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The premise for developing this product is pretty straightforward: if you look anywhere that enthusiasts are discussing cooking or kitchen knives and ask "what knife should I buy?" the answer will almost-universally be, "Don't spend X dollars on a block set - start with a good chef's knife, and then get a good paring knife." We couldn't agree more, and while the paring is the preferred companion for most home chefs, the petty knife has gained popularity in recent years - both as a substitute for the paring or addition as a utility knife.
Over 600 members have picked up a Massdrop x Apogee Kiritsuke chef's knife, the first in our Takumi series, which feature impact-welded AUS-10 steel blades and a bicolor G-10 handle with decorative mosaic pin. At 10" long, it's able to tackle most chopping and slicing jobs, but isn't the ideal tool for peeling or any work done in hand. It also has a larger angle at the point, which makes the tip too tall for things like coring tomatoes or deboning meats. The paring and petty are design to complement any chef's knife, so you have the right tool for the job. Using the right knife for each task makes for easier work, better results, and safer cuts - with a shorter, sharper point on the knife, you can apply more pressure when cutting thicker/toughter food while maintaining control of your blade. This is especially important when you're making any cut that doesn't end with the full edge of the blade hitting the cutting board, meaning you have to control how the blade stops moving after you begin your cut.
Based on feedback from a few members on the Kiritsuke drop, we've also spoken to the vendor about making sure the cavity where the tang is attached to the handle will be filled completely to prevent any small pieces of food from getting stuck in the very top of the handle. Reports of this were limited, but we wanted to address it across the board for all future production on any models in the Takumi series - thanks to folks who noticed it and let us know so we could make this one even better!
Thanks for checking it out, let us know if you have any questions! -- Jonas
How best do I care for and sharpen my knives.