I have seen the santoku knife praised online and in foodtv. chopping,
slicing, dicing, etc., etc. It looks like a 7" cleaver, with large
indents, rather than serrations. It is on sale at foodtv.com, and some
online stores, for 69.00, Wusthof brand.

My question: with the indents/serrations, or whatever, how or is it
possible to ever be sharpened? Or, does on just use it as it is an
replace it eveeery year or so?

Does anyone have any experience with this model of knife?

TYIA

Look closely and you will see that the indentations are not on the very
edge. There is a sharp cutting edge on the knife. The "indentations"
are above this edge, and serve to keep foods (cheese, for instance)
from sticking to the knife.

wrote:

> I have seen the santoku knife praised online and in foodtv. chopping,
> slicing, dicing, etc., etc. It looks like a 7" cleaver, with large
> indents, rather than serrations. It is on sale at foodtv.com, and some
> online stores, for 69.00, Wusthof brand.
>
> My question: with the indents/serrations, or whatever, how or is it
> possible to ever be sharpened? Or, does on just use it as it is an
> replace it eveeery year or so?
>
> Does anyone have any experience with this model of knife?

Yes. The marks you see are called "grantons" and they don't extend to
the edge of the blade. They don't interfere with sharpening.

They aren't cleavers, either, and aren't intended to be used like
them. They're a traditional Japanese knife shape.

The function of the dimples is to break the airlock that happens when
slicing foods. Things that stick to other blades don't stick to these
knives.

Pastorio

Thanks both. I shouldn't have used the word "cleaver" (Beaver or
Wally), but rather it has appeared, at least on some of the shows, as
a replacement for the traditional heavy chef's knife. If it's sharper
and lighter than the heavy chef's knife I would be attracted to it, as
I lately have gravitated to the 7 inch medium sized "sandwich" knives
(OK, maybe I used another wrong name

My main worry is about sharpening. The various versions of serrated
knives I have get used for a while, and take a couple of sharpenings,
and then just have t be replaced. With the Santoku, even at a sale
proce of about 69, I would want it to last a long time.

So, thanks for your quick replies. I'll keep looking around and
consider investing in one, if you recommend it.

wrote:
> Thanks both. I shouldn't have used the word "cleaver" (Beaver or
> Wally), but rather it has appeared, at least on some of the shows,
> as a replacement for the traditional heavy chef's knife. If it's
> sharper and lighter than the heavy chef's knife I would be attracted
> to it, as I lately have gravitated to the 7 inch medium sized
> "sandwich" knives(OK, maybe I used another wrong name

I'm not positive, but I believe the Santoku has a perfectly straight
blade, as opposed to a chef's knife with a little bit of a curve. So
you can't do the rocking motion that a chef's knife facilitates and
have to use a more straight up and down motion. You might find that a
lighter weight chef's knife works better for you. In any case, I'd
encourage you to give one a use test before buying.

And I doubt you can assume that it will be sharper than a chef's knife.

-aem

"Bob (this one)" > wrote in message
...
> wrote:
>
>> I have seen the santoku knife praised online and in foodtv. chopping,
>> slicing, dicing, etc., etc. It looks like a 7" cleaver, with large
>> indents, rather than serrations. It is on sale at foodtv.com, and some
>> online stores, for 69.00, Wusthof brand.
>>
>> My question: with the indents/serrations, or whatever, how or is it
>> possible to ever be sharpened? Or, does on just use it as it is an
>> replace it eveeery year or so?
As Pastorio says below, the grantons do not extent to the blade's edge so
you can sharpen it as you would any other knife.

>> Does anyone have any experience with this model of knife?

I have the Henckels equivalent except mine doesn't have the grantons. IME
granton are fol-de-rol with the exception of long carving/slicing knives
used to thin slice meat or cured salmon.

While I'm loath to disagree with Bob I find that very little of what I use a
typical chef's knife on will subject to the kind of sticking/airlocking.

> Yes. The marks you see are called "grantons" and they don't extend to the
> edge of the blade. They don't interfere with sharpening.
>
> They aren't cleavers, either, and aren't intended to be used like them.
> They're a traditional Japanese knife shape.

