Last updated 10.01.19 – Here are six recommendations for some of the best cook’s knives, each made with different world class knives. This short list is not only meant to show you the chef’s quality knives, but also to give you an idea of what is available (a lot!) and to help you find a knife that suits you. (Read my article How to buy a large knife for the chef for more information).
Rating the best chef’s knives
- Cook’s knives Henkels
- Wusthof Classic Ikon Santoku
- Elite Elite Elite Elite Leader’s Knife
- World Santoku (G-48)
- MAC MTH-80 – professional chef’s knife with dimples
- ShunClassic Chef’s Knife
Making high-quality kitchen knives, especially hundreds at a time, is no easy task. This requires high-grade steel, qualified traders, strict quality control systems and ideally clean heat treatment plants (a very expensive proposition). Not all cutters can handle it, especially many newcomers who appear as wild flowers. The above kitchen knife brands – Henckels, Wusthof, Messermeister, Global, MAC and Shun – all have a proven reputation and are guaranteed for life. Some people have been making knives for hundreds of years.
The first three brands are concentrated in Germany and the last three in Japan. I have specifically set German cook’s knives against Japanese knives to show you two fundamental approaches to making kitchen knives in the modern world. Most cook’s knives you come across today are either a tradition or a mixture. If you are curious and want more information, please click on the page below.
The cook’s knives I like in this article range from $100 to $160, but if you keep an eye on the ever-changing prices you can get a bargain. They are by no means the tip of a pile of price tags in a kitchen knife and can quickly reach hundreds (or even thousands) of dollars.
If you’re worried about a mule, don’t forget that your best kitchen knives will easily last 25 years or more, depending on how often you use them and how well you take care of them. I’m not exaggerating. They are also the most important tools in your entire kitchen. If you are worth one dollar on average for one of the most expensive knives on this list (e.g. the $150 Shun Classic), it will cost you $6 a year for 25 years! So try to see the big picture.
If you’re in a hurry not to go, don’t collect $200 – go directly to the end of this article in The pros and cons of or The final packaging.
Testing the best chef’s knives – Malaki
Although I have the six best chef’s knives on this list and have used them to cut onions, quarter melon, tomato slices and much more, I have not officially tested them. А ?
Yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah. I refused to subject these knives to a series of so-called measurable kitchen tasks and to use their assumed performance as the basis for evaluating each individual knife. What for? Because I don’t think that’s good, and in the long run it’s not really good for the consumer. After all, the most important thing to check is the cleanliness of the edge of the plant. And while buying a razor-sharp chef’s knife is on average more than worthwhile, the factory edge of your new knife, even if you sharpen it religiously, is likely to last a year or two at most. Not 25 years. Five, actually.
Then why use the sharpness of the factory knife as the final criterion to determine whether the cook’s knife works for you or not? Especially if there’s another knife you like in every way, only it’s not as sharp as usual.
Wherever you live, you can send your favourite chef’s knife to a professional top sharpener that gives you a sharper edge than most factories. Here’s where the problem is solved. But other, more constant characteristics are not so easy to adjust. It’s like you smell a feather. Weight! Weight! Weight! Weight! Weight! Weight! Weight! Weight! Weight! Weight! Weight! Weight! Weight! Weight! Weight! Weight! Weight! Weight! Weight! Weight! Weight! Weight! Weight! Weight! Weight! Weight! Weight! Weight! The size of the leaf. The look and style of the knife. You can’t change that. …so why not enjoy it?
Make no mistake, some tests, even for sharpness, can be useful. A short lecture of Feedback on Professional Knife Sharpening Services will show that I can be a maniacal tester. And make no mistake, you definitely need a chef’s knife that can grab and hold a fine edge. But in a magazine designed to help you choose a kitchen partner for life (i.e. a chef’s knife), the absolute sharpness of the factory shouldn’t be the only thing, the most important criterion for choosing one knife over another. Especially because razor sharpness can easily be obtained later if needed.
(However, I consider the chance of maximum hardness in the factory at the end of this article titled The best knife cook is most likely to leave thebox of scary hardness).
Stainless steel vs. high carbon stainless steel
All knives I recommend are made of stainless steel or, as today’s sellers like to say, carbon-rich stainless steel. What difference does it make? A little bit. All steels have carbon, and all stainless steels have a very similar carbon content, which can vary by only 0.5%. There is no dramatic difference (in terms of carbon) between stainless steel and carbon-rich stainless steel. …more in the title.
On the other hand… there’s a big difference between high-carbon stainless steel and ordinary carbon steel. Carbon steel does not contain a good amount of chromium (10.5 to 30%) – this is the element that makes stainless steel corrosion resistant. For example, carbon steel can rust very easily, but not stainless steel. On the other side. High quality carbon steel can have a finer/slimmer edge and lasts longer than most stainless steel products.
