This product is unpractical because most chefs rest their knuckles on the flat of the blade to guide the knife…. if you did that with this product imagine what would happen.

The previous comments ARE accurate in their accessment of these units as being “unpractical” for a “real” chef etc. But, let us all not think in the box so much. Let us percieve the innovative qualities of these units. If one were camping perhaps, such a “do-it-all” knife would be an ASSET! In situations where one does need or want a number of items (tools) then such a multi-function knife may have a niche. For the eye they are pleasing also, making for conversation and fun (entertainment). Yes friends and culinary cutlery commandos, Chef LeMonde DeMolay believes there is a place for these knives. These knives do not know where their home is, like steel children we must offer them homes and allow them to “be what they are”. Then value will be found in the uniqueness. Good food, good friends and beverages ( and the right tools to make things “right”). LD

This design is bleeding from many wounds. It’s unpractical, not nice, and absolute not ergonomical … and the shape is just a shed tunning.

Stop being “tools” these are fun items, “peeler injury” LOL! perhaps you should learn how to hold a knife properly! Get over yourselves, if you don’t like them don’t buy them. Nice ot see technology is trying to move forward. Much better than the lame signature crap like Emirle cheapo pans and never dull knives that are flooding the market. If you can’t stand the heat….go eat fast food.

I’m not sure how much I’d want to spend on a knife that is only useful for camping trips. (And, I don’t really use that much lime zest when I’m by the campfire…)

As for everyday use, I’m totally with the idea that this would shred one’s knuckles if one was using the knife the way we are taught to use it. Thus, this would encourage bad knife technique — keeping your fingers fully extended in order to hold the food down that is being chopped. Remember that good technique (fingers bent under, with knuckles of the holding hand resting against the knife blade as it goes up and down) is not just for show, but it’s largely to help one avoid slicing one’s fingers off!

Sorry — No dice. (or chop, or slice…)

I definatly see problems with these. i don’t know about others, but when I am peeling I use my thumb at the back to guide it. Which thus would severe an artery with this thing.
As for the garlic one, it completely defeats the purpose of a broud knife with garlic, which you use to cruch the garlic.
These knives are definitly more dangerous than usefull, and btw a big secret here, but your normal knife is already a pealer.

i think the idea was to think outside the box
by using the term ‘good knife technique’ you pretty much guarantee staying inside said box.

for instance, instead of holding the potato and pealing the top, why not press the point of the knife against the cutting board (creating tension and stability) and dragging the potato over the peeler?

I agree that a chef’s knife with a grater is an accident waiting to happen, but who uses knuckles to stabilize cutting with a paring knife?
I don’t often use a zester, but it’s handy from time to time, and I can always use another utility paring knife.
Design approved by me!

OK - so where can one buy them?

REMEMBER:
All good designs have more faults than positive points when they first introduced, positive feedback helps iron out faults.

The grater is a very good idea, you wouldn’t grate your knuckles because of the direction of the indentations, and you don’t have to go and get out those large awkward graters just to put a bit of grated cheese on your pasta! I hate those things!

when’s the last time any of you have been in a kitchen supply store. It’s full of impractical junk. Place these rigth by the register and they would fly like hot cakes. Just price them right so they don’t come back as the design is more a gimmic than useful.

Why all the negative comments?
I actually love the idea so a lot of creds to Carolin who brings back the basics and
inspires to make simple and functional design.
The downside is that when using the extra features you really expose
yourself to the risk of unintentionally cutting yourself on the knifeblade.
Why not use this same concept and incorporate it to other kitchen accesories?

Sometimes features are irreconcilable, period. The peeler blade (which I recognize as a
wood plane in disguise) must cut at at opposite direction to the main edge, lest the knife
be made useless for slicing large cuts of meat. On the other hand, locating the peeler’s edge where it won’t interfere with the knife edge creates a dangerous tool. You always want an edge tool’s edge facing away from you if you don’t want to get cut.

Alright. As a chef, I see some potential in these knives. I have a few problems.

The blade has a full tang (the metal handle without cover) but has no way to firmly attach the handle. No rivets. It appears just to snap into place. Secondly, the blades appear way to small, and theres no indication whether they are stainless steel, or carbon steel. The latter of which is superior for knives. As mentioned, chefs do typically use a grip where our fingers wrap around the bolster of the knives to give us a yaw free grip. However, not mentioned, is when slicing, the tip of the knife stays at the board, and we slide the knife forward. The curve on the chefs knife is too shallow for that technique.

The peeler.
It has no free movement, and is attached to a rigid knife. Very hard to follow curves.

Zester.
Nearly impossible to get any leverage out of it. Using leverage helps you zest more of the rind, with less effort.

Measuring indents.
These are great… I’ve always wanted to season 50 crystals of salt at a time…

This knife with the peeler already exists in Asia. My aunt has this her kitchen. I’ve seen her use it.