I have finally graduated to Santoku bliss! All these years, I have tried serrated edges, bread knives, flat knives, thin long ones and so many other kinds, but never have I enjoyed the satisfaction of a knife cut through an onion so smoothly, as the Santoku.
The last block of knives I owned ( a few of them still lie in my kitchen drawer) proved to be the last straw. Wash and dry them - they'll rust; stick them in the knife block - they'll rust. So frustration drove me to the kitchen goods aisle and thats when I saw it! - my latest love - Santoku.
It has been 2 days and I have cooked 3 big meals now with my ever so pretty and surprisingly sharp, red handled, Santoku.
