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Old 01-07-2016, 04:25 AM   #21
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Originally Posted by Andy M. View Post
Why?? I'm very comfortable with my chefs knives.
If I can find it in this mess, I have a Faberware 8" Santoku (new in the packaging, bought on clearance) I could send to you. Since I got the Henckels I have not used it.
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Old 01-07-2016, 08:15 AM   #22
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I've noticed that men tend to like the chef's knives and women tend to like the santoku. I have both and the santoku feels more balanced and steady in my hand. The chef's knife that came with my culinary school knife kit is much longer; DH uses it primarily.
I'm not sure how much it has to do with gender. For me, the knife I use depends entirely on what I'm cutting. If I have a big slab o'meat to break down, then I prefer a chef's knife for the extra length and heft. However, if I'm chopping veggies, I would much rather use a santoku. The lightness and sense of control is better suited for making quick work out of a pile of onions or carrots.
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Old 01-07-2016, 08:43 AM   #23
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PF, thanks, but it's not that important.

I have an 8" and a 6" chef's knives. I believe most santokus are 6" to 8" long. My chef's knives are heavier than santokus, but there are lighter chef's knives. I think it's just what you get used to for the most part. If I had to switch to a santoku, I'd adapt.
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Old 01-07-2016, 10:25 AM   #24
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I'm not sure how much it has to do with gender. For me, the knife I use depends entirely on what I'm cutting. If I have a big slab o'meat to break down, then I prefer a chef's knife for the extra length and heft. However, if I'm chopping veggies, I would much rather use a santoku. The lightness and sense of control is better suited for making quick work out of a pile of onions or carrots.
I'm not saying it's universal. It's just something I've noticed over time as we've discussed this in other threads.
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Old 01-07-2016, 02:58 PM   #25
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Originally Posted by Andy M. View Post
PF, thanks, but it's not that important.

I have an 8" and a 6" chef's knives. I believe most santokus are 6" to 8" long. My chef's knives are heavier than santokus, but there are lighter chef's knives. I think it's just what you get used to for the most part. If I had to switch to a santoku, I'd adapt.
I agree Andy and my Chefs knife will remain my goto knife for most prep I just like the feel of it better. I am glad I got the Santoku as well however because it does work a little better or me for dicing garlic, chopping parsley and that kind of thing so they will both have a home for the foreseeable future.
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Old 01-07-2016, 03:05 PM   #26
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So, an Ulu knife is out of the question for chopping, fine dicing veggies and herbs? Love mine.

I love talking about knives, just wish I could afford some fine Japanese knives...
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Old 01-07-2016, 03:56 PM   #27
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I like knives also Princess but have no desire for the lighter harder Japanese knife. I prefer more heft to my knives.
This is one of my favorites, not a kitchen knife but has been used on food on occasion.

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Old 01-07-2016, 06:23 PM   #28
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I've actually never used a santoku. I probably should try one sometime.
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You would love it Andy!

I tried one and couldn't see what the fuss is about.

I use my 2 knives almost exclusively, the gyuto and the petty.
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Old 01-07-2016, 08:34 PM   #29
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I tried one and couldn't see what the fuss is about.

I use my 2 knives almost exclusively, the gyuto and the petty.
I am not a fan of the Santoku. I have chef's, pettys, santoku, and nakiri. All Jaanese in VG 10 steel with similar handles. The handle acts only as a counter weight if you have a sharp knife and use a pinch grip. My santoku is used the least. The nakiri the most.

It's all in what you prefer.
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Old 01-07-2016, 10:10 PM   #30
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I tried one and couldn't see what the fuss is about.

I use my 2 knives almost exclusively, the gyuto and the petty.
I guess the fuss over the santoku is that I have found a knife I can wield with comfort and control. I may as well use a macheté if I am to use a chef's knife...no control at all. The balance is just not right for someone who can barely see over the counter
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