*Disclaimer: Product received in exchange for review.
WINNER: The little elves in my random prize generator have made their choice! Congratulations to AMANDA! Amanda, please e-mail your mailing address to me directly at firstname.lastname@example.org before Friday, December 4th, 2015.
I love me a good knife; without a good knife I wouldn’t get very far in my culinary adventures because I have zero patience for lousy blades.
In an effort to promote the sharpness of this knife (and the sharpness of this blog!) I’m hosting my first giveaway! FREE STUFF. Be excited. I figured it wasn’t fair for me to constantly be throwing recipes in your face without offering you some rad tools once in a while. Also, my readership has been mega supportive and I’d like to say thanks.
To Enter your name for a chance to win, please scroll down and leave a comment stating your most favorite dish to cook. On Monday, November 23rd, I will pick a random number between One and however many comments there are, and the winner will be contacted/announced.
But first…let me tell you about this knife. Allow me to pump you up.
This here is Sabatier‘s 7 inch Santoku Knife.Glamor shot!
The name “Santoku” refers to three functions that the knife is designed to accomplish flawlessly: slicing, dicing, and mincing. This is done by pairing the blade’s width and weight to the weight of the blade tang and handle, resulting in a knife with good balance. Unfortunately, you don’t always get this with Santoku styled knives because cheaper brands will – pardon the pun – cut corners, resulting in a Santoku styled knife that brings you grievances and leaves you reaching for the pairing knife to finish the job. I’m not sure if these cheaper versions lack more in the balance department or in the blade quality department, or both, but both elements are an essential part of a properly functioning Santoku knife.
I’m happy to say that Sabatier’s Santoku knife does it’s job, and it does it well. When I’m at the preparation stage of a meal, I sometimes like to pick up the pace. This Santoku knife allows me to mince and dice without having to go over things twice (ha – I should make a rap). To further add to the efficiency of this knife, it allows me to get into “the zone”. Sometimes I’m chopping something long, like say a celery stalk, and when I start slicing I like to be focused and work like a well-oiled machine: slice, slice, slice, slice, slice, slice…all pieces uniform. With a less capable knife, it’s more like slice, slice, snag, stop, slice again, regain composure, slice, slice, snag, maybe swear a bit… People who like to get into “the zone” when chopping things know exactly what I’m talking about. Anyone else is probably thinking that I take my chopping way too seriously; I kind of do.
I also appreciate this knife’s ability to cleanly slice through meat. I sliced through these bad boys really quickly, because I was short on time, and they came out pretty nicely. I even had a fellow blogger compliment on how perfectly these chicken breasts were cut into strips on my Baked Chicken Fingers recipe here!
Last but not least, wear and tear. If you’re going to commit yourself to a knife, you want to rest assured that it has longevity. Obviously the pricier knives out there are going to guarantee a longer life span, but not everyone can fork out the money for a fancy blade. That’s understandable, and it’s okay! The Sabatier Santoku is very reasonable in price with a retail value of $34.99. Sure, you can purchase Santoku knives for $10-$20 but in my experience, whenever I’ve cheaped out, I’ve ended up with blades that are quick to both dull and rust. I typically take really good care of my knives, but I treated my Sabatier a little differently just to cover all the bases and see how it would respond. I have yet to see any rust spots. I’ve washed it both by hand and in the dishwasher, and it’s always come out clean and shiny. Best of all, it hasn’t dulled out on me yet and I’ve been using it pretty regularly since August.
This knife definitely gets two thumbs up from me. Yes, I have some fancy and expensive knives that have taken my breath away, but I have to treat them with the utmost care and respect; I must wash and dry them by hand, sing them songs, and tell them stories. Sometimes I just want to chop, chop!, throw my knife in the sink and get on with it. So far the Sabatier Santoku allows me to do that with no awful consequences.
That’s a good thing.