CARL MERTENS Chinese Chef's Knife - METZ
Ground 2 phases, wadden point
blade length 17,5 cm
blade steel X50CrMoV15
handle: walnut oiled
Weight 248 gram
Total length 31,5 cm
handle length 14 cm
Manufacturer CARL MERTENS, Solingen, Germany
Very similar in shape to a cleaver, the "Chinese Chef's Knife" is, as the name suggests, born for cutting through and through. The blade geometry differs greatly in thickness and bevel. Here, the blade is ground through conically and ends in a thin bevel. These are the classic characteristics of a cutting tool.
Of course, you can also chop dried herbs and their stems. Fresh ones anyway. Harder cutting material or even poultry bones are already not particularly healthy for maintaining blade sharpness.
In its homeland, the Chinese chef's knife is considered a standard product that most cooks use as an all-rounder in the kitchen. They use the tool for almost any cutting work that needs to be done. From the delicate cutting of spices to be processed, such as lemongrass, just as suitable as for the sweeping cutting of meat or vegetables.
Here, the higher weight compared to a conventional chef's knife is cleverly used, such as when simply crushing whole cloves of garlic. Thanks to its versatility, this knife is becoming increasingly popular in our part of the world.
When it comes to the handle, a seamless connection between the bowl and the blade is crucial, because otherwise bacteria can settle more easily in these places. Before you reach for a new knife, it is important to understand quality. High-quality forged knives have typical features that distinguish them at first glance from the less good.
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