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.
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.