Do you think out of stock means maybe more back soon or that’s your lot?
Victorinox Santoku Knife Fluted Edge 17cm - D828 - Buy Online at Nisbets-14754503271--127265043563--D828&cm_mmca1=go_14754503271_127265043563_547942077486_pla-1429853010363_c&gclid=CjwKCAiAgvKQBhBbEiwAaPQw3PE2bvvAElGYYzOQyJuUkUnUja4NYvnfBG0w5TrNnj47rJdLJLF-YhoC3QMQAvD_BwE
Oh Hell … I didn’t notice that was showing out of stock sorry, Hmmmm stock tends to be replaced rather slowly with these hand forged knives , give them a bell , shall have another peruse of what they do have in stock ( facepalm)
I was trying to stick with 18cm however if you dont mind going down size a smidge then these are Aogami ( Blue Paper ) steel core stainless clad which means you need to make sure the cutting edge is dry before storage but brilliant cutting steel
Or staying with All SS then
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The main thing for me is cutting easily through tough root veg and also soft stuff like tomatoes and onions finely.
I can put up with carbon steel as I always look after my knives after use.
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In that case I would go with the Aogami core over the even harder ZA -18/ HAP2/ type cores as the former are easier to re sharpen whilst the latter can be a PITA in that regard
You can’t even fucking SPELL it properly and you’re looking at 3-figure knives!
This is why I have to kill.
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Opinel
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The more I look around, the more these seem to be the ones to go for:
They seem to be extremely popular in professional kitchens - the next step up for folks that started out with things like Victorinox knives (like me).
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I love my Tsuki Santoku
might be made in China, but is lovely to use, and holds its edge for ages. Used daily for chopping veg.
I use my K-Sabatier 23cm chefs knife for harder and bigger veg (celeriac for example), again holds its edge well, and needs little maintenance.
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They look good value, and the series 8 looks nice -
I think they may be Chinese made from Japanese steel.
The Victorinox stuff I recently bought is very good. And very sharp. Slices through me fingers very easily.
I should also add that the weight and feel in the hand is an important factor in which ones I’d choose. I don’t like the combination of light as a feather plus razor sharp, and prefer something with a bit of weight in the hand for chopping things at speed.
Victorinox and a bit of lead tape?
These may not be foo enough, but are supposed to be quite nice.
Perhaps multi layers of Damascus is the way to go though. Look proper fancy they do.
We have that RW knife block and knives, they have been excellent for many years. The built in sharpener is v handy
My current santoku is a Robert Welch but some idiot manged to damage the handle hence the opportunity to look at a couple of new knives.
Foo knife.
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Superb, love the colours.
…btw, I’m also a tradilional smith 
Japan-Man Knifery forged here in good old Blighty
“tradilional”, eh?
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