What I loved: I’ve been doubtful about Quince’s expansions into higher-end kitchen tools (perhaps just worn out by the constant podcast ads), but these knives won me over. They glided through pork chops and tomatoes with the buttery smoothness I noted earlier, and passed the paper test both before and after slicing through stacks of meat and vegetables. At only $100, they feature a Pakkawood handle and a Damascus steel blade (which didn’t enhance the sharpness—it just looks impressive, with those distinctive wavy patterns in the metal). They’re made from Japanese steel, but in China, keeping the price down. If you’re seeking a sharp knife that appears pricier than its cost, this is an excellent choice. What I’d note: This knife is lighter and feels less robust than the top Material knife mentioned above. The handle felt light for a full-tang knife—not enough to make it unbalanced, but I preferred the overall heft and slightly better balance of the Material knife. The handle is also not as comfortable to grip as the Material’s, and it certainly lacks the ergonomic feel of the Shun. How I tested steak knives. The test on paper. To test the knife’s initial sharpness straight out of the box, I held up a piece of paper and swiftly sliced through it.
