The knife culinary school students and professional line cooks rely on daily. Under $50, it handles everything from onion dicing to zucchini slicing without complaint — and keeps its edge.
This is the knife that earns loyalty. Multiple Serious Eats editors named it their daily driver even after testing hundreds of blades — that's the kind of real-world endorsement that matters more than any lab score.
“She is my trusty ol' steed and my ride or die (don't tell my hubby!) that I rely on daily. I've had this knife since culinary school, and it can handle all the daily wear and tear I throw its way.”
Serious Eats editor (Leah Colins) · read full review →
“It's excellent quality for the money.”
Serious Eats editor (Daniel Gritzer) · read full review →
“This is a solid, no-frills knife. The blade is curved just the right amount, and it feels natural making consecutive rocking cuts. I also like the compact, grippy rubber handle, which makes the knife easy to control.”
Serious Eats · read full review →
“It emerged from the box sharp and stayed impeccably keen throughout my tests.”
Serious Eats · read full review →
