Comments on: Wusthof Classic Santoku – Japanese Know-How In The Kitchen

By: kkolack

kkolack — Wed, 07 Apr 2010 07:46:23 +0000

Out of the wood-processing outback, and into the kitchen…. excellent review of an overlooked category of knives!

By: Lauren0519

Lauren0519 — Mon, 05 Apr 2010 17:20:24 +0000

Very informative. Makes me want to cook!

By: Severator

Severator — Sun, 04 Apr 2010 03:25:17 +0000

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!

By: icychap

icychap — Sat, 03 Apr 2010 12:37:07 +0000

I actually want the Henckels santoku for my own collection and use. Which model do you have?

By: Severator

Severator — Sat, 03 Apr 2010 07:57:10 +0000

It’s just a 5 incher from their , I think, Forged Synergy line.

By: mrbeligos

mrbeligos — Sat, 03 Apr 2010 01:15:17 +0000

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.

By: icychap

icychap — Thu, 01 Apr 2010 01:13:48 +0000

I’m jealous! I want that knife!

By: rpang10

rpang10 — Wed, 31 Mar 2010 03:16:19 +0000

omg very jealous, i really want this knife

By: kronicbud52

kronicbud52 — Tue, 30 Mar 2010 15:30:42 +0000

I have the same excact knife… I love it….I am a cook, and I find that this is too my favorite knife

By: manuel450

manuel450 — Tue, 30 Mar 2010 08:29:19 +0000

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.