Pros: thin, sharp and well-made
Pros: thin, sharp and well-made
Pros: one of the "good names" for a reason. good steel, decent edge, takes a beating
Cons: handle shape not comfortable for all, handle may get slick
Pros: Somewhat comfortable, excellent control when trimming, decent price point.
Cons: Blade is in consistent need of honing and resharpening
“I saw this knife on TV.. on America's Test Kitchen. It's not in any store in my area, yet this knife seems to be known in the commercial world as the workhorse of the kitchen. So I bought one.. and it immediately replaced a knife I had spent 3X as much on. I understand now why so many commercial operations would use it, the handle is well formed and won't slip if wet even with oil. The...” --eastshores
“I got mine a little over two years ago as a christmas gift and I still use it every day. An overall solid knife, nothing to write home about, but out of the box it'll cut anything you need it to, shy of large bones or something; the only major issue that you will have with this guy is the incessant need to hone and sharpen the blade to the point that it becomes annoying. The tip of...” --NikoBleau
“I bought this knife around 2002-2003. I am not professionally trained, but I cook all of my food from scratch for the past 10 years. I do not own a lot of good knives, this was purchased because I wanted a good quality knife that would last a long time. My evaluation of how the knife performs may not be great. After about 2-3 years the handle cracked at the...” --pvtjokes
“Wüsthof is one of the "big name" Germans for a reason, over 200 years. Their professional tier lines are all solid, and the choice may end up being just personal taste over the exact look/material of the handle. If you like this style or don't care either way, definitely worth a look. Picked up this to live in the knife block at home as the go-to Chef's blade when I found it at a good sale...” --captainbligh
“I picked up the Miyabi 8" chef's (600D) as an upgrade to my Henckels when I found it on sale and was not disappointed. Feels a bit lighter and more agile in the hand compared to the Germans since it sports a thinner blade. Sharp, and stays that way. Balance to me seems to be a little bit forward compared to where the Germans are too, so it feels like it wants to cut. Some attention paid to make...” --captainbligh
“I am a culinary student and this was my first knife I ever had. I loved the way the handle was shaped and loved the weight I felt in my hand. The blade stays sharp and is a great length. After just 2 years of using this knife 6 days a week, the first inch of the tip of the blade snapped off. Have no fear, there is a lifetime guarantee. This knife got me through my first 2 years of school but I...” --13krama
“ For the record, I do not own this knife yet, but have used it (and the rest of the Meridian Elite series), which belonged to my roommate, for the last three years. Also, this review will be similar to my review of any Messermeister Meridian Elite series knife, as my liking of these knives is for pretty much the same reason for each. I liked this knife initially...” --Paul Alfred
“The steel is high quality but this is not unique. Wusthof, F Dick and Henckels all offer high quality steel in their lines as well. What is unique is the fact that these knives have tapered bolsters which make for years of easy sharpening. Most German forged knives have large bolsters that run down the heel of the blade right to the edge. The other feature that is very nice is the edges are...” --
“ This thing is ridiculous. It is so big that there is very little control. However if you want to dice four roma tomatoes at one time it is possible! Also a great tool for cutting brisket!! I think I might want to bring it into work tonight just to have a little fun!! ” --ChefET
Kikuichi is the only knife manufacturer today that can trace its roots back over 700 years with a legacy as a true samurai swordsmith. The beauty of the knives in this collection is only surpassed by their performance in the kitchen. How well a knife performs in the kitchen is determined by two primary factors; the quality of the steel used and the construction method. The Kikuichi Elite...