Shun Sora 7" Hollow Ground Santoku Knife VB0718 vs Spyderco 6" Santoku Knife Black Sermollan K08PBK

Is this just not a good quality knife? How much would it cost to get a knife that smoothly and almost effortlessly cuts through vegetables? Any recommendations (I'm looking for a decent chef knife for general food prep at home)?

We have all the Spyderco kitchen knives now and this one is a powerhouse cutter. A little more expensive than most santokus, but the quality is worth it. I highly recommend it.

Actually, it has an embossed shewn logo on either side it's a VG 10 steel with a full tang going all the way back. So it's much safer to use and very,...

This is not a Santuoco, the blade shape is exactly the same as a Wusthoff East West knife. I think Wusthoff is correct. The East West blade shape became popular with Furi knives, and their being featured on Rachel Ray cooking shows. It has a broader blade than a standard Santuoco which makes it better for scooping food you have chopped and transferring it to a cooking pan or salad, and in addition has a curved front of the cutting blade lending it to the western style of rocking the blade to chop as in a western chef knife

My knife came in dull and with the edge off to the side. When I went to sharpen it took a bit to get a good edge that lasted about a day of moderate use at work. It struggles with tomatoes which is one of the main items I bought it for. I’ve only owned the knife about 3 days but so far I’m very unimpressed with the edge retention and the factory edge

I received this knife and used only a few times. To clean it I would wash it by hand and dry it and it started developing spots and tarnishes on the knife. Not practical for a kitchen knife at all. Buyers beware too if you use the knife you can't return it