The step from 8 inches to 7 changes the character of the knife more than the number suggests. Less blade means less inertia, so the edge starts and stops where you decide rather than carrying through — which is what you want for fine julienne and thin protein slicing.
Unlike the carbon-steel 5178 and 8915, this model is stain-free steel. It gives up a little ultimate sharpness and in return tolerates acidic ingredients and wet storage without spotting, which suits a kitchen where knives do not always get dried immediately.
Dexter-Russell has made cutlery in Southbridge, Massachusetts since 1818 and is the oldest cutlery manufacturer in the United States. Traditional is its original pattern book — high-carbon steel blades on hardwood handles, ground to shapes the company has been making for over a century.
