#3,975 in Kitchen & dining accessories
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Reddit mentions of 9-inch Kitchen Knife Professional Chef Knife Stainless Steel Vegetable Knife Safe Non-stick Coating Blade with Anti-slip Wooden Handle
Sentiment score: 2
Reddit mentions: 2
We found 2 Reddit mentions of 9-inch Kitchen Knife Professional Chef Knife Stainless Steel Vegetable Knife Safe Non-stick Coating Blade with Anti-slip Wooden Handle. Here are the top ones.
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- √ Stainless steel - 3-layer high quality clad stainless steel. 80Cr13 high carbon core steel performs excellent hardness, durability and sharpness maintaining. Outside layers of 10Cr17 does well in toughness, corrosion resistance and plasticity. The combination of two steels makes the knife perfectly work
- √ Handle - Ergonomically designed carving classic rosewood handle is anti-slip and anti-freezing and firm to grip avoiding harms to your hand
- √ Blade craftsmanship - Vacuum heat treatment endows the steel with best mechanical property. Non-stick coating avoids food sticking on the blade. Wire-drawing integrated full tang blade is more stable and safer
- √ Functions - Ultra sharp blade edge design and well balance of this knife make it perfectly for cutting, slicing, dicing and mincing meat, vegetable. Wide blade is able to smash garlic. It is suitable for homes and restaurants
- √ Package - Gift box package makes the product looking more attractive and the box is strong enough to ensure that the knife is well protective
Features:
Specs:
| Color | Silver |
| Height | 1.0236220462 Inches |
| Length | 13.1102362071 Inches |
| Number of items | 1 |
| Size | 9 inch |
| Weight | 0.87523518014 Pounds |
| Width | 3.7401574765 Inches |
The expensive reliable option: CCK.
Notable cheaper carbon steel options include the Shibazi S210-1 and S210-2, and the Deng TA-02 (superb steel, and rather rustic fit and finish). Links to these at https://www.reddit.com/r/chefknives/comments/7r8m2c/recommendations_on_a_chinese_cleaver/
For stainless, I hear that the CCK stainless knives are OK. My personal stainless recommendation is this very nice Taiwanese knife: https://www.ebay.com/itm/Handmade-Japanese-VG-10-Steel-Cleaver-7-inch-Chopping-Knife-1-6mm-Thickness/323061776505 (which is my most-used knife these days). The Shibazi clad stainless knives look OK (but not great - should be comparable in quality to European knives like the much recommended Victorinox etc.); 80Cr13 core: https://www.amazon.com/Professional-Stainless-Vegetable-Non-stick-Anti-slip/dp/B0768H6PS9 (this is a quite long knife; there is a shorter relative out there).
Some general info on Chinese kitchen knives: https://www.reddit.com/r/chefknives/comments/75by8c/please_share_your_knowledge_on_chinese_chef/
Shibazi F208 seems pretty well liked and really reasonable priced (and easily available on Amazon!)