- Joined
- Jan 6, 2002
- Messages
- 24
Just got my Hattori Santuko from http://www.worldknives.com yesterday.
First impressions from day one:
Nice display box. The knife is quite striking, although the damascus is subtler than I expected. It is very pretty and delicate (63 layers), though. For the non-metric inclined, 17cm is definitely smallish for a kitchen knive, although it didn't create any difficulties for me last night. Handle is well-fitted and complements the blade well.
First task, partially peeling eggplant. I usually use a paring knife for this. The santuko definitely shaves off the skin more easily, but it is so sharp that it is challenging not to go deeper into the vegetable. Also, the wideness of the blade make manuevering around concave parts difficult. Probably not the right tool for this task, but I'm going to have to get a good edge back on my paring knife now.
Next, onions. Virtually no effort to slice through them. My girlfriend fell in love with the knife after one slice. I'm accustomed to the point on my chefs knife, so this will require modifying my technique a bit, but the ease with which it cuts will be worth it.
Tomatoes, piece of cake. Clean through the skin without squishing the fruit at all.
Chopping herbs, I notice that the straighter blade doesn't rock like my 8" chef. Probably I'll still with the chef's knife for this task.
Lemons and limes. Paper-thin slices are effortless. I barely have to try; it's just what the knife wants to do.
Day one summary: Looks destined to replace my chef's knife as my primary in the kitchen, but will stay slightly hidden to keep visitors from damaging it (or themselves
)
First impressions from day one:
Nice display box. The knife is quite striking, although the damascus is subtler than I expected. It is very pretty and delicate (63 layers), though. For the non-metric inclined, 17cm is definitely smallish for a kitchen knive, although it didn't create any difficulties for me last night. Handle is well-fitted and complements the blade well.
First task, partially peeling eggplant. I usually use a paring knife for this. The santuko definitely shaves off the skin more easily, but it is so sharp that it is challenging not to go deeper into the vegetable. Also, the wideness of the blade make manuevering around concave parts difficult. Probably not the right tool for this task, but I'm going to have to get a good edge back on my paring knife now.
Next, onions. Virtually no effort to slice through them. My girlfriend fell in love with the knife after one slice. I'm accustomed to the point on my chefs knife, so this will require modifying my technique a bit, but the ease with which it cuts will be worth it.
Tomatoes, piece of cake. Clean through the skin without squishing the fruit at all.
Chopping herbs, I notice that the straighter blade doesn't rock like my 8" chef. Probably I'll still with the chef's knife for this task.
Lemons and limes. Paper-thin slices are effortless. I barely have to try; it's just what the knife wants to do.
Day one summary: Looks destined to replace my chef's knife as my primary in the kitchen, but will stay slightly hidden to keep visitors from damaging it (or themselves
)