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Unread 12-04-2012, 07:14 PM   #26
Knows what a fatty is.
Join Date: 11-21-12
Location: Oahu, Hawaii
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No more shoes in Hawai'i so no understand the reference. Thought you said you like more clamshell/hamaguri on your deba edge? I think we can debate the merits of Japanese knife sharpening all day here. The point coming back to the Santoku question is that just because a knife is japanese not western shouldn't mean it's use is more strict. You paid your money so use your knife however best. I think the main reason the Santoku over other knife types was marketed so much in the west was because it is a good looking small chef's knife. The deba has more belly, heft and may or may not have clamshell edge. Lol.
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