Chef's Knife
Chef's Knife
A new chef's knife from Misen promises high-grade steel, a santoku-style blade angle, and free sharpening for life, all for $65.
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Standard chef’s knives are big and heavy because they evolved from Middle Ages daggers, which were designed for defense. It stabs fine, but how well does it handle standard kitchen tasks such as chopping and slicing? Our solution was to look toward Japan, where knives are based on the design of the featherweight samurai sword. Japanese knives are thinner and designed for the task at hand.
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CHEF'S KNIFE (KITCHEN CLASSICS)
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High carbon no-stain German cutlery steel resists rust corrosion and discoloration. Precision forged construction for better strength and durability. Taper-ground edge allows for added stability easy honing long lasting sharpness and increased efficiency when cutting and chopping. Ergonomic Santoprene handle offers superior comfort and a non-slip grip even with wet hands. Will not break down from exposure to kitchen oils and is able to withstand hot and cold temperatures.
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