LOL, I'd lose a finger at that rate! At $200, i'd hide it, too.
I use a santoku for a lot of stuff, I like the shape better for veggies, etc. It would not make as good a weapon for stabbing as a chef's knife would, however.
"LOL, I'd lose a finger at that rate! At $200, i'd hide it, too.
I use a santoku for a lot of stuff, I like the shape better for veggies, etc."
Never quite got the hang of the santoku. I have a nice one, but it rarely get's used.
I had my knife made to order, after I couldn't find exactly what I wanted in any of the commercial blades. Silly of me, but it was a gift from a very good friend.
The key, IMO, is using high carbon steel for the blade. Never stainless. Only carbon steel can accept the fine edge, although it requires more frequent touch-up sharpenings. I wanted a perfect handle, too, and the knifemaker took a mold of my grip.
It's silly, I know. I have a Henkel that's almost as nice, and cost a lot less, but what the heck? You only go around once.