what's your favorite style of knife ?

[neurosport]

i only have one Knife - a 8" Chef

when i was mostly eating Chicken i thought that knife was brilliant, but when i switched over to green stuff i found it slightly disappointing.

i can't figure out what a knife for a green kitchen should look like. is it a Santoku ? A Chinese Chef's ?

my main beef with the knife is that the blade is too thick - about 3 millimeters thick. when i try to cut through a green apple or a fresh onion it acts more like an axe than a knife - it has to "split" the onion/apple rather than cut through it. i would like something that is more like a razor.

at the same time i don't want it to be too fragile, lol.

[walnutty]

My favorite knife is a 4" ceramic bladed knife that I purchased from Alex the Raw Guru (rawguru.com). It is SO sharp it thinly slices even soft tomatoes wonderfully. I also like that it is not metal!

[Revvell]

I agree with ceramic although, it's not something you'd use to cut open a young Thai coconut.

[SevenKindsOfCookie]

My Santoku is what I use the most since it's so versatile. But when I'm going to do a lot of chopping I go for the Usuba knife.

I'd also recommend getting a good peeling knife. It's invaluable. I use the curved one from Fiskars. It's cheap and really good.

[WestVirginiaRaw]

I still prefer my chef's knife over my santoku. I have a vegetable cleaver but it is a cheapy dull one that doesn't work very well. I would like to get a decent one to try. If you want a know that cuts paper thin try some Japanese steel I have a couple and boy are they sharp.