[Sca-cooks] Damascus Question

[Elaine Koogler]

I don't know about this particular brand, but in most lines of knives, 
the Santuko and chef's knives are shaped differently. The chef's knife 
is pretty much curved on both sides to a point, the lower curve (sharp 
side) being greater than the upper. On the other hand, the Santuko has a 
relatively straight cutting edge, and the upper side runs straight to 
within an inch or so of the end, then curves down sharply to meet the 
cutting edge. Compare 
http://www.chefscatalog.com/store/catalog/catM5.jhtml?itemId=cat000187&parentId=cat000181&masterId=cat000180 
(Santoku) to 
http://www.chefscatalog.com/store/catalog/catM5.jhtml?itemId=cat000186&parentId=cat000181&masterId=cat000180&cmCat= 
(Chefs).

Kiri

david friedman wrote:

>> So that is what a kard is.
>> I have purchased several Kershaw Shun knives from
>> Sur La Table. The Santuko/chef's knife isn't
>> very different from the kard and is a heck of a
>> lot cheaper.
>
>
> It actually doesn't look all that similar. The blade of the chef's 
> knife comes sharply up to the handle in a way that a kard doesn't. And 
> the handle looks noticeably different.


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