A highly edited version of a traditional Japanese shape. The deba hocho on
which the Santoku design is based is more spearhead-shaped. The Santoku has
a longer flat edge due to a slightly dropped point.

You can use the heel of the blade to disjoint fowl, the tip as a precise
slicer, and the rest of the blade which has a very slight curvature to
mince/chop as with a traditional chef's knife.

Regardless, it's a useful addition to one's toolbox.

Best,

Marc

> Pastorio

I wrote in message ...
> "Bob (this one)" > wrote in message
> ...
>> wrote:

[snip]

>> Yes. The marks you see are called "grantons" and they don't extend to the
>> edge of the blade. They don't interfere with sharpening.
>>
>> They aren't cleavers, either, and aren't intended to be used like them.
>> They're a traditional Japanese knife shape.
>
> A highly edited version of a traditional Japanese shape. The deba hocho
> on which the Santoku design is based is more spearhead-shaped. The
> Santoku has a longer flat edge due to a slightly dropped point.

Meant to add that the deba is single bevel, the Santoku double.

Marc

In article .com>,
"> wrote:

> Thanks both. I shouldn't have used the word "cleaver" (Beaver or
> Wally), but rather it has appeared, at least on some of the shows, as
> a replacement for the traditional heavy chef's knife. If it's sharper
> and lighter than the heavy chef's knife I would be attracted to it, as
> I lately have gravitated to the 7 inch medium sized "sandwich" knives
> (OK, maybe I used another wrong name
>
> My main worry is about sharpening. The various versions of serrated
> knives I have get used for a while, and take a couple of sharpenings,
> and then just have t be replaced. With the Santoku, even at a sale
> proce of about 69, I would want it to last a long time.
>
> So, thanks for your quick replies. I'll keep looking around and
> consider investing in one, if you recommend it.
>

I suspect that sharpness depends on brand more than knife style. A
Wustof santuko is probably as sharp as a Wustof chef's knife.

Messermeister, a German knife, is supposedly a sharper knife than
Wustof or Henkels. Global and Shun knives, Japanese-styled, are
definitely sharper knives. And true Japanese knives are sharpest of
all.

But once to get to these sharper edges, you wouldn'd dream of using it
like a cleaver. Be like trying to chop with a razor blade. Well, not
that fragile, but close.

I have the Henkels 7" Santoku knife along with the Henkel's 8" chef's knive.
I use the chef's knife 90% of the time, probably more than that. The Santoku
blade is too straight, without the proper curve of the chef's knife, and it
is too wimpy and light. You can't use it as a micro cleaver the way you can
a chef's knife. The edge is a bit too razor shaped, without enough strength
or muscle to sustain your blows to the chopping block. There is enough space
between the "bubbles" and the edge to allow a fair amount of sharpening.
For most of us a good chef's knife slices everything we need. Unless you're
slicing something paper thin there is little reason to use it. For most of
us that's hardly ever. For those on Food TV that's probably much more often.
For me it won't do anything the Henkel's chef knife sitting next to it will.
I wouldn't have bought it if I had known this in advance. I bought both
knives at a spectatular sale side by side, for somewhat less than $30 each.
Just my 2c worth.
Kent

> praised online and in foodtv. chopping,
> slicing, dicing, etc., etc. It looks like a 7" cleaver, with large
> indents, rather than serrations. It is on sale at foodtv.com, and some
> online stores, for 69.00, Wusthof brand.
>
> My question: with the indents/serrations, or whatever, how or is it
> possible to ever be sharpened? Or, does on just use it as it is an
> replace it eveeery year or so?
>
> Does anyone have any experience with this model of knife?
>
> TYIA
>

Hey There,

I purchased the same item from cooking.com....it came with a small pairing
knife, both Wusthof. It looks like you're getting a better price.

I'll tell you this: If my house were on fire, it would be the first thing
I'd grab!

