One of my favorite brands has entered the kitchen knife segment. An event that is far too big to miss. For those of you who don't know, I work as a chef in a kitchen and am generally interested in cooking. In addition, my wife is a chef, and the bonus son is studying for the same profession. So there is a lot of food talk in our family. Thus, the connection to utensils in general and kitchen knives in particular is not too far off. In any case, the latter applies to me.
QSP has opened with a fairly wide range right from the start. This can be seen, among other things, on the chef's knives, which can be obtained with several different blade shapes. You can choose between a "harpoon", Santoku, more traditional Gyuto, and this one which is a "Kritsuke". Then all the variants can be had in a luxury version with a patterned welded blade if desired. A particularly luxurious one as it is a laminated version with different edge steel. However, all knives are under a series they have chosen to call "Mulan", which suggests that there may be more in the future!
In addition to that, they have a "butcher's knife" in the range. It, in turn, is available in an ultra-luxurious edition.
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| QSP Mulan Series Kritsuke |
As you may notice from both the name and appearance, the various models are taken from the Japanese knife flora. Kritsuke in that case is usually a boning knife. But here they have used the blade shape for a larger chef's knife. Concretely, this means a clipped tip where the upper side has a distinct angle straight down towards the edge.
The size in this case is eight inches, which is 203 mm. But to be clear, that's the blade we're talking about because that's what you go by in the kitchen knife world. This means in plain language that an 8" chef's knife in this case measures 343 mm in total. The thickness of the blade is 2.5 mm and the weight is around 179 g according to the information. The balance is excellent.
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| "The first cut is the deepest" som de säger |
The blade steel is Sandvik 14C28N with a stated hardness of 59-61HRC. I hope it's in the higher end of that range as I don't appreciate if kitchen knives are too softly hardened. If they are you have to spend a lot of time sharpening. It remains to be seen. The handle is made out of wood, ebony in this case.
I chose the non-patterned welded blade for its simpler and cleaner look. Sometimes it's something I prefer. It will be interesting to see how QSP's first foray into the kitchen stacks up against some competitors.* The knife will be tested in both home and professional kitchens.
/ J - chefing away
* I have knives to compare with from as widely different brands as IKEA via Victorinox a couple of different series, Brisa and Sabatier Lion and Sabatier Four Star Elephant to Global, Hiro, Masamoto, and Hattori.
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