What knives do they use on top chef?

Making quality kitchen knives, especially hundreds at a time, is no easy task. You need high-quality steel, skilled traders, rigorous quality control systems and, ideally, your own heat treatment facilities (a very expensive proposition).

What knives do they use on top chef?

Making quality kitchen knives, especially hundreds at a time, is no easy task. You need high-quality steel, skilled traders, rigorous quality control systems and, ideally, your own heat treatment facilities (a very expensive proposition). Not all knife makers are up to the task, especially many novice companies that emerge as wildflowers. The kitchen knife brands in the list above Zwilling J, A.

Henckels, Wusthof, Messermeister, Global, MAC and Shun have proven track records and lifetime warranties. Some have been making knives for hundreds of years. Although I have all six chef's knives on this list of the best chef's knives and have used them to chop onions, quartered melons, cut tomatoes and more, I haven't officially “tried” them. I have refused to subject these knives to a series of supposedly measurable kitchen tasks and use their perceived performance as the basis for rating each knife.

Why? Because I don't think it's accurate or, in the long run, really useful for the consumer. Because, in the end, the main thing you're testing is how sharp the factory edge is. And, while it's more than good to buy a chef's knife with a razor-sharp factory edge on average, the factory sharpness of your new knife, even if you tune it religiously, will probably only last a year or two at most. So why make the cutting edge of the factory edge the ultimate criterion for determining whether or not a chef's knife works for you? Especially if there is another blade that you love in every other way, except that it doesn't turn out to be as sharp as the factory one.

No matter where you live, you can send your favorite chef's knife to a top-notch professional sharpener and it will give you a sharper edge than most factories. But other, more permanent features cannot be modified so easily. Just like the feel of the handle. The look and style of the knife.

so why not be happy with them? All of the knives I recommend are stainless steel or, as today's sellers love to declare, “high-carbon stainless steel”. Is there a difference? Not much. All steel has carbon and all stainless steels have very similar amounts of carbon that can vary only. There is no dramatic difference (when it comes to carbon) between stainless steel and high-carbon stainless steel.

So, as with most things in life (except chocolate), there are always trade-offs. I inherited a Professional S chef's knife from my mother and it has been one of the pillars of our kitchen. I've always liked the feeling of balance with a little weight, but nothing that tires my hand (for the record, I don't spend hours preparing). I sharpened it professionally, many moons ago and with regular sharpening it maintains its sharpness.

Don't believe it, it can still cut tomatoes. This is proof that steel (although by no means the hardest in existence) has been properly heat treated. To keep up to date with this review, I took a close look at a new Professional S to compare it to my previous one. Not surprisingly, Zwilling has improved in the intervening years, making the handle finish matte (much more modern) and making the blade thickness a little thinner (to compete with the Japanese invasion).

Otherwise, everything else seems unchanged, same blade shape, same handle, same feel. The Henckels Classic has earned a positive press because it is an especially good benefit for money. However, in the long run, and if you appreciate a finer finish, I think the Professional S is a better investment. And rest assured that if you compared them side by side, manipulate both in your hands, you would be able to differentiate them.

Henckels Professional S is the heaviest and thickest on the knife list in this review (it relates quite a bit to the Messermeister Meridian Elite Stealth by weight), but it's actually not that heavy or thick. Most home cooks are used to this weight and enjoy the way its gentle, gravitational force helps them when cutting down. However, some may opt for something lighter and more agile. The only time I've noticed that the thickness of the blade slows things down a bit is when I make horizontal slices on an onion (the first series of cuts of three when cutting an onion like a pro).

For the remaining vertical slices, it's not a big deal. The Ikon Classic curved handle can feel better in your hands Whether you want a cushion or not, it's up to you, it's not a measure of quality. Like the Henckels chef's knife above, this santoku is fully forged and has a full tang. But unlike the Henckels, it doesn't host full reinforcement.

Whether you like a head or not is up to you, it's not a measure of quality, but not having one will make the knife easier to sharpen. Ikon's classic santoku also features a scalloped edge that's all the rage to theoretically prevent food from sticking. This is most effective only for certain types of cut, but it sure looks great. Henckels also makes Santokus.

The feel will vary slightly (due to the difference of the handle), but the blade itself will be exactly the same. You pay extra for the mango. I love using this Wusthof santoku for cutting melons, chopping onions for guacamole, and for performing just about any other kitchen knife task. The only time I feel that its compact size looks a little overwhelmed is when you cut large quantities of zucchini, carrots, and other vegetables.

Although the curved handle is slightly thinner than an average chef's knife (also known as the Henckels above), it is ergonomically satisfying. It's also lighter, but it definitely doesn't feel like a toy. Also, I must admit that I don't care about the oohs and aahs I get when I use it in front of the guests. So shallow, I know.

Two of my Best Chef Knives entries are, technically speaking, not chef knives at all. They are Japanese-style santoku leaves (santoku means “three virtues” in Japanese). But I have included them as alternatives to the standard 8-inch chef's knife for those of you who are intimidated by a larger knife, or just prefer to use a smaller blade. For most kitchen tasks, you may not miss an extra inch and appreciate the smaller size.

If you are going the Santoku route, consider buying a 7-inch one and nothing smaller. Most models come in two sizes, and the smaller one (around 5 inches) is definitely not long enough to serve as your main kitchen knife. He is highly recommended by Chad Ward in his book An Edge in the Kitchen for being super sharp. It comes standard with a highly polished edge that Ward claims is superior to any of the “big” knife brands and will hold it for a substantial amount of time.

It has partial reinforcement that makes it easier to sharpen (and it's a nod to Japanese knives). Messermeister has been a pioneer in the world of the German kitchen knife. They were the first to produce a forged chef's knife without a full head (yes, before Wusthof and Henckels), and. the first to sharpen their blades at a bold 15-degree angle.

The old German standard is 20 to 22 degrees. The thickness and weight of the original seemed a bit difficult to handle. However, some cooks love the feel of a heavy blade and may not mind the thickness. More power for them can acquire the original.

For the record, the original 8-inch Meridian Elite is just over an ounce heavier and nearly a millimeter thicker than the Stealth. In addition, the total weight is almost half an ounce lighter. So what do these subtle differences mean? You get a little less stamina. I've already talked about this, so by now you should know what it means.

More mastery of prickling the thorn remains above the food. These are all positive aspects of my book and justify serious consideration of the Messermeister. Performance-wise, the Messermeister has gotten me into a mess and it's one of the most obvious reasons why I refuse to judge these six knives strictly recommended by their factory edges. Out of the box, La Oliva cut one tomato effortlessly, while with two others she struggled.

Because the cutting edges (on all Messermeisters) were thin and finely ground, and the blades were beautifully polished, and, old Chad Ward was so in love with them, I thought the Meridian Elites might still have a chance. So I tried to steel them with a ceramic sharpener (only half a dozen strokes per side) that probably put what's called a microbezel on the edge end and allowed them to cut 'maters like Oliva. Is this what a consumer should be prepared to do? No, of course not. But if one or two knives slip through the quality control of a high-quality knife manufacturer, it doesn't necessarily mean that the manufacturer's knife line is categorically inferior to another manufacturer's.

The most important thing for consumers to do is to educate themselves as much as possible and not judge only by the edge of a single knife. Especially if there are other aspects of a knife design that make you sweat (yes, I know, it's time to visit a therapist). As for the rest of the forged stainless steel blade, the high-quality Messermeister finish is present and taken into account. Another unexpected advantage of the 9-inch Elite Stealth Olive (the only Olive size I've tried so far) is that, although it's long, it's light.

At 7.75 ounces, it weighs even less than the 8-inch Meridian Elite Stealth and Henckels Pro S. This is mainly due to the fact that the Oliva is built with a partial tenon, that is,. Blade steel doesn't go all the way through the handle to the end. La Oliva Elite only comes in Stealth.

In addition, a thinner blade makes the knife a little more delicate, easier to permanently bend or (believe it or not) break it by prying or squeezing. Steel is a monstrous subject, but the Cliff Notes version is that the composition of steel and the way it is heat treated can greatly affect the way steel behaves. The steel of a German knife will tend to be tough and able to withstand abuse, but it won't be as hard as Japanese steel. Therefore, the cutting edge will wear out more quickly and will need to be sharpened more often.

Japanese steel will tend to have a thinner edge and hold it longer. But because its hardness also makes it brittle, it is more likely to chip or crack under stress (i.e. It's just not that docile or lenient. What does all this mean in the real world? The moral of the story? German and Japanese chef's knives have their day.

But don't buy a Japanese knife unless you're ready to take care of it. Otherwise, you risk being very disappointed. If you look at my Best Chef Knives specification chart, you'll see that the Santoku G-48 is the thinnest and lightest of my recommended knives. This suggests why he's so good at slicing (and doing everything else, for that matter) and why many professionals, such as the late Anthony Bourdain, have feelings for the Global brand.

