[Sca-cooks] Santoku knives

[kingstaste at mindspring.com]

I will say that working at Viking has given me a good opportunity to work
with all of thier products.  While I would not have one of thier ovens, the
range tops are great, and the small equipment like mixers and processors are
really well made.  The Viking brand knives are also really well made, well
balanced, and are very comfortable in the hand.  We sell a lot of Santoku.
Rachael Ray doesn't use anything else, and so they are popular right now.
Me, I'd rather use my chef's knife, but that's what I'm used to.  Used to
have a Taiwanese roommate that stood roughly 5' tall, the only knife she
ever used for anything was an enormous cleaver - so go with what you like I
say.
Sounds like a great present!
Christianna


-----Original Message-----
From: sca-cooks-bounces+kingstaste=mindspring.com at ansteorra.org
[mailto:sca-cooks-bounces+kingstaste=mindspring.com at ansteorra.org]On
Behalf Of Huette von Ahrens
Sent: Friday, December 09, 2005 2:48 PM
To: Christiane; Cooks within the SCA
Subject: Re: [Sca-cooks] Santoku knives




--- Christiane <christianetrue at earthlink.net> wrote:


> OK, on to another topic that is not in the least period, Santoku chopping
knives. My father is
> enchanted by them, and I'd like to get him one for Christmas. What brand
of knife is most
> recommended? Calphalon? Forschner? Furi?
>
> Gianotta

Kershaw Shun is the best I have found.

http://www.epinions.com/content_139873390212

http://www.surlatable.com/common/products/product_details.cfm?PRRFNBR=11811

I have found them on e-Bay for a lot less.

Huette

Remember that while money talks, chocolate sings.

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