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.

--
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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.




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<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? :-)

"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

<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.


For 3 bucks have it done right by a pro. You won't believe the quality of
the edge they can put on it.

Paul

On Mon, 19 Nov 2007 08:48:46 GMT, "Paul M. Cook"
> wrote:

>
><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.
>
>
>For 3 bucks have it done right by a pro. You won't believe the quality of
>the edge they can put on it.
>
The pros, even the ones that are touted to be "the best", tend to
scratch up your knife and you can really see how much blade they grind
off. I can only imagine how a boning knife came to be.....

--
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remove the smiley face first

<sf> wrote in message ...
> On Mon, 19 Nov 2007 08:48:46 GMT, "Paul M. Cook"
> > wrote:
>
> >
> ><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.
> >
> >
> >For 3 bucks have it done right by a pro. You won't believe the quality
of
> >the edge they can put on it.
> >
> The pros, even the ones that are touted to be "the best", tend to
> scratch up your knife and you can really see how much blade they grind
> off. I can only imagine how a boning knife came to be.....
>

Never had that problem.

Paul

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.

"George" > 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?
>>
>>
>> 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.


I think I may have linked to the wrong one... I don't see the cheapo on
there, but it is cheap :-)

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.
>
>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. But have you also considered one with a Granton edge (also called kullens)?
I find they make a santoku more versatile.

-- Larry

"Peter" > wrote in message
...
> 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?

You can't go wrong with Henckels. They've yet to destroy their product line
by replacing it with cheap imitations of themselves, which seems to be the
corporate model these days. Don't abuse it, have it professionally
sharpened, hone it frequently and it will last 100 years.

Paul

On Nov 18, 6:01 pm, "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...sortiment/prod...

Mine sliced through the end of my finger like butter. (It took for-
EVER to heal.) Obviously, my knife skills need work. ;-)

N.

FWIW, just got a Bed Bath & Beyond flier in today's mail. They have the Henckels
International Eversharp Pro Santokus, 7" and 5" with kullens, on sale this week
at $19.99 for *both*. There's also a $5 off coupon, making it $14.99 for *both*.

-- Larry

Sqwertz wrote:
> On Mon, 19 Nov 2007 18:40:20 -0500, pltrgyst wrote:
>
>> FWIW, just got a Bed Bath & Beyond flier in today's mail. They have the Henckels
>> International Eversharp Pro Santokus, 7" and 5" with kullens, on sale this week
>> at $19.99 for *both*. There's also a $5 off coupon, making it $14.99 for *both*.
>
> Eversharp - if it's the original line they made back in 1997-99,
> are finely serrated blades that suck big time.
>
> They stay sharp, but they also get sinew/fiber stuck in the
> serrations and don't work for more than 2 cuts at a time on meat.
>
> -sw

They are described as having a "micro-serrated edge". I also noticed the
same thing you described with that type of edge and don't particularly
care for that type.

"George" > wrote in message
. ..
> Sqwertz wrote:
>> On Mon, 19 Nov 2007 18:40:20 -0500, pltrgyst wrote:
>>
>>> FWIW, just got a Bed Bath & Beyond flier in today's mail. They have
>>> the Henckels
>>> International Eversharp Pro Santokus, 7" and 5" with kullens, on sale
>>> this week
>>> at $19.99 for *both*. There's also a $5 off coupon, making it $14.99
>>> for *both*.
>>
>> Eversharp - if it's the original line they made back in 1997-99,
>> are finely serrated blades that suck big time. They stay sharp, but
>> they also get sinew/fiber stuck in the
>> serrations and don't work for more than 2 cuts at a time on meat.
>>
>> -sw
>
> They are described as having a "micro-serrated edge". I also noticed
> the same thing you described with that type of edge and don't
> particularly care for that type.

How hard would it be to take a belt sander and remove the serrations?

For that price I might give it a try.

"Elmo P. Shagnasty" > wrote in message
...
>
> OK, one more time:
>

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

"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

On Mon, 19 Nov 2007 03:45:19 GMT, Sqwertz >
wrote:

>Yo, Kunt - he wasn't talking to me. But thanks for the
>compliment.

Spare us the misogynistic insults: find a gender neutral way to
offend people. I suggest "asshole."

"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.