Originally Posted by Dmax
What's wrong with Santokus? Do they promote them a lot there? I don't really watch TV much.
Yes, basically. I use mine from time to time, but everytime you turn on the food network every "chef" is using a santoku for every kitchen task, and that's when EVERYONE in America started using santokus for everything from breaking down sides of beef to getting a brunoise on celery.
Is there a reason you recommended Masamoto over less expensive knives?
I hessitate to recommend "mid-range" knifes to first time Japanese knife buyers fearing a price shock.
Just for the sole purpose that I've used one and absolutely loved it.
Originally Posted by Manton
Check the link. For just over $500, you could get one of your own!