Nor does it hurt that Global knives have long had a reputation for coming super sharp from the factory. Even though it looks slippery, the pebble handle grips pretty well. It has been specifically designed to hug your fingers. I don't like slippery knives and this isn't one of them.

Again, just like with the Wusthof santoku (or any knife with a blade less than 8 inches), if you cut large quantities of vegetables on a regular basis, you'll feel a little overwhelmed. It will cost you more time. That is the main responsibility of a slightly shorter blade. if you do this kind of prep work, say, just once a month, I wouldn't worry about that.

The Global Santoku can take the day probably a little easier than the Wusthof. Designed and manufactured in Japan, like Global, they are a new generation of kitchen knives, a hybrid that incorporates the hardest and thinnest Japanese steel with a western-shaped blade. They're not as sleek as Global, but they're probably even sharper. And (like Global) they are not forged either, but highly mechanized.

The MTH-80 Professional is the workhorse of the various MAC product lines and I suppose it is the most popular because it offers maximum sharpness for the money. In addition, the brazed head creates an unusual combination of superfine blade with additional weight that keeps it balanced in the hand, more like a German-style knife. According to Gourmet Magazine, a MAC MTH-80 compared to an average chef's knife is “the difference between a van and a racing car.”. Do you mind taking one out for a drive? Yes, I know, these are supposed to be chef's knives.

But this is a magnificent peeling knife that peels a peach as if there were no tomorrow. Damascus stamped steel wrapped around the latest high-tech core that will take a thin edge and hold it. I bought one a year ago and it still gives me a little secret emotion every time I cut an apple. It's light, but it stays in the hand because the handle has some outline.

Don't let the beautiful Damascus design on the leaf fool you, it's much more than just a pretty face. Sandwiched between 32 layers of softer steel with a spiral design (16 layers per side), is a thin, hard core that creates the edge. In Rockwell 61, it's harder than all the knives on this list. Giving it the ability to maintain a 16-degree edge for a long time.

The interleaved construction derived from samurai swords serves a dual purpose. First, it protects the hard but brittle core and allows the knife to flex without cracking or breaking. Secondly, the 16 layers on each side house the intricate Damascus pattern that embellishes the leaf. Traditionally, “Damascus steel” referred to a centuries-old (Middle Eastern) technique of joining layers and layers of metal, not just to decorate, but to forge incredible strength, flexibility and sharpness in a sword.

It could give you the ability to cut your enemy's sword in two. This Damascus technique was supposedly lost. Lately, the term Damascus has been used more widely to describe a stamped visual effect created with very thin layers of steel. But the legend of Damascus's cutting power lives on, and there are master blade forgers who feel they are rediscovering it.

I must admit that when I first unpacked my new Shun 6-inch chef knife a few years ago, I was amazed at how light it was. For someone used to heavier German blades, the lightness felt almost chintzy. Over time, I have come to fully appreciate how the sleek, thin blade can cut denser foods with less resistance than my thicker German knives. Don't get me wrong, I'm not ready to leave the ship, but it's great to have Shun as an option.

Another reason the Shun Classic is on this list of the best chef's knives is its delicious Pakka wood handle. Pakkawood is an artificial laminate, similar in construction to plywood, except that it is many more layers sealed under super high pressure with a resin. It is easy to care for, highly water resistant and, like natural wood, no two handles are identical. Of the three Japanese-made blades, the Shun is the largest blade in total square inches.

If you look at the “Width at Heel” number in my Best Chef Knives spec chart, it won't be evident. But if you combine the width of the Shun with the actual length of the blade (the longest of all knives), you can begin to see how sumptuous the blade is. Okay, I still can't resist giving you a kind of broad road map regarding the cutting performance of these ready-to-use recommended blades. You know you want it, right?) So let's make a prioritized list.

Knives grouped together two by two are too close to call. The biggest noticeable difference in the probability of sharpness at the factory edge should be between the three main groups. MAC MTH-80 - Chef Knife Professional Series Santoku Global (G-4) Chef Knife Shun Classic Wusthof Classic Ikon Santoku Zwilling J, A. Henckels Professional S Chef Knife Messermeister Meridian Elite Stealth Chef Knife Haven't had enough? See the bargains on chef knives at Quality Kitchen Knives on Sale.

While there is nothing to be gained by hitting your kitchen knives, they will endure the most abuse. MAC, Global and Wusthof should be at the top of your list if you need a-gile, mobile. If you have smaller hands and want your knife to fit perfectly, the Wusthof, the MAC and the Global should be your first options. The handles of all three are more streamlined and less bulky.

If you have a bigger hand or just enjoy a fleshy knife, the Shun certainly wins, followed by Henckels and Messermeister. The handles are long and the width of the blades should prevent the knuckles from hitting the countertop. In fact, the Global will work quite well in this regard and is quite spacious. The Shun is designed in classic contemporary style; the Global in modern high-tech.

The Wusthof also, with its curved handle, has an extra touch. And rest assured that performance doesn't have to be sacrificed for the look of any of these knives. Although Global should run for the money. Thank you very much for posting when you have the opportunity.

Guess I'll bookmark this blog. Any list that includes global knives is equivalent to listing McDonald's big mac as the best burger, silly. But here are some more general tips. I don't have Global knives, but my friend has a big knife block full of them.

And he has had them for years. When we cooked at his house, there was never anyone complaining about Global knives. I have big hands, so they're not for me, but I like working with them at my friends' houses. GLOBAL makes excellent products that will meet the needs of ANY serious home chef.

I have been using a G2 chef's knife in my kitchen for more than 20 years. I recently sharpened it professionally, which completely revitalized it and made it terribly sharp. My most recent purchase is a 01 knife from the SAI series. Which professional sharpener did you buy for global knives? I'm sorry I've been so late.

I used Seattle Knives on my Santoku and that was many years ago, and with proper care and regular sharpening, the cutting edge has remained incredibly sharp. Unfortunately, Bob Tate (of Seattle Knives) has moved out and is still trying to reopen his store. If you don't want to wait, I'd be very comfortable using KySharp Premium sharpening or Art of Sharp (in Chicago). These are real knives, but they are not yet the best kitchen knives in the world.

If you see below, I was curious too. But Glenn has been too busy to contact us again. My biggest concern is, considering how hard steel is, how susceptible is it to cracking and splintering? Is there a problem with this? I guess you treat it extra, extra special. Is your Global sharpening block a sharpening stone or a water stone? Oh, and can you polish it with ceramic steel? The best kitchen knives on our side of the pond? Bob Kramer, Bill Burke, Devin Thomas, Michael Rader, Marco Tsoukan, Murray Carter, Butch Harner and a few others come to mind.

When you talk about Japan, you're talking about “stores” as opposed to brands that bear the manufacturer's name. Shigefusa would be one that many would mention. I have a beautiful Shigefusa 7; unfortunately it reacts with almost every vegetable I've cut with it, no matter how much I keep it oiled. And I don't have the ability to keep it sharp, so it's a drag to sharpen it professionally as often as I need it.

Carbon steel cannot be prevented from reacting to acid in vegetables. This is natural and, as long as it is washed, dried and oiled after each use, the blade should not rust, but will gradually develop a patina (a dark gray color without much shine). The patina will act as a natural protector and prevent it from rusting just as easily. Make sure you use the right type of oil.

Tsubaki oil is the standard, not vegetable oil or mineral oil. If you simply sharpen it regularly, whether it's on a leather scourer or a medium grain waterstone, you won't need to sharpen it as often. But with a high-end knife like this, you should probably only use a leather or water stone scourer, not as simple as a ceramic steel. The food should be on the cutting board;) Very helpful review.

There are a lot of people looking to buy professional knives now that TV chefs have made the kitchen “great” again. I work professionally with a full suite of Globals, and for anyone who wants comparative value with quality, I am a satisfied customer (who hates Big Macs). Sorry, but Cutco is an absolute joke compared to many of the best chef knife lines. I was very surprised that CUTCO wasn't on the list.

They don't have a lifetime warranty, they have a FOREVER warranty. Do you need sharpening? Send it to them and they sharpen it for FREE forever. I've had mine for ten years and I've never needed to sharpen them. And they're made in the USA.

UU. ,. Henckels can't resist that. There is a dedicated core of Cutco devotees, but many of them are Cutco sales reps, so they're not exactly impartial customers.

For those who don't know, Cutco doesn't sell through stores, but rather relies on people to sell their products one by one. Why do you ask? Thank you for your time, effort and advice. I learned a lot from your site. I have been looking to buy myself one or two nice knives and I appreciate your experiences.

I recommend using a ceramic steel, and then, depending on the wear and your taste for sharpness, sending them to a sharpening service every year or so. Thanks and thanks for the link to steel. I've never heard of a sandstone sharpener. Maybe you're referring to a Japanese aquatic stone that can be used for sharpening and retouching (similar to sharpening).

