Thursday, February 28, 2013

Fallkniven - Santoku, White Whale, 7 in.


BestFallkniven - Santoku, White Whale, 7 in.Reviews


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Fallkniven - Santoku, White Whale, 7 in. Review




Recently Fallkniven - Santoku, White Whale, 7 in. is one of the top rated products in US. Many Reviews has told that this item has good quality and worth with the price, so most of the consumers are satisfied. You can check it from the customers opinions who have given positive impression. Then,if you are interested in this best buy on sale online, it's better for you, to order now to avoid disappointment, because this product tends to sold out very quickly.


Fallkniven - Santoku, White Whale, 7 in. Features :
  • Santoku, White Whale, 7 in.

Fallkniven - Santoku, White Whale, 7 in. Description :
With this knife a new world standard is set. For the very first time an expensive high-end steel is used in serial production of advanced chefs knives. The benefit of using a special steel is that the blade can be made thinner, lighter and more rigid and this makes your kitchen work easier and more fun. The laminate VG10 special steel will make the edge last much longer and this is of course a particular advantage for professionals.We have paid extra attention to the shape of the handle - the grip must fill the hand without being clumsy while offering a shape that you ensures a safety when working with the knife. We achieve this by making the handle of tacky Thermorun rubber - the better the grip is, the less fatiguing for your hands. On top of that, the handle is easy to keep clean as it has no grooves or dents. The hygienic aspect is an important detail for those who work with food in restaurants and eateries - not the least for their guests.The tang runs through the handle at almost...


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Fallkniven - Santoku, White Whale, 7 in. Random customer review :
A Very Good Nearly All Purpose Knife
Before purchasing the White Whale (why it is named that will forever be a mystery to me), I used Henckels 4 Stars. I have found that I use the White Whale as my go-to knife for vegetables and meat when there are no bones involved. With bones, I go to the Henckels 8" chef's knife and have at it. The White Whale holds a better edge than the Henckels. It is also a tad more brittle, so if you hack into a bone you may harm the edge. The VG-10 metal used for the blade is used in a number of Japanese higher end knives.

The handle is hard rubber that is comfortable. The black teflon coating will start abrading after a while, and the knife starts to loose its high-tech black look and becomes a bit shabby. Not the prettiest knife around, but I still use it a lot more than my Henckels chef's knife, so I guess I am happy with it. If I were to replace the White Whale, I would probably opt for another VG-10 that didnt have the teflon, something like a Hattori or Kasumi.


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