Quote:
Originally Posted by BucEyedPea
Really. I always thought it was the edges that made it a santoku. Anyhow, those are the reason I want one. Also a really mandolin....but I've survived this long without one. I know how to do all the cuts the correct way for the same results a mandolin does.
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Mine doesn't have the granton edge. And if you do an image search, the first one that comes up doesn't have one.
https://www.google.com/search?q=sant...r=0.9#imgdii=_
The big thing about them is they typically have shorter handles and a shorter blade, and they have a very shallow slope to them compared to a chef's knife (this make rocking the blade a little more difficult).
Some people love them, and I while I like mine a lot, if all my knives are clean I'm reaching for my Tojiro gyuto first (Japanese chef's knife), my Victorinox chef's second, my santoku third.