THIS IS A GREAT TOOL!!!Victorinox 7-Inch Granton Edge Santoku Knife, Rosewood HandleI've owned Victorinox knives for a long time, when my french knife finally had to be put down (I loved that knife, had it for 16 yrs.) I bought a 7" Santoku with the Rosewood handle. Flawless performance, superlight, razor sharp, easy to hone/sharpen, this has become an instant favorite. Nimble and accurate, EFFORTLESS to use, let me emphasize that again, EFFORTLESS to use!!! I'm not a pro chef, but I do a lot of cooking, and this knife delivers like no other. It is hands down, the most bang for the buck value available in any kitchen knife. If you want to spend a pile money just to say that you have latest "it" knife, by all means, go right ahead, if you would like to get a high quality knife that just performs and aren't worried the least bit by what some cooking school geek says or what the food show personalities use, this is the knife to get...
Love it love it loveI cant tell you how much I love this knife.I have been working in kitchens since I was 15 (I'm 26 now) so I have been through a few knives.for the price I cant fault it.The knives I usually use are Wustof or Global.they are amazing knives and are of very good quality.the down side is they can be very hard to maintain,and when you lose the edge it will be very difficult to get back,near impossible if you don't know what you are doing,but this knife is so easy to sharpen to almost scalpel sharpness.the blade is very thin so I'm always using it on veg and fish and other very delicate tasks.It does feel like a cheaper steel but then again I think it matches the price.There are a lot of chefs just out of culinary school in my restaurant who buy the best of the best but they do their knives no justice.I have only had the knife for four months,I'm not expecting lifetime usage out of it,but think about this,if you walked into a professional kitchen and see a 10 year classically trained vet'...
I thought I had sharp knives until I got this one!I have cooked a great deal of food over the past 35 years. Sometimes I've cooked for 100+ people. I've also had summers where every dinner served at least 12 people.
I am also a writer, and have advocated the use of good (sharp) knives many times. I've mainly preferred the Japanese made Santoku knives. I used a steeling stick often to keep the nicks and bumps out and never put them in the washing machine.
My knives would frighten my friends when they watched me cook.
Heck, I didn't know what a knife was until I got this one!
It used to be that, even though my knife would slice easily through vegetables, I could always "feel" the cutting action. Even when I could hold a leek over a garbage can and cut off the end section in one go.
But THIS KNIFE! Like BUTTER! I'm getting verklempt! I cut through vegetables and have to look to see the slice, because I feel NOTHING! I've never been able to slice through potatos as if I were...
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