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Product Information
Cook's Knife, the chef's knife is an all-purpose knife used for slicing, chopping, dicing, mincing, and many other functions. The blade is curved to allow the cook to rock the knife on the cutting board for a more precise cut. Most chefs recommend using the largest chef's knife that is comfortable in the cook's hands. Larger knives can cut more and are more versatile, but can be more difficult to handle.
Mike Robinson T.V. Chef - Heaven's Kitchen - " I truly believe that I.O.Shen knives are the strongest, sharpest and best knives I have ever used. I am delighted to be associated with them."
Safety: Believe it or not – a sharp knife is far safer than a blunt one. It is far less likely to slip when slicing certain food items (e.g. Onions).
Efficiency: Take two chefs and give one a sharp knife and the other a blunt one. The chef with the sharp knife will prepare far more food within the same time period.
Features
- Every knife user – professional or amateur, will have their own preference of handle design, weight, balance and overall appearance. These aspects cannot be contested as they are down to individual choice. However, there are facts governing knife design and sharpening methods, which, in our opinion, apply to all culinary knives.
- The bevel angle of the cutting edge varies according to different knife manufacturers. The minimum we know is 13°, the maximum 29°. The greater the angle, the greater the effort required to cut. Too narrow an angle would result in a fragile cutting edge. 15° is regarded by I.O.SHEN as the best compromise.
- "These knives are just stunning. They stay sharper and retain their edge longer than any other knife I have used." - Garrey Dawson -
