Knife making in Japanese culture dates back to the fifth century AD, according to historians. Many attribute locations such as Sakai as one of the premier locations for sword and knife making. The tradition of tool making passes through this arena through the samurai sword making process and is alive and well today. The artisan quality of the knives made for samurai’s died out for many areas, but there are still traditional knife makers that work in the centuries old tradition. Breaking down a full history of this history is not an easy thing to do. A brief introduction can give you an idea as to how complex this can be, and how incredible the products are that come from shops such as those made near Osaka and in other cities.
First and foremost, consider the city of Sakai as the center point of blade craft. Going back to the 14th century, this is where the capital city of sword making was. It is here that the government allowed specific swords to be made using only Japanese steel. This is the steel of legends. You may have seen lore, and traditional literature and movies that focus on the name of Yoshihiro. That name and bloodline is one of the master sword creators that lives on in history. To this day, there is a unifying bloodline that dates back to this craftsman, isolating the city of Sakai and Japanese blade craft.
Changes made to the government, and ruling classes through the years, made for a loss of many of the techniques that were used to create samurai swords. However, there were some that continued to make smaller blades, including cutlery for chefs and home cooks. Those techniques that were aligned with the Yoshihiro name, and style, are what traditional Japanese cutlery makers are crafting today.
The reason why this is a specific style, is mainly due to the weight of the steel utilized. The steel used in a chef’s knife that is made in this traditional method, is heavy, strong, and razor sharp. The hardness of the steel mixed with sharpening by hand, makes the blade absolutely sharp, and does not lose this for quite some time. Sakai has gone from the center point of the Japanese blade making tradition, to an iconic reference point in discussing Japanese knife crafting.
When you look for cutlery that is made from the traditional methods, you’re going to have to seek out companies that still work with this. There are few that do. The actual process of making knives of this type is very specific, and only a smith that is experienced in hammering and heating the steel can do this properly. The blade is crafted through high heat, and is usually attached to a piece of hard wood. Many use magnolia wood, specifically. Ferrite and steel are heated to 1300 degree Celsius in order to make this properly, and it cannot be done at any other point. There are some manufacturers that have tested less heat, different steel composites, and more, but the bonding elements do not work well. Only when done in the traditional Sakai City swords methodology do the bonds work.
The sharpening done to the blades are done by hand. The hammering process and angle of the sharpening needs to be done in a very precise manner to take effect. Without the focus on this, the blades do not have the quality that comes from traditional knife making. It’s also important to remember that Japanese knives do not have double edge cutting. They are angled, and only one side has the edge for cutting.
At the end of the day, there’s a lot to explore in regards to traditional Japanese knives, cutting, and design. However, the above touches on the finer points, in a brief manner to get you started in searching for this very specific, and unique style of cutlery.
When you are looking for good cutlery, specifically knives, you will no doubt have a lot of choices. Chefs and home cooks alike will agree that the power of a knife is found within their sharpness, handle, and ease of use. It’s for that reason why many people look for Japanese kitchen knives more than any others. The Japanese style of knife comes in 3 major forms, and the blades are one sided. The sharp side is traditionally on one side, with layered steel that is absolutely strong.
The best Japanese kitchen knives in the world have been hand sharpened, and are as powerful as you can possibly get for professional and home cooking needs. Whether you choose a small solution or an 8-inch option, you’ll find that the steel used is very strong. Most often, the techniques used to make Japanese specific knife options come directly from the sword makers that created weapons and tools for the samurai class of the past. If you’re in the market for a good knife in the Japanese tradition, consider the following list of the best 5 options that are going to help you gain precision cuts, and easy movements in your kitchen. If you are not check out our latest kitchen knives guide for other types and options.
The Shun DM0706 Classic 8-Inch Chef’s Knife is unassuming. It has a simple handle, and a chef’s knife overall professional style. The handle is laminated Pakka Wood, and the blade has been made of Damascus steel. The company has also added a rust resistant coating, so that you don’t have to worry about this going dull or getting rusty over time. When you pick up this knife, you will feel that it’s quite good, simple to use, showcases the high quality layered steel that comes with Japanese craftsmanship.
All in all, there are 32 layers on this knife. That’s correct, there are 32 layers of stainless steel that make up this knife, and the edge is sharpened to match the precision cutting that you would expect from a professional solution. Chopping, slicing, and creating works of culinary art is made simple with this option as it is just between the larger 10-inch model and longer than the 6-inch model. The Shun DM0706 Classic 8-Inch Chef’s Knife is a cut above, giving you precision cuts, without having to push or press down too hard on anything. This solution is dishwasher safe, and has been reviewed favorably by hundreds of home chefs. It’s a very good starting point if you’ve never experienced Japanese kitchen knives.CLICK HERE TO VIEW PRICES
The Shun Premier Chef’s Knife is an 8-inch knife that has a lot of promise. It also comes in a 6-inch solution, but we will focus on the 8-inch solution here. This knife is made in the precision style that you’d expect from Japanese blade makers. The steel has been layered with a striking element. Steel has been truck hard, and layered by hand. The hand finish is part of the traditional “Tsuchime” blade making craft, and it shows. When you look at the blade, close up, you are going to see where the hammering process has created small design notes. The hand hammered finish creates an easy cutting element, and allows you to go from cutting, or chopping vegetables to meat, and more. It’s meant to last you a lifetime, and Sun has provided a limited lifetime warranty on the knife, so you know you’re getting precision. This one of my favorite Japanese kitchen knives on the list.
The handle is pakkawood, light, and secure. It has been designed to fit in the palm of the human hand, ergonomically thought out, and light overall. Chopping and dicing is made easy, and you could even filet a fish with precision focus. The Shun Premier Chef’s Knife has been well reviewed, and remains one of the premier solutions from the company.CLICK HERE TO VIEW PRICES
The Yoshihiro VG10 16 Layers Hammered Damascus Gyuto Japanese Chefs Knife 8.25 in (Western style Mahogany Handle) is another stellar example. This is slightly longer than the 8 inch knives mentioned above. However, the design and style is completely different. This chef’s knife is a premier solution that has been created with stylized stainless steel. The core is graded V-10, and the sharpness is HRC 60, with an edge that is absolutely razor sharp. That alone makes this one of the most elegant knives that you can purchase. There are 16 layers of hammered steel across the top, and finished with a hand sharpened blade edge.As far as the best Japanese chef knives in the world go, this one takes the prize.
The handle has been made of Mahogany, and crafted to be easy to hold in your hands. It’s pre-sharpened, so when you receive it, you will be able to pick it up and start working. The only caveat that some home cooks see, is that you will have to hand wash this option, and make sure that you do not sharpen it with anything but whetstones. If you take care of this option, you’ll have a razor sharp, lifetime, cooking tool made in the traditional Japanese steel design quality.CLICK HERE TO VIEW PRICES
The Shun Classic 7-Piece Block Set with Bamboo Block is for the home cook that wants to have at least 7 knives. This is a set that is going to absolutely stun, as it comes with several features. Before you look at purchasing this option, consider the fact that it comes with a lifetime warranty. That means that if you do invest in this set, you will be able to have the peace of mind that the company has you covered in case of issues. With that in mind, you will receive several knives. You are going to receive an 11 slot block that features an 8-inch knife, a 9-inch bread knife, a 3 ½ inch paring knife, steel meant for sharpening these knives, shears, and block to allow for other knife elements.
The blades here are made of stainless steel, with a focus of 16 layers of stainless steel. The hand layering gives you an interesting look and feel. The blade is simple, and easy to work with alongside the PakkaWood handle and D-shape. The Damascus steel look and feel also gives you a visually aesthetic that is on par with traditional Japanese knife crafting. If nothing else, remember that this set gives you multiple tools, a lifetime warranty, and absolutely sharp blades. This the best set on our Japanese kitchen knives list.CLICK HERE TO VIEW PRICES
This one of the last best Japanese kitchen knives on our list but should not be underestimated. The Kershaw Pure Komachi 2 Hollow Ground Santoku Knife, 6.5-Inch in black is not to be missed. This may be the last on this list, but it’s not the least in terms of quality. This is a bestselling knife that is priced to move. When comparing the rest of the list, you will see that the cost profile is quite a bit. The reason being is that they are handmade, sharpened, and not necessarily mass produced. This solution from Kershaw is made with a very fascinating appeal, and feature list in contrast to what you’ve already seen. First off, it’s a 6.5-inch knife, and is made of stainless steel. The edge has been sharpened, and there’s a non-stick bright resin added to the blade. The handle is comfort formed so that you can easily chop, cut, and work with just about anything in the kitchen.
There’s a hollow ground edge that has been created to help with allowing you to have smooth slicing, reduce friction and avoid rust over time. Santoku has done very well in creating a stylish knife that is a utility player amidst your cutlery. This may not be the same “traditional” option as you’d see above, but the best Japanese chef knife that is getting a lot of praise. Reviewers denote how sharp the edge is, and how it performs in the kitchen. It’s easy to use, and cuts easily, simple as that.Expensive but definitely the best Japanese kitchen knife around.CLICK HERE TO VIEW PRICES
Since the company was founded in Solingen, Germany 200 years ago, Wusthof has earned the distinction of producing superior quality kitchen knives. They have been a trailblazer in global knives sales this past century. It is a global brand recognized everywhere in the world. Visit any kitchen & home supply store in the US, Europe and even the Far East and, more often than not, the Wusthof brand will be there. Wusthof has been the trusted brand in kitchen knives by professional chefs and home cooks alike – and with good reason.
Wusthof Knives are known to be premium quality. They attribute their success to the commitment in producing only well-made and high quality products. Wusthof has made it their policy to relentlessly pursue excellence in product design and manufacture.
When we speak of kitchen knives, there are only two choices to consider: forged or stamped.
A forged knife is made from steel. The process of shaping and sharpening a forged knife goes back centuries when the blacksmiths of old hammered and shaped, pounded and sharpened a solid mass of steel by melting it in fire using brute physical force. Some of the most durable and strongest knives that can last for years, if not centuries, are forged knives.
On the other hand, making a stamped knife is not as involved as forging. During the industrial revolution it became possible to ‘stamp out’ a knife from a sheet of steel using heavy industrial machinery. Although stamping is a faster process, production wise, it does not produce the same high quality knife as the forging method does.
Wusthof takes pride in producing only forged knives. This has been true since the company started two hundred years ago and will remain true for as long as the company is in business – at least that’s what they claim. When you purchase a Wusthof knife or knife set you are guaranteed that they will last for years. Their knives are so durable and strong that loyal clients have been able to hand down their Wusthof knives and knife set to the generations. Wusthof forged knives will not only stay sharp and strong longer, but with proper care, they are sure to last a lifetime.
The next time you look through the Wusthof catalogue, consider choosing Wusthof forged knives in your kitchen. They would make a great investment.
