Most Helpful Customer Reviews
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18 of 18 people found the following review helpful:
5.0 out of 5 stars
Great looks and performance, April 17, 2006
I spend a lot of time in the kitchen. The meals I prepare are complicated and often include a good amount of sliced vegetables. I have two Santoku knives and have found myself using this knife more and more for my preparation work.
PROS:
- Great feel, perfect balance
- Sharp easily maintained edge
- Heavy enough for the big stuff (squash and pumpkins)
- Balanced enough for the small stuff (garlic and ginger mincing)
- Works great whether you hold the handle (like I do) or the blade (like they show you in some cooking schools). If you are a blade holder, then you'll love the feel of this thick backed `clever' like knife!
PROS/CONS:
- You have to hand wash and dry this knife immediately after use, but you should be used to this with any high end knife (wouldn't want to ruin your edge in the dishwasher...)
- It's a bit expensive, but then, it's very well made
- Thicker then a Santoku, not good for cutting meat, but it is not advertised or made for that purpose
If you don't own a Santoku knife, then do yourself a favor and get a Santoku first. You'll find the diversity and utility of a Santoku unmatched regarding preparation cutlery! If, however, you're like me, and have a variety of knives, then this knife is a GREAT addition to your collection.
A pure vegetable knife: simple, beautifully crafted, balanced like a weapon... the best in its class. You will not be disappointed!
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5 of 5 people found the following review helpful:
5.0 out of 5 stars
Excellent knife, series, December 7, 2007
I love every knife in this series, and this one is no different. The mostly straight blade is perfect for chopping/slicing straight through vegetables. The Nakiri has become my most used knife in the kitchen, since most of what I cut are vegetables. (Sure, the Chef and Santoku do a great job, too)
The edge is extremely sharp (though it may not be the sharpest knife on the market...my MAC Sushi knife is sharper), and combined with it's satisfying heft, makes slicing through onions, potato(e)s, carrots, etc. extremely easy.
I've read the reviews of knives in this series that complain about the ease with which these knives rust. I own nearly the entire collection (minus the new knives) and have not encountered this problem. Many people stress that the knives must be washed and dried immediately after use. This is not true - or at least it's not true given my experiences.
Having been forewarned not to leave the knives in a pot of water overnight - or not to use in the dishwasher - I simply make a point to rinse (with soap if used on meat) and dry, then replace in the knife block, all while the food I just prepared is cooking and doesn't need me. I've left my knives for up to about 40 minutes before remembering to clean them with no ill effects. I am a known procrastinator and I have no trouble keeping my knives clean, dry and rust-free.
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5.0 out of 5 stars
Balance and versatility, August 19, 2009
Mirroring the other reviews, this knife has a great feel, weight, and balance. Allows you to get some really paper thin, uniform cuts. This knife does require hand washing, and will rust if not properly taken care of. I would say this knife is not for a novice cook. One of my favorite knives in my kitchen, the other being one that was handed down to me by my grandmother.
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