Charter
The santoku that feels best to you - weight, comfort, balance, material - is the one to get. I know that it's the standard advice, but it's the standard because there's no substitute for the hand.
REC CheesecakePecan PieOops! I'm having some problems with instructions. Here's the whole thing ... * Exported from MasterCook * Cheesecake-Pecan Pie Recipe...
I just got an Anolon 7.5" stainless Kyotsu which is essentially a santoku that you can rock because the blade is ground to a gentle curve. It has Granton dimples (which too many knife makers are suddenly calling "hollow ground" - which it isn't) so moist foods don't stick to the blade. Wonderful knife. Heavy, soft grip, good balance, hard steel. German steel, finished in China. CrMoV steel - takes a scalpel edge.
I have a Furi santoku, as well. My 14-year-old daughter has claimed it as "her" knife. It's a fine knife, as well. Integral design - handle and blade all one piece - like Global. Takes a great edge and has an optional sharpening system that works very well. An upswept tip. Lighter than the Anolon, but certainly not a toy. Hard-working knife.
German makers call the dimples "kullen" or kullenschliff"...
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Forget brand names. Heft 'em, see how they're made, see how your arm likes them. Then you'll know.
Pastorio