In the spirit of excellence, which Wusthof is known for, all their knives are forged from industry grade stainless steel called X50CrMoV15. This particular steel is composed of vanadium and molybdenum, elements that give the knives their incredible strength, resistance and durability from corrosion. The X50CrMoV15 stainless steel is hands-down the best material around for making forged knives that are guaranteed to be tough and rust resistant -- an extraordinary material that has yet to be surpassed today. To ensure superior product quality, Wusthof insists on working ONLY with the X50CrMoV15 stainless steel in the production of all their knives.
So how are Wusthof knives made? Each knife is forged from one single solid mass of steel. The handle and the blade is a solid piece. This means each knife is full-tang. It is one solid piece of steel spanning the heel to the tip of the knife.
Each Wusthof knife is forged by heat. It is heat treated until it achieves an RCH 58, the normal grade for all German made knives. RCH stands for Rockwell hardness a rating that indicates a material’s hardness. After the heat treatment, the knives are typically sharpened at a 14 degree angle on each side, which is the standard for sharpness. The sharpening process is what makes Wusthof knives a cut above the competition. The very reason it is the most sought after knife brand by many professional chefs and discerning cooks.
Most German style knives are sharpened at an angle of 22 degrees. Wusthof is the only German stainless steel knife company that offers 14 degree sharpened knives -- an innovation in knife making technology pioneered by Japanese knife makers. Because of this, Wusthof is able to produce blades capable of withstanding a lot of stress. Count on Wusthof knives to keep blade integrity under any condition. They aren’t likely to get chipped even in the most challenging kitchen situations. The Wusthof knife’s edge will remain sharp despite prolonged and continued use.
The sharpness of the Wusthof knife edge is comparable to legendary Japanese knives. In fact, despite not having the same high carbon content as the steel used in Japanese knives, Wusthof knives have been known to have close to equal sharpness. Unless you are planning on becoming a Samurai or a ninja, I’d say not a bad knife set to have in the kitchen for a professional chef or home cook. You will also be happy to know that unlike Japanese knives which are very high-maintenance, Wusthof knives require very little from you in terms of care.
If you still doubt the quality of a Wusthof knife, remember that each blade of steel went through an intense forging process of sharpening and strengthening. Something which cannot be said about most if not all other commercial knives sold in the market. At its core each Wusthof knife is a strong, durable, sharp and high quality forged knife. Style-wise, they will all differ but stripped of all the glitzy styling and trimming, it’s always good to know the Wusthof knife you are holding went through a centuries-old process of steel forging.
The downside is that, they are on the more expensive side, which is reasonable considering the workmanship and the material. Wusthof knives do require some sizable investment, what with years of knife making technology poured into every product, but they are worth every penny. It’s just that there are pricier models because of extra features or exceptional design. For example, a Blackwood-handle Ikon chef knife will cost $200 today. While a Wusthof classic chef knife will only set you back $130. In terms of blade quality the Wusthof Chef knife & a standard Ikon are on equal footing.
The difference between the two and the reason that the Ikon is more expensive is because of the Blackwood handle. That’s all. The extra $70 you will pay for any standard Ikon is not on account of blade superiority, just the additional incentive of a better looking handle. Count on it. Even though you will be paying less for The Classic, it’s guaranteed that it will perform as well and will last as long, if not longer, than the Ikon or any other high end chef’s knife in the market.
In this section of the article, I will focus on discussing Wusthof German style knives and follow it through with their Japanese style designs.
The basic premise for the review of the German style Wusthof knives is that they are all forged from steel. All the knives are full tang. They are tempered to an amazing Rockwell scale rating of 58 HRC. And all are sharpened to a 14 degree angle per side. So, let’s get started.
This is the original creation from Wusthof. The Wusthof Classic Chef Knife has a full bolster and classic polypropylene, triple-riveted handle. It is well-balanced and is not too heavy so it’s easy to handle. You will feel & look like a seasoned professional while holding it in your hand.
The Wusthof Classic Chef Knife is a great option for cooks who need to do some serious food prep work. Its wide blade can easily cut through larger fruits and vegetables that are usually hard to deal with (think butternut squash). Cubing large quantities of tenderloins? The Wusthof Classic Chef Knife will slice through the meat without being overcome by its thickness and density.
The Classic has a wide blade which is 1/4-inch wider than most regular blades. A regular chef’s knife is 1 3/4 inches. The Wusthof Classic Chef Knife is wider at 2 full inches. The downside is that it may not fit in the knife slots in the standard wood block which is a small price to pay for the extra chopping power that the Classic offers.
With a total of 70 types of knives in the set, the Classic Line is the largest collection of Wusthof knives in the catalogue. You will find everything there, from a bird’s beak paring knife, to a super slim salmon slicer, and three cheese knives. Plus, of course, the standard set of chef knives. Expect to find in this classic collection 8 inch, 9 inch, and 10 inch chef knives. Also, it won’t be a proper 70 knife strong collection if it did not have a 12 inch and 14 inch blade tucked in there as well. How about santokus and nakiris, you ask? The Wusthof Classic line has the full range.
If you like kitchen knives that match, you should absolutely get the Wusthof classic line. It is the most complete collection of Wusthof knives on offer. If you are starting a collection of knives, the Wusthof classic line is a good start.
A good counterpart to The Classic with its signature curvaceous, ergonomically designed handle is the Ikon Series. It is a set of three knives. All blades have the same design; the difference is in the color and material of the handles. They are the Classic Ikon, the Ikon Blackwood, and the Classic Ikon Creme.
Each of the three knives of this series offers a half bolster. The result is they all have a better sense of feel and balance than The Classic. You will find that sharpening them is way easier than other knives. Another great feature of the Ikon Series which makes it one of the most well-balanced knives you’ll ever handle is its second half bolster. It’s located in the tip of the knife where its steel core covers the butt.
Also, the handle is a triumph in design. It looks very graceful as it fits comfortably in your hand like a glove. This is the reason it is most chefs go-to Wusthof knife. What’s super fabulous about the Ikon Series is that they’re both gorgeous to look at and ultra-functional.
The Wusthof Ikon Chef Knife comes with an actual Grenadilla wooden handle. The wood used in the knife handle is referred to as African Blackwood, possibly the hardest wood in the entire world. Because of this, the knife is great to look at in an understated and subdued sort of way.
Texture wise, running the palm of your hand on the natural wood surface is sure to bring a smile to your face. Surprisingly enough, the blades are so much lighter and thinner compared to the Classic Ikon. That’s the only way to achieve a balanced knife with a handle as light as the Grenadilla wooden handle.
This knife is perfect for those who appreciate working with only the best tools in cooking. It’s a high end model that you would make a wonderful gift to anyone who’s passionate about cooking.
Wusthof offers a medium to small Ikon Chef Knife collection. It has a total of 20 knives which include a 6 inch, 8 inch, 9 inch chef, and a 5 inch, 6 ½ inch, 7 inch santoku.
Sur La Table, a leading global kitchenware brand, approached Wusthof to design the Epicure chef knife for them. This was in partnership with another respected brand in kitchenware – Epicurean, the makers of high quality cutting boards. Epicurean is the reason the knife is called Epicure. The name also alludes to its wood handle. It uses the same Richlite wood fiber present in all Epicurean cutting boards.
With the Epicure, Wusthof engineers re-imagined everything about knife design. Not only is the design of the handle new but the spine and blade are also. The spine has a subtle continuity to its arc. The blade has a steeper curve to its tip, and it has a full-sized bolster. The blade even has a ceramic coating. The purpose is to protect the blade by allowing it to slice smoothly into any food surface.
With its wider than usual blade, the Ikon offers more clearance for the knuckles. The handle offers tons of room for handling as well. Chefs and cooks with big hands will appreciate the Epicure. It will fit their hands to the tee. The Epicure is not as balanced as some knives though -- a minor downside for some, but a big issue for those who prefer a knife that’s more perfectly balanced.
However, the look and feel of the Epicure is just so sublime that these minor design flaws can be forgiven. The Wusthof Epicure Chef Knife Line is a small collection of 8 knives which includes a 6 inch, 8 inch, and 9 inch chef as well as a 7-inch santoku.
Placed side by side with the Wusthof Classic Chef knife, it’s difficult to tell the difference between the Wusthof Classic and the Wusthof Le Cordon Bleu Chef knife. Only the discerning professional chef will be able to tell the difference. Designed in collaboration with the famous culinary school in France -- Le Cordon Bleu – this knife was tailor made to answer the specific demands of the professional chef.
It has a smaller bolster. In fact, smaller by half, than the Classic chef knife. This means it is 30% lighter and much easier to handle. If your work requires that you chop veggies and all sorts of ingredients all day long, you will definitely want a lighter blade as it can make the work less strenuous.
Not with the Le Cordon Bleu chef knife, you can chop, cut, dice, slice all day long and not be fatigued by the weight of the blade in your hand. A couple more design advantages of the Le Cordon Bleu chef knife is, because of its reduced bolster, sharpening the entire blade length is very much possible. Every professional chef will tell you how much easier the work is with a fully sharpened blade in the kitchen.
In addition to that, the Le Cordon Bleu chef knife has a thinner blade which results in better performance because of less resistance. With a stamp of approval from professional chefs at one of the world’s most prominent culinary institutes, the Wusthof Le Cordon Bleu Chef knife collection is a great investment for all professional chefs and home cooks. It is a collection of 11 knives which includes a 6 inch, 8 inch, 9 inch chef, and a 7 inch santoku.
If budget is an issue and you really prefer working with a German designed knife then the Wusthof Gran Prix II chef knife collection should be your first consideration. Not as impressive to look at as the Classic and the Ikon with its synthetic plastic handle and bulging midriff bolster, the Grand Prix II still sports the same sharp and strong Wusthof forged blade designed to deliver great work for you in the kitchen. This may not be the preferred knife set for professional chefs but it is certainly better than the competition if you are a home cook looking for a good quality knife set. It is a medium collection of 30 knives. Expect a 6 inch, 8 inch, 9 inch, 10 inch chef, a cleaver, as well as two santokus without bolsters.
Not a fan of this one. The polished steel handle is so smooth, there is not one rivet on it, that you’d think it was designed to be a disaster waiting to happen in the kitchen. It looks as streamlined and modern as a Grand Prix II but with a handle that offers no grip traction at all. This culinary chef knife will slide right out of the hands of any chef or home cook with slippery fingers. Not a very safe prospect in any kitchen situation.
However, if you like untextured steel handles on your knives then the Wusthof Culinary chef knife collection is definitely an option. It is a medium to small collection of 20 knives with the standard 6 inch, 8 inch, 9 inch, 10 inch chef knives and of course a couple of santokus.
This knife is one of the most striking out there. Just taking a look at its photos on the web would give you an idea on how magnificent it looks – and it’s even better in real life. You wouldn’t be able to disagree with Wusthof’s description—that it is a knife with ergonomic lines that is center weighted at its bolster forming a perfect X. These lines link the blade handle in a very dynamic and intelligent way so much so that corners, edges, and straight lines seamlessly span the blade all the way to the handle and bolster.
That’s music to the ears of any self-respecting chef with an eye for working only with the best knives in his kitchen. The Xline chef knife collection has the industry’s most striking designs in the high-end, superior quality kitchen knife category. Even the Red Dot Design Awards agree. They gave the Xline chef knife the prestigious 2013 Red Dot design award.
