Buy Shun DM0701 Classic 6 Inch Utility Knife

Shun DM0701 Classic 6 Inch Utility Knife Product Description:

• 6-inch multipurpose Japanese utility knife; ideal for peeling, chopping, or slicing
• Precision-forged high-carbon stainless-steel blade; holds a razor-sharp edge
• Clad with16 layers of stainless steel to produce a rust-free Damascus look
• Durable D-shaped Pakkawood handle; comfortable offset steel bolster
• lifetime warranty; manufactured in Seki City, Japan

Product Description

From the Manufacturer

Shun Classic Cutlery

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Customer Reviews

Most helpful customer reviews

35 of 39 people found the following review helpful.
stylish little Japanese super-slicer
By Robert Louis
First off, this knife is beautiful. The wood handle and steel cap give it a sophisticated look, but most of all, it is the Damascus blade that really makes it a show-off.

Back before guns, a lot of effort went into making steel sharp for swords. The Damascus technique involves folding steel tens or hundreds of times to achieve the ultimate in sharpness, and it dates back hundreds of years.

This knife is a reference to those ancient swordmakers, but not exactly. Unlike true Damascus knives, Shun knives are laminated: the inner layer is a high-tech piece of expensive super-steel (called VG-10) and the outer layers (protecting the inner and bringing down the cost) are a more ordinary stainless steel. Unlike the swords of old, only the outer layers on this knife are folded. The VG-10 inner part, the part the edge is made from and the part that cuts, is a single forged piece. So in this knife, the Damascus pattern is more for looks than performance. Perhaps it also helps keep food from sticking.

However I don't care what it is for - it looks fantastic. It also gives an exotic, handmade look to your kitchen cutlery. Normally Damascus knives are much, much more expensive.

As for cutting, the VG-10 super steel combined with the Japanese obsession with ultra-thin, ultra-sharp edges make this knife wickedly sharp. The VG-10 core is designed to keep an edge for a long time, however all straight edged knives will need sharpening. If you never bother to sharpen your knives, get a serrated knife instead.

The handle is a wood product. It is based on wood, but resin-injected and sealed so it repels water. Shun advertises it as dishwasher safe, but that would be like putting your fine china in the dishwasher - you could do it, but why take the chance? If you do dishwash it, you might want to take it out before the drying cycle, and keep the blade away from anything that could nick it.

This knife is very light and sharp. The 6" length is very useful to me. I use it sometimes as a slicer, sometimes as a parer, and sometimes as a sandwich knife. It has become my main go-to knife for small jobs. Unlike other, duller knife brands, this straight-edge knife has no problem cutting bread or tomatoes.

All in all, this is my ideal balance of performance and looks. There are cheaper knives on the market that perform just as well (some 1/3rd the price) but none that look as good, at any price. It is worth it to me, especially since knives generally last for decades, sometimes lifetimes.

