I am looking for an amazing santoku knife - I currently have a Wusthof santoku that gets shaving sharp but not very attractive and a little too thick.
I am considering either a Shun Kaji or this offering from Rutlands in the UK which has 64 layers wrapped arround a SG-2 core:
Any advice or other suggestions would be most welcome..
While that may be the case, your lack of sticking on the santoku is most likely due to the thickness of the blade near the edge. What santoku and gyuto are we talking about?From my very limited pov, the santoku is better for chopping and slicing sticky veg like potato because of the dimples in the side of the blade, while doing the same chopping with a gyuto or chefs knife can leave you with hard to move slices of those vegetables on the blade. I appreciate that that could just be a matter of technique or thickness of cut, but it's the reason I pull out the cheap santoku over my new gyuto
The g and y form one sound together; don't say gee-u-toe. It's gyu (and u is long too). Hope that helps.
Click on the speaker icon for pronunciation.
WOW thanks for that link! I use my Masamoto Santoku often in my home kitchen, but I also use a 180cm Mizuno Gyuto even more. It works for me as it is small with a good pointy tip. And then I discovered Pettys...:wink:
Based on your original choice, I would pick the Inazuma line from JCK. If you don't mind less flashy and smallish but nicely shaped handles, I would consider the Kanetsugu Pro M also from JCK.
If I wanted a Santoku the Shig that Maxim has on his site would be calling my name.... Looks like it would be pretty close to the best Santoku
+1 if damascus is your thing.
If not, then I would get this:
In one sentence you are saying that you are going to blow minds with a knife design and in the next you are essentially saying that at this level, there is no point in arguing about what is "better." That's funny. I think the arguments are part of what makes a forum live.
To each his own. In the right context, a santoku is a great knife.