kitchengoddess8
Sous Chef
- Joined
- Nov 4, 2011
- Messages
- 904
I have been using a low end Henckels santoku knife that I got at Bed Bath and Beyond, and it seems a little flimsy. I'm thinking of exchanging it for something of slightly better quality, possibly in the Victorianox line. I'm not sure whether to get another santoku or a chef's knife, In the past I used a Wusthof classic 8" chef's knife but it was too big and cumbersome for me. Does anyone have any suggestions for how to choose a knife?