Looking for inexpensive kitchen knife. Approx. $30-$40. Looks like the popular style

[bbp]

these days is the Santoku. This is my first post, I've spent a few hours reading other posts. My searching skills aren't up to par yet.

The knife will mainly be used for cutting vegetables, fruits, boneless chicken, nothing major.

I've seen Santoku's with and without the hollow ground, is it that much better to have? One of the knives I've been looking at is the Spyderco and that does not have it, but is dish washer safe which is nice.

Any opinions/ advice would be great.

Thanks
bbp

 

[HoB]

Santoku from Spyderco. Far and away the best kitchen knife you will find in this price category.

 

[bbp]

have you seen one with the hollow ground or do you feel thats not necessary?

thanks

 

[HoB]

I have the feeling that you are talking about a scalloped blade, not a hollow grind. I wouldn't want a hollow grind on a kitchen knife. The scalloped blade was for the longest time a trademark of Forschner which were also the only ones to do it right. They were/are very popular in the meat business. When the scallops are applied correctly, it helps quite a bit in reducing binding with soft material like meats. Spyderco has one with scallops which is called "Homemaker". It is a bit more expensive but still fairly cheap. I believe it is only sold directly through Spyderco.

However, I think that the scallops are not necessary for a typical chefs knife and they are still not very common, nor are they "native" to the japanese design of the Santoku.

In any event I think it is far more important to look at the basic quality of the knife: Bladesteel, grind, handle ergos etc, than at neat little add-ons. Under those criteria the Santoku from Spyderco is really hard to beat in that price range.

 

[bbp]

i think your right, i am talking about the oval sort of cutouts that run down the lower edge of the blade.

can you recommend a sharpener? i am a complete beginner.

 

[HornsKeith]

i think your right, i am talking about the oval sort of cutouts that run down the lower edge of the blade.

can you recommend a sharpener? i am a complete beginner.

You'll probably find that the most common sharpener on this forum is the Spyderco Sharpmaker, which I also have. Great general purpose sharpener, especially for things like kitchen knives.

 

[shappa]

However, I think that the scallops are not necessary for a typical chefs knife and they are still not very common, nor are they "native" to the japanese design of the Santoku.

.

Quite true. The only help I've sen with the scalloped edge is when cutting cheese. It did help release a bit easier. not enough to warrent a change in knife choice.

Also NEVER put a knife you care about into the dishwasher. A quick wash and wipe then back to the rack. The handle will rot or pop off from the water/heat and the edge will just take a beating...meaning you'll spend a lot of time sharpening.