Best Santoku???

J

Jan Primus

Joined
Aug 29, 2006
Messages
5
I'm itching to get a nice Santoku, and am torn between the Hattori and Murray Carter wabocho...any advices are much appreciated.
 
I don’t know what the best Santoku on the market is but I have purchased two of these now for family members that take cooking very seriously and they both absolutely love this knife. I know that in one case the A.G. Russell Santoku knife replaced the Santoku that Rachael Ray uses (Wusthof Classic 7-inch) on her Food Network show. I would imagine that it all comes down to personal preference.

I hope that this helps.
Take care.


This is from A.G. Russell’s web site: http://www.agrussell.com/knives/by_...ives/a_g_russell_damascus_10_chefs_knife.html

The Corian like handle material is both beautiful and easy to handle, washes clean quickly. The design seems to offer the heavy forged bolsters of traditional European cutlery, but modern technology has made possible the lamination of extraordinary VG-10 and the beauty of a 16 layer Damascus on each side. This assures greater strength and shock resistance as well as great looks. 59-61 Rc.

(D) A. G. Russell Damascus 7-1/8" Santoku
AGKDM-7S: $99.95
 
Murray Carter makes some of the very best knives.... in carbon steel. I think the decision should come down more to the choice of carbon steel vs stainless steel. Would you rather have stainless, or are you a fan of carbon steel blades?
 
The best santoku is no santoku at all. I seriouly recommend getting a chef knife. Or, since we're talking about Japanese cutlery, a gyuto. Since Japanese kitchen knives have thinner harder blades than Western knives, they are lighter. That makes them easier to balance and less fatiguing to use. So, you can get the advantages of a longer blade without the extra weight. The santoku is pretty short for chopping, too long for paring and too wide for slicing. It doesn't really do anything very well or, should I say, as well as knives designed for those purposes. It is a compromise designed for one knife cooks. Get 2 or 3 kitchen knives. It is worth it.
 
Knife Outlet said:
The best santoku is no santoku at all. I seriouly recommend getting a chef knife. Or, since we're talking about Japanese cutlery, a gyuto. Since Japanese kitchen knives have thinner harder blades than Western knives, they are lighter. That makes them easier to balance and less fatiguing to use. So, you can get the advantages of a longer blade without the extra weight. The santoku is pretty short for chopping, too long for paring and too wide for slicing. It doesn't really do anything very well or, should I say, as well as knives designed for those purposes. It is a compromise designed for one knife cooks. Get 2 or 3 kitchen knives. It is worth it.
Click to expand...

Thanks for the advice, I already have a 8" chef, 9" bread, 4.5" pairing knife plus I've tried a freind's santoku and really enjoyed using it. I'm leaning to a Murray Carter or Tojihoro right now.
 
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