KitchenAid Reviews

Mashed potatoes, gravy, pie crust, cheesecake, cookies, brownies, artichoke dip, homemade baby food, meatballs, lasagne and omelettes. Oh, what I couldn't do with this thing! And it looks so nice on the counter to boot!

I own Trident Wustoff,German Knives and this is not that. Very dull ,needs extensive honing,sharp edges in transition to handle. All are correctable but not what I thought b/c I have a KA knife,Trident, German paring knife that is excellent and thought that this was the same,NOT. The price should have been a give away. Called KA CS 3x and they say in recording "will call back shortly", been 10 days and NR.
IF you want to finish the knife yourself it may be a good buy. The handle feels light to me but the balance is at the connection of the bolster.
I am not sure yet if I like it since I still do not have it sharp enough yet. The metal is very hard and i think will hold an edge once i get there.

Americans were introduced to the santoku knife at teppanyaki restaurants like Benihana. Only problem was, the knife was moving so fast, you couldn't get a good look at it. If you asked the chef about it, he'd just smile and go on with the show, turning a stack of onion slices into a steaming volcano.

When Food Network began airing the original "Iron Chef," more Americans were exposed to this versatile marriage of a cleaver with a kitchen knife. Instead of sweeping up to a point, the blade swings down to a nearly straight edge. The concave dimples help slices of moist foods like vegetables fall away instead of sticking to the blade. In the hands of a skilled chef, it's poetry in motion. For the rest of us, it's a renewed devotion to the art of preparing a home-cooked meal.

KitchenAid's version of the venerable santoku is moderately priced but built like the most expensive, with a full tang triple-riveted to the polycarbonate handle. It fits hands of nearly any size and allows the use of a "chef's grip" with the thumb and index finger resting on the blade. The low price is a tip-off that a few manufacturing steps may have been skipped, like hand-finishing and honing the blade.

With a properly sharpened chef's knife, I can chop a big brown onion and barely shed a tear. The first onion I chopped with the KitchenAid santoku left me a bit weepy, an indication that the blade was ripping its way through the onion instead of slicing it. I sharpened and honed the blade with a Chef's Choice electric sharpener and it has performed flawlessly, chopping the next onion with so little damage that even a good snort of the aroma didn't produce a tear.

The packaging lacks a sheath or scabbard, but a santoku looks mighty impressive on a magnetic knife holder bolted above the stove.

So, if you find the price tempting, consider the KitchenAid santoku only if you already own a good knife sharpener and know how to use it. Once sharpened, it'll easily perform as well as knives costing double the price. The handsome appearance is extra wasabi on the sushi.

This is a great knife for the occasional to the serious cooks. I bought this knife as my everyday knife to give my henkels a bit of a rest. The Knife is very well balance and very sharp making your work in the kitchen easy and enjoyable!! Just be careful, as the knife will put some occasional cooks out the rhythm as the action is a lot quicker than the tradional french knife due to the almost flat/straight cutting blade and great balance. I don't think i will ever go back and use my tradional French knife again.