I don't know about you but I'm a magazine junky.  Call me strange but I read them backwards the first time round - must be some kind of mental condition.  I also get easily distracted.  What was I talking about?  Oh yeah, the three most important magazines for any chile-head who loves to cook.  Fine Cooking Magazine, Bon Appetit Magazine and last but not least, Chile Pepper Magazine are the ones I'm talking about.  But, why these three specifically?

I'm sure it's fairly obvious as to why Chile Pepper Magazine would be such an important read for a chile-head and I'm sure you have more than a vague idea regarding my reasons for touting the other two as such.  However, I still feel the need to ramble on... plus, I want to share something beyond reasons - a philosophy if you will - regarding why an aspiring home chef should read these three periodicals "periodically" (pun intended).

Famous for its indentations along the edge to alleviate food from sticking while slicing, the Santoku Knife is extremely popular among Calphalon's Katana Series.  Like a chef's knife, the Santoku is an all-purpose Asian-style knife that's designed to cut meat, vegetables and fish.  The definition of Santoku is "three good things", referring to the three main cutting tasks the knife performs: slicing, dicing and mincing.  Made from high-carbon stainless steel, this 7-in. Asian-style cleaver is the perfect choice for the chef at home. And, yes I love this knife.