Hands down the Xline Chef is gorgeous to look at. There is no argument there. In terms of handling though it is debatable. Some people have complained about the weight of the Xline chef, it is a bit heavier than most standards knives. Already professional sous chefs have turned their backs away from the Xline. They just cannot work with a knife that weighs as much as the Xline for hours on end in the kitchen. Fatigue will definitely set in. On the other hand, for people who put a premium on form instead of function the Xline is a hit.
When it comes to the Xline the decision is very much a personal one. Regardless of preference though, everyone agrees. The Xline knife collection is one of the finest sets of knives you will ever own if you do decide to make the investment and purchase it.
Be warned though, acquiring it can be a challenge. It is a bit rare and difficult to find in the US. If you would like to get your own set best to place an order directly to the Wusthof Company and have it delivered. Right now ordering online is the only way to get your hands on the Xline collection. You will find that it is a small collection of 8 knives inclusive of a 6 inch, 8 inch and a santoku.
A good bread knife should be able to cut into a bread roll without squashing or deforming it. With the lightest of touch, a good bread knife should be able to cut through bread while allowing it to keep its integrity. Many a frustrated sighs and grunts in the kitchen have been caused by bread knives that just don’t work. Haven’t we all been in that situation where a baguette gets flattened and sawed into smithereens by a piece of metal masquerading as a bread knife? Well, those days are over with the Wusthof Classic Double Serrated Bread knife.
This one is the real deal. It’s a true-blue bread knife that lives up to its name. Its double serrated edge delivers on its promise. Genius decision by Wusthof designers to combine large and small serrations on the knife edge to cut through bread like butter. No other bread knife in the market today can do what the Wusthof Classic Double-Serrated bread knife can – slice that bread roll like a proper bread knife should slice a roll of pastry. This bread knife is definitely a good buy for any kitchen.
It’s time to discuss the Wusthof line of Japanese design inspired knives. These days they have gained in popularity with people preferring their small-ish form. They are less hefty than their German style counterparts. Apparently that is a plus for many professional chefs and home cooks. Because they are smaller they turn out to be lighter than German style knives. For extended kitchen use, lighter knives will always be a cut above heavier knives.
Wusthof’s Japanese design chef knives are available in two sizes -- a 5 inch and a 7 inch. The 7 inch is the better option because it is closest to the standard 8 inch chef knife. It can definitely handle most -- if not all -- kitchen tasks. Many people agree the 5 inch is a bit small for a chef knife. Again, it is a matter of preference. If you are comfortable with a 5 inch knife then go ahead the 5 inch Japanese style chef knife may be for you.
Before we get into the details of the Japanese style knives on offer, let’s establish ground rules first. All the knives featured will have forged blades, and are full tang. All would have gone through the same intensive steel manufacturing process as do German style Wusthof knives. The Japanese knives will be thinner in form and during sharpening, a 10 degree angle on each side was used, instead of the usual 14.
We’ve featured this amazing design of a knife for years in our reviews. With the Wusthof Classic Ikon Santoku all you can do is be in awe. It’s nimble. It’s one of the sharpest knives around. And its wonderfully comfortable Ikon handle is uber sexy. It’s the absolute star of the kitchen. It can easily slice through anything – it’s handy for slicing that melon or chopping fresh basil. If you want a sleeker knife for your kitchen tasks, this is the go-to knife.
It comes in a Classic collection as well. Wusthof has paired it with a paring knife as an Asian two-knife set. With this Classic collection, you get the 7 inch santoku along and a 3 inch paring knife (straight-edge) – a pretty good deal.
If we want to nitpick on terms then we can say the chai dao is not Japanese – it is in fact Chinese. But then knives are measured by the way they perform and not how they are called. The point is the Classic Chai Dao is going to be one of the most efficient cutting knives you’ll ever work with.
It is common knowledge that Santokus and Asian style blades come in various forms shapes. Some santokus are pointier. Others are longer and a few are wider than others.
But what separates the Wusthof Classic Chai Dao blade from the rest is the smoothened and rounded shape of its cutting edge. This design enables you to move it and fro in a rocking motion when dicing ingredients without lifting the blade from the cutting board! For a professional sous chef, that translates to a lot of physical energy saved while preparing ingredients all day long in the kitchen. This particular santoku will make working in the kitchen less of a physical activity and more of a pleasant experience.
Similar to all santoku knives, count on the Wusthof Classic Chai Dao’s wide blade to allow you to scoop any ingredients up after you’ve sliced, cut and diced them. Only avid cooks and chefs will understand how important this feature is. To be able to scoop up cut up veggies, meat, fruits and herbs is very efficient use of time in the kitchen. The classic Chai Dao is able to do this because of its wider and taller frame, exactly 3/8” more than the standard santoku. Price wise it is a steal at $30 less than any of the competition on the shelf.
Although it is labeled a santoku, this knife is very similar to the chai dao. The Epicure santoku cutting edge is just straighter. Similarity wise, it can scoop as well as the chai dao.
Sur La Table dubbed the Epicure santoku as a favorite of up & coming chefs. According to those who have worked with the Epicure santoku, the knife comfortably rests in your palm as if it belonged there. Another plus is it’s just a very good looking and well-designed knife. Also, it does not have any of the heftiness of the Epicure chef knife.
But it is expensive. If you’re looking for a dependable cutting knife, so many more alternatives are out there that won’t cause a pinch on your wallet. But if price is not an issue and you prefer a kitchen knife that has great quality plus is also stylish & functional, then the Wusthof Epicure santoku is worth a look.
The Nakiri has gotten overwhelmingly positive reviews from trusted sources which is a rare thing these days with so many opinionated kitchen knife aficionados out there. Because of this, the Wusthof Classic Nakiri is definitely one to consider.
Compared to the Classic Ikon santoku, the Nakiri’s blade is wider by 2 inches. The Classic Ikon is measured at 1 3/4” wide as all 8 inch knives. It is, however, a bit slimmer than the Chai Dao. What’s great about it is its size. Although wider than a standard chef’s knife, it’s not as big and clunky as traditional Chinese cleavers. With the Nakiri, chopping and scooping is a piece of cake. Also, its rounded tip makes it much safer to use.
It is so efficient and effective that many users consider it their go-to knife in the kitchen.
Choosing kitchen knife sets can be rather tricky because the truth is, you aren’t likely to get your dream collection just by buying a single set. Chances are, you’ll end up with at least 1 knife you don’t need that much. A prime example is the 6 inch utility knife. You don’t really want that because it just does not have any use in food prep. Still, vendors and manufacturers just keep on making them and adding them to kitchen knife sets.
Nonetheless, a knife set has its purpose. If you have a starter house, for example, getting a complete knife set answers the need for knives in the kitchen. And since you are acquiring them in bulk, time and energy is saved because you do not have to decide on which individual knives to get. Knife sets are also great gift ideas. Everyone needs a knife set.
In terms of maintenance and care, when purchasing a knife set make sure to purchase a knife block where you can set the knives in. If not a knife block then make sure your kitchen has a knife storage drawer or at the very least knife covers. Proper storage of knives ensures they are well maintained and are able to keep their sharp edge for longer periods of time.
When acquiring a knife set there are three possible collections to consider. First is the two piece chef and paring knife set. The second is the medium sized kitchen knife set. And third is the full sized kitchen knife set. The choice of knife set, of course, will depend on your budget and the knife quality standard you have set for yourself. You would be happy to know that Wusthof offers all three sets of knives both in the German and Japanese style. I recommend taking a good look at the Wusthof knife sets before making the investment.
When you have professional grade cutlery, you will want to sharpen your blades from time to time. You can do this from home, but that’s not going to help you. Instead, consider looking into professional knife sharpening services. There are a lot of solutions out there, and some of them will tell you that they are great, but the only way to tell if they are worth their salt is to test them. It’s with that in mind that the following reviews come into play. These are the top knife sharpening services that you can use, and several elements that can help you make a decision on getting the right knife for your home cooking needs.
The first thing that you will find about the following companies is that they have all been in the business for a long time. They are not new. They have been putting in a lot of work for a long time. When you think longevity, consider 1922 as a starting date for one of these companies. The age of a business tells you that they are doing something right.
You can walk into these places, or you could mail them in. It may seem weird to mail in your knives to get sharpened, but it’s one of the main ways that you’ll be able to get your knives amazing. These have been tested, reviewed, and proven to be trustworthy. They come with licensing, and guarantees that you will not be able to emulate by trying to sharpen things at home.
Taking a few elements into consideration, the following are the top knife sharpening services that you can use today. Whether you’re near or far, you can mail in your blades with relative ease.
Seattle Knife Sharpening is a trusted name in the Northwest for what they do. They sharpen blades to a fine point and make sure that you can cut paper into thin little strips. This has been proven by many a customer online, through video reviews and more. If you have been thinking about getting your knives sharpened, this Seattle based company is certainly going to give you quality overall.
The business is not a large corporation, and seems to be a small company. You can even talk to the owner if you’d like, or rather, email him if you need to be. If you go to their website, you will find that the owner speaks highly about the process, which some may feel is unorthodox. You’ll find personalized service, honest pricing, and much more here.
The knife sharpening service found with this company is a bit different than what most may be used to. The main goal of the service is to find a new angle on a blade. The blade is sharpened, and cut to an extremely sharp point. There’s a 7 step process to this, and everything is done with precision. Even with high end sharpening options, you will not get this level of personalized service.
The turnaround time that is normal for Seattle Knife Sharpening is somewhat long for some, but it’s worth it. You can easily pack and ship your knives and send them away fast. Then wait around 2 weeks and receive them with ease. That’s right, only 2 weeks and you will have absolutely amazing edges on your knives. The turnaround time is a bit long for some, but honestly, with the level of precision that goes into the sharpening, you will find that it’s an amazing option that is worth the time.
After you send your knives away, you will be given some notes as to how to keep your knives sharp with the right honing steel. This is a great company that allows you to have personal service, with a smile. Visit their website and you’ll see that it’s a small operation, with a high level of success.
D&R Sharpening Solutions is another small company that is well worth exploring. The company is founded and operated by Dave Martell. He’s recommended by many chefs as a provider of great sharpening services. He’s been working with sharpening for over a decade. The key thing to remember about this service is that you’ll be able to get Western-style knives and Japanese style knives alike. There are two different methodologies that is given to those that send knives to D&R Sharpening Solutions.
If you don’t have any Japanese knives, don’t worry. You can always have their Western style services done. This solution focuses on traditional angled sharpening. The angle of sharpening that this company provides is around 20 degrees. It’s effective, and one of the best options. This is found to be traditional, but it works, so that’s a good thing. The process is done with a wheel and sander. These two things are commonplace in a sharpening process.
When you send your knives to this company, you are going to get a good, strong blade back. The sharpening that you will receive will give you a nice bevel along the blades that you have, and you’ll find that you can immediately cut just about anything. Even something as difficult as cutting pieces of paper will be easy. Slicing paper is weird, but it is a good way to consider how sharp a paper. There is a drawback. The sharpening won’t be quite as focused as you will get from Seattle Sharpening, you will still get a strong, sharp, blade to utilize.
