Spyderco Forums

Fellow Spyder-enthusiasts,



As I mentioned in another post, when I went to order my G-10 Police plain edge today I also was all set to order a Santoku and lo and behold, they had one in stock! And now it's all mine!



Mwuuuuuuuuuuuaaaaaaaaaaaaaaahhhhhhh! (maniacal laugh like that heard in 1960's horror flicks - or from Dr. Evil)



Lookout vegetables! The grim reaper is here!



ps - This is all YOUR fault, Clay.



Jeff/1911.



Edited by - Jeff/1911 on 1/7/2002 2:52:56 PM
<a href="/forums/attachmentarchive/3326-7-Santokuresized.jpg" target="_new">View Attachment...</a>

It slices and dices at the speed of light. It is the coolest kitchen knife I own.

Why is everything always my fault, you guys sound just like my wife (just joshing <img src="smile.gif" width=15 height=15 align=middle>). Hoosierdaddy's blaming me for his blue Chinese Folder and now you're blaming me for your Santoku. Can I help it if I just have impeccable taste in knives <img src="smile.gif" width=15 height=15 align=middle>.

You're right though the Santoku is the best knife I've ever used in the kitchen, just the thing for whipping up a quick stir fry.

Take care,
Clay

"The trouble is that you think you have time."

Clay,

Just accept it, it's all YOUR fault! <img src="smile.gif" width=15 height=15 align=middle>

Jeff, I think that Santoku is the perfect conversion tool for my cook/manslave/husband. Hmmm... oh, yes, I forgot! *whispering to herself* ...the book is next, the book is next, the book is next...

Clay, please refrain from mentioning any Chinese folders... <img src="wink.gif" width=15 height=15 align=middle>

<img src="smile.gif" width=15 height=15 align=middle>

Kahz

No Clay. You can't help having impeccable taste it seems.

I'm glad you led me "astray" regarding the Santoku. It is a fabulous knife. Just fabulous. I'm just now learning how to use it.

Cheers, Jeff/1911.

Hello all,

The Santoku is my favorite of all of the Spyderco kitchen knives that I have, and I have a few. The steel holds an edge well, I only have to sharpen them about once a year.
The ergonomics can't be matched in my opinion, they are the most comfortable handles of any kitchen cutlery that I have handled.

Bruceter


PS. Just ran upstairs and counted the kitchen knives, one paring, one fillet, one santoku, two utilities and three small utilities. The santoku has a light purple handle and one of the utilities has a blue one.

Bruceter,

The Santoku I bought today has a black handle, interestingly.

Jeff/1911.

Clay,

There you go again..."You're right though the Santoku is the best knife I've ever used in the kitchen, just the thing for whipping up a quick stir fry." Now I have to go buy one of these knives... when is it going to stop!!! I can't even pronouce that name... how am I going to ask for something I can't even say? Now I'm going to have to learn how to cook for God sakes!!! The last time I tried to cook I burned the Cheerios <img src="wink.gif" width=15 height=15 align=middle>

Clay... PLEASE stop recommending knives, I can't afford it! From now on just say there not so bad!!

Jeff,

There used to be an article at KnifeCenter by Chef Martin Yan on how to use his similarly shaped Chinese chef's knife, however I can't find it now. I hold the Santoku with my last three fingers wrapped around the handle and my thumb and forefinger either side of the blade. I can then slice very thinly by using the knuckles of my left hand as a guide and feeding the poor, doomed vegetable with my thumb. The blade should never lose contact with the knuckles. The beauty of the Santoku is that you can also do a rolling cut with it for fine mincing.

OK folks I promise not to recommend any more knives, with the possible exception of the Chinese Folder......*winks at Kahz*

Clay

"The trouble is that you think you have time."

Dude,

You can't go wrong with the Santoku! Its a real good kitchen knife! <img src="smile.gif" width=15 height=15 align=middle>

Sam

have spydies will travel

...geez...

1. SpyderBook
2. Chinese folder
3. Santoku for "El Hombre"
4. My list had to change completely...

Clay, you did it, you did it but... the book is next, the book is next, the book is next...

So, any more Santoku experiences out there?

<img src="smile.gif" width=15 height=15 align=middle>

Kahz

Thanks Clay,

I appreciate your guidance and I'll look for that article to which you refer. As a matter of fact, dicing crushed garlic cloves is the task for which I decided I "needed" the Santoku.

Jeff/1911.

Sounds like Clay's fault to me.

sal

<img src="smile.gif" width=15 height=15 align=middle><img src="smile.gif" width=15 height=15 align=middle><img src="smile.gif" width=15 height=15 align=middle><img src="smile.gif" width=15 height=15 align=middle> Thanks a lot Sal <img src="smile.gif" width=15 height=15 align=middle>. Actually if the truth be known it's actually your fault, you're the one pumping out all these irresistable knives.

Clay

"The trouble is that you think you have time."

I think these would sell a heck of a lot better if they were better marketed. Maybe you could give a set or two to some of the chefs on foodTV. It would be very good advertising.

Think Mr Kesting mentioned about having a custom kydex sheath for the santoku sometime ago.. That, is one AWESOME accessory for the Santoku! <img src="smile.gif" width=15 height=15 align=middle>

Sam

have spydies will travel

Jeff,

I got mine as a gift from a friend. He told me that the purple handles were a special run for the company that he bought them from. I think that it was Cutlery Shoppe.

Bruceter

Great recommendations and raves for the Santuko. Has anyone used the French Chef knife? and... Does anyone have a recommendation between the Santuko and French Chef?

Thanks,
Gourmet Gary