19 of 20 people found the following review helpful.
Shun Knives are Beautiful, Elegant, and the Sharpest around
By Vyshtia
The Utility Knife is definitely one you want in your collection, but I would rank it as the top 5, not the top 3.Shun knives are beautiful creations period. Since I'm Asian, I love the tradition look and feel of this Japanese knife. I love the beauty of the blade and the dark, polished, Pakkawood handle. The unique "D"-shaped, Wood handles are preferable. The shape fits my hand perfectly, and the wood does not get slippery when wet - providing a very secure hold. The steel is of utmost quality and sharpness. Do not put this blade into any old electric knife sharpener! Electric knife sharpeners are made to put one angle on any blade. These blades come with a 16 degree angle and you don't want to be changing that angle. There are electric knife sharpeners that can sharpen these knives, but you'll have to do some research and find out which ones can be a fit with these knives. I prefer to hone with a sharpening steel and manually sharpen with a stone if necessary (and I don't see it being necessary to touch it to a stone any time soon). The blade is sharp straight off the factory and as Alton Brown says - it's the sharpest straight out of the factory edge as he's ever seen.These knives are more expensive than most, but I think it's definitely worth it. To have the sharpest, most beautiful knife around - it's no contest. If you are on a budget, build your collection slowly. It's been said that there are only 3 knives that are the absolute basics for any kitchen: A 8" Chef's Knife, a Paring Knife, and a Long Serrated blade for cutting bread and larger items. I would add a thin utility knife and a boning knife to that list next. Then I would add those "in-between" sizes as I get more money flow in. =)If you plan on spending any time in the kitchen, good kitchen knives are a definite must. Preparation is the bulk of cooking and when you have good knives, it cuts down on the danger of cutting yourself, it adds pleasure to the work, and it cuts down on prep time. Knives are also a very personal choice and it's best to at least go to a store and try it out for yourself first. Shun Knives are designed by the Japanese, so remember - it's designed for small hands. This makes it fit most women's hands perfectly, but I've heard of guys with larger hands not like it so much and going back to the German knives. So definitely try it out. It's a personal thing, it needs to fit you.Why spend so much money on a knife? Well, if you spend a lot of time in the kitchen, and you almost always have to bust out a knife to prep a meal from scratch - why not use the best? Why spend that time with items that you love and brings you pleasure to use? Many times, it's the small things that brings us the most pleasure in life, and I consider my Shun knives as one of those things. Having something so beautiful and yet so sharp and perfect - it makes my time cooking just that much more enjoyable.Another good thing to know is that although the Shun Knives are usually offered for right-handers, you can get these knives for left-handers. You just need to find the guys who stock and sell those ones as they are less known, and less common.

13 of 13 people found the following review helpful.
Excellent blade - handle is very good but could be better
By Lindy Cheng
I own two Shun knives, three Globals, a Victorinox paring knife, Chicago Cutlery and a really nameless high carbon steel knife that cost 3 bucks. I usually sharpen my high end and low end knives with a sharpening stone and use the Chef's choice 110 for middle of the road knives. The Chicago cutlery knives just take too long to sharpen by hand. The edges are the dullest of the whole lot of knives mentioned. The victorinox line is less expensive than the Chicago Cutlery. The Shun is trivially easy to sharpen requiring the fewest number of strokes to achieve the sharpest, most razor-like edge. Here's the shocking news, the high carbon steel can hold an amazingly sharp edge that rivals the Shun. Unfortunately, it holds its edge for less than one cooking session and it'll rust if you breathe on it. Really you should oil it before you put it away.What about Shun vs. the Globals? The globals have an awesome handle, wonderful grip, excellent fit to my hand (i'm a medium height woman with a really small skeletal structure but my hands are a little larger than you'd expect because I have long fingers). The weight of the Global knives is superbly balanced. With my height, hand size and skeletal structure most long chef's knives are out of the questions but even the 10" Global feels balanced and usable. I enjoy slicing, dicing and chopping with the Globals except... the edge on the globals is harder to maintain than the Shuns. You have to sharpen the globals more frequently and it requires more strokes than the Shun. So for my smaller knives, I reach over and over again for the Shuns.What about the Forschner Victorinox with the fibrox handle? Great little paring knife! Light but stiff blade, grippy handle, maintain with an accusharp knife sharpener-inexpensive, throw it in the dishwasher, sharpen it with a few strokes. The edge isn't as good and doesn't last as long as the Shun but it's so easy to sharpen that it is usually sharper than my unsharpened Globals (and I steel the knives every time I use them and sharpen regularly). Use & abuse and it performs year after year. Surprisingly hard to find these knives in stores.What about the Shun handle? As I mentioned, it's not as well fitted as the Global's but is actually perfectly functional. I have the Classic - a wood & resin fusion material. Since I've had my knife for seven years now and my roommate KEEPS -- PUTTING -- THE -- KNIFE -- IN -- THE -- DISHWASHER -- EVEN --THOUGH -- I --KEEP -- REMINDING -- HIM -- NOT -- TO -- DO -- THAT, the handle no longer has the deep black shiny finish. Consider the Shun steel handle line if you have roommates. Shockingly, the blade is not ruined by this treatment, it is so easy to restore the edge.And why do I hang onto the Chicago Cutlery knives? Sigh, they are my roommate's favorites. Go figure. But this guy puts knives in dishwashers.