Even tired knives can get a helping hand. Some reviewers have tested out the service for dulling, nearly broken knives, and they were able to gain the upper hand. The sharpening is done with precision tools, and focus that is in the “traditional” format. That formatting is quite good overall. The company doesn’t just sharpen simple blades, and high end solutions. They also work with serrated solutions. Serrated knives aren’t always sharpened by services, as they produce a little more difficulty. However, this company will take your serrated options and sharpen them with ease, only it will cost you a little extra. When you receive your knives back, they will surprise you no doubt.
When it comes to D&R Sharpening Solutions, you’ll find that the payment, invoicing and sharpening process is simple to use. You can mail your knives to the company, and get them back faster than Seattle’s solution mentioned above. If you use PayPal, then you’ll get an automatic invoice. This is a great company to get help with your blades done.
One of the most compelling resource that you may find is that of JustKnives101. The reason why is because they are marketing heavy, and you’ll find them at the top of most Google searches for knife sharpening. They have a simple site to use, and it’s professionally designed. They are a family business that has been around a great deal. The copy on their site indicates how much attention to detail the company gives to the work that they are doing. This is evidenced with the reviews that many have about their service, and the what they do for people that need knife sharpening.
The company at JustKnives101 is quite big compared to others on this list. They have a good team of individuals that sharpen knives for people. Even though they have a team, you’ll find that the owner steps in to sharpen as well.
The process that the company uses is a bit traditional in nature. They utilize a belt sander that has been brought in from Germany. The German sander is unique in how it helps with blades. Blade sharpening at 20 degrees is what you will find here. It seems simple enough, but the quality is really what you’re going to be getting. The thing about this particular machine, is that it doesn’t overheat, and works easily with nearly all blades.
If you were to send JustKnives101 your blades, you would find that they don’t take long to return. In fact, some reviewers stated that they received their knives back within a week, if not sooner. That’s right, less than a week and you could have amazingly sharpened knives. When you receive your blades, they will be packed with extra security. The cardboard knife guards will impress you. The company prides themselves on quality craftsmanship overall. You’ll definitely feel that when you send away your knives to them.
This all seems great, right? You can easily send away your knives to someone and have them sharpened with ease. Not bad, not bad at all right? But here’s the thing. You’re going to have to pay for this. You’ll need to spend a bit of money to get this done. The price range varies on a variety of different elements. You will not be able to just get this done for free of course. With few exceptions, most companies will not help you without a significant charge.
Consider the cost on average is around 4 dollars per blade. That’s 1 to 4 inches long in terms of blade. Seattle, on the other hand, is only around 2 dollars a blade. The processing and shipping fees associated with these are around 10 dollars overall.
The major sharpening services above are going to be similar in price points. You’ll find that shipping is not usually too much. That’s where you will want to watch out for predatory companies. Some companies overcharge on shipping to gain a little more profit. It’s simply going to cost you a great deal of money.
If there is one option that is going to pay off more than others, then you will no doubt want to look for personalized approach. For instance, you’ll find that The Seattle option is the better option. That knife sharpening service is far more personalized, with a professional touch that pays off overall.
There are 2 reasons why you will want to go with professional sharpening services. Whether you want to go with one of the 3 options above, or a different one, the following remains true.
The above are in depth reviews. They are focused on the best services that were tested for this review. However, there are some that get a lot of attention and recommendations a great deal of the time. The following are 6 alternatives to the aforementioned, that may very well help you get the right sharpness on your blades.
The Epicurean Edge – A lot of people recommend this company, and even big time websites say that this is a good company to go with. The website they have is quite good, and designed to evoke a certain competency in knife sharpening.
Accurate Sharpening – This company uses a process called the “Edge Pro Sharpening System”. This is a solution that sharpens knives fast, and with relative ease. The company does so by hand, and doesn’t utilize the modern trappings of machinery that other companies work with. The claim to fame for this company is interesting, appearing in “The Wall Street Journal”. Sharpened by hand, usually means more individual attention.
Precision Knife Sharpening – Another great recommendation from “The Wall Street Journal”. The company’s website is professional in design, and sound. It’s been well reviewed by the newspaper, which is definitely a plus overall.
New Edge Sharpening – Peter Nolan is the mastermind behind this sharpening company. The owner sharpens every blade by hand. He utilizes Japanese Waterstones to get the sharpest blades possible. You’ll find that this method is not only grand, it’s going to absolutely change the way that you see blade sharpening. The Japanese waterstone solution focuses on traditional Japanese blade sharpening, so that’s something to keep in mind.
KySharp – This is one of the most recommended services, but reviews aren’t as plentiful as others on this short list.
Perfect Edge – This company prides themselves on sharpening, with relative ease to the consumer. You can send them your knives, they’ll sharpen and return them. It’s a simple service, and their site seems to point towards a focus on precision craftsmanship, and process.
You could sharpen your cutlery at home. Yes, you can do this with a variety of different solutions. However, if you want to ensure that your knives are at their tip top shape, you’ll want to send them away to a professional. The above companies have all been taken to task, and they appear to be the best in the business right now. They allow you to mail them your cutlery, and they will sharpen them by hand, with modern equipment, and in some cases the owners themselves get their hands dirty. You don’t have to live with dull, lackluster cutlery. Too often, people spend their time with knives that not only don’t work any longer, but cause problems with cooking. Think about smashing a tomato as you try to cut it. If your knives can’t cut a tomato without a lot of pressure, then your blades need help. Home options are ok from time to time, but they will not match the precision and focus that professionals can provide you.
Here’s the one thing that you may want to consider with your knives. Not everyone is going to be able to get their knives sharpened straightway. What you are going to find is that your blades may need work. You may even need a new blade in place. Of the companies mentioned above, only 3 of them tout fixing, outright. The following highlight some of the repair policies that were found when exploring the best companies to help with sharpening.
Seattle Knife – free straightening of blades with sharpening. Blades that are broken, or need complete repair will cost 6 dollars per blade. If there’s chips, or other issues, you may not be able to get help, but that’s something you’ll need to ask the company about.
D&R – the policy that these guys push out is simple, they don’t fix anything without a fee. That means that you’ll need to call them and discuss the issue, or simply wait for an invoice. You’ll find that they don’t work with every issue that your blade may have. However, they will fix minor issues, but the definition of minor is difficult to fully grasp, until you send them your knives and get a final answer.
JustKnives – this company will help you with minor issues. If you have a chip or a broken point, they’ll fix it at no extra cost. It’s something simple, and easy to do, which is great. However, if you’re going to need help with something serious, you’ll have to ask for a price point, as they may not offer what you need.
The biggest thing that you are going to need to remember about repairing knives is simple, ask. When you ask the company that you want to use, whether or not they fix knives, you’ll know. They may help you get broken tips, bends, and more cleared up and put back together properly. This is a great thing.
Here’s the thing about the services mentioned above, and knife sharpening in general, they are Western. What that means is that they focus on sharpening Western or German blades most often. They don’t always work with Japanese knives. The reason is because the edges on Japanese style blades are different than you may get with an American cutlery knife or any other Western option. That isn’t a bad thing it just means that you’ll need to understand that not all companies will work with Japanese options outright.
It’s for that reason that the following notes will help you make a decision in regards to getting a sharpening service that fits your needs.
Seattle Knife – the best thing to do with this company is to ask them if they’ll work with your Japanese style blade. They do Wester-styled Japanese fusion options, but may not work with others.
JustKnives101 – for those that have Global Shun, and Masahiro knives then you’ll find that this company can help you out. They are authorized by the manufacturer to sharpen their knives. That’s something quite grand if you have those knives, as you can trust that they will do a good job. Higher end options, and specific styles will cost you more here.
Japanese Knife Sharpening – this dot com is known for sharpening only Japanese blades. They will help you get the sharpest resolution possible. The company works with skilled sharpeners, and has been known for being one of the best in the industry when it comes to helping with traditional, high end blades that are from Japan.
Korin – “The Wall Street Journal” and other publications have touted this company to be one of the best in the industry. As far as Japanese sharpening is concerned, these guys go for the traditional more often than not.
Carter Cutlery – one of the masters of cutlery started this company and they’ve been going strong. They focus on traditional sharpening in the Yoshimoto Bladesmith style. Murray Carter, the founder, has been working with blades for decades, and the owner still sharpens everything. That’s personalized service, for sure.
Tosho Knife Arts – Canadian knife sharpening can be found with this company. They can help with sharpening, and more, and have been doing so for quite some time.
There you have it, enough information to get your knives sharpened. These reviews, and notes are from the best companies that that do this for you. You can mail knives, get them sharpened, and returned fast.
There are several different types of knives that you can purchase. You can buy domestic, but there’s a growing number of people looking for better knife quality. That’s why German kitchen knives are getting a bit more popular right now. German crafted steel blades are starting to get a lot of buzz because of their tactile strength, their efficiency in cutting, and their overall use for nearly every job in the kitchen.
The German knife tradition goes back a great deal. Many have already seen their precision cutting elements turn up on blades for shaving. In fact, some of the bestselling shavers today are made with blades and razors that are made in Germany. The steel that is used with their best knives is hand sharpened, and holds an edge in comparison to the Japanese tradition. If you’re looking to pick up a knife that is not going to go dull fast, then you will definitely want to consider how German craftsmanship matches up with other great knife builds such as Japan, Latin America, and others.
The following list will help you determine the best solution based on reviews, sales, and of course cutting quality. These are going to prove to be effective in nearly any cooking style you may be focused on.
The Zwilling J.A. Henckels Twin Four Star II 7-Piece Knife Set with Block is a good starting point for German knives. This is a set that provides you with some stellar points. You will receive a paring knife, a serrated utility knife, a hollow-edge santoku, and a chef’s knife alongside shears and a sharpener. With this package, you will receive a block of wood for storage and use. This may be priced high, but when you run down the features and how the blades work, you’ll be amazed.
The blades are ice-hardened. The manufacturer takes a solid piece of steel, then ice-hardens the blade, then breaks it down to one strong, forged and sharpened edge. The sharpening gives the steel ends high precision for slicing, dicing, and cutting chunks of meat. The handles are ergonomically designed, and the steel end caps let you have a little extra precision. These are weighted nicely, and help you go through a great number of cutting styles. The set comes pre-sharpened, and if you ever run into any dull elements, you can sharpen them fast with the sharpener that comes with this. You will also receive a lifetime warranty when you purchase this. One last note, to remember about the Zwilling J.A. Henckels Twin Four Star II 7-Piece Knife Set with Block, is that you shouldn’t put these in the dishwasher.
Another great set, with block mind you, is the Wusthof Classic 8-Piece Knife Set with Block. This solution comes with an 8-piece complete set, and it’s easy to see why it’s a serious contender for the best solution on the market. With this set, you will receive a chef’s knife, utility, bread, kitchen shears, sharpener, sandwich knives, and of course the wooden block. The blades themselves are composite. They are made of both steel and stainless alloy. What this means is that you will get a very sharp edge, and a coating that doesn’t rust. You will not have to worry about this solution rusting in time. Even if you get them wet, you will not see oxidation.
