Over the past few years, Swiss kitchenware manufacture Kuhn Rikon has produced some stylin’ knives. Blades are coated with everything from polka dots to pineapples; or have cut outs ranging from baguettes (for the baguette knife) to watermelon seeds (for the watermelon slicer).
To encourage teens and other untamed potential chefs to roam free in the kitchen, how about a gift of a Kuhn Rikon Safari Colori Knife Set? There’s a 6-1/2-inch chef’s knife and a 3-inch nakiri knife that slices, dices and juliennes.
The nonstick coating not only bears the design; it ensures that food doesn’t stick to the blades. Each knife has a matching protective sheath. Sets range from $25.00 to $37.00; some are available with a paring knife as well. Designs include:
The chef’s knife, also known as a French knife or a cook’s knife, was originally designed to slice and disjoint large cuts of beef. Today it is the primary all-purpose knife in most Western kitchens.
Japanese nakiri knives are the opposite: thin bladed and not suitable for chopping through bones or other solid items like frozen foods. However, like a Chinese cleaver in mineature, they require very little effort to wield.
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