Thread: Svord Santoku for the kitchen.

I swear by a 7 inch Santoku, one of two main kitchen knives for me, the other being a classic 5 inch meat knife (paring knives are too fiddly) - recently tried the SMEG promotion santoku from New World and its really not as bad as I was expecting.

Have a look at Wusthof, JA Henckel and Victorinox as well for some comparison.

If you do go with the Svord, I understand they use two different steels, try and get the Sandvik 12c27 if you intend using it at home. (I assume the blade will be marked accordingly)
The carbon steel version will rust in no time.