The handles are ergonomically designed, and are made for precision slicing, cuts, and even fileting meat. There’s a weighted element to them, and 3 rivets to secure the handle in place. That balance gives you a professional, weighty, knife to use for any meal that you’re trying to create. The reviews on this set are favorable, with many citing how sharp and easy to use the knives are. Throw in a lifetime warranty, and you have a solid set that is going to impress even the toughest home cook.
The Mercer Culinary Genesis 6-Piece Forged Knife Block Set has a visual design appeal up front. The tempered glass block is unique, and keeps your knives in full view. The blades are visible when in this block, and it looks as though they are hanging in air, on a line. The 6-piece set will provide you with some nice knives, and precision blades that will absolutely impress you. It starts with the handle, which is ergonomically designed. There’s a single rivet, with a santoprene element that is non-slip, and resistant to oxidation. Furthermore, it’s been treated to withstand high heat and extreme cold which is usually the norm for German kitchen knives.
The steel that is used to make this set is high carbon, no-stain, precision steel. It’s resistant to rust, discoloration, and will not dull fast. The construction has been given a great deal of attention so that you can use every element to cut through a tough steak as easily as you would cut a soft cheese. The edge has been tapered, and will help stabilize the cut that you’re going to push through. The Mercer Culinary Genesis 6-Piece Forged Knife Block Set is also NSF certified, and is tagged with a lifetime warranty as well. This is not just a sleek looking block set, it’s forged for precise cutting, slicing, and just about anything you can come up with.
Moving forward with another set, you’re going to want to take a look at the Zwilling J.A. Henckels Twin Signature 19-Piece Knife Set with Block. This is a 19-piece set. That’s correct, a 19 knife set that you will be getting. This is going to be the last cutlery set you should ever need. The blades are ice-hardened, and taken from a solid block of steel, then sharpened by hand. The hand-honed style is very sharp, and has been created with a little extra weight to give you a solid “look” as well as precise edge for fileting, cutting, chopping, and slicing with ease.
Not only are the blades strong, extremely sharp, and easy to use, but they are also dishwasher safe. The manufacturer recommends that you hand wash them, but you they resist oxidation, rust, and discoloration all the same. The handles are ergonomically designed with 3 rivets, to give you a simple feel. To top it all off, you will receive a sharpener, plenty of additional knives, and everything you need to break through even frozen meats. It’s imperative to remember that you are going to receive 19 pieces here. German kitchen knife craftsmanship is on display here, with many positive reviews, and stellar points.
The Equinox Professional Chef's Knife is the last knife on the list, and it is a single solution. It’s not the least, however, as this is made to replace a few of your knives with ease. This is a solid, German steel blade with a simple grip handle. The steel has been made absolutely sharp, and you can use it from the day you receive it. What’s impressive here is that it is lightweight. As light as a paring knife, and as strong as a cleaver, you will be impressed how durable and precise this knife is overall.
You’ll need to hand wash this one as the edge is very sharp. This knife comes in a simple box, and you’ll be able to reuse it if you’d like. The steel holds its sharp edge, and will provide you with everything you need in the kitchen. With hundreds of positive reviewers citing how sharp and easy to use the blade is, you owe it to yourself to check this one out. You’ll love the German precision paid to the sets above and this specific, bestselling chef’s knife.
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No matter what knife you purchase, there is going to be a point where things go dull. Now, this doesn’t mean that you should throw away your knives when this happen. Instead, look at sharpening them from home. There’s several ways that you can do this, and there are some great sharpeners on the market right now. If you’re not sure how this works, it’s actually quite simple. We will be explaining it further throughout our best knife sharpener guide.
The way that knife sharpeners work is through careful movements of metal elements or even diamond tip elements that peel away small pieces of the knife blade. When struck in a certain fashion, the knife becomes sharper, as the rigid elements create a sharper edge. It’s something very critical overall. The easiest way to consider this notion is to look to the old adage, “iron sharpens iron”. Basically, the friction that is placed between two metal edges, creates sharpness between the two. That can be achieved with the following best sharpeners that you can buy right now. These are the best based on reviews, sales, features, and effectiveness. Regardless of how dull your knives are, these are going to bring new life to them, so that you don’t have to throw them away.
The Presto 08810 Professional Electric Knife Sharpener is one of the premier solutions that you are going to want to look at. It’s an automated sharpener, which allows you to place your blade against the interior of this machine, and allow the blade to sharpen at various angles. This is an easy, automated solution that lets you absolutely get results. Presto’s product works by allowing you to place the blades in several slots, and letting the machine do the trick.
There are 6 major angles that you can use on this, and it will help you guide the edges through. Within a matter of a few minutes, you will have solid blade elements. The Presto 08810 Professional Electric Knife Sharpener has been well reviewed, and many cite how easy this is to work with. If you have never used a sharpener before, this will surprise you with how simple it is. Many reviewers cite how you just guide your blade, and let the machine do the job. This replaces manual options that you may have been using to get results beforehand. This is probably the best overall sharpener on the market.CLICK HERE TO VIEW PRICES
The AccuSharp 001 Knife Sharpener is a unique device. This is not the same option as the one just mentioned. This is not a machine. It’s a handheld device that lets you sharpen any blade, with relative ease. It’s easy to use this, as you just use your hand and push it against the edge you want to sharpen. The tip of this has a metal, diamond tipped carbide that slowly gives friction to the knives you have. This friction is the exact same thing that knife manufacturers use to sharpen steel edges.
What makes this compelling is that you don’t have to press down very hard. You use your hands, and guide the handle across the edge and watch it work for you. You only draw this over the blade, and within a few seconds, you’ll have a blade that will cut a tomato, as well as piece of meat with simplicity. When you purchase the AccuSharp 001 Knife Sharpener, you will receive everything you need, as well as a carbide ready to go. Once you see how this works, you’re going to be stunned by how simple it is to bring new life to your blades. This is the king of best knife sharpeners. Give it a try and you will find out.CLICK HERE TO VIEW PRICES
The King Two Sided Sharpening Stone with Base – #1000 & #6000 is a very interesting looking sharpener. This is going to surprise some, as it looks like a brick. This is a traditional sharpener, and it’s what many professionals use to sharpen cutlery in kitchens around the world. This is a Japanese sharpener that is in fact a stone. It’s a solid stone, and comes on a plastic base. The way you sharpen your blade is to glide the knives you have across the stone at an angle. As you angle your steel, the stone gives friction to the cutlery you have and sharpens it.
Japanese knives only have 1 edge that is sharpened, as you will use precision movements to cut meat, vegetables and more. Western made knives have double edges, so when you use this, you’ll need to use both sides along this stone. The size of this is small, 7.25 x 2.5 x 1 inches. It’s small, and tough, and has everything you need to sharpen dull knives, blades, and more. Reviewers were all surprised at how simple this tool is to use, and how it performs. Whether you have Japanese knives or something domestic, this will do the job.CLICK HERE TO VIEW PRICES
The DMT FWFC Double Sided Diafold Sharpener Fine / Coarse is another unique solution. This is a simple option that you use with your hands. You hold the sharpener at an angle, and then you run your blade across the sharpening, coarse edge. You strike it a bit, and the blade gets sharp as the friction brings about changes to dull blades. Remember, your steel requires friction to become razor sharpness. That’s the goal of this machining tool.
When you pick up this sharpening, you’ll find that the tool has several stones placed on it. It has a DMT monocrystalline diamond surface. Those diamond pieces sharpen with precision. The fine diamonds are the same crystalline pieces that professionals use to create commercial grade cutlery. Even if you’ve invested in buying knives in the past, and you aren’t having the same overall cuts, this will help you elevate the blades. This is a lightweight tool. It’s simple to use, has a fine and coarse surface, and has hundreds of positive reviews. Consumers have stated that the ease of use, and coarse edges help knives within a matter of seconds. Simply put, it’s a strong contender for the best sharpener you can have right now.CLICK HERE TO VIEW PRICES
Lastly, but not least, this is one of the bestselling solutions that you are going to find on the market today. The KitchenIQ 50009 Edge Grip 2 Stage Knife Sharpener is nothing short of a simple sharpener that works like a charm. Over 5,000 reviews present an overwhelming amount of positive notes about this. When you see it, you’re going to wonder whether or not it can help your knives, and testing it once will absolutely make you a believer. This sharpener uses high quality coarse edges at an angle that you put your blades in. You put your blades in, and you slowly guide your edges that help your edges get absolutely sharpened. This is the last sharpener on our best knife sharpener list but you shouldn’t underestimate it.
This has a simple grip bottom so that you can run your knives across the center point without movement. The only drawback with this sharpener is that it doesn’t work with serrated edge blades. However, if you have high end, double or single edged knife sets, this is going to help you get the sharpest edges you can get. The biggest selling point is the fact that it’s absolutely low cost. It’s under $10, and it’s reviewed favorably by over 5,000 people.
As you can see, there are several sharpeners that you can use today. They are easy to use, cost effective, and well-reviewed. These will bring new life to even the dullest of knives. I know this personally because I sharpen my Japanese Santoku knives regularly and they look as good as new after 3 years of use.CLICK HERE TO VIEW PRICES
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One of the most important pieces of your kitchen’s cutlery is your chef knife. This is crucial. No matter what type of food you’re planning on cooking, a good blade will help you out. From preparing vegetables to cutting meat, this is going to be one of the most important tools to purchase.
When you are looking into what knife you should purchase, it’s important to consider two major factors in your decision process.
These two major factors are the most important aspects of purchasing a chef knife. But with that information, you are going to balance a few other elements as well, as you want to have something that is going to last. Of course, these two things may not be a part of what you want overall. If that’s the case, you could always go with any style you want. However, if you’re seeking a durable, long lasting solution for your cutlery, then keep those two elements in mind moving forward.
Gourmet kitchen tools aren’t always sold in the stores you may frequent often. It’s easy to jump into a big box retailer and find cutlery. However, specific solutions that are sharp, and durable aren’t always the case. You could ask clerks and department managers and find out whether or not high end solutions are available, but chances are that you will end up missing out on the best quality solutions.
Most people do not have a gourmet kitchen supply store. If that’s where you’re at, then it’s time to consider going elsewhere. The internet is a powerful tool that will help you locate the right solution. You can look online for chef knives and get a lot of results. But there’s a major downside to this tactic.
The biggest downside that you are going to find with shopping online is that you cannot handle a knife. You cannot hold the handle, nor can you measure whether or not it is going to fit in your hands, or if you’re going to be able to cut with it. When you visit a modern retailer, one that specializes in chef’s supplies, you can rest be assured you can grab hold of items.
If you cannot test a knife beforehand, you’re going to be purchasing something blindly. So what do you do? You could always find friends or family and see what kind of cutlery they have. But what if you don’t have a lot of friends? Or what if you don’t know any chefs? Then what? Well, that’s the real problem that you’ll run into when trying to figure out how to buy a great chef knife.
