kagas katne for kitchen use

[arbytwo]

Does anyone have experience using a kagas katne in the kitchen? My wife is a wonderful cook and I was thinking this might make a nice stocking stuffer for her. I'm sure this is a well made item I just don't know how well it would slice and dice. Thanks for your insight.

 

[philllll]

I would suggest a Kumar Karda for the kitchen, it looks like it would be the best blade shape for slicing and dicing.

 

[ndoghouse]

Does anyone have experience using a kagas katne in the kitchen? My wife is a wonderful cook and I was thinking this might make a nice stocking stuffer for her. I'm sure this is a well made item I just don't know how well it would slice and dice. Thanks for your insight.

What it does work great on is carving up a chicken or cutting up pieces of meat, sausage, or anything that gives a little and or is soft. This is because the blade is fairly thick compared to a chef knife or Santoku. It is fairly good at cutting up veggies depending on your style for example if you slice across green onions like many do then it works pretty well. If I could spell chiffenade? I say thats what I do and KK cant do it well at all. The problem there is the drop of a Khuk makes it hard to get any reasonable contact with the cutting board and it will slow you down. For garlic cloves ,onions and other firm veggies is can be done but not very efficient in my opinion. What its not good at is slicing very firm veggies like potatoes or carrots with any control. They will break and split most of the time before you can finish slicing through them. There are a lot of things you can do with it in the kitchen and I still use mine but mostly for soft stuff. I even cut yucca root with mine but it is not the preferred tool. Mine gets a heck of a lot of use for many things and is a very cool utility knife but is limited in the kitchen. The Kumar Karda is better because it is straight and has more contact area to the cutting board and has a bigger handle but again it is too thick for the same reasons as the Kagas Katne. Having said all that yes I still use both the KK and KK in the kitchen. I even use my Kag when I go out to eat and they give you a butter knife to cut up a steak! Out comes the Kag! Kag is my EDC and still love it because its about the only other knife I can legally carry other than the Mini AK Bowie and its atop my wish list. Villager farm knife is my next choice for the kitchen!

 

[greenwoods]

We've used them some for about the same sized jobs you would a paring knife, the most used in camp and kitchen around here would be the Bilton. They are both able to de-bone birds for turducken.