Kitchen Kutlery: TS503 8" Chef with rosewood (Knife Content)
Published: 3 years ago
Whoo boy. Swing and a miss. This thing jumped the queue for review since I had a bad time with it and it was fresh. The blade geometry on this specimen is just... no.
It felt like I was cutting with a tree felling wedge, or a door stop. The blade itself is too thick behind the edge and quickly widens to give way for the forging pattern on the top half. It makes very difficult to get through tall items without exerting way more force than should be necessary.
Tall items like cabbage, pineapple, honeydew melon, thick potatoes, etc.
Quite makes me sad as the stabilized rosewood handle feels quite nice in hand. It adds a bit of organic fibrous grip that you only really get out of wood, or possibly micarta. Gives a bit more positive grip than polished G10 does.
Gripes:
1. It wasn't exceptionally sharp out of the box.
2. The knife is blade-heavy which isn't typical for an 8" chefs knife
3. The heel of the knife isn't as tall as I'd prefer
For a super-budget ($20) forged knife, it's not bad. I wouldn't feel bad handing it off to a budding cook who isn't super into knives (yet) but I'd highly suggest stepping up a bit to their other models as they have much improved blade geometry.
It felt like I was cutting with a tree felling wedge, or a door stop. The blade itself is too thick behind the edge and quickly widens to give way for the forging pattern on the top half. It makes very difficult to get through tall items without exerting way more force than should be necessary.
Tall items like cabbage, pineapple, honeydew melon, thick potatoes, etc.
Quite makes me sad as the stabilized rosewood handle feels quite nice in hand. It adds a bit of organic fibrous grip that you only really get out of wood, or possibly micarta. Gives a bit more positive grip than polished G10 does.
Gripes:
1. It wasn't exceptionally sharp out of the box.
2. The knife is blade-heavy which isn't typical for an 8" chefs knife
3. The heel of the knife isn't as tall as I'd prefer
For a super-budget ($20) forged knife, it's not bad. I wouldn't feel bad handing it off to a budding cook who isn't super into knives (yet) but I'd highly suggest stepping up a bit to their other models as they have much improved blade geometry.