Here’s the thing, if you’re going to purchase knives online, make sure that you have a modest budget. That will allow you to buy certain solutions and return the ones that you don’t like. Purchase several knives, and test them or read the fine print. Read the fine print of the store you are shopping with. If there’s a generous return policy, adhere to it, and test knives. If you can’t return them, obviously don’t buy many. This takes time. If you’re going to invest, however, this is an important tip to remember about shopping for knives. Quality matters, so your time invested will pay off fast.
As you look into purchasing a chef knife, you will run into issues. The main issue is that marketing collateral is going to get in the way. The marketing of knives usually pushes auxiliary elements that you do not need. In some reviews, and guides, you may hear them referred to as “decoys”. The main goal of the knife manufacturer is to sell you a knife. That is usually by any means necessary. Do not purchase knives based on marketing hype, and avoid having to deal with issues by educating yourself moving forward. It is with that in mind that the following has been written. The following tips will help you avoid the marketing fluff that companies may try to sell you on when shopping for a chef’s knife.
You will see companies promoting different tang solutions. This is something that you are going to see over and over again. There are those that promote a full tang and partial tang. This is the element that is in between the handle. Either the blade goes through the handle (full tang) or it doesn’t go through the handle (partial tang).
Which is better? That’s the thing, there’s no real “better” solution here. What you need to be wary of is when a company will try and tell you that this is the best solution overall. The truth of the matter is that it doesn’t really matter. It’s not an important factor because you are not really going to be making it yourself. Not only that, you’re not going to be trying to cut bricks. The majority of your work in the kitchen is going to be cutting through vegetables, meat, and things that are going to cut without pushing too hard. Heavy duty knives made for hunting may be full tang, but chances are they aren’t meant for the kitchen’s precision cutting necessities.
There are two major ways that blades are made today. The first is made through the forging of hot steel. This is pounded away by expert hands. A piece of steel is pounded into shape. This is a “traditional” option that used to be the strongest solution that you can pursue. The other option that you are going to find is that of stamped. Stamped options are made from sheets of steel that are then cut and heat treated to create a blade.
There was a time when only forged options would be the best. That’s no longer the case. The reason why this has changed is simple, technology. Technological advancements have made the two solutions identical. Even though you may find that forged solutions will be priced higher, they can be just as good as stamped options in terms of thickness, sharpness, and more.
You do not want to spend a lot of money on a knife that is middle of the road. Nor do you want to spend money on marketing hype that tells you one is better than the other. Modern technology has made these two identical, and if you go with professional level knives, you won’t be able to tell which is which based on their finish.
Between the handle of a knife and the blade itself, there’s something called the bolster. This creates a 90 degree change between knife and handle. A cleaver, for example, usually has a large bolster at the point where the blade meets the handle overall. There are two major reasons why bolsters are put into knives.
Protection – the first reason is simple, protecting your hand. When you grip a chef’s knife, you want to ensure that you do not lose your grip, nor slide into the blade. Your hands may be wet, oily, or you may just slip. The bolster protects your hands.
Balance – the next reason is in regards to the balance of your knife. This helps you with balancing when chopping, and slicing. The weight that you are going to deal with here is important, because you’ll find that if it’s too heavy, you won’t use it often.
There was a time when this was a guarantee that you are getting a quality knife. That’s not the case any longer. There are a lot of manufacturers in this industry, and there is no “one” way to do this. You may find that certain traditional makers of blades and knives have these, but honestly, it’s a matter of preference as this point. There’s no need to have a large, pronounced bolster, that’s for sure.
Above, it was mentioned that going online to shop for a knife left you out of the “feeling” element of buying a knife. Well, that’s important. The weight and the handle of a knife is going to determine a lot for you. You have to ask yourself simple questions, such as:
These are questions that should be highlighted as you look at the variety of knives on the market today. The majority of professional chefs today are going to look for something substantial. When you have a heavy knife in your hands, you can put in a good deal of force, and you will feel confident. That doesn’t mean that everyone should get the heaviest knife on the market. Everyone has different size hands, different strength, and different focus. You have to be able to determine whether or not a knife feels good in your hands, or whether you want something else. That’s why feel is so important. You can buy something online that is high priced, but if it doesn’t feel good in your hands, you are not going to want to cut with it.
Before moving forward, consider that there is usually a handful of styles that fall into the category of a great knife. Chef’s knives come in several options, but most likely you will find that the best are crafted in the German, Japanese, or Western styles. There may be others, but these are the 3 most common solutions that you will find on the market, especially in high end circles.
Holding each of these knives will give you a different glimpse into the craftsmanship that goes into each one. A Japanese solution, for instance, may be thinner, sharper, and less defined than a Western made solution. A German knife may be thick, and heavy, in contrast to other options. That being said, there is no “one” direction to go with here, which can be frustrating for some, but it’s important to understand overall.
Right now, there’s an increase in popularity amidst German knives. The reason why is because they are heavier, and feel more secure in the hands of a lot of chefs. That doesn’t mean that it’s better, nor does it mean that you should go with that overall. However, it is usually heavier, and easier to manage when cooking meat, and you are going to need to cut a lot of large pieces. Japanese style options, however, are light, and if you’re chopping a great deal, it may reduce stress on your hands.
Speaking of hands, consider what the handle looks like. Not just in terms of visual design, but also how you hold it. How you hold onto the handle, how it’s made, and what it is made of is going to vastly impact what you’re going to be able to do moving forward. Some companies have rubber elements in the handle that let you hold onto their knives better. Others have ergonomic designs, rivets, and polypropylene elements. The handle is going to make the difference between knives in many cases, because your hands are either going to be at ease through the day, or tired from cutting. Weight, handle, and blade all matter in this regards, so make sure that you consider that as you look into the right chef knife for you.
Moving forward into one of the misconceptions about chef’s knives is in regards to size. You may think that there is “one” style attributed to a chef’s knife. That’s not true. There are several shapes, sizes, and overall elements to consider. There was a time when these were all the same. Go back a couple of decades and the standard knife was 10 inches. Today, that doesn’t always appear to be the case. The 9 inch, or even 7-inch chef knife is not uncommon. That being said, there are a lot of blades that you should consider, and how you’re going to be working with them.
A large knife blade doesn’t have to be intimidating. You have to consider what is best for you. Only you can decide whether or not you want to use a large blade, at around 10 inches. There are some chefs that teach their students to have a larger, longer blade in the kitchen. Meanwhile, some have found smaller, sharper solutions to work just the same. Your hands may not be able to handle a large, weighted option, so don’t panic if you see only larger solutions.
If you don’t want to use a 10-inch solution, consider how popular the 7 inch santoku knife is getting. This is a Japanese style chef’s knife that is making a lot of headlines. The reason is because of the versatility, strength of the blade, and ergonomic handles. 7 inches is just enough to handle most jobs in the kitchen, and for those that don’t have large hands, it’s perfect. Not only that, they aren’t usually heavy.
The ultimate test of a knife is one that you see on late night infomercials. You see the chef cutting a piece of leather, a brick, and then going to a tomato and cutting it without any pressure. That’s the ultimate test. Are you going to be doing the same? No, of course not. But the sharpness of a blade is one that cuts through a tomato without having to deal with the issues associated with pushing down. Pushing down on a tomato is going to cause it to burst, and squish. You don’t want that, obviously.
The sharpness of blades today will be great on day one. But what about day 100? That is going to be a major issue that you are no doubt going to have to deal with at one point or another. Every knife can be strong first day. In order to have a sharp knife that lasts, you are going to have to invest in a quality manufacturing process. Name brands usually work in this regards. Unfortunately, there are few companies that are truly putting out great knives, and therefore you will need to consider price, quality of steel, reviews, and more. Some big names, however include MAC, Wusthof, and Shun. Look at where the knife’s blade is made, look to see what tradition it’s made in, and the price tag. A $10 chef’s knife may not be as good as a $100 one, just saying.
What if you go cheap? You may be asking yourself. Well, that’s not a bad thing at first glance. Many people go with something that is going to cost them a lot less up front. However, look out for issues that come with that. The first big issue, for instance, is the edge. The edge will fold, and that means it will be extremely dull. The next thing that will happen is that it will break. You’ll be trying to cut, and you’ll find the blade warps, and even snaps. You may get a month or two out of it, but if you’re a serious home chef, you are not going to get much more out of it than that.
It’s possible to find a good deal. Don’t stop searching, but be wary about what you find. If you find a company that is telling you their knives are amazing, look at a few telltale signs that they are lying. For instance, how long is their warranty? A knife company that is not going to stand behind their knives will not have long in this regards. Not only that, they will not sharpen for free, nor replace dull blades. The next thing to look for is the price tag. If you see a high end knife, discounted to all new levels, be careful. Look at the reviews that people have put up in regards to the knife that you want to buy. That is going to dictate whether or not you are going to be receiving a good quality knife, or you’re dealing with a solution that will not pay off dividends. Suffice to say, don’t go cheap. Seriously, don’t skimp on the knife you’re going to buy. It’s easy to go inexpensive, but quality will suffer every time.
Dissecting all of the information provided here may be rough. You may look at all of this and find the notion of purchasing a new knife intimidating. It’s a lot to consider, no doubt. But you have to remember a few things about the knives that you choose to purchase. The main thing is whether or not you want to cut through food. If you do, and don’t want to smash everything, then this is important.
Ask yourself what your priorities are? Seriously. Ask whether or not you need something that cuts, dices, slices, and filets. Consider what you cook on a regular basis. Give it some thought and you will no doubt find that your priorities have to be within certain parameters.
Here’s a quick rundown of some of the priorities you should cycle through before you purchase any knife today.
There are a lot of chef’s knives you can purchase. Look online right now and you’ll be hit with thousands of solutions. If you’re not sure what is going to work for you, take into consideration what your overall needs are. Set a budget, and then set out to compare, contrast, and handle as many knives that you can. You’re going to find that a good knife will make or break a lot of the dishes that you plan on making. Whether you’re a novice in the kitchen, or you’re a beginner, this is something that you cannot take lightly. If you remember nothing else, remember not to go cheap, that’s disastrous all around.
There are several types of knives that you will find in any major kitchen. One of the options that you are no doubt going to need is that of a carving knife. This is an elongated knife that has a little flex to it, and is meant to cut through meat fast. When used properly, you can cut chicken, turkey, or any meats with precision overall. This can be perfect for getting very thin slices, or thicker angled slices of meat away from the bone. Japanese kitchen knives are also great alternatives when it comes to wanting thinly sliced meat.
The best solutions that are available today are sharp, weighted, and help ensure that you are able to pull away only the best parts of meat from a bone. Whether you’re looking at carving a chicken that has been roasting, or you want to debone it, or even quarter it, or do just about anything. This is a very sharp, and useful tool to have around in the kitchen. If you want to pick the best carving knife possible then you are in the right place. The following are the best carving knives that you are going to want to consider picking up today.
