Where To Buy Victorinox Cutlery10-Inch Chef's Knife, Black Fibrox Handle

I'm in love with my new knife! It is very sharp and has been very useful.Get more detail about Victorinox Cutlery10-Inch Chef's Knife, Black Fibrox Handle.

Shop For Victorinox Fibrox 8-Inch Chef's Knife

It's a very well-made knife for a 30 buck price-tag. I've been using it for several months and experienced only positive emotions when dicing and slicing. It's sharp, made of a high-carbon stainless steel, the handle provides good traction. What else do you need from an everyday chef's knife? And you ain't gonna be too scared to use it for heavy work like you probably would in case of a $100+ knife :)Get more detail about Victorinox Fibrox 8-Inch Chef's Knife.

MIU France 8-Inch High Carbon Stainless-Steel Stamped Chef Knife Decide Now

I just got this knife in, haven't even taken it out of the packaging yet. It may be a fine blade for the money, looks nice enough, BUT... the reason I bought it was because it was supposedly from France. Sam's Club sells a pair of similar knives, made in Brasil, for $13.00, but I bought these specifically because they were not from China (when so much is these days.) Nowhere did it say "Made in China". I feel this is deceptive, and will probably return it unopened because of that fact.

Why am I opposed to Chinese products? They make goods far less expensive, but are usually junk. If I wanted to buy Made In China, I could do that from ANYWHERE, no need to have them shipping this thing in a box that's exponentially larger than the knife itself. (Not to mention that China is systematically taking ownership of the world this way, and I don't care to live under Chinese rule.)

All that gas, packaging, etc., to deliver a Chinese-made kitchen blade? No thanks.Get more detail about MIU France 8-Inch High Carbon Stainless-Steel Stamped Chef Knife.

J. A. Henckels Miyabi 5000S Gyutoh 8" Chef's Knife Right now

I bought this knife along with two other of this series for a gift. The cook in our family loves them!Get more detail about J. A. Henckels Miyabi 5000S Gyutoh 8" Chef's Knife.

Lowest Price Wenger Swibo 14-1/10-Inch Butcher Knife, Large Blade

I bought the 14" knife with no particular use in mind. It is much lighter than I expected, and surprisingly well balanced. The stout handle is attached solidly, molded on, not riveted. It's doesn't seem to be a good fit for someone with small hands.

The fit and finish are just superb, and the polish on the blade makes it look like a work of art. The handle color is not "bright yellow" though, it is safety orange. No way it is getting lost in a kitchen or outside cutting up game. This is a slicing knife, I suspect it's too light to be useful for hacking through a bone or opening a coconut. But those are jobs for a cleaver, not a knife, anyway.Get more detail about Wenger Swibo 14-1/10-Inch Butcher Knife, Large Blade.

Low Price HIC ErgoChef 6-Inch Chef Knife

I bought this knife but for more money with a 30 day Money back guarantee and it was worth every penny. I will have it for life. It's light weight & rocks nicely through foods. I have a smaller hand and it's a perfect handle size and very comfortable. Love it!Get more detail about HIC ErgoChef 6-Inch Chef Knife.

Save Victorinox 10-Inch Chef's Knife, Rosewood Handle

This knife holds an edge very well. Definitely the sharpest knife I've ever owned. My only complaint is that it's a bit on the light side, but that doesn't really bother me much. Also comes with a lifetime warranty!Get more detail about Victorinox 10-Inch Chef's Knife, Rosewood Handle.

Discount Wusthof Classic Ikon Chef's Knife, 8"

I have knives from the Henckels Pro-S, Sabatier Grand Chef, Wusthof Classic, and Shun lines. I was curious to try the new Wusthof Ikon line, and I have to say, I'm hooked. There is a substantial premium over the regular Classic line of knives, but I'd have to say it's worth it.

Aesthetically, the new design is more pleasing, and has modern, flowing lines. The classic Wusthof red sticker is formed into the blade itself, so no more of the sticker coming off during washing! Also, the tang extends all the way to the bottom of the handle, ending in a sleek metal cap. Lastly, the bolster is much thinner, making the knife easier to sharpen.

Out of the box, my Ikon was as sharp as my Shun Nakiri. A few swipes on my steel made it even more so. After an hour of cutting, I greatly appreciated the new ergonomically designed handle. It really makes prepping much more comfortable. The overall balance is skewed slightly towards the handle, but not noticeably so.

In conclusion- a great update on the Classic line, with functional improvements. This is now the first knife I reach for from my block.Get more detail about Wusthof Classic Ikon Chef's Knife, 8".

Cheapest Wusthof 4589/20 Culinar Chef's Knife 8-in.

Wusthof makes the best knife blades in the business, and in my opinion the best quality knives. Cheaper knives generally dull more quickly, and some never get truly sharp at all. Wusthof knives, in contrast, get clean, exact cuts every time, and are a joy to use.

These Culinar knives are a cut above even the Wusthof Classic design on which Wusthof made their reputation. When one picks up a Culinar knife, it feels like the handle molds itself to one's hand, as if the knife is an extension of oneself, rather than a mere implement.

