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Knives
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Messermeister
Four Seasons Petite Chef's Knife
Small
knives are the workhorses of the chef’s kitchen,
but all too often big knives get all the glory. With the
Petite Chef’s Knife from German innovator Messermeister,
compact knives step into the limelight. Messermeister
is known for its extra-wide blades and elite edges, among
the sharpest of all forged cutlery. We found the 4-inch
Petite Chef’s Knife, from their Four Seasons line,
to be a secret weapon for small, yet important, jobs like
chopping shallots and herbs. The camber allows for precise
rocking action, and we appreciated the added safety of
the extra-wide blade, which gives greater clearance between
hand and cutting surface. It rests comfortably and substantially
in the hand; the 3/4” tang made us feel fully in
control of the knife. A super-sharp edge and brushed steel
finish make it an ideal addition to your chopping arsenal.
Available at www.cutleryandmore.com
Retail Price: $23 |
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Grand
Prix Wüsthof-Trident Santoku Knife
With
their philosophy of constructing items that will last
a lifetime, the Germans know how to make fine cutlery.
The Wüsthof knives are no exception. We tried the
classic, forged, professional 7-inch Granton Edge Oriental
Cook's Knife from their Grand Prix series, and we were
impressed. Weight, heft and balance are perfect and chopping
is a breeze. The edge, the "Business End" of
every Wüsthof knife, is honed by hand and laser-tested
and it shows. The extremely sharp blade was polished to
perfection and the slip-free handle lies in your hand
just right. This oriental cook's knife or Santuko Knife
features a hollow edge or "granton." You must
try it for yourself.
Retail Price: $80
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Kershaw
Shun Classic Santoku Knife Model DM-0702
Santoku
knives are Japanese-style cook knives, basically the
oriental equivalent of European chef knives. They're
ideal for slicing and chopping large amounts of stir-fry
ingredients like veggies. The Shun line is produced
in Seki City, Japan, famous for making samurai swords
for more than 700 years. Shun is a subsidiary of CEO
Koji Endo, the head of Japan's largest blade producer.
Part
knife, part cleaver, this tool will help you through
heavy cutting with ease, without the weight of a full-fledged
cleaver. Made of high-carbon, stainless "super
steel" (Carbon, Chromium, Manganese, Molybednum,
Silicone and Vanadium) the knife is not only durable
but an attractive addition to your kitchen.
Retail Price: $108
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The
Kyocera Sashimi Knife
A
leader in premier advanced ceramics, Kyocera manufactures
a Sashimi
Knife that sushi chefs won't be able to live without.
It only takes a few cuts to be convinced how sharp
it is. The lightweight, 8.25-inch single-edge knife
is made of a highly advanced ceramic (zirconium oxide)
that is close to diamonds in hardness and fifty percent
harder than steel. It will never rust and keeps its
cutting edge ten times longer than regular steel blade
knives. Full
story.
Retail Price: $360
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| "Mac
the Knife"
Mac knives are razor-sharp and determined to stay that way. We've tested them in our own kitchens by performing the three manufacturer-developed tests (Newspaper Test for sharpness, Tomato Test for ability to cut soft foods and Carrot Test for ability to cut hard foods). They performed flawlessly. The 8" TH-80 Chef's Knife, one of Mac's many high-quality knives, has a scalloped Granton edge that resists sticking, and is made from an original alloy of high carbon, molybdenum and vanadium steel. The handle is composed of thin, black lyers of wood veneer pressed together with a phenolic resin, giving it the feel and look of wood with the durability of plastic.
Some might find Mac knives a bit costly, but their durability and light weight are well worth the expense. Prices range from $20 for a 4" paring knife to $275 for a 12.5" chef's knife.
Retail Price of the TH-80 Chef's Knife: $110
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(Updated:
11/05/07 AK)
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