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Inch Santoku

Frequently Asked Questions ...

The purchase of a Santoku chef's knife? What characteristics should I look for the knife i?

I will Santoku buy a kitchen knife, and I'm not sure what kind of qualities that I should look like in a knife (always a half or full tang blade) or what type of metal? So I was asked if anyone knows and good types Santoku knife or specific features I should ..... such as the type of metal? Length (I was like 05/07 Customs thought) look like? Full or half-Tang Tang? Good brands? Or what für'n price, I was hoping to spend no more than $ 80! Any information would be great. recommended or knives I hoped, it must not be bought over the Internet was.

Answer:

Santoku knife is from Japan and literally means translated a knife of the three virtues, although even Japanese can not agree what exactly these three virtues. It is more or less all-purpose knife in the kitchen, So similar, if not identical to the use as kitchen knives or its Japanese cousin Gyuto. I said that since many people mistakenly consider Santokus Designated paring knife, what they are not. Nakiris and Usubas are. Here is Nakiris / Usubas if you are - curious http://zknives.com/knives/kitchen/ktknv/indexbyst.shtml?Nakiri http://zknives.com/knives/kitchen/ktknv/indexbyst.shtml ? Usuba Anyway, ... since you decided on a Santoku) Full Tang Tang or half - no matter. It is a very common myth that blades are better full tang knife, when in fact is not the case in many cases. I have tang than 30 high-end kitchen knives, hand-inch semi customs from Japan and has been forged, not complete. Full Tang, according to legend provides strength, other than the famous Japanese Katanas and American Bowie knife were Stick Tang (Tang or half) and the knife could cut through the bone and armor. So, you need more force, in the kitchen? The reason full Tangs are popular (and supported) is that they are machines to make it easier to automated. 2) Ignore the other two marketing myths need to be forged on a good knife and have a cushion. Global knives are stamped, but they surpass the majority the Western "forged" knife. And the forging is done by machines and Bolster, not from Smith by hand ... as the market tells us is to protect Your fingers and balance of the knife. Only second half is true, the finger by the difference between the amount of handle and blade protection. On santokus there are enough Distance to prevent your hands from slipping on the edge. Length - you will find very hard pressed, Santoku of more than 7 "anyway. Too short and I will not be An effective general-purpose knife. Although depends on your cutting style and preferences. Before you decide on steel, you must decide if you want Japanese Knives or Western. These days, Western decision-makers make santokus a lot. The main difference is that Japanese different approach to make the knives have generally and shun are under the same category. While Globals are more westernized. In short, Japanese knives hard steel, RC 60-62RC are light, thin blades. Western Knives tend to be softer and thicker. 54-56HRC. 1.5 to 2 times the thickness of the comparable Japanese knife. Hard Japanese blades have their advantages, they can sharpen edges of much thinner and will hold it much longer compared to Western knives, but the downside is they are more difficult to raise and they get easily damaged when / if abused. I know more than one person, the knife broke off the tip of their Shun after a fall on the floor or in the sink. Western knives are the opposite. Softer steel breaks not so simple will bend instead of what is IMHO worse. You can not really keep thin edges, 40deg compared to 10-15 on the western knife on high high-quality Japanese knives ... Then decide if it is with Japan next step, stainless steel, or motorized Most people choose stainless steel, they are easier to maintain and, if you sharpen your knife sharpening really good things you care ", see the benefits of the carbon steel knife anyway. With knives made of stainless Western the only choice. One thing that definitely helps is Kulle (also called "hollow edge") sheets cut along the edge. Reduces drag on sticky ingredients considerably. As for the steel, if you go with Western X50CrMoV15 is pretty much the standard steel used my most of the knife maker. So, your best bet would be Forschner 7; "Santoku. It sold just under $ 30, has hollow, and is of the same steel as Wusthof and Henckels X50CrMoV15 that cost $ 50 or more. If you want Henckels Wusthof or better for some reason, it is up to you, but if you go by pure cutting power and keep the edge then you will not find the difference between them. You can also try Globals, Japanese knives are westernized. Performing better, but also cost more. Shuns are somewhere in between. Laminated steel, called San-Mai used effectively in them Protect the hard core with softer layers, but again, if you drop it or try to chop bone or split with edge damage or lobster you break the tip ... Here is everything that I have reviewed Santokus possession / - http://zknives.com/knives/kitchen/ktknv/indexbyst.shtml?Santoku

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