Need help QUICK: What's better all around KITCHEN use? 6" Santuko or 8" Chefs...

I take the approach that you should always push people to thin sharp blades for their kitchen knives, it is time for them to grow. Make them spend a lot of money on a knife that you explain is a "fine instrument". Make them feel bad if they screw it up. On the other hand push them to get a second blade close to a Chinese cleaver for those times they really need to chop something tough. I like the Joyce Chen 7" all-in-one cleaver for this purpose.
http://www.gourmet.org/category/cutlery/asian-cutlery/cleavers/160397/

160397.jpg
 
Just a thought: why not try out the 2 styles with cheapo knives and let bro make up his own mind? Toss them in the trash, give them away, or just keep them, then buy something nice in the preferred style. We're not all master chefs, BTW.
 
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