Thread: Svord Santoku for the kitchen.

Originally Posted by Rocco

Been doing a bit of reading about this one, but would like some opinions thrown in about the performance of the Santoku knife. It's a fairly expensive wee knife for me, at the moment, but looks like it is a good all rounder and will go the distance. Looking to replace(throw out the bloody window) that simon gault set that everyone seems to have.

They are too thick behind the edge imo(at least the one I played with was) . They take a nice edge but don't cut as well as they should as they are to wedgy. Handle on the couple I've used was a bit rough around the edges too.

This is a much better knife all round if you can pony up a couple more bills. Will hold an edge better too https://www.prochef.co.nz/index.php/...santoku-180mm/