Doug from Massachusetts
> wrote in message
ups.com...
> I have seen the santoku knife praised online and in foodtv. chopping,
> slicing, dicing, etc., etc. It looks like a 7" cleaver, with large
> indents, rather than serrations. It is on sale at foodtv.com, and some
> online stores, for 69.00, Wusthof brand.
>
> My question: with the indents/serrations, or whatever, how or is it
> possible to ever be sharpened? Or, does on just use it as it is an
> replace it eveeery year or so?
>
> Does anyone have any experience with this model of knife?
>
> TYIA
>

Marc Wolfe wrote:
> Bob (this one) wrote:
> > wrote:
>
> > > I have seen the santoku knife praised online and in foodtv.
chopping,
> > > slicing, dicing, etc., etc. It looks like a 7" cleaver, with
large
> > > indents, rather than serrations. It is on sale at foodtv.com,
and some
> > > online stores, for 69.00, Wusthof brand.

Think of it as a hybrid between a Chinese cleaver with a
blade that's thin from edge to top, and a French chefs
knive with a blade that gets gradually thicker as you
move from edge to top. If you switch back and forth
between your cleaver and chefs blade, a Santoku will be
good for you.

> > > My question: with the indents/serrations, or whatever, how or is
it
> > > possible to ever be sharpened? Or, does on just use it as it is
an
> > > replace it eveeery year or so?
>
> As Pastorio says below, the grantons do not extent to the blade's
edge so
> you can sharpen it as you would any other knife.

Right. Since they don't reach the edge they do not effect
sharpening.

> > > Does anyone have any experience with this model of knife?
>
> I have the Henckels equivalent except mine doesn't have the grantons.

Same here. I use it regularly.

> IME granton are fol-de-rol with the exception of long
> carving/slicing knives used to thin slice meat or cured salmon.

Chuckle.

> While I'm loath to disagree with Bob I find that very little of what
I use a
> typical chef's knife on will subject to the kind of
sticking/airlocking.

If you have a long slicing blade and you regularly have
roasts or ham, use the scalloped slicing blade, agreed.
I suspect this particular model of santoku is intended
to replace a wide variety of blades. I perfer the
modular philosophy myself: I started with a set and
gradually purchased top notch entries of the ones I
used the most, gradually bought some specialty items
for jobs I do often, and I keep a few general purpose
blades for the less common tasks. The stff I do the
most I have a top notch and/or special purpose tool.
The stuff I do rarely I settle for a general purpose
tool.

Thanks to all for your evaluations. This has been very helpful. When
I am buying a new product, home or especially kitchen, I like to do
research. It makes my eventual purchase decision (or nto to purchase)
more satisfying.
..
I see from the various comments that its use is mostly a matter of
preference and style of tool use. Then I compared many web sites and
many brands and levels of quality/price. I settled on cooking.com,
Asian set (Santoku and paring knife). -- Wusthof at $69, and Henckels
at $59. Then I saw the Henckels each piece was slightly longer length.
Then I looked at my collection, mostly Wusthof and Henckels, and
realized it was the Henckels that take a better sharpening and I use
most. So that made my decision.
..
I'm also buying a new carving board from them. Of course, I don't
really need any of them, but, I can afford them and I can get pleasure
from them -- so why not?

Just before I finally place the order I will flip a coin in deciding
on the Sabatier cleaver as well ..... Oh why not. It's too late
and I can't get away to take a spring break short vacation trip, so
this is my reward to myself.

..

wrote:
> Thanks to all for your evaluations. This has been very helpful.
When
> I am buying a new product, home or especially kitchen, I like to do
> research. It makes my eventual purchase decision (or nto to
purchase)
> more satisfying.
> .
> I see from the various comments that its use is mostly a matter of
> preference and style of tool use. Then I compared many web sites and
> many brands and levels of quality/price. I settled on cooking.com,
> Asian set (Santoku and paring knife). -- Wusthof at $69, and Henckels
> at $59. Then I saw the Henckels each piece was slightly longer
length.
> Then I looked at my collection, mostly Wusthof and Henckels, and
> realized it was the Henckels that take a better sharpening and I use
> most. So that made my decision.
> [snip the rest]

It's your decision, but it's hard for me to understand how one can buy
as personal a tool as a knife without trying it out to see how it fits
and feels in the hand....

-aem

aem wrote:

> It's your decision, but it's hard for me to understand how one can
buy
> as personal a tool as a knife without trying it out to see how it
fits
> and feels in the hand....
>
> -aem

Well, perhaps because I already have experience in holding the handles
and blades of the two brands in question. Or perhaps because the
company from which I order has a complete satisfaction return policy.
Or perhaps because