Z-Cut cuts

[mark greenman]

I love the Z-Cut. Perfect general purpose utility knife in the kitchen, and a phenomenal value.

[Evil D]

We use these as steak knives more often than anything else. I think my wife still prefers a chef's knife for most slicing and dicing.

[vivi]

skinned, deboned & cut a couple chicken thighs, then cut up some sausage, ham and onion for loaded mac.

[GarageBoy]

I regret not getting the pointy serrated version now. A tip feels very necessary for me in the kitchen.

[Rinzler]

I’m a fan of the zcut for certain kitchen tasks. Like any kitchen knife, it’s great for some things and not so great for others - the thinness of the blade makes it super slicey, but at the same time it deflects in apples/potatoes etc.

[Doc Dan]

I’m a fan of the zcut for certain kitchen tasks. Like any kitchen knife, it’s great for some things and not so great for others - the thinness of the blade makes it super slicey, but at the same time it deflects in apples/potatoes etc.

Deflects? How? I use them on apples and potatoes all of the time, plus onions, celery, cauliflower, and pretty much everything. Of course, it might be the differences in our methods. I use a slicing motion instead of forcing the blade straight through things. I'm not saying you don't do this, as well. I'm just saying that is how I do it.

[steelcity16]

I have all four styles and by the end of the day they are all in the dishwasher so they definitely get a ton of use. Mainly by my wife for cutting up things for the kids. I still use an 8" Chef's knife for 99% of my prep work in the kitchen. I grab a Z-cut for the other 1% of random tasks like cutting tomatoes or grapes. I could live with just an 8" Chef's and pointy serrated Z-cut if I had to pick 2 kitchen knives.