First a product review and then a recipe, ok?
First, if you don't think you like to cook than you need to get yourself a good knife. Second, if you think you do like to cook but you don't have a good knife then you're passion for cooking will increase ten fold when you do have a good knife.
Third, this chef's knife is in fact all that. Swiss Army Knives are famous for their quality, durability, and design. Their new line of ceramic cutlery meets all of these standards no problem.
Here is a tidbit from their website
Advantages of Ceramic Knives:
- Resistant to corrosion and acids
- Lightweight, weighing half as much as steel
- Durable and extremely sharp
- Does not transfer taste or odor
- Low maintenance
- Lifetime warranty against manufacturer's defects in material and workmanship
- Precision inspected in Switzerland
- Ergonomical Fibrox designed handle
- The edge is proven to last 5 times longer and the blade has 3 times more flexibility than a sampling of other ceramic knives
I love this knife. Yes, I know that's an over simplified statement but I do love it. I love good knives and this is a very good knife. I was cutting bok choy which is all hard and fibery and it felt like I was cutting butter.
pre cutting...look at those hard stems...
Then I deep fried it super quick so that it was crispy like seaweed
and seasoned with Furikake (JFC - Nori Fumi Furikake (Rice Seasoning) 1.7 Oz.)
It is super good and simple to make but seriously only works if you have a nice sharp knife, otherwise it will bruise the leaves and you'll never be able to cut the bok choy into thin strips.
I received the knife for free from Victorinox Swiss Army. This was not a paid post and the views expressed here are my own.