Wüsthof Classic Ikon Hollow-Ground Santoku Knife

[laredo]

I would like to try a hollow-ground knife and this one is in my price range. Can anyone advise me if this is a good idea? Thank you!

[jaykayen]

Gleistain is the brand to go for if you want a knife with indents.

[Politeness]

jayken, the two lines of knives historically most associated with "indents" are Lamson Sharp (here in the United States), which called those indents a "Granton" edge, and Eberhard Schaaf (now Solicut), a German company that makes a simply marvelous $110 snickersnee: http://www.knifemerchant.com/product.asp?productID=1069 The German word for those indents is "kullenschliff." A search on (Granton OR kullenschliff) will turn up all sorts of lovely knives.

Nobody makes nicer knives than the double-bolstered Eberhard Schaaf/Solicut "Goldhamster." When I was a child, we never had a hamster in our house -- but now that I am an adult we do have a Goldhamster. The pictured Goldhamster may be a bit more knife than laredo is looking for.

Here is the Lamson Sharp five inch santoku, which may be more along the lines of what laredo was looking for, and which sells for under $50, about half the price of the Wusthof: http://www.knifemerchant.com/productP...

(Ain't no flies on the Gleistains either.)

[Chemicalkinetics]

Hi Laredo,

I do not have the Ikon Santoku, but I can tell you that Ikon handle is very nice. Technically, I must say the term hollow ground is often used different and in this case, I think these knives should be called indented or scolloped. True hollow ground is picture number 1:

http://en.wikipedia.org/wiki/Grind

Sorry. Back to your question, Wusthof is considered one of the better Western knife manufacturers for Santoku, though you should also consider other lines of Santoku within this price range.

As for if Santoku as a knife is a good idea, that will depend your style. You cannot use a Santoku for rock-chopping like a French chef and it is a lighter and thinner knife so it is not good for tougher jobs. However, it is considered a better slicer than a French chef's.

[laredo]

Thank you both for your replies.

Maybe I need to go back to the drawing board.

My best chef knife is Victorinox Forschner Fibrox 8" Chef's Knife. I bought it because it was a top rec of Cook's Illustrated and was inexpensive.

However, recently I was slicing Size A red potatoes and it continually stuck to the potatoes, sort of as if it were "glued." This was the first use after a good sharpening.

I have small hands and not much hand strength.

I would love to find the perfect knife, without spending hundreds.

Thanks for your suggestions.

[baseballfan]

I have the Ikon Sankotu and I love it. I have also had the experience of food sticking to other knives and you will not have that problem with this one. It is very comfortable to use and I find that it is usually the first knife that I reach for. I have a number of Wusthof knives and I have been very pleased with quality and durability.

[Chemicalkinetics]

laredo,

Some people say the scalloped blade releases foods much better, other say it makes no difference. Some people (actually very few) use a sandpaper and just sand the flat surface of their blade to create a rough surface to help release foods. Though most people do not like to scratch their knives.

I am not sure if you have used a Santoku before, but people with small hands often like a Santoku better than a French chef's because a Santoku is lighter and shorter. What size are you looking at? The 5" or the 7" blade Santoku?

Other Santoku to also consider is the 7" Shun Santoku which is on sale for $80:

http://www.williams-sonoma.com/products/cu083/?pkey=cchefs-santoku-knives|cutchfsan
http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=13640114

If you have a 20% off BedBathBeyond coupon, then it is only $65 (not including tax), which is much cheaper the 7" Wusthof Ikon Santoku whish $130. For 5", Wusthof Ikon is cheaper.

deeznuts showed me a website with many Santoku on sale:
http://japan-blades.com/category/chef...

[laredo]

I am considering the 5". It is $59.95 on Williams Sonoma webpage.

I have not had time to check the websites, but hope to do so later tonight.

Thanks so much for your help.

I am rather surprised you have had food stick as well, Bb fan. I thought it was my own klutziness. Honestly.

[baseballfan]

We have a vacation home that has a cheap set of knives that I got on clearance somewhere when I was setting the place up and had a limited budget. I particularly notice it when I use those. It is frustrating to the point that if I know I will be doing a lot of cooking, I bring my Wusthofs with me. I think it might be time to break down and replace them.

[tanuki soup]

As jaykayden mentioned, Glestain knives are great if you want a dimpled blade. I have the 817TM, and it's my favorite knife for cutting up potatoes and other vegetables. (I believe you can pick one up for about $100 in the US.)

[laredo]

Thank you, everybody. I appreciate your replies, and your time in writing such detailed responses.

It's all been very helpful.

[Chemicalkinetics]

laredo,

When you have decided and bought your new knives, please update us on your experience.

[laredo]

I was thinking of asking for that particular knife for Christmas, but obviously need to do some more research. Probably need to ask some more questions. Thanks to all.