"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Knives
Click Here to Login
Thread Tools Display Modes
Old 07-28-2006, 12:02 PM   #1
Master Chef
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
Send a message via Yahoo to ChefJune
Rating Santokus

I just found this article online, and thought it might be of interest to anyone whose knife is feeling uncomfy, or who is thinking about buying a Santoku. It is from New Yorker Magazine.

I tried to delete two of the pictures, but apparently when I deleted two, it took care of all of them Still interesting.

<H2 style="MARGIN: auto 0in">The Subtle Knife

(Photos: Davies + Starr)
With popularity comes proliferation. We enlisted chef Masayoshi “Masa” Takayama to evaluate the best of the expanding Santoku breed. He tested ten straight from the box (no additional sharpening allowed) by chopping onions, slicing boneless chicken, and mincing parsley. Finally, he tried slicing parchment paper—the same way he tests his beloved single-bevel Yanagi knife after its daily session on the grindstone. He judged each for balance, sharpness, cutting ability, and how long it kept its edge. They are ranked below in order of preference.

It’s made by Kai, one of Japan’s oldest knife companies, using the “Damascus technique”—32 layers of steel painstakingly sharpened to a fearsome edge, leaving a beautiful moiré pattern on the blade.
$94.98 at Broadway Panhandler, 477 Broome St., nr. Greene St.; (212-966-3434).

The blade is made from top-quality Swedish stain-resistant steel, which has a hardness comparable to carbon steel and holds its edge well. Masa called this model “very comfortable and well balanced; it is stiff, strong, and sharp. This type of blade is good to sharpen on a whetstone.”
$169 at Korin Japanese Trading Corp., 57 Warren St., nr. W. Broadway; (212-587-7021).

Designed by Korin’s knife master Chiharu Sugai, this has a carbon-steel interior coated with a high-chrome-low-carbon layer; that makes it softer and easier to sharpen. Masa found the handle too light, “but it has a comfortable grip when chopping, which is important for regular use. The nice, soft stainless steel and the longer shape let you chop onions and parsley fast.”
$96 at Korin Japanese Trading Corp.

The Mac, which tied with the Wüsthof below, has a high-carbon stainless blade that sharpens well, but it’s delicate, so it could chip if it hits a bone. The plastic handle resists staining, heat, and cracking, but “it’s too light, and difficult to grip,” said Masa. “The soft steel blade is very sharp, but it won’t hold that sharpness for long. It is good for slicing onions.”
$59.95 at Broadway Panhandler, 477 Broome St., nr. Greene St.; (212-966-3434).

A high-carbon stainless-steel blade forged in Solingen by one of Germany’s oldest knife companies. Masa called it well balanced; “the blade is very thin, but in a good way, and it’s very sharp and cuts well. Ideal for slicing chicken and vegetables.”
$114.95 at Bowery Kitchen Supplies, Chelsea Market, 75 Ninth Ave., nr. 15th St.; (212-376-4982).

A high-carbon stainless-steel blade whose futuristic “hollow-ground” (those identations) style is said to help the knife slide more easily through food. For general purposes, said Masa, “the knife has a good curve,” but a heavy handle and thick blade make it clumsy and hard to sharpen.
$90 at Broadway Panhandler.

A high-carbon stainless-steel blade with the trademark cushiony nonslip grip. “The blade is not made from good stainless steel,” said Masa, after it failed the paper test. “The knife does not have a good balance, and I don’t like the soft, fat handle.”
6.5-inch hollow-ground $19.98 at Zabar’s, 2245 Broadway, nr. 80th St.; (212-787-2000).

Puck’s celebrity knife gets low marks for an uncomfortable handle and a blade that’s “more or less uniform throughout. Just the the tip comes to a ‘V,’ and because of this it’s not very sharp . . . It’s impossible to ever sharpen a knife with this shape.”
$79.98 as part of a set of fourteen, from HSN.com.

Forged in Germany from a single piece of high-carbon steel, with a smooth polypropylene handle. “The handle is long and heavy, which means you will tire easily,” said Masa. “While the edge is sharp, the blade is very thin and will dull fast.”
$89.95 at Sur La Table, 75 Spring St., at Crosby St.; (212-966-3375).

Thanks to Ray’s endorsement, this has been a best seller in its year on the market, but it came in last in Masa’s evaluation. “This knife does not have a good balance,” he said. “The blade is heavier than the handle and feels like it is tilting forward; the stainless steel is cheap, and the handle is uncomfortable.”
$69.95 at Sur La Table.


ChefJune is offline   Reply With Quote
Old 07-28-2006, 02:44 PM   #2
Assistant Cook
Join Date: Jan 2006
Posts: 1,694
As I said in another thread about knives it is always good to hold a knife in YOUR hand and see how it suits YOU.
I gave all our kids Wusthof santokus for Christmas one year--$100 variety (but on good sale). Everyone loved them and I did too when I "test drove" one before wrapping it.
Went to Amazon to treat myself to one. Found a Wusthof (lower grade) for about $25. I actually like it better than the more expensive ones.
So, while a Japanese chef may be a good tester, in the final analysis it is just his opinion of the knife--in my opinion.
Gretchen is offline   Reply With Quote
Old 07-28-2006, 03:02 PM   #3
Master Chef
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
Send a message via Yahoo to ChefJune
There is no question that everyone's hands are different. Just thought this was a good "jumping off point" since it included assessment of so many different ones.
ChefJune is offline   Reply With Quote
Old 07-28-2006, 03:07 PM   #4
Head Chef
Join Date: Sep 2004
Location: USA,Maryland
Posts: 1,191
I've considered getting one (heck, I've even given one as a gift) but my chefs knives are doing just fine. BUT, you can never have enough toys
"You wouldn't know a diamond if you held it in your hand. The things you think are precious I can't understand" STEELY DAN.
JohnL is offline   Reply With Quote
Old 07-28-2006, 03:16 PM   #5
Sous Chef
Chef_Jen's Avatar
Join Date: Jul 2006
Location: Scottish Borders of England
Posts: 516
Send a message via MSN to Chef_Jen Send a message via Yahoo to Chef_Jen
great article june
Chef_Jen is offline   Reply With Quote
Old 07-28-2006, 03:34 PM   #6
Assistant Cook
Join Date: Jan 2006
Posts: 1,694
I really like the Santoku better than the chef's knife--more flat blade in contact with the flat cutting board. You rock the knife just the same.

He also refers to "hollow ground" as "those indentations". The indentations are called "kullens". Hollow ground refers to how the blade is sharpened. Hmmmmmm.
Gretchen is offline   Reply With Quote
Old 08-03-2006, 04:30 PM   #7
Senior Cook
Join Date: Mar 2006
Posts: 496
I can attest to the greatness of the Mac knife--or all Mac knives, for that matter. Best kept secret in knives, IMO (Go Rob Rainford, go).

But all in all, I think the article missed the ball. I'll stick with my Kyocera Damascus ceramic santoku, thank you very much.
Poppinfresh is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 07:05 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.