Top positive review
8 people found this helpful
Great knife for home and commercial use
on March 28, 2012
In commercial kitchens this knife is invaluable. They use it for chopping vegetables, trimming fat from a large roast, and cutting pizzas and wheels of cheese. After I left the culinary world, I missed it and bought one. Now, with just a family and friends to cook for, I use it to cut squash and melons and large vegetables including onions--a hold over from my restaurant days. Despite it's size, the knife feels controlled and sharp; with a little practice, you'll feel comfortable mincing a single garlic clove. There's nothing to fear so long as your knife skills are developed.
Also, you'll find the blade length helpful in other applications. I use it to cut dough, awkward shaped breads and large roasts. Keep it sharp and it'll be a great bread knife. If you don't have a big cutting board and use it, this isn't the knife for you. Since you went looking for a knife this big, you'll probably use it more than you think you will. I do.
One point of advice: If you're going to use this knife to scoop minced food off the cutting board into a pan, don't clear the knife with you finger. Either use the pan to scrape the knife, or use a dough scraper. The blade is so long and tapers so gradually, your finger is over the blade and moving toward the edge before you know it. If you're not used to a knife this big, pay close attention to your cutlery habits. On the second week of my restaurant job, I sliced my thumb badly. I learned quickly to be careful and follow the rules after that. It's important to have good knife skills around this knife, if you're sloppy, you'll cut yourself. Otherwise, you'll love it.