The first option that you’ll want to consider when focusing on the best carving knife is the Mercer Culinary Genesis 8″ Forged Carving Knife. This is a knife that has some very good features up front. First of all, it’s 8 inches long, and it has a strong blade. The sharp edges on this blade are made of high-carbon steel. It has been treated to not stain, and resist rust. Aside from that, the santoprene handle is ergonomically designed and simple to use. It’s weighted slightly, and made to not slip from your hands if it gets wet. The single piece blade is made from German steel, and will be easy to use from day one.
The reviews on the Mercer Culinary Genesis 8″ Forged Carving Knife have been mostly positive. Not one downside has been mentioned thus far, and it’s due in large part to the strength of the technology that has gone into the blade. You will receive a razor sharp, strong blade that is meant to cut through even the toughest of meats. Cutting through joints and cartilage of chicken and turkey will be made even easier when you have this in your hands.CLICK HERE TO VIEW PRICES
Next up is the Victorinox 12-Inch Granton Edge Slicing Knife, and it’s slightly different in design. The design has a rounded tip, which may be odd to some, but it’s made for precision cutting. The blade is sharp, and for cutting large pieces of meat, that rounded edge gives you a maximum surface area. Think of carving a turkey, and you’ll realize that the blade here is made to cut along an edge with ease. Your long strides will allow for easy surface changes, and slicing that will no doubt produce seriously compelling results. This is one of my favorites on our best carving knife list.
This knife’s blade is made of carbon stainless steel, and has been ground with wide edge. The sharpness is above standard, and the handle has been designed with a non-slip coating. It’s been NSF approved for that matter. This is a Swiss made solution that is easy to sharpen, and easy to use from day one. The straight edge is strong, sharp, and can withstand high heat as well as extreme cold. There is a lifetime warranty attached to this option, so that you gain peace of mind when cutting over time. Reviewers found that this knife was strong, easy to use, and sharpened from day one.CLICK HERE TO VIEW PRICES
If you’re in the market for an electric solution, then you will definitely appreciate the BLACK+DECKER EK700 9-Inch Electric Carving Knife. This is a strong, bestselling solution that is electric overall. The build is unique in that it’s made of strong, stainless steel blades, with a motored grip. There’s a safety lock in place so that you don’t have to worry about getting hurt, or it starting without your motion. The movement of the blade is not extreme, allowing you to cut soft items like cheese and bread if need be.
For those that are carving turkey, ham, and chicken, this helps with those pesky joints and bones. Whether you are cutting for precision slices off a large piece of meat, or you are carving thanksgiving turkey, this is going to be your best friend. With thousands of reviews, you’ll see that amidst manual carving knives, this is definitely an upgrade. Handling this electric carver is easy as the handle is ergonomically designed to fit in your palm without much pressure. You will not have to “press” down a lot to cut through meat, you can glide along and cut precision slices with relative ease. This is the best electric carving knife I have ever seen.CLICK HERE TO VIEW PRICES
This set is interesting in that you are going to receive 2 elements that make for easy carving. The Wusthof Classic 2-Piece Hollow-Ground Carving Set is a bit more expensive than others on the market, but that’s because you are getting precision steel. The steel here is made of German high grade quality. The stainless steel is forged with ice molding. German manufacturing steel knives are on par with the best in the world, and this blade is another grand example of that. The blade is attached to a 3 rivet handle, with easy to use ergonomic design. There’s a waited element to allow you to cut with your strength, and with ease over longer strides.
A 2-prong fork comes with this solution, so that you are able to get more leverage when slicing ham, or carving turkey. The blade design, handle, and fork are all made of high end stainless steel. This set is resistant of rust, will not stain, and can cut in high heat and extreme cold alike. The reviews have noted that this is definitely a high end solution that gets the job done with relative ease. The strength of the blade, the weight of the steel, and easy handle makes for a stellar knife set.CLICK HERE TO VIEW PRICES
The last knife on this list is not the least, it’s the Zyliss Carving Knife with Sheath Cover, 7.5-Inch Stainless Steel Blade. This sleek blade comes with a sheath cover, and is made of high end carbon stainless steel. The sharpness on the blade has been tested and honed to be absolutely precise when you’re carving turkey or trying to slice ham thin. The handle is made to fit comfortably in your palm, and there’s a rubber grip to ensure that you do not lose your grip while carving.
It’s recommended that you had wash the blade, but it is dishwasher safe. Reviewers have discussed the knife’s overall edge, and how sharp it is upon first use. It’s meant to last a great deal of time, without sharpening. The company has given this solution a 5 year guarantee, so you can rest assured that this is going to give you precision cutting for more than just your initial thanksgiving dinner. The blade, the handle, and the price tag are all upsides to this high quality knife that is the best turkey carving knife for the money.
As you can see, there are some great carving knives on the market today. The above 5 are just some of the main elements that you will want to explore. They are each made with strong blades, and help with long strides, or angled cuts straightway. A good carving knife makes serving dinner way easier, that’s for certain.CLICK HERE TO VIEW PRICES
If you want to learn more about the different types of knives on the market, check out our comprehensive knife guide to learn more.
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Choosing a proper kitchen knife may seem daunting at first but it really is quite simple if you take your time and do your homework properly. The first fact you need to understand is that kitchen knives come in a variety of different qualities depending on your need and your budget. If you have a low budget and just need a knife that does the job well enough, you can settle for a factory made knife that is usually made in bulk by machines and not by hand. Most of them come with plastic handles and materials that you wouldn’t exactly consider high quality. However, if you need a high quality knife that will last for years and have the money to pay for it, there are gorgeous kitchen knives available that I consider to be masterpieces made of premium quality materials. Whenever I think about this kind of quality the only two knives that come to mind are Japanese kitchen knives and German kitchen knives.
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I think it is safe to say that for most situations, the more you pay for something the higher the quality of that item is going to be. When it comes to kitchen knives, this rule most definitely applies so you need to always keep this in mind before making any purchases or cutting corners. Now I am not saying that you cannot find a good quality knife in the cheaper price range. You definitely can but they usually won’t last as long as the premium quality ones. If you don’t have much of a choice about this matter, check out our cheap kitchen knife sets and our best knife set under $100 for a knife that will perform well without breaking the bank. A lot of my reviews of these knives will be included the knife review section of my site so check it out if you need more information.
This is the part where it gets confusing for people that have never purchased a kitchen knife or kitchen knife set before. If you buy a set, usually it comes with every type of kitchen knife that you would every possible need plus you get a knife block with them which can be pretty useful. Another alternative would be to buy each kitchen knife separately which the more experienced chef tends to do. Here are some of the pros and cons to each option.
Buying a kitchen knife set
You will usually save more money buying them in a set.
All of the knives will look identical which looks great when you have them on display in your kitchen.
Most of the knife sets come with knife blocks, a honing steel, and kitchen shears which is highly convenient.
Most people never use every single knife in their set so they usually go to waste.
Buying kitchen knives individually
Buy knives and add them to your collection only when you actually need to use them which tends to save people money.
Buying knives individually allows you contribute more money towards a higher quality knife that you need.
You will have to buy your knife block separately because leaving them loose around the kitchen is a bad way of maintaining them.
There is no right or wrong when it comes to making this personal decision. It all comes down to who you are as a chef and what your personal preferences may be. One factor you should always consider when making this type of decision is your budget because that is what really matters in the end. If you are thinking about where you can find the best kitchen knives in the world, you are in the right place.
Whether you are a professional chef by profession or a hobbyist who enjoys making his or meals at home, you need to know about every knife type and when to appropriately use them. I have seen it many times. Chefs continue using the wrong knives and wondering why they aren’t effective during food preparation. The following fact is pretty obvious. If you use the proper knife for the proper task, you will be able to become more effective and you will be able to build the foundation you need to steer clear of bad habits.
It is fair to say that one or two knives can complete most tasks in the kitchen. Most knife users tend to own at least one chefs knife or a Santoku. A very important rule every chef knows is that you can’t count on just one knife like most people do. If you do, you will most likely get the job done but not the same way using a more refined tool such as a paring knife or a boning knife would.
Without further ado, I present to you the 13 types of kitchen knives.
This is the knife that every single chef should have whether professional or just your typical hobbyist. You can basically perform almost any task with it. Tasks such as chopping, dicing, and slicing can be very easy if you know the proper techniques. This means that if you really want to learn how to cook, this is going to be the first knife you buy. Do you own one know? If you don’t get out there today and buy it because it will seriously shorten your learning curve.
A chef’s knife is a chef’s best friend. Depending on the quality and the price you pay for it, you will either lose respect or gain it. In my opinion, the ideal chefs knife will choose you when you start your search. You will just feel it once you start testing different brands. The ideal chefs knife will feel like it is an extension of your arm and made exactly for you. Anyone who is serious about a career in the culinary arts should do their research properly and take this choice very seriously. When choosing the proper chefs knife for you, there are many factors you need to consider, and luckily for you, we have done the work for you. You will not be disappointed with the following brands.
Henckels- This brand is usually the most affordable of the three we will be presenting to you in this section. They are not as polished as the Wusthof brand but you can expect high performance from them nonetheless and you can’t go wrong with the price. Although a bit weightier than the other brands, they make up for it with endurance and blade strength.
Global - This knife is very light and is most appreciated by the type of chef who has refined tastes. Many younger chefs tend to gravitate towards this knife because it just screams maverick and someone who is looking to change the game. While not as affordable as a Henckel knife, it is still well priced and will give you some style along with some great performance.
Wusthof- Last but definitely not least is the Wusthof brand of chefs knife. It is well known in the industry to be for the chef who wants to get the job done efficiently and effectively without showing off. It is one of my favorite knives and is one that I have been using for years because they are seriously one of the best knife manufacturers in the industry. Their reputation speaks for itself.
This is probably one of the scarier looking types of knives and is used in many horror movies. However, it is perfect for doing exactly what it describes in its name. No other knife cleaves meat better and efficiently than the meat cleaver. Most people wonder why the blade is so tall but if it wasn’t the knife wouldn’t be heavy enough cut through meats with thick bones and tough vegetables. Using a chef’s knife to perform this kind of task would damage it so this type of knife is definitely a necessity in the kitchen. There is one other thing that could happen if you try to cut through thick meats with other knives. You could accidently miss and hurt yourself because your accuracy decreases. I have seen this happen many times and it isn’t pretty. You might not have to shop for the highest quality cleaver but you should definitely buy one that is durable to last without having to sharpen it constantly. That could definitely get tedious.
This knife is definitely more of a novelty and you could purchase it if you have some money to burn. Tomato’s can easily be cut by a chef’s knife so there is no need to buy it. You just have to make sure that you have a quality knife or else it might get difficult to cut your tomato’s. If you decide you still want to buy this type of knife, we will include the best tomato knives on the market in a later post. Cheese lovers tend to gravitate towards these knives for some reason so you should definitely check out my post about them.
As far as serrated blades go, this is the only one I recommend buying for your kitchen. Have you ever used a straight blade to cut through a piece of bread? If you have, you will know the feelings of frustration you get when your bread loaf is squished by it. Sharpening these knives is super difficult so I suggest you buy only this one if you love bread and call it a day. You won’t believe how good it feels to slice right through a fresh loaf of bread without squishing it.
