Recent content by Calla969

Well, I guess i'm back to the santoku style since I have a decent selection of knives already and I find that my santokus are what I reach for most often, and it's what my wife prefers and she does about half the cooking. I'll add other knives as I learn more. I found a knife that I think looks...

I already have the 10" chef's knife from Eagle River Knife. Is a Guyotou significantly different? Unfortunately, their website doesn't give many specifics, but it is a pretty nice knife. http://www.eagleriverknife.com/kitchen.html

What do you think about this one? http://www.japaneseknifeimports.com/collections/gyuto/products/ikazuchi-210mm-stainless-clad-blue-super-wa-gyuto

I have a nice boning knife that I usually use for breaking down chickens or separating baby back ribs, I typically don't use mu santoku for anything with bones. I don't do much vegetable peeling at all. If I do, I usually just use a peeler. Most of the veggies I eat are with skin on. I usually...

Thanks for all the suggestions! There are so many choices, it's overwhelming. I'm sure I could get a $60 Tojiro DP and I'd be happy wit it because it would be so much better than what I'm used to. But I want something nice that will last. I've looked at all of the recommendations and now I feel...

I really like the santoku style. I have a pretty nice western style chef's knife made by Eagle River Knives (Alaskan hand made knife). I NEVER use it, the gyuto style looks similar. I'll have a look at some of the other suggestions. I'm going to order something on Friday, so I have a few days...

Hi all, brand new to the forum. I'm in the market for a nice, Japanese santoku knife. I'm tired of using junk. I want something that looks nice, but function is more important. My wife and I both really like the santoku style, so that's what we're looking at. I want something that's relatively...