Are you a chef and looking for a knife kit suitable for you?
Are you not able to find a multipurpose knife that does most of the tasks?
Do you find difficulty in choosing the best knife for all the available ones?
If your mind is preoccupied with the same questions, so here we are, with the best solutions for you.
Knives play a significant role in a chef’s life, whether a professional chef or a home chef. The reason is that the chef needs proper equipment to suit needs like chopping, slicing, cutting, and so on. For such a situation, chef knives are highly preferred.
Chef knives are the most multipurpose tools ever seen. The blades do not only have a sharp edge but are also comfortable, balanced, and durable. Therefore, choosing a superior quality blade becomes an essential task.
So, what is the way out? Is it easy for us to find a knife that is perfect for the chef?
There are a variety of knives available in the market to suits one’s needs. The purpose is to purchase a comfortable and sharp blade but should also be safe to use. Besides, for a chef, a knife is his bread and butter.
So, firstly let us gain some knowledge regarding the best knives for chefs.
- Buying Guide for the Best Knives for Chefs in 2021
- Top Variants for the Best Knives for Chefs in 2021
- 1. DALSTRONG Santoku Shogun Series Knife(Best professional chef knives)
- 2. Mercer Culinary Millennia Knife Roll Set– (Best knives for home chef)
- 3. J.A. Henckels International CLASSIC Chef’s Knife– (Best chefs knives)
- 4. Wusthof CLASSIC Two Piece Prep Set– (Good set of knives for chef)
- 5. MAC MIGHTY Mac Professional Hollow Edge Chef’s Knife– (Best japanese chef knives)
- FAQS on Best Knives for Chefs in 2021
Buying Guide for the Best Knives for Chefs in 2021
Purchasing a knife is not that simple as one thinks it to be. There are tons of products available to suit one’s needs and comfort zone. For instance, an inexperienced person cannot use a chef’s knife to cause a disastrous effect. Maybe, a person gets hurt by using a sharper blade than the usual one. Thus, one should pay proper attention when it comes to purchasing an item. Therefore, it is vital to consider the following points before making a purchase.
TYPES OF KNIVES
There are a variety of knives available in the market for sale. Let’s have a look at them:
- Chef’s Knife – It is available in lengths from 8 inches to 12 inches. If one is starting, then 10 inches knife is sufficient.
- Santoku’s Knife – The word Santoku means three virtues in the Japanese language, which means it is better for slicing, chopping, and mincing. It is accessible in 5 to 8 inches, and it also has a thinner edge than that of a chef’s knife. If you go for 8 inches of Santoku’s blade, you can chop vegetables with ease, slice cook meat, and take apart chicken.
- Serrated Bread Knife – As the name suggests, it is useful to slice bread. However, there are other advantages, such as cutting a holiday roast or carving a turkey. Another advantage is it can chop veggies with ease without demolishing them like tomatoes.
- Paring Knife – It helps in the peel and cut wedges of citrus peel.
- Boning Knife – It is thin and flexible too. There is a similar knife called the fillet knife.
- Utility knife – It is mainly for chopping and slicing veggies.
- Cleaver – It is to perform heavy tasks like chopping through chicken bones. But one has to be careful while using this type of blade as one can harm oneself if not used properly.
Now you might know that there are several blades for various purposes. If you are a home chef or a professional chef, you should go for the chef’s knife. If you are not a professional, then you should try to purchase another one.
CHECK THE BLADES
Before making a purchase, one should make sure that the knife is sharp enough to accomplish its purpose. The knife blade designs are for chopping, cutting, and slicing that are the main tasks of a chef’s work. Therefore, you should check the blade’s sharpness before making a choice. The edges should be sharp but safe to use at the same time. It should also be comfortable to handle. There is a separate knife for chefs because their speed of chopping and grinding is fast. It is the reason that their knife should be sharp as well as comfortable. However, the right purchase in it also determines the life of the product.
MATERIAL OF THE KNIFE
There are two materials for a chef’s knife, such as stainless steel and carbon steel. Carbon steel material reacts to the environment and may patina over time. Moreover, the carbon material rust when exposed to the conditions. On the other hand, stainless steel is likely to patina or rust.
The carbon steel material is comfortable to sharpen the blade. However, if you do not want your knife to rust and do not want to spend hours maintaining your edges, go for stainless steel. Therefore, one should choose the material of the blade as per their requirement and needs.
THICKNESS OF THE BLADE
There is a different kind of thickness of a chef’s knife. The thickness varies from one blade to another. The thinner knife is better for cutting fruits and vegetables. However, there is a significant downside, which can be seen. It is that it is delicate and is not an ideal option to cut robust food. Thus, a thin blade knife crossword is suitable for easy chopping of veggies. A thick knife is useful to chop solid material. Therefore, one should consider the sort of vegetables one is supposed to chop before purchasing a knife.