A close look at the shape of the handle will show why. Wusthof Classic and Grand Prix knives - along with the knives of most other manufacturers - have a traditional handle shape, thicker in the middle with a straight back. That does provide a good strong grip if your hand is the right size - and they are pretty good for me, since my hands are of average size.

The gently curved shape of the Culinar handles, though, while providing just as strong a grip, allows more control over the cutting action and the precise angle of the blade. The convex back of the hilt fills out the palm, providing more contact for a more secure hold. The taper in the handle makes it a perfect fit not just for average size hands, but for any size hand: a smaller hand will stay toward the bolster, where the handle is thinner, but a bigger hand will cover the handle further back, where it is thicker.

The bolster - the thick part at the base of the blade - has also been refined for the Culinar line. The transition from blade to bolster is gentler, and rather than being cut straight across the blade, the bolster is angled slightly to facilitate the forward hold used by some chefs. In this forward hold, the index finger is angled down on the right side of the blade - the left side for left handers - just past the bolster and the tip of the thumb is on the blade on the opposite side from the index finger. The forward hold facilitates a rapid rocking cut where the edge of the blade near the tip is held in contact with the cutting board, and the rest of the blade is rolled down on the food to be cut. A rapid rocking action with one hand while feeding the food through with the other can reduce the food to the desired slices, strips, or dice in record time.

The Culinar chef's knife is available in several lengths. The 20 cm (8") length is the one most commonly used, and the one I have; it works well for almost any cutting task in the kitchen. There are times when it feels like a larger size might work even better, such as when using a rocking cut on a large vegetable, but the 8" blade length always seems to be sufficient in the end. Note that the length is measured along the cutting edge of the blade; the back of the blade is slightly longer in Culinar knives due to the refinements in the bolster shape.

When first introduced in 1999, Wusthof Culinar knives cost about double the equivalent Classic knives. They were worth it if you could afford them, but many could not. Now, though, the prices on the Culinar knives have been reduced to only about one third more than that for the Classic knives. If you are in the market for a chef's knife, stretch a bit and buy a Culinar. You won't regret it.Get more detail about Wusthof 4589/20 Culinar Chef's Knife 8-in..

Cheap LamsonSharp Pro 32425 Chestnut Knife, in Tube

Looking for a nice chestnut knife? Look no further. This tool is great. Solid, sharp and safe with a nice hardwood handle and a protective case. Knife has just the right curve for scoring those hard-to-score chestnuts without cutting yourself in the process. Really nice tool.Get more detail about LamsonSharp Pro 32425 Chestnut Knife, in Tube.

Buying Furi FX 9-Inch Coppertail East/West Knife

easy to handle. weight quality is nice.like the thickness. loses its edge quickly because it is a softer metal, but you are able to resharpen nicely.Get more detail about Furi FX 9-Inch Coppertail East/West Knife.

Buy J.A. Henckels Twin Five Star 8-Inch High Carbon Stainless-Steel Chef's Knife

It's not that this Henckels is a bad knife. Cause it's not.

It's that there are dozens of better knives available for the same price or less. This Henckels employs a full length bolster that will only truly serve to hinder sharpening down the road. It is made of soft steel that will not hold as fine an edge and will require far more frequent sharpening than many of its competitors.

The steel in the blade is no better than that in a Forschner. And while it may look a bit less handsome than a Henckels, a Forschner also costs 1/4 as much. And has better geometry (thinner behind the edge) to improve performance. Globals, also costing less than Henckels, use steel and geometry that blow this knife away. They are sharper than Henckels AND their edges last much longer before going dull. Tojiros, even less expensive, are better still. Shuns, costing about the same, likewise have better steel and geometry and also offer free sharpening for life.

These knives (along with wusthofs) have benefited from a trio of false claims about what makes for a good knife. They are:
1. A full length bolster is safer and helps balance a knife.
- Not safer at all. A bolster gets in the way of sharpening and seriously limits the usefulness of a knife down the road. And balancing a knife is not some mystical endeavor like it's made out to be - it's the simplest of physics and the Japanese seem to have it worked out just fine without bolsters.

2. A forged knife is best.
- Was true once. Not anymore. There are laminated knives that far surpass the forged steel of the Henckels. There are stamped knives that are just as strong, just as sharp, and in all other ways the equal of forged steel.

3. A full tang is a MUST in any decent knife.
- A knife should be well attached to it's handle and never come loose or apart during use. That's it. A full tang is only one option of many to this end.

I'm sorry for the rant. This knife is selling for far more than it is worth based on reputation and the misconceptions I mentioned above. A Henckels is a good knife if you want to use the same blade to chop through bones as you use to mince herbs (though if it was properly sharp before chopping through bones, it probably isn't afterward). If you want to bash a knife against hard surfaces and not have it chip, this is your brand. But if you'd rather have a little (or a lot) more performance for your money, you should look elsewhere.Get more detail about J.A. Henckels Twin Five Star 8-Inch High Carbon Stainless-Steel Chef's Knife.

