Reddit reviews Shun DM0702 Classic 7-Inch Santoku Knife
We found 4 Reddit comments about Shun DM0702 Classic 7-Inch Santoku Knife. Here are the top ones, ranked by their Reddit score.
7-inch blade multipurpose Japanese knife; ideal for chopping, mincing, dicing and slicingPrecision-forged high-carbon stainless-steel blade; holds a razor-sharp edgeClad with 16 layers of stainless steel to produce a rust-free Damascus lookDurable D-shaped Pakkawood handle; comfortable offset steel bolsterMade in Seki City, Japan
http://i.imgur.com/HlhSD9j.jpg
EDIT:
you can purchase it here
http://www.amazon.com/Shun-DM0702-Classic-7-Inch-Santoku/dp/B0000Y7KFO
I purchased the Chef's Choice Knife Sharpener 4643. I know that the trendy way to sharpen knives right now is with a set of stones, but I just can't be assed to do that. When my knife dulls, I spend 5-10 minutes using the sharpener and honing the blade. Note that the 3rd notch says "Serrated".
Here are some general recommendations for picking a knife.
I recommend just going to a store like Williams Sonoma, Bed Bath and Beyond or Su La Table and just trying out knives. I know that many of them will have some vegetables around that you can practice on.
I personally prefer a slightly heavier knife because I can rely on gravity to help push a knife down through whatever I'm cooking. I like a wooden grip because the weight helps distribute the weight closer to the center of the knife (the grip point) rather than making it more front heavy, which can be tough on the wrist. This means that I usually avoid plastic grips.
I have a grand total of 5 knives. 95% of my cutting is performed by a relatively large, 7.5" Santoku (essentially a Japanese chef's knife). I have a cheap chef's knife that I use for cutting things that might damage the blade (such as casseroles in a glass dish). Beyond that, I have a Wuhstoff bread knife, a paring knife (for very small cuts and peeling) and a utility knife (when I need to cut smaller items or I'm cutting a small amount of food).
I'm, personally, absolutely in love with the Japanese knives and would totally recommend a Santoku for a first knife, but I also recommend you find the time to try holding it and determine if it's for you. The straight vertical edge next to the handle can be cumbersome to first time users.
Beyond a chef's knife, I recommend holding off until you find yourself needing something else. It also means you can spend a little extra on your main knife rather than buying a set of cheap knives.
Avoid carbon steel knives. They rust easily. Ceramic knives cannot be sharpened with the sharpener I linked above.
7 inches is actually really small for a chefs knife FWIW. But if its what you think she would be comfortable with its an ok choice. Lots of lady chefs I've worked with seem to favor smaller blades.
Though I've also worked with girls half my size swingin around 12 inchers...
That said I can't think of many knives that fit your choice combo and budget off the top of my head. Western styled knives, barring customs or the high end stuff usually stick to the triple rivet handle instead of the rounder wa-style you see in japanese blades. I could just be tired and dead right now though so if someone wants to correct me and recommend something better by all means.
But I think perhaps this Shun and this stone would be the most fitting for what you're aiming for within budget. Its kindasorta westernized japanese and its got a combination of performance/frill she'll probably enjoy.
Shun Santoku is one of my favorite go to knives.