You call that a knife?

One at a time over the years, as I could afford them, I have slowly put together a quality collection of kitchen knives. I couldn’t do without my bread slider or my paring knife, but in my collection, this one, the Wusthof Classic Hollow-Ground Santuko, is without a doubt the most versatile.

It has a number of features that make it my go-to knife. It’s edge, which is less curved than a traditional chef’s knife, simplifies chopping. Also, the hollow-ground blade helps whatever is being sliced (particularly things like tomatoes and cucumbers) to slide off the blade more easily than would otherwise be the case.  For me, the lack of a bolster that runs the entire width of the blade is definitely a plus, as the heel of the blade comes down flush on the cutting surface.

If I could only have one knife in the kitchen, this would be it. It might not be the knife of choice for paring an apple, but generally speaking, its versatility is unmatched. It truly is one of these ‘jack-of-all-trades’ kind of items.