Tag Archives: chef’s knife

Vosteed Cutlery

I just got these beauties in the mail. Check out my unboxing video here:

These knives are really beautiful, and this is my first time using carbon steel for a knife.

I know I love the material for cooking (my deBuyer pans), but how will they function in the form of a blade? I guess we’ll see.

I used the utility knife to score the fat on a strip steak, then I used the chef’s knife to slice for serving/plating:

Both were awesome on their first use. I suspect the strength of the material will mean that the edge will hold longer than usual. Time will be the ultimate test!

Shanzu Knives Coupon Code

I just got this awesome chef’s knife in the mail the other day. Check out this quick unboxing video:

If you like what you see HERE on their website, you can get 15% off your order with code JOHNNY15.

I’m a big fan of that GYO series 8″ chef’s knife. It’s got 67 layers of gorgeous “shark tooth” patterned Damascus steel!

Watch the sharpness test on this potato:

Outstanding!

Syosaku Knives

Check it out – I did a sharpness test with this beautiful sujihiki knife that I got from Syosaku:

Awesome! Grape tomatoes weigh almost nothing, so that blade is sharp as hell!!!

I whipped it out at a cookout last week and it was a hit. Check out the prep and also the final slicing here, with some tenderloin tail tacos:

These knives are great! If you think you want to buy one, follow THIS LINK.

Tuo Cutlery + Valentine’s Day Steak

Meat maniacs! I recently got my hands on some sexy knives from Tuo Cutlery. Check out this quick video to see which blades got:

My first use of these was with a thick bone in rib eye from Babylon Village Meat Market. Since it was close to Valentine’s day, I figured I would make a heart-shaped steak presentation. But instead of just butterflying a boneless rib eye and making a heart, like everyone does, I wanted to play around with something on the bone and make it a pretty pink roast rather than an ugly brown monstrosity.

Here’s what I did:

The knives made it easy to accomplish this goal. After opening the thick vac seal plastic with my kitchen shears, I used the sharp and versatile paring knife to score or “scruff” the steak, making use of an Adam Perry Lang technique for obtaining more surface area for a better Maillard reaction crust on the seared sides. After searing and roasting to completion, I split the rib eye down the center along the bone, using the long carving knife to make two halves. That thing is meant for massive roasts and raw butchery work, so it was a little bit overkill. Fun though. Lucky for me, the bone favored one side of the cut, so I was able to leave it attached to one half of the heart. Opening this up to reveal the medium rare center created the pink heart shape that I wanted. But since I was sharing this with my wife, I used the nimble boning knife to slice one side up.

Anyway that’s it! The knives were great, as was the meal!

Misen Knives

Misen sent me this really beautiful three blade set to try out here at the food lab.

Here’s a short video of me using each one. I was particularly impressed with the bread knife. It went through the baguette on one pass – no sawing back and forth!

The blades are comfortable in my hands, and they have a nice weight to them. The handle colors are also available in grey and blue. Check them out HERE.

I definitely recommend there for the home cook. They are a great quality for a very fair price.