How to Sharpen a Knife (and Keep It Sharp Like Sashimi) P, S. By the way, is 6 inches quite a small knife for a professional? How do you cope with that size? As for the angle, it is assumed that a Global sharpener would have the same angle as a Global knife. However, after a while, there is no doubt that the wheels will wear out and misalign the angle. Ever since I teach cooking history as a hobby, I love vintage F knives.

Dick, Dexter, Sabatier, Henckels, Cutco's, but for my daily needs I keep evolving. My new favorite toys are Shun Edo, I love the weighty feel of the feathers. But for a piece of meat, I keep going back to Wusthof or Dexter, for bread, it's vintage Cutco. Shun Edo BB1504 5 inch Santoku knife Thank you for the extensive review.

Nice animation for the images too. It's a good starting point to get your bearings when buying kitchen knives. So, I bought a beautiful chef Shun knife for my wedding two and a half years ago, and now the blade is full of notches. I am quite religious about the care of the knife (just hand wash, dry immediately, always kept in the block), but it seems that every time I cut a chicken I get another notch in the blade.

Thanks for the summary of your best picks, by the way. If you are going to cut the bone directly, you should use a pair of kitchen scissors or a blade. And if you are going to fillet and cut around the bone, you should use a boning knife that has a shape that is perfectly designed for the job. While I appreciate the ultimate sharpness, maybe a Japanese chef's knife isn't for me or my fiancee.

Could you buy me one for vegetables? Does anyone want Nakiri? I guess one thing I was missing from this otherwise impressive review is the durability parameter. It is present in the Shun section, where edge hardness is addressed, but in the final recommendations section, that dimension is missing. I appreciate the sharpening bit, as that's important to me, but so is knowing what will be a more complicated edge to maintain a certain relative sharpness over other, possibly more durable but relatively “duller” edges. I think the question is which of the six knives recommended above would be easier or more difficult to maintain? Or, which one could endure more abuse, which would be more fussy and delicate? Good question.

I understand that, of the six recommended knives, the first three that are made of German steel would be stronger, able to withstand more abuse, less likely to chip, and would require less care. They would be the Henckels, Wusthof and Messermeister. Although these knives bear the Henckels name, they come from a very different universe of knives than the Henckels Pro S that I recommend above. The most significant difference is that they are not forged, but “precision stamped”.

Therefore, the steel they are made of will not hold such a sharp edge, nor will it hold it for as long, as the steel of the Henckels Pro S and other higher-level knives that are forged. And to make things even more complicated, Henckels manufactures another line of knives called “International” that are manufactured in Spain. And while they're forged, they also don't match the quality of Henckels' other high-end knives. It's confusing, isn't it? As for the F.

The penis knife you mention, I couldn't find that exact model anywhere. Are you sure you entered it correctly?) I think the Global brand is a good knife because it is lightweight and better in ergonomics and the knife absolutely sharpest between. Other brands are difficult to sharpen, although they have good steel. For example, Wusthof is a great knife, but poor in ergonomics and is heavy.

It all depends on what your needs are, what you like and what you're used to, right? For example, it took me a while to adjust to how light my Shun chef knife was. When I first took it out of the box and handled it, it felt flimsy from what I was used to. But now I've adapted and I really appreciate it. I must say that I slightly disagree about your choice of the Wusthof Santoku knife.

Santokus are generally not as versatile as conventional chef's knives. While they are useful for some tasks, their limitations would prevent them from being on my best list. I wanted to give my readers a variety of options, therefore, the Santoku. My online research tells me that Acros knives are a cheap imitation that tries to impersonate a high-quality one.

Why? That said, thank you very much for clarifying a few things. It's good to know that Arches are manufactured in Spain (not in China) and that they are manufactured by an old and established company. When it comes to Nitrum steel and Acros quantitative tests, I am undecided. I would have to see the results of doing the same tests on other high-quality brand knives before changing my mind.

Hello, first of all, thank you for your work. It's always good to find professionals like you. I'm from Barcelona, Spain, and I live in the U.S. UU.

I've been working in a kitchen supply store for more than 40 years and my family business has been selling knives for 95 years, so I think, IMHO, I know what a knife is. Yes, I agree with you, those German brands are very, very good, but the Americans are very attached to those German brands because they were the first to come to this country. They have (and have always had) good marketing, the most important element is to impart the feeling that their products are “the best. I am an avid cook, therefore, I have knives in my hand all the time.

And I'd say he's fooling himself into thinking that only expensive knives are good. Reputation has a price and you have to pay for it, but it's not necessarily worth paying for it. If you're OK with paying more, fine, but this isn't a smart purchase. It is true that perhaps 70 years ago it was true that those German brands had their own German steel formula, but today this is not true at all.

Here in the U.S. For this reason, we need to be smarter and gather the right information to make the best decision and buy what we need for the right price. About Arcos knives I can tell you that these guys have been making knives only in Spain since 1745 (quite close to J, A. Henckels 173, so I think this isn't much of a difference.

If you visit a factory in Solingen or Arcos, when you are inside you can't see the difference between them, the process is the same, with the same technology and the same strict European standards. For this reason, the Germans cannot be said to be better than Arcos. Of course, you need to compare the same product category, so you'll see that Arcos can be fully comparable to those German brands. For the past 20 years, I have tried many times to cut with my eyes closed using a forged Arcos knife and a forged German knife, and I have never been able to differentiate between them.

Of course, we all know that each hand has its own knife, and the knife that works for me won't necessarily work for you. I don't have an Arcos knife, so my opinion should be based on research (as is the case with several knives I discuss at KKG). But after spending a little more time exploring the world of Arcos online, my revised opinion is that their manufacturing quality is probably similar to that of German brands. Thank you very much, Pere, for encouraging me to review my opinion on Arcos knives.

Here in Israel, unfortunately, Arcos has managed to impersonate great quality among the fans. It's not much better quality than Kenwood knives. However, it is made in Spain. American who lived in Spain for a long time.

I understand the whole art of steel and why you would want a $300 Damascus steel knife or whatever. It's like having art in your kitchen. But Arcos makes excellent knives for cooking and cooking a lot. If you want a great knife that lasts a long, long time, choose an Arcos knife.

As far as your chef skills go, it's not your Arcos knife that's going to stop you. I have cut many times with those German knives and it never impressed me much. Enjoy your trip to the world of food and cooking, it's a wonderful world and it's never too late. If there is anything else I can do to help you in purchasing a quality chef's knife, let me know.

My Facebook page would probably be the best way to continue discussing. It's the only way you'll avoid sharpening it too much and make its sharpness last and last. I've had three of this list. The Wustof 10″ Grand Prix was my friend and confidant for more than 15 years.

Good and solid piece, I shed a tear to remove this tool. However, at this time it looks more like a French knife. The 8″ Henckels was a good buy, I guess that's why it was stolen from me. Light and balanced with a certain aura of familiarity.

Finally, the Shun 10″ Premier is so light and very sharp. Respect this edge, my friends, it will teach you a lesson if you are not aware of your phalanges. I love the site, but looking for a good place to get a good deal. I don't like going to Wiliams-S, they always have an excessive price on my mind.

Any good options to get a good price on knives? There is a lot of merchandise out there and a lot of products that sound similar are not of the same quality. That's why I wrote the previous article. If you regularly track the knives in the list above, you will find that a couple of times a year special offers can be found. Below is a short list of links to some current quality knife offerings that are not covered in my Best Chef Knives article.

Henckels Twin Four Star 8-inch Global G-2 Chef Knife — 8 inch, 20 cm Miyabi Evolution Chef Knife Shun Classic Hollow-Edge Santoku 8-inch Chef Knife, 7″ Henckels Pro Traditional Chef Knife, 8″ P, S. And then there's the Victorinox Fibrox Pro chef's knife, which has an incredible value. It has a utilitarian design, lacks the fit and finish of the other knives I recommend, and won't last that long, but the blade is excellent and can be maintained for quite some time. It's very popular with professional chefs who need a good performing knife, but don't want to worry too much about it.

RE: Victorinox Victorinox makes excellent knives that work like blades that cost four or five times as much. They are factory sharpened, retain their edges incredibly well, and can be sharpened and sharpened to restore sharpness. Chefs love them because they work great, but they're relatively inexpensive. So, they don't have to worry about someone else losing, stealing, or damaging their knives.

Most professional kitchens are wild and woolly places. That said, you should realize that Victorinox is, by design, stripped down and extremely utilitarian. They are lightweight, the blade is quite flexible and the handle looks and feels like plastic. They feel more like toys than other knives, more expensive and finely forged.

Victorinox 4-piece knife set with Fibrox handles How are cutco knives when it comes to cutting, compared to these other high-end brands?. By the way, why do you have “Cutco” in your email address? In fact, believe it or not, when you pay so much for a chef's knife, Cutco is probably your option. In fact, they are of very high quality and I have encountered a multitude of chefs who prefer them to any other knife. And they have a FOREVER guarantee.

