Desert island kitchen knife
Great question on the choice of one knife for your desert island kitchen duties, and I thought I'd throw in my choice based on the fact I use it for 99% of my kitchen duties - a 5.5" santoku.
I tend to find a standard western chef's knife to have an over-eager point. The point angle on a santoku is far more usable for the way I cut as well as the overall geometry (handle to cutting edge angle and spacing). I like the blade-flat scallops which do help the slices come away and the general ease of slice. The 5.5" has an overall thinner blade to larger blades which seems to help quite a lot with those harder vegetables like sweet potatoes.
So there might be some things it is not really up to, but I'll manage.
As per the podcast, what would your choice be and why?
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