new knife

Just got my first set of santoku blades...fine chops just got a lot easier.

quote:

---

I don't mind my wife using it.

---

until she drops it and chips it or shatters it trying to smash garlic or cut through a chicken bone...

fwiw i like ceramic knives too

quote:

---

I have this one
LINK

---

+1

quote:

---

go to Williams Sonoma and Sur la table and hold em in your hand. Pick which one feels the best.

Wustof, Henkels, and Shun are all good knives and going to have good blades and construction. Pick the one that feels the best in your hand.

---

This. All the better brands are perfectly good quality, just pick one that feels good and makes you want to use it.

I have the calphalon knives I got on my registry. I love the santoku knives.

Keep in mind Asian knives have a 15º angle edge...this is great for chopping veggies

The wusthoff will have the traditional 20º angle and will be a workhorse for the heavy cutting of bones.

You can alter this and resharpen the knives.
I keep all my wusthof knives sharpened to a 15º except the carving and chefs knife...which I keep at 20º

I have three Global knives that I am pleased with.

quote:

---

also don't forget that lots of Asian knives are only beveled on one side so if you sharpen them on both sides it will screw em up fast. Kai Wasabi knives are like this.

---

Very true....thanks for picking up my slack

if price is no object you seriously need to check one of these bad boys out...will change your definition of what a sharp knife is
Shun santoku