My husband says it works well and now our tool are much better to use. Easy to sharpen most tools.
Showing posts with label best chef knives in the world. Show all posts
Showing posts with label best chef knives in the world. Show all posts
GardenSharp Tool Sharpener with Anti-Rust Oil Sharpening Tool for Pruning Shears Garden Tools Sciss
My husband says it works well and now our tool are much better to use. Easy to sharpen most tools.
Sabatier 10 Inch Forged Carbon Steel Chef Knife Made in France
if you know knives, and you like carbon steel, you will love this knife. this knife is not faberware. its not high chromium super hard steel. it is NOT stainless and does require more care than german stainless knives such as wusthof or henckels. it must be dried immediately after use to prevent rust, and will require a few extra passes across a steel each time you use it. it will oxidize and the shiny finish will darken the first time you use it on anything containing iron (meat). this is NORMAL. it is part of the characteristics of carbon steel cutlery. if you look on ebay you will see old grungy looking knives covered in dark patina selling for upwards of $250 and in good condition they are worth every penny. to find a k sabatier at this price without having to pay $30-40 for international shipping from france is unheard of.this is a relatively new seller on amazon, without much of a track record. i decided to take a chance and am very satisfied. they shipped within 48 hours, and i have the knife 48 hours in advance of my expected delivery date.
the feel, fit, and finish is exceptional. it has a full tang, brass riveted handle which is just about perfectly balanced so us pros that have a knife in our hand 40+ hours a week can use it with little fatigue. once you develop a good patina on your knife you will also notice that food sticks less to carbon steel than high chromium stainless. the shape of the french chef's knife is slightly straighter and thinner than german cutlery which makes it less suited for a rocking motion, but its like a razor when it comes to slicing. one last time as a caveat, this is carbon steel, you cannot dunk it in a bucket of sanitizer and leave it there all night, and if you ever put it through the dishwasher (which will not only stain and pit the metal, but will remove the temper from the blade), please immediately remember this review and slap yourself for me.
with proper care, this knife will end up with your children, and thats no exaggeration as i know people with both solingen (germany) and thiers-sabatier (france) cutlery that is upwards of 80-100 years old.
Steel is iron with carbon. Carbon makes steel harder than iron and makes the steel able to be heat treated and tempered to a very high degree of hardness. Plain carbon steel (without the chromium) is better with this process because stainless becomes more brittle during heat treatment. Also, carbon steel will sharpen into a nicer edge just like smooth peanut butter spreads smoother than "chunky". Also, when you straighten out an edge with a steel rod the plain carbon is more forgiving of being worked back into place and can do it more times before needing actual sharpening.
Dulling of a knife edge starts with tiny bends in the extremely sharp thin edge. If neglected, the edge becomes really dull when these tiny bends bend clear over and sometimes break. Frequently "steeling" a knife with a honing rod straightens the small bends back in place and greatly slows the dulling process. Sharpening (cutting the steel edge with a stone) is postponed for a long time by keeping the edge straight. All knives need this, but plain carbon steel tolerates this better and will last longer between sharpenings and then even be easier to sharpen. A smooth honing steel like the Victorinox, and an easy to use sharpening guide like the Lansky will keep your good carbon knife a superior performer that will last your whole life.
I communicated with China Fair Inc by e-mail before ordering. Their incredibly quick response and good information convinced me they are indeed knowledgeable and passionate about their lines of quality French and German knives. They shipped really fast. I highly recommend China Fair and this particular knife.
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As far as I can determine this is an authentic, Thiers-forged K-Sabatier knife, offered here for about the same price that K-Sabatier charges through their website. The rivets on the knife that I received are brass, rather than stainless as in the image (brass rivets may indicate an older date of manufacture, which is probably a plus for those who want to buy this kind of knife). Other than that the knife is exactly as advertised.This knife has a classic French shape. It offers the robust construction of a German knife (like Wusthof or Henckels) with nearly the grace and lightness of a Japanese knife. The blade has a small, thin bolster or finger guard, a large, heavy, comfortable handle, and a relatively narrow profile. From the edge of the blade to the spine it is shorter than a classic German knife, though it is not so thin or so straight that you cannot use it to rock cut when mincing. It is very well balanced. The blade is thicker than many Japanese knives, but not obtrusive or clumsy.
Sabatier finished this knife very well I found no aesthetic or manufacturing flaws, only imperfections that show that the knife was made by hand.
