Buy Chicago Cutlery Walnut Tradition 6-Inch Utility Knife

Product Description

Amazon.com A true kitchen multi-tasker, this handy six-inch knife is perfect for cutting sandwiches, slicing small cuts of meat, paring fruits, and other small- to medium-scaled cutting jobs that don’t require a more specialized blade. As a part of Chicago Cutlery’s Walnut Tradition line of cutlery, it combines high performance with excellent value. Stamped rather than forged for lighter weight and a more reasonable price, the blade is made from high-carbon, 420 stainless steel with carbon to keep edges sharper longer and chromium to resist rust and stains, while Chicago’s exclusive Taper Grind edge produces impressively precise slices and retains its sharpness well over time. A full tang extends from the tip of the knife to the end of the handle for improved balance and strength. A comfortable walnut handle offers the rich warmth of wood and a classic look; it’s securely held to the blade with triple-compression brass rivets for added safety and stability. Chicago Cutlery covers their knives with a lifetime guarantee; they recommend hand-washing and drying for best results. --Mary Park

Product Detail

• 6-inch blade for cutting sandwiches, slicing small cuts of meat, and other light jobs


• Stamped high-carbon stainless steel blade features exceptional sharpness and rust and stain resistance


• Full tang for balance and strength; exclusive Taper Grind edge


• Comfortable wood handle secured with triple-brass rivets


• Hand wash for best results; lifetime guarantee

CUSTOMER REVIEW



This is, in my opinion, the best all-around kitchen knife you can buy. And is, to boot, one of the least expensive. Perfect hand fit, and the blade width and length are such that it is INCREDIBLY versatile. I use it to slice, de-bone, core, fillet, you name it. I can't think of another knife that you can use to core a small jalapeno pepper as well as slice prime rib. I've used mine daily since I got married almost 19 years ago.



Note: a high-end sous chef told me about 10 years ago that, if you pay 15 dollars for a knife, you are overpaying, and you only need two knives at most, a utility knife (like this one) and a bigger chef's knife for fine chopping veggies and smashing garlic. And then with a pair of squeeze tongs, a saute pan, a sauce pan, a stock pot, a collander, there's your kitchen, and you should pay no more than 100.00 total for all. And "You should actually pay less than 50.00 for the whole set because you should buy it all at a restaurant auction. Otherwise you're throwing yur money away."