This is probably the finest santoku I've ever held or sold. It is a truly superior tool in nearly every way, from materials to fit and finish to edge finish and sharpness. An incredible knife. I also like the fact that it's 18cm (one cm more than most santokus). This traditional Japanese shape is taking the cooking world by storm for its versatility and ease of use. Many Food Network chefs can be seen using a santoku knife. The thin blade makes for effortless cutting. It's also shorter than traditional French or German-style knives for easier and lighter handling, and the wider blade helps for convenient scooping. Makes a perfect every-day knife. Good choice for people who want a single all-purpose knife. In beautiful silver and blue gift box.
Don't forget to pick up a ceramic honing rod (see below). Even the best knives need regular touch-up maintenance to keep the edge in tip-top shape!
These knife blades are sharpened in the traditional Japanese style: the right side is sharpened more than the left. It's not like Japanese sushi knives which are about 99% on the right, but it's still somewhat evident (compared to European knives which are usually 50/50 symmetrical): Misono states that the ratio is 70% right side to 30% left side. So for example, if you're using a stone or steel/rod, you could use 3 strokes on the left side for every 7 on the right, and the angle on the right side is smaller than the short/steep angle on the left (you can see it just by looking at the edge, so it's not to difficult to figure out when honing or resharpening). The angles are about 10-12 degrees right, 20 degrees left. This results in superior cutting and slicing action, but please note that this means that these knives are meant for RIGHT-HAND USE ONLY. |
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