7 of 7 people found the following review helpful:
4.0 out of 5 stars
Tyler Florence Santoku Knife, January 11, 2010
This review is from: Tyler Florence Titanium 7-Inch Santoku Knife with Magnetic Individual Wood Knife Block (Kitchen)
This knife is Excellent. Came out of the Box sharp as a razor. The rubberized handle is great and easy to grip. I looked at several knives including Global, Wustof, and Henckels and I would say these are at least on par with those. The Santoku is my favorite and does everything from slicing to chopping with ease. Don't let the price fool you these are High Carbon and Stainless Steel Underneath the bonded Titanium coating. The weight is great and I really enjoy the individual wood blocks. Highly Recommend
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4.0 out of 5 stars
i can slice a tomato!, May 30, 2011
This review is from: Tyler Florence Titanium 7-Inch Santoku Knife with Magnetic Individual Wood Knife Block (Kitchen)
Quite sharp and with a diamond honer stays sharp. Easy to cut thru a tomato with no squishes and then made short work of a slab of baby back ribs. A good addition to the knife drawer.
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1 of 2 people found the following review helpful:
4.0 out of 5 stars
Needed a bit of edge work, out of the box, July 31, 2011
This review is from: Tyler Florence Titanium 7-Inch Santoku Knife with Magnetic Individual Wood Knife Block (Kitchen)
Tyler Florence is one of my favorite Chefs on the Food Network. Since he has some credibility with me, I decided to take a risk and give a couple of his knives to my brother as a gift. The blade has a very nice feel to it, has a grippy synthetic handle, and pretty good balance. It has a high carbon core which is laminated with Titanium to prevent rust. They are not specific about which high carbon steel they are using in this series. I doubt it is 52100, in case you are wondering.
While the blade is moderately sharp out of the box, and adequate for basic cutting, however the carbon core here is capable of a whole lot more. With my brother's consent I went to work on this blade with a Worksharp 2000, a belt grinder, and a balsa wood strop loaded with 0.25 micron diamond paste.
The results were pretty damn impressive. The blade developed a mirror shine on the exposed edge. It was smooth as silk slicing through delicate paper. This blade made confetti out a copy of Sports Illustrated in no time. I could slice through a rolled up copy of the Wall Street Journal easily enough.
It subsequently devastated a batch of Brussels sprouts and carrots my brother prepped.
After the extra edge work, my brother loves these knives to death. He wouldn't trade them for anything. If you are ready and willing to do some extra edge work, these blades can develop a devastating edge. After the edge work, they can't be matched at twice or even thrice the price. My brother's knives are now sharper than my own Wushtof Ikon Classic knives, a fact which irks me quite considerably.
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