DOUBLE BEVEL OR SINGLE BEVEL
There are two kinds of bevels present in a knife. One is a single bevel, and another is a double bevel. The single bevel can cut through the food exceptionally well and is a favorite among the chef who makes sushi. The reason is the way the knife impressively cuts the sushi. The drawback of a single bevel is that it is not suitable for the home chef. Further, it requires a lot of practice and perfection. On the other hand, a double bevel is ambidextrous and can cut straight down without wandering away from the bevel.
FULL TANG OR HIDDEN TANG
Full tang implies when the knives with the steel extend to the handle with two flat pieces attach to the steel to form a handle. On the other hand, the steel partially extends to the knife handle designs and is glued to secure it. The main difference is the balance to the former, and the latter has a credit towards the blade.
HARDNESS OF THE BLADE
The blade’s hardness’s main benefit is that it can maintain its blade for a more extended period. In other words, it does not require maintenance. The edge is usually more brittle. It is not as resistant as to shock and abuse and more likely to chip. The edge, if dropped on the floor, does not break. On the other hand, a light blade is less prone to chip damage, and it requires sharpening of its knife.
When a person purchases a product, he wants to buy a superior quality in it. Quality determines the life of the product. A knife should ideally be sharp, comfortable, and long-lasting. There are dozens of knives available in the market for sale. Therefore, customers have a variety of choices.
Moreover, the blades are available at an affordable price and of better quality. The reason is that there is intense competition among various businesses. Besides, there are a lot of goods available online and offline.
ONLINE AND OFFLINE MODE
There are two ways by which a person can purchase, such as online mode and offline mode of shopping. Online shopping offers a variety in every good. The advantage of online shopping is that a person can access a wide variety sitting at home. You can access the products of different brands and price ranges. On the other hand, some people have faith in offline shopping. Some prefer to go to the market and check the product before purchasing it. Therefore, one should decide the mode of purchasing before making a decision.
BUDGET OF A PERSON
There are many types of chef knives available in the market in a different range to suit everyone’s needs and budget. Nowadays, there is an intense struggle in the market, and every company tries to get over its competitors. The chief goal of every occupation is to capture market share in the market through customer satisfaction.
Every manufacturer comes up with innovative plans to surpass its competitors. Therefore, the seller offers the product at a different price level to meet everybody’s budget. The company decides price level taking into account the budget and spending capacity of the prospective customers.
Top Variants for the Best Knives for Chefs in 2021
Chefs are known to use the most unique persons in the kitchen. The knives are their best friends and help them perform any kind of work. But there are hundreds of these items available in the market. However, we would advise such superb professionals to go for the branded ones. They are not only of good quality but also can be used for several years. Thus, we have come up with the top 5 variants for the best knives for chefs.
1. DALSTRONG Santoku Shogun Series Knife(Best professional chef knives)
The company provides various culinary tools, such as knife storage, gear sharpening, cookware, and culinary tools. The essential knives for chefs are one of the most popular products of all and have outstanding craftsmanship and cutting-edge technology.
The blade is of premium material, and the element designs are stunning. These blades are available at peak performance and in an affordable range. These professional chef knives have an award-winning design with a heft and premium quality design. The knife has a triple-riveted black Pakkawood handle that ensures comfort.
It has an incredibly sharp razor and a full tang, and the razor is german steel with a hand-polished edge at 14-16 degrees per side. It is an oval-shaped divot that minimizes suction of stuck-on food that enables to slice faster and cleaner.
- These good knives for chefs have a tall blade height that provides a knuckle clearance.
- There are thousands of chefs that trust and love the brand.
- The company provides a 100% satisfaction or money-back guarantee.
- It is laminated and polished for a sanitary build that is perfect for a busy kitchen.
I just received my pair of Wusthof knifes and used them for the first time to chop bell peppers and onions. I work so much faster with them than with my old knives, Wusthof is saving me a lot of time. I think cutting vegetables is enjoyable now. I’m happy with them. I like to use the 6 inch one more because I just put a bunch of large pieces of vegetables and chop all at once. But the 3.5 inch paring knive is good too. They are not hollow edge if some might be wondering. I did a search on google about the red stickers because I thought the essential knives for chefs looked cheap, and realized we don’t have to worry if they wear off since they are just paper glued on the handles. The mark of authenticity is not supposed to be the sticker but the saying on the blade. Shipping was extremely fast. I received them 3 days after I made the order. I made these knife protectors with cardboard and duct tape to keep my fingers and the blade safe.
If I had started with nothing and needed two great all around kitchen knives, these would be them. That was not the case when I purchased these knives though. I had a small collection that accumulated over the years and was getting along fine, but I am a more serious cook than most, and I decided to upgrade my collection without spending a fortune. These have become my go to choices. I learned to run the blade along the honer before each use and it’s like they just came out off the sharpener! They have great balance and angle and feel good in my hand.
