Mauviel Cuprinox Extra-Thick 2.5 mm 9.6 Quart Stockpot with Lid and Cast-Iron Handles Review

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(More customer reviews)Mauviel professional copper/stainless is substantial cookware after proper seasoning these items should give a lifetime of service even for the most active residential kitchen. Have fun but be careful....Large pieces of Mauviel copper cookware are quite heavy, so if you plan to use them(24L and 30L+ stockpots, 28cm+ saucepans, 28cm+ sautepans, 28cm casserole, 16x13 and 18x16 roasting, 16cm+ round pan, 12qt+ jam pan, and others.) remember to ask for help before you move the cookware. Hot stock, sauces, or meat can ruin your day. Mauviel's quality is second to none but if you cant't find it....call Falk in Belgium.

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Mauviel, a French family business established in 1830 and located in the Normandy town of Villedieu-les-Poeles, is the foremost manufacturer of professional copper cookware in the world today.Highly regarded in the professional world, with over 170 years of experience, Mauviel offers several different lines of copper cookware to professional chefs and home cooks that appreciate the benefits of their high quality products.Professional cooks can attest that copper cookware is an essential part of every cookware collection as it is 2X more conductive than aluminum and 10X more conductive than stainless steel.This advantage makes copper the very best material for cooking, as it is unsurpassed in its ability to heat up evenly and rapidly and to cool down quickly, allowing for maximum control and great cooking results.CUPRINOX, a professional line that has a thicker gauge of copper for added strength, combines two efficient materials, a very thick 2.5 mmcopper exterior, and very thin layer of stainless steel on the interior.The copper exterior makes up 90% of the sandwiched material and provides for perfect conductivity. The stainless steel lining is easy to clean and very durable. CUPRINOX products have straight sides and have handles that are cast-iron and attached to the bodies with sturdy stainless steel rivets. CUPRINOX is resistant to high temperatures and scouring pads on the interior and comes with a limited lifetime warranty for household use only.

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Shun Ken Onion 3-Piece Knife Set Review

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(More customer reviews)The first point I want to make is: these are some very sharp knives. The blade is incredible, so much so that I wanted to put that first, just so you'd know. I was looking for some knives to round out my collection, and wanted them mostly for fine cutting of veggies, and of fruit for garnishing, and for general kitchen prep that doesn't demand a giant chef's knife, fine detail work. I really wanted knives that were comfortable and perfectly balanced, and that were flexible enough for different types of tasks. After searching, I decided on these, because I liked the range of blades, and because I've been making a lot of veggie heavy Asian dishes--these seemed perfect. And, they've worked wonderfully, and have that balance and comfort level that makes chopping a whole bowl of carrots a pleasure, and not a chore. And the edges: so sharp, and they don't seem to be losing any of the sharpness yet. Overall, I'm very happy with this set.

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Shun Knives by Kershaw are designed by Ken Onion, one of the worlds top knife designers. This Shun Ken Onion 3-pieceset features our unique offset bolster design to fit your hand like a glove. The wider bolster is designed with contour curved thumb and forefinger rests to reduce tension while cutting. The extra curve on the blade allows for an easier flowing motion across the cutting board. You'll be slicing and carving like an expert with control and confidence. The knife is made of VG-10 steel and layered with 16 layers of high-carbon stainless steel on each side of the blade. During the finishing process the layers are exposed creating a beautiful pattern that not only protects the VG-10 core, it simultaneously creates a blade surface that resists food sticking to it, a real time-saver for kitchen prep. Combine all of these features with the sharpest Japanese edge available, and you have perfection. This set includes the following three Shun Ken Onion knives:3-inch Paring knife DM0516, 4-inch Chef's knife DM0510 and the 7-inch Hollow-Ground Santoku knife DM0517. Manufactured in Seki City Japan, the home of Shun knives.

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Chefs Knife Review

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(More customer reviews)I've owned this since December 2008 and I still haven't had to sharpen the knife. I usually have to sharpen new knives before I even use them, but not with this one. It came as sharp out of the box as my Watanabe 300mm white steel Yanagi. The knife balances just in front of the handle and is fairly comfortable, but Henckels could use an ergonomics lesson from the shun ken onion line.

