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Thu Nov 29, 2012 3:55 pm
I'm looking into the Forschner Fibrox Santoku Knife 7". I have a 8" fibrox that I've been using for years and it has held up great. I want a durable santoku now. Is there a dimension difference with the santoku blade thickness compared to the fibrox chef's? And is the handle thick/slim? I have big hands an like a semi thick handle, like that of the one on the fibrox? Thanks so much.
Thu Nov 29, 2012 3:57 pm
For some reason they use a different handle on the Santoku which is hard and small. I would advise you not to get it if the handle is important to you.
Most of the other ones in that series have the big handles except for the 3" parer.
Sat Dec 01, 2012 2:37 pm
I own the Santoku and am not all that thrilled with it. It perform ok but like Mark said the handle is smallish and the steel didn't seem to hold and edge as well as my chef knives from them did. Might be because the blade is already a touch thinner and with the lack of material to back it up and combination of semi soft steel the edge may round off a touch easier. But that is just a theory.
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