If you are bored with knifes that are no longer cutting after 6 months of use even when you sharpen them… Invest in something durable ! One by one (or more…), you end with a nice collection of reliable knifes. I purchased the good knives for chefs for my husband (the “chef” at home) who tried all sort of knifes, he is really satisfied with it. I also purchased the set of 8 steak knifes last year and they are still impeccable. One last advice, don’t go cheap in the Wusthof collections. Saving few dollars can really decrease the whole quality (see other reviews about cheaper W products), purchase the one with the blade going all the way in the handle for example, stainless steel or carbon for another example, it is worth paying more.
2. Mercer Culinary Millennia Knife Roll Set– (Best knives for home chef)
The company provides exceptional knives, chef tools, and accessories for professional and home chefs. The company sells premium quality products such as knife block sets, sharpening tools, knife storage solutions, chef apparel, etc. These most important knives for a chef offers an eight-piece set that further includes 8 pocket bags, a paring knife, a boning knife, a Santoku knife, a bread knife, slicing, honing, and a chef knife.
Here you will get a vast range of knives range, and customers have a variety to choose the quantity they require. The blades have textured fingerprints that enable slip-resistant and grip. The edges are safe to use. These knives for home chef has an ergonomic handle that combines Santoprene for a comfort zone and polypropylene for durability. It also has a protective finger guard. The blade is from a superior quality Japanese steel that makes the knife durable.
- The blade has easy maintenance and rapid sharpening for a razor-sharp edge.
- It has one piece of carbon and stains free Japanese steel.
- The company gives a limited time as a warranty period.
- These top chef knives give the customer a wide variety of choices and can also choose the quantity they want to purchase.
I purchased this knife set at the end of August last year. It was my first time purchasing a quality best knife set and it didn’t disappoint. They are comfortable, sharp and very sturdy. I use the chef’s knife frequently and recently noticed some weird staining on one side of the blade, no amount of cleaning or polishing was able to remove it. I contacted Mercer, was told to email sales with a picture and description and received a response within an hour. They asked for a few more pictures and my address, about 30 minutes after I emailed those I was told I would be receiving a replacement while they look into possible cause of the staining. I am thrilled at the quality of the product and would definitely recommend them to a friend, but also wanted to acknowledge the top notch customer service.
I am by no means an advanced chef. I bought this knife set after a few recommendations from various cooking blogs, a couple of personal recommendations from better cooks than me, and a couple of enthusiastic mentions on /r/buyitforlife. It’s been several months since I’ve purchased them at this point and I’m quite satisfied. They hold an edge well enough, are easy to hold onto, and are reasonably attractive. Having previously used a paring knife for almost everything, I can now say that having a full set has changed the way I look at not only knife work, but cooking in general. I also bought the matching Santoku to use with the set and I usually switch between it and the chef’s knife depending on what I’m cutting and how fine I’m cutting it. I can’t speak for seasoned chefs, but for a beginner, this set has been incredible so far.
Let me start by saying, MERCER is a great brand for culinary goods. My other knife bag is also made by MERCER, but I needed something smaller, and I found it here. This top chef knives plating tool roll is perfect for the tools and spoons that I use the most. I was impressed by how much it holds. It looks to be double/tripple stitched on the seams and trim, making it incredibly durable. I like being able to downsize from my regular sized roll- I now have less to carry around with me. These usually cost about $70 (with a few spoons) but I was happy to find one without spoons for $20. Obviously, this bag isn’t made to carry knives, I find it easy to fold one in anyway.
3. J.A. Henckels International CLASSIC Chef’s Knife– (Best chefs knives)
The company offers a good range of kitchen accessories, such as pans, knives, etc. The blades are one of the renowned products of all. The edges are available in different size designs. The material of the knife is plastic.
These best chefs knives are made in Spain. It is from high-quality German Stainless Steel. The complete measurement of the knife is 8 inches, and the handle is 4.72 inches. The blades are of durable quality and a seamless transition from blade to handle. The edge has a professional and satin-finished blade boast.
The precision cutting and is sharp for better and proper cutting purposes. The knife handle designs is ergonomic, and triple-rivet handles so that one feels comfortable while using the blade. The blade is safe to use in a dishwasher.
- The blade is a multipurpose knife Anatomy as it is useful for chopping, mincing, slicing, and dicing.
- The material of the blade is carbon steel that makes it durable.
- It has a triple-riveted handle that surrounds a full tang.
- These best chefs knives in the world comes with a lifetime warranty.
I have been using this knife model for the past 28 years and the knife handle designs broke on me. I ordered this new replacement one and although it is a little bit different now I think I like it better. As you can see in the picture it is thinner than the older version. They took about an ounce of Steel out of it. The upside to that is now the knife is very balanced and a little lighter to handle. My old one was blade heavy and wanted to go forward. I also don’t have any problem with the top of the knife wanting to cut my hand as some have said.. I have put pressure on it and not much different than my old knife other than it being a little thinner. This was made in Spain as advertised. Very happy with the purchase.
