WS has a Henckels Santoku for $89.95. Is it really worth that price? Is any other brand’s Santoku cheaper but still high quality? Remember, I’m unemployed…can’t go spendin’ good beer money on a single knife! >LOL
snappy, a year ago I decided to check out Japanese knives instead of Western knives, and have never looked back.
I use to have a mix of Sabatier, Meridien, and Henkels.
Right now I’m using Shun knives. What I’ve found tho, is that one particular Japanese knife is SO good that I seldom use much else. I could have skipped the set entirely.
The one I use most is a 7″ Santuko with kullenschliffs on the blade. In addition to a boning knife, a long slicing knife, and a cheap serrated knife for tomatoes, cheese, and such, I’m done.
Here’s a pic, and you can check them out at CH’s rec, Broadway Panhandler.
Yup, CG! I may be buying an apple corer to get me through until I’m employed again and can afford to say ‘eff it! gimmme the $90 knife’!!!
Bitter, I prefer to think of him as The Prince. Especially after reading the Uniform Delta definition of Pork Slap.
haha @ brighton having to look on urban dictionary
“Jeesh! Their cheapest single knife in that brand is $54.95!!!”
Snappy, that’s pretty damn cheap. A knife is a long term investment that can last decades if not a lifetime. Don’t cheap out on a knife.
WS has a Henckels Santoku for $89.95. Is it really worth that price? Is any other brand’s Santoku cheaper but still high quality? Remember, I’m unemployed…can’t go spendin’ good beer money on a single knife! >LOL
brighton, that’s funny, but no, it’s a beer and apparently the new nickname for my hubby as per Biff and DH.
and speaking of special dictionary definitions, I love this one –
Boy, n.: a noise with dirt on it. ~Not Your Average Dictionary
snappy. knives are expensive. my apple corer idea is starting to look better now, eh? 😉
snappy, a year ago I decided to check out Japanese knives instead of Western knives, and have never looked back.
I use to have a mix of Sabatier, Meridien, and Henkels.
Right now I’m using Shun knives. What I’ve found tho, is that one particular Japanese knife is SO good that I seldom use much else. I could have skipped the set entirely.
The one I use most is a 7″ Santuko with kullenschliffs on the blade. In addition to a boning knife, a long slicing knife, and a cheap serrated knife for tomatoes, cheese, and such, I’m done.
Here’s a pic, and you can check them out at CH’s rec, Broadway Panhandler.
http://www.kershawknives.com/productdetails.php?id=250&brand=shun
You do need a different steel as the blade angle is different on Japanese knives v. Western knives.
why does floyd suck?