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#1 |
Blue Chip
Male Join Date: Sep 2005
Location: Charlotte
Posts: 624
CockyCash: 200 ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() Could someone explain the big differences here for me?
I know the Santoku has the little divets to keep veggies from sticking to it when chopping, but is there a reason why a chef's knife would be preferable over a Santoku? |
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#2 |
Grumpy Old Fart
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![]() That is the question du jour. It may have been easy to dismiss the santoku as just a bit of trendy fluff initially but I find it extremely useful. I will never give up my good French chef's knife however. The big difference is in size, both length and handle. I have small hands so the santoku fits me so well that it easily becomes an extension of my arm and in an Eastern sense of my mind. There are still jobs that I use the big knife for however. They are much sturdier. I found that the santoku took some jobs from the big knife but took many from my small knives as well. In the end this will come down to individual preference. Do you find small knives comfortable or not? The answer may be telling. Whatever choice you make pay more than you think it should cost. There is no substitute for quality in your cutlery. Wusthof and Henkels are my prefered brands. Whatever style blade you choose plan to spend $100-$400 per knife. It goes without saying to always hand wash and never to store in a drawer. Here are some discussions of the two knife styles.
http://www.esquire.com/blogs/food-fo...ives-under-100 http://www.articlesbase.com/food-and...ou-756280.html http://chowhound.chow.com/topics/857213 http://ezinearticles.com/?The-Santok...ife&id=7382558 http://www.bestkitchenknivesreviewed...-vs-chef-knife http://chowhound.chow.com/topics/368485 http://www.discusscooking.com/forums...ife-22977.html http://www.reddit.com/r/food/comment...s_chefs_knife/
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Order Of The Spur I miss Old Cocky Talk |
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#3 |
1st Team All-American
Male Join Date: Jul 2005
Location: Charlotte
Posts: 10,379
CockyCash: 102200 ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() I use both types dependng upon the job. I have a little more control with the santuku.
I've got a full Shun Classic set. They are affordable but are also a quality set of knives. The "Perfect Pairing" knife is one of my favorites and is the perfect knife for peeling and deviening shrimp. Also the off set bread knife is very useful. ![]() ![]() |
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#4 |
Blue Chip
Male Join Date: Sep 2005
Location: Charlotte
Posts: 624
CockyCash: 200 ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() Thanks for the replies and links, guys. I just bought a Shun Santoku a couple days ago, but have yet to break it in. Saving it for a Saturday/Sunday meal or something I guess. I still live in an apartment with a small kitchen, so I guess it makes sense that I prefer Santokus for now.
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#5 |
Make Yourself
Male Join Date: Sep 2007
Location: columbia
Posts: 4,452
CockyCash: 5200 ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() Whether you go with santoku or chef..get a Shun
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#6 |
Make Yourself
Male Join Date: Sep 2007
Location: columbia
Posts: 4,452
CockyCash: 5200 ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() Guess I should have read the thread before replying
Good choice |
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#7 |
Make Yourself
Male Join Date: Sep 2007
Location: columbia
Posts: 4,452
CockyCash: 5200 ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() Don't put it in the dishwasher...lol
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#8 |
Make Yourself
Male Join Date: Sep 2007
Location: columbia
Posts: 4,452
CockyCash: 5200 ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() I have the chef...utility...and the filet
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#9 |
Blue Chip
Male Join Date: Sep 2005
Location: Charlotte
Posts: 624
CockyCash: 200 ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() So why would you use the chef over the santoku? Just for feel... or do you use it for different things?
* your personal preference.. not what's given in the articles |
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#10 |
Game MVP
Male Join Date: May 2006
Location: Nassau Bahamas
Posts: 1,653
CockyCash: 6200 ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() I use a santoku (2 sizes) for most prep work but a Sabatier (12' or 10") for kitchen carving. My small paring is a small Sabatier for small hand work.
I do like the sheep foot front of my Santoku with granton sides. There used to be a le Creuset and Sabatier outlet near Charleston where I loaded up - knifes, pots, ovals etc. ) after college- still cooking with them just fine 40 years later.
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under a coconut tree! |
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#11 |
Grumpy Old Fart
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![]() One of the santoku's advantages is that the blade is somewhat flexible. That is also its disadvantage. You want a traditional knife to cut hard items like winter squash. If you are halving acorn squash with a santoku then I foresee a visit to the ER in your future. Please take your amputated digit ON ICE with you. They are more likely to be able to graft it back that way.
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Order Of The Spur I miss Old Cocky Talk |
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#12 | |
Blue Chip
Male Join Date: Sep 2005
Location: Charlotte
Posts: 624
CockyCash: 200 ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
![]() Quote:
I feel pretty happy with my purchase then. I don't carve a great deal of squash and if that rare occurence presents itself in the near future, I have a Sabatier chef's knife that should do the trick :D |
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