Anolon 9" Santoku

[Starkman]

Okay, so I was reading the T-fal Ulimate and Anolon in the Kitchen Consumer section, and I happened to run across this Anolon 9" Santoku they are offering.

Does anyone know anything about it? Is it any good?

Hek, for $40.00, it sounds pretty darned good . . . well, at least, if nothing more, for every-day home cooking.

Thanks,

Starkman

[RunBe4UFly]

Hek, for $40.00, it sounds pretty darned good . . . well, at least, if nothing more, for every-day home cooking.

Thanks,

Starkman

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for less than $40, you can get a better knife over amazon

R.H. Forschner by Victorinox 8-Inch Chef's Knife, Black Fibrox Handle

or

http://www.amazon.com/Forschner-Victorinox...pd_bxgy_k_img_c

Not that the anolon is not good for everyday cooking at home, just not worth $40 in my opinion.

[dougal]

I'll admit to having its baby brother -

http://www.anolon.com/cs/Satellite/Product...DetailEcomm.htm

It has a nice very 'grippy' handle, the dimples work sometimes, and its a light, slim, broad blade. And it comes with a nice plastic clip-on protective sheath.

But the steel is not very special.

Maybe I'll rediscover its charms after the Edge Pro has had a chance to work some magic!

The Victorinox (Forschner) knives do have an established "better than you'd expect for the price" reputation.

[Starkman]

for less than $40, you can get a better knife over amazon

R.H. Forschner by Victorinox 8-Inch Chef's Knife, Black Fibrox Handle

or

http://www.amazon.com/Forschner-Victorinox...pd_bxgy_k_img_c

Hmm. The knife I see on the link you give is a seven inches. I'd like the knife to at least be nine inches, though I do like Victorinox.

Edited January 22, 2009 by Starkman (log)

[Batard]

I've never see a 9" Santoku before, and I'm wondering if that is an appropriate length for a Santoku? If you need a knife that long, why not just go with a chef's knife, where all that length wouldn't seem so awkward? I'd also be concerned because they describe the handle in detail, but don't really talk much about blade. The first thing I'd want to know is what sort of steel it is made of, not how great the handle is.

[RunBe4UFly]

for less than $40, you can get a better knife over amazon

R.H. Forschner by Victorinox 8-Inch Chef's Knife, Black Fibrox Handle

or

http://www.amazon.com/Forschner-Victorinox...pd_bxgy_k_img_c

Hmm. The knife I see on the link you give is a seven inches. I'd like the knife to at least be nine inches, though I do like Victorinox.

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I have a 9" santoku, too long for the style of this knife, awkward in my hand. I will pick up a 10" chef knife instead (the Victorinox 10" fits in my hand comfortablly). For Santoku I use something less than 8".

[whatsaMcGee]

Looks like garbage, and the cheeeeezy, desperate marketing points on the right side of the page prove that fact. "Ice-hardened" lol.

[Michael B]

I bought one for my wife as she prefers this style of knife.

Not great quality steel but I have no trouble keeping it sharp.

Itis a knife that there is no reason to use if you have a decent chef's knife around.

[Rob Babcock]

It's a pretty mediocre knife. Certainly you'd be better of with a Wusthof or Henckels for not much more. You can get a far superior santoku from the Forschner Fibrox line for the same money or a vastly superior entry level Japanese santoku from Tojiro for about $50-60.

IMO the 'grippy' handles start to feel tacky/sticky over time. I really don't like them at all. YMMV of course. Overall the grip doesn't matter all that much if you use a pinch grip.

I agree 9" is a bit largish for a santoku. You'd be better served by a gyuto.

One I will say is that no matter what you buy an Edge Pro is a great way to keep it sharp.