Average Reviews:
(More customer reviews)I use this santoku knife every day.I cook professionally and my personal collection of knives is worth thousands of dollars.I have all the weird knives no ever uses, all the specialty tools that are supposed to make chopping fun. When it comes to cooking dinner for my spouse and I, I reach for this knife every time.
This knife gives you the edge shape and flexibility of an asian vegetable cleaver with the balance and handle of a lighter chefs knife.I like that.I don't think that softer veggies or butter or chicken breasts always need the heft of a 8 or 10 inch chefs knife.For all-purpose needs at home, this knife is the perfect size and weight.I would highly recommend it as a first knife for someone looking to build a home collection of higher-end knives. Then pairing knife, then chefs knife, in my opinion.
The Henckels Pro series, in general, is of good quality.Like any other knife in this line, however, the Santoku *will not* keep an edge without maintence.No knife, not even those horrible diamond-honed things, will.To keep your knife in good shape, hone it on a steel each time you use it and clean it promptly.Avoid those roller sharpeners: they will tear up your edge.Every few years (more often if the knife is used a lot) get the blade professionally re-ground. Oh, and just in case someone misunderstands: the above does not apply to serrated blades.Only straight ones.
I recommend the Santoku.In fact, I'm thinking of getting a second one:one for veggies, one for meat, so I don't have to keep cleaning my knife while cooking.
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Product Description:
Blending elements of the chef's knife with those of a cleaver, the Japanese santoku knife is adept at cutting, trimming, dicing, slicing, and chopping.
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