I needed to purchase an 8 inch chef knife, a kitchen staple, and had been browsing around stores. The options were usually very expensive, or had a stainless steel handle. The more affordable knives were by brands I had never heard of before, and the price difference between those brands and this Henckels knife on Amazon were minimal. This chef’s knife has a higher quality handle which is comfortable to use, and is of the reputable brand Henckels. The blade is very sharp, which is actually safer for cooking as you are less likely to hurt yourself. The knife is also lightweight, and fits easily into my knife block. I have been using it for 3 weeks and am incredibly satisfied with this purchase. I would highly recommend this classic Henckels chef’s knife if you need a basic knife, but are not willing to splurge on an entire knife set. I anticipate that this knife will last many years.
Is my first kitchen knife ever and I love the best chefs knives in the world is extremely sharp and while cutting apples I wasn’t paying attention sliced my finger open. Not only is just above razor sharp and it can glide through tomatoes with a good skill. 9/10 would buy again. My only problem with the ninth is I have relatively small hands and it’s hard to get a grip on the handle. This by far exceeds any paper test and would recommend it to any starter not only is it cheap it’s extremely high-quality. This feels very expensive almost like a washed off but you can definitely see some of the design flaws like how the blades handle is very kind or straight and not as much as a curve or contour to shape a hand.
4. Wusthof CLASSIC Two Piece Prep Set– (Good set of knives for chef)
The blade material is stainless steel, while the handle material is polypropylene. The 2 piece knives are set with a full tang triple-riveted synthetic polypropylene handle that resists fading, heat, and impact. The company sells the best selling products for years. These good set of knives for chef are forged from a single block of high carbon stainless steel and tempered to 58 degrees HRC.
The edge technology yields a 20 percent sharper blade with twice the edge retention. The two-piece knife set includes a 3 1/2” paring knife and a 6” cook’s knife. This kitchen knife set is the best knife for chefs that combines two knives in a single set.
- The pair includes a paring edge and cook’s knife
- These best german chef knives technology comes with a limited lifetime warranty.
- The blades are of superior quality to confirm the highest quality of standard.
- The company offers high-quality products.
4 months ago I started working as a professional cook. I quickly realized the house knives weren’t up to standard and decided to buy my own knife. A few weeks in I had saves my tips and bought the Gladiator Series but it wasn’t what I was looking for. I swapped it out for the Shogun series. This kitchen knives for home chef was the knife I was looking for. Right out if the box it was sharp. The tsuchime finish looks really nice and makes it so you can easily brush off even the thinnest of vegetables. Eventually I had beaten up the edge because I am still so I bought a 1000/6000 grit stone and learned to use it. The sheath is nice but I have lost the pin for two separate knives so I bought this little single binder ring that I use instead. Overall I have been satisfied with Dalstrong and recommend them to people looking for a quality kitchen knife. I also bought the Shogun Santoku and love it.
So I’m a young aspiring chef working in a great kitchen, and I like to have the best tools at my disposal wherever I can. Obviously a good knife is a chef’s best friend. When the knife first arrived, my feelings were a little mixed. It didn’t quite look as good cosmetically as it did in the preview images, and the hilt was a bit shorter than I expected at first. However, using this knife for any length of time will put any and every doubt to rest. It’s without a doubt the highest quality blade and contruction of any knife I’ve seen or used, for a ridiculously affordable price. If you get this knife and aren’t quite sure you’d agree, just take a step back and let the knife be your guide. Using it for a little while will have your hand knowing exactly where to be positioned, and letting the blade set the pace in cutting will show you just what a real gem you have. Thank you Dalstrong, from the bottom of my heart.
I have to say OVERALL I WAS SIMPLY AMAZED THAT A KNIFE OF THIS QUALITY COULD COME AT SUCH A LOW PRICE!! I havnt used it but its definitely a nice knife and i would strongly recommend as a starter kitchen knife set knife for beginner or advanced chefs. The only down fall i can see is that its going to be a knuckle buster and ive got thin hands. So if you got fat hands and fingers you may want something with a higher knuckle clearance!!! Im stingy as it gets with that 5th star so even the very best usually gets all 4 stars maybe one 5 star! And the 3 star is cause of the knuckle busting issue…. But seriously … Over all this is an amazing and very impressive knife!!! Buy it as a gift!!! Some lucky chef will love it and you will appreciate the price when you compare to other knives of its quality
5. MAC MIGHTY Mac Professional Hollow Edge Chef’s Knife– (Best japanese chef knives)
There are different ranges of kitchen knives seen here. The above-referred blade material is steel, the handle material is hardwood, and the blade edge is hollow. The blade has a 2.5 mm edge. The dimples added to the blade enable gliding the sticky food such as tomatoes, ginger, apple, etc.
These japanese chef knives are comfortable to use and lightweight. The length of the knife is 12.63 inches, while the blade thickness is 2.5mm. The product is not dishwasher safe, and it is better to use hands while washing it
- The knife is made with Japanese technology, and it is a known fact that Japanese products are of superior quality.
- The knife is appealing and attractive to look at.
- These best chef knives for home use are made of steel that makes it attractive and durable.