If it ever breaks, replace it for free. It's very sharp and takes forever to tarnish. I have a friend who sells them and I love mine. Thank you, Austin, for sharing your experience and your opinion.

I think it's wonderful that Cutco knives have a guarantee forever and that they also sharpen them for free. But for what it's worth, most of the other major knife brands in the world, such as Wusthof or Henckels, also have lifetime warranties. It would be nice to say that you can find these wonderful knives at your local kitchen store. I have a full set of Shun Classics.

Now I move more to the Shun blue steel line. They are incredible and very sharp. The only thing with them is that they need more care, since the forefront is blue carbon. But both of Shun's lines are great and, yes, I use them every day at work.

First of all, I agree with näsplastik (I mentioned earlier) that your writing style is really unique and interesting. I know the list above isn't a final list of the top 6, but I just wanted to know what you think about the Victorinox Fibrox 8-inch chef's knife. Do you think it's good? RE Victorinox Fibrox Check out my response to Judith in the comment thread above (May 27) where I offer my two-cent value on the Victorinox. It would be great to read an authentic review, or recommendation, that is not sponsored by Amazon.

I recommend Victorinox until your skills improve, then compare prices and feel the knives. I haven't had a Premier Plus chef's knife in my hands, so I can't personally attest to that. But my impression is that the feel, fit and finish are top notch and if you treat it right, it will last you for decades. There's no need to apologize for anything.

Here, where I come from (Eastern Europe), F. Dick is much more available than any other brand of quality knives (if any other is available) and this is the main reason I asked for your opinion. Your site is probably the most informative among dozens of others I have come across and I really appreciate your feedback. I can't see the link in your post.

This is not just a site. It is a classic and informative resource. And very useful and more. These chef knives would be the best kitchen knives that I would like to add to my modular kitchen accessories.

Also, should I go for the one with the recesses in the blade (Messermeister Meridian Elite 9-inch Kullenschliff chef's knife) or the regular knife? Buying a chef's knife for a picky cook is a very risky task. It's hard enough if they're standing at a counter and trying several of them themselves. But doing it for someone, when you haven't even had a chance to feel the knife for yourself, could end up being a blow and a mistake. Your choice might work for them, it might not.

the 9-inch Messermeister is slightly longer than an average home chef's knife. It's ideal for cutting melons and chopping a large onion, but some cooks may find it too cumbersome. As for the hollow edge (the slits), it helps to release food from the blade if the cut is pushed or pulled. Otherwise, as I understand it, it doesn't have much impact on regular chopping and slicing.

It's no big deal, anyway, and I wouldn't pay more for it. In addition, depending on how close to the edge the slits are, it could eventually limit the life of the knife. As the blade wears away from sharpening, the exposed indentations will cause the edge to be uneven and uneven. This could take a long time to happen, of course.

This is not a defect, but a design defect that will affect all knives with heads. Another important reason I don't like Chef's Choice is that they tend to grind too much metal. A few years ago, when I was trying to find a suitable solution to keep my kitchen knives sharp, I bought a Chef's Choice, tried it and returned it because I was very dissatisfied. However, if you are absolutely convinced of this type of solution to keep your knives sharp, I would recommend buying a Master Grade sharpener, rather than a Chef's Choice.

The sharpening wheels they use have more elasticity and don't rub as much metal. Good heavens, this comment section has always been going on on the Internet for years. Anyway, years ago, when my wife and I got married, one of our guests worked in a kitchen store and apparently got a big discount on a series of five Shun classics, topped with a Shun Ken onion. I would never have bought such beautiful knives.

They almost sound like plastic when they hit something. I've never heard of Robert Welch knives. But as I quickly read your website, I'm pretty sure that most, if not all, of the knives in the previous article would offer a noticeable improvement in performance (i.e. As you may know, there are a lot of quality knives out there and a lot of different tastes and needs in kitchen knives.

For every brand of knife that I have covered in the previous article, there is a professional chef who swears by it. Therefore, there is no single and correct answer. MAC Professional Hollow Edge Chef's Knife, 8" (MTH-80) Whatever knife you end up buying, it may or may not come standard with its sharpening potential. When the time comes when you definitely need sharpening, send it to Seattle Knife Sharpening.

They are the best sharpening service I know. And 99.9 percent of the time, they'll easily improve at the factory perimeter. Also, check out my articles on refinement to make sure you do it the right way or best. And be sure to use a ceramic sharpener.

This will help keep those edges sharper. For more help in this process of finding the best knife for you, you should also check out How to Buy a Great Chef Knife. And if you dig deeper into the KKG site, you'll find other articles that will increase your knowledge and help you keep your knives sharp. I was going to buy a “good chef” knife until I saw that not all knives are made to cut everything.

Overall, I like German heavy knives, but I'm happy with a sleek Japanese one, if that's the case. Any recommendations? Would you like to mix and match? There is only one more thing I would like to clarify regarding German vs. Would you say that, from what I understand, Japanese is more for dicing and delicate tasks and German knives more for chopping, filleting and rough carving? (With the right knife style, of course. How cool is that? Be sure to check out How to Find a Professional Sharpening Service before handing over your knives to someone.

Both German and Japanese knives can do practically all the tasks you have described. Although if you are going to cut raw fish to make sushi, the best thing is to use Japanese. But you pay a price for this. Steel is also more brittle (and thinner) and can be more easily severely damaged.

With a German knife, if you hit a bone while creaking, it will simply flatten the edge or, in the worst case, dent it slightly. With a Japanese knife, you can chip or break it. it's hard to buy knives for others without their opinion. Please read my article How to Buy a Great Chef's Knife.

And please read my recent response above (to Rich from South Africa) about German vs. If your wife has smaller, more delicate hands, she may really appreciate Shun or Global. But you should be more CAREFUL with them than with a German knife. By the way, there's a handy search field you can use to find topics on the KKG site at the bottom of every page, in the footer.

I use it all the time, for example, I only used it to find the posts I refer to above. It's a difficult task, but I'll do what I can. you'll definitely want to buy their German knives made of softer, but stronger German steel. I start with 2-piece sets and one of the best for her could be the Wusthof Classic Asian Santoku and Paring Knife 2-piece Set.

She might prefer a smaller, more agile Santoku knife over a standard 8-inch chef's knife. I've heard all of these things, but better with the Gunter Wilhelm Lightning ProCut and Premier ProCut lines. How would you rate these knives? I myself researched Gunter Wilhelm a few years ago, and as I revisited his website, I noticed that they have increased a little and enriched his story even more. While the handle and ergonomics seem to be well thought out and GW could make knives with a very comfortable feel, my reservations still take into account the quality of their blades and their ability to pick up and hold a fine edge.

This is the core of a high-quality knife, not just how it looks or feels. I personally haven't used a GW knife and have read some positive reports. So, who knows, they can be very respectable. However, when it comes to sharpness and edge retention, I think there are more reliable options with better backgrounds.

I would recommend starting with something from the list of best chef knives above. I asked because there is a new line made in Germany at Costco. I have to admit that I liked it. They say a Metropolitan report has beaten Henckels and Wusthof knives for years.

Something about a certification and another thing about hardness and. I bought them, but again it was Costco and the price was OK. Do you know the new line? What I know about Gunter Wilhelm is that they are quite talented in marketing. They have a lot of money and experience boosting their marketing machine.

Out of curiosity, I watched two of his videos and was delighted and impressed. The quality, professionalism and sheer fun of the videos were quite convincing. I don't try to be a spoilsport, but I don't like companies that pretend to be one thing when they are another. I have a Calphalon Santoku made in China that I love.

I think it feels better than any knife in my kitchen. I sharpened it with one of the best knife sharpeners I know (Seattle Knife Sharpening), I sharpen it regularly and it's a pleasure to cut it with. But I knew exactly what I was buying when I bought it. Sorry, but I still don't trust quality.

It's good that I had some facts and figures. Mine says Premier ProCut made in Germany. Amazon people say executives. Did I just get scammed? Bottom line.

use them, but don't push them too hard. You don't want the blades to break or break. See how sharpitude is maintained and check with KKG at a later date and let us know. I just wanted to say that the ProCut is 100% made in Germany.

You're right about the executive line. They are made in Germany and finished in China for packaging. They are very important in the barbecue society these days. Maybe contact and see if they allow you to try something and review it before making assumptions.

I still couldn't find anything about the angle at which his knives are sharpened, but if you could, more power to you. If your boyfriend is a professional, then a Japanese razor is a good option. And the MAC model mentioned in my previous article, would be hard to beat and would come at an incredible price. Yes, there are many other more striking brands, but MAC is still a high-performance benchmark.

