Swedish steel, which is extremely sharpenable and will
hold an edge for a long, long time. Although it is
designed for slicing and chopping, the blade has a
strong-enough curve that you can even do some
Western-style rocking with it, giving you the best of
both worlds. Strong, sturdy construction, and plenty of
heft—a real beauty to behold.
- Cons: Just one: price. It’s not a cheap knife, but
considering that it will last you a lifetime, $180 seems
fair.
- For the small-handed cook: The 7-inch Wüsthof Classic
Hollow Ground Santoku (about $100). I used this knife
extensively in restaurants, where precision vegetable
slicing was required—so much so that it lost a good
centimeter of its width with repeated sharpenings. I grew
quite fond of it in the process.
- Pros: Like all top-of-the-line Wüsthof products, it’s
impeccably constructed. It has a much more slender
blade than Western-style Wüsthofs, so it’s easier to
make small, precise cuts and more comfortable for
some cooks. The hollow-ground granton edge (with
dimples along both sides of the blade) means that foods
like potato slices won’t stick to it.
- Cons: It’s not big enough for most really heavy-duty
tasks—say, splitting a butternut squash or hacking
through a chicken. Luckily, your cleaver will take care
of that (see here).
- The best buy option: The MAC Superior 6½-inch
Santoku (about $75). A favorite among pros and home
cooks alike.
