Cutlery Reviews

Some might find the price to be a bit much when compared to other fillet knives, but believe me, this knife is worth every penny. If properly cared for, another will never be needed. I have been using Henckels knives since 1975 when I began working in a restaurant kitchen. At that time I knew nothing about the difference between knives, type of steel used or anything else. I've learned a lot since then and I am totally sold on Henckels products. I still own the first 8" chef knife that I bought from Henckels in 1975 and it is still as sharp as a razor (a good sharpening steel is a must). I received the 7-inch fillet knife as a gift just over a year ago and it is a tremendous addition to my collection. I now use my fillet knife almost exclusively to fillet fish - I spend a lot of time fishing - and it is important to have a very sharp, but still flexable knife to cut through or around bones as needed. This is especially true for filleting Walleyes, Bass, Northern Pike and Blue Gills. I've used other brands, and I can't really say anything bad about them because they worked. Perhaps for a novice, a shorter blade might be better to start with. But for my money, this knife is by far the best I have used and I prefer it over all others.

I use this fork along w/a Henckels 5-star 10" Granton Roast Beef Slicer on various carving stations at my job to carve turkey, ham, leg of lamb, prime rib, veal, etc...I really love the handles on the five star series & have most of the 5-star pieces, although I'd recomend groping the 4-star & pro-s series handles before deciding on which line to choose from. This fork balances well & has stayed sharp despite stabbing countless bones. I'd definately replace w/another if it was lost/stolen. It's a rugged work horse as well as a work of art.

Being an amateur cook, I didn't think spending 100+ dollars for a knife is a sound investment. I mean come on it's only a knife! But after my grandmother bought me a set of Henckel's five star, I realized the value of it. I use this for deboning, chopping, dicing and everything else I can get my hands on.

It's sharp enough to do the job but not sharp enough for it to cut your fingers if you accidentally touch the blade. Plus the ergonomic grip is a true blessing since I hate the feel of the traditional knife grips. I think this is the best practical knife out there. (you know those riveted ones.)

This knife is a kitchen wonder. The shape of the blade makes it easier than a chef's knife for chopping. The handle fit is very comfortable. Food doesn't stick to the blade and fall off on the next slice (try cutting carrot rounds without having them roll off the blade-this knife makes it possible). It's worth every penny.

The most often used item in my kitchen is the paring knife; and this set has two of the RIGHT sizes. A small one for peeling,trimming, and slightly larger for fine dicing where a chef's knife is too large.

Then you get the shears; a good set of kitchen shears is really helpful; not a day goes by when I don't grab for these to cut a stubborn rubber band on broccoli, a chicken ligament or even snip the top of a vac-pack of coffee.

This plus a chef's knife (8 or 12 inch) and maybe a serrated bread slicing knife are all you will ever need. Expensive? Not really. How many cheap sets have you bought over the last years. I've bought ONE set of good knives and never, ever had to buy them again. And it is a pleasure to use good knives; cheap ones just make me cranky.

You might think it's shape makes it a little bit awkward for a general purpose utility knife, but I find myself using this knife for just that purpose in quite a few situations.

Although its primary function is as a boning knife, the narrow blade makes it easy to use for chores like coring veggies, such as getting the seed core out of green pepper; since the knife turns on a quick radius, you can make tighter coring circles than than the wider-blade paring knives. So I often find myself using this knife instead of the paring or utility knives. Of course it also makes a fine boning knife. The blade boning curve is not so severe so that it is still easy to keep it sharp alsong its length.

I highly recommend it as an early addition to any Henckle set you might be building, I've very happy with this knife.

This Henckels knife is one of the most useful knives that I own. Its triangular shape is unlike most of the rounded parers. This gives the knife wonderful tip that can be used for many things. I like to use this blade to cut pockets in Chicken breasts and Pork chops. This blades tip is wonderful when you are in need of using a straight edge for precision cutting. There are many different styles of parers and I think that this is a shape that is well worth owning.

I love the Four Star Knives. I have a block set and was afraid this knife was the same as the 5 inch serrated utility knife only with a forked tip, but it's not. This knife has much finer serrations and slices through tomatoes beautifully! I know a separate tomato knife sounds like over-kill, but we slice tomatoes daily. I plan to use the 5 inch serrated utility knife for bagels, lemons, limes, etc. and keep this knife strictly for tomatoes.

This knife is an excellently balanced knife capable of taking and holding a sharp edge. (A steel for truing the blade is necessary.) The blade is flexible which allows the user to easily follow the bones and remove the meat. I bone all of my chicken breasts and thighs with this knife and am able to debone a dozen breasts in a short time. The knife's balance makes it tireless to work with while providing enough heft to do the job.

I'm currently a culinary student. Most of my fellow students use Henckles products for their prestine quality. I found this carving knive to have these same qualities. The other day I went through a roast with no problems. Another good thing I've noticed about Henckles products are they keep sharp extremely longer than most of thier competition. BUY THIS KNIVE