Average Reviews:
(More customer reviews)I love stir fries, Mexican, and spicy food in general, so after reading the Amazon reviews of this knife and the Wusthof Grand Prix Asian chef's knife (same knife, different handle) I was dying to get my hands on one.A local store that deals in Wusthof FINALLY got a hollow-edge Classic santoku in, and I tried it out, along with a Grand Prix chef's knife with the same handle.
My conclusion - while the Grand Prix handle DOES fit perfectly and firmly in the hand, the Classic handle encourages placing the thumb, extended, on top of the flat handle, producing a slight forward "roll" conducive to chopping and dicing.Thus, after much deliberation, I purchased the Classic santoku knife.
When I tried this knife at home, I was not disappointed; the santoku knife chops and dices quickly and cleanly, and cleaves serrano and Fresno peppers neatly in two.The knife is light and well-balanced, and while not quite as all-around versatile, is much better suited to chopping operations than the chef's knife.The hollow edge seems to help it to cut cleanly, and reduces but does not eliminate food sticking to the knife when chopped.
It's too late - I can no longer pick a favorite knife.Right now it's a tie between my Wusthof Classic santoku knife and my Henckels four-star 6" chef's.This knife is definitely a keeper.
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Product Description:
Originally from Japan, this knife is quickly finding a following among American chefs. The curvature of the cutting edge offers great opportunity for rocking the blade while slicing and dicing. An excellent choice for cutting vegetables and meats into slices or cubes. This blade can cut paper thin slices, a great benefit to those who adore sushi and sashimi and the hollows within the blade keep food from sticking to it.
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