Purchase Tachi 6" Ceramic Chef's Knife Black Series

I bought the Tachi three knife set (with black blades). This knife is identical to one of the three knives in my set. I am not disappointed. In fact, these knives have become my preferred knives for almost everything.

Ceramic Knives are an up and coming thing, but they have advantages and disadvantages. I also bought some Stafford Worldwide Ceramic Paring Knives and I compared all of these very closely to the Kyocera Ceramic Knives, and I find them to be fairly similar, though the Tachi knives are considerably sharper than the cheaper Stafford Worldwide knives.

Advantages:

1. They retain their sharpness for many years, far longer than any steel knife.

2. They are quite inert and do not rust or react to food and chemicals.

3. The blade, at least, can withstand very high temperatures, up to 1,400 Degrees F., and it doesn't hurt the blade. Whether the handle can withstand these temperatures is another matter.

4. The blades are lighter weight than steel.

5. Because of their lack of reactivity, these knives clean up fast and easily.

Disadvantages:

1. Though the blades are sharp and retain their sharpness, I cannot say they are sharper than steel blades. Certainly razor blades are sharper, as are surgical scalpels. A good, sharp carbon steel blade would also be sharper, so don't get confused or expect too much. The advantage is not that they are super sharp, but that they are quite sharp and they RETAIN their sharpness.

2. The blades are not STRONG. They are made out of Zirconium, the same thing that is in Cubic Zirconium, and Cubic Zirconium is a very hard substance, second only to Diamonds. But they lack the crystalline structure of the Cubic Zirconium. On a molecular level they are instead, an amorphous ceramic, almost like glass, and though they don't dull easily, they will break VERY easily if put under any kind of twisting motion, side to side motion, or similar bending stress, or if they are struck against a hard object such as stone or bone. They also might break if dropped on a tile or cement floor.

I strongly recommend you ONLY use it to cut on plastic or wooden surfaces. Vegetables and boneless meat are the premier uses for these knives. Buy yourself a nice counter top butcher block knife holder to keep these knives in, and always hand wash the knives and put them back into the block. Don't leave them in the sink where they might get broken by heavy kettles or plates being placed on them.

Having said all of the above, if you want a sharp knife that will stay sharp and last for many years with proper care, then this certainly is something with which you could be happy. These actually are now the sharpest knives in my drawer, including sharper than several (older) sets of Cutco knives. I rate it four stars ONLY because of the general lack of toughness that ALL ceramic knives have, NOT because of any inherent defect in this product.Get more detail about Tachi 6" Ceramic Chef's Knife Black Series.

Order Wusthof Classic White 8 in. Chef's Knife 4582-0-20

Wusthof's knives are very efficient and comfortable to use. They are well-balanced to give ease of use and make food preparation a joy!! I kept seeing chef's using these on the Food Network & tried this one first. Now I know why they use them and have added many more to my knife block. Great investment for any cook who values efficency and good results from their efforts. The Classic White is beautiful and as easy to keep clean as the Black Classic. The White also makes a 'different' gift for Brides!Get more detail about Wusthof Classic White 8 in. Chef's Knife 4582-0-20.

Where To Buy MAC MBK-95 Mighty French Chef's Knife 9.1/2"

I have had this knife since culinary school in 2004. It continues to be my most used knife in my bag. Most of the other chefs I work with use Mac knives. They are great.Get more detail about MAC MBK-95 Mighty French Chef's Knife 9.1/2".

Shop For Shun Classic 9-Inch Slicing Knife

Shun. What more needs to be said??? It is simple, Shun is the best all around. Will you pay more? Sure you will but you will never have to buy a replacement in your lifetime. Shun knives are the best in the world, no question.Get more detail about Shun Classic 9-Inch Slicing Knife.

Berghoff 12 Piece Chef Knife Kit

I got these knives as a gift.....I am a chef and have been looking for a cheaper but good quality knife set, and for the money it doesn't get any better than these....I own some henckel knives and these are as good if not better than those...they are very sharp and seem to hold an edge very well...So if you are a chef or just someone who loves to cook I recommend you get these as a great addition to your kitchen!!!Get more detail about Berghoff 12 Piece Chef Knife Kit.

Alton's Angles by Shun 3-1/2 Inch Straight Vegetable Knife Review

Being an Alton Brown fan, having his little caricature on the blade is a nice touch, but cutting is what knives are really about, and this is one fine blade. Being high-carbon, non-stainless steel, it does require a little more care (hand washing and towel drying), but it sharpens to genuine razor levels. The unique feature is the angled blade, which really does put your wrist in a more natural position when working at cutting-board heights. I bought this for myself, but it would make a super gift.
Get more detail about Alton's Angles by Shun 3-1/2 Inch Straight Vegetable Knife.

Kyocera KC Classic Series 6-Inch White Chef's Knife Top Quality

I ordered this brand of ceramic knife after getting almost ripped off by Yoshiblade. The Kyocera ceramic knife has worked very well at making my evening mixed green salad. It cuts through lettuce, celery, tomato and avocado with a breeze. I hand wash and dry it after each use and only have used it on a wooden cutting board.Get more detail about Kyocera KC Classic Series 6-Inch White Chef's Knife.

