Fallkniven - Santoku, White Whale, 7 in.

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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