Getting a second, rougher blade might be a good way to do this, and it's something I've recommended before to others who receive gifts. Although it wouldn't be uncommon for me to use a MAC in the workplace. It would depend on what kitchen you work in, your attitude to knives, etc., etc. Difficult to guess from a distance.

If you're serious about food and its preparation, what seems like your boyfriend is that he really can't have too many chef's knives. If they are quality knives, it can be fun to use them in rotation and it's always good to have a backrest. A good rough knife could be the Messermeister recommended in the previous article. German steel is harder than Japanese, a 9-inch blade will give it more weight, and Messermeisters tend to come pretty sharp from the factory.

This has been a great resource. Any ideas about the Bob Kramer Zwilling JA knife line? I tune myself religiously. I will be checking in about a month to talk about my everyday knife (Santoku) Cangshan X Series 59137 German Steel Forged Chef Knife, 8 inch Looks like you definitely need a thinner, lighter Japanese knife with harder steel. Both Shun Premier and Miyabi might work for you, but they're a bit fancy for a kitchen.

If it were me, I would buy the MAC MTH-80 that appears in the previous article. It's incredibly sharp, designed for chefs and won't break the bank. if you needed to save money, you can do the Tojiro DP. The Tojiro wouldn't be so well finished, but it would still do the job.

There are plenty of other great Japanese knives out there, but trying these two would help you get started and give you noticeable relief from the Wusthof. If you buy a Japanese knife, your best option for sharpening (and retouching) would be a water stone. And if you still want to polish for maintenance (instead of using your waterstone), make sure you use only a ceramic sharpener. Otherwise, you risk damaging the blade edge, which is much harder steel than the Wusthof.

If money were out of the equation, what four knives would you have in your kitchen? Oh, and then there's Murray Carter. it would be great to have a high-end Carter too. And then there are all those high-end handmade Japanese knives and also American manufacturers and, and. I should have asked the question differently, a bit of history.

By the way, are you sure you mean the Kramer Stainless Damascus, which costs more than twice as much as the Shun Kiritsuke?. Kramer makes another stainless steel knife called Kramer Essential, which costs almost half the price of Damascus. I don't think there's ever one, the best knife. Either of the two knives you mention would be a fantastic knife for working in the kitchen.

Both come with a very sharp edge and will be able to hold it. I'm going to further explore the resources on your site to deal with the problem of brute force and ignorance, but the question I have is about knife blocks as storage. Are there any sharpness issues to consider when looking at the knife block? Is the wood OK? Is magnetic the best thing? Is there a reason to limit myself to the manufacturer's lock? The Sabatiers get into a drawer and take a very bad beating. Thank you for the advice that I will certainly consider when making my knife block decision.

I won't let my new knives hit in a drawer I won't let my new knives hit in a drawer I won't let my new knives hit in a drawer I won't let my new knives hit in a drawer Thanks for the very detailed information. What is the correct fluid for sharpening with a whetstone? I use my knives strictly as an amateur cook sharing kitchen chores with my wife, but I enjoy good tools for anything I undertake. We have a minimal, well-worn (dare I say abused) set of Wusthof Classic knives with beautiful white handles. The set consists of a 6″ chef's knife, an 8″ bread knife and an 8″ slicing knife (with a matching fork).

I think the knives are extremely comfortable and well-balanced. In addition, we have a rotating collection of inexpensive utility knives. Although the cheap ones are relegated to the drawer (may heaven help them), the Wusthtofs are always parked on the wooden knife block purchased with the knives. Despite that caution, knives have suffered serious indignities at the hands of housewives and, worst of all, the butcher of a knife sharpener to whom my wife took them.

I've been looking forward to it, but I've been reluctant to buy new knives, not wanting to subject expensive new knives to the same fate. That restraint didn't stop me from looking, watching led me to this discussion and, near the end, his exchange with Bruce and the mention of beautiful knives forced me to jump and seek his advice (and, I should mention, according to the images available in Sur La Table, I thought that chef Kramer Meifi's knife to be the most beautiful of the trio you you refer in your answer to Bruce). About 8 months ago, on vacation, my wife and I wandered around what was mainly a women's accessories store, and, as she looked around at very expensive clothes, jewelry and accessories, I was struck by a box of kitchen knives. The knives, designed by Sarah Wiener for Hugo Pott, were, for my taste, really beautiful and, like my abused Wusthofs, very comfortable to hold.

Then I hesitated to buy one because I backed down from the prospect of subjecting such beautiful and expensive tools to the abuse suffered by the Wusthof, and because I knew nothing about their quality and value. Since then, I have periodically resisted the possibility of buying new knives, as evidenced by the fact that I found myself reading this whole discussion. Against that background, I would appreciate your input on the aesthetics, quality and value of Pott Sarah Wiener knives. Thanks in advance for your advice.

Cons: My only big reservation is the hardness rating of steel, which I had to do a little digging to find out, but I finally found Fitzsu here. According to Fitzsu, these knives have a Rockwell rating of 5-6, which is quite low, and it's puzzling why. Buy a ceramic polish and learn how to polish it. In fact, I can't wait to try them.

I've always been a German knife guy (just a passionate amateur chef, definitely not professional), but ever since my old Wusthofs (bought 18 years ago) have finally reached the point where the knife sharpening service told me they wouldn't do it again last time, it's time to buy new ones. My parents gave me the Santoku Henckels 7″ for Christmas a year ago and it's nice, but right now it's the only knife in the kitchen worth using. If you love to cook (which you seem to like), you'll never regret buying your MAC knives. It's funny, I don't even own them (on my increasingly flourishing shopping list), but I fully trust their reputation.

I've never heard of Yaxell knives. which doesn't particularly surprise me because there are so many great knives in the world. But I did some research and they seem to be authentic made in Japan in the city of Seki, the home of Japanese blades for centuries. They are similar to Shun (and many other Japanese blades for that matter) with a hard steel core wrapped in layers of softer steel.

But the handles are different and some may find them more comfortable. It also seems that there may be a higher degree of quality control than Shun. Just so you know, Miyabi makes several different lines (Evolution, Artisan, Kaisen, etc. The line I recommended to you, the Birchwood line, is not only tremendously sharp, but a work of art.

I don't own them, but I've managed them in the store and I think they feel fantastic. Birch wood is not too finished, so you can still feel the grain texture. And, for what it's worth, my hands are also on the smaller side. This is probably due to the fact that they are the first knife they let you hold in cooking school.

Ha, I would be interested to hear your opinion about this brand of knives. Have you used them? What do you think? I have discovered that, for the price, nothing else can beat them. I've tried Victorinox, but I don't own. I think they can be great for professional kitchens because they cut well and don't cost much (you don't have to worry about losing them or having someone take them).

Yes, you're right, they're ideal for commercial kitchens, but for home use I also like to take out my Shun's ;-) Santoku kitchen knife 165 mm, Aogami No1 steel, Kurouchi double bevel Santoku knife, 180 mm Japanese handle, Aogami Tojiro DP Santoku steel 6.7 ″ (17 cm) If you don't have a store nearby that carries the SAI, I would recommend buying it on Amazon and then returning it if it doesn't suit you. As long as you are careful with the packaging and try to talk to the seller in advance about their return policy, you should be able to do so without any problems. Can anyone else help Emily? Then, depending on your needs, you may want to add a smaller chef's knife (6 inches), a paring knife of different sizes (larger or smaller, depending on the one you've already purchased), a slicing knife, and a filleting knife. The slicing knife you would use for larger cuts of meat, such as roasts and pieces of fish, and the steak knife you would use to quickly cut around bones, whether with raw or cooked meat.

Most of these knives have very different prices listed in the links provided (although I'm not sure if this is just my region). So, you might want to consider upgrading them. In your opinion, which knife is the best, Victorinox or Kyocera. Don't give me your answer from the selling point of view, just give me your thoughts, even if you think both are garbage.

First of all, let me assure you that I have never given, and will never give anyone at KitchenKnifeGuru my thoughts from a “selling” point of view, whatever that means. I believe a lot in the Golden Rule and that's what this site is based on. All the products I write about and recommend come from the point of view of what I would use in my own kitchen. Naturally, I have my own opinions and prejudices, but I'm usually quite frank about it.

Victorinox versus Kyocera Both companies make a variety of knives that vary in quality and features. But let's say you're referring to the Victorinox Fibrox basic chef's knife and the Kyocera Ceramic Revolution Series chef's knife, the 8-inch models. On the other hand, the Kyocera should be sharper than the Victorionox and stay sharp for much longer. There are other subtle differences, but these are the main things.

For what it's worth, none of these knives would have in my kitchen at home, mainly because of the utilitarian design and the lightness (and flimsy) of the blades. However, the Victorinox can be a great choice for a professional kitchen because it will work well, but, due to its low cost, you won't have to worry. I've been a fan of the Mac brand for years. I have “upgraded my knives over the past year to some very nice Japanese Takeda knives, but I still have a Mac chef knife in my house and cottage.

