|Ship Weight||.3 lbs.|
|Edge Type||Straight Edge|
|Knife Style||Chef's Knife|
|Metal Type||High Carbon Stainless Steel|
|Steel Shaping Method||Stamped|
A chef’s knife is the most versatile cutting tool found in a commercial kitchen, as it is used to cut, slice, chop and mince any number of different products from meats to fruits and vegetables. It can perform virtually any cutting task. Update International offers an exceptional option in its 8” German steel cook’s knife (KP-08), which is a hand-honed blade that is manufactured of German high-carbon stainless steel with molybdenum vanadium. This NSF-listed knife has a plastic handle that is formed to provide a comfortable grip.
This knife, in combo with the other additional four size options that these knives were purchased, is a great value for its quality. It looks like quality material/construction that will likely hold its edge long-term and will readily withstand the standard usage demands I will put on it. My hands are small and these fit well, with good balance (in as much as my nonprofessional skills require) - so I'm very happy with this purchase.
Great value. Inexpensive yet holds an edge very well. Easy to sharpen and stays sharp for a surprisingly long time. Comfortable grip and easy on the wrist if you have pain from carpel tunnel. Handle cleans up well and doesn't stain from high acid foods. German knives for everyday use at an affordable price.
For the price it is an okay knife, not the best and not the worst. The blade size is very utilitarian in use as it is good for slicing and dicing. It is pretty good for slicing vegetables and fruits and it will take an edge on my sharpening stick. It is a handy size knife to have.
This knife is so handy I can use it to chop onions, dice potatoes, or for most anything I need. It is also a very comfortable knife.
Very good knife for the price. Use it for all kinds of cutting and it does a really nice job. Great value for the price.
Good for general purpose use that is not a budget buster and can easily be sharpened after dulled.