Kershaw is famous for knives, and they've been making knives for a long time. We've had this knife (and another Kewshaw slicer) for a long time, and so far there's little to gripe about.
The good:
The handles are comfortable and easy to hold on to when your hands are slippery. The blade has a nice profile to it (like a forged knife) and is weighted well, even without a bolster. You might mistake these for commercial-grade knives with their utilitarian styling (lots of plastic). Made in Japan. Kershaw's 9900 series knives are made in Japan by the KAI Group (in Seiki), who are known for making very good knives.
The not-so-good:
The handles. They're not wood, but there are places where food can get caught and cause bacteria growth, especially around the bolster (where the blade meets the handle). The blades. The steel is questionable. It doesn't hold an edge well, and despite the claim from Kershaw "shaving sharp," they weren't. The steel is hard to sharpen and can't be sharpened to razor sharpness like forged, or high quality stamped knives. There were corrosion issues with this knife also. I take good care of it, and it developed pits in the blade. Not good. Our Henckels and Cutco knives haven't pitted in over 8 years of constant use.
They're cheap, and that's good. The Japanese made great knives! Just take good care of them and get these professionally sharpened regularly. Get more detail about Kershaw 9900 Series 8-inch Stainless-Steel Chef's Knife.
No comments:
Post a Comment