In my house, the Mac sits on a magnetic shelf near my sink, away from my work table. So I use it often, but no longer for extensive or very fine work. I think anyone would be happy with the Mac knife. It is well balanced, light and sharp, and holds the cutting edge well.

From a few other brands mentioned and commonly appreciated, the Mac is a step up in performance. Takeda knives are a quantum leap again compared to the Mac. They have a cutting edge that makes a lightsaber look dull, so light you'll never get tired of using them. They hold an edge for a ridiculously long time.

However, sharpening them is not easy. I haven't tried to sharpen myself and I only have one store that I trust. They're carbon steel, so they require more care than a stainless steel knife, make sure you're OK with that. It seems to me that the extra care needed is very small, just wash and dry the knives after each use, oil if you are going to store them for a long period of time (i.e.

Last year I bought a Takeda Nakiri, which I thought would be a good addition. I use it for almost everything, changing to a gyotu only when I need a larger knife. I love chef's knives, but the nakiri is so useful to me that I can't help but recommend it. Another tip that has helped me is to polish with a scrubber instead of steel.

It takes a little time to get used to, but not much, and it does a much better job than steel. I've always found that the angle in a steel is a bit uncertain. Phoenix Knife House is a fantastic scrubber for kitchen knives and razors, and it's cheap. I paid a lot more for my razor bands and they are much smaller.

I do about 10 strokes on each side most days and it takes about 30 seconds. This practice is highly recommended with harder steels such as Takeda. I think softer steels can go either way, but I still prefer the scouring pad. The only other thing I would mention that you may or may not be aware of is that magnetic wall mounts, depending on their construction and the way you use them, can damage the sharpness of the edges of your knives.

If the grid is designed to allow the cutting edge of the blade to actually touch the metal of the magnet, you can make small cuts in the edge each time you remove or mount a knife in it. And if you're casual and let the knife hit the magnetic metal, the sound will be worse. KKG You have to pay a lot for Henckels Professional 8's. Here in Belgium I found a series of 7 sets for less than 161.70 to be exact.

I'm not dissatisfied, I'm just curious to know what's available. Henckels Pro The Henckels Pro, which I just researched for my Quality Kitchen Knives on Sale post, has a completely redesigned booster that could work well for you. The Pro line is comparable in quality to the Professional S, but has a more modern look and feel. It would be a dramatically different knife from most of the ones Global makes, which, I think, is what you're looking for, right? Thanks in advance to KKG for all its information and its intelligent approach to recognizing the opinions of the different posters on the various knives available and the experiences of the people who use them.

I have smaller hands and have a “decent collection” of reasonably quality knives ranging from Wusthof to Shun (including Classic, Elite and Bob Kramer specialties) and Global (several of the normal and lightweight versions and heavier forged offerings). It seems to me that the Shun Classic and Bob Kramer editions maintain the best edges of all. The Wusthof has a good weight, but I have to constantly refine it. I strictly use cutting boards made of bamboo, tamarind wood or nylon, and I store all my knives with care.

My number one for small items is the Shun Elite 3.5-inch paring knife, Bob Kramer, now discontinued. With its wider single grip and curved handle, it's perfect for mushrooms, ginger, etc. It's a work of art that fits perfectly in my hand. My favorite chef's knife is a tie between the Shun Elite, Bob Kramer chef's knife and the 10-inch Shun Classic chef's knife.

The classic 6-inch chef accompanies me frequently when I travel. The non-counterfeit Global chef is lighter, but doesn't hold an edge while the other two. But we need to talk about cutting boards. I'm worried that you're chewing on your beautiful blades.

Nylon (which I guess is soft enough to mark) is OK. But tamarind and bamboo are problematic. Bamboo has a problem with knots that gives it uneven hardness and softness. For more information on this, see my article Chopping Boards Bamboo and others.

But I wouldn't recommend it for snacking. Any experience with Rhineland knives? Nope. I have had no experience with Rhineland knives and, honestly, I have never heard of them before. But I just researched your website and I'm sorry to say that it doesn't impress me.

Rhineland knives are more expensive than any of the brand name knives set out in my previous article, but they are more of an unknown quantity. Yes, they have brilliant testimonies, so who knows, maybe they're a big knife. But that's not enough to convince me. There are so many great knives with great backgrounds.

Why risk it? Is it possible to send him an email? I have some questions about some knives I'm going to buy, I mean, I don't know which of the knives I should buy. I would like to send you the links to the knives and receive professional advice from you. So I'm a second-year chef student from Finland and it's time for me to buy my own chef's knife. My hands are quite large, but thin and bony.

I prefer lighter knives to heavier ones, but I can also handle heavier knives. I am looking for a versatile knife for everyday cooking at school. In fact, I don't know much about knives yet, but I looked on the Internet and these are the few that came up. Zwilling Four Star 40th Anniversary 6″ Santoku Knife (I'm not so sure about this brand.

It seems suspicious that they sell a good knife for 40 euros. Is this a legitimate brand and a good knife?) Zwilling Four Star Hollow-Ground Rocking 7″ Santoku MAC SK-65 - Top Series 6 ½ Santoku Messermeister Asian Precision 7-inch Gyoto Messermeister Asian Precision 7.25-inch Kullenschliff Santoku Messermeister Park Plaza 6-inch Chef's Knife I also looked for some cutting boards. But my budget isn't that big and I came up with this plastic one. Is it good or should I buy a different one (maybe made of wood)? Oneida Cutting Board, 16 inch, Blue As a future professional chef looking for a versatile knife, you will need a chef's knife that is at least 8 inches long.

In fact, many professionals rely on 9 and 10 inches. Unless you end up working in a super-small kitchen creating tiny portions of food, a 6-inch knife will drive you (and your bosses) crazy right away for its inability to process large quantities of food efficiently. However, the smaller size is fine as an additional knife. Even though I'm a big fan of Santoku knives, I'm not sure that's the best way to get you started as a pro or the best knife to have as your main squeeze.

Messermeister Asian Precision Gyoto 7-inch; Messermeister Asian Precision 7.25-inch Kullenschliff Santoku; Messermeister Park Plaza 6-inch chef knife These are all stamped (versus forged) knives that, on German knives, I tend to stay away from. I don't think the edges hold up well. That's why I recommend the Messermeister Meridian Elite in my previous article. I also think that the knuckle clearance on the 9-inch Meridian Elite would probably be enough for larger hands.

However, if you really really really need to save money, you should probably consider the tried and true Victorinox chef's knife. Although it is built with inexpensive materials (plastic handle, etc.). And it has a wide blade that will give your larger hands free space. You can also take a look at the Wusthof Pro Chef knife.

I'm not a chef, but I'd say I'm a decent home cook and I cook a little. We cook at home a pretty decent amount and once or twice a month, I'll do something more elaborate that involves significant preparation. In winter, we'll make a bunch of soups that require dicing tons of onions. I just release that to give you an idea of my needs and my level of experience.

So today I visited your friends at the store you are affiliated with and they let me chop onions and carrots with several knives. I went with the intention of buying the Miyabi Kaizen II that was for sale, in a big way. But they made my decision more difficult by making me try some knives, even high-end ones. They will respect the prices for a week.

Can you give me your opinion? I'm interested in what you have to say about durability and the level of maintenance required as well. Secondly, all of the knives on your list are high quality, beautifully designed knives that could serve you well. Judging by the amount of food you cook, I don't think any of them are above your head or too indulgent. So I would lean more on what feels best, what makes your heart beat when you look at it and what is the most fun thing about wearing that kind of thing.

Third, don't get too caught up in the sharpness comparison. Yes, some blades may have it a little longer than others that come from the factory. But once you take them to a professional sharpener, which you will have to do after a year or two, no matter how sharp they are out of the box, they will all become very similar in sharpness. My second choice would be Birchwood.

It's incredibly designed and it's incredibly sharp. I make these decisions because of comfort, beauty, craftsmanship and because price is not the most important thing to you. If you want maximum sharpness for the best price, I would recommend the MAC of my Best Chef knives. Please promise me that you will buy a ceramic sharpener to accompany your knife and learn how to use it.

I'm sorry to be a plague, but another question. I know you're not KitchenCuttingboardGuru, but I thought you'd still have an opinion, since the two things go together. The final grain is the best, but the edge grain is good enough and that's what I use if that helps. Both are, most commonly, made of maple, just different constructions.

And there's nothing wrong with the right type of plastic either (not too hard). Have you ever tried Italian kitchen knives like Sanelli or Sanelli Ambrogio? I wonder how you classify these brands. I had never heard of Sanelli, so I did some research. Domenico, it seems that the store you represent sells Sanelli knives, so I do it mainly for the sake of my readers.

Was the Premana Professional what I think is comparable to Victorinox?. PLEASE, PLEASE buy a ceramic pole in a hurry. I'm sorry to keep insisting on this, but the sooner you buy and use it, the longer your factory sharp edge will last. I would love to know how the Meiji works for you.

