I can't believe I'm saying this

[blwchef]

I'm actually thinking of buying a 180mm santoku for work. :0
I rarely ever use a gyuto any more. At most it's for cutting cucumbers or daikon after I've done katsuramuki to them. I thought about another usuba but the cutting boards aren't dead flat in any kitchen I've worked in. So that went out the window. I might even buy a stainless one! It really is funny how each restaurant I work in effect my collection.

[Amadio]

Dark days

[blwchef]

indeed! I don't know what has possessed me!

[Seb]

Carbon or stainless, wa or yo?

[tapsilog21]

Nahh, it isnt too bad. It just shows how the hobby and the hobbyist evolves. Back then santokus were the rave and now the gyutos. Its all boils down to what the flavor of the month is. Who knows what we will be crazy about next month!

[tapsilog21]

A couple of seconds after my post....

That being said.. why not go for a 150mm moly petty? :P

[piscator]

My Mac Pro Santoku is the best knife I own. I have come to wish that I had bought the Chef's instead. Nevertheless, after neglecting it for months, I have become re-enamoured with the knife and enjoy it. I have finally adjusted to my present small block-full and am content. Way easier to do as a home cook than a pro.
Lucky me,
Piscator

[kcma]

At least get a nakiri ;p santouku...

[thombrogan]

You need to see if Larrin will make any more and, if he will, see if it can't be AEB-L or Niolox.

[dough]

hahaha i love it. you will have to show it off when get it.