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Sale Shun DM0702 Classic 7-Inch Santoku Knife

Buy Shun DM0702 Classic 7-Inch Santoku Knife

Shun DM0702 Classic 7-Inch Santoku Knife Product Description:

• 6-1/2-inch multipurpose Japanese knife; ideal for chopping, mincing, dicing and slicing
• Precision-forged high-carbon stainless-steel blade; holds a razor-sharp edge
• Clad with16 layers of stainless steel to produce a rust-free Damascus look
• Durable D-shaped Pakkawood handle; comfortable offset steel bolster
• lifetime warranty; manufactured in Seki City, Japan

Product Description

This stunningly beautiful line of cutlery features the look and benefits of Damascus steel, yet without its rusting problems. The Damascus-look blade profile reduces sticking and results in less damage to the food being cut and faster prep times.

Customer Reviews

Most helpful customer reviews

78 of 80 people found the following review helpful.
Shun Knives are Beautiful, Elegant, and the Sharpest around
By Vyshtia
I have a whole set of these blades, so I'm breaking down my review to two parts: Review of the Shun Classic Blades, and the portion as it pertains to this knife in particular.I actually have this knife in the scalloped version. Although it looks kind of cool, I don't know if it really offers any additional advantage. I would have bought this straight version instead, except, I bought my knives as a set and the scalloped version came in my set.The 6-1/2 inch knife is a utilitarian knife with many uses. It's definitely one of the steady work horse knives that you'll be reaching for all the time. It's a little on the small side, but perfectly in the middle between the real work horse (an 8" blade) and the smaller utility or paring knife.Shun knives are beautiful creations period. Since I'm Asian, I love the tradition look and feel of this Japanese knife. I love the beauty of the blade and the dark, polished, Pakkawood handle. The unique "D"-shaped, Wood handles are preferable. The shape fits my hand perfectly, and the wood does not get slippery when wet - providing a very secure hold. The steel is of utmost quality and sharpness. Do not put this blade into any old electric knife sharpener! Electric knife sharpeners are made to put one angle on any blade. These blades come with a 16 degree angle and you don't want to be changing that angle. There are electric knife sharpeners that can sharpen these knives, but you'll have to do some research and find out which ones can be a fit with these knives. I prefer to hone with a sharpening steel and manually sharpen with a stone if necessary (and I don't see it being necessary to touch it to a stone any time soon). The blade is sharp straight off the factory and as Alton Brown says - it's the sharpest straight out of the factory edge as he's ever seen.These knives are more expensive than most, but I think it's definitely worth it. To have the sharpest, most beautiful knife around - it's no contest. If you are on a budget, build your collection slowly. It's been said that there are only 3 knives that are the absolute basics for any kitchen: A 8" Chef's Knife, a Paring Knife, and a Long Serrated blade for cutting bread and larger items. I would add a thin utility knife and a boning knife to that list next. Then I would add those "in-between" sizes as I get more money flow in. =)If you plan on spending any time in the kitchen, good kitchen knives are a definite must. Preparation is the bulk of cooking and when you have good knives, it cuts down on the danger of cutting yourself, it adds pleasure to the work, and it cuts down on prep time. Knives are also a very personal choice and it's best to at least go to a store and try it out for yourself first. Shun Knives are designed by the Japanese, so remember - it's designed for small hands. This makes it fit most women's hands perfectly, but I've heard of guys with larger hands not like it so much and going back to the German knives. So definitely try it out. It's a personal thing, it needs to fit you.Why spend so much money on a knife? Well, if you spend a lot of time in the kitchen, and you almost always have to bust out a knife to prep a meal from scratch - why not use the best? Why spend that time with items that you love and brings you pleasure to use? Many times, it's the small things that brings us the most pleasure in life, and I consider my Shun knives as one of those things. Having something so beautiful and yet so sharp and perfect - it makes my time cooking just that much more enjoyable.Another good thing to know is that although the Shun Knives are usually offered for right-handers, you can get these knives for left-handers. You just need to find the guys who stock and sell those ones as they are less known, and less common.