And it will be a help for my readers. So, yeah, check it again after you've used it a little. I briefly reviewed Burrbenders and have mixed feelings. I like their hand sharpening program, but I find it hard to believe that they can do it so cheaply.

Your standard machine sharpening program should be described in more detail because, although the process varies, I would like to know what the usual options are. Low-speed sanding belts, etc. For what it's worth, I'm in the process of renewing my sharpening services review, so there will be more options in the future. My story is that I was a long-time fan of Wusthof.

About two years ago, our Wusthof chef's knife broke, my wife used it on ice, to try to separate it. There it goes, the knife broke. I have had these knives since 1991 with a Wusthof Silverpoint steak knife set. I've been in Japan ever since.

So I decided to look for other knives and found Shun knives. The demo sold by the seller was Shun knives. I couldn't remember what knife I was using, just that it was a Shun. He placed the edge of the blade on a cucumber, leaving the weight of the blade to do the work.

In fact, I was cutting the cucumber alone, incredible. After a while it sold me, but I only bought the Classic blades. I remember the Wusthof, after each use I had to sharpen it, but using the Shun is the difference between night and day. You can't go wrong having a Shun.

I hope you've learned the lesson of never using a kitchen knife as a lever, chisel, screwdriver, or anything else it's not designed for. See my top ten tips for more guidance. When you said, “the Wusthof, after every use I had to sharpen it, I think you meant “sharpen, not sharpen”. If you had sharpened it after each use, you wouldn't have any knives left after a year or two;) True, I had to sharpen the Wusthof chef's knife after each use.

Sure, the blades are used for cutting and slicing, not for prying in any way. I just wanted to put on my two parts, that's all. I would move away from Japanese knives (because they are thinner and more delicate) and I would become German. So you should consider Henckels (or the comparable chef Wusthof, but NOT the Santoku) and the Messermeister.

And you should definitely check out Wusthof Knives a Buyer's Guide, which will give you more styling options, including my favorite Wusthof line, the Classic Ikon. Messermeister Meridian Elite chef knife, Wusthof Classic Ikon 9-inch kitchen knife, Wusthof Classic 9-inch black kitchen knife I have a Messermeister Meridian Elite chef's knife. It's very good for snacking. I recommend this knife to those who are chefs.

The small blade of the paring knife has just broken off the handle and the two blades of the carving knife are very pitted along the edges of the blade. Are you saying that you think Global is an inferior product? Because that doesn't sound true to me. These are the types of things that can damage any knife, but especially Japanese knives that are made of harder and more brittle steel than German. I will be happy to advise you further on the do's and don'ts of kitchen knives.

What line do you have the Origine, the Furtif or the Maestro? BY THE WAY. The only Henckels line I know of that is manufactured in Spain is the International line. It looks almost identical to the Pro S, but in my experience, the finish is not that fine (I don't know about the steel of the blade). I made that big welcome dinner that I described above.

They turned out to be 35 children, not 20, so lots of jambalaya and gumbo. I can't believe high school boys liked my Cajun food, but hey. It's a Kramer knife made in partnership with Zwilling. Compared to the very old and poorly maintained 4-star Zwilling I had from when my wife and I were newlyweds, it was incredibly sharp.

I intended to come back earlier to report on this, but waiting until now gives me the opportunity to say that, even though I cook quite a bit, the edge has been maintained very well. It may not be as sharp as you took it out of the box, but it still goes through the onions and it also does a good job of dicing ripe tomatoes. One thing I thought to mention is the mango. It's one of those asymmetrical handles that supposedly favors right-handed people.

It's not exactly D-shaped like a shun. There is more of an edge instead of a sharp curve on one side of the handle. I'm left-handed and it didn't seem like a problem at all. Maybe as a left-handed person, I've learned to adapt to the right-handed world.

But it didn't bother me at all. I use a pinch grip and the edge on the right side of the grip is a good place for the fleshy pad at the base of my thumb to rest while I'm biting. I also did a test drive with the Miyabi Birchwood, which was also a splendid blade. It also had what would be considered a right-handed handle.

And again, as with the Kramer Meiji, the shape of the handle didn't seem annoying to me at all. It's still by far the sharpest knife I have, even though I haven't sent it to Portland to sharpen it. I think by sharpening you mean Seattle Knife Sharpening in Seattle, WA, right? Yes, I mean Seattle knife sharpening. Sorry, I hadn't seen the other thread.

I commented here because this was where the original discussion was taking place, but I'll add my 2 cents there if I have a couple cents to add. Please let me know if I can be of more help. KKG Is Cutco a good brand of knives? I bought at Costco, but I'm not sure if it's good or not. Like they said, it's surgical stainless steel and people say that surgical stainless steel is basically a mix of different stainless steels and it doesn't mean it's good quality or anything like that.

I don't think the steel they use or their heat treatment is equal in quality to any of the brands in the previous article. I would be much more comfortable recommending any of the above brands. OK, here's what I can find out about Felix Solingen knives. It seems that they are a classic German knife maker for a long time (since 1790 has their website) similar to Henckels and Wusthof.

They are located in the same knife manufacturing capital of the world, Solingen, and use the same X50 CrMoV15 steel to make most of their knives. So, chances are there is something of quality there. The Platinum line looks like a mid-level knife that is forged and likely undergoes the usual heat treatment that any serious knife maker performs on their product. But it may not have as rigorous quality control or processing as, for example, its First Class line, which costs 30 euros more.

However, I would assume that the cutting edge of a mid-level forged knife (such as Platinum) from such a knife manufacturer would last much longer than 2 or 3 months. I have a Henckels' Pro S chef's knife that hasn't sharpened for many years. But I regularly sharpen and treat the edges of my knife with care. Have you read my top ten tips?) Thanks, I'll follow up with another professional knife sharpener.

I will also learn the art of perfecting. I think negligence is a big culprit in my case. Greetings (from a low warm-up) I can't help but notice that your appreciation for beauty is very bad. I'll go through most of the list purely for looks.

For what it's worth, I agree that there are a lot of beautiful and beautifully designed Japanese knives. But I would also add that these Japanese knives tend to be quite expensive and difficult to maintain. In addition, their edges tend to be more delicate than those of an average German knife and should be treated with more care. Your blog is the best thing to read.

Is Cutco a quality knife? I stumbled upon this thread because it is full of references to Cutco. I have used and abused these knives. I broke the tip of the paring knife and also one of the trimming knives. I melted part of the handle of the chef's knife.

But in general, these things have really been maintained over the past 19 years. In my mind, I still think that buying a $100 set at Ross every few years would probably be just as good, but I can't complain about the quality of Cutco knives. Knowing myself, I would never have bought them on my own and I wouldn't go around recommending them to everyone because they are so expensive. In my opinion, and it's just an opinion, a quality kitchen knife is a knife that can take a reasonably sharp edge and then hold it for quite a long time.

And the cutting edge should be able to be reactivated, over and over again, by regular sharpening. In my experience, Cutco has a bit of success in the first case, but fails in the second and third. The main reason for this is that the steel they are made of is not as high quality as any of the knives recommended above. What is the best knife for hard and dense foods? Your question is a bit general.

I need more details to give you an adequate answer. Do you mean German versus Japanese? In most cases, German would be better for hard and dense foods. In my opinion, all of the knives on this list are of good quality and are worth having. But, depending on your needs in the kitchen, each knife has its strengths and weaknesses.

Although I try to cover all of this in the article (for each blade), I also summarize things in the “Pros and Cons” section near the end. Who would have thought that learning which new chef's knife to buy would be such a difficult task?. You certainly narrowed down the options and offered a wonderfully comprehensive guide. I'm curious to know what your reasons were for choosing the classic Wusthof icon.

Do you mind sharing? I'm looking for my first decent knife and I have a small hand, so I appreciate the “small hand” recommendations. This is the twist: I have cerebral palsy affecting my left side. I have minimal sensation and little mobility in my left hand. I have to keep my fingers tucked in and have to make modifications when using a knife for safety reasons and obviously I rely heavily on my right hand.

Thanks in advance for any information you can provide. I would like nothing more than to be able to say: “The Wusthof Bla Blah knife is the perfect chef's knife for you. Buy it!. But their situation is so unique that I don't think there is a simple and guaranteed solution.

I have no doubt that you can find a knife that works for you and the Henckels Pro S can be that knife. And then again, it might not. What I can say is that the handle size of the Henckels Pro S is average. In fact, I learn more from Comment.

You've shared a very informative blog with us. I ended up buying a Shun Classic 8-inch chef's knife. The knife is for my wife. She cooks ALL the time and we've never had a good knife before.

Why did I choose the Shun? Several factors, most of which are blade weight, edge retention potential, and blade thinness. We recently changed our diet and no longer eat meat. Therefore, cutting bones, or close to bones, is not a concern. In fact, this somewhat impacted my decision.

