The Messermeister Kawashima utility knife perfectly epitomizes its name. It’s shorter and nimbler than a chef’s knife but more robust than a paring knife, so it makes quick work of breakfast fruits like kiwis, mangos, and avocados. But it can also handle larger produce like melons, sweet potatoes, and pineapples with beauty and grace, and the curved handle and slightly angled blade allow for that see-saw motion you want for dicing onions and chopping piles of fresh herbs.
It’s also scarily sharp. According to Messermeister, the Kawashima knives have the sharpest blades they’ve ever produced, made from powdered steel by third-generation knife artisans in Seki, the knife-producing capital of Japan. They’re designed by and named for Shoichi Kawashima, an iconic Japanese bladesmith. I will say that the first time I used it to slice raw chicken thighs for a stir-fry, I gasped at how seamlessly the blade went through.
Beautiful knife
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