53 of 54 people found the following review helpful.
The very best knife in my collection.
By B. Marold
I bought this knife because my hero, Alton Brown recommended them, and as an author who has made a special study of kitchen equipment, I put a bit more weight on it than if the recommendation came from anyone else. I am not disappointed. This knife is sharp beyond imagination. I have an extensive collection of high end German knives, including Santokus and chef's knives, and straight from the package, none of them even come close to this beauty for sharpness. I swear it can cut through relatively robust materials such as raw onions, potatoes, and mangos as if there was nothing there. Shaving the flesh from the mango seed always seems to be something of a struggle with mere mortal knives. Doing this task with this beauty is a dream.I will not plug the Santoku design, as one's choice between Santoku and French chef's knife for most kitchen tasks may really be a matter of taste and familiarity. Frankly, if it were not for the insanely sharp blade on this knife, I would prefer a chef's knife for many tasks, especially for those veggies where the rocking motion of the French design comes into play.I will also not wax lyrical about the scalloping, as I really see little advantage to it. I have an unscalloped German Santoku which comes very close in sharpness, and it is the quality of the edge, not the scalloping which makes the difference.If you want effortless prep work, get this knife!

20 of 20 people found the following review helpful.
Buy this knife
By Otto Hemi
Alright. First read all the other reviews and see what they think. Chances are, they're right.I've been looking for a knife like this all my life.I like the thinness of American knives like Chicago Cutlery (the original Walnut, not the cheap ones they sell now), but am envious of the heft of the German knives (I had a full set of Henckels Professionals).The problem? The thin knives are too light, the heavy ones are too thick.Now, we have the best of both worlds with Shun.Wait, I know what you're saying. They're too expensive. No. Listen: if you pick and choose, you can get a lifetime of cutlery pleasure out of just a few samples.First, buy the 7-inch Santoku. You can get the Granton edge (the scalloped thingies) if you want, but it will just mess up the beauty of the Damascus steel finish. This is your workhorse; a little hotrod that will lightly and competently saw through most of your daily chores.Then, you need a little parer--the 3-1/2 inch or 4 inch will do nicely.Big, small.But, we need bigger still, so get a ten-inch chef's. You'll like this knife. Owing to it's fairly small profile (height), it does double duty as a slicer. Chop up heads of cabbage and slice a turkey or ham, your choice.Get one of the six-inch slicers (utility or tomato) and you're done.That's all the expensive cutlery you will ever need.Anything else: serrated, bread slicers, or other novelty knives, just by cheap stuff.Now, you need accessories. Get the Shun sharpening steel for sure. It's got a cool magnetic angle on the hilt that supposedly gives you the correct angle for sharpening. You can do it the wussy way--blade down--or pick it up like I do and steel toward yourself in a grand, flourishing manner.We're not done yet.You've got a lifetime investment here (You think I'm kidding? Any time you want, send your knife to warranty service and they'll either fix it or send you a brand new one, and they'll always sharpen it. Don't tell them I said so, but that's a pretty sweet way to keep your knives sharpened. I don't think I'd trust any local shop to touch these blades).But, let's talk wood.Don't even think about slamming these things down on just any crappy surface. Use a poly board for yucky meat, but you must have a good end grain board for chopping. One word: Boos. Their best (and trust me, I've researched this) is a 12X18 reversible hard maple. Don't be put off by the flatness of this. What I did was buy some little stick-on nylon bumpers and put them on the bottom to prevent sliding and water damage underneath. After, say, ten years, flip it over for a brand new board. If you've got a bigger kitchen, I'm envious, and I recommend the Totally Bamboo 22X16.5 board. It's got feet on it and, hey, it's like a renewable resource to boot.You know what you'll get for your trouble? The most beautiful ringing sound you've ever heard each and every time you put edge to board. I'm not kidding...it's melodic. And, it protects your knives.Whichever one you pick, get some Boos Mystery Oil. I don't know what's in it (hey, it's a mystery) but it will keep your rock maple or bamboo boards seasoned and like new for years. Of course, you can use regular mineral oil or some other cooking-safe wood protectant, but that's like, I don't know, just too weird. Not to mention not product-specific.Finally, one small caveat.While these Pakkawood handles are truly an exquisite thing (and, despite what they say, NEVER put them in the dishwasher), they have one drawback: they're slippery. There's virtually no ergonomics evident from the hilt to the butt, and, while sleek and sexy-looking--and very comfortable in your hand--they don't provide much traction. On more than one occasion, I've found one of the larger knives sliding right out of my hand. It was frightening to think what devastation these sharp blades could have done to my bare foot as it hit the deck. Maybe I'm just clumsy (or drunk), but as any cook knows, food prep requires a lot of water, and your hands get dried and slick. Be careful. And, I don't know, maybe wear shoes.But, if you can keep them in your hands (and really, I know you can), you will never for one minute in the rest of your life regret this purchase.

