Superior Chef's Knife
First, allow me to clarify another user's review- this is NOT A SERRATED KNIFE- it is HOLLOW GROUND, i.e. the knife is scalloped along the cutting edge along both sides of the blade to cause aeration while cutting, so things don't stick as easily to the blade.
I cook professionally. I use a chef's knife about 6 hours a day out of my 15 hour workday, 6 days a week. I spend more time with my knives than my fiancee, and as anyone in the food industry knows, having a knife that is durable and comfortable, yet precise is of the utmost importance.
Many of my colleagues use japanese knives- MAC, specifically. These are excellent knives, and while they are precise and elegant, they are fragile- not the type of equipment to use while breaking down whole sides of veal or lamb. Nor are they what you want to use when small dicing case upon case of butternut squash. You want a broadsword, and this beautiful knife from the Wusthof IKON series is the culinary equivalent...
excellent knife
I'm 56 years old, I do all the cooking and finally decided to invest in a really good set of knives. I did a lot of research and the Wusthof consistently was said to be the best. I wanted to buy American made, but the other brand I looked at was now also owned by an International Corp., so I went with the Wusthof. Since these knives are so expensive, I decided to purchase them individually as I could afford them. When I got this knife I was ecstatic. This knife was so light and sliced though both a tomato and lime like I was cutting soft butter. I have arthritis and trigger finger and the handles were so comfortable. I just love this knife and I've ordered 2 more, the 16cm sandwich knife(received it 2 days ago) and the 8" carving knife. I also saved big buying from Amazon. If you do a lot of cooking, are tired of trying to keep your knives sharp and can manage to afford these knives you will not be disappointed.
Quality knife
I have turned into a knife snob and this knife is the epitome of quality. None better. Cuts cleanly and will be around for a long time.
Click to Editorial Reviews
No comments :
Post a Comment