Couldn't disagree more. As a former Chef, I'll use a western style 10" chef knife for probably about 90% of my cuts, but Santokus are great for slicing things where you're not rocking the blade. I wouldn't use one to dice 40lbs of onions but they're great for slicing small portions of meats etc.Jazz wrote: ↑Fri Feb 22, 2019 7:34 pmSantokus are horrible things. No offence to Spyderco or anyone else. They are useless. 10” or 12” chef knife or nothing. Very opinionated, but I use one every day at work. Has to have a point, be long enough to actually cut something, and a nice rocker curve. If I knew how, I’d design my own. Yes, I’ve tried various Santokus.
On the other hand, SE pocket knives are splendid.
If I could only have one kitchen knife, it'd be a 10" chef. That and a paring knife is all you really need. But Santokus are nice for some tasks.
*Landon*sal wrote: .... even today, we design a knife from the edge out!
Your good right to have this opinion. But not the truth per se .
Chef knives definitely are the best for rocking cuts. I like Santokus for slices, like slicing some sausage for example. They have less curve to the edge so they keep contact with the material better.Jazz wrote: ↑Sun Feb 24, 2019 3:25 pmI find with a longer blade, I can rock better and don’t have to lift the back of the knife as high during this, with thicker foods. I’m sure those Santokus chop just fine, (I like a shorter chef knife for chopping ‘shrooms) so if that’s your style, then great. The chef knife works to lift a pile of cut food just fine.