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Buy Shun Classic 8-Inch Carving Knife

Shun Classic 8-Inch Carving Knife Product Description:

• 8-inch Japanese carving knife; ideal for crumble-free holiday meat carving
• Precision-forged high-carbon stainless-steel blade; holds a razor-sharp edge
• Clad with16 layers of stainless steel to produce a rust-free Damascus look
• Durable D-shaped Pakkawood handle; comfortable offset steel bolster
• lifetime warranty; manufactured in Seki City, Japan

Product Description

From the Manufacturer

Shun Classic Cutlery

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Customer Reviews

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3 of 3 people found the following review helpful.
Shun is the best
By CapronAJ
My husband is the cook in our house and each year I get him one new knife a tradition that started last year. He loves Shun, they cut nicely, never dull, and have a wonderful warranty. Well worth the money if you want to keep your knives for a very long time.

1 of 1 people found the following review helpful.
okay
By ad
good knife, sharper then german but doesn't hold the edge as long. its easy to hone but just as easy to damage. i bought the boning/fillet knife after using the carving knife. i like them for specialty knives but still stick to german knives for a chef and santuko

3 of 4 people found the following review helpful.
Just the best!
By Pat K.
You can't go wrong with any Shun knives. These are the sharpest knife I've ever seen. While I haven't had it very long, I can tell I'll have it for a lifetime!

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Buy Shun Classic 7 1/2 Inch Wide Santoku

Shun Classic 7 1/2 Inch Wide Santoku Product Description:

• 7 1/2 inch multipurpose Japanese knife; ideal for chopping, mincing, dicing, and slicing
• Precision-forged high-carbon stainless-steel blade; holds a razor-sharp edge
• Clad with16 layers of stainless steel to produce a rust-free Damascus look
• Durable D-shaped Pakkawood handle; comfortable offset steel bolster
• lifetime warranty; manufactured in Seki City, Japan

Product Description

From the Manufacturer

Shun Classic Cutlery

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Customer Reviews

Most helpful customer reviews

19 of 19 people found the following review helpful.
A wonderful, versatile knife
By P. L. Straw
I currently own several Shun knives and use them constantly at work (see my review for the 8 inch chef knife). However, I find myself coming back to using this knife more than the others. A santoku knife is an excellent knife, one to rival the chef knife, but the wider version seems to really work best for me and now eclipses the versatility of my 8 inch chef. At razor sharp, this knife gives me great control when chopping and dicing vegetables. I am able to get the precision cuts I need - whether working at the nicely pointed tip - or working the rounded cutting edge. But what really helps me is the heft and width; being a wider blade keeps food from sticking - it peels away from the blade onto the cutting board and allows you to continue working without having to stop and remove food from the blade (so ok...maybe you are only chopping 1 or 2 carrots, not 45 carrots, but you still don't want to be spending precious time stopping and starting). And the heft allows you to tackle larger pieces of work - those big root vegetables and squashes - things with their own weight and resistance. I have found that the 8 inch chef knife really didn't give me the weight I needed to slice through these items without a bit of an effort; yes, my 10 inch chef knife works great here but constantly changing out knives to work a simple chopping project is a pain, not only for me at work (although I have space to do this in) but also at home (where I have no counter space to do this in. Remember, that 10 inch chef knife has 10 inch blade and a 5 inch handle which means that on a long slicing stroke, you run the risk of skewering the coffee maker sitting on your countertop). All in all, I find the wide blade santoku is the ultimate chopping and dicing tool. It's heft also helps in mincing projects; from garlic to parsley, the weight of the knife helps it move through the food rather than squashing it - you want that minced parsley to look fresh and feather-like, not like mulched grass. But I will concede that for slicing items other than vegetables, the chefs knives are really worth their investment too. And when considering this wide santoku against the regular santoku, the regular santoku is pretty similar to your 8 inch chef knife - I'd opt for the 8 inch chef here. Hopefully this helps those of you who are not sure if or of which knife you should buy. All of the other reviewers talk about the beauty and cost factors and the incredible sharpness of these knives - all excellent reviews - but sometimes you need to stop and think about purpose and use before you lay down your hard-earned cash. I buy mine for work which means I have more than most would ever consider purchasing so I consider no purchase a mistake. However, for a first or additional knife to your set, you are safe; you won't go wrong with this one.

