Knife $48
© 2008 eleanor hoh
I love the feel and look of this knife. It’s not intimidating like those big cleavers, used for chopping meat and bones. It's also stainless steel, so it doesn't rust. The wood handle gives you a good grip and is just the right weight and balance. The best thing is the wide blade - perfect for thwacking garlic and transporting the veggies from the chopping board to the wok. When you thwack each clove of garlic, the skin comes right off and because the garlic is flattened, is easy to dice.
I sharpen my knife every time before I use it (I show you how on the "Ho Wok Mei" DVD), so it's nice and sharp, making it easy to slice, dice and chop. A dull knife is when you cut yourself.
Price includes shipping & handling.