As with most things in life (except chocolate), there is always a compromise…
OKAY, WELL… Let’s go, let’s go, let’s go, let’s go!
• • •
Koch Henkels professional knife, 8 inch
BUY NOW $90-150 @ Amazon
Zwilling J.A. Henckels is one of the largest knife manufacturers in the world and has existed since the 1700s. They produce at least 24 different knife lines (if you bring Henckels International), so it is very important to clearly define the model you buy.
Henckels Professional S is one of their main lines and is produced in Solingen, Germany, where their main factories are located. Henkels also has plants in Spain and, as a new development, in Japan. In Japan they make one of their latest creations – knives designed by Bob Kramer, an American knifemaker who sets the standard for kitchen knives.
The Professional S model is forged from a single piece of steel and is as classic as it gets with one bolt, four-wheel drive and a three-wheel drive. Although the pen is designed to look like a tree, it is not. Wooden pegs are no longer the norm (although they are coming back!), and most manufacturers assume that customers will prefer the durability of plastic. (bottom: Henckels Pro S handle)
I inherited a knife for Chef Pro S from my mother, and he was one of the pillars of our kitchen. I’ve always liked to feel balanced and light, but nothing that tires my hand (for the record, I’m not spending hours getting ready). I have professionally sanded it over many moons and kept it on the edge with regular refinement. Believe me, he can still chop tomatoes. This is proof that the steel (although it is certainly not the hardest on the outside) has undergone good heat treatment.
In order to keep abreast of the latest developments, I carefully studied the brand new Henckels Pro S in order to compare it with my old Henckels Pro S. It’s no surprise that Henkels has modernised its products over the years by matting the finish of the handle (much more hype) and thinning the thickness of the blade (in order to compete with the Japanese invasion). Otherwise everything seems to be the same – the same leaf shape, the same handle, the same feel.
I have to admit that I was curious to gently test the factory herbs of this new Pro S, because it seemed pretty decent to me. So I gave him a newspaper cutting test (see Feedback on Professional Knife Sharpening Service), which he passed with flying colours and cut croissants without any problem. Although it’s only one knife, it’s certainly a good sign.
The Professional S is available in two sizes, 8 inch and 10 inch. (There’s also a 6-inch blade, but that’s too small for a universal blade)
Keep in mind that Henkels produces a very, very similar knife model for the chef – the Henkels International Classic, which is made in Spain and costs less than half the price of a professional S-knife. Although it is a respectable forged knife, it is not made from exactly the same steel as the Pro S, it does not undergo the same heat treatment and does not have the same beautiful finish. (Below : Chef Henkels International Classic in the picture identical to Pro S).
The International Classics received a positive reaction from the press because it is a very good move for the Dollar. He had it on his mind. In the long run, however, and if you appreciate a finer finish, I think the Pro S is the best investment. And be sure that if you put them next to each other and hold them both in your hands, you can keep them apart.
SENSITIVITY FACTOR : Circumference of handle: average / weight: 8.75 ounces / total length: 13.25 inches
The Henckels Pro S is the heaviest and thickest knife in this magazine (its weight is largely associated with the Meridian Elite Stealth Messenger), but it is not really that heavy or thick. Most local chefs are used to this weight and appreciate how soft gravity helps them cut. But we can choose a lighter and faster one. The only time I’ve noticed that the thickness of the leaf slows things down is when you cut the onions horizontally (the first of three cutting sets when you cut the onions like a pro). It’s not so much for the rest of the verticals.
See my table Best Chef for specification knives at the end of the reviews to compare the specifications of all knives. (Note: All handle specifications refer to the most recent model).
– Henkels now produces the Pro-line (without the letter S), which contains a bolt that has been removed to make it easier to grip and sharpen the knife. The leaf also has a slightly different shape – a more pronounced curvature of the abdomen and a longer flat surface. (See picture below.) Unlike internationally, Pro is produced in the same German factory as Pro S, has the same quality level and its price reflects this: Chef’s knife for handles, $100-150 at Amazon / On the table
– If you prefer a classic leaf shape (like in the Professional S), but like everything else in the new Pro, you can get a Pro Traditional. 1ST9 – IF YOU PREFER A CLASSIC KNIFE (SUCH AS THE PROFESSIONAL KNIVES), YOU CAN GET THE PRO-TRADITIONAL KNIFE. Traditional Chef’s Knife Handle, $100-140 @ On the table
– If you’d rather buy a Wusthof – which I’ll talk about later – then make a model that strongly resembles the Professional S:. Wusthof ClassicChef’s Knife, $100-130 @ Amazon / On the table
Wusthof Classic Santoku Icon, 7 inch
BUY NOW $120-170 @ Sur La Table / Amazon
Wusthof is another German two-knife rocket, and some professionals swear by Henkels because they think the quality is better. I’m not sure if this perception is justified, but it’s probably due to the fact that Wusthof is a family business and has been run for almost 200 years. Interestingly, both the Wusthof and the Henckels are manufactured in Solingen (along with dozens of other blade manufacturers), one of the world’s knife capitals.
