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Dang
Was the butter frozen?
Hard ass butter
Must have been really good butter
What an awful knife. I’ve had a couple, non-full tang knives (not mine) break just like that.
r/chinesium
Butter luck next time
You should of used a butter knife, duh.
Hope you are not injured. Two thoughts came into my mind. – you can’t do good work with a bad tool. – if you buy cheap tool you will buy twice.
Always get a full tang.
People are talkibg about full tang.
For those who don’t know, the tang of a blade is the unshaprened part of the blade that extends into the handle.
In this image, that little nub of metal coming out of the wood is the tang. (it’s hard to tell, but I think the metal “cap” is a bolster.)
A quality knife has a tang that runs the length of the handle. From point of the blade, all the way through the handle is a single, solid piece of metal. It will not break in the way pictured.
Cold butter is no joke.
Yeah I saw a few similar comments:
This has any incredibly small partial/hidden tang.
It’s barely a tang, more just a bracket point.
That should extend at least a further 1.5in or so given the assumed length of the blade and handle to even be considered a partial tang.
If you need suggestions on where to purchase a great chef’s knife of varying variety I have endless.
Otherwise I would suggest a lower priced Victorinox with a full tang, you can tell because they have a simple rubberized handle with a visible pommel.
That being said… The more you spend on a well made kitchen tool, the more you get exponentially.
Bad design, the steel is not properly serrated inside the wood.
That is why I like a knife with the steel all the way through the handle.
Such fine Japanese craftsmanship. (s)
No full tang? Nope!
Source: I do chef things for money. Not great money but it’s green and they keep paying me so…