Product Details

• Amazon Sales Rank: #7407 in Kitchen & Housewares
• Brand: Amazon
• Model: 9980TD
• Released on: 2009-07-14
• Dimensions: 2.50" h x .75" w x 13.00" l,

Features

• 8-inch chef’s knife for chopping and slicing meats, fruits, and vegetables
• Made of high-carbon stainless steel for superior edge retention
• Blade is honed to a "shaving-sharp" edge
• Nonslip black polymer handle provides control, comfort, and reduced hand fatigue
• Dishwasher-safe; made in Japan

From the Manufacturer
Award-winning chef-restaurateur Tom Douglas, renowned cutlery manufacturer Kai, and Amazon.com introduce a line of superior cutlery that will inspire home chefs and build confidence in the kitchen. This 8-inch chef’s knife is the indispensable workhorse of any cutlery collection, and is used for quickly and comfortably slicing, chopping, and dicing meats, fruits, and vegetables. The broad, curved blade that narrows to a point allows you to rock the knife on a cutting board for precision and control, and makes quick work of chopping dense vegetables and cooked meat. Designed with an extra-deep blade profile, the knife provides ample knuckle clearance. Tom Douglas by Pinzon cutlery is made of high-carbon stainless-steel for excellent edge retention, and each blade is honed to a shaving-sharp edge. Co-polymer handles, with bolsters, provide a comfortable grip and reduce hand fatigue. Combine this versatile chef’s knife with other knives in the Tom Douglas by Pinzon line, including the santoku knife, paring knife, bread knife, and boning knife, all manufactured by Kai. These knives are safe for the dishwasher.

Kai kitchen knives have a 700-year history, with a lineage dating back to Japan’s famous samurai sword-making city of Seki. One principle, nokaji (blacksmith's) spirit, has been consistently upheld by Kai. "The nokaji strives to make blades that are suited to the daily lives of people by bringing to bear on the task all his craftsmanship and all his heart."

Tom's Tips The workhorse of the kitchen. Every chef has one, or two. This one has been designed to ensure your knuckles clear the surface of the cutting board. The texture of this knife’s handle provides great control. Never scrape a knife across the cutting board. Scraping dulls your knife quickly. Gather your prep with a board scraper.

About Tom Douglas

Tom Douglas is an American chef, restaurateur, and writer. He is well known for helping to define Northwest cuisine and igniting the Seattle restaurant scene, winning the James Beard Award for Best Northwest Chef in 1994. Since 1989, Tom has opened five of Seattle’s most popular restaurants: Dahlia Lounge; the Greek-inspired Lola; Serious Pie pizzeria; Palace Kitchen; and Pike Place Market’s iconic seafood restaurant, Etta’s. He also owns Dahlia Bakery, famous for its Triple Coconut Cream Pie.

Tom is the author of Tom Douglas' Seattle Kitchen, named Best American Cookbook by the James Beard Foundation, Tom's Big Dinners, and I Love Crab Cakes! He bested Masaharu Morimoto in an episode of Iron Chef America and was named 2008 Bon Appétit Restaurateur of the Year.

Tom is currently working with Amazon.com on an exclusive line of kitchen and dining products, aimed at building confidence in the kitchen.

Visit the Tom Douglas by Pinzon Store to browse his full line of Tom Douglas by Pinzon products, discover Tom's all-time favorite cookbooks, and find delicious recipes to make with his kitchen products.

Customer Reviews

This is a superior piece of cutlery
I used this knife for the very first time tonight. I am so pleased that it has a molded (rubberized) grip handle, which makes all the difference in the safe use of a knife. This is the only knife I own that has this feature. It is a very comfortable knife with which to work and the 8 inch size is perfect for me.

The knife has a precise, sharp cut and I was able to slice my vegetables very thin and evenly. The knife blade appears sturdy and well crafted. I have not yet tried this knife on meat, but will update this review shortly.

The instructions indicate that the knife is dishwasher safe, but in my experience, all of my good chopping knives are better off being hand washed.

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Update July 30, 2009
I used this knife to slice cooked pork tenderloin. I was very pleased with how thin I was able to slice the meat. I do not like thick cuts of meat on my plate and I could achieve the exact cut I wanted with this Chef's Knife.

A great chef's knife with a good blade for fast cutting...
(I give this knife 4.5 stars.)

I must admit that I'm fairly new to using knives that weren't bought in a department store demonstration because they "never need sharpening!!" However, the past few years I've been researching knives and their uses.

I found this knife to be very sharp out of the box...and in fact, cut my finger when washing it, so always be careful and use a RAG, and not your hand, when rinsing off a knife blade, boys and girls! :)

I did some comparison tests with this knife and a Vitorinox chef's knife of the same size, and the Vitronix is now in storage! I'm very impressed with this knife because of its nice-length, curved blade which lends to rocking when wanting to cut up veggies quickly and cleanly, and the nice blade width that allows one to cut straight through larger items. This knife is also on the heavy side, and the handle is WONDERFUL -- rubberized, ridged grip which makes it so less likely to slip when you're cutting (and I obviously need lots of help with safety!). I have a very small hand and short fingers, and this handle fits it very nicely.

This is more of the "fluff" area, but the box it came in had a very nice woodgrain look, and, especially because of the knife's quality, this would be a nice gift for someone for any occasion.

I'm sure the fancier knives out there have certain features that make them superior, more expensive, and more durable, but this knife is certainly an excellent one in my judgement, and I will be using it regularly in my home.

Wow
This is my first quality kitchen knife. Now I want to throw all my others away. I don't see how any knife could be any sharper. Yes, I have nicked myself about 3 times already. The first thing I used it on was dicing new potatoes. It was really like cutting through butter.