Sabatier makes this knife from carbon steel, not stainless steel. As other reviewers have said this requires some special care. I found the carbon steel of this particular Sabatier to be less reactive than some (much less reactive than the similar carbon steel of my Sabatier Nogent chef's knife). I cut onions and shallots with it for a few days before it began to develop a faint patina. The metal never stained food or caused a foul odor, which is apparently a problem with some low-quality carbon steels. I like the patina so I haven't tried to remove it; the internet claims that you can do so with baking soda and a champagne cork.
The knife was not particularly sharp when it arrived; this is reportedly not unusual for Thiers-manufactured knives. It took a very fine edge when I sharpened it, and it has held this edge well during use.
On a less tangible level I find this knife fun to use and well behaved. You can tell that Sabatier has made knives of this shape and profile for so long for a reason it feels comfortable and natural in the hand and it excels at all kinds of food prep tasks, from mincing herbs to portioning raw meat (of course this should be true of all chef's knives, in an ideal world). This K-Sabatier feels tough when using it I never worry that it will chip or bend, as I sometimes do with more delicate Japanese knives (many of which imitate this French blade shape).
It is difficult to believe that you can get a knife of this quality for less than one hundred dollars. This is an absolutely superb chef's knife, and it should last a lifetime. I recommend it very highly.
Read Best Reviews of Sabatier 10 Inch Forged Carbon Steel Chef Knife Made in France Here
This is the real deal. If you want a great chef's knife, buy this one. I have dozens of high quality kitchen knives (Wusthof, Henckels, Sabatier, Masamoto, F. Dick, Suisin, etc., etc..), but this is now my favorite of all of them. It feels sooo good in the hand. Perfect balance, light, agile. Honestly it feels like an 8" knife, not a 10". That's the first thing: a knife has to feel good when you use it. Secondly, it sharpens wickedly sharp in just a few minutes. So easy to get a razor edge on it. Third, and most important for some, it's LESS than HALF the price of anything comparable. Downside? Nothing for me, but some people will object to it being a carbon steel knife. You don't need to do anything different to maintain this knife vs. stainless, BUT, you need to do it right away. You cannot leave it lying around wet. It must be wiped and dried promptly. Is that too much to ask? Yes, it may discolor from acid foods. So what? If you don't like that, simply go over it with a Scotchbrite or a wine cork and some scouring cleanser or baking soda. In other words, this is a terrific knife for those of us who take care of our knives.Want Sabatier 10 Inch Forged Carbon Steel Chef Knife Made in France Discount?
Wow! This is an amazing chef's knife. I work in the culinary industry and use my knife extensively each day and where my previous knife quickly would lose an edge even with honing the K Sabatier does not. It is easily the best chefs knife I have ever owned my career. There is one point I would like to make there is the many questions I have seen on Amazon about is this a real K Sabatier? Because I guess evidently there are some fakes out there. The knife in the picture featured shows silver rivets, but the knife you will receive if you purchase the carbon steel will have brass rivets. I to of course was concerned with this. I went to K Sabatier's company website and noticed they did not have any knives posted either with brass rivets. I then e-mailed the company and asked them about this issue. The official answer is the knives with brass rivets are carbon steel knives and that is how the company distinguishes carbon steel from stainless steel is with the brass rivets and they were able to verify its authenticity. So when you're carbon steel knives has brass rivets don't be alarmed and be prepared to use an amazing piece of cutlery.
Dexter-Russell (2332) - 3 1/2" Paring Knife - Dexter-Russell Series
I wanted to give this pairing knife one star, but I dont hate it, I just dont like the way it rusted after the first washing. I was surprised to say the least. I have problems with my hands and do not like the metal handles on anything, They get hot and I cant feel it so I usually burn my hands, so that is why I bought the wooden handle knife. I understand it was more or less cheap but the advertising was good. It is very sharp so I did give it two stars. But it does rust. I will not bother to return it for the shipping and going to the post office is not worth the trouble. I do not recommend it because of the rusting.
Ginsu Chikara Open Stock Series Japanese Steel 7-Inch Cleaver with Polymer Handle and Steel Endcap
This is a great vegetable cleaver. This shouldn't be confused with a meat cleaver which has a thicker blade used to chop through bone. It has a thinner blade meant to chop and slice vegetables and boneless meat. It has a double-bevel unlike many japanese knives.It as about 7" long and I think it is a great buy. I typically like to use a Chinese cleaver to chop veggies but mine is 4 inches wide and a bit unweildly for smaller jobs. The width of this one makes it much easier to manipulate for jobs that are big and small. Yet, it still feels substantial in the hand. It is easy to slice veggies and smash garlic cloves. It keeps it's edge and is durable.
