Search / 24 posts tagged santoku

While most other knife makers are watching and mimicking each other, Global stands by its unique design. They were the first to introduce razor-sharp, light-weight Chef’s knives to Western kitchens nearly twenty years ago. In doing so, they’ve gained something of a cult following.

You’ll see some great reviews of this knife out there. Ignore them. There’s nothing inherently wrong with it — it’s made of decent high-carbon stainless steel and a black polypropelene non-slip grip. The blade has granton edges which help — a little — in keeping food from sticking.

Santokus have become wildly popular over the past several years. Perhaps it’s the novelty of using an Asian-style blade. Or perhaps it’s the celebrity chefs that push them at every turn. Truth is, they are versatile knives that belong in every kitchen.

We named Shun Classic Knives our best $500 kitchen knives a while back, and for good reason. Shun took kitchen cutlery to the next level when they introduced their Classic series a few years back. The Classics feature a VG-10 Japanese “super steel” that is incredibly hard and, as a result, can be made incredibly sharp.

Ah, the ceramic knife. Keenly sharp, holds its edge for darn near forever, and doesn’t stain. What could possibly be wrong? Well, there is one significant downside to ceramic: the blades can break. Ceramic is brittle and can chip or shatter.

jayfisher.com A year ago I never thought I would be writing about buying knives, but now I’m a married man so I’ve been through the whole registration for gifts thing. Which means I now know about knives, linens, thread counts, serving plates, etc.

My, how far Wusthof has come. Once wedded to the idea of creating full-bolster, thick-bladed, somewhat-dull kitchen knives, they’ve now come full circle. Take this Classic Ikon Santoku. Years ago, Wusthof would not have dreamed of making a thin, sharp, light knife in a traditional Japanese form.

Hang around OnlyKnives for a while and you’ll start to get to know MAC knives. They’re fantastic knives and they tend to be about 20% less than other “big name” knives. We recently reviewed the Mac Superior Santoku knife and gave it an enthusiastic thumbs-up.

Kyocera Revolution Series Ceramic Knives 5.0 inch Black slicing Knife. Ideal for everday slicing of boneless meats, fruits and vegetables. * Ultra-sharp long life blade - holds its edge much longer than steel. * Stain and rust proof - Impervious to the food acids which discolor steel products.

Kyocera Revolution Series Ceramic Knives 5.0 inch Black slicing Knife, but unlike regular Revolution series knife, this one has a “HIP” (Hot Isostatic Process) blade that made out of an advanced ceramic, close in hardness to diamond. HIP is an additional manufacturing step-a pressurized firing method-used to increase the density of the blade.