This knife is heavy, and not for tiny hands. With that said, it is as close to perfect as I could ask. It is well balanced, with just the right offset between blade and handle when held at the pinch-point. The blade is tall without being too unwieldy. The edge is fine, with a perfect curve for slicing and chopping. The heel is nice, giving the pinch-point a little added heft, but can interfere with sharpening. Still, I've had no difficulty sharpening with Spyderco bench-stones (fine and ultra-fine are all you need, with the periodic hone). I've had this knife for eight+ years and I don't even know how many thousands of onions I've rendered with it in that time.The thickness makes it a little bit awkward for sashimi cuts of fish, and the size makes it too big for really tiny cuts (think decorative cuts on radishes or carrots). Although it almost has the weight of a cleaver or bone-breaker, the edge is far too fine for that (other than fowl). If it weren't for those items, I honestly wouldn't need any other knives in my kitchen. As a general-purpose chef's knife, you simply could-not ask for better.
Honed to razor-sharpness, this knife will cut paper-thin tomato slices, butterfly a chicken in two cuts (slicing right through the rib-bones on either side of the spine), prep large or small cuts of meat (even rendering primals, if that's your thing), and slice, chop or mince your way through virtually any vegetable you could think to throw at it.
It's not the least-expensive knife out there, not by a long-shot, and it's really not meant for the occasional cook (if making dinner for two once a week is your plan, this is overkill). However, if you need to get the job done quickly and right, this is the tool.
Save 8% Off
0 comments:
Post a Comment