Best Chef Knife I've ever owned

A Review On: New West KnifeWorks Phoenix "The 9" Chef Knife

New West KnifeWorks Phoenix "The 9" Chef Knife

Rated # 15 in Chef's Knives
See all 1 reviews
Review Details:
Value
Performance
Handle
Blade
Purchased on:
Price paid: $199.00
Annette Mallie
By Annette Mallie
Posted · 1 View · 7 Comments

Pros: super sharp, long length, comfort handle, sturdy and beautiful

Cons: too big for my carry on luggage!

I have always wanted to own a Quality Chef Knife for my kitchen. I'm an at home cook and I've always struggled with a drawer full of cheap knives. The best knife I owned before this one was a Cut Co knife. 

 

I've used my knife for steaks, chicken, chopping and dicing all sorts of vegetables. I carry it around the city with me to use at friend's houses and at work. It's easily the best knife I've ever owned, and it's stunning to behold! The metal on the knife is Damascus steel. So beautiful!

 

The weight is perfect, the knife does all the work for you! I will definitely buy from New West Knifeworks in the future. I want to checkout some of the fusionwood handle knives....I just wish those came with Damascus & those handles! Something for the future New West? Thanks so much! peace.gif

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7 Comments

phatch 10/7/11 at 11:37am
The makers site makes it sound like it's chisel ground. Is it?
CTLurker 10/10/11 at 9:29am
If it was like the 9-inch NWK knife I received, it was chisel-ground.
boar_d_laze 10/16/11 at 9:55am
Chisel grind? Really? As in sharpened on one side only like a "traditional" Japanese knife? If so, how would regular American cooks sharpen theirs?
Looks like Lurker got a defective knife, because the 9 is supposed to be "V" and not chisel ground. Here's a you tube video of the knife's designer sharpening both sides equally.
phatch 10/16/11 at 6:14pm
I think they may have changed things since then.
HanleyNA 10/17/11 at 11:37am
A chisel grind seems unusual for an american chef knife. I doubt that many would be able to sharpen this blade effectively.
CTLurker 10/18/11 at 10:08am
I'm not at all sure how hard/easy it would be to sharpen, but a preponderance of the chef's knives I saw yesterday in the teaching kitchen at the CIA and in their store were chisel ground.
boar_d_laze 10/21/11 at 7:41am
Phatch: No change, just ambiguous copy. New West was saying that the dimples were only on one side, and not referring to the edge symmetry which is ordinary (approximate) 50/50.
CTLurker: With respect, you don't understand the ordinary meaning of "chisel ground." A "chisel ground" knife is only sharpened on one side. Perhaps you mean "flat bevels."
FWIW: New West is dropping "The 9" from its line.