Santoku Hocho.....

Not those in particular, but a Santuko is my favorite knife for most kitchen work. Think of them as a large sheepsfoot, with the handle even with the back of the blade, to keep your knuckles out of the way.

It is an excellent knife for chopping, and not bad for splicing.
 
If you want to try this style of knife, contact Murray Carter in Japan. I got two of them at Blade West and use them almost daily. They are awesome kitchen knives. Light weight so no fatigue and easy manueverability in my case. His Muteki line have a stainless outer layers with a Hitachi White Steel #1 (good carbon steel) in the center for an excellant edge.

Murray has all the shapes you could want and they run ~$50 USD with shipping (air mail from Japan) ~$10 USD. Not bad for an ABS MasterSmith living in Japan! :) :) :)
 
I sell this series of knives. They are at the very low end of Japanese cutlery but they still feature white steel sandwiched with iron. They work fine. Understand that using chisel ground blades does take some change in technique and some practice. Generally the Santuko is the Japanese equivalent of the western chef knife and is used in the same manner. Good cooking.
 
Originally posted by Knife Outlet
I sell this series of knives. They are at the very low end of Japanese cutlery but they still feature white steel sandwiched with iron. They work fine. Understand that using chisel ground blades does take some change in technique and some practice. Generally the Santuko is the Japanese equivalent of the western chef knife and is used in the same manner. Good cooking.
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Fred, on your site the more expensive ones are "white steel" the less expensive are "blue steel" both sandwiched in "iron". Can you elaborate? And also a little more about "change in technique". You mean using or sharpening or both? Thanks.
 
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