“I was back and forth about getting this or the 8" Western Chef knife. I ended up getting the Teton, and it is fantastic. I made a good choice as I use it more for dicing and chopping, and what made me choose this one was I was concerned that the Western Chef Knife would be too heavy. I called the customer support line and was connected with a very knowledgeable person. I was reassured that I was making the correct decision, and if I was not 100% satisfied, there was a return policy, so there was no risk involved.
I am blown away by the job this knife does. It is such a beautiful knife, and I enjoy taking it out of its sheath every time and using it. I can't say enough good things about the craftsmanship and attention to detail I see in this knife. It is made in the USA and of such excellent quality.
This is my 3rd New West Knifeworks knife, and every one I receive is amazing. I will probably end up with the 8" Western Chef Knife one day when I need a knife for heavy chopping or hacking.
I am delighted with this purchase, and if you are only looking for one knife in the kitchen, this is the one to have.”
“This is a gorgeous, go to knife for me. I've been using a New West Santoku for years. It's a really manageable size that is good for all of my general cutting board needs.
Especially, if there's a lot of veg, herbs, or aromatics. The extra blade width is good for scooping stuff off the cutting board, and the cool squiggly line helps keep stuff from sticking to the blade too much. The steel is awesome. Sharp, of course, Great edge-holding. BUT- the thing that separates it from others for me is that it's easy to sharpen. This isn't like one of those high-end Japanese blades where you have to have a black belt in how to use a whetstone to sharpen it. It takes an edge quick and painless when the time comes for it (which isn't often.)”
