Messermeister Meridian Elite 8-Inch Kullenschliff Chefs Knife

TopMessermeister Meridian Elite 8-Inch Kullenschliff Chefs KnifeOnline


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Messermeister Meridian Elite 8-Inch Kullenschliff Chefs Knife Review

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Messermeister Meridian Elite 8-Inch Kullenschliff Chefs Knife Features :

• Made in solingen, germany
• 1-piece, fully forged
• Hand-polished "elite" edge
• Bolsterless edge
• Polished spine

Messermeister Meridian Elite 8-Inch Kullenschliff Chefs Knife Description :
The Messermeister Meridian Elite 8-inch Kullenschliff Chef's Knife, also known as a Cook's Knife or French Knife, is the most versatile Knife in the kitchen and thus the most used blade style by professional chefs. The broad bladed Knife has a spine which gradually tapers to the cambered, cutting edge and creates a pointed tip. This Knife also has a bolster in front of the handle which gradually tapers to the tip. Because of this geometry, this is the one Knife that should be well balanced with weight distributed equally between the handle and the blade. The alternating kullenschliffs (a.k.a. kullens, hollows or grantons) on each side of the Knife reduce drag and prevent items from sticking to the blade.


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Messermeister Meridian Elite 8-Inch Kullenschliff Chefs Knife Random customer review :
Great chef's knife but lacks edge
I cook a lot at home and I also have a food blog in which I write and post pictures of my cooking. My first knife was a Chinese chef's knife and I have been fond of it ever since. I wanted to try something different, something westernized. This was my first non-Chinese knife and I have to say the weight of the knife is quite comfortable. The weight is balanced from handle to steel end. The rivets on the knife keep things from sticking and it is a wonderful edition. I had to get used to not using the knife like a pastry scraper because it is too small to carry things into a plate, unlike the Chinese Chef Knife. The blade is a piece of art. Make sure not to machine wash this!!! No scrubbers, at least not to use the green side! I did notice that the knife isn't as sharp when cutting meats. The center of the knife seems to lose its sharpness quickly, but the end and the edge closer to the point are sharp as can be. I ordered the ceramic rod so I hope this will help keep the knife sharper...

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