MAC Cooks 10 inch Dimpled Knife #TH100 This instant

I have been using an 8" forged German knife for a long time in a New Orleans restaurant and found myself using my co-workers 10" more often than my own so I decided to try something new. I wasn't aware when I bought this knife that it is stamped not forged so when I first received it I was a little disappointed in how it felt. It's very light and the blade flexes a lot more than I am used to giving it a cheap feel. After two weeks worth of hard work though I have become accustomed to it and wouldn't go back. The blade has remained sharp and kept it's true edge with only minor steeling. I finish with my prep and am ready for more due to the light weight and great balance. This is a surprisingly high quality knife that I would recommend to anyone.Get more detail about MAC Cooks 10 inch Dimpled Knife #TH100.

Anolon Advanced 8-Inch Chef's Knife Immediately

I bought this knife after the one that came with my set somehow cracked. I'm pretty sure this was my fault as I tend to abuse my knives. I've had this one for 2 years now and haven't had any issues. I sharpen it regularly and it takes to that very well.Get more detail about Anolon Advanced 8-Inch Chef's Knife.

Kershaw 9900 Series 8-inch Stainless-Steel Chef's Knife Best Quality

Kershaw is famous for knives, and they've been making knives for a long time. We've had this knife (and another Kewshaw slicer) for a long time, and so far there's little to gripe about.

The good:

The handles are comfortable and easy to hold on to when your hands are slippery. The blade has a nice profile to it (like a forged knife) and is weighted well, even without a bolster. You might mistake these for commercial-grade knives with their utilitarian styling (lots of plastic). Made in Japan. Kershaw's 9900 series knives are made in Japan by the KAI Group (in Seiki), who are known for making very good knives.

The not-so-good:

The handles. They're not wood, but there are places where food can get caught and cause bacteria growth, especially around the bolster (where the blade meets the handle). The blades. The steel is questionable. It doesn't hold an edge well, and despite the claim from Kershaw "shaving sharp," they weren't. The steel is hard to sharpen and can't be sharpened to razor sharpness like forged, or high quality stamped knives. There were corrosion issues with this knife also. I take good care of it, and it developed pits in the blade. Not good. Our Henckels and Cutco knives haven't pitted in over 8 years of constant use.

They're cheap, and that's good. The Japanese made great knives! Just take good care of them and get these professionally sharpened regularly.Get more detail about Kershaw 9900 Series 8-inch Stainless-Steel Chef's Knife.

CulinHome Decor Collection 8-Inch Hibiscus Chef's Knife Get it now!

I love this knife! I saw it in a magazine too and have had mine for about three years. My sister came to visit and loved it (she's a master chef) so I'm getting one for her. I've never had any rusting - maybe because I always wash and dry my knives right away. If it gets a little dull, I just run it a few times on the sharpening rod. Only complaint was that it was so sharp when I first got it that I cut myself! Beware - but I still love it.Get more detail about CulinHome Decor Collection 8-Inch Hibiscus Chef's Knife.

Mundial Future 10-inch Chef's Knife with Hollow Edge Buy Now

First a little background. I have always been interested in cutting utensils; own tons of pocket and hunting knives so a few months ago decided to upgrade the kitchen cutlery from a Sabatier starter set.

Kicked off with a Farberware 23 piece classic forged set. From there have added knives from Anolon (a 9 piece set and Santoku), Calphalon (Katanta), Henckels, Sabatier, and Wusthof. Also bought a Waring electric knife sharpner so I did not have to Lansky when steeling did not bring back the edge. I mean anything worth doing is worth overdoing. The only knife I wanted to add I did not have was a 10 inch chef.

Looked around and decided to try the Mundial. The granton edge Future at Amazon was easily the best price anywhere on a forged 10 inch chef (even less than most stamped) and since I did not have a metal handled knife this was easy choice.

When I unpacked was literally "love at first sight". Balance was just right, handle felt great, edge was extremely sharp and smooth, blade had a nice bell ring and over-all appearance was in a word awesome. Makes you want to slice, dice, cut, carve, puree and peel.

Probably best said quoiting a surgeon friend of mine who is no stranger to a cutting instrument; this is an awesome piece of steel just makes you want to go out kill a deer and start processing. Sorry to some folks but to a lot of us PETA is people eating tasty animals.

In summation the best looking, feeling and handling kitchen knife I own.Get more detail about Mundial Future 10-inch Chef's Knife with Hollow Edge.

Calphalon Katana Stainless-Steel 6-Inch Chef's Knife Order Now

I really like these knifes. I do not actually own this one, but I have most of the rest of the set, including the 8-inch Chef. I got this one as a gift for each of my groomsmen at my wedding. Put simply, having knifes like these make cooking more fun. They are extremely sharp, hold an edge for a very long time, and look really cool, which never hurts :)Get more detail about Calphalon Katana Stainless-Steel 6-Inch Chef's Knife.