16 of 19 people found the following review helpful.
Shun Knives are Beautiful, Elegant, and the Sharpest around
By Vyshtia
Shun knives are beautiful creations period. Since I'm Asian, I love the tradition look and feel of this Japanese knife. I love the beauty of the blade and the dark, polished, Pakkawood handle. The unique "D"-shaped, Wood handles are preferable. The shape fits my hand perfectly, and the wood does not get slippery when wet - providing a very secure hold. The steel is of utmost quality and sharpness. Do not put this blade into any old electric knife sharpener! Electric knife sharpeners are made to put one angle on any blade. These blades come with a 16 degree angle and you don't want to be changing that angle. There are electric knife sharpeners that can sharpen these knives, but you'll have to do some research and find out which ones can be a fit with these knives. I prefer to hone with a sharpening steel and manually sharpen with a stone if necessary (and I don't see it being necessary to touch it to a stone any time soon). The blade is sharp straight off the factory and as Alton Brown says - it's the sharpest straight out of the factory edge as he's ever seen.These knives are more expensive than most, but I think it's definitely worth it. To have the sharpest, most beautiful knife around - it's no contest. If you are on a budget, build your collection slowly. It's been said that there are only 3 knives that are the absolute basics for any kitchen: A 8" Chef's Knife (or some kind of similar, large-ish chef's knife), a Paring Knife, and a Long Serrated blade for cutting bread and larger items. I would add a thin utility knife and a boning knife to that list next. Then I would add those "in-between" sizes as I get more money flow in. =)If you plan on spending any time in the kitchen, good kitchen knives are a definite must. Preparation is the bulk of cooking and when you have good knives, it cuts down on the danger of cutting yourself, it adds pleasure to the work, and it cuts down on prep time. Knives are also a very personal choice and it's best to at least go to a store and try it out for yourself first. Shun Knives are designed by the Japanese, so remember - it's designed for small hands. This makes it fit most women's hands perfectly, but I've heard of guys with larger hands not like it so much and going back to the German knives. So definitely try it out. It's a personal thing, it needs to fit you.Why spend so much money on a knife? Well, if you spend a lot of time in the kitchen, and you almost always have to bust out a knife to prep a meal from scratch - why not use the best? Why spend that time with items that you love and brings you pleasure to use? Many times, it's the small things that brings us the most pleasure in life, and I consider my Shun knives as one of those things. Having something so beautiful and yet so sharp and perfect - it makes my time cooking just that much more enjoyable.Another good thing to know is that although the Shun Knives are usually offered for right-handers, you can get these knives for left-handers. You just need to find the guys who stock and sell those ones as they are less known, and less common.

11 of 13 people found the following review helpful.
Gorgeous knife, well balanced
By S. C. Watson
This is an incredibly beautiful knife, with an excellent weight. Well-balanced. The damascus steel is just so nice. My husband had been drooling over this knife and we received it as a wedding present from a very generous relative. This is our third expensive kitchen knife and I would say that in terms of general use--meat to vegetables--this is my second favorite, with my large, 8" Henckel being my best knife. The Shun is much nicer than the Wusthof Prix II, which sports the comparable Santoku shape. My complaint has much to do with the design and that is that the blade is set at an angle, making this a much better knife for filleting motions, of which I do few. It's marketed toward general chopping and slicing, but I find that slant makes my cuts less precise. It's still my husband's favorite, but since I'm the one who does the majority of the cooking, I'd still rate it four out of five in comparison to similarly excellent brands. But it's a real marvel to behold and I love the high quality of the wooden base and that lovely steel.

