The Great Knife Off
September 9, 2009
"This knife just wants to be held in the tender caress of your palm. It's also relatively light. This isn't normally a good thing for a knife, since you should be using the weight of the knife to slice through whatever you are cutting, but in this case the thin blade is so sharp it effortlessly glides through everything from meat to tomatoes to ginger. The blade is also 1″ longer than most chef's knives and that extra length really helps, especially when you're trying to cut thin slices of meat or fish."
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