Raw Star 6" Black Ceramic Knife with Eco Bamboo Handle Decide Now

The Raw Gourmand
P.O. Box 520
Sardis, MS 38666-0520
323-I-EAT-RAW
rawcritic@yahoo.com

REVIEW OF:
Bryan Au, Raw Organic Eco Chef
Raw Star Ceramic Knives

Contact: Bryan Au
P.O. Box 1911
Manhattan Beach, CA 90267
Website: [...]
E-Mail: rawbryan@hotmail.com


Many people have told me "a knife is just a knife!" This could not be further from the truth. I was asked by Chef Bryan Au to review his ceramic knives. And, here it is; this is my honest opinion and my review of the ceramic knives in general, and his specifically.

Ceramic knives are special and better in so many ways. First, a ceramic knife will never rust since it is not made of steel. There is no chance of getting metal ions in your prepared foods. As a raw/vegan and a person concerned about health, I do not want possible toxins in my food. Since ceramic will not react with foods the way metal can, sliced foods stay fresh longer. Best of all, your fruits and vegetables will not wilt or turn brown because of contact with metal. With these knives, there is another advantage. Since the handle is made from Eco Luxurious Bamboo, it also helps to save the environment.

Until now, Kyocera has produced the most popular black ceramic blade. Their 6" Ceramic Chef's Knife retails for $225.00, and can be found on sale for around $202.50. They do have some cheaper models, but even those run $15-$18 per inch. This is quite an investment for the beginning chef. The question is, how will the Raw Star Ceramic Knife compare to the "top of the line" Kyoceras.

The first thing I noticed about the knife was the sleek design. The black blade with the bamboo handle is very, very elegant. But, having a lot of experience with knives, I know that appearance is not everything. As I removed the knife from its box, I could not help but notice that it had a perfect balance for cutting. The Au knife has wonderful balance from hilt to tip for cutting all types of foods where a serrated edge is not required. With a blade slightly heavier than the handle, the balance is precise. In the case of this knife, the heft (weight) allows the user to rely more on gravity than on sheer muscle. However, the relative lightness compared to stainless steel knives is noticeable.

Personally, I love the fact that ceramic knives tend to stay sharp and hold an edge 10-15 times longer than the finest stainless steel knives. With the knife, I was able to slice tomatoes, carrots, celery and other vegetables with no effort whatsoever. From the tip, through the edge, and all the way to the heel, the knife cuts evenly and effortlessly. With raw carrots, slight pressure on the spine allows a good clean cut. The bolster of this knife provided excellent protection for my fingers while cutting these and other root vegetables.

While preparing a salad using the new knife, I also decided to smash some garlic cloves. I have long used the blade of my knife for this action, but that has always been with a stainless steel knife, and never with a ceramic. I found that the ceramic, despite its lightweight feel, worked wonders. The hard ceramic surface of the blade makes an excellent "garlic smasher."

At a price of about $10 an inch, these knives are a steal for the experienced and amateur chef. I found them on his website at a great price, and also on www.amazon.com. As an extra incentive to my readers, Chef Au is willing to include a free 100% organic cotton t-shirt with every knife order (a $20 value) if you mention that you read about his knives in this review. Listed on his website, you will find an 8" knife for $80, a 7"knife for $70, a 6" knife for $60 and a 4" knife for $25.

Personally, I will be adding several to my kitchen utensil collection. I can make you a promise; if you use one of these knives one time, you will not want to go back to using stainless steel. Cleanup is quick and easy. They will also make great holiday and birthday gifts for friends and family.

Watch for our next review in a couple of days. This one will be on a DVD that Chef Au has produced. You will love it, and it will help you prepare some wonderful raw meals, hopefully using your new black ceramic knives.Get more detail about Raw Star 6" Black Ceramic Knife with Eco Bamboo Handle.

Wüsthof Grand Prix II 9-Inch Cook's Knife Right now

First purchased Wusthof Grand Prix knives in 2001. Bought this knife for me this Christmas along with some other knives for my daughter's starter set.
This knife is the nicest, most well balanced I have ever owned. The handle is a little different from the earlier Grand prix knives but is a great improvement. Your pinky finger will fit perfectly on the handle while using it. I still like my other GP knives very very much, the GP II's are just better. Over the holidays I went on a cooking frenzy just to use my new knife.
These chef's knifes are a definite must have. Depending on your size, get either a 7",8",9",or 10". I am tall so I like the 9" and 10" the best. An average person will like the 8" or 9".

I recommend a good starter set as being: An 8 or 9" cook/chef knife. A 6" carving/utility knife and a 4 to 5" utility/sandwich knife.

Get more detail about Wüsthof Grand Prix II 9-Inch Cook's Knife.

Lowest Price Friedr. Dick 1905 Exclusive Series 8-Inch Chef's Knife

Very nice knife. Long blade with a sharp point for large food prep and for delicate work. Quite sharp out of the box. Likely will last the better part of a century, as I have some F. Dick knives from 1905 in the collection and they still sharpen up very well indeed.Get more detail about Friedr. Dick 1905 Exclusive Series 8-Inch Chef's Knife.