I recommend the Wusthof Classic Ikon santoku as a contrast to the traditional chef’s knife because
1) is a Japanese Santoku style leaf preferred by many chiefs. This gives you the width of a longer blade without the need for longer lengths. And it’s considerably thinner and lighter than your usual 8-inch German chef’s knife. This thinness offers less resistance when cutting dense materials such as carrots and pumpkins. A great advantage!
2) The classic curved icon pen can feel better in your hands.
3) looks cool
Whether you like the stamp or not, this is not a
Just like the knife from Chef Henkels above, this Santocu is also fully forged and full of flavour. But unlike the Henkels, there is no full support. Whether you like the stamp or not, it is not a quality indicator, but the lack of a stamp makes sharpening knives easier.
The classic santoku Ikon also has a raised rim that theoretically prevents the food from sticking. (It is only effective for certain types of carving, but of course it looks cool). Since this model is Japanese, but made by a German cutler, I would describe it as a hybrid. (Henkels also does Santocus)
If you like the Santoku style but don’t like the curved icon pencil and you want to save money, look for the Santoku Wusthof in the Classic line. The sensations will be slightly different (because of the other handle), but the blade itself will be exactly the same. You pay extra for the pen.
SENSITIVITY FACTOR : Circumference of handle: slim / weight: 7 ounces / total length: 12 inches
I like to use this Wusthof-Santoku to chop melons and guacamole onions and for almost all other kitchen scissors. The only time I find the compact size a bit awkward is when you grind lots of zucchini, carrots and other vegetables.
Although the curved handle is thinner than the usual cook’s knife (also called handle), it is ergonomic and pleasant to touch. It’s also lighter, but certainly not like a toy. Furthermore, I have to admit that I am not against the oohs and aahs that I get when I wear them in front of my guests. So superficial, I know.
Despite the fact that this knife was professionally sharpened, I clearly remember that it was very sharp directly from the factory. I bought three Wusthof knives at about the same time – a santoku, a nakiri and a chef’s knife – and two Japanese hybrids were significantly sharper than the chef’s knife. All three are ground using Wusthof’s patented PEtec grinding system (using laser guides to ensure accuracy and uniformity). But I think because Santoku and Nakiri have thinner knives, the PEtec system gave them thinner/slimmer edges. No complaints!
Don’t forget to take a look at my Best Chef Knives Specs table at the end of the reviews to compare the specifications.
If you want to know more about all Wusthofian knives,
, do not forget to visit Wusthof knives – Buyer’s Guide.
Two of my records The best knives for the cook are, technically speaking, no knives at all These are santoku blades in Japanese style (santoku means three virtues in Japanese). But I have included it as an alternative to the standard 8 inch knife for those of you who are intimidated by a larger knife or just prefer a smaller one. For most kitchen work you should not neglect an inch and appreciate a smaller area.
I easily chop large onions, sweet potatoes and honey with my Santos (although if you eat large watermelons all summer, you might prefer a bigger knife). It’s amazing how many tasks I can perform with a knife with three virtues – but I cook for a family of three. If you cook five nights a week for a family of four or more people, I will show you a standard 8-inch (or perhaps larger) cook’s knife. Most suitable for net food volumes. (By the way, even though Santocus doesn’t have the tip of his chef’s knife, I never miss it).
If you take the road to Santoku, don’t forget to buy a 7-inch and nothing less. Because most models are available in two sizes and the smaller model (about 5 inches) is certainly not long enough to be used as a main kitchen knife.
Elite cook’s knife, 8 inch
BUY NOW $115-130 / 9 inch, $100-145 @ Amazon
The Messer Messermeister knife has, as the name indicates, its roots in Germany and is made in the same German city (Solingen) as the previous Big Two knives. Although the name Messermeister is not as well known as that of Henkels and Wuxhof, they are no less venerated for their quality. In fact, their forging process (Meridian Elite is hammersmithing) is closer to the old way of doing business than Henkels or Wushoff.
Meridian Elite Stealth is on my Best Chef Knives list for several reasons:
1) is specifically recommended by Chad Ward as super sharp in his book An Edge in the Kitchen . It comes from a factory with a high gloss polished cutting edge that, according to Ward, surpasses all known brands of knives and has a very long lifespan.
2) has a partial clamp that facilitates grinding (and refers to Japanese knives).
