Long before Rachel Ray got her hands all over Füri knives, my instructor at French Culinary Institute introduced me to this wonderful little Australian cutlery company. Chef Arlene would slice and dice with her ultra-petite hands faster than anyone I'd ever seen. The woman was amazing, but the Santoku knife she wielded should not be underestimated.
Now the Food Network store is offering these knives as the Füri Rachel Ray 2-Knife Set ($119.95) - you get a 5" (great for small hands) and a 7" (better for paws like mine) granton-edge Santoku knife, and it all comes in a snazzy bamboo box, which is great for squirreling the knives away when other, more careless cooks are in your kitchen.
I am looking to upgrade my knives, so thanks for this. Why would they include both the 5" and 7" in a set? Is it that they think there would be two different cooks in the kitchen, one for each knife? Or more that the smaller knife would tackle different jobs than the larger?
Chris,
Both. A shorter knife is sometimes handy for chopping, say, garlic, or stubby things like carrots, etc. But it's also lighter, so smaller people might prefer it for larger jobs. Check out some of our other posts about knives using the search box. This is one of my favorite topics!
You'd be surprised at how much difference that 2" can make for doing some tasks.
That said, I'm still not a fan of Santoku knives. They cut all wrong for me. That's why there are so many different types. Shame too, cause there are some very pretty/snazzy Santoku's out there, but that's less important than the one that works for you.
Still slicing and dicing happily with a 7 year old Messermeister San Moritz 8" chef's knife.