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A santoku is a great knife for home use! This Japanese version of the traditional classic European (German, French) chef's knife shape is easy to use and very versatile. Here's why it wins converts almost immediately: great shape, with straighter edge and wider overall blade making chopping and scooping more efficient (sort of a cross between a chef's knife and Chinese cleaver); and a nice size, with a shorter length making it easy to handle and use at home and in cramped kitchens.
In case you're wondering, yes, this is in fact the exact same knife as the Wusthof Classic 4183 model, only without the granton edge. I think the general consensus is that that the granton edge really doesn't do a whole lot (I personally can't notice any difference when using it), but most people like the look and it certainly doesn't hurt, so in the end it's just personal preference. People sometimes ask if a granton edge interferes with sharpening: If you sharpen the blade a LOT, then yes, there is the chance that you'll eventually move the edge up close to, or even into the grantons which isn't ideal, but this doesn't seem to cause any real problems, and it'll almost certainly take years (or severe over-sharpening) before this happens.
Here's what Wusthof has to say about this knife:
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