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Best Reviews of Retro Panini Grill

Buy Retro Panini Grill

Retro Panini Grill Product Description:

• Non-stick cooking plates for easy cleaning and two-sided grilling
• Adjustable thermostat for grilling and toasting
• Temperature range window lets you easily view the precise temperature for customized grilling and toasting
• Adjustable height -- Adjustable hinge accommodates automatically to any size
• Oil and grease drain with tray for easy cleanup; plates slant forward so grease and oil run into channels for healthier cooking

Product Description

CGH800 Features: -Panini grill.-Adjustable hinge top.-Adjustable thermostat.-Makes pressed Italian style sandwiches quickly, also cooks meat fish and vegetables.-Oil and grease drain cup.-Die cast aluminum plates with embedded heating elements.-Contact cooking with non-stick plates. Color/Finish: -Mirror finish with large cool-touch handle. Warranty: -Manufacturer provides 1 year warranty.

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4 of 4 people found the following review helpful.
Very nice panini press
By David Casker
It works perfectly well. I have two minor complaints. One is that there is no real on/off switch. If you have it plugged in, and the heat dial at minimum, it still heats. That's important to be aware of. It's not your ordinary toaster, which doesn't do anything unless you push down the slider. Second problem is MUCH less important. The clip that's supposed to hold the top and bottom together in storage is totally worthless. Just don't depend on it.That being said, it works very nicely as a panini press. The lid is flexible, and has a heat proof spot where you can tilt it to accomodate the thickness of your panini. The heat dial is generally accurate, so if you follow your instincts or the little cookbook, things turn out well. It's easy to clean up. I don't have enough room on the counter to let it out, but like most DeLonghi stuff, the style is very nice.

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Buying Viking Professional Series Santoku Knife 7"

Buy Viking Professional Series Santoku Knife 7"

Viking Professional Series Santoku Knife 7" Product Description:

• Professional Series 7" Santoku Knife
• Hollow-ground dimples create air pockets and reduce drag when cutting delicate fish/meat
• Handcrafted in Germany of high-carbon stainless steel
• Ice-hardened stainless steel to increase durability and retain sharpness
• Full length tang for balance and durability

Product Description

This Professional Series 7" Santoku Knife with Hollow Ground from Viking is a superior tool. Viking specialty knives are designed for a specific task and this Santoku knife is certainly no exception. This knife is made to the same standards as other Viking cutlery but with a design made specially to chop, dice and mince with ease, as it is known for it's sharp edges that enhance its cutting performance. The hollow ground design not only adds style, but helps to release thin slices and sticky food after slicing. If you have small hands, or find a cleaver a little overwhelming, a Santoku knife is a good alternative, providing comfortable control and excellent cutting performance. Handcrafted in Solingen, Germany, every Viking Professional knife is forged and ground from a single piece of high-carbon, stainless steel alloy. The results: the finest cutting edge perfectly balanced and easily sharpened with a triple-riveted, long-lasting handle. Lifetime manufacturer's warranty. Product Features Viking 7" hollow ground blade Hollow-ground dimples create air pockets and reduce drag when cutting delicate fish/meat Handcrafted in Germany of high-carbon stainless steel Ice-hardened stainless steel to increase durability and retain sharpness Full length tang for balance and durability Manufacturer's Limited Lifetime Warranty against manufacturing defects Hand wash recommended

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0 of 0 people found the following review helpful.
Solid as a Rock
By ZoomDoc
I had this knife for about 7 to 8 years. This is a workhorse. The steel is impeccable and its easy to sharpen if you use the sharpening stones; oil based or the DMT diamond based ones. It keeps its edge for about 3 weeks and then I just do some touching up with the stones and a honing steel or a ceramic honing bar. Viking products in general are built to last a lifetime and there is not another knife that I prefer. I have some very good global japanese knives but take some time to sharpen properly. I also have Tojiro japanese knives which I also love. But for longevity and the ability to have even a novice sharpen these, it can't be beat. If you need a santoku 7 inch knife get this. For the price you will not be disappointed.