- The knife is comfortable and sharp at the same time.
Amazing japanese chef knives review. Unfortunately you have to be really really careful. Sliced my finger twice during regular use (IE not being stupid). The first time I was wiping minced garlic off the side (a technique I used all the time before). I guess one of my fingers got close enough to the edge. The second time I was cleaning the knife and again caught the edge. You could totally cut a limb off with this knife. So now I start far away from its edges. I use a sharpener before each use, which I think helps a lot. I clean, day and store after each use because I don’t want anyone else in the family mishandling it. I would never place this in the sink with other dirty items for reasons above. I’m obviously not a trained chef so this might be the precautions you need with any high quality sharp knife. I’m really glad I spent the money on this as opposed to getting a set. Also, you should treat this knife with respect and not misuse it’s sharpness to open boxes or cut bones. It’s way too beautiful for that and I love the ease with which I can slice onions and tomatoes.
A great product very simply put! The feel in the hand is light and maneuverable. This is not a knife to be use to cut hard or frozen meats/vegetables and will possibly cause you to have a broken knife on your hands. The knife is thin as is it’s intended purpose but is still well built and sharp. Most fresh vegetables are fine such as squash/Brusselsprouts and meats (NOT the bone) but if you enjoy cooking and are looking for a chefs knife this is it! MAC is a well know Japanese cooking knife brand and I was scheptical if the price was worth it but it truly was worth more than what I paid. I can recommend this product easily for professionals and amateurs alike!!!
The best japanese knives for home chefs is a home cook’s dream. I know the expression “razor sharp” is almost a given with knife reviews, so if you can think of a sharpness description that surpasses that phrase, that’s what I’m talking about. The knife is perfectly balanced and much lighter in the hand than the fine German and French knives I’ve used for years. It’s harder blade takes a finer edge and holds it longer than those old kitchen helpers, and It makes prep work a pleasure, believe it or not, and I am completely satisfied. A word of advice: DO NOT GET CARELESS with this knife. The first time using it I ended up with a small scattering of nicks and small cuts on my fingers that I did not even feel until after I was finished with the knife.
FAQS on Best Knives for Chefs in 2021
ARE EXPENSIVE KNIVES WORTH IT?
There is a vast range of online and offline products and at all prices to suit everyone's needs. Some from top rated chef knives & some from lowly priced to suit your pocket. The company decides the price-level of a product after taking into consideration the budget of the consumer.
However, suppose you are a professional chef and need a perfect knife for chopping. In that case, you should buy the preferred quality. The reason is that superior quality product comes with many extra privileges, such as sharpener or safety gloves. Besides, the blade quality is sharp and long-lasting. The better quality blade with additional benefits usually comes in an expensive range.
WHY ARE JAPANESE KNIVES SO EXPENSIVE?
Japan is well known for its technology and products. They offer premium quality products at a competitive range. The reason why japanese knife set is so expensive is the quality product they offer in the market. The blades are from premium quality materials, such as stainless steel handle material, etc. The next reason is the blade's design they provide, and the form is so unique and attractive right from the edge to the finishing handle. Japanese technology has prestige for its products and is renowned for its products. Thus, it is the main reason that Japanese products are of premium quality and expensive.
WHAT IS THE MOST VERSATILE KITCHEN KNIFE?
A professional chef needs a complete chef knife set with him or a blade that handles most kitchen tasks. If you are not a qualified sous-chef, you do not need an entire knife set in the kitchen. However, it looks attractive to have a bunch of blades, but at last, it will lie useless in the kitchen. There are four chief sorts of blades that one should have in hand, such as a chef knife, serrated knife, boning knife, and a paring knife. Therefore, these are the four versatile knives, one must-have in the kitchen.
WHAT ARE THE SHARPEST KNIFE IN THE WORLD?
There are hundreds of pros and cons of a sharp blade. A sharp edge is useful for perfect cutting, chopping, and slicing the veggies, meat, etc. They help in cutting the foodstuff entirely and in a few minutes. On the other hand, there are many disadvantages to using a sharp blade to harm anyone. Therefore, one should be careful or wear safety gloves to prevent any mishap. Some knives with sharp blades are
How to choose a perfect chef knife?
In this video, I’m going to explain the differences between a Western chef’s knife VS Japanese and Chinese chefs knives. Not only will you know the differences you will also be able to select a knife that’s most suitable for you. Hello, guys, I’m chefpanko and I work in a Japanese Sushi and Grill restaurant subscribe to my channel for everything about cooking and knives. Before we start I want to say that this is a guideline and you don’t need to follow my advice it does not matter if you are a home cook, culinary student, or a cook that works in a professional kitchen. The most important thing for you to know is what kind of cuisine you want to cover.
Each cuisine has its own knife that is most suitable for the task. Before I start suggesting a knife that is suitable for you, you need to figure out what your main grip is now is. Before we start looking at any of the knives. You may have heard from chefs that you are holding your knife wrong it does not matter what gripping style you use. The most important thing you should know is that it is comfortable to hold for you. For example, I switch gripping styles for different cuisines and knives all the time.
