Thread: Svord Santoku for the kitchen.

Originally Posted by Nick-D

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/

Worth looking at getting it and re-edging? I am sure there are better knives out there, but I am trying to stick to Kiwi made, if possible.

Same as looking into cast iron pans, would love Kiwi made there, but can't come close to affording it