This is one of the most important knives to have in your kitchen after the paring knife and the chef’s knife. However, you will need a lot of practice before you can use it effectively because it is for the more experienced chef. It can be used to trim the fats off of fish and remove the bones from chicken. There is no other knife that can complete those tasks so it is highly vital to have one in your kitchen. With this knife you will be able to visualize exactly where you are cutting because it is exactly the perfect size and not long like the others. Check out our guide for top boning knives here.
I love to have a good pair of shears around the kitchen. They are great to use when opening up a turkey or just to cut some string from a package. There isn’t much else to say about it but the fact that using one to do this task instead using a knife can help you avoid injuries. Shears are not to expensive and great to have around for multiple small tasks.
This knife is great when you need a knife that isn’t to big or to small. It is very similar to the utility knife because both because you can use them to show others how impressive your knife skills are in the eating area. These knives will usually be on display and not hidden like the others so it would be a good idea to buy ones that are the best quality. If you want to learn more, check out our latest carving knife guide.
I would only recommend the Nakiri if you are interested in learning to cook Japanese cuisine. Most Japanese chefs use it to cut vegetables and will probably be teaching you how to use it so it would be wise to own one. It is used for root type vegetables and if you master it, you will be able to chop at super high speeds without endangering yourself. A lot of the older traditional Japanese chefs still use these and while not a requirement to use in your home, it is great to see them in action. If you want to learn more, check out our latest Japanese kitchen knives guide.
While not exactly the most important knife in your set, it is still pretty important to won the paring knife. What you shouldn’t do though is make it your main knife. A lot of knife users who are not experienced enough get into the habit of using it like this and it is a hard habit to break. You should only use this knife when you want to make super precise cuts or want to carve a something like a turkey with finesse. As far as budget is concerned they are inexpensive so it is a no brainer as to whether you should buy one or not.
This is a very unique knife because the Japanese use it mainly to prepare chicken. It is comparable to the boning knife but if you are a student in a Japanese cuisine school, you will also need to purchase this one with the Nakiri. If you don’t buy it you will just miss out by using a boning knife and won’t learn the proper techniques that make the experience priceless. If you are into Japanese knives, you should check out our popular sushi knife post.
A very important tool if you wish to maintain your knives properly. Many people believe it helps you sharpen your knives but this would be incorrect. What it actually does is realign your knife when it is bent which happens often if you use it enough. The edges will constantly bend and this is the tool that you need to take acre of your problem. If you don’t know how to use one properly, please check out our how to guide. It is very important because you could damage your knife if you don’t use your honing steel properly.
This has got to be one of the most popular and best selling knives on the market. It is in the medium price range and affordable enough if you are willing to pay just a little bit extra for a knife that could possibly last anywhere from 20-30 years. Chefs love it because it is specifically designed for something they do just about every single day—chopping, dicing, mincing and slicing. The knife does it extremely well and comes high carbon stainless steel steel blade that gives its user a superior performance.
Two other features you should know are its ergonomic design and its lifetime warranty that is notorious in the industry. As soon you place this knife in the palm of your hand, you will feel like it was made just especially for you. It feels perfect and is slip resistant so you don’t have to worry about any unnecessary injuries. Lastly, the lifetime warranty is iron clad and if you have any issues with this knife it will be taken care of or replaced. Their customer service team is great and they know how to treat customers. As far as Chef’s knives are concerned this one is the best on our best kitchen knives for the money list.
I am what some people would consider a Wusthof fan boy. They are the best brand on my best kitchen knives list. Although you will be paying a premium price for knife that is more expensive than most of the ones being sold in the industry, I would highly recommend you buy it. It looks beautiful; it performs like a champ and is made by one of the most popular companies in Germany. They have a rich history when it comes to knife making and they are proud of their craft.
The Wushof Classic 7-inch Santoku knife is a Japanese style cooks knife that is specifically made for chopping, dicing and slicing foods with ease. The hollows on both sides are designed so that the foods you are preparing don’t stick to your knife. As many of you know, this is very convenient because food that consistently sticks to your knife will make you lose time. Another feature includes a blade that has been forged from a single piece of high carbon stainless steel. Lastly, it has a tough polypropylene handle with traditional rivets that allow you to have a stable grip. If you want the best and are willing to pay for that privilege, this is definitely the knife to go for.
This medium priced knife is not only well price but is consistently acing professional tests making it one of the most reviewed knives around. What makes it unique is that it is a ceramic knife that most chefs still tend to love and use without shame. It slices cleanly and easily making it a godsend in the kitchen. What I really like about this knife is the design. The knife is sleek and well designed making it a pleasure to show off when guests come over and take a peak inside the kitchen. It is definitely the best ceramic chef knife on our best kitchen knives list.
Some other features include the fact that it is totally resistant to acids, juices, oils and other elements that would usually ruin a knife. Performance wise, it is extremely light and balanced when placed in the palm of your hand, which allows you to chop longer without getting tired. Just be ware of one very important fact before purchasing this knife. After you finishing using it, immediately wash it by hand and never throw it in the dishwasher. Your beautiful knife will be completely faded and you will most likely have to buy a new one if you make this mistake.
As far as kitchen knife reviews go, this is one is short but will be thorough enough to let you know how great this set is. The true steak lover will fall in love with this incredible set. You will receive 6 durable hand crafted steak knives that have high carbon stainless steel blades. They are extremely sharp and retain their edge for a long time as long as you maintain them properly. I personally own this set and paid a premium price for it but I have not regretted it. It has been two years and they look pretty much the same as the first day I purchased them.
Aesthetically speaking, this set is a masterpiece. The rosewood handles are ergonomically designed with the user in mind. You won’t believe the level of balance and comfort you will experience as you slice and dice through all of your favorite foods. As with the other knives on best kitchen knives set list, make sure to only wash them by hand and promise you will not have to replace them for years to come. They put their money where their mouth is so no need to worry about losing your investment.
If you want to own every single knife you could every possibly need and you have the money to burn on a premium set, this is the one to go with. The set includes a chefs pairing, utility, bread and sandwich knives. Also, included are kitchen shears, sharpening steel for maintenance purposes, and oak block. This set can’t be beat and it is the best in the industry, which is why I included on my best kitchen knives list.
Each blade in the set is formed with the perfect balance of high carbon steel and stain resistant alloy. This means it can pretty much endure every type of environment as long as you maintain them well. The knives aren’t super light but hey are sturdy because of their weighted bolsters. Lastly, included with the set is an iron clad lifetime warranty that will replace any knives as long as you follow their recommendations and wash your knives by hand.
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A great kitchen knife could outlive you if you maintain it well. That is a fact. The endurance of these high-priced utensils is something quite astonishing. And no wonder they are commonly considered a collector’s item. But besides the design or material from which the knife may be made of, its true power comes from the edge itself. Its raw simplicity and the microscopical scale of it may cause you to dismiss it entirely, but make no mistake, because doing so may result in the loss of the quality of your beloved kitchen utensil. So instead, we will give you some useful information about this important part of the knife.
If you’ve had a dull knife at least once in your life, then you must know how excruciating and annoying it can be. Not only does it take forever to cut anything, but the force you need to apply is so immense, your arms and shoulders end up greatly tired. As a result, you will be in pain by the time you’ve finished cooking. However, if you have a perfectly sharpened knife, you will save a significant amount of time and will make the cooking process way easier. Furthermore, your utensil will last longer, which means your initial investment will not go to waste months after you’ve purchased your beloved tool. So, if you want to avoid any issues with your knife, all you have to do is find the perfect edge for it. If you don´t know which one your knife requires, do not despair, for we will show you everything you need to know about edge styles and their behavior.
Knowing how knives are crafted and all the kind of edges you will encounter on the market is very useful for when you want to make the most out of your utensil. Always remember that the first step to taking perfect care of your beloved kitchen tool is knowing everything about it. Only then will you be able to use all this information to your advantage and make the cooking and cutting process immensely faster. Sharpening your knife will be much easier and faster once you are aware of all the types of edges a knife can have. Furthermore, it will keep you from actually ruining your knife from sharpening it in a wrong way. So, without further ado, let´s take a closer look at everything you need to know about knives and their edges before you can even begin to think about honing and sharpening your utensil.
There are various types of edges, although the most common one is the traditional V-Shaped one, which consists of two slanting sides that go straight to the cutting edge. There is also another variant of the V-Shape, known as the compound bevel: a large V with a much smaller V on top of it at the very end. That smaller V is almost imperceptible, to the point that it’s only visible through a microscope. However, it is not the only style there is. There are four more (convex, hollow, chisel and serrated), that vary in shape, and may be used in slightly different ways depending on it:
To conclude this part, just keep this mind: the vast majority of kitchen knives have a traditional V-Shaped edge, but if yours happens to be one of the types of edges above, then you have to take into consideration that it will require a special kind of treatment, in terms of sharpening and honing.
Most of the times, the angle of the edge determines the sharpness of the knife. To understand the concept of angles in a kitchen knife, first we have to know the basics. There are two types of angles in a traditional knife: the included angle and the edge angle. The included angle is the overall cutting edge of the knife, and is almost never referred to. The only one that does matter is the edge angles, which, as the majority of knives are grounded symmetrically, is half of the included angle. Knives produced in the Western/German tradition are grounded in a 20 degree edge angle, which means that the knife (included angles) is cutting in a 40 degree wedge. It is not very sharp indeed, but the good thing is that it can resist a lot more of abuse than a normal, low-quality knife.
On the contrary, Japanese manufactured knives are factory grounded in a 10 to 15 degree. This adds up to included angles up to 30 degrees. That is why these types of knives are no laughing matter because they are extremely sharp. But not everything is perfect, as it can easily present chips and cracks galore.
So, as we have seen, not every knife is symmetrically grounded, the one exception being the Japanese’s ones, which are perpendicular on one side (that means its 0 degrees). The knife is made this way to take advantage of the geometry, so that the included angle is 15 degrees in total. That is crazy sharp, indeed, almost three times the sharpness of a traditional German one.
Sometimes, we tend to think that the cutting edge of the knife is very smooth. Then again, that is what it looks like from a normal perspective. But it would be wrong to assume this. If we were to look at the edge of a knife with a microscope, we would see that it is made up of very tiny, jagged and uneven teeth. Depending on the quality of the steel the knife was hewed from, as well as the fit and finish of the latest sharpening, these teeth might almost disappear If we looked at them using a microscope.
This only goes to show the fragility of the blade of the knife. Especially if we take into consideration the various elements it is usually exposed to; such as hard surfaces, acidic fruit juices, water and air ripe for oxidation; is that we need to take special care of our knives for them to stand the test of time.
Now that you know more about the craft of kitchen knives, you will be more prepared to take care of these high-quality items. Having a good quality knife comes with certain responsibilities to make the most out of it. It is extremely helpful, and as pricey as it may appear, it totally makes up for it, as it can endure a lot of use throughout the years without losing a single drop of its quality. And of course, knowing more about the way it is manufactured can help a lot, as it gives you some knowledge about the correct way to treat your kitchen knife.