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Old 02-04-2009, 06:24 PM   #1
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Exclamation Santoku knife help wanted!

Hello everybody…I am not a chef yet but I hope to be one day… I have been cooking for several years and I think is my thing… anyway… I am writing because I am in a dilemma… I want to buy a good santoku knife but I can’t really choose one… so I am asking for your opinion…

Questions:
1. Legnth (I am thinking a 7 inch)
2. What type of blade? (Plain or hollowed-escalloped Edge)
3 Which brand? (Kershaw Shun, Victorinox, Stellar, James Martin, Henckels or Global?)
(I can spend till 120 euros)

Thanks in advance…

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Old 02-04-2009, 06:27 PM   #2
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What will you specifically be using it for? That will help you know what type of blade to look for
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Old 02-04-2009, 06:41 PM   #3
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general cooking...
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Old 02-05-2009, 07:48 AM   #4
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Do you already have a chef's knife that you use?

If so I'd recommend getting a Nakiri rather than a Santoku. A very simplified explanation is that the Santoku design combines the benefits of the Nakiri and a Western Chef's knife, but the two 'parent' designs are more efficient at their specialised roles than what a Santoku is.

Generally speaking I would avoid most Western blade manufacturers when it comes to a Santoku or Nakiri as the blade design is predicated on using a strong thin blade. I'm not a Japanese expert, but some Western blades that use the right type of steel with the design are:
Fallkniven White Whale
Solicut Absolute ML
Robert Herder (German Carbon Steel blade maker)
Scanpan Damastahl range (avoid their Classic range for this type of knife)

PS I don't know how these fit into your price range, other side of the world and all that.
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Old 02-05-2009, 08:37 AM   #5
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[quote=jpaulg;787637]Do you already have a chef's knife that you use?

If so I'd recommend getting a Nakiri rather than a Santoku. quote]

i have a usuba and a sashimi...
as for a chef's knife... the one i have is not that good that is way i am looking for a santoku...
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Old 02-05-2009, 10:29 AM   #6
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If you want to be a chef, get a chef's knife rather that a santuko.

Chef's knives are more versatile and have a curved blade so that you can "rock and roll" the knife while chopping.

Santukos have a straight blade more suitable for slicing.

Never buy a knife of any kind without holding it and trying it first.
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Old 02-05-2009, 10:33 AM   #7
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I got a Wustoff santuko for Christmas. I wouldn't have bought one for myself, but, now I use it more than my chef's knife. The escalloped edge is great for chopping onions or mincing garlic, and for precision cutting. I think the edge is a great benefit.
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Old 02-05-2009, 11:19 AM   #8
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Victorinox

These people also make the swiss army knives! The blade is not to heavy and nice an inexpensive. It has the graton on the side of the blade so slices fall away easily. Santoku roughly translated means "3 uses", slicing, dicing, and chopping.

I know they have one at KitchensOnTheSquare.com

I've bought stuff on this site before and they ship super fast!
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Old 02-05-2009, 03:52 PM   #9
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Sunshine,

If this is to be your main knife a Santoku is a valid choice. I use a Chef's knife and a Nakiri and have sold off my Santokus.
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Old 02-05-2009, 05:00 PM   #10
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Quote:
Originally Posted by sunshine_thess View Post
Quote:
Originally Posted by jpaulg View Post
Do you already have a chef's knife that you use?

If so I'd recommend getting a Nakiri rather than a Santoku.
i have a usuba and a sashimi...
as for a chef's knife... the one i have is not that good that is way i am looking for a santoku...
While they look superficially similar an usuba and a nakiri are different. The usuba in single beveled and the nakiri is double beveled. I won't try to talk you out of a santoku if you really want one but if your gyuto or chef's knife is working for you you should replace it first. A chef's knife is more useful than a santoku, especially if you want to work in a commercial kitchen.

That said, if your chef's knife sucks and you aren't going to replace it, then I'd probably choose a santoku over a nakiri. The latter will be fantastic for veggies (better for some work than the gyuto) but the lack of a point will make rocking/chopping impossible. Plus, you really need a sharp tip for some type of work.

