Any need to buy a 5" Santoku?
I am slowly building my knife block. I currently have an 8 inch Chefs Knife, 4 inch paring, 5 inch utility knife (all Henckels Twin Cuisine), and I am thinking of adding more:
I know that I want to get a 5 inch utility serrated knife, and 8 inch bread knife, and a 10 inch slicer. The only real question I have was with the idea of getting a 5 inch Santoku and I just don’t know if I'll ever use it. Any have experience with this and can comment on their usefulness?
I don't have one, but it seems unnecessary--you have plenty of good knives already, and if you're happy with them, shouldn't need another.
I have an inexpensive one, and rather like it. In fact I have two, another in the camping gear. I use it interchangeably with a 7" Santoku, and often instead of a paring knife. It is small enough to use for paring, but wide enough to chop small onions.
I wouldn't describe it as necessary, but it is handy.
This'll probably get deleted, 'cause it doesn't answer your question, but I want to add that I use my Wusthof 5" utility knife way more than anything else in my knife block.
necessary? probably not. Handy? certainly. If i were you I'd get one if you saw one for a good price. you can probably pick one up on ebay for not a lot of money. I got a low end henckels (made in spain) and i use it in the morning mostly to slice up fruit for breakfast and it works great. I think you're on the right track. Your chefs should be all purpose and a paring knife will come in handy. a slicer will be good too. Utility knife I don't know, I'd get the shorter santoku first, it's probably more versatile. I hardly use my utility knife anymore.think forschner for a slicer, they're inexpensive and really nice.
My wife and my mom both like the 5 inch santoku knives they each have. They both like the weight and size for most jobs. Both of theirs are Calphalon models.
Personally, the only thing I think you'll need is a serrated bread knife. I have a serrated utility knife and rarely use it. And there really isn't anything a "slicer" can do that your chef's knife can't.
I like santukos and will bet that you would use it a lot more than the other knives you are contemplating, but 5 inches is pretty small.
I have all of the knives you have, and all the ones you say you want. I really didn't need another knife. But a few months ago I came across a 6-1/2-inch Santoku at a spectacular price and I find myself using it at least as much if not more than any of my other knives. It has become my go-to for chopping vegetables. I always used to use my chef's knife, and wasn't at all unhappy with it; but the Santoku is better for carrots, celery, onions, garlic, small potatoes, even butter and chocolate. If I were you, and were going to get it anyway (although as others have said you certainly don't *need* it), I'd go with the slightly larger size; I think it would be more versatile.