Review by Tucker Harris
The first time I tested out the 7” Teton Edge Santoku knife from New West KnifeWorks, I was putting it up to the true test of what it claims to do: slice, dice, and mince. I made a simple beef chili – a recipe that half of the time is spent chopping up vegetables. However, with this new Santoku knife, the dreaded task became a breeze. I started out with the onion: a smooth and crisp slice. I then moved on to dicing the celery, peppers, tomatoes, and jalapenos. The edge of the knife ensured nothing stuck to the sides. And finally, I minced the garlic. All scooped up with the wide blade and thrown into the pot, this knife made everything so simple.
The 7” size is comfortable for the average home chef, with the quality and elegance of a superior chef knife. Beyond just the technical benefits, the look and design of the knife is beautiful. The Shoshone colorway and Teton Edge give an ode to the origin of New West KnifeWorks in Jackson Hole. The Teton Edge has me excited to try many more recipes with lots of slicing, dicing, and mincing.
