The knife edge has a very pronounced curve, the 'belly' of the knife doesn't transition to a straightened out 'edge' before ending up at the 'bolster'. This may be a great feature if you rock the knife alot mincing herbs and vegetables, but I personally prefer a more traditional chef's knife profile where the 'edge' of the knife is more flat creating a longer cutting edge that is actually in contact with the board. When you place the edge of the "Ultimate Cook's" knife against the cutting board, you will see that at any angle, very little of the knife's edge is in contact with the board.
What I noticed when quickly slicing, dicing, and chopping various vegetables (green onions, bell peppers in my case), was that I was not completely slicing through items that were closer to me. Because of the continuous curve of the 'edge', items closer to the bolster weren't getting cut completely. You really have to adjust your slicing motion to account for part of the blade / edge that you might say is missing from a traditional chef's knife or santoku.
Bottom line, I am happier with the 8" Shun Steel Chef's Knife. The U-Cook's knife is beautiful, sharp and well made, but it did seem a little blade heavy. The serrations on the 'belly' of the U-Cook's seemed like a great idea, but when you have a razor sharp Chef's knife you don't really need them.Get more detail about Kershaw Ultimate Cook's Knife Dm-0752.
No comments:
Post a Comment