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Chefs Knife

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Masahiro MV-H 12 inch Chef's Knife Review

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(More customer reviews)The new MV-H series from Masahiro is lighter & sleeker than the older MV series. Masahiro really scored a grand slam when they developed the "modern Japanese grind" (found on all MV & MV-H series blades) - not the traditional Japanese "chisel grind", but a more subtle version of it that is unlike anything ever devised in the western world. The "blade geometry" is far advanced over European & American design concepts. Also, instead of making a dozen or so hideous-looking hollow 'kullens' along the blade to keep food from sticking, centuries ago the Japanese gently hollowed the entire back face of the blade. Masahiro's "modern Japanese grind" has a more subtle version of this. When it comes to blades, it seems that the Japanese people are conceptually gifted. They've also had the best steel all through history - the west has always lagged behind (though it's been kept something of a secret till recently). If you want the best steel, and the best-designed "blade geometry" available in a light, sleek package, then the Masahiro MV-H series is for you. If you want more heft, go for the MV series. You won't be disappointed. Features: MBS-26 stainless steel blade welded to non-magnetic bolster, stainless steel rivits help hold one piece black poly handle in place. Professional balance designed-in. Gift boxed.

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The most prestigious knife brands in Japan are Masahiro, Masamoto, and Misono.Together they form an elite group known as the three M\'s.Masahiro MV-H knives are produced by Masahiro Co., Ltd. in Seki, Japan.Among the numerous ranges of knives produced by Masahiro, the MV-H range is the top of the line.It is indisputably the best range from one of the best factories in Japan. The cutting edge is asymmetrical:80% on the right side of the blade and 20% on the left side, then polished to a mirror finish.This tapered style edge takes pressure off food for a perfect finished cut. This asymmetrical edge is derived from traditional one-sided Japanese knives which are also 80/20 asymmetrical.The 80 percent side on the MV-H is only ¼" high as compared to the ¾" on a traditional Japanese knife, but the idea is the same.An asymmetrical edge is approximately 35% thinner than a 50/50 straight edge. The Masahiro knives are amazingly light weight, yet perfectly balanced.The handle is a composition plastic handle which is remarkably durable and is much more practical and longer lasting than a laminated wood handle.The composite handle is resistant to bacteria, which keeps the knife very hygienic in daily use. The handles are a three rivet design and use a very wide full tang, almost as wide as the handles themselves.This design provides plenty of room for the rivets and still allows room for the handle to cover the tang, which results in an incredibly smooth rounded handle that feels great in your hand. The MV-H range is made from MBS-26 high carbon stainless steel.This MBS-26 is proprietary to Masahiro; however, it comes from the VG family like VG-10 that the Kasumi Damascus knives first used.The MBS-26 stainless steel is treated by three stages of quenching, sub-zero treating and tempering until the steel reaches a hardness of 58-60 HRC.Masahiro believes this is the ideal hardness the for a kitchen knife with the features of the MV-H.

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Shun Ken Onion Chef's Knife Review

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(More customer reviews)I got this knife as a kind of impulsive indulgence, I think it looked cool in its own holder and I had heard good things about Shun knives. However, all those good things are true. It is by far the sharpest knife I've owned, and I've got Henckel Zwillings (not the cheapo kind you get at Target) that have been sharpened to what I USED to think was the sharpest blade around.
I'm not dissing the Henckels - if I had not indulged in the Shun I would have been very happy with their performance. But I did get a chance to make some observations on how the Shun shone (no, it's not the same "u" as in "Sun" but it's a borderline pun):
- Ripe tomato: The Shun needed no sawing action whatsoever. It cut the initial waxy and soft skin like it was being dipped in water. All my other knives need to break the skin either with pressure, angle, or a teensy bit of sawing motion
- Dish brush: While cleaning the blade side with a circular motion in sudsy water (safe for sharp knives) I found bits of the brush bristles in the water. Anything that touched the sharp edge was cut, and that has never happened with the best knife I'd had prior to that. I can normally touch a sharp blade without cutting myself, I am not going to try that with the Shun.
- Tortilla stack: I make chips out of 8" flour tortillas by taking a thick stack and chopping it into diamonds or strips, then frying. I've always had to get over the knife and press it in because the multiple layers (20) would slow down the blade. Or I'd work in batches of 6-8. With this knife, I cut the whole 20-thick stack with less pressure than I've used for half that many.
- Potato - while hardly a test for a knife (anything cuts potato) the slicing was awesome. After cutting into the potato, it felt like the Shun DREW the potato into itself and the potato came apart like it was already sliced. If you've ever held a potato in your hand and expected to re-position your hand after you're halfway through, DON'T do it with this knife. It will be cutting into your hand before you even realize it.
If anything got close to cutting like a lightsaber, this would be it. I kid you not. I wonder how long the sharpness lasts, but I'm enjoying it while it's there.
About the Ken Onion design - those used to the generous handle on Henckels might find the handle appearing to be a bit short (I have big hands) but that's until you find the thumb and forefinger position that fits almost over the blade. However, once you hold it, you realize it gives you an added cutting advantage. My only complaint is that the advantage is wasted. You'd have to wait till the blade goes blunt before the handle's design can actually help you cut better.
Did I mention I'm extremely happy with it? Happy indulging.