The master carver was a pioneer of the hacksaw in German cuisine. They were the first to make a fake cook’s knife without a complete lock (yes, for Wusthof and Henckels), and… the first to sharpen the knives at a brutal 15 degree angle. (The old German standard is 20-22 degrees).
The blade of Chef Stealth’s knife is about 25% thinner and (thus)
– 10% lighter …
They were also the first to produce an alternative version of their premium forging lines, which they call Stealth. The blade of the Chef Stealth knife is about 25% thinner and (thus) 10% lighter than the traditional model. Less cutting resistance and less weight with hand fatigue. The cook in the house should not notice the big difference. But a professional with a blade eight hours a day should definitely do it. It’s a great idea to offer the customer a choice!
I prefer the Meridian Elite Stealth version, and that’s what I recommend. I found the thickness and weight of the original a bit bulky. However, some chefs like the feeling of a heavy knife and don’t care about the thickness. More power for them – they can buy the original. (For your information: the original 8-inch Meridian Elite is slightly heavier and almost a millimetre thicker than the Stealth).
SENSITIVITYACTOR : grip: medium to fine / weight: 8.38 oz / total length: 13.5 inches
As you can see this puppy looks a lot like my favorite Henckels Pro S, except that the stuffing of the Messermester is thinner. (This applies to both the original and the surreptitious.) So if you like the feel of a traditional German chef’s knife, but don’t mind a softer handle, you might prefer the Messermeister to the Henckels. I’ll be at the fence myself. It depends on the day. below: Henkels, Wusthof and Messermeister – the master of knives – have the widest blade and with Wusthof they have half a filling to make sharpening easier).
With its thin hilt, the Meridian Elite Stealth blade is always slightly thinner (than the Henckels Pro S) and wider at the heel. In addition, the total weight is reduced by almost half a gram. What do these subtle differences mean then? 1) You will have a little less resistance. I’ve already talked about it, so you need to know what it means now. 2) More grinding places – the spine remains above the food 3) More mobility, less clumsiness. These are all positive points in my book and deserve serious attention from Messermeister.
In terms of performance, the master cutter has put me in a cucumber and this is one of the most obvious reasons why I refuse to judge these six recommended knives strictly on their factory sharpness. Let me explain…
I bought three different forged knives from Messermeister: two 8-inch chef’s knives – the Meridian Elite and the original Stealth; and a 9-inch Olive Stealth (see box below). All three knives have the same calibre – the Oliva has an olive handle.
See my best cooks specification knives at the end of the reviews to compare other specifications.
Oliva cut the tomatoes effortlessly, while the other two had problems. Because the knives (of all master knifemakers) were well and finely polished and the good old Chad Ward was so in love with them, I thought the Meridian elite might still have options. So I tried steel and ceramic stone (only half a dozen stems on each side), which probably placed a so-called micro plane at the end of the edge and allowed them to cut the material like olives. Problem solved.
Does the consumer need to be prepared for this? No, of course not. However, if one or two knives from a high-quality knife manufacturer pass the quality control, this does not necessarily mean that the manufacturer’s range of knives is categorically inferior to that of another manufacturer. It all depends. The most important thing for the consumer is to get as much information as possible and not just to judge by the edge of a knife. Especially if there are other aspects of knife design that make them sweat (yes, I know, it’s time to see a therapist).
Oliva Elite Stealth Knife Master, 9
BUY NOW $165-200 @ Amazon
Wow, am I an olive pencil picker? I was so immersed in her beauty, the earthly feeling of an unfinished tree and the comfort of her curvature that I almost turned the elite Meridian on that list into Olive. Well, actually… I could… if I hadn’t taken all the group photos.
As with the rest of the stainless steel blade, the high quality of the master knife maker’s work is present and taken into account.
SENSITIVITY FACTOR : handle circumference: medium to lumpy / weight: 7.75 oz / total length: 14.75 inches / heel width: 2 inches / back thickness: 2.7 mm
As you may have guessed, not only does Oliva’s pen look different, it doesn’t look like a meridian at all. It’s bigger, rougher, it’s more to hold on to. In fact, it has something to do with the Shun, the most patched handle on this list of knives. I like it… …but I think I’m leaning towards heavier pencils. Although in general I am not very picky and I find that my hand easily adapts to the shape of what it is holding (as long as it is sharp!).
Another unexpected advantage of the Oliva Elite Stealth, 9 inch (the only Oliva size I’ve tried so far) is that it’s long but light. At 7.75 ounces it weighs even less than the 8-inch Meridian Elite Stealth and the Henckels Pro S. This is mainly due to the fact that the Oliva is built with a partial clamping, i.e. the steel of the blade does not go all the way through the handle until the end.
The fultang was once one of the obligatory attributes of the cook’s knife, but those days are long gone. We don’t score points here with the buffalo. So if you need a longer cook’s knife but are worried about hand fatigue or simply disgusted by heavy cutlery, the 9-inch Oliva is a good option.
