It’s sharp. It’s dangerous. It cuts, dices and chops like a champ. I use my Wusthof Classic Santoku knife every day, multiple times a day. Without it, I’m useless in the kitchen.
I’m of the mindset that a lot of people dislike cooking because they don’t have the right gear. Bad knives = time wasted, more accidents, and bigger messes. We have enough of all of those problems with our kids, we certainly don’t need to self-inflict more of them in the kitchen! Sure, the Wusthof knife is an investment, most good kitchen products are. However, you can sell that big ‘ol knife block sitting on your counter. I’d bet most of you don’t use the majority of those knives anyways; I never did. The only other knives you’ll see me use on a regular basis: the Wusthof bread knife (great for tomatoes too), and my Kuhn Rikon (pink!) paring knife.
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