You get what you pay for
This are a great low end knife. They are sharp, well balanced, and well designed.
However they are the 'cheap series' and do not hold a point like the more expensive knives.
Favorite Knife
I bought just the Santoku knife about 10 years ago now. I have a culinary degree and worked in restaurants all across the US including the Las Vegas Strip and this knife has been with me the entire time. The important things you should know about this knife is that it has a full tang, which means the blade goes through the handle and is one piece.
It is also stamped, not forged. Stamped knives are made by taking a piece of metal and "stamping" out the shape of the blade. A forged knife is one where they heat/fold the steel multiple times for strength. I also own a forged Santoku that was double the price, but only use it for butchering. The reason being a stamped blade is much thinner than a forged blade due to how it is manufactured. As a result, a forged blade is better for things such as quartering a chicken.
As a result, I used this stamped blade 90% of the time. The blade is thinner than a forged knife and I can cut perfect tomato slices and other...
wusthof 2 piece asian knife set
Affordable knives of good quality which are multipurpose and suitable for novice to intermediate cooks. these were purchased for a family memeber who owns no sharp knives in hopes that when i visit i will at least have the minimum tools required for helping in the kitchen.
Click to Editorial Reviews
No comments:
Post a Comment