Zhen Vegetable Knives
Zhen Vegetable Knives
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Product Description
Just about any dish you make requires vegetables, so why not cut them with less effort? This drop features 11 different vegetable knives from Zhen, comprising santokus, nakiris, and multi-purpose cleavers Read More
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All of our reviews are from verified customers.
4.8
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elliet
2
Aug 27, 2019
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Fantastic knives
I ordered the 5" and 6.5" damascus steel knives and they're both fantastic - razor sharp making chopping veggies an absolute breeze.
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Would recommend to a friend.
Aug 27, 2019
IO_oI
0
Jul 17, 2019
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Nice, well balanced, sharp
Purchased for my father for Father's Day, he was very pleased.
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Would recommend to a friend.
(Edited)
Jul 17, 2019
Jakers410
0
Jul 3, 2019
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Excellent
Great value for this steel and exceptional quality feel in hand
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Would recommend to a friend.
Jul 3, 2019
Mikey1st
2
Apr 9, 2019
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I bought the 6.5" Nakiri  and  7" Veggie Cleaver. They are my first decent knives in this style and have changed my view on kitchen knives entirely. The Nakiri gets used regularly (cleaver not so much)
Apr 9, 2019
Arbartenn
0
Apr 9, 2019
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I purchased the 5" vg-10 santoku and love it for cutting smaller veggies and what not. Edge came razor sharp out of the box and the wood handle has a fantastic finish.
Apr 9, 2019
lbdesign
79
Feb 16, 2019
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I got the 5" Santoku with VG-10 Damascus steel. It's gorgeous. Sharp. Well-made. The handle is dense and the wood is beautiful. It feels heirloom-quality. I hope to be using this for decades.
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Feb 16, 2019
bfitz
452
Feb 24, 2019
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I am also impressed, first "real" knife(not some blade from the ""block"") you got to be handy with the steel if you know what I mean, earn your keep. sorry too many beers lol. I got the Nakiri, razor sharp out of the box, balance/weight is perfect. The folded(Damascus) steel is beautiful. Pakkawood handle and form is very comfortable. I am not a knife guy or a chef, just a husband/dad of a family of 5 who was tired of slicing (chicken) and veggies with what the fam turned into butter knives. Super happy with this purchase. *aside; dude I suggest you get a sheath for the blade 7-8" should work, and keep the box aside as its just a paper wrap..
(Edited)
Feb 24, 2019
SailorMass
3
Feb 15, 2019
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Feels cheap and unfinished
Feb 15, 2019
minor.mist
1
Dec 6, 2018
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Bought the nakiri last drop to replace an aging Japanese knife that suffered years of abuse both at home and in professional kitchens. It wants honing with each use - which, really, most knives do - but with that, it'll cut through most anything you could ask of a vegetable knife with ease. Blade does show streaking after cleaning, though this has no impact on use, and the blade was a tad thicker than I expected. It's thickness is closer to my Wusthof, not the other Japanese knives I've owned or used, so it felt a tad heavier than I initially wanted from a Japanese knife. With that said, I'm very happy with it, especially now that I'm used to it and through the mourning period of my old knife. You really need to spend quite a bit more money to top this on quality.
Dec 6, 2018
Gunnersmate2
1457
Nov 22, 2018
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Great knife for the price. Awesome for chopping veggies. Seriously this is a great knife. This is the 7" veggie w/TPR handle
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Nov 22, 2018
Hellodrop
12
Nov 5, 2018
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Slightly smaller/lighter feeling than a Shun Nakiri. (Which is better for some situations, and sometimes not) When finished with a whetstone and a strop, it pings to a type of sharpness no cook would ever complain about. Best 30 something bucks spent on a knife. Do yourselves a huge favor and invest in a leather strop. Massdrop ought to do a drop with Burrfection. His homemade strop has been the best friend to my Japanese knives. I use it for touch-ups, as well as to finish whetstone sharpening to near surgical sharpness. Your knives, food, and wrists will thank you.
Nov 5, 2018
Hellodrop
12
Apr 14, 2019
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Apr 14, 2019
Hellodrop
12
Apr 14, 2019
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Few months later, still going strong this do-everything knife. Veggies are obvious but if I'm breaking down only a few chickens, I'll use this instead of a de-boning knife because the rounded tip scoops out the oyster intact, and less chippy than my Shun. A whetstone and a strop like you see here and it's practically better than new. Now I'm thinking if the el' cheapo of the line is this good... maybe I ought to check out their layered knives... Anybody have experience with both?
(Edited)
Apr 14, 2019
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