7" Shun Classic Santoku deal

Tractor

Just ran across this over on cutleryandmore.com. Could you guys/gals who know about these knives comment? Would this be a decent entry for me into fine cutlery? My collection tops off at Cutco right now.

http://www.cutleryandmore.com/details.asp?SKU=5282

Bordello

Personally I think that's a very good price, I paid over $100 for mine. I have 3 Shun's but they are the only high end knife I've ever had.

Regards,
Bordello

Humphrey Chimpden Earwicker

my recommendation would be to go to a place like williams sonoma. i'm pretty sure they will let you try them out.

i got a santoku early on in my "must have a knife" phase. i find it is a serviceable slicer, but it takes a bit more effort and force to cut through things like potatoes, big squash, etc.

and it doesn't roll easily for me. the blade has a curve at the tip and then runs very flat.

if you don't have a knife, first one i'd suggest getting is an 8" chef's knife. the wusthof isn't too heavy, but it has some heft and will roll easier and cut things more easily than the santoku. you sort of push the santoku thru things/ the chef's knife rolls almost like a paper cutter.

JMO

Weekend Warrior

On your first question, yes it's an excellent knife and the price is good. Going on eB*y for the same price and higher. I also agree with stripsteak that you don't need both a chef's knife and a santoku. I have 5 Shun Kajis now including the 8" chef's knife and the 7" santoku. I like them both, but they're essentially used for the same purposes. The granton edge on the santoku is supposed to prevent food from sticking to the blade, but I don't notice much of an improvement over the chef's knife.

Mark

Unknown

I just got the exact knife and I love it. I paid the same price at Williams & Sanoma. Great knife so far, but I have only had it a couple weeks.

Dave in So Cal

I agree that the chef's knife is the most important and useful knife you can own. I have not had a BGE for very long, but I have been cooking for a long time. I really like good knives.

I have a santoku, 8" chef's knife, 10" chef's knife, filet knife, slicing knife, paring knife, ceramic nakiri vegetable cleaver, steel cleaver, etc. Invariably, I pull out my 10" chef's knife when I am cooking because it does it all - slice, dice, chop - and cuts though most anything - meat, veggies, fingers. :blink:

Also, spend the money to get a good chef's knife. I have had mine for over 20 years. It still keeps, an edge and I have only had to take it to a professional sharpener one time. It was a great investment even though I thought it was a ton of money when I bought it.

Humphrey Chimpden Earwicker

stuff sticks to my santoku too. in fact, with the wider blade, i'd go so far as to say that if i were cutting something like a big cuke or zucchini, it would likely stick to the santoku before it stuck to the chef's knife.

fishlessman

is the sun thinner like a global deba, was filleting some big flank steaks this weekend and last and found the wide thin blades work really well at that kind of slicing, better than using my fillet which was left at camp

Dave in So Cal

I think santokus do have thinner blades, but they are not flexible like a filet knife. The santoku blade is good for slicing veggies and meats that do not stick to the blade. Not so good for slicing cheeses.

YB

This is a great knife for veggies Jeff.It is really good for tomatoes also.

Larry

http://www.williams-sonoma.com/products/sku9230145/?pkey=cknives-shun%7Ccutshncls

The Naked Whiz

I have one except it has the scallops in the side (technically, not a Granton edge). It's all I ever use. I never use my chef's knife any more. Good luck!

Wise One

I have the Cutco 7" Santoku and I am very pleased with it. I was not so thrilled about my Cutco knives until I saw a show on the History Channel one day about knife making. They worked with the Cutco research lab to demonstrate how a knife edge dulls over time. Apparently Cutco has one of the top knife research labs in the world. I look at my Cutco knives with a little more pride now.

Haggis

Been selling at that price since before Christmas at many places - I bought one as an Xmas present for my s-in-law at Sur La Table and I think Williams Sonoma had it for a buck or two more at the time. Made me wonder if they are preparing to phase it out.

The Naked Whiz

Yep. As I recall when I bought mine that has the scallops on the sides, the plain sided blade was more expensive that the scalloped blade. I wonder if they just don't sell as many of plain-sided models or something....

Carolina Q

Personally, I don't care for the Santoku's. I don't own one, but have used them many times when visiting Mom. I always find myself missing my Chef's knife. If you can have only one, or are buying your first quality knife, my vote goes to the Chefs.

Tractor

Great feedback! Some of you who do not like the Shun Santoku, would you prefer the Ken Onion? Say the 8.25"?

Madtownbound

Amazon has the 7 inch Santoku in both the standard and scalloped edge for that price every day so don't feel rushed to purchase.