Involvement:General (knows how to use it) - Ownership:more than 1 month
- practical blade and edge shapes
- relatively low weight
- tough blade material, supposedly keeping sharp for long time
- all black "cool" look
- easy cleaning from most materials
- blade is ground sharp over the whole length, yielding a sharp edge on the side of the handle. Blunted and rounded last centimeter handle-side may have increased handling safety.
- a few ingredients tend to stick to the knife, such as soft or melted cheese, more than they do with steel knifes
Knife user reports that she finds straight cuts easier with this knife, supposedly the result of lower flexibility, "bendiness", of the blade, compared to steel knifes with similar blade strength (thickness), or because the blade is relatively broad. I find the knife reasonably well balanced,, which eases lifting and lowering action from the wrist, making accurate cutting easier, compared to raising and lowering the lower arm, as one would be tempted to do with a not well balanced knife.
A knife very suited as present as long as home markets aren't swamped with comparable knives. The broad blade is suited for fine-cutting and subsequent transferral gathering through loading dissected materials onto the blade while it's being held horizontally.
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