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SKU:50835037
Our Cook’s Knife is one of those knives that’s just plain fun to use. It’s perfectly sized for easy control while you chop the daylights out of almost any kind of food, from garlic and veggies to a chunk of meat or your favorite dessert. You’ll love having this versatile knife in your kitchen.
Cook's Knife A long, slightly curved bladed knife, that's perfectly sized for easy control when dicing and mincing
Blade Made with T420 high-carbon stainless steel for durability and a hollow ground for incredible sharpness to retain its edge
Handle Constructed with a handwash only silver handle made from permanently cast brushed aluminum with a satin finish
Easily cuts through meat like it's butter; chops, dices, and minces veggies and herbs
Made in the USA Proudly manufactured in the United States from raw materials all the way through construction
I went through a knife-buying phase and collected so many knives I don't know where to store them all. Many of them are far more expensive than this Rada cook's knife, but this continues to be my daily driver. If you read enough marketing hokum you'll hear that it's best to have a knife with an HRC of at least 56 and preferably higher and that the stainless steel in this knife is far too soft to keep an edge. Don't believe any of it. This knife will take a keen edge and will perform much better than most expensive knives because of one key factor: its blade is thinner. Traditionally, most Western knives have been relatively thick with a bevel of about 20 degrees on each side. This allowed them to power through tough cuts of meat and the occasional bone without chipping. If you are going to be using a single blade for every cutting task in your kitchen you might want to buy such a knife, but I find myself cutting mostly tomatoes and onions and celery and other small items. For that I like this knife because, regardless of how sharp it is, its thinner blade slices more easily through my food item. I also find that it's a breeze to keep sharp. I bought a ceramic honing rod, which is probably not suited for a more expensive knife, since it will actually remove some of the steel and potentially harm the blade. Every time I use my Rada I give it half a dozen strokes on each side on my honing rod, and it stays sharp. I have a Worksharp sharpener that I use on my other knives, but this one doesn't need it. So yeah, the steel is relatively soft and if I didn't sharpen it regularly it would probably dull. The point is, that soft steel sharpens so easily I can manage it with nothing more than a few licks on a honing rod. It cuts like a dream and its shorter sizes is all I need for the things I'm cutting with it. Plus, it's made in America and the price is right. It's not a knife to impress anyone, but for cutting up vegetables it's hard to beat.
