Kershaw Santoku?

A

ayz

Joined
Jul 5, 2004
Messages
685
Anyone have this?

KS6616S.jpg


i'm considering buying one, since it's about 1/2 the price of the spyderco santoku. It's more or less in my budget; i don't want to spend $100+ on a whusthof or henckels 5 star santoku.

just wondering if anyone owns this kershaw or the spyderco santoku and can offer advice before i buy one.
 
I can't tell you anything about the Kershaw, but the Spyderco Santoku is one of the best economy priced kitchen Knives I've ever used. The MBS 26 steel is Rc58 and holdes an edge better than ANY European kitchen knife I've come across. The blade stock on the Spydie is thin and the thing cuts like a cleaver shaped straight razor. I'm well pleased with mine.

I think the Kershaw looks better than the Spyderco, FWIW. If it cuts and holds an edge like the Spyderco, then you have struck Gold.
 
Please check out this thread -

Santuko (kitchen) Knives

(yes, "Santoku" was mispselt... :o )

I think that's in the Wasabi range of knives -
if so, see Post #18 in particular.

Addendum:

Take a look at this survey "Reviewing the Reviewers" on kitchen knives:

http://www.consumersearch.com/www/kitchen/kitchen-knives/fullstory.html

QUOTE:
"Japanese santoku knives
A new trend among enthusiasts is the santoku knife. While sales of traditional knives are stagnant, sales of santoku knives have tripled in the U.S. Similar to a chef's knife, a santoku knife has a shorter, thinner blade. Some models have a hollow edge (sometimes called a Granton edge), which is intended to minimize friction between food and knife surface for speedier slicing. Many reviewers say that a santoku knife is a great addition to your collection of kitchen knives and that because of their shorter, thinner blades, santoku knives excel at thinly slicing vegetables and doing delicate work.

Editors at Cook's Illustrated, however, say that a santoku knife can't replace a chef's knife entirely. That's because their blades are too short and thin to achieve the kind of versatility of a chef's knife. For example, santoku knives are not recommended for cutting bone. In a ten-santoku roundup, testers "heartily" recommend the MAC Superior Santoku knife (*est. $60). Editors say it's an excellent value and a top performer. Cook's Illustrated team also likes the Kershaw Shun Santoku (*est. $110), but this model is nearly twice as expensive. The Shun Santoku is also deemed the best santoku in a recent review at The Wall Street Journal, where the Wusthof Trident Classic santoku with hollow edge (*est. $90) takes the award for best value. Contributors to Amazon.com and Epinions also are big fans of the Wusthof santoku knife.

We've included the Wusthof Classic santoku in Fast Answers. While all three of these knives get excellent reviews, we think the Wusthof has the best blend of attributes, and it's less expensive than the Shun. The Wusthof is a forged knife, while the MAC Superior is a stamped knife.

Celebrity chefs have also gotten into the endorsement game. Many critics attribute the initial popularity of santoku knives to Rachel Ray, host of The Food Network's "Thirty Minute Meals." For several years, Ray used the Wusthof santoku in her test kitchen. Ray has signed an endorsement deal with Furi cutlery, which is now making Rachel-Ray branded knives, including a santoku knife. Another Food Network personality, Alton Brown, backs Kershaw Shun."

--
Vincent
http://UnknownVT2005.cjb.net/
http://UnknownVT.cjb.net/
http://UnknownVincent.cjb.net/
 
I have a Kai, Shun Range, Santoku. It would cost quite a bit more than $100 though. I can tell you that the shape is a delight to work with in the kitchen. I am a chef and could use that knife for pretty much everything. It is good for slicing, chopping, and picking food up off the chopping board and the back curved edge made a great butter spreader. The Kai is traditional folded Japanese steel.

Actually. just $114.00 here;
http://www.thebestthings.com/knives/shunclassic.htm

dm0702_tn.jpg


Shun Classic

This stunningly beautiful line of cutlery features the look and benefit of Damascus steel, yet without its rusting problems. The Damascus-look blade profile reduces sticking and results in less damage to the food being cut and faster prep times.

Features:
VG-10 stainless steel is clad with 16 layers of SUS410 high-carbon stainless steel on each side, producing a rust-free Damascus-look
VG-10 "super steel" is composed of Carbon, Chromium, Cobalt, Manganese, Molybdenum, Silicon and Vanadium.
Ebony-black PakkaWood handles specifically designed for premium applications
Handle's "D" shape design with offset bolster fits the hand perfectly
Stainless steel bolsters and end caps
Dishwasher safe
 
I have the Deba knife in the range you asked about. The Deba is the thick, single side ground "cleaver".

I really like the knife. The handles are reconstituted bamboo, which I love the idea of. I have found the knife to hold an edge well, though this isn't a super steel. I really enjoy my Deba and the workmanship on the knives, specifically the finish and grinds, are great.

Having not seen that santoku in person, though, I'd just recommend that you make sure the blade is thinnish. Santokus are veggie knives and meat slicers, not for hard stuff at all. I think you'd enjoy the Kershaw santoku.
 
Heya GB! I'm almost back to normal... see ya in chat sometime soon.

sak_collector, e-mail sent.
 
Hey Cray! Haven't seen you around in a looong time!

Ayzianboy,

If you haven't bought the Spyderco yet, I forgot to mention that the handle is Santoprene which is Kraton-like in looks and feel. Thought you should know that because some don't care for that rubber-like handle material. Normally, I don't either, especially on kitchen knives. But the Spydie (as it often does) proves to be a worthy exception, IMO. :D

Mike U.


Also, my apologies for not getting back to you sooner. For some reason life is keeping me too busy to get here as often as I'd like these days.
 
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