This ginsu seems to be the best bang for the buck. I was glad that was able to test it and gave it great reviews. We have been very happy with it.
This is very similar in shape to a Japanese style knife called a Nakiri in Japan, and also similar to a Japanese vegetable cleaver, but smaller. This is heavier and thicker than a true nakiri, and lighter and smaller than the traditional Japanese cleaver. Some people might try it on bones and bend or chip the blade. It's not for hard stuff like that, it's for quick chopping, dicing and mincing of vegetables and boneless meat. The blade is too delicate for bones or frozen food. It is about twice as thick on the spine as the true Japanese Nakiris that I have, and weighs about twice as much.
Beware, it's not the most stainless alloy of steel. It will rust spot if you put it in a dishwasher or leave it wet for a long time. The handle will probably fade to gray also in the dishwasher, so it's not recommended. I suspect they had to balance steel hardness against rust resistance, and at this price cost had to be a factor too. Anyway I don't wash any cutlery in the dishwasher -no major maker recommends that. They suggest hand washing and immediate drying.
I still give it 5 stars because I don't think you can beat it at anywhere near this price. It's a very good knife for it's intended purpose.I had been looking for a Chinese cleaver for kitchen work, I went back Ginsu Chikara series because I have a couple other knives and enjoy them very much. This cleaver is NOT a bone cleaver, and it is not a full Chinese cleaver, but for what we prep in the kitchen it is awesome. It has all the height of a big chef's knife, but not all the length. In a small kitchen that is very important! Our counter (yep just one) can get cluttered during cooking and an 8 to 10 inch chef's knife starts poking things past the edges of the cutting board. No worries with this! And it is wide enough to scoop cut items from the board and transfer them to pot or pan, granted a true Chinese cleaver is wider si I may have to make two scoops rather than one. Long straight cuts are a breeze and there is weight and tip enough to get some detail work in as well. There are better knives on the market, but you will pay well over $100 dollars for them.I am no Todd English but after seeing him use this style knife I wanted to use one to do my chopping and mincing. You would be crazy to buy a Henkle or other high end knife without trying this first.Very good quality, I purchased after buying the 12 piece Chikara set and being very satisfied with the quality of the Chikara series. Keep in mind, this is not really a cleaver. Why they call it a cleaver, I have no idea. I knew before I bought it, but it is a nakiri, which is a knife for chopping greens and onions and such. Do not attempt to chop meat and bones with this, you will damage it. The blade is a little longer, much thinner, and has less depth than a real cleaver. I can't stress this enough.
For veggies, this is light but not too light, and well balanced, matching the quality of the rest of the Chikara set. Very sharp, good quality steel, just needing light honing before each use as you would any quality knife. Much better than the price would indicate, making it a great value for a nakiri bocho. As long as you know what you are getting, you will love it.
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Messermeister Pro-Touch 4-1/4-Inch Orange Mini Santoku with Sheath
Let me first say that I bought this knife for one purpose -to use as a portable and lightweight chef knife when hiking and camping. For that purpose, I believe you are going to have a tough time finding a better deal.It is very sharp, right out of the package. Blade seems to be fairly decent polished stainless, not too thin. It weighs almost nothing. I haven't weighed it yet, but I'd be surprised if it was more than 1 oz. The sheath also fits super tight, so it won't come off accidentally.
I would definitely not buy this for an everyday knife at home, but it is perfectly suitable as a throwaway or just something you're going to use every so often. The weight and fitted sheath are the aspects that I enjoy the most. It's a cheap little thing, but I would definitely not use the word "junk." I don't think you are going to find anything better within $5 of this price point.
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Slick little slicer. Feels good in the hand. For its size, it does a big job!The blade cuts easy.
Read Best Reviews of Messermeister Pro-Touch 4-1/4-Inch Orange Mini Santoku with Sheath Here
Chef Works CSCV-BLK Cool Vent Cook Shirts, Black, X-Small
I do not cook, and I wanted this shirt because I seat a lot and the idea of it and the position of the strategic vents seems like a very good idea to me. It looks sleek on my "husky" frame and it is therefore slimming. It cleans up easy and stays in nice shape after repeated washes. I wish I could afford to buy dozens of them in different colors as designs (if they had them). Highly recommended!Save $0.06 Off
6" Walnut Ulu with Plain Blade, No Etching
- alaska ulu knife
- Made in Alaska
- 6" Blade
- Stainless Steel
- Lifetime Warranty
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Victorinox Wavy Edge Utility Knife with 4-3/4" Blade
This knife is an great all around kitchen knife.....small enough that it can be used for a paring knife and large enough for a lot of other jobs too. Small handle fits my hands very well. I have used this knife for 10 years in my kitchen and would not be without it. I would recommend this produce to anyone.