You probably have heard that the fingertip grip is the worst grip and you should never use it and yet many Sushi Chefs mainly use the fingertip grip for the majority of the time. But more about that in a different video. So what is your preferred gripping style a pinch grip on the blade or at the handle? A tump grip at the handle or a fingertip grip? Remember it or write it down, because I will explain why it is important to know what your primary gripping style is. Let’s talk about the balance point and why a certain chef’s like a front-heavy, back-heavy, or middle balance knife.
Remember when I said that you need to know what kind of cuisine you want to cover? The same is true for the balance point and why certain chef’s like the balance point in a different place. Western cuisine tends to prefer a back heavy knife, in other words, a handle heavy knife. This helps with the rock chopping motion for things like herbs but it also helps us going through small bones by using the heel of the knife. It is a sturdy knife with a thicker spine you can break down a chicken without any problems or worrying about chipping the blade. The blade will probably bent, but you can easily fix it with a honing rod.
Japanese cuisines tend to be more middle balanced and the reason for that is that they mainly sliced instead of chop and they also have different knives for different tasks. Most Japanese knives are very light, very sharp but also more brittle and prone to chipping if used like a Western chef’s knife. The spine thickness of Japanese knives are usually very thin a Gyuto is recommended if you are planning to switch from a Western chef’s knife to a Japanese chef’s knife. Chinese cuisines prefer a front-heavy knife and the main reason is that the front of the knife is sharper than the heel. Since Chinese cuisine requires delicate slicing skills at the tip and heavy bone chopping at the reinforced hee.
The Chinese knife is similar to the Western chef’s knife and I will say that it is even sturdier than the Western chef’s knife like the Wusthof. It is less sharp but because of the added weight, it helps with the cutting force. And then you have the fusion cuisine a mix between Western and Asian knives tends to be balanced at the bolster usually it is a Japanese style knife with a resin handle that’s balanced at the bolster. Suitable for Western and Japanese cuisines that do not require you to chop through bones. Now that you know why certain Chefs prefer a different balance point it is now for you to decide what kind of knife is the most suitable for you depending on your gripping style and cuisine choice.
So we start with the handle choices, we have different handles that suitable for different gripping styles however due to the design of the knife and the weight there’s a limited option to hold the knife. The following example of the traditional standard western handle with no pronounced fish belly or a curved on the top I have three examples of this handle and that is the Zwilling, But the Wusthof classic has a similar handle design. The Tojiro Gyuto a Japanese fusion knife and the shibari a Chinese fusion knife. Here you have a back heavy and a front-heavy knife that a similar handle design. The mentioned knife handle is suitable for all gripping styles, however, due to the design on weight, a pinch grip for the Zwilling and the Chinese cleaver is the best gripping option.
Pinch grip is the best for the Zwilling due to the design of being back heavy and catered to the western cuisine. Since the handle is universal a pinch grip at the blade bolster or the handle is best suitable for this knife design. Western cuisine uses a rock chopping motion which requires more force than a Japanese knife and cuisine. A fingertip grip is not recommended on Western chef’s knife because it puts a lot of strain on your finger especially if you use Western knife techniques.
A pinch grip at the blade or bolster is best suitable for Chinese cleavers this is because the blade is front heavy and we usually switch to the fist or handle grip where we need to go through bones like spareribs or duck. Chinese cuisine loves to go to small bones like spare ribs and chicken. Western cuisine is usually one plate per person Chinese cuisine is one bowl per person with shared side dishes which requires you to break down one single chicken thigh into multiple pieces to share. The Japanese Gyuto with a western full tang handle is suitable for all gripping styles without feeling any discomfort because of its weight and that includes the fingertip grip that all westerns chefs tell you that the grip is not good for you.
However, since Japanese knives are designed for Japanese cuisine you will see some limitations in some of the Japanese Gyuto’s and that is that the knuckle clearance is not great if you use a handle or bolster grip.In Japanese cuisine, we usually use a fingertip grip this is because of the less knuckle clearance on most Japanese knives also because of the sharpness of the blade and the knife skills. We usually slice rather than rock chop or rock slice when it’s required to go through bones we switch to something like a Deba.
Now that you understand the differences between the knives and intended use it is time to explain the handle choices. Traditional Japanese wooden handles have an oval and an octagonal handle design those are suitable for all gripping style, however, each of those handles will feel different in your hands it is recommended to use a slicing motion rather than Rock chopping or Rock slicing. Since the blade is harder and more prone to chipping and breaking it is necessary to adapt and change your knife skills.
Especially with the traditional handles of the Japanese knives that have been glued together. So it is less durable and therefore it is not recommended to use knife skills from the Western cuisine on Japanese traditional wooden handles. I personally hate the traditional oval shape, so I can recommend the octagonal handle over the oval shape. Which will cost you around $50 more for just an octagonal handle with the exact same blade? We also have the Japanese Western design or fusion handles it is more popular with the Miyabi and Shun since those knives are heavily marketed to the Western market.
