I found this at Wal-Mart for $8, marked down from $12. At first, I thought that this was another China-made set branded by Tramontina, much like the Tramontina cookware set that I bought for my wife. Nope; it's made in Brazil. where real Tramontinas come from. This little blister-packed set contains a Santoku knife, utility knife, and paring knife, all with red plastic handles.
Let's get on with the review...
TRAMONTINA SANTOKU KNIFE
The Handle: The handle on this knife is red plastic and feels much like Zytel. Using a magnet, I found out that this knife is a full tang. It's 5-1/4" long and 7/8" thick. That's absolutely perfect for me, as my hands are large ( I wear a size XL glove). The left side of the handle has a Tramontina stamp on it as well.
Using the Santoku was great. It's very comfortable. When I did my Pure Komachi 2 Santoku review, I commented on how nice and comfortable the handle was. Well, the extra length of this one makes it even better for me.
The Blade: I don't know what steel the Tramontinas are made of, but it's not carbon steel; it's some sort of stainless. Mine have held their edges for a decent amount of time, and all came razor sharp. I figure it to be somewhere around AUS-6. It has great corrosion resistance, decent edge-holding, and is very easy to resharpen. The blade is 7" long (all of it edge) and just a hair over 1/16" thick. The edge on this one is more of a straight line as opposed the the traditional Santoku, which has a straight line until a slight upward sweep at the tip. I guess what I'm saying is this one has less of a sweep. This might be my favorite Santoku knife.
Blade lasering is shown below.
TRAMONTINA UTILITY KNIFE
This is my go-to knife for general kitchen tasks.
The Handle: Like the other one; hard, red plastic. Length is 4-1/2" and it's 3/4" thick in the center. Use is quite comfortable, but it doesn't have the weight of the Santoku. It doesn't have the Santoku's full tang, either; the tang on the utility knife goes almost halfway into the handle. It also has the Tramontina mark on the handle.
Like I said, this one is my go-to kitchen knife. I use it for paring, boning, and skinning. It works well.
The Blade: Same mystery sell as the Santoku knife. It still performs very well in the kitchen. It's 4-7/8" long and 1/16" thick. This knife has a very pointy tip, which I use frequently when getting the meat off bones. Its not something you want to stick into your hand (done that one with this).
Let's get on with the review...
TRAMONTINA SANTOKU KNIFE
The Handle: The handle on this knife is red plastic and feels much like Zytel. Using a magnet, I found out that this knife is a full tang. It's 5-1/4" long and 7/8" thick. That's absolutely perfect for me, as my hands are large ( I wear a size XL glove). The left side of the handle has a Tramontina stamp on it as well.
Using the Santoku was great. It's very comfortable. When I did my Pure Komachi 2 Santoku review, I commented on how nice and comfortable the handle was. Well, the extra length of this one makes it even better for me.
The Blade: I don't know what steel the Tramontinas are made of, but it's not carbon steel; it's some sort of stainless. Mine have held their edges for a decent amount of time, and all came razor sharp. I figure it to be somewhere around AUS-6. It has great corrosion resistance, decent edge-holding, and is very easy to resharpen. The blade is 7" long (all of it edge) and just a hair over 1/16" thick. The edge on this one is more of a straight line as opposed the the traditional Santoku, which has a straight line until a slight upward sweep at the tip. I guess what I'm saying is this one has less of a sweep. This might be my favorite Santoku knife.
Blade lasering is shown below.
TRAMONTINA UTILITY KNIFE
This is my go-to knife for general kitchen tasks.
The Handle: Like the other one; hard, red plastic. Length is 4-1/2" and it's 3/4" thick in the center. Use is quite comfortable, but it doesn't have the weight of the Santoku. It doesn't have the Santoku's full tang, either; the tang on the utility knife goes almost halfway into the handle. It also has the Tramontina mark on the handle.
Like I said, this one is my go-to kitchen knife. I use it for paring, boning, and skinning. It works well.
The Blade: Same mystery sell as the Santoku knife. It still performs very well in the kitchen. It's 4-7/8" long and 1/16" thick. This knife has a very pointy tip, which I use frequently when getting the meat off bones. Its not something you want to stick into your hand (done that one with this).
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