Avoid a santuko.....?
I thought to someone like me, the santuko was similar enough to the Western (French?) chefs knife, and with just a subtle enough difference, that I might prefer one over the other. I think I'm still going to pick one up. With everything I've been reading I might prefer the thinner blade.
And BTW, not mentioned before, I have a Chinese knife (cleaver?). I bought it years ago, back when the closest city had a restaurant supply house and everyone was buying those hand hammered woks off of TV
I should really start using it more. I always liked it because of the added height. That knife I held the blade, as shown to me in the store. I've tried the pinch grip on my chefs knives only recently and to tell the truth, at this point I have better control gripping the whole handle like I'm used to. I could see myself getting real comfortable with the grip of the forged Victorinox like I posted and like I think SSheppherd (sp?) also posted.
I must have gone through twenty sites this afternoon reading how to choose a kitchen knife
Thanks again jpaulg.
Whoops, edited to say I was confusing santoku with gyuto... sheesh. Maybe I should stick with western knives, if only because their names are less confusing..... lol