Low Price Mundial 5100 Series 8-Inch Chef's Knife, Black

Noticing that my 35 year old chef's knife was worn and becoming hard to sharpen, my wife bought me a Mundial 5100 8" chef's knife for Christmas.
The grip and balance is perfect, and the workmanship is excellent. I can see no reason to spend more for a pricier brand name. This is a great knife.Get more detail about Mundial 5100 Series 8-Inch Chef's Knife, Black.

Save Victorinox Cutlery 8-Inch Chef's Knife, Yellow Fibrox Handle

I already own this knife with the black fibrox handle and wanted a second one since this is the knife I grab most often over my Henckles and Wustofs. When I saw that it came with a cool yellow handle I had to have it. Unbelievably great knife at an unbelievably great price.Get more detail about Victorinox Cutlery 8-Inch Chef's Knife, Yellow Fibrox Handle.

Discount Shun Classic 7-3/4-Inch Chinese Chef's Knife

Many of the other reviews critique this tool as either too expensive or that it is inadequate somehow for cleaving bones and parting out. This is a misinterpretation of what the knife is designed for. The Chinese use two different blade designs in the cleaver pattern. One is a cleaver in the western sense, in that it is an impact cutter, this pattern has a blade about 2x as thick as a vegetable pattern (like this one.)

This knife is meant to be used more like a thin chef's knife, santoku or large nakiri. Once you get used to using it this way the method is very practical and flexible. Instead of the full block of various knives, you can reduce yourself to one of these, a 6" utility, a 3" paring and a meat pattern cleaver if you do a lot of parting out. I find that I use the cleaver for virtually everything, slipping back to regular pattern knives only when I need a sharper point for something. For those who critique it as too expensive, I would encourage them to take a look at what pro-quality forged tools go for on other sites, I've seen comparable tools going for over 2x what Shun is marketing these for.

The biggest drawback is that stainless steel tends to hold a rounder edge. By that I mean that the edge is very durable but slightly less sharp, and harder to sharpen than high carbon steel. However, that is the price one trades for easy maintenance. A sushi chef, for instance, will sharpen and wipe down his blades at the end of every day. For those of us who are less conscientious, this is perhaps a rational trade off.Get more detail about Shun Classic 7-3/4-Inch Chinese Chef's Knife.

Cheapest Chicago Cutlery 5" Utility Knife Landmark Edition - Gift Box

If you like to cook and are frustrated by knives that are only medium sharp, you will love this one. I have other Chicago Cutlery knives (the wooden variety), which I generally like for everyday use (they are OK if you are consistent with sharpening them), but they are not nearly as sharp as this one, which I have never needed to sharpen. You have to be careful using it if you are used to average knives. It's razor-sharp, with a heavy, solid, well-balanced handle, and at this price it's a steal (as I recall, Kohl's originally sold it for about $25). It also makes a nice gift in the gift box. The only other caution is to avoid using it for other, non-culinary purposes (e.g., woodworking, prying something open), because the tip may break off, leaving the knife still serviceable, but rather lacking in aesthetics. This is my favorite knife - ever.Get more detail about Chicago Cutlery 5" Utility Knife Landmark Edition - Gift Box.

Cheap Chroma Type 301 Designed By F.A. Porsche 10 Inch Chef Knife P01

I ordered this knife from Amazon and received it promptly. This was the first Chroma 301 that I had purchased. I had seen them before in kitchens, and was initially attracted by the sleek modern design as well as how easy they would be to keep clean (NSF) no where for bacteria to hide. I was pleasantly surprised when I first used the knife and found that it was light, well balanced and super sharp. I have been buying these knives ever since--working on a full set 1 at a time. So far they have all been super quality, no complaints at all. One thing I have a little trouble getting used to is the fact that you shouldn't use a steel with them. You must sharpen with a whetstone which I have learned to do about once a week as I use them daily in our catering business. I gave my son, who is one of our chefs, the heavier german knives.Get more detail about Chroma Type 301 Designed By F.A. Porsche 10 Inch Chef Knife P01.

Buying J.A. Henckels Twin Cuisine 6-Inch Utility/Sandwich Knife

Having received this knife as a gift as a part of a set, I would say that this is my favorite knife of the set. The twin cuisine line of knives is rather a hybrid of traditional German and Japanese knife philosophies. They have a very thin belly similar to Japanese knives with the styling like German knives. This means that they cut like Japanese knives but are used like German knives. I personally am a big fan of Japanese knives and have moved away from German knives with the exception these. I use this knife as a mini slicer. It goes through meats with ease. I have large hands and the shape of the handle is perfect for me. The balance is slightly toward the handle but this is a good choice for slicing and dicing. Great knife in my opinion.Get more detail about J.A. Henckels Twin Cuisine 6-Inch Utility/Sandwich Knife.

Buy CulinHome Melrose Collection 8-Inch Chef's Knife

I like this knife, but it only stayed sharp for maybe a few weeks of constant use and then had to be sharpened. other then that, nice and heavy, sleek look, great grip, but you will need to invest in a knife sharpener.Get more detail about CulinHome Melrose Collection 8-Inch Chef's Knife.

