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Old 12-17-2007, 09:11 PM   #21
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Does anyone know how long Santokus have been around? Years? Decades? Centuries? Are they just a fad? Why bother having an "in between" knife?

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Old 12-18-2007, 11:50 AM   #22
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Some would say a higher quality "in between" knife is better than having the two regular quality knifes that it replaces.

Personally I say there is a tool for every job. Give me my knife sets
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Old 12-18-2007, 12:01 PM   #23
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Quote:
Originally Posted by Hawkeye16 View Post
Some would say a higher quality "in between" knife is better than having the two regular quality knifes that it replaces.

Personally I say there is a tool for every job. Give me my knife sets
In between could be interpreted as "average" and for that I have no interest. As to knife sets, I feel there is way too much duplication. An 18 piece set yields about 5 knives that you'll ever use.

My kitchen has no set, rather individual knives from names of which most would not recognize, ie. Ray Rantanen, Moritaka, Murray Carter, etc.

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Old 12-18-2007, 12:34 PM   #24
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Quote:
Originally Posted by buzzard767 View Post
In between could be interpreted as "average" and for that I have no interest. My kitchen has no set, rather individual knives from names of which most would not recognize, ie. Ray Rantanen, Moritaka, Murray Carter, etc.





















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Old 12-18-2007, 12:47 PM   #25
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Perhaps Big Bro should outlaw the possession of knives not configured like Santokus since pointy knives present a greater stabbing hazard?
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Old 12-18-2007, 12:55 PM   #26
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I really believe that in the end it all comes down to personal preferences. The person who got me my wustof set (from the supplier, at thr rock bottom price) talked me into getting 'tomato knife" I am yet to use it. I have 2 santoku knives but I prefer the chefs knife, especially the last one I got 12" one. Love that one.
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Old 12-18-2007, 12:57 PM   #27
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I like the greater curve of the chefs knife. It is thicker so the strength of the blade is from the thickness allowing it to drop to a point and not have a tip that bends under normal use. The Santokus is thinner so to keep the blade strength for the full length it ends in a sheeps footed tip. When I want to take the meat off a whole turkey I enjoy using the tip of the chefs knife to feel along the bones. The santokus tip just plows.

I find most veggie work I'll do with a very sharp 4" paring knife. Rutabgas turnips and celeriac and its back to the 8" chefs knife.

My son-in-law just got a set of the hybrid damascus knives that were mentioned earlier. Having more money than cooking skills he has cut himself ever time he has used the knives. They look really good have an excellent edge and have some curve to the blade edge. They still are more sheep footed to the end than a good chef knife.

I have a variety of knives but the one factor I prefer in all of them ( natch not fillet) is to have a blade with a useable heel not a heavy shoulder of steel joining into the handle.
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Old 12-18-2007, 02:40 PM   #28
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The home cook only really needs three knives, a chef's, a paring, and a bread. Come to think of it you can replace the paring knife with a Messermeister serrated peeler and buy bread presliced so maybe only one knive is needed.

Of course a family only needs one car. A hunter only needs one gun. A fisherman only needs one pole. If the world worked that way a lot of manufacturers would go out of business.

Then there are aficionados who collect hoards of cars, stamps, guns, cigars, single malts, and even kitchen knives. It just so happens that collectibles aren't found in Macy's.

As to this thread, I choose chef's knife.

bowling shirt - Im not buying into your jealousy post.

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Old 12-18-2007, 02:47 PM   #29
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I used to use a santoku all the time, then I started practicing with a chef's knife at school. After a while, the chefs knife grew on me.

Santoku has a thinner blade and is a litter better at a few things, but the chefs knife does it all and it rocks oh-so better.
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Old 12-18-2007, 09:19 PM   #30
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Quote:
Originally Posted by buzzard767 View Post
In between could be interpreted as "average"
Hmm I am not sure how you came up with that. I do not see what "in between" has to do with quality. To me is just means fusion or a cross between two existing things, but that is just how I take it.

There are some very high quality santokus that are far from average.

Sure you can get with 3 knives in the kitchen. Actually you could get away with just one knife. My father carved the Thanksgiving turkey this year with a paring knife and he did a beautiful job. But what chef would seriously only have one knife or 3 for that matter. You can get away with one, but you can do a lot with all the others too. If I am cutting a cherry tomato I reach for my paring knife. If I am cutting a plumb tomato I reach for my 7 inch santoku. If I am cutting some large beefsteak tomatoes I will either reach for my santoku or my chefs knife.

It really comes down to personal preference.
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