Well, I just recieved my Shun Santoku, and what a knife! It shaves out of the box, and is a very attractive knife. Feels good in the hand just holding it (haven't gotten to use it much yet, except to cut some raw steak), I hope it is as good as those here have proclaimed.
So with that out of the way, allow me to introduce myself and speak of my quest here. I recently began searching for a nice set of knives for my kitchen, and began with the idea that Henckels or Wusthofs were among the best out there. After mych reading here & at the foodie forums, it seems that they are more of a mid-range item, in the opinion of most knife pros & chefs.
So after reading a bit here, I rodered the Kai Shun, and beleive it will be a valuable start for my kitchen collection. I have considered some Watanabe blades, but got the impression somewhere that they have to be cleaned immediately after use, and need to be oiled. Is this true? What about the Shun's, do they need to be oiled? Of course, I know now that one needs to hand wash a blade soon after use, and dry it, and never put it in a dishwasher... but surely washing it right after cutting is not truly necessary?
So what I am looking for now is opinions/advice on blade care, as well as helping me select a second knife for my kitchen. (I like the look of Damascus steel, but the Shun is not as dark as some I have seen.) Also, I have yet to find a smooth steel, everything I find seems to be grooved. Can someone point me in the right direction, or will ceramic work just as well (with a lighter touch, or course)?
Thanks in advance for your replies, and thanks to the owner/mods for providing such a great resource to us!
Dave