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It began as a single knife, the Shu Ken Onion Chef's Knife.But our customers demanded more.So we've expanded the series to include include all of the most wanted styles.This Shun Knife by Kershaw is designed by Ken Onion, one of the worlds top knife designers.The Shun Ken Onion series features the clad VG-10 blade made famous in our Shun line.But then the handsome, stick-resistant blade is combined with Ken Onion's signature ergonomic handle design and the unique blade sweep found only in a Ken Onion knife. This patent pending design features a special angled curved bolster and specially shaped handle that fits perfectly in the hand, releasing all tension in your arm.The extra curve on the blade allows for an easier flowing motion across the cutting board.Combine all of this with the sharpest Japanese edge available, and you have perfection.

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Shun Kaji Fusion 8-Inch Chef's Knife Review

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(More customer reviews)This knife was a birthday gift from my husband who tends to buy things because they look "cool" and not necessarily because they are the best at what they do. Let's just say I opened this knife up and thought, "HOLY COW, Now that's a knife!"

Here are my observations after several months of use:

The substantial blade is razor sharp-and has stayed that way. It slices through tomatoes and london broil like a hot blade through butter-no "sawing" motion required. I typically have a knife for each job around the kitchen, but this knife does the job of several, quite easily.

I was initially surprised how well the handle fit in my hand. The handle has grooves where you fingers rest, and I thought that perhaps they would feel oddly placed, as my hands are quite small. This wasn't a problem... and the knife felt very natural.

I did a little research, and read that the design of this handle is unique in that it places your hand in "the perfect position in relation to the blade for less effort and fatigue." Hmmm... I don't know if I have ever felt "fatigue" while using my other knives, but I do see now how I was never holding the handle properly,forcing the knife with pressure to cut, chop and slice. Knife-science...who knew?!?!

I find that my other knives are getting little use in my kitchen. I reach for this knife again and again.

I'm hinting to my husband that another knife in this line would make a great Christmas gift.


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Let the cooking begin. With this 8-inch chef's knife on hand, pretty much anything's possible. Use the multi-purpose knife for chopping onions and potatoes for a soup, slicing mushroom and peppers for a pizza, mincing garlic and fresh herbs, and much more. Its long sharp blade cuts through vegetables, meats, and fish smoothly and efficiently. Like other pieces in Shun's Kaji line, the chef's knife features durable construction consisting of SG-2 powdered steel, which holds a 64 Rockwell hardness and offers a higher density and grain structure, with no imperfections or weak points. The SG-2 blade combines two different kinds of steel--a nickel alloy and a high-carbon steel--for exceptional strength and resilience. The knife not only provides a razor-sharp blade with a hard, chip-resistant cutting edge, but it also comes with a beautiful, acid-etched Damascus pattern for a distinguished appearance. Other highlights include a full-tang blade, from the tip to the end of the handle, for added weight and style; a bolster-free design for easy sharpening; a double-riveted ergonomic handle made of Pakkawood with an angled end cap; and a comfortable design suitable for both right- and left-handed users. Made in Japan and embossed with the Shun logo, the 8-inch chef's knife carries a limited lifetime warranty and should be washed by hand for best results.

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Shun Ken Onion 4-Piece Steak Knife Set Review

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(More customer reviews)I have purchased a Shun Ken Onion 4-Piece Steak Knife Set before from another source. I am very pleased with those knives, as I am sure I will be pleased with these. However, I was disappointed when the set arrived and they were in a black cardboard box instead of the bamboo box as depicted in the picture. I was giving these as a gift and the set would have made a better presentation in the bamboo box. I would hope that in the future, the picture of the set of knives would be shown in the box they will arrive in...so there is no misunderstanding or disappointment.

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This set of four steak knives by renowned knife designer, Ken Onion, features a 16-degree extreme cutting angle for superior sharpness. Manufactured in Seki City Japan, the home of Shun knives, the knives feature downward angled handles whose curves closely match the shape of a palm, eliminating gaps between hand and handle. The slightly elevated handles also provide better cutting board contact with blade. The set is made of VG-10 Japanese super steel, known for edge retention, and has a Rockwell hardness rating of 60-61. PakkaWood resin-impregnated hardwood handles are ergonomically designed for comfort and control, and they are NSF certified for use in commercial kitchens. Hand washing is recommended for this and all top-quality cutlery.

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