Updated 10 Jun 2013
Snapshot: The Classic Cook’s Knife has a plastic handle, a 20cm blade and is made in China. But how does it handle and how sharp is it?
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(No obvious bad points.)
Overall score:
Price is based on a March 2013 price survey.
26 Jun 2018, Lynda G.
Product use: 6 months or more
Pros:
I have the smaller 15cm version of this knife and use it as my everyday cooking knife. I find the grip comfortable and a nice shape and weight for handling -I see it is the same shape but smaller than the 20cm one. It has lasted well over 10 years but could do with a professional sharpen now - having siad that, my teenager just sliced a tomato easily with it last week. It is perfect for veges, large fruit and meat.
And at this price $99 for the 15cm length (less 50% at Briscoes), it's a bargain.
Cons:
I only wonder if dearer knives maintain their new ultra sharp longer altho this is plenty sharp.
Recommend it?
Yes, I recommend this product.
14 Sep 2016, Peter W.
Product use: 6 months or more
Pros:
I have a full range of Scanpan knives and they are excellent. I have had them for nearly 10 years and they really do stay sharp with regular steeling...I use a diamond steel...also by Scanpan. They are hefty so probably suit bigger hands but I find the heft and balance perfect...I am 5'11". Pricewise they are great value even at full retail but Briscoes regularly has them on special at 30% to 40% off
Cons:
They are quite heavy so it is very much a matter of what suits your hand size and strength. Remember, slicing and chopping are very different techniques but I find the cook's knife very good for both...the curved blade gives a very good "rocking" action for dicing and chopping but the blade is also long enough to slice well...it has a very keen edge.
Recommend it?
Yes, I recommend this product.