Japanese knives are good for delicate slicing work .. German knives at chopping work. Can you have the best of both worlds?Yes .. in the Fissler Santoku knife.
This is a super-high-quality German knife, full tang, sharp, nicely weighted, balanced .. simply perfect.
The blade is thin enough for delicate work and just thick enough for light chopping of carrots and harder vegetables. Handle is heavy enough to give good weight and strength.
BTW, I own a $100 Kyocera ceramic knife .. too fragile. I don't use it anymore.
Two words for you .. Buy It.
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