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Old 04-09-2009, 08:12 AM   #21
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Join Date: May 2005
Location: Lawn chair in Texas
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Originally Posted by Martha View Post
Man that woman is a wimp! Gag me.
I got a totally different vibe. Here is experienced "big city" girl, telling the outback bumpkin the ways of the city. After all, isn't it conventional wisdom to just hand over your wallet. However, if you are used to wrestling crocs and poisonous snakes, maybe a street punk doesn't seem like much of a challenge. It helps to have a very large knife...

His reaction to "he's got a knife" if priceless.

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Old 04-09-2009, 11:48 AM   #22
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Originally Posted by tiuxiu View Post
So for some reason lately I've been coveting the Henckel 7" Santoku knife. Problem is not sure I need it ("need" being a very relative term here) since I've got a 8" chef's knife. Been reading that the santoku is better for chopping most veggies since a little thinner/lighter plus dimples make so slices don't stick to knife.

My kitchen knives collection is high quality gear but only consists of chefs, slicer, paring, and a cleaver. Of that I'd say I use the chefs knife for at least 90% of all kitchen work. The cleaver I actually regret buying I hardly use it all all, although it has great home defense or zombie apocolypse potential.

So the question is: do any of you own a santoku knife, and if so do you find it's usefulness would warrant an addition if one already has a chefs knife?

In my desperate attempt to internally rationalize the purchase I've got notions like "well I guess I won't have to wash the chefs knife as much during prep if I can just grab another knife good for chopping" etc.
I just bought a Shun Classic 7" santoku. It is a beautifully made knife, excellent reviews and is scary sharp...

Santoku Knives Review


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