Quote:
Originally Posted by KielC
I am looking to buy a new kitchen knife.
Chef or Santoku?
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Santokus I like because of how the gaps do help the food separate as you're chopping/slicing.
Also, I have been doing a lot of research into getting a knife myself. So far, I want to get a Global knife. They're made from one solid block of steel, and they're sharp as a laser if properly maintained. The biggest reason I like Global is how lightweight their knives are, and apparently they are easier to maintain than Wursthof and Henkels and the other heavier steel knives. ( I read that in Anthony Bourdain's Kitchen Confidential, I forget his explanation as to why maintaining them was easier, but he gushes about how wicked Global's knives are).
I tried one out in Williams Sonoma (which is a good idea, but don't buy from there- the markup is massive). That knife was sweet, I'm saving up for one!