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Shun Steel 3-1/2-Inch Vegetable Knife
The Shun vegetable knife is comfortable and easily fits in your hand for paring and peeling. It has a very sharp blade, but the light, aerodynamic handle makes for precise cutting. The handle does take some getting used to--especially since other knife brands are heavier. Once you use a Shun, no other knife is close in caliber.
Epicurean Non-Slip Gripper Cutting Board with Silicone Grippers
I have no complaints about the cutting surface. My issue is with the non-slip feet at the corners of board. These non-slip feed actually raise the surface of the cutting board a bit off the counter top, so if I do any heavy chopping, the board can bounce some (e.g. the board bends in the middle because it is not flush or near-flush with the counter). It can be very annoying to chop with this bouncing action. So, it might be better to buy this board without the feet, and just put a non-slip map underneath when using it.
* they are lightweight which helps when transferring ingredients to a pan or the peelings to the bin
* they are easy to clean (I have only hand washed but they do go in the dishwasher)
* they dry quite quickly (so am hoping they won't go slimy or stinky like my last regular wooden boards did)
I am thinking of getting another one to replace my carving board so that is the best endorsement that I can think of.
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I just got my new non-slip, slate colored epicurean cutting board and I was slightly surprised to see knife marks left on the board's surface after just the first use. Reading the epicurean website, I quickly learned that this is common, but I was surprised that I could feel the marks on the board as I ran my fingers over the surface. I understand that a softer board is better for a knife's edge, but I guess I was hoping the board would stay mark free for longer than the first use. Perhaps the lighter color boards don't show the marks as well as the slate colored board. If anyone has had a similar experience, please leave a comment, I would like to know that it is not just my board. Thanks.Read Best Reviews of Epicurean Non-Slip Gripper Cutting Board with Silicone Grippers Here
I like the light weight and that it doesn't slide when using. However, disappointed that it shows cutting marks so easily. I'm pretty particular about how things look if I'm leaving them out on my counter. After only a couple of weeks of using it, it looks "worn." Wood cutting boards don't show the wear any where near as much as this does this quickly.Want Epicurean Non-Slip Gripper Cutting Board with Silicone Grippers Discount?
I really, really like this cutting board. It does not gouge easily, even with very sharp knives, and the silicone grippers keep it from sliding around on the countertop. I was worried when I got it that the grippers might fall off easily, but so far they've shown no sign of that being likely. If you're looking for a good-quality cutting board that will last you a while, I would definitely recommend this one. It's much nicer than plastic ones, and easier to care for than wooden ones.
7 Piece German Style Knife Set by Kuchen Musser
They look OK when they arrive, but they're junk. I just received these as a gift, and I used the 2nd largest knife for 2 days and the handle broke in half. Turns out the handles are cheap hollow plastic ones and the fancy rivets on the sides of the knives? They're stickers. At least they were somewhat sharp when they showed up, but that doesn't do me much good now.The one redeeming thing is that I think (crossing my fingers at this point) that the knife sharpener will hold up for awhile.
Don't waste your money, especially if these are meant to be a gift. My cheaper knife set from IKEA was a much better use of my money until I could afford a good quality chef's knife.
If you're looking for a high-quality knife for a cheap price, I would recommend the wooden handled Kiwi brand knives: http://www.amazon.com/Kom-21-8-Chefs-Knife/dp/B001FEJ0WO/ref=sr_1_1?ie=UTF8&qid=1287544593&sr=8-1 . I bought one of these at an Asian super market for about $3 or $4, and it endured over 2 years of almost daily use before it needed to be sharpened.
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I have had the Koch Messer knife for sometime but rarely used it. I just started using it this week to cut up veggies and just like the other reviews the handle split from the blade. Sounds like it should be a german product, read again "German style" but mine says stainless China on the side suprise suprise . Haven't we learned our lesson with the "China" products? Mine was a gift, now I know it was the booby prize hahaha.Read Best Reviews of 7 Piece German Style Knife Set by Kuchen Musser Here
I ordered this set because I used a knife similar to the smallest one in this package while visiting my daughter. I felt in love with the knife. The one I ordered is not exactly as the one my daughter has but it works well for me.Want 7 Piece German Style Knife Set by Kuchen Musser Discount?
