santoku knife

is it one of those that is kind of flat on one side, blade is about 9+ inches, and usually 3~4 inch
handle? if it what I think it is, you can make cole slaw, cut fish and raw beef thinly. But, cutting
veggies w/a dicing motion, very quickly, is not really recommended. If the knife is sharp, you could
cut your finger. That is why they have thicker blades, for veggies.

Quoted message said:

is it one of those that is kind of flat on one side, blade is about 9+ inches, and usually 3~4
inch handle?

Here's a picture of the one I got:
epinions.comWusthof Classic Hollow Edge Santoku Knife CutleryOpen ↗

-jen

Half the people you know are below average. -Steven Wright

I think that's the knife Rachael Ray uses.

"JLove98905" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I just got a santoku knife, my latest gadget obsession! I'm loving it for cutting my homemade maki
sushi rolls, and it looks like it will dice

onions

Quoted message said:

very well, as it is long, tall, and slightly curved on the bottom for a

nice

Quoted message said:

rocking action.

What are you guys finding santoku knives useful for?

-Jen Half the people you know are below average. -Steven Wright

I love it for slicing almost any veggies...especially carrots and onions and such for stirfry. It's
great not having to interrupt my "flow" to clear the stuck veggies from the side of my knife. It
also works well for brownies, and cheesecake!

kimberly

"Gerry" <[email hidden]> wrote in message
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Quoted message said:

is it one of those that is kind of flat on one side, blade is about 9+ inches, and usually 3~4
inch handle? if it what I think it is, you can make cole slaw, cut fish and raw beef thinly. But,
cutting veggies w/a dicing motion, very quickly, is not really recommended. If the knife is sharp,
you could cut your finger. That is why they have thicker blades, for veggies.

IIRC it is actually recommended for slicing veggies, because the "hollows" make it so they don't
stick to the blade. It's a very versatile knife.

kimberly

On Mon, 1 Mar 2004 07:34:18 -0800,
"Nexis" <[email hidden]>
had to open a new box of zerones to say:

Quoted message said:

"Gerry" <[email hidden]> wrote in message news:14108-404181D7-184@storefull-
3215.bay.webtv.net...

Quoted message said:

is it one of those that is kind of flat on one side, blade is about 9+ inches,
and usually 3~4 inch handle? if it what I think it is, you can make cole slaw,
cut fish and raw beef thinly. But, cutting veggies w/a dicing motion, very
quickly, is not really recommended. If the knife is sharp, you could cut your
finger. That is why they have thicker blades, for veggies.

IIRC it is actually recommended for slicing veggies, because the "hollows" make
it so they don't stick to the blade. It's a very versatile knife.

kimberly

I've virtually retired my thin bladed carbon steel Asian "cleaver"... The Grand
Prix santoku made by Wusthof does what the retired piece did, but with less
effort and much better control... I have no reason to believe those made by
Henckels and Granton would be any less satisfactory... Those who are disappointed
by the lack of heft perhaps aren't clear on the knife's purpose, which is to
slice veggies, meats, etc. with a sureness not found in other designs...

<! -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- > zenit

In rec.food.cooking said:

I've virtually retired my thin bladed carbon steel Asian
"cleaver"...

Interesting. I've had one sitting in the drawer for a few
years, and just used it last night. I don't even remember
where it came from. I liked it. I plan to use it more.

--
...I'm an air-conditioned gypsy...

- The Who

On Sat, 6 Mar 2004 12:52:14 +0000 (UTC),
[email hidden]
had to open a new box of zerones to say:

Quoted message said:

In rec.food.cooking said:

I've virtually retired my thin bladed carbon steel Asian
"cleaver"...

Interesting. I've had one sitting in the drawer for a few
years, and just used it last night. I don't even remember
where it came from. I liked it. I plan to use it more.

It's a good knife and I enjoyed mine for more than 20
years... But when the lighter, smaller Wusthof version of
the santoku arrived, it became apparent that it was time for
a change... I still use the older knife to do light duty
chopping, such as cabbages and bok choy bundles, but it's
purely symbolic duty now, with the santoku taking its place
on the first team of cutlery...

<! -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- > zenit