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Old 02-19-2007, 06:29 AM   #21
Head Chef
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,417
MY chef's knife is the one of choice. I bought a santoku and rarely use it. Maybe I'll get a cleaver after reading some of these posts.
I can resist anything, but temptation. Oscar Wilde
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Old 03-11-2007, 06:18 PM   #22
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Join Date: Mar 2007
Posts: 136
Originally Posted by elcameron
It is what you are used to. In my opinion a santuko is a weak imitation of an Usuba, a Japanese vegetable knife.
El Cameron, your post reminds me of something that a very accomplished cook once told me, that a santoku is what you buy when you either can't afford or don't have space for both a chef's and a vegetable knife (I had all three, d'uh!). I got the feeling she didn't consider it a proper knife, either. I just bought some new knives not long ago, and didn't purchase the santoku for fear of being redundant. So far, so good (but it's nice to know I can still get one if I really miss it.)
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