ESEE Ethan Becker cooking knives are in!

[mrn8]

The unboxing! Yep, there's a typo on the back, but they are impressively presented. The ESEE warranty as stated on the box is just about the most impressive piece, considering the cost.

The brand-new beauty shots. My first impressions on holding them was that the handles are perfect. This is the feel I've wanted in kitchen knives. The Santoku knives glide nicely and are the shape is right. The chef's-style knife is super light and it may be my favorite of the set, which is why I opted to use it to cut the venison tenderloin tonight. The utility knife is something I'll have to figure out. I don't typically use a knife of that size or shape, but I'm sure I'll find a good use for it.

On to venison. Mmmmm...grilled venison tenderloin done to just under medium. I also made some home-made sauerkraut tonight and used the large santoku for that. It probably cut my slicing time in half over the chef's knife I typically use and I was able to get much finer slices off the edge. I'm completely blown away at the quality of these and might have to throw a bunch of cheap knives out!

These are a homerun Ethan! Absolutely fantastic and probably my most pleasing knife purchase of the year. Well, maybe the BK15...I can't decide. At any rate, they'll be sticking around a long time.

 

[Stark Knives]

Very nice, thanks for the review!

 

[Insipid Moniker]

Thanks for the review! I wish they made a 10 or even 12 inch chefs knife. That, a six inch utility and a good paring knife are my kitchen essentials. Hopefully they'll expand the line.

 

[scotchleaf]

Made in Taiwan....

 

[NixKustoms]

I want.....I want.....

 

[The Warrior]

Very nice!

 

[Bladite]

Made in Taiwan....

some of the best knives are. go figure.

made in america? probably can't afford them. assuming there's a place that COULD make them. that's the big problem. WHO would make them? short answer: nobody.

 

[Bladite]

interesting...

i haven't received mine yet. didn't know they were OUT yet.

email me where you found them?

 

[The Warrior]

Yep, there's a typo on the back.

Someone brought that up on the ESEE forum. Jeff was laughing about it. "Santuko", instead of Santoku.

 

[K9-Handler]

interesting...

i haven't received mine yet. didn't know they were OUT yet.

email me where you found them?

Didn't we sign up someplace to be notified by email when they came in?

 

[NixKustoms]

Where can I get mine?

 

[Hunter Sharp]

Mine! Mine! Mine! Lol

 

[mrn8]

Thanks for the review! I wish they made a 10 or even 12 inch chefs knife. That, a six inch utility and a good paring knife are my kitchen essentials. Hopefully they'll expand the line.

What I've read is that a paring knife and cleave are in the next set. I'm not sure what else will be, but if you notice, the box calls this set Series 1.

 

[Chameleonbear]

Jeff said they were shipping out to dealers last week friday (not two days ago, but 9 days ago) so they should be at your dealer of choice within the next couple days if not already.

By the way Mr. Nate, congrats on the grab! They are some really well made/well balanced knives aren't they? I'm gonna be picking up my set here soon.

 

[daizee]

sweet!
aren't proper tools for the job wonderful?

 

[Skystorm]

They look good, I will pick them up when there is a more complete set.

 

[DJG097]

They look good, I will pick them up when there is a more complete set.

But when will you make the sheaths? Lol.

 

[Skystorm]

But when will you make the sheaths? Lol.

I dunno, they already come with a fancy velvet lined box what more could you want?

I will probably get a set for the BBQ and couple for xmas gifts, the resident chef has been remodeling the kitchen and already has her mind made up on a certain set. I had a bit of sticker shock on the set she picked out and started to say something but she just help up her stupid iphone and started scrolling through pics of MY knives that she took. Not alot to say after that. Had to admire her tactics.

 

[Tilley Knife]

That tenderloin looks delicious. What kind of marinade or rub did you use? I've got a set of these on the way for the resident chef as well.

 

[mrn8]

I go simple on venison tenderloin, because it's really tasty to begin with. I usually season it with sea salt, pepper, rosemary, oregano, and garlic while the charcoal is starting. Then I grill it until it's almost medium, so as not to make it too tough but still cook it through.

Another trick I've learned with venison, especially when you have a tougher / gamier cut, is to put it in a Dr Pepper marinade for a couple of hours, and then cook it. I'm sure it eats away a little at the meat, but it tenderizes it and takes some of the game flavor our of it. I happen to like the taste of venison, but if I serve it to people who haven't tried it, I'll either use a nice tenderloin or use the Dr Pepper trick.