Saturday, December 11, 2010

Something for the kitchen

Despite needing regular sharpening, I love my big and cheap Chinese cleaver which I probably have been using for more than a decade now. While the cleaver is great for cutting through bones and making mince out of steak, it is sometime too big and clumsy for other purposes.

We have been looking for a good cooks knife for quite sometime now and today, we finally bite the bullet and bought not just one, but a full block set of knives! As you can see from the following photos, each Ran knife is beautifully crafted and forged from 69 layers of damascus steel and sharpened to perfection. While using the newly sharpened meat cleaver is great, cutting using these Ran knives is something else! They are so sharp that they are in fact, a bit scary to use.