I only have two bumps:
1) Balance: The graduation on the 9-inch disc was drilled towards the blade. I rarely, if ever, notice. But if you make a choice, it could upset you. However, an 8-inch olive needs to be better balanced because there is less steel in the leaf to tilt it forward.
2) Treatment: The olive stalk of the plant is practically unsealed. To protect them, it is therefore necessary to make a habit of rubbing them with mineral oil. You can use the same oil as on wooden cutting boards.
Oliva Elite comes to the Stealthy alone.
German vs. Japanese chef’s knives
Okay, I already touched him, but let me be clear: The main differences between the knives of a German and Japanese cook are 1) the fineness of the blade and 2) the steel from which they are made. As a rule, German knives are thicker than Japanese knives and made of softer steel. This is a design choice, not a manufacturing defect.
Let’s talk about slenderness. The thin Japanese blade is a) lighter in the palm of the hand and b) slips more easily on food – especially on dense foods such as potatoes, pork loin, etc. You may enjoy a smoother cut, but you won’t if lightning cries you around: Eureka! Eureka! It’s subtle. On the other hand… …you’ll be immediately impressed by the lack of weight. And it will take you some time to fully acclimatize. It’s okay. It’s worth getting used to.
In addition, a thinner blade makes the knife a little more delicate, easier to bend or (believe it or not) to break or twist the curiosity.
Let’s talk about steel. Steel is a monstrous subject, but the Cliff Notes version of the book states that the composition of steel and the way it is heat-treated can have a significant influence on the behaviour of steel. German knife steel will generally be hard and strong, but it will not be as hard as Japanese steel. This means that the cutting edge wears out faster and has to be sharpened more often. Japanese steel tends to become thinner and last longer. However, as it also becomes brittle due to its hardness, the risk of cracking or tearing under stress is greater (i.e. as a result of incorrect treatment). It’s not very accommodating and forgiving. You need to be more careful.
No steel is perfect. So it is up to the cook to understand what kind of knives he needs in the kitchen and to know his strengths and weaknesses. In any case, I use both German and Japanese chef’s knives and rarely think about consciously choosing one instead of the other. But when I realize that, there’s a very good reason…
What does all this mean in the real world?
- If you accidentally knock over a Shun knife (made in Japan) on a ceramic tile floor, you’re lucky if you don’t break the tip. But seriously.
- If you can’t sharpen your knives regularly, the Japanese chef’s knife will probably stay sharp even longer. (But if you sharpen it regularly, you won’t notice the difference).
- If you press on a chicken breast with a German knife, the edge will temporarily become blunt, but will probably not be damaged. But if you try the same trick with the Japanese knife (especially with the last two in this list), you run a high risk of breaking or splitting the knife.
The moral of the story? The chef’s German and Japanese knives each have their own day. But don’t buy a Japanese knife until you’re ready. Otherwise, you might be disappointed.
World Santoku (G-48 or G-80), 7 inch
BUY NOW $90-130 / Amazon
Global revolutionized the world of kitchen knives in the 1980s with a range of high quality knives that were fashionable (sorry for the pun) but still affordable. Just like the traditional Japanese knives, they are extremely light and have a fine, sharp razor blade. In their general form and design, however, they often owe as much to Western as to Japanese traditions. That’s why I call them Japanese hybrids, because they combine one tradition of knife-making with another.
Most of Global’s knives are not forged, but are made of high quality stainless steel that is hardened and heat-treated to a new level of complexity. Global uses its own steel, which it calls Chromova 18. Although the composition is very similar to the steel (X50CrMoV15) used in the German knives on this list, this does not mean that it works in the same way. Steel is more than just a list of herbs.
If you look at my Best Knives for Chef card, you will see that the Santoku G-48 is the thinnest and lightest knife I have recommended. This suggests why they cut so well (and do everything else) and why many professionals, such as the late Anthony Burden, are passionate about the Global brand. It can’t hurt that Global’s knives have long since established themselves as ultra-sharp in the factory.
Although the leaf shape of the G-48 (G-80) is similar to that of the Wusthof-Santokus, the balance and feel are totally different. Not to mention the style. No other large knife brand distinguishes itself in such a surprisingly modern way. It looks like the knife is made out of one piece of steel, but it’s not. Actually there are three – a blade and two sides of the handle welded together. (Interesting detail: Global injects the ideal amount of sand into the hollow stem to balance it).
If you prefer a chef’s knife in a more western style, there are plenty at Global. Try G-2 (see above) or G-61. The production process and quality are identical to those of the G-48-Santoku.
SENSITIVITY FACTOR : Handle size : Slim / weight: 6 ounces / total length: 11.75 inches
Although it looks slippery, the stones hold up well. It has been specially developed for cuddling fingers. I don’t like smooth knives, and this isn’t one of them.
