Georgina A. Rowell Blog

Understated yet GREAT knife An unknown entity in the USA kitchen knife world, there is one thing people should know about Fallkniven: it is a fantastic knife brand – their designs are eminently functional and their materials always premium. The “white whale” has a silly name, but is hands down an amazing kitchen knife: Santokus are eminently usable and do many things very well. And this Fallkniven 7 inch Santoku is the best I have owned and probably the end of the line for me (and I have owned a few): the steel is tops (VG-10), it is laminated, the blade is thin, the handle ergonomic. And you can sharpen this very easily to arm-hair shaving sharpness. it is a joy to use. slicing and chopping – a very universal knife, joy to use knife. as an ambitioned amateur cook this is the knife i find myself using the most – very accurate and also very usable for bigger sloppier jobs. keep the edge sharp -on occasion, it is a very hard steel and doesn’t dull quickly- and it makes short work of any...

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...

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...