Purchase J.A. Henckels Twin Cermax 9-1/2-Inch Chef's Knife, Black

I purchased this knife and the 5-inch petty knife, both about a year-and-a-half ago. I use one or the other daily, depending upon the sizes of the cutting task. Both of these knives are fun to use: light, well-balanced, and extremely sharp. The fit and finish is excellent, as you would expect from Henckels, and the blade is what you would expect from a Japanese knife made in Seki, Japan. Every night, when I am cutting up vegetables or (thawed) meat for dinner, these knives put a smile on my face. They are simply fun to use.

While these knives are not for everything (I keep a heavy German knife for pineapple, squash, frozen meat, etc.), used properly they are excellent at what they do.Get more detail about J.A. Henckels Twin Cermax 9-1/2-Inch Chef's Knife, Black.

Order Victorinox Cutlery 12-Inch Chef's Knife, White Fibrox Handle

A gift for my mother (age ~72) She seemed thrilled with the knife. The chefs blade design is one she had never had. Cooking is one of the few pleasures she can still enjoy and this knife adds to the enjoyment. Large white handle (good for arthritic hands) fulcrum design for easy "roll chop" action. Good thick blade does not "wobble" or flex when cutting tough foods like squash.Get more detail about Victorinox Cutlery 12-Inch Chef's Knife, White Fibrox Handle.

Where To Buy Wüsthof Gourmet 6-Inch Cook's Knife

Wusthof built their reputation on high quality kitchen knives with forged stainless steel blades - and those knives are among the best in the world.

This knife, however, is not one of those knives. This knife, from Wusthof's "Gourmet" line, has a less expensive, and inferior, stamped blade - similar to what's available from other manufacturers for a fraction of the price.

Fortunately, Wusthof does also continue to make the high quality knives on which they built their reputation. If that is what you are looking for - a Wusthof knife that will provide a lifetime of pleasurable use - you will want to take a look at the Wüsthof Classic 6-Inch Cook's Knife instead.Get more detail about Wüsthof Gourmet 6-Inch Cook's Knife.

Shop For Mundial 5100 Series 10-Inch Chef's Knife, Red

I actually love this knife. When it got here it was a lot bigger than I expected (evidently I don't actually know how big ten inches is) but it works great. It is amazing how much easier it is for me to cut and chop with a knife that actually holds and edge.Get more detail about Mundial 5100 Series 10-Inch Chef's Knife, Red.

Pure Komachi by Kai 6-1/2-Inch Stainless-Steel Chef’s Meat Knife

This is a great knife for the cost. The knife can be sharpened, and has a good grip on the handle. It slices with ease. The handle is really damn cute, it has little pictures of a pig, cow, and chicken. It's described to be a meat knife, but I use it for everything. It cuts fruits and vegetables really well. I highly recommend this knife to anyone who is on a budget and is try to get decent equipment for their kitchen.Get more detail about Pure Komachi by Kai 6-1/2-Inch Stainless-Steel Chef’s Meat Knife.

J.A. Henckels Twin Five Star 6-Inch High Carbon Stainless-Steel Utility Knife Review

I purchased this roughly two months ago and it immediately became my primary knife in the kitchen. There are larger chef's knives, which are certainly handy for some jobs, but the great thing about this 6" beauty is that it remains light and easy to handle so that it is well suited for most everyday cutting tasks. The comfort of using the knife is aided by the fact that the handle is every bit as comfortable as Henckels claims. The knife is also extremely sharp and has worked like a dream on everything I've used it on. I've recently begun to slowly upgrade my knife collection and this one has been a great addition. It's easy to handle, very effective, and it should last for many years. I'd certainly recommend it to others looking for an excellent all-purpose knife.Get more detail about J.A. Henckels Twin Five Star 6-Inch High Carbon Stainless-Steel Utility Knife.

Furi Cutlery FX 10-Inch Coppertail Cook's Knife Top Quality

I purchased this knife not from Amazon but directly from the company. It's sharp and it stays that way. I keep a honing steel handy but I seldom use it with this knife. The slightly narrower blade allows you work the knife easily into tight working areas allowing you to surgically dissect a chicken in almost no time. It is also very well balanced. I haven't had the need to file down the copper end yet but I believe that some people will find it quite useful. About my only con with this knife is that the copper is quite hard to keep shining brightly.Get more detail about Furi Cutlery FX 10-Inch Coppertail Cook's Knife.

Oxo International 89251 Softworks Mini Chef's Knife 8-3/4" This instant

there seems to be an issue with the construction. It is easy to use, holds its edge well, but is rather flimsy. I was cutting onions with it one day and the handle just snapped. Very disappointing, could have had disastrous effects!Get more detail about Oxo International 89251 Softworks Mini Chef's Knife 8-3/4".