I agree with jpaulg, steer away from western makers for your santokus or nakiris. It's not that they're no good, they're just not likely to be as ideal as a Japanese version. Western companies that have lost market share to their Nipponese rivals are starting to change their products to be more competitive (eg the Henckels Twin Cermax, made in Japan) but overall you're still better off with an Asian. Buzz has mentioned them before, but you might want to poke around a bit at JapaneseChefKnife.com Lots of good stuff, flat $7 shipping.
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Old 02-05-2009, 06:59 PM   #11
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I wasn't going to post in this thread because Santokus aren't my bag. I changed my mind when I saw the Nakiri recommended. A Nakiri is vegetable slicing only. That's all they're good for. Santoku means three virtues in Japanese, that being vegetables, fish, and meat. Yes they work, but do you need one? A Santoku can do 50% of what a Gyuto (Chef's knife) can do whereas a Gyuto can do 100% of what a Santoku can do and much more. I can get along just fine with nothing more than a 240mm (9.4") Gyuto and a Messermeister serrated peeler. Properly sharpened it slices meat, slices and chops vegetables, and goes through bread as easily as a dedicated serrated or scalloped slicer. Oh, Gyuto means cow sword. It was original made for butchering. They just didn't realize at the time that they had invented the most versatile kitchen knife in the world. Concerning the brands mentioned in the original post, I wouldn't buy any one of them. There are quite a few knives that are both better and fall within your budget.

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Old 02-06-2009, 04:43 PM   #12
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thanks everybody for your replies...
i see you all suggest a Gyuto… so… can any of you suggest a specific model or brand? Do you own one that you are really satisfied by???
I did a quick research and these knifes go way up in prices… so I really need your opinion because I am kinda new in chef’s knifes…

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Old 02-06-2009, 06:36 PM   #13
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I'm partial to Hattori:



This place has good prices, but they seem to be out of Gyutos at the moment: CLICK ME (scroll down for the kitchen knives).

Masahiro is a good value, IMHO, if you decide on a Santoku:



Check this site: CLICK ME
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Old 02-07-2009, 02:39 AM   #14
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I've been happy with this santoku.
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Old 02-07-2009, 03:42 AM   #15
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Very nice, DrT. I've seen them at JWW and the price is right. Is that where you got yours?
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Old 02-07-2009, 09:38 AM   #16
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It is indeed!
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Old 02-08-2009, 09:57 PM   #17
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Hey Scotch nice knives ha!! But they're expensive, I like the one that preferred by dr.t the price is good.. Any one who knows a great deal? How about the site below? Sire you'll love the price.
The Masahiro is only a couple of bucks more and I think it may be a better knife. If nothing else, I much prefer the more western-style handle.
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Old 02-09-2009, 06:10 AM   #18
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Quote:
Originally Posted by sunshine_thess View Post
thanks everybody for your replies...
i see you all suggest a Gyuto… so… can any of you suggest a specific model or brand? Do you own one that you are really satisfied by???
I did a quick research and these knifes go way up in prices… so I really need your opinion because I am kinda new in chef’s knifes…

What is your price range?
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Old 02-22-2009, 12:47 AM   #19
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DrThunder88's Tosagata is a great knife but it would probably be harder to maintain.... I would mean that I think it would have a bigger chance of getting rust and also change the taste and color of foods if you don't know how to maintain it. It depends on what kind of knife user you are and if you are going to take the time to properly maintain it. You can be better off with something that wouldn't stain if you answered no. I personally would get a gyuto than a santoku. It depends on what you use it for. They are both pretty much the same thing except for size. I think the santoku is usually around 7 inches and that's like max. The gyuto is the same knife except longer. I would get one without the scalloped edging though. That stuff don't really do anything. It's all just for looks. If anything, it's just minimal performance effect. You are better off just sharpening your knife to a really sharp edge. Plus once you sharpen it down to the scalloped edging, then that's pretty much about it for the knife.... time for a new one.... I'm a professional sushi chef and I noticed that the fish and all the sushi rolls (the rice) just gets stuck to the knife. I cut the rolls and the rice fills up the indentions. Fish seem to tear more easily.
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