I have owned this Santoca for over ten years and only sharpened it once with my favorite professional sharpener, the Seattle Sharpening Knife. This will show that Global Steel is doing very well. I’m ashamed to admit that I appreciate its sharpness so much that I don’t want to cut much with it, but I mainly keep it for cutting. That makes an incredible! It’s crazy, I know.
Just like with the Wusthof santoku (or any other knife with less than 8 knives), if you regularly grind large quantities of vegetables, you will feel a little overwhelmed. It’ll take you more time. This is the main task of a slightly shorter magazine. But, uh… …if you did this kind of preparatory work, say, once a month, I wouldn’t worry about it. Global Santoku can probably get through this day easier than Wusthof.
Watch my video, How to grind onions like the Souschefto see the G-48 in action, transforms your favorite root vegetables into a fast-paced kitchen job!
Kitchen knife guru electronic book –
The basics of working with kitchen knives
For those who prefer to familiarize themselves with their iPad rather than browsing the pages on their computer. The base of the Kitchen Knife ($7.95) received all the basic materials from KitchenKnifeGuru, but in an easy-to-read format that only an e-book can provide. You will learn the most common methods of sharpening kitchen knives, what a sharpening wheel (or steel) is and how to use it, how to find and select a quality sharpener, and much more. You can even download a sample if you just want to give it a try!
MAC MTH-80 – Professional Koch Series blade with dimples, 8 inch
BUY NOW 120-145 @ Amazon
TheMAC knives are one of the best secrets in the kitchen knife market for end users. Professionals admire it as much as famous chefs like Thomas Keller and the late Charlie Trotter, who shamelessly recognize it as the best cutting machine. But ask your usual gourmet at home and he’s probably never heard of it. The situation has changed in recent years due to internet marketing, but MAC is still on the radar.
The Japanese, like Global, have designed and produced a new generation kitchen knife, a hybrid that contains a harder and thinner Japanese steel with a knife in Western style. They’re not as elegant as Global, but maybe even sharper. And (as with Global) they are not fake either, but are processed strongly.
The MTH-80 Professional is the workhorse of the various MAC lines, and I think it is the most popular because it offers maximum sharpness for the dollar. In addition, the welded bolster provides an unusual combination of an ultra-thin blade and extra weight, making the knife look more like a German-style hand-balanced knife. According to Gourmet Magazine, the MAC MTH-80 is the difference between a minibus and a racing car compared to your regular chef’s knife. Would you like to take a walk with one of them?
(Note: Note: The MTH-80 Professional should not be confused with a TH-80 Series cook’s knife – an 8-inch dimple cook’s knife from theSeries, a lower model available for $40 or less).
SENSITIVITY FACTOR : Handle size : Slim / weight: 7 ounces / total length: 12.75 inches
The MTN-80 handle is located on the thin side. For your normal girlfriend and guys like me with those little hands, it could be perfect. But if your cook’s hand is big and you want to have the pen on the cook’s knife filled, MAC can literally leave you empty-handed. (below : MAC and Shun knife handles for the best cook with the smallest handle area next to the largest).
And furthermore..: The shape of the blade of the MAC MTH-80 differs from that of the typical Western cook’s knife: it tapers to the tip and then gradually widens towards the heel. It’s not as wide as its German cousins, closer to what the Japanese call gioto. Its narrow shape makes it easy to cut, while the width remains where you need it most, next to the handle. But if you are used to a wider and more regular sheet, you will have to make adjustments.
I don’t want to speak out loud, but it’s worth making one point: Of all the knives on this list, the MAC is the one that offers the greatest guarantee that it comes from a factory with a spherical cutting edge and that it will be stored. Yes, MAC’s production formula helps, but so does their strict quality control. The head of marketing in the United States told me that the last holiday they took almost no orders. What for? Because they do not allow consumer demand to put pressure on quality. They’d rather preserve the integrity of the brand than sell more knives. Music to my ears… … . . …not the excitement often heard in the age of instant marketing.
Statement of Conclusion: Made of MAC warranty material: Do not cut on hard objects (bones, frozen foods, mussels, pumpkin, cheese, chocolate). Do you still need proof that you need to be careful with the Japanese knife in particular? Enjoy the Sharp Post, but treat him like a lady.
(And if you’re ready to compare small dots between knives, don’t forget my Best Chef Knives Specs chart at the end of the reviews).
Parking knife Miyabi Kaizen II,
BUY NOW @ In Table
Yeah, I know, it must be the chef’s knives. But it’s a nice knife you can use to peel a peach like it’s gone tomorrow. Damascus steel wrapped around an ultramodern high-tech core, which picks up and stores the thin slice. I bought it for myself a year ago, and every time I cut an apple, I still get a little secret beat. It’s light, but it stays in the hand because the handle has a kind of circumference.