J A Henckels Four Star7-Inch Santoku Knife Immediately

I own an older 'non hollow' version of this knife. I guess the hollow groves are so that vegetables don't stick. Mine seems to work just fine without the hollow groves. I am very impressed by the quality of the Henkels Four Star series. The ice hardened blade is very sharp. It does need a sharpening steel for regular maintenance. The blade is great for cutting raw meat and vegetables, but a bit thin for chopping frozen meat or bone. It's not a Cleaver. The one piece handle is very durable and dishwasher safe. I don't have to worry the handle coming loose. I was worried about that with the Five Star series. The Santoku shape is very versatile. I considered buying other Henkels knives, but this one is so versatile that I don't really need to. I've had mine for 7 years and it's still a great knife.Get more detail about J A Henckels Four Star7-Inch Santoku Knife.

Shun Elite 10-Inch Chef's Knife Best Quality

Oh MY GAWD!!! This is a knife. Why did I wait so long to get a good knife? (Oh yeah, the ex wife would have had it dull in a week) It is so nice to hear a shearing sound as it cut. I was laughing as I was listening to my mother cut behind me (KLUNK KLUNK) with her crap knife, as I am cutting carrots (ssshhhhh ssshhhh) with a pie eating smile on my face. This blade is just ridiculous. If you want a treat that will make life in the kitchen better, get this knife. It is gorgeous and a pleasure to use.Get more detail about Shun Elite 10-Inch Chef's Knife.

Chicago Cutlery Walnut Tradition 8-Inch Chef's Knife Get it now!

I've used Chicago Cutlery for as long as I can remember The Walnut Tradition has a good heft, sharpens easily and holds an edge well. A couple of passes on the steel and that knife will drift through a tomato like a fillet blade. Feels better in the hand than the newer CC designs although it is lighter than the older CC blades, which I also have.
Get more detail about Chicago Cutlery Walnut Tradition 8-Inch Chef's Knife.

Sabatier Precision 38-Piece Knife Block and Tool Set Buy Now

Great knives for a regular user, definitely not chef quality. They hold up very well and do what I need to do. However if you are looking for high quality knives for some serious cutting, you might probably look somewhere else.Get more detail about Sabatier Precision 38-Piece Knife Block and Tool Set.

Wüsthof Classic 5-Inch Cook's Knife Order Now

The Wustof Classic series enjoys two great advantages over its other kitchen competitors -- balance and time-tested design. It stays in your hand, does not tend to tip forward or up when you relax your grip, and best of all, allows you to cut precisely when needed rather than broadly. When you're ready for what will be your favorite, buy this one. This 5-inch Wusthof Classic Chef's Knife saves money with more expensive meats because it allows you to leave the meat as intact as possible by quickly and cleanly removing only silverskin, fat, and gristle. Yes, it is expensive but well worth it. Just a note: the 6-inch version of this knife is only 5/8 of an inch longer than this 5-inch version. The pictures are deceptive. So get the one you want; you'll use it forever.

If you cannot afford it, consider the Victorinox 6-Inch Chef's Knife. It's a great value, holds an edge, and is very lightweight, which makes it easy to handle.Get more detail about Wüsthof Classic 5-Inch Cook's Knife.

Wüsthof Silverpoint II 10-Inch Cook's Knife Decide Now

I've owned this knife for a couple of months now. I was finding my 8" knives too small for my general knife work, and decided to get a 10" chef knife.

This was my first Wusthof knife, but probably won't be my last. The handle is some sort of man-made material but is reasonably comfortable. The blade is very sharp - possibly the sharpest I've ever had out of the box. I grip up on a knife so that my thumb and forefinger grasp the blade of the knife. At first, this knife felt very uncomfortable like that but I did get used to it.

The overall weight of the knife, to me, seems too light. That's the main reason I'm giving it a 4 star rating. A knife this long seems to demand more weight before you feel totally in balance with it. Chopping a winter squash in half, for example, with a knife this long should feel steady and easy. With the light weight, I feel that I have to be very careful what I do when doing a more difficult job.

For things like dicing potatoes, this knife is easy to use. It can slice even the ripest tomato paper thin with hardly any pressure from you at all, and that is a feat for a lot non-serrated knives. I gave up using my serrated bread knife, and use this instead - it cuts easier and cleaner. Chopping garlic into a fine dice and then making it to a paste? A breeze with this knife.

At this point, 3 months in, I've never had to sharpen the blade and it is still razor sharp. A knife this sharp demands respect when you use it, when you clean it, and when you store it.

Get more detail about Wüsthof Silverpoint II 10-Inch Cook's Knife.

Tom Douglas by Pinzon Kai 8-Inch Stainless-Steel Chef's Knife Right now

With good balance, a grippy handle, and a quality blade, this knife would be a good addition to anyone's kitchen. I also found that the depth of the blade makes it easier to chop items while using your knuckles to guide the knife. The blade shows no signs of discoloration after several trips through the dishwasher, unlike the similarly-priced Calphalon Contemporary 8-Inch Chef's Knife that I have had for about 3 years now. The Calphalon blade also has chipped in several places, so I'm hoping that the Pinzon Kai blade will fare better because of it's superior quality.

I think that this knife is a great value in its price range, and the looks and feel of it are equal to or exceed others in its class.Get more detail about Tom Douglas by Pinzon Kai 8-Inch Stainless-Steel Chef's Knife.