Miyabi has a fish-belly curve which is preferred to use a pinch grip to make use of the fish belly curve. The Shun is using a D shape which I prefer over the fish belly curve from the Miyabi you will see more and more Japanese manufacturers switching to a D shape over the oval handle, a D shape is suitable for all gripping styles. There are more and more handle design to discuss the most important thing to know is that you need to know why a certain knife has a different balance point and what gripping style you like to use. You can always learn or adapt to a different knife skill the most important thing is to know why and when we use a certain gripping style on a certain knife.
After that, you can decide what balance point and handle is the most suitable for you. You also have choices in material like plastic G10 or wood. Wood requires more attention and care it can break or split if not taken care of also in some countries and cuisines wooden handles are forbidden in the professional kitchen. Just to give you a few examples of why I like a certain handle I’m going to name a few popular handle designs you have the traditional western handle design. The western handle is good for all gripping styles but dependent on the blade design, weight balance point, and intended use it is not always smart to use a certain grip like a fingertip grip.
And then you have the traditional Japanese handle. An oval and an octagonal shape they are both suitable for all gripping styles. I prefer to octagonal a lot more since it gives me the extra grip I want. Since the blade is mostly very light it is suitable for all gripping styles. However, you need to keep in mind that the rock chopping with a pinch grip is not recommended especially with the high carbon core material and the Japanese Gyuto tend to have less knuckle clearance versus a Western chef’s knife. There are many variations of handles my advice is to try each out in a cooking store.
Even when you plan to buy a knife online it is recommended to hold the handle in a store first before investing online. The good news is that most handle designs are pretty much similar in size and design I will try and explain the handle for each future knife that I will review on this channel. For example, I like the fish belly curved handle on a Chinese cleaver but not on a Gyuto like the one on the Miyabi artisan series. I also hate to handle design that forces you in a gripping position and the other gripping position than the designed one will feel uncomfortable. An example of this handle design is with the new Global SAI series it forces you in using a pinch grip with a force thumb resst.
Not only, do I hate Global handle design from the SAI series the original global series is something I dislike too. The extra grip from the dotted handle works but the cleaning after service is hard on the dotted handle design. Even when you thought that you scrubbed all the food out of the handle you will see dried food sticking in the dots the day after. Now let’s talk about the core material of each blade. Each knife will use a different core material for the knife. We have the Japanese stainless steel types like the VG10, AUS10, AUS8, Powdered steel like SG2 or SKD11 we also have Japanese high carbon steel which is not rust-resistant.
Like the Shirogami or Aogami which is also called white and blue steel. We have German steel types and best American chef knives types with different names each steel type have its own plus on downsides. For a complete list see the description below in this video where I explain each steel type. What you have to know is no matter what steel type each manufacturer will have a different quality even when they use the same steel.
To give you a guideline we use the Rockwell hardness to determine what knife is suitable for you. Also, make sure to click on the link in the description below so that you can pinpoint what steel type is suitable for your intended use. If you are a home chef that wants to explore different cuisines and want to regularly break down a complete duck or chicken a knife with a Rockwell hardness of 56/58 is the best suitable for you. And to name a few a Victorinox, Wusthof, Zwilling, and the Global use this Rockwell hardness.
Those knives are all stainless steel so you don’t have to worry about rusting. The recommended length is dependent on your cooking space and cutting board. The knife should never be longer than your cutting board at home I recommend an 8 inch for home cooks.
The above-mentioned hardness and knife type are also recommended for culinary students since you move from class to class you’ll probably have time to dry your knife completely before storing it in your knife roll. The Chinese all-purpose cleaver is recommended for home chefs that want to be able to do everything a Western chef’s knife can do but then with the better knuckle clearance and knuckle guide. You will lose the rocking motion but this knife is capable of everything a Western chef’s knife can do but not really suitable for the fish filling tasks.
The Chinese all-purpose cleaver is not recommended for culinary students since it is heavy and not practical to take it with you from class to class with all your other kitchen tools. The Chinese all-purpose cleaver is the only knife for professional cooks that works mainly with Chinese dishes. As a professional cook, it really depends on what kind of cuisine and dishes you are covering. Like I said a chef that works in Chinese cuisine should never look at Western and Japanese knife. Therefore I recommend you look at the blade design, balance point, and keep in mind what handles suit your gripping style before buying a knife.
I recommend the stainless steel types with the HRC of 56 to 58 for your all-purpose knife or an HRC of 60 to 61 if you know that you don’t have to go through bones. 60 to 61 HRC is usually on Japanese fusion knives for the Western market and they use steel types like an AUS10 or VG10. Breaking down a chicken or filling fish bones is possible with those steel types however since the steel is hard the chances of incorrect use will result in a chipped blade. It is inadvisable to use it on any bones since you will lose its sharpness very fast and the risk of chipping the blade is high. Remember that it does not matter how sharp your knife comes out of the box.