Miyabiis, as the name suggests, a genuine Japanese manufacturer of blue knives, which was taken over by Henkels in 2004. Most Miyabi knives available in the United States are Japanese/German hybrids of Japanese thin knives made in the shapes/functions Westerners are accustomed to (cook’s knife, undercut, shaft, etc.).
If you really need a knife to cook, look for the Miyabi Kaizen II, which is often sold. The Miyabi brand radiates so much quality and style that I will soon have to add it to the list as recommendation number 7.
Shun Classic Chef’s Knife, 8 inch
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Shunis, together with Global, one of the most popular and well-known Japanese brands in the United States A. No wonder their flagship line, Shun Classic, is very attractive and sharp. They are made in the city of Seki in Japan, which is a different knife capital than Solingen.
Don’t be fooled by the beautiful Damascus pattern on the leaf – it’s much more than a pretty face. Between 32 layers of twisted mild steel (16 layers on each side) there is a thin, hard core that forms a facet. At Rockwell 61, it’s harder than all the knives on that list. This gives it the ability to hold a 16 degree edge for a very long time.
The sandwich construction of samurai swords has a double purpose. It mainly protects the hard but vulnerable core and allows the blade to bend without breaking or splitting. Then, on 16 layers on each side, there is an intricate damascene pattern that decorates the leaf.
Traditionally, Damascus steel was part of the centuries-old (Middle Eastern) technique of welding layers and layers of metal, not only for jewellery, but also to transform itself into a sword of incredible strength, flexibility and sharpness. This might give you a chance to cut the enemy sword in half. …things like that. That Damascus technique would have been lost. Recently, the term Damascus has been increasingly used to describe the twisted visual effect of very thin layers of steel. More style than structure. But the legend of Damascus’ cutting power is still alive, and there are Blender masters who are thinking of rediscovering it.
SENSITIVITY FACTOR : Circumference of handle: medium to lumpy / weight: 7.38 oz / total length: 13.5 in.
I have to admit that when I first unpacked my new 6 inch Shun Chef knife a few years ago, I was amazed at how easy it was. For a man accustomed to weighing German knives, the lightness was almost chic. How stupid of me. Over time, I fully realized how a thin, smooth blade can cut denser food with less resistance than my thicker German blades. Don’t get me wrong, I’m not ready to leave the ship yet, but it’s a good thing I have a chance to get away.
Another reason why the Shun Classic is on the Best Chef Knives list is the caressing Pakkawood nib. Pakka wood is an artificial laminate that resembles plywood in construction, except that it has many more layers that are sealed with resin under ultra-high pressure. It is easy to clean, very waterproof and just like natural wood, no two handles are the same.
In addition to its beauty, the shape of the shun’s handle, which is derived from the traditional Japanese knives, is characteristic of Westerners. The twisted D-shaped contour is more suitable for the hands of some chefs than for other knives. So, if the handle of a typical Western knife has never been comfortable enough, there is another solution. (Below: Classic Close-up Chef’s Knife Handle)
Of the three blades made in Japan, the Shun is the largest in terms of square centimetres. If you look at the number of heel widths on my Best Chef Knives Specs table, you don’t see it. But if you combine the width of the Shun with the actual length of the knife (the longest of all knives), you can see how luxurious this knife is.
What does this mean in practice? First of all: If you cut a lot of vegetables in the kitchen, Shun’s spine will hide and not get lost in the mill hill. This also applies to Henkels and the master cutter who take back such a large quantity of goods. And if you choose one of the Wusthof Chef’s standard knives instead of the Wusthof Santoku, then the same goes for him. These are large, very strong knives with which you can scoop (from these wheelbarrows with chopped vegetables) into soup pots. So if this is your hobbyhorse, those knives are at the top of your list.
Specifications of the best chef’s knives
Blade length – current
Cutting edge (inch):
Overall length (inches):
Heel width (inches):
Virtue thickness (mm):
Circumference of the handle:
over and over again
* Rockwell hardness grade (or HRC) is an internationally recognised steel hardness system. Most kitchen knives work between HRC 56 and HRC 61. The higher the number, the harder the steel.
Visual comparison of chef’s knives Only
Notice how the shape of the MAC pin and blade differs.
From left to right, from longest to shortest total length.
Knife with the narrowest width at the heel (Wusthof) next to the widest (Messermeister).
The best chef’s knives probably come out of the box incredibly sharp
Well, I still can’t help but give you a general step-by-step guide to the cutting performance of these recommended knives. (You know you want to, don’t you?) So let’s make a list of priorities.