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Price Compare Kuhn Rikon 3916 Duromatic Top Pressure Cooker, 5-Quart

Buy Kuhn Rikon 3916 Duromatic Top Pressure Cooker, 5-Quart

Kuhn Rikon 3916 Duromatic Top Pressure Cooker, 5-Quart Product Description:

• Pressure cooker saves time, money, and 70 % of conventional cooking energy
• 18/10 stainless steel with solid aluminum core in base heats quickly
• New generation system is quiet and safe; cooks in 1/3 the time of conventional methods
• Spring-loaded precision valve; integrated lid locking; 5 safety releases
• Made in Switzerland; 10-year warranty

Product Description

Kuhn Rikon Duromatic Top Pressure Cooker, 5-Quart

"The Mercedes Benz of pressure cookers." - The New York Times

Kuhn Rikon's Duromatic Pressure Cookers are fast, energy efficient, and safe. Our modern, innovative designs let you feed your family healthy meals in a hurry.

Safer: Kuhn Rikon Pressure Cookers have an automatic lid-locking system and 5 built-in pressure-release systems.

Healthier: You can cook with less fat or oil using our Durotherm Pressure Cookers and your dishes retain more nutrients than with traditional cooking methods.

Faster: Dishes cook in 2/3 less time than with regular cooking methods.

Tastier: Pressure cooking retains and intensifies flavors, melding them more quickly, while the pressure produced tenderizes tougher cuts of meat and softens beans, improving textures and flavors.

With the Kuhn Rikon Pressure Cookers you'll use 70% less energy than traditional cooking methods, saving precious resources and reducing your carbon footprint.

Pressure Cooker

Customer Reviews

Most helpful customer reviews

70 of 71 people found the following review helpful.
Mercedes of Pressure Cookers
By Island Cook
There's a good reason why the New York times reviewed this product and tagged it "The Mercedes of Pressure Cookers". This efficient piece of cookware is precision engineered and made in a modern Swiss factory where the best cookers have been made since the safe Durotherm was first developed here. On a visit to the factory we saw a clean, efficient facility which employs re-settled Tibetan refugees and uses robotics to shape these precision pots. The Duromatic factory adheres to high standards of European green manufacturing methods while producing a product as precision made as a Swiss watch.The proof is in the cooking. We love our Duromatics, and have several in our home. For one thing it is quiet compared to older versions of pressure cookers, and safer due to several safety-release valves. When we cook things like split pea soup and roasted chicken we get perfect results with much less energy, heat, and cooking time than any other method of cookery. Once you cook artichokes this way you will never go back to your old method.This particular size is ideal for most households and produces a family size meal in minutes. At the end it is all dishwasher safe.

42 of 43 people found the following review helpful.
Changed our culinary life!!
By 4real 4ever
WOW! have been using our Kuhn Rikon for about 5 years & can't imagine life without being able to make bean dishes anytime I want after work. Goodbye soaking, goodbye planning ahead. Hello spontaneous & speedy black-eyed peas, split pea soup & hummous from scratch.Had been scared of pressure cookers. Lived in France in high school & remember ours exploding every couple of months - spewing soup everywhere. Heard they'd "modernized" the cookers & then researched the heck out of all the ones on the market. Took the leap w/ this one because of the redundant safety features. Was terrified to try it the first time, but have never ever ever had it explode - even when I've forgotten to turn it down after it got up to pressure (thanks to the automatic safety pressure-release).And when you first taste how deeply spices penetrate curry dishes, soups and beans -- you'll be hooked. Not one ounce of regret for spending the extra $$ for this ultra-safe "BMW-quality" cooker.

26 of 26 people found the following review helpful.
Our Favorite Cookware
By Bella
We have three Kuhn Rikon pressure cookers that we use almost every time we cook - this is the main cookware we use. It's fast, easy, and it save energy because it takes less time to cook. And the food's great - I like eating at home better than any restaurant.

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