I just got a santoku knife, my latest gadget obsession! I'm loving it for
cutting my homemade maki sushi rolls, and it looks like it will dice onions
very well, as it is long, tall, and slightly curved on the bottom for a nice
rocking action.

What are you guys finding santoku knives useful for?

-Jen
Half the people you know are below average. -Steven Wright

is it one of those that is kind of flat on one side, blade is about 9+
inches, and usually 3~4 inch handle? if it what I think it is, you can
make cole slaw, cut fish and raw beef thinly. But, cutting veggies w/a
dicing motion, very quickly, is not really recommended. If the knife is
sharp, you could cut your finger. That is why they have thicker blades,
for veggies.

>is it one of those that is kind of flat on one side, blade is about 9+
>inches, and usually 3~4 inch handle?

Here's a picture of the one I got:
http://www.epinions.com/Wusthof_Clas..._Knife_Cutlery

-jen



Half the people you know are below average. -Steven Wright

"JLove98905" > wrote in message
...
> I just got a santoku knife, my latest gadget obsession! I'm loving it for
> cutting my homemade maki sushi rolls, and it looks like it will dice
onions
> very well, as it is long, tall, and slightly curved on the bottom for a
nice
> rocking action.
>
> What are you guys finding santoku knives useful for?
>
> -Jen
> Half the people you know are below average. -Steven Wright
>

I love it for slicing almost any veggies...especially carrots and onions and
such for stirfry. It's great not having to interrupt my "flow" to clear the
stuck veggies from the side of my knife. It also works well for brownies,
and cheesecake!

kimberly

"Gerry" > wrote in message
...
> is it one of those that is kind of flat on one side, blade is about 9+
> inches, and usually 3~4 inch handle? if it what I think it is, you can
> make cole slaw, cut fish and raw beef thinly. But, cutting veggies w/a
> dicing motion, very quickly, is not really recommended. If the knife is
> sharp, you could cut your finger. That is why they have thicker blades,
> for veggies.
>

IIRC it is actually recommended for slicing veggies, because the "hollows"
make it so they don't stick to the blade. It's a very versatile knife.

kimberly

In rec.food.cooking, zenit > wrote:

> I've virtually retired my thin bladed carbon steel Asian "cleaver"...

Interesting. I've had one sitting in the drawer for a few years, and
just used it last night. I don't even remember where it came from.
I liked it. I plan to use it more.

--
....I'm an air-conditioned gypsy...

- The Who