The data in this list are derived from unofficial factory cutting tests with new knives and professional cutting of used knives on 1) ripe greenhouse tomatoes, 2) newspaper printing and 3) other fruit and vegetables (including melons, onions, carrots, etc.). Plus 4) using knives in a variety of everyday kitchen knife tasks, 5) understanding their design and the nature of their steel, and 6) collecting opinions through the vine kitchen knife. (Below: the best chef’s knives in the onion cutting test)
The knife, divided into two groups, is too close to be called. The greatest perceptible difference in the probability of plant beauty should lie between the three main groups.
————- 5) Henckels Professional S Chef’s Knife 6) Messermeister Meridian Elite Stealth Chef’s Knife
Remember Whatever knife you buy, after a year or two of use and then sharpened by a high quality professional sharpening service, the cutting performance will be very close to that of any other knife on the list. In the long term, high quality grinding is most important, followed by regular grinding and flawless use. It guarantees nirvana with a kitchen knife. Not the best knife for a cook… .
PROCESSES AND CONDITIONS – The best chef’s knives
Cook’s knives Henkels
– Classic design and feel
– Strong, hard steel; resistant to hard food; difficult to break, crack or split
– Mild steel should generally be sharpened
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Wusthof Classic Ikon Santoku
– Elegant and unusual design
– Ergonomic and curved handle; thinner than traditional
– Compact but wide blade
– Strong and durable
steel – Thin blade; less resistance and sharper edge
– It is not easy to cut large vegetables/fruits or to chop large quantities of
– mild steel usually needs to be shredded
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Elite Elite Elite Elite Leader’s Knife
– Classic design; but slightly thinner and lighter
– Slightly wider/longer blade than handles
– Thinner handle
– Harder and stronger steel; HRC slightly harder than handles does not need to be sharpened as often as
(but slightly less than handles) – Factory edge may need some grinding
– Mild steel usually requires grinding
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World Santoku (G-48)
More – Modern and distinctive design – Thin (less resistant) but quite strong blades – Lightweight handle – Thin handle – Reputation for super sharpness – Mix of eastern and western steel – Compact length but full width Contrast : – Thin but not too brittle blade
– Less intensive treatment of the
knife than the traditional German
knife BUY NOW …
MAC MTH-80 – professional chef’s knife with dimples
– hybrid design
– thin blade (less resistance)
– light and easy to touch but full length
– thin handle
– razor blade with factory grinding
– stronger steel for thinner edge and better grip
– Because of the fineness and hardness of the steel (bones, etc.) you must be very careful.
– Cannot be used for hard, thick products such as autumn squash, chocolate blocks, etc.
ShunClassic Chef’s Knife
– Beautiful Damascus blade and Pakka wood handle
– Largest blade, ideal for sharpening; lighter than a western knife with relatively small dimensions
– Essential non-western style handle
– Reputation for the sharpest factory edge
– Strongest steel of all knives on this list, hence the best safety
in the world:
– Because of the fineness and hardness of the steel (bones, etc.) you must be very careful.
– Cannot be used for hard, thick products such as autumn squash, chocolate blocks, etc.
– Do not drop on hard floors or porcelain or steel sinks!
FINISH EXHIBITION – The best chef’s knives
If you like heavy knives, it’s probably the handle or the mother knife you’ll like the most. They are made of forged German steel and will feel strongest.
Like Henkels and Messermeister. Although hitting with kitchen knives does nothing, they will accept the most brutal treatment.
Light and flexible
MAC, Global and Wusthof should be at the top of your list if you need a-gal, mo-gal.
for small hand sizes
If you have small hands and you want your knife to fit properly, Wusthof, MAC and Global should be your first choice. The handles of the three sleeves are thinner and less voluminous.
for large hands
If you get a big round of applause or if you just enjoy the carving knife grip, Shun wins with her left hand. …followed by Henkels and Knifemaker. The handles are long and the width of the blades prevents the joints from touching the worktop. (In fact, Global will work quite well in this respect, and it will be quite spacious).
The most beautiful
Shun and Global will be hard to win. Shun is produced in the style of classical modernity; Global in the style of high-tech modernity. The Wusthof also has an extra zipper with its curved handle. (And rest assured that none of these knives will sacrifice the execution).
If you like tradition or if you know you need a knife with a classic look that never goes out of fashion, Henkels is your man (or Wusthof Classic). They’re closest to a vintage chef’s knife.
And finally, if you crave herbs, if you miss a tired cook on one of the world’s meanest cutting and shining machines, choose the CMP. You won’t be disappointed. (Although Global should give him a chance to make some money).
Six up, six down! As you can see, there are many beautiful knives. I hope this short list of the best chef’s knives has given you the opportunity to test all the possibilities. Don’t forget to stick to quality brands – there are no free meals, and stick to what you find most appropriate and effective. It’s your body. This is your kitchen. Good luck with your kitchen!
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