Victorinox Cutlery 5-Inch Wavy Edge Mini Chef's Knife, Black Fibrox Handle
I use this knife nearly everyday and can't say enough good about it. I have a few Shun's, Globals, etc but for everyday this knife gets reached for the most.First, it's super sharp and keeps that edge for a long time, it's short enough for quick easy handling and really allows you a lot of control. The wavy edge makes getting through the tougher things easy. Want to cut up corn on the cob into shorter sections? It's effortless and cuts through the ear husk and all. A dense heavy cabbage, child's play. The various melons tremble at the sight of this knife. French bread or a baguette, easy slices even if you just walked around the corner from the bakery with a hot loaf. Tomatoes are zipped through.
Like most wavy edge knives it tends to want to slide off line ( half inch slice of bread at the top and only a quarter inch at the bottom) but it's not as bad as most in this regard and it's size makes controlling that easy. The handle is comfortable and non slip. I've dressed it once on a Chef's Choice 120 Diamond Hone 3-Stage Professional Knife Sharpener, Black on just the polishing/stropping stage and it was a good as new. Highly recommend!
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I bought the Victorinox 4-Piece Knife Set with Fibrox Handles to replace an existing knife set we were using, forged Heinkels. My wife's favorite knife in that set was a serrated utility knife so she she insisted I supplement the 4-Piece set with the addition of the 5-inch Wavy Edge Mini Chef's Knife. I am glad we did because I too have found the this 5-Inch Wavy Edge Mini Chef's Knife to be the most useful knife in the kitchen, it gets more work than the rest of the knives combined, true utility!Read Best Reviews of Victorinox Cutlery 5-Inch Wavy Edge Mini Chef's Knife, Black Fibrox Handle Here
This knife is a really good size, and who said size does not matter. This is one sharp knife as well. Like is so far and plan to keep this one. One of three that arrived that day. I would recommend this knife to anyone. I will update this after we have some time to use it.Want Victorinox Cutlery 5-Inch Wavy Edge Mini Chef's Knife, Black Fibrox Handle Discount?
Kershaw Santoku Chef's - 7"
I'm not a professional chef, just a home cook who likes his knives sharp.I used to have the victorinox 7 inch santoku, which was a fine knife, but I like the kershaw a lot more.
It came razor sharp out of the box, it's light weight but solid. The grip is very comfortable. And for the price aus6 steel is great.
Overall I would highly recommend this knife.
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Bamboo Cutting Board Set - 3 Piece All In One Pack - Strong and Durable Hard Wood That Is Kind To Y
This is a nice 3 piece set of bamboo cutting boards.They do need some attention and maintenance over time,
i.e. oil them, don't soak them in water as they will warp, etc.
But no big. They are attractive and work well. Good value.
F. Dick 11-inch Multicut Steel Flat Fine Cut 7650428
I can't remember why I bought this tool for my kitchen; whatever the reason, it turned out to be one of the best things I've bought.This is the best, and easiest to use, steel that I've ever had in my hand. Most steels require you to maintain a pretty precise angle for decent results. Not only does this on not require precision angles, but much less pressure and not so many strokes are required.
I just wish everyone would stop calling these tools "sharpening" steels. They're all STRAIGHTENING steels. All they do is straighten an already sharp knife edge after it's been used on a cutting board.
For everyday use I just take 2-4 strokes as light as I possibly can touch the steel almost just the weight of the knife itself and edge stays razor sharp.
when knife starts to dull just a wee bit I increase pressure across the several grooves which usually brings edge right back then a couple very light strokes and viola.
I sharpen my knives to a 15/20 double bevel edge then strop them to a high polish.
Using this steel I only need to re-sharpen with a stone maybe 2-3 times a year at most.
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F. Dick makes the only real sharpening steels. I use their "micro" which is a very fine steel designed to realign not remove the edge. Under heavy use I steel every 15-20 min to maintain a razor edge. All their steels are the best on the market and should be used. They are hard enough to align even the high speed tool steel cored japanese knives, which your Henkles or Wusthoff can't do. Always hone a knife the same direction you steel in and never force the ground material back into the edge. I could make a piece of pine bark lethal and F. Dick is the only steel for me.Read Best Reviews of F. Dick 11-inch Multicut Steel Flat Fine Cut 7650428 Here
I've had this steel for almost a year now, and have been very pleased with it. I use it in a home kitchen, competition BBQ, and when feeding large groups, so it gets quite a workout with a variety of knives. A lighter hand when steeling is called for with this piece than with most others.I would highly recommend this tool.
