Testers found this small knife best suited for more minor kitchen tasks such as slicing an apple. Its thin, bendy blade reminded us of a boning knife and, indeed, its flexibility and stature made it dexterous enough to easily and comfortably break down a chicken. However, this flexibility required testers to apply more force to keep the blade steady, which meant it took longer to chop onions, mince parsley, and cube butternut squash. This knife is well suited for someone who doesn’t have a lot of confidence using a traditional chef’s knife. But for those doing a significant amount of chopping, slicing, or mincing, we still recommend our favorite 8-inch chef’s knife.
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