Yes, holes in the blade of knives can affect their performance, but it depends on the type of knife and the purpose for which it is designed. There are two common types of knives with holes in the blade: Granton edge knives and Japanese-style santoku knives.
Granton edge knives: These knives have oval or teardrop-shaped dimples or scallops along the edge of the blade. These holes are designed to reduce friction and sticking between the blade and the food being cut. As a result, Granton edge knives are particularly useful for slicing or cutting thin slices of cooked meat or fish. The air pockets created by the holes help release the food from the blade, making it easier to cut thin, even slices without tearing or dragging.
Japanese-style santoku knives: Some santoku knives feature a hammered or tsuchime finish, where the blade has small oval-shaped indentations on the surface. These indentations, while not holes in the traditional sense, serve a similar purpose to Granton edge knives. They create air pockets that help reduce drag and sticking, especially when cutting vegetables, meat, or fish.
For general-purpose knives like chef's knives, holes in the blade are not common and could potentially weaken the blade's structural integrity. Chef's knives are designed for versatile use, and holes could interfere with their ability to perform tasks like fine slicing or chopping.
In summary, holes or indentations in the blade of knives can be beneficial for certain specialized purposes, such as reducing friction and sticking during slicing. However, for most general kitchen tasks, a well-made, solid blade without holes is typically more versatile and suitable. If you are considering a knife with holes, it's essential to understand its intended purpose and consider whether it aligns with your cooking needs.