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Back when I attended the Culinary Institute of America (03-05), this steel caused quite an uproar. It allows your knife to hold its edge for extensive periods of time without stone or grinder sharpening, and is invaluable to the professional or serious cook. That said, if you are a novice or beginner cook, you should probably skip this steel.From my experience owning and using this steel, this is the best procedure:
1. Have your knives professionally sharpened once or twice a year (depending on use).
2. Use this steel before and after each use of your knife. Steel the knife with moderate pressure. I go at least 10 swipes on each side.
3. While cutting, steel your knife every 10-15 minutes, or more frequently when butchering raw meat or slicing cooked meat.
4. Wash the steel with warm, soapy water after every use.
Nothing will ever eliminate sharpening altogether. And while it is pricey, this is quite simply the only steel you will ever buy.
Calphalon LX Series Cutlery 5" Nakiri
I'm a petite person with petite hands, and this nakiri knife has a nice weight to it while also feeling very balanced. It cuts very well and has kept a nice sharp edge for the short time I've had it. I do not know how well it will hold up over time, but for now I am quite pleased. I prefer it for cutting up fruits and veggies over my other knives which are stainless steel, because this one is slightly heavier yet smaller, and it feels like I have more control over it. The edge is nice and sharp and floats through veggies like butter. I love it. Considering how well it handles, it's a bargain at around an Andrew Jackson. If Caphalon's other knives are this good, I might just start a collection.
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Love the knife through and through.Cuts through everything I've asked it to easily and it's quite balanced (for my hands anyway)
Read Best Reviews of Calphalon LX Series Cutlery 5" Nakiri Here
Solidly made and hefty without being overly heavy. Comfortable grip makes for safer slicing and dicing. Overall, a quality implement for your kitchen drawer.Want Calphalon LX Series Cutlery 5" Nakiri Discount?
Measure out five inches and you'll know how short your knife is going to be. The build is of good quality and I was impressed with the feel and the ability to comfortably use right out of the box. Was expecting a thicker blade though... Don't know why ... But for $20 bucks ... It's a good addition to the kitchen.... Had a go with it on a 1000/6000 grit water stone... Took a good edge and chops veggies with ease.Save 37% Off
WÜSTHOF Silverpoint Colour 2 pc Utillity Knife & Shears (5558) Kitchen Set -8500B - BLUE
My cousin gave me this set a year ago as an apartment-warming gift, and I highly recommend them! I've used the shears to cut through cardboard, the rubbery bottoms of shoes, and a sturdy plastic flower pot, to name just a few. They come apart, so they are easy to wash. (I've also used them for cutting veggies and plastic packages.) Truly an all-purpose pair of shears. The knife is also very sharp, and is my favorite knife of all of the ones that I have. I just looked up this set to get it as a gift, discovered there were no reviews, and thought I should write one.Save 59% Off
Wilton 409-135 Angled Rosewood Handle Spatula, 12-Inch
worth the price new ! Wilton produces always a great quality ! this is a multi purpose spatula , had my first on since the 80's ( lost it in a move , was still in amazing shape )
Jean Dubost Laguiole 5-Piece Flatware Set -Pearlized Ivory
JEAN DUBOST IS HIGHER END 18/10 FINE STAINLESS TABLEWARE MADE IN FRANCE. NICE ENOUGH FOR ENTERTAINING AND QUITE SUBSTANTIAL TO HANDLE EVERY DAY CASUAL USE AS WELL. THE CONTINENTAL SIZING IS DEFINITELY A PLUS. 5 STARS!
Miyabi Morimoto Edition 4-1/2-Inch Paring Knife
Really nice knife, not worth $100 or whatever they list the retail at. But for $70 well worth the money considering a wustohf is $60.
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This knife screams quality from the handle to the point. I have been using it for several months and it is still incredibly sharp and well balanced.Read Best Reviews of Miyabi Morimoto Edition 4-1/2-Inch Paring Knife Here
I am a culinary arts student and have been looking for a good set of knifes, this are it. greatWant Miyabi Morimoto Edition 4-1/2-Inch Paring Knife Discount?
I like the knife. It is very nice, but it is not what I expected from the product description. I expected the blade to be made of high carbon stainless steel, like my other Miyabi knives. But it is made of a different type of stainless steel. A more thorough product description would reduce confusion.Save 36% Off