>(PENMART01)
>Date: 2/4/2004 5:48 PM Eastern Standard Time
>Message-id: >
>
>>(Snowfeet1) asks:
>>
>>Does anyone have any recommendations on a Wustof Santoku knife - either
>>classic
>>or grand prix? Also hollow edge - it's $10 more but if it's worth it I'll
>go
>>for it.

Pick the one that feels best in your hand. The "hollow" of which you speak I'm
assuming is the granton edge, designed to ease the sticking of the cut product
to the blade. IME it only works so-so. Better on raw or rare meats, not at
all on cheese, and doesn't materially affect performance on raw vegetables. So
it's a wash.
>
>Your inability to discern which one indicates you need neither, really....
>you
>just like the way the sound of the "santoku" rolls off your tongue, something
>to impress, eh? Save your money to buy better food.

Santoku's an interesting design based on asian (mostly Japanese, IIRC) general
purpose knives. The benefits of the design can be debated but it takes a fair
amount of skill to use the tail of the blade for rough chopping, the belly for
mincing, and the tip for precision slicing.

I do own one along with a variety of other general and special purpose knives.
I'll reach for the Santoku if I'm preparing a meal which doesn't call for much
specialized work (like deboning) otherwise it pretty much stays in the drawer.

Best,

Marc