Review by Ennion Williams
For a chef, there are certain aspects of a knife that are essential to having a knife being your go-to. First, it is hand-feel and balance. Because the knife is the main tool you use all day, you want it to be heavy enough to feel sturdy and light enough that it doesn’t tire out your hand and wrist. Cudaway knives are well-balanced and provide a sturdy strength to go from dicing an onion to splitting a spaghetti squash.
Another aspect to note is how fast the knives recover from use on a sharpening steel. Chefs are constantly honing their knives. If the steel is too soft, it will result in wearing the blade down. If it’s too hard, it makes it difficult to get the edge back. Cudaway knives are the perfect intersection of a blade that sharpens quickly and does not lose material when sharpened several times a day. The tall blade and shape are conducive to mass production. Whether it is dicing veggies for soup or boning a lamb rack, the blade is designed to be versatile in any situation. These knives are made to chop and aid a chef in production.
“With the quality of craftsmanship, this may well be the last knife you need to buy.”
The most unique aspect of the Cudaway design is where the blade meets the handle. The way the blade is rounded at the intersection allows the knife to sit on the forefinger and aids the user in chopping. With many chef knife designs, this is not considered and causes the forefinger to be calloused and sore. This is not so with the Cudaway.
You do not need to be a chef to use this knife. It is the perfect knife for everyday use in the home. With the quality of craftsmanship, this may well be the last knife you need to buy.
