Posted 20 hours ago

Chef's Path Professional Chef Knife Set - 8" Ultra Sharp Japanese Santoku Kitchen Knife - German High Carbon Stainless Steel Chefs Knife with Sheath & Premium Packaging - Best Value Cooking Knife

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Made In Chef’s Knife: A handsome knife with a hefty, curved blade, the handle comes in three eye-catching bold colors. Compared with the other forged German knives we tested, this one’s thinner blade cut more smoothly through all of the veggies we chopped. Sure, there's a whole array of specialized knives you can invest in, but in a pinch, a sharp chef's knife can do most of their jobs more than well enough, whether that's slicing delicate fish, carving a turkey, or mincing a shallot.

It was one of the only knives in our test that could cleanly slice tomatoes, chop onions, cut up carrots, bone a chicken and create thin ribbons of basil. I have seen ladies using a utility and even a paring knife as their all-purpose knife (I’m genuinely amazed that they manage to do everything with such a small knife). The Tojiro knife is thinner and more brittle than our top pick, so it’s not suitable for hacking through thick, dense vegetables, like butternut squash. I'd describe this knife as a good starter blade, one that you can get away with mistreating just a little, or a good backup knife to keep on hand for friends (and spouses) who haven't earned the privilege to touch the better knives in your collection. Supplying Europe with quality cookware for over 20 years, Jean Patrique embrace the best of modern cooking technology and manufacture.Do not, by any means, let your edge hit glass, granite, marble, or ceramics—not even a quick slice on a dinner plate. What we liked: I tested several different lines of Mac chef's knives, and not a single one disappointed me. The long, sharp blade of a chef's knife allows for all sorts of cutting tasks, so you can slice a steak, chop a cucumber, dice an onion or mince some herbs. Our consumer testers liked that it didn’t feel as though they’d easily ruin this knife, and they found it to be nice and sharp.

This is also why I don't generally recommend block sets of knives: You end up overpaying for the less significant knives and underpaying for the key ones.Misen Chef's Knife: We've been big fans of Misen's Chef's Knife ever since the brand launched on Kickstarter a few years ago. Instead, there's a staggering variety of shapes and sizes that vary based on region, each one specially designed for its task, from fish-filleting knives to vegetable-cutting knives to sashimi-slicing knives to noodle-cutting knives to blowfish knives, eel knives, shellfish knives, and more. We found that a full bolster allows for a more protected grip for novices, while a semi-bolster (or no bolster) provides a more controlled grip for chefs who like to pinch the heel of the blade.

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