Sharpest Knives in the Drawer?

Sharpest Knives in the Drawer?

Food & Drink

Sharpest Knives in the Drawer?


Our chefs put three popular kitchen paring knives to the test in the Kitchens of The Food Channel.

We took a look at three of the colorful new knives that are taking a bigger and bigger slice of the cutlery market.

  • Zyliss Fresh Cut Salad Knife
  • Kuhn Rikon Paring Knives
  • KAI Pure Komachi Knives

Zyliss Fresh Cut Salad Knife

Our chefs classify this knife as more of a kitchen gadget than a kitchen essential. Constructed of durable nylon, it’s dishwasher safe and kid friendly. !/0000/1855/zyliss_knife_thumb.jpg!It has a good grip—doesn’t slip in your hand even when wet. We like that it can be used directly on countertops, so there’s no need for a cutting board.

Another cool thing about this lightweight knife is that lettuce does not turn brown as fast as with conventional knives. The serated edge also does a nice job slicing breads and pastries without leaving a lot of crumbs. Click here to visit the product link.

Kuhn Rikon Paring Knives

These knives come in a choice of three colors, with a nonstick coating of yellow, green, or red. !>/files/0000/1859/kuhn_rikon_knife_thumb.jpg!Don’t let their color fool you, though, these knives have a high-quality carbon-steel blade that makes quick work of small prep tasks, such as peeling and slicing veggies or mincing garlic. The chefs did notice that after repeated use, some of the Teflon coating wears off (where did that coating go?).

The knives maintain their sharp edge when stored in their safety sheaths. And again, unlike many super sharp knives, these knives are dishwasher safe. To learn more, you may visit the kuhn rikon website.

KAI Pure Komachi Knives by Kershaw

The sharpest thing about these knives, besides their high-carbon stainless steel blade, is how they are color-coordinated based on their specific purpose. The meat knife is pink like the meat of a medium rare steak, while the bread knife comes in a “bread crust golden” hue.

The blades and handles are also designed for their specific task. In addition, so that there will be absolutely no confusion, an image illustrating the knife’s intended use is imprinted on each handle.

As with the Kuhn Rikon knives, we did notice some erosion of the Teflon coating, which was somewhat unsettling. Click “here”: to learn more about KAI Pure Komachi knives.

Of the three brands, our chefs recommend the Kuhn Rikon knives. “They’re excellent general purpose paring knives that stay sharp in their hard plastic sheath,” Chef Abe White said.


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