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Been doing a bit of reading about this one, but would like some opinions thrown in about the performance of the Santoku knife. It's a fairly expensive wee knife for me, at the moment, but looks like it is a good all rounder and will go the distance. Looking to replace(throw out the bloody window) that simon gault set that everyone seems to have.
I swear by a 7 inch Santoku, one of two main kitchen knives for me, the other being a classic 5 inch meat knife (paring knives are too fiddly) - recently tried the SMEG promotion santoku from New World and its really not as bad as I was expecting.
Have a look at Wusthof, JA Henckel and Victorinox as well for some comparison.
If you do go with the Svord, I understand they use two different steels, try and get the Sandvik 12c27 if you intend using it at home. (I assume the blade will be marked accordingly)
The carbon steel version will rust in no time.
I've always wanted svord to make a nikari style knife
Much more practical home kitchen knife in my mind
Have several and suit my style much more
Have a look at those
Nakiri, Santoku, Usuba - personal preference really, all cut fruit n veggies really well but the Santoku is designed to do meat as well as fruit n veggies.
They are too thick behind the edge imo(at least the one I played with was) . They take a nice edge but don't cut as well as they should as they are to wedgy. Handle on the couple I've used was a bit rough around the edges too.Quote:
Originally Posted by Rocco
This is a much better knife all round if you can pony up a couple more bills. Will hold an edge better too https://www.prochef.co.nz/index.php/...santoku-180mm/
Thanks Terry, appreciate your knowledge in the area.Quote:
Originally Posted by terryf
Noted. I do do have a particular knife that I seem to use for everything, and have been looking for an allrounder replacement. However, funds, and the want for New Zealand made, are the hold backs. Thought this might be a good compromise.Quote:
Originally Posted by mimms2
Worth looking at getting it and re-edging? I am sure there are better knives out there, but I am trying to stick to Kiwi made, if possible.Quote:
Originally Posted by Nick-D
Same as looking into cast iron pans, would love Kiwi made there, but can't come close to affording it
I like good knives in the kitchen as well as good butchery knives.
The best kitchen knife as in the one that does everything and gets used most is a mini clever shape from a store at the China town in ChCh.
These knives have a very thin blade (about 1mm) with hollow ground edge. The steel is ordinary but easy to maintain. Will split a pumpkin easily, cut and serve a delicate cake, slice a roast perfectly, prep veges, cut cheese, bread etc dead straight.
Nice wooden handle. 'Kiwi' Brand. How much ? seven bucks !! Better than three hundred dollar German chefs knives !!
They aren't a bad knife at all, just won't cut as well as somthing that is thinner bte. Totally. Understand wanting somthing kiwi made.Quote:
Originally Posted by Rocco
I could probably whip somthing up for around the 200 mark in simple carbon steel if you don't mind a machine finish. Wanting to get a few people using my knives anyway so happy to do somthing cost effective to start.
Have this k tip on the bench at the moment could do somthing similiar? https://uploads.tapatalk-cdn.com/202...36c9429db4.jpg
Sent from my CLT-L09 using Tapatalk
In the interim if you like I can put an 8000 grit mirror finish on the Simon Gault knife you already have, it will then slice like a dream, and if you are not happy you don’t need to pay me, I would charge 7.50 for the sharpening, if you want to go down that route let me know.
Shelley 021727546
Alternatively I have some 2mm stock at the moment, if you design the shape of the knife you want, send me a paper version I can custom make it for you...
While I don't have a Santoku, I do have three Svord knives in my kitchen... a bread knife, a filleting knife and a carving knife. I had these made for me in 1990 when Svord was still in its infancy... a passionate young lad still living at home and trying to make a dollar from his hobby. He also made my custom hunting knife for me in 1989.
Those three knives are to this day our primary go-to knives in the kitchen. I look after them of course, but 31 years later these are going strong. I've never had a need or reason to go looking at anything else to replace them. Back when I bought them they cost me a couple of weeks wages but when you consider their use and age it was money well spent.
Regardless who you buy your final product from @Rocco a well made custome knife is going to last you a lifetime. It's not a bad investment so pay the money and get exactly what you want.
I have the svord santoku with the plastic handle. Smoothed all the non cutting edges with some 400 grit as they’re quite sharp when gripping the knife the way I do. For $90 it’s pretty hard to go wrong, sharpens and polish’s up like a mirror. For chopping veggies it’s bloody good and you’re not worried about chipping an edge like a nice Jap knife.
Not hard to stop it rusting, wipe it down after use, dry it and put it up on knife board.
Easily slice bread with them. They’re just an easy all round knife to have laying around.
@Rocco feel free to come grab my one to have a try. I’m just over in T Bay on the main road by shops.
photos people...come on get with the programme....photos.....
Y'all are legends, sorry for the delayed responses, we have a new wee one so time is short. Also explains the price point importance. Really appreciate the offer of a custom job, but it's just not realistic yet. McNotty I just might have to take you up on that aye, I'm not far from you.
aha I see...like a mini cleaver.....clear as mud now THANKS.
Fair enough man. The svord will still do the trick. Nicely and having a good thick workhorse is a good thing in the kitchen anyway. Can always get a better slicer down the line a bitQuote:
Originally Posted by Rocco
