Wusthof Classic Santoku – Japanese Know-How In The Kitchen
Posted by admin in Education on 03 22nd, 2010 | 12 responses
We use knives for food-prep more than any other purpose. For that reason I decided to review my favorite kitchen knife – a Wusthof Classic Santoku. The Japanese-styled blade has a few advantages over the traditional French-styled chef’s knife. The shorter, thinner blade is lighter and more nimble, offering tremendous control for slicing and chopping. The flatter edge shape makes cleaner cuts through fish and meats because you’re not applying pressure towards the tip – which rips more than it …
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March 24th, 2010 at 1:29 am
I wouldnt get it for being afraid to damage it, the stupid cleaning lady dropped my santokou and the tip bent
March 27th, 2010 at 11:15 am
you may not be a chef or an expert but you obviously work for cutco like my best friend did for a while … cutco sucks ass. there’s a reason wusthof dreizack is the most famous and respected knife manufacturer in the western world..
March 30th, 2010 at 8:29 am
mmm….I’m not a chef, nor an expert….But i do know about knives, and CUTCO Santoku knives are the best. You should try them.
March 30th, 2010 at 3:30 pm
I have the same excact knife… I love it….I am a cook, and I find that this is too my favorite knife
March 31st, 2010 at 3:16 am
omg very jealous, i really want this knife
April 1st, 2010 at 1:13 am
I’m jealous! I want that knife!
April 3rd, 2010 at 1:15 am
santoku knives are great, but wait until you see the high end presentation knives from japan.literally too wonderful for the kitchen(?) thought I would upgrade mine and I purchaced a shun kaji 7″ santoku. after a month of having it I still haven’t used it, just too nice looking to submit to kitchen duty.
April 3rd, 2010 at 7:57 am
It’s just a 5 incher from their , I think, Forged Synergy line.
April 3rd, 2010 at 12:37 pm
I actually want the Henckels santoku for my own collection and use. Which model do you have?
April 4th, 2010 at 3:25 am
I got a henckels santoku and I was really impressed with its weight and control. Someday I’ll have to upgrade to this or a Shun perhaps. Nice vid!
April 5th, 2010 at 5:20 pm
Very informative. Makes me want to cook!
April 7th, 2010 at 7:46 am
Out of the wood-processing outback, and into the kitchen…. excellent review of an overlooked category of knives!