For the souse chef samuri
By Tai-Pan on
Farberware knives
I have literally chopped, sliced, julienne'd, diced and cut through thousands of pounds of produce, proteins, and dairy this past year+ with this little baby and it's still razor honed and ready for more!
My particular knife has a red epoxy handle, still a solid tang. I chose the red for its I.D. property. You might be surprised how much sanctioned theft is allowed in a professional kitchen, besides mistakes, accidents or just plain "loss".
I have sharpened this blade many hundreds of times (you're just not going to get away from that in high-yield production!) and I still have miles of steel left on this little 7.5in. blade.
I have several other knives, other brands/types, etc. Most good, a couple ok.
My "Santoku" has been the Morgan Horse (hard worker) of my collection though.
They come in a fair range of lengths and handle finishes, quite versatile and for a "mass-market" product, does quite well "in the field". This is (of course) a "WALLY-WORLD" available brand and item.
For "get'r done" quality on the cheap. This knife is on my "A" list.
I paid $10.99 for mine in early '07.
Last look (6mo. Ago?) the price was still the same.
I need a new good knife. I give this one a go. Thanks for the info!
We're looking for a good knife to replace one that hasn't help up well. I'll be heading out to Walmart to pick one up. Thanks!
I wonder though why you had to sharpen it lots of times already? Doesn't the sharpness last long? My sister who lives in Tokyo has a set of Santoku knives and she loves it as well. Thanks for sharing.
NOTHING stays sharp in a professional kitchen! :-) Imagine an entire year's home use in about... one and a half days. ;-) Thanks for stopping by!