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Thread: Svord Santoku for the kitchen.

  1. #1
    Member Rocco's Avatar
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    Svord Santoku for the kitchen.

    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.

  2. #2
    Purveyor of Fine Cutlery terryf's Avatar
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    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.
    Steve123 likes this.
    Regards
    Terry

    https://www.knives4africa.co.nz/
    Custom knife dealer

    Authorised Nitecore Torch Retailer
    NZ Distributor of Nano-Oil

  3. #3
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    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

  4. #4
    Purveyor of Fine Cutlery terryf's Avatar
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    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.
    kiwijames and Boxton like this.
    Regards
    Terry

    https://www.knives4africa.co.nz/
    Custom knife dealer

    Authorised Nitecore Torch Retailer
    NZ Distributor of Nano-Oil

  5. #5
    I hunt, therefore I am.
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    Got one. Carbon steel. Sharp AF. I like it. Wasn't too expensive, less than 200 anyway.
    Depends what style cooking you do.
    Obviously design is jap. Good for chopping, less for carving and slicing. Will slice sushi but it's a bit thick. Wont do the "rock and roll" chopping that a chefs knife does. Bit light to be a proper cleaver.
    Wood or nylon chopping boards only! no marble or glass!, and certainly not on a steel bench.
    Micky Duck likes this.
    Quote Originally Posted by 308
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  6. #6
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    Quote Originally Posted by terryf View Post
    The carbon steel version will rust in no time.
    A) it is blued pretty easily (Boil it after rusting) generally it will happen by itself with a good hot wash.
    B) keep the thing oiled, olive is fine, or whatever goes with what you're cooking.
    C) store it dry. don't abuse it. Bone dry wooden knife block, magnetic rack or just on the bench.
    Micky Duck likes this.
    Quote Originally Posted by 308
    not smart enough to be useful
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  7. #7
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    Quote Originally Posted by Rocco View Post
    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.
    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.

    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/

  8. #8
    Member Rocco's Avatar
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    Quote Originally Posted by terryf View Post
    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.
    Thanks Terry, appreciate your knowledge in the area.

  9. #9
    Member Rocco's Avatar
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    Quote Originally Posted by mimms2 View Post
    Got one. Carbon steel. Sharp AF. I like it. Wasn't too expensive, less than 200 anyway.
    Depends what style cooking you do.
    Obviously design is jap. Good for chopping, less for carving and slicing. Will slice sushi but it's a bit thick. Wont do the "rock and roll" chopping that a chefs knife does. Bit light to be a proper cleaver.
    Wood or nylon chopping boards only! no marble or glass!, and certainly not on a steel bench.
    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.

  10. #10
    Member Rocco's Avatar
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    Quote Originally Posted by Nick-D View Post
    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.

    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/
    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.

    Same as looking into cast iron pans, would love Kiwi made there, but can't come close to affording it

  11. #11
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    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 !!
    'Bother' said Pooh, as he chambered another round ... Wong Far King Way

  12. #12
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    Quote Originally Posted by Rocco View Post
    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.
    Svord's "kiwi" or "french" cooks knives may be more suitable, better all-rounders imo. I don't have either from svord,but guess blades would be just as thick.
    As said, depends how and what you cut.

    don't we have some custom knife guys on forum?
    Micky Duck and Rocco like this.
    Quote Originally Posted by 308
    not smart enough to be useful
    Diligentia Vis Celeritas
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  13. #13
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    Quote Originally Posted by Rocco View Post
    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.

    Same as looking into cast iron pans, would love Kiwi made there, but can't come close to affording it
    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.

    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?

    Sent from my CLT-L09 using Tapatalk

  14. #14
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    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 donít 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...
    Moa Hunter, Micky Duck and mimms2 like this.

  15. #15
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    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.
    Micky Duck likes this.

 

 

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