My “go to” knife for most kitchen chores has been a 6 in. Wüsthof – Trident Classic French Cooks knife that I’ve had for years. Lately however, I noticed that a lot of TV chefs seem to be using a Santoko style knife for their vegetable prep jobs. I’ve been toying with the idea of getting the 6 ½ in. Wüsthof Santoko from their Classic Ikon line.
What can I expect the difference to be in their performance? I’d appreciate hearing from anyone who has experience in using both styles.