Any longtime readers may remember I had a spot of trouble last year with a fellow who wasn't keen on my use of the name Miss Ginsu.
As it turned out, one of the execs at Quikut, the company who owns the Ginsu name saved the day, and this little food blog lived on. Yay!
And now, suprise, surprise... that very same executive just sent over an actual set of Ginsu knives for me to check out. I'm a field tester. Woo!
It's a set of 12 (the ones you see above, plus a bunch more steak knives) and it looks like this in the box.
My standard set of knives are heavy German-style Wustof ones (they were the standard-issue knife at school), and I have one Kai Shun Japanese pairing knife.
That said, as long as it's sharp, I'm not opposed to using any knife out there.
I'm most interested in function, and after using the chef's knife and pairing knife fairly heavily over the weekend, I can attest to the fact that they do seem sharp and durable.
So here were the initial comments from friends and coworkers on the Chikara set.
"Wow... they kind of look like Japanese knives, but they're heavy and sharpened on both sides like the German knives. It's like the axis powers joined in cutlery."
"They're better than I expected."
"These are Ginsu? Have you tried them out on a tin can yet?"
"Huh. They're actually pretty nice. Nicer than I thought they'd be. I like the wood block. It's fancy."
So there you have it. Sharp knives, nice heft, German-style blades with Japanese styling and about a third of the price of what you'd pay for the Wustof ones.
Anyway, I'll keep using them for a bit and check in again after a while to let you know how it goes.