10 of 11 people found the following review helpful
As a lover of kitchen knives I've been after one of these for a while now and after shopping around decided to give this Kuhn Rikon one a go!
I've bought loads of Kuhn Rikon stuff over the years and in general you cannot far go wrong with their products I find. This knife is no exception. . .
This Santoku knife is 22.5cm long with a 13cm long blade. Being more of a feet and inches old fashioned kind of lad that is just under 9 inches in length with a 5.1 inch blade. So not a huge knife but a good size nevertheless. As with most knives from Kuhn Rikon the blade is made from carbon steel and the non stick coated blade is the same colour as the handle. The blade travels around half way into the handle and so this is what is called 'half tang' making the blade quite strong and certainly strong enough for it's purpose. The cutting edge travels right upto the tip of the blade which is important if you need to make intricate cuts such as in the preperation of 'Bento'. Of course such a sharp knife does come with a brilliant sheath in which to store the blade.
One thing to note regarding this blade is that it has six small holes along it's length. Each hole has a slightly raised edge on the right hand side of the blade. These holes aid the non stick attribute of this blade and the raised edges around the holes actually act so as to 'push away' food from the blade as you use the knife! Now I may be wrong but I think this knife is designed more so for right handed use! Well it appears that way to me. If there's anyone who can tell me otherwise please do and why? I'd appreciate it :) I've uploaded a close up of the holes/raised edges so you can decide if as a left handed person, it's okay for you!
The word 'santoku' has a historical significance in Japan and means 'three virtues' which is very apt for this knife as it has great chopping, mincing and dicing capabilities.
In use this is a cracking knife. I have just used it to dice some chicken, mince garlic cloves into a paste and chop and slice onions, peppers and mushrooms for a curry for a late tea in the garden tonight. I've found it great for preparing salads and vegetables especially slicing lettuce and cabbage finely. Some may say that the handle is a tad small for a mans hand but. . .I have a broad hand and am fine with using this knife. You hold a santoku differently from most other knives. You grip the very bottom of the blade where it enters the handle with your forefinger and thumb, leaving your three remaining fingers and palm around the handle.
I like this knife a lot and it's a great price for what it is with such a good build quality too. It can be sharpened of course and I personally hand wash and dry knives like these to increase their lifespan. Another useful knife that should last for years to come.
Recommended by a wannabe chef! :)
on 23 July 2015
This is my go-to knife for small jobs that require precision cutting. This non-stick Santoku Knife has holes and bumps that release most foods, but the odd bit will still stick. The knife is very stylish and easy to sharpen back to new quality. I don't use the knife protector sleeve as I have a magnetic knife rack, but definitely would use it if the knife went in the drawer. Treat the knife well by washing it by hand. dishwashers blunt and rust knives!.