Thanks Todd. This nudges me closer to getting one.
Originally Posted by toddnmd
I know a lot of serious knife knuts don't think much of the santoku. But there are some times when that blade size (and/or a smaller board) just feels right. I agree that you give up a little versatility with the santoku, but if I have to dice one onion, it's just fine. (I'm a home cook.)
I have a fair bit of choice when it comes to knives and I still like using santoku sometimes. It's not the knife you'd want to use for serious volume, but as home cooks I think it can be a perfectly good choice.
Originally Posted by DwarvenChef
good post that brings it down to earth.. buy a knife for what you need it for.. sharpen it for how you'll use it.. keeps things simple. i've been considering a 240mm for a while and think it's time to bite the bullet. i'll be using it to break down fish after the deba does the dirty work. was thinking thickness might be an issue, but since i'll be going through bone a lot with these fishies (ribs mostly), the extra weight might be advantageous. as long as its thinned regularly I'm guessing there isn't really any hinderances?