hyperbole and outright lies/deceptions in the "knife market" - so take anything other than recommendations/opinions from people / sources you know with six or seven tons of salt.
take the idea that Cutco has such a wonderful warranty. oddly enough, if their reps would stop drinking the KoolAid and actually compare the written warranties of other major makers (posted on the net) there's little to no difference to be found.
free sharpening for life . . . well, read the fine print. shipping to + 'handling fee' + a second set to use while the other knives are out for service. my point? if you want to move into decent quality kitchen knives, you will need to seriously consider learning how to care for them - which includes steeling and sharpening. sharpening is not rocket science; a bit of practice is all it takes.
if the only"storage" option is tossed in the junk drawer with the can opener and scissors, might want to reconsider. there is no "fine" edged knife - metal or ceramic - that will stand up to that kind of abuse.
staining / "maintenance" - stainless stains much less easily than carbon steel. carbon steel stains nicely, develops a patina - if one is not "happy" with a patina'd knife, don't buy carbon steel knives because it is extremely impractical to keep them "shiny bright"
if you get into some decent knives you will need to develop the habit of wiping / cleaning them and putting them away "after use" in a proper storage "thing" - a block or such. in my kitchen, "use" could span 2-3 minutes or 2-3 hours - had them (stainless) for 25 years and they are none the worse for wear. and yes, now and then one gets left out overnight after slicing up an apple or such and no, the knife did not disintegrate.
nor can one blindly go by brand name. you probably know the "quality basics" - forged, full tang, rivets. well, some 'big name' makers have introduced less expensive lines of stamped knives.
Santoku Knife (5.5-in.) by Shun at Food Network
Amazon.com: Knuckle Sandwich 5.5" Santoku - "Chopper": Kitchen & Dining
Kyocera Ceramic 5.5" Santoku Knife/Y Peeler-Black Set , Gift Sets, GIFTS
Santoku, CLASSIC, 4182 / 14 cm
(and more, including ceramics - search with metacrawler "santoku 5.5" )
people with small hands usually disagree with the "massively manly" handle styles so common - see the handle of the first listing on Shun vs "many other makers"
steel, blade geometry, hardness etc etc are all important aspects of "a good knife" - but if the knife doesn't fit your hand and one feels uncomfortable using it - that knife will never become one's favorite tool, no cotton picking matter how much it costs.
there is massive amounts of BS, marketing hyperbole and outright lies/deceptions in the "knife market" - so take anything other than recommendations/opinions from people / sources you know with six or seven tons of salt.
take the idea that Cutco has such a wonderful warranty. oddly enough, if their reps would stop drinking the KoolAid and actually compare the written warranties of other major makers (posted on the net) there's little to no difference to be found.
free sharpening for life . . . well, read the fine print. shipping to + 'handling fee' + a second set to use while the other knives are out for service. my point? if you want to move into decent quality kitchen knives, you will need to seriously consider learning how to care for them - which includes steeling and sharpening. sharpening is not rocket science; a bit of practice is all it takes.
if the only"storage" option is tossed in the junk drawer with the can opener and scissors, might want to reconsider. there is no "fine" edged knife - metal or ceramic - that will stand up to that kind of abuse.
staining / "maintenance" - stainless stains much less easily than carbon steel. carbon steel stains nicely, develops a patina - if one is not "happy" with a patina'd knife, don't buy carbon steel knives because it is extremely impractical to keep them "shiny bright"
if you get into some decent knives you will need to develop the habit of wiping / cleaning them and putting them away "after use" in a proper storage "thing" - a block or such. in my kitchen, "use" could span 2-3 minutes or 2-3 hours - had them (stainless) for 25 years and they are none the worse for wear. and yes, now and then one gets left out overnight after slicing up an apple or such and no, the knife did not disintegrate.
nor can one blindly go by brand name. you probably know the "quality basics" - forged, full tang, rivets. well, some 'big name' makers have introduced less expensive lines of stamped knives.
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