Kessaku Samurai Series Stainless Steel Carving Knife, 12-Inch
Last updated: August 20, 2021
Stunning is the best word to describe this carving knife. It comes with a beautiful pakkawood handle that's comfortable to hold. It has a full-tang for added strength, resists moisture and stays nice and cool to the touch.
We looked at the top Carving Knives and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Carving Knife you should buy.
Product Details
Key Takeaway: Thanks to the included gift box, this slicing knife makes for an excellent housewarming, engagement or wedding present.
In our analysis of 88 expert reviews, the Kessaku Samurai Series Stainless Steel Carving Knife, 12-Inch placed 2nd when we looked at the top 12 products in the category. For the full ranking, see below.From The Manufacturer
Our 12″ professional Slicing Carving knife will be a staple in your kitchen and will become your go to knife. The knife is constructed by hand of a high carbon 7CR17MOV Stainless Steel, has a 58+ rockwell hardness and is very resistant to corrosion and rust. The mirror polished, smooth pakka wood handle offers superior strength, while its sanitary build ensures no dirt or debris collects on the knife. This handle is heat, cold and moisture resistant and is constructed utilizing a full tang. The blade is hand sharpened by a 16 degree angle per side and is well balanced. The knife’s ergonomics helps reduce the chance of experiencing aches and fatigue in your hands. Remember to hand wash your knife then wipe and dry clean. Stainless steel, although stain and rust resistant, is not impervious to water.
Our Expert Consultant
Culinary Expert
Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.
Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.
