Chop Chop
Recently I decided that our cookware and cooking utensils needed an upgrade because we ruined two of our ancient non-stick frying pans during our last camping trip. In the process of researching kitchenware, I discovered that knives, in particular, had some pretty sweet products available. Unsurprisingly, my collector's mentality kicked in and I started delving deeper into the world of Japanese kitchen knives.
For the past 8 years we've been using an el cheapo knife set that consisted of one 8" chef's knife and three slicers of assorted lengths (4", 6" 8"). I think we resharpened them once throughout their lives with a sharpener that my mother gave us. Part of the handle on one had even broken off. Suffice to say, we weren't particularly picky about our kitchen implements up to this point.
Taking advantage of two Bed, Bath and Beyond coupons that were available to us, my first acquisition was a Shun Classic 7" Hollow Ground Santoku. I figured, hey, all purpose knife, that pretty much fits our (or more specifically, Erin's) needs to a tee.
The Shun Classic, despite being Kai's intro line, is constructed quite well. At least to my amateur eyes. Way above the nameless brand we had before for sure. The thick, round, "D shape", Pakkawood handle feels great in my hand and the blade came out of the box impressively sharp. The Damascus look on the blade is subtle and attractive and the hollow ground indentations running along the length of the blade is supposed to minimize stickiness when slicing through food.