If we still ate meat, I could have chosen one of the German-made knives. But since my wife cuts all the plant-based material, there's no need to worry about chipping the blade into the bones. Caring for this quality blade is important. We made a deal to be very careful with this knife.

It won't be thrown in the sink, left to sit in liquid, and most important of all, it will NEVER go in the dishwasher. Make a decision about what knife cost us. We were worried about buying something online and having to return something that we might not like. In the end we went to Bed Bath %26 Beyond and picked up a couple of knives before buying Chef Shun's knife.

I recommend you put your hands on the knife you are considering before buying. One thing to keep in mind about caring for your Shun is that you could still chip it while you cut it, or twist it while you cut it, through foods other than meat. A pumpkin with a hard skin, such as nutmeg, etc. It's something to be careful about, if not totally avoid.

Also hard chocolate bars. It could also damage the edge or break a tip if it falls on a hard tile floor. So be careful with that hard Japanese steel. Thanks for the great resource, I have started a search to find my first investment kitchen knife.

I was wondering if you had any ideas about Shun Kanso or Miyabi Artisan chef's knives (34073-20). I think the Kanso line is newer and, in terms of price, it comes just below the Shun Classic. Both knives are of high quality and should last for many years if you treat them well. Both have very similar shaped blades, but in terms of weight and overall balance, it's quite difficult to know how they differ without holding them in your hand.

Both knives are made of heat-treated Japanese steel that is hard, but brittle, with a higher Rockwell hardness than any other knife on the previous page, except the Shun Classic. So, check out what I say about “German vs. Japanese chef's knives. You should be careful with any of these knives and, to be honest, I wouldn't recommend someone to buy a knife like this as their first knife.

It's very easy to chip, break, or break a tip. You must treat it with great care. Are you ready to do it? P, S. I just found out that I am 45 minutes away from the Kramer Knives, I may also have to take a trip there soon.

Thank you very much for this complete article based on knowledge experience. I am currently deciding between Santoku Global or Tojiro DP Santoku. What would you recommend to me? Thank you. By now, you've probably already decided and have one or the other of the above knives.

But just in case, allow me to offer my two cents. First of all, it seems that Santokus Global and Tojiro could have a similar feel. According to the Amazon website, Tojira weighs 6.4 ounces, while my own Global measurements put it at 6 ounces even. The average human being won't notice much difference between half an ounce.

That said, you'll most likely notice a clear difference in the texture and shape of the handles. Global has its characteristic pebble handle texture. On top of that, Global makes the thinnest handles I know, so the Global handle will undoubtedly be thinner than Tojiro's. So if the thin and thin knife handles bother you, you'll want to move away from the Global.

With an HRC of 60, Tojiro's core steel is harder than Global (HRC 56-5). What this means in practical terms is that the Tojiro must maintain its edge longer. And I should be able to take a finer advantage. On the other hand, Global's less hard steel will make it less brittle, less delicate and less prone to cracking or splintering.

If you're used to treating your kitchen knives with respect and care, this shouldn't make much difference to you. But if you're not, then Global would be a less risky option. In addition, I would say that my Global has taken a very fine advantage and has maintained it wonderfully for quite some time. Both knives should work pretty well overall.

Without trying Tojiro, I can't come to any more definitive conclusion. And as I always say, there are a lot of great kitchen knives out there;) Could you please share any ideas you may have? If it were me, doing what you described, I would like to use a long, narrow blade, not a chef's knife, and not necessarily a butcher's knife. Although I don't know exactly what you mean by “butcher's knife”. Just as important, the narrowness of a cutter would reduce the strength of a wider blade and make cutting easier.

A chef's knife is too wide and tall, which is not necessary for this task, and only slows down the cut. Most of the brands in the previous article make cutters that would work wonderfully. Some will come sharper from the factory and will probably keep their sharpness longer. All of them should keep their edges better than your Cutco.

But if you want to sharpen, or sharpen, less then I would lean towards Japanese marks made of harder steel. Just make sure they never get close to any bone. In addition, it is very important to purchase a ceramic polisher and use it regularly. You'll never regret it and you'll always thank me.

As I understand it, they fall somewhere between a cutter and a blade. My only question with slicers was that I heard that they are more suitable for cooked meats than for raw meats. What do you think of the Zwilling 1731 chef's knife? It has a high price compared to others, but is made of Cronidur 30 steel heat-treated to 60 HRC. Combine it with a well-regarded manufacturer, a shape very similar to others on your list, and an ebony handle, and I think it's a reasonable price.

This steel is also known as LC200N and Z-finit. I'm not sure why this knife doesn't get more praise. There are very few kitchen knives made of this high-end material. I came across these knives at the annual Henckels sale in Hawthorne, New York, a couple of years ago and was very intrigued.

But I didn't have the extra money to buy one. As far as I can tell, with this 60 HRC steel, Henckels is producing a German-Japanese hybrid knife that will perform remarkably better than a Pro S. It should have a thin edge, hold it well and require minimal sharpening. However, you will have to be more careful with it than the typical German knife made of softer steel.

I don't know why Henckel's doesn't market it anymore. Perhaps because of its hybrid nature, it stays between the cracks. and Zwilling-Henckels is a big company with tons of products. And, currently, it also competes with the Kramer lines produced by Henckels.

I have been looking for different knife manufacturers, both German and Japanese, for a month and I found it incredible how the prices differ. Luckily, I found your in-depth guide. I have to commend you on the way you explain the different terms and how knives differ both in production and size. My only fear is damaging the blade with a sharpener.

Should I use a whetstone instead? Don't worry. you would have to work very hard, and very stupidly, to damage your new blade with a ceramic steel. As long as you follow my advice, the most important thing is not to push too hard, you have no chance of damaging your blade. Which knives did you decide on? Maybe a German one, a Japanese one? Thank you.

I was confused about choosing the best knife for my kitchen. Your blog kept all my confusion away. It's incredible content to explore. Thank you very much for your guide.

I was considering spending around £100 to buy one of the knives on your list. Some cost a little more, however I noticed that, for example, the Wusthof Classic (and Classic Ikon) costs around £80 now, but this Henckels Professional S seemed like a bargain. Is there something wrong with this that I missed? What do you think of Santoku? I already have a good chef's knife, so I went for the Santoku. It seems that you can buy Wusthof cheaper in England than in the US.

Those knives look like real Wusthofs. But be careful, there have been some acts of piracy on Amazon. Is this the one you recommended to me? I'm not sure because of the nuances of the names. I like the wooden handle on this.

Now they really need to be professionally sharpened. I'm not thinking of buying a new Vertoku VG10 blue resin handle set. I really like these knives because they are beautiful, but I would like your opinion very much. I think I've come across the Henckels you're describing and I think they're a pretty decent forged knife.

I always love reading your blog. I just received a Wusthof Classic Ikon 7″ Santoku. It's different from your photo or photo on Amazon, there is no red stamp or steel type. Is this a new design from Wusthof? Even on the pages of Wusthof, this knife has no red stamp.

The same goes for the type of steel. Thank you for the interest you shared here. I was delighted to see that I found related information that I was looking for. No, I can't say that I would recommend buying the knife you asked for, the Dalstrong Japanese steel Shogun.

Although it uses Japanese steel and may have a Japanese style, I don't think it's made in Japan. Last time I checked, Dalstrong knives were made in China. Japan has a long history of manufacturing high-quality knives, China doesn't. Sorry I'm so late for this answer, boss.

You've probably already gone ahead with your purchase, but I'll give you my quick review. There really isn't much of a substantial difference between the Zwilling-Henckels Pro S and the Wusthof Classic. The quality of the steel and workmanship are comparable and the overall feel of the knives: the shape of the handle, the weight, etc. If we add to this the fact that both manufacturers are constantly adjusting their designs, you are shooting at a moving target.

If you're extremely picky, the only way to guarantee that you find a preference of one over the other would be to have both of you in your hands on a cutting board for side-by-side comparison. Otherwise I wouldn't worry too much and would just choose one. However, I think there is a substantial difference in the feel of the Wusthof Classic Ikon and the Classic (or Henckels Pro S). I prefer the smooth, curved shape of the Classic Ikon handle and its look.

Ideally, you should opt for Shun because of its good price and design. What do you think? You've put together a very solid list, but I think it lacks one of the best companies out there Fuku Knives. Fuku, from the United States, seems to outperform even the toughest of these big hitters. And I couldn't find a knife that could compete with them.

However, I have two reservations in recommending them to this audience: their hardness ratings are high, which requires that you treat them with special care to avoid splintering, etc. Many of them are carbon steel, which also requires extra time and trouble. Did you realize that you had to treat them more lovingly? Email (will not be published) (required). I found their chef knives review to be better and more thorough than any other review out there.

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