The Deacon wrote: I was very, very, pleased that the new Kitchen Sharps knives don't have holes in the blades.
I am enjoying my new Santoku.
I am still enjoying my old "classic" santoku
one thing about the hole - if its the right size, and in the right place, it can be used for better grip when "pinching" the blade for slicing.
I have always pinched bigger blades, my pinky and ring fingers go around the handle, the thumb, index and middle fingers hold onto the back of the blade.
I feel it allows finer control of the edge, but maybe its just me (weird lefty with no culinary experience, other than slicing stuff up before my wife turns it into dinner**)
**we have a deal, i cut, she cooks - that way her fingers stay intact, and dinner tastes good (not burnt, or raw, or a combination of both, which seems to happen when i cook)