SMITH RIVER SANTOKU - RED

I’m Lead Prep at ‘The Club’ @ Grantree in Bozeman & cut all week with my Smith River. The undercut where the blade meets handle provides the best balance and pinch point of any knife I’ve used. It’s perfectly balanced for tap chopping jalapeños or dragging the wicked sharp tip through Mahi Mahi. I cut NY Strip, Ribeye, & T-Loin scrap into Soups all week with a Smile. Overall, I’m impressed, but I’d rather have a Kydex sleeve blade guard rather than the button/strap rig that comes currently. I like the setup on my Stockyard horizontal sheath for Kitchen work too.

Unlike the gentleman who left the “review” above I wanted to used the knife for a bit before reviewing. First I’ll say it makes more sense to me to pay top dollar for a kitchen knife that I’ll use 2-3 times a day than a knife that at best I’ll used 2-3 times a year.

I have traditional European chefs knives and Asian knives this knife fits nicely in between. It has a nice flat spot towards the heel that handles push cuts well. At the same time the front of the blade has enough rocker to mince and dice. The blade itself is fairly stout which I like - you can handle to with no worries of chipping.

I wasn’t sure if I’d like the Kiritsuke style tip but found that I really like it and grab this knife for jobs that I’d normally use a petty for.

Hands down this knife gets the most grabs.