2016
03.27

One trend that has eventually made it’s way to home chef’s is that it’s OK TO MIX KNIVES! German, French, Japanese STYLE all have they’re champions and advantages for various cutting and chopping jobs. Despite what you see on TV shows, you’ll actually find very few professionals who have all German or all Oriental style knives. And don’t tell the kitchen snobs, but it’s OK to mix BRANDS too! Buy what feels good, what costs right and how often you’ll use it.
wusthof knife among others
The Wusthof Classic 7-inch Hollow Edge Santoku Knife combines several ideas that combined, make slicing vegetables into precise pieces. This looks nice, but also lets the food all cook at a quick and similar amount of time. Be aware that a Santoku knife is NOT MADE TO CHOP THROUGH BONES or frozen foods! Despite a small similarity, that is best left to a Cleaver.
The high “wall” of the knife blade makes for quick slicing and chopping. The indentations or “kullens” reduce friction and suction, preventing food from sticking to the side of the blade.

This Wusthof knife is just slightly bowed to facilitate the rocking motion needed for what this knife is made to do.

Also realize that with the intermingling of knife designs one Santoku is not EXACTLY like another. Compare any knife design before purchase! And don’t feel bad if you end up with a few from the Big Boys, and even a few left over from your grandmother!

I enjoy knives. I know alot about em. BUT especially enjoy USING knives. I do that mostly in the kitchen like everyone else.
This is a purchase I’m happy with!

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