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Old 05-04-2005, 10:16 PM   #11
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Quote:
Originally Posted by MJ
I enjoy watching Rachel Ray, but I didn't notice the new knife. I remember hearing about her having problems with her hands or something??? I will have to check out that Furi Santoku.
I've used this knife in the past (not the Santoku version). The handle is really nice. I own more Wustoffs than I can admit and they are great in the kitchen. I used on of these briefly (borrowed) and the feel on your hands is great. When you are cutting all day, it makes a big difference. I wasn't about to change over to a whole new set though.
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Old 05-05-2005, 01:19 AM   #12
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TV cooks have corporate sponsors who pay them to use their stuff .... which is why I don't go running around looking for the latest "things" that "they" have. Emeril used to use KitchenAid stand mixers ... this season he is using Viking.

Rachel wasn't the first one I remember seeing use a santoku knife ... if memory serves me right, it was Ming Tsai and his ceramic santoku knives 2-3 years ago.
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Old 05-05-2005, 03:10 AM   #13
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Never heard of that brand. Might be worth looking into. Here's my santoku of choice:

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Old 05-05-2005, 08:14 AM   #14
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I like Racheal Ray, especially that $40 a day show. I think it's funny. My all time favorite is the one in Vegas. Yep, she only spent $40 on all those meals, what they didn't mention was that to jump from one casino to the next like she did, you either need to rent a car, or drop about $80 in cab fares...

Still funny though. Waiting for her to come do a show in Detroit, so the locals can clue her in on the sack of 10 at White Castle!

John
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Old 05-05-2005, 08:28 AM   #15
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Quote:
Originally Posted by GB
The only reason I brought up her new knife is that I feel that like her or not, Rachel Ray is to credit for the Santoku knife gaining its popularity. Had it not been for her, most people would still not know what it is or that it even exists. People saw her using that knife and wanted to know what it was. I just found it interesting that she switched and was curious to know if Furi would gain significantly more popularity because of her.

True enough GB. I just recently bought a Santoku and it is a very comfortable blade to use.
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Old 05-05-2005, 09:00 AM   #16
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Quote:
Originally Posted by Michael in FtW
Rachel wasn't the first one I remember seeing use a santoku knife ... if memory serves me right, it was Ming Tsai and his ceramic santoku knives 2-3 years ago.
Yes I am sure this is correct, but RR is the one who should be credited with starting the Santoku frenzy IMO. Many others have used these before her, but once she started to use it everyone wanted to know what it was and where to get one.

It is sort of the same way that Emeril got a lot of people interested in cooking. No matter what you think of the guy or his show, he did a lot to inspire people to get excited about food.
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Old 05-05-2005, 04:47 PM   #17
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I bought the original one she used. It is now my most used knife bar none - even my once favorite chef's knife. It's just so versatile. I'm sure any of the brands are good. Could be that after awhile (yes, sponsers could definately change) but it could also be that as repetivive as chopping, dicing, and slicing is a slight change in the way you grip may ease some tendonitis-type pain? Just a guess.
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Old 05-05-2005, 05:23 PM   #18
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after looking at the picture provided by MJ, the Furi Santoku is, to me, almost a modified Chef's knife. It has more belly, and a less severe drop point. Most santokus I have seen drop the point nearly to the cutting edge and have very little belly. The cutting edge is slmost formed in a straight line from bolster to tip.

I think the Furi model would be more comfortable, as it allows both chopping and slicing motions. As I've said so many times, the shape of both the blade and handle of my Croma Chef's knife make the tool so much easier to use and produce less fatigue.

For simple chopping, the santoku, like a good Chinesse cleaver, will make short work of celery, carrots, etc. But I can do the same with my Chef's knife, plus slice, carve, and perform decorative touches. It's more of an all-purpose shape. And as with all multi-purpose tools, you lose some of the excellence for each single purpose, but gain by the tools utility. Better knives limit the functionality loss and try to maximise the utility, providing an excellent all-around tool.

As an example, I could use my Chef's knive to fillet a fish. It would work and I have use it for such a purpose. But the blade is really too wide for the purpose. It's a bit clumsy. But it works wonderfully for both chopping and slicing. It sorks for carving a turkey, but is a poor substitue for carving a bone-in ham. Again, the blade is too wide to make the tight turns required for the job.

My son uses the Croma Santoku. He prefers it to my chef's knife of the same brand. He absolutely swears by the thing. I tried it out and found that I couldn't do as much with it. I don't like it.

The point is, use what is most comfortable for you. And choose knives for their funtionlity rather than because they are the brand of the week.

Seeeeya; Goodweed of the North
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Old 05-05-2005, 05:48 PM   #19
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I would buy it again Goodweed. It's so hard to buy knives - you never know until you start using them how they will "fit".
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Old 05-05-2005, 05:50 PM   #20
 
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I do not let celebrities influence me over much about my equipment choices.

I like the knives I have.
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