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Somebody wanted to know the name of them the other day. There you go, it's a santoku knife.
a western santoku
It's a good knife. Better for potatoes and the like due to the shape as it stops the chunks sticking to the edge of the knife.
(I have just been given a santoku without them, haven't use it yet though).
We have another of his, shorter with a curving blade and flat sides. That one's better for onions and the like but I note the 'suction' problem on veg like potatoes.
is it a fat knife?
gonna get myself one of these
Except for if its something really really big.
I picked it up a while back but missed the handle and squeezed down on the blade and had to go to hospital.