Thinking of picking up the Henckels Santoku "international line" knife. It
is their value brand, and a 7" knife, and a good price.

I've used one and I really like the feel of it as a daily use knife, but can
anyone comment on durability? If I take proper care of it, can I expect it
to last?


It is the knife shown he

http://tinyurl.com/2v5ekt

or

http://www.zwilling.com/locale/en_ww...tikel_id/25276

Peter wrote:
Thinking of picking up the Henckels Santoku "international line"
knife. It is their value brand, and a 7" knife, and a good price.

I've used one and I really like the feel of it as a daily use knife,
but can anyone comment on durability? If I take proper care of it,
can I expect it to last?


Yes.

--
Dave
www.davebbq.com

Peter wrote:
Thinking of picking up the Henckels Santoku "international line" knife. It
is their value brand, and a 7" knife, and a good price.

I've used one and I really like the feel of it as a daily use knife, but can
anyone comment on durability? If I take proper care of it, can I expect it
to last?



I keep hearing about Santoku knives. What is so different about them
and what do you use them for?

"Sharon V" wrote in message
...
Peter wrote:
Thinking of picking up the Henckels Santoku "international line" knife.
It is their value brand, and a 7" knife, and a good price.

I've used one and I really like the feel of it as a daily use knife, but
can anyone comment on durability? If I take proper care of it, can I
expect it to last?



I keep hearing about Santoku knives. What is so different about them and
what do you use them for?

It is a japanese style general purpose knife, used in much the same way as a
chef's knife. I'm sure there are lots of rules about what makes each one
different, I don't know them, I just like the feel of santoku knives.

On Sun, 18 Nov 2007 19:18:46 -0500, Sharon V
wrote:

Peter wrote:
Thinking of picking up the Henckels Santoku "international line" knife. It
is their value brand, and a 7" knife, and a good price.

I've used one and I really like the feel of it as a daily use knife, but can
anyone comment on durability? If I take proper care of it, can I expect it
to last?

I keep hearing about Santoku knives. What is so different about them
and what do you use them for?

Instead of having a curve like the French blade,santoku is straight.
Hubby likes the Santoku, but my initial reaction to it has diminished
and I've gone back to my french blade. I prefer the rocking motion of
french. Biggest complaint: I haven't successfully resharpened the
santoku back to my liking yet.

--
See return address to reply by email
remove the smiley face first

sf wrote in message ...
On Sun, 18 Nov 2007 19:18:46 -0500, Sharon V
wrote:

Peter wrote:
Thinking of picking up the Henckels Santoku "international line" knife.
It
is their value brand, and a 7" knife, and a good price.

I've used one and I really like the feel of it as a daily use knife, but
can
anyone comment on durability? If I take proper care of it, can I expect
it
to last?

I keep hearing about Santoku knives. What is so different about them
and what do you use them for?

Instead of having a curve like the French blade,santoku is straight.
Hubby likes the Santoku, but my initial reaction to it has diminished
and I've gone back to my french blade. I prefer the rocking motion of
french. Biggest complaint: I haven't successfully resharpened the
santoku back to my liking yet.

The one I am looking at is not completely straight. It curves up towards
the last 1 1/2" or so, it is still fine for rocking the blade to mince.

On Sun, 18 Nov 2007 20:01:48 -0500, "Peter" wrote:

The one I am looking at is not completely straight. It curves up towards
the last 1 1/2" or so, it is still fine for rocking the blade to mince.

I think yours is better for the mincing action I like.

Mine is a Wüsthof. "Technically" you could call it curved, because
when you put it on a flat surface you might be able to fit a hair
(literally) under the front and back of the blade.




--
See return address to reply by email
remove the smiley face first

"Elmo P. Shagnasty" wrote in message
...

OK, one more time:


So we won't have to hear you whine from now on?

sf wrote in message ...
On Sun, 18 Nov 2007 20:01:48 -0500, "Peter" wrote:

The one I am looking at is not completely straight. It curves up towards
the last 1 1/2" or so, it is still fine for rocking the blade to mince.

I think yours is better for the mincing action I like.

Mine is a Wüsthof. "Technically" you could call it curved, because
when you put it on a flat surface you might be able to fit a hair
(literally) under the front and back of the blade.


Whats up with the Germans making Japanese blades? :-)

"Sqwertz" wrote in message
...
On Sun, 18 Nov 2007 19:01:22 -0500, Peter wrote:

Thinking of picking up the Henckels Santoku "international line" knife.
It
is their value brand, and a 7" knife, and a good price.

It a great knife. It's the knife I use 85% of the time. All my
other more expensive 5-Star and Professional S Henckels take a
back seat to this one.

-sw

Thanks for the opinion.

"Peter" wrote in message


Whats up with the Germans making Japanese blades? :-)

In a word, $$$$$$$$$$$

Peter wrote:
Thinking of picking up the Henckels Santoku "international line" knife. It
is their value brand, and a 7" knife, and a good price.

I've used one and I really like the feel of it as a daily use knife, but can
anyone comment on durability? If I take proper care of it, can I expect it
to last?


It is the knife shown he

http://tinyurl.com/2v5ekt

or

http://www.zwilling.com/locale/en_ww...tikel_id/25276



Is the link correct? It links to the "TWIN Cermax 30867-181" which is in
the $200 range.

"Peter" wrote in message
...

"Elmo P. Shagnasty" wrote in message
...

OK, one more time:


So we won't have to hear you whine from now on?

God forbid! No! We have to have a whiner. Steve is sort a "polite" Kevin S.
Wilson
who also knows a lot about food. We all lurk daily to hear his next message.

Keep them coming Steve,

Kent

"Peter" wrote in message
...

sf wrote in message ...
On Sun, 18 Nov 2007 19:18:46 -0500, Sharon V
wrote:

Peter wrote:
Thinking of picking up the Henckels Santoku "international line" knife.
It
is their value brand, and a 7" knife, and a good price.

I've used one and I really like the feel of it as a daily use knife,
but can
anyone comment on durability? If I take proper care of it, can I
expect it
to last?

I keep hearing about Santoku knives. What is so different about them
and what do you use them for?

Instead of having a curve like the French blade,santoku is straight.
Hubby likes the Santoku, but my initial reaction to it has diminished
and I've gone back to my french blade. I prefer the rocking motion of
french. Biggest complaint: I haven't successfully resharpened the
santoku back to my liking yet.

The one I am looking at is not completely straight. It curves up towards
the last 1 1/2" or so, it is still fine for rocking the blade to mince.

I have the same knife, purchased on sale, so I bought it.
It's excellent for thinly slicing a piece of meat, like ham, or bottom
round. It doesn't
chop onions, carrots, etc, satisfactorily at all. You can do it, but you
wish you had a better knife.
I wouldn't buy it unless you have a Henckel's chef knife along side. Even
then, I use the chef's knife
for most slicing. If you want to slice ham into thin slices, the Santoku
does the job better.

Kent

On Sun, 18 Nov 2007 22:03:28 -0600, Sqwertz wrote:

.... I've only
used my Henckels 5-Star 8" wide blade chefs knife maybe 10 times
in 3 years after getting one of these santokus.

I have never heard of a Henckel's wide-blade chef's longer than six inches. Do
you by any chance have a pointer to any information about this knife?

Thanks -- Larry