If you don’t know how to sharpen the knife by yourself then you are better off with a cheap $20 knife instead of a $300 super sharp out-of-the-box Japanese hand-forged knife. I will make a separate video about choosing your first Japanese knife I will explain why you go for certain Japanese steel with the high Rockwell hardness of 62 to 65. You will get a complete breakdown of my decision about buying a Japanese knife. That’s it for this video if you have any questions leave them behind in the comment section below. If you liked the video give it a thumbs up.If you want to know more about cooking, knives, and how to sharpen your knife make sure to subscribe to my channel. Thank you for watching and I see you in the next video.
How to Pick the Perfect Kitchen Knife?
Okay, not the typical video today people just don’t know what to choose when it comes to the who what when where why I’m choosing a kitchen knife and that is exactly why I’m all the way in San Francisco right now I’m in my Airbnb you know I wouldn’t travel out here for anything we’re here to visit one of the greatest knife shops in the United States of America in my humble opinion.
You know no big deal piece so I’m not here to visit the plethora of Michelin restaurants or the amazing weather that makes you cry because you don’t need air conditioning instead I came to meet with Josh Donald of Bernal cutlery to help me show you how to choose the perfect kitchen knife skills are always the most important thing when it comes to using knives that’s number one thing you don’t know how to use a knife then it doesn’t matter how much money you spend on it go you’re good to wait let’s do a quick on the number.
One question that I get all the time is what kind of knife should I get number one thing if you’re gonna do that is look for a chef’s knife that’s at least like 810 inches because at the end of the day that can do just about everything you needed to do even small tests and I think too with budgeting with buying your knives you know don’t buy a set you know to start with the knife you’re gonna use the most and then fill out from there they have all these really random knives like your avocado knife your garlic knife you would be much better to me – then take.
That money and just get a really good chef knife and having that extra length is even if you don’t need it you can actually use the blade for other things too it doesn’t have to just be it doesn’t even actually have to even be the sharp part of the blade you used to flat in to smash a piece of garlic it interrupts very important announcement so many of you guys have requested the b-roll song to be released but we’ve never had a full version the beginning that is until now see the b-roll song was given to me as a gift by my buddy Sam aka Prince Fox but we decided to go ahead and release a full version and the link for that will be in the description we decided to create an actual music group that will be regularly releasing music for you to listen to while you’re cooking or doing whatever you do anyway I won’t hold you any longer if you wanted to have a two-night set up to me that’s the perfect combo.
The knife which is about 210 or 240 millimetres 8 to 10 inches roughly and then a penny which is quite not quite a paring knife not quite a chef’s knife but it’s just like that sweet spot in between yeah to me I got a chance to go look at like old sales records and Europe and I was researching my book knives that were going to professionals the biggest sellers were 10-inch chef’s knives and 6-inch utility knives those are the two knives to that kind of became the big kit for doing all of the heart cooking if you want a set that’s really all you’re ever going to need you you’re ready you’re committed you to feel like you know what kind of knife you need to get but now we’re gonna enter the next room what steel type team does steel type matter.
Should you be caring about that it comes down to what you’re doing and how much time do you want to commit to your knife and so 40 years ago Julia Child’s I told you to get a carbon steel knife because it sharpened easier it cut longer it’s changed a little bit there are a lot of better stainless steels out these days if you can look after cast iron cookware I think you can look after carbon steel but it will interact with some ingredients real bass or real acid product that we’re working with especially the real base stuff but I’d cabbage artichokes red onions cut an onion you’re starting to get brown corners on there cuts you know the carbon versus stainless like these French ones our stainless steel is can be easier to look after our carbon steel is going to be a little tougher.
And it will be a little easier to sharpen and hold an edge a little better you got to be a little more you know diligent about how you’re using it boneless meats that you bowl especially with this guy I saved vegetables I want to start saying vegetables now yeah if you don’t want to spend the time to take care of your knife to me you shouldn’t get carbon steel and I just don’t even think about it what’s that pattern called Karoshi yes well I got that right what does that win it’s a free gift card for you to subscribe thank you but there’s one thing that I think is very very commonly overlooked and that is the handle type you don’t find it comfortable in your hand it’s going to affect you over time not only is it probably not healthy for your and I mean I don’t know I’m not a doctor.
So this is a often referred to as a Western handle and then these are the Japanese style handles octagonal this is going to be ambidextrous has lots of little ridges to kind of engage with your fingers I love this handle also I think that it’s less slippery if it’s wet and greasy especially and then this would be what’s known as referred to as a D shaped handle or Chenault G handle it has this one line and it’s kind of right biased so on a right-hander it’s going to kind of fit in the crook of your fingers right here some lefties.
Hate these some love them but for lefties you know no anytime it’s so that’s essentially the gist of it all I was there went ahead and took advantage of the moment and got myself a new knife you know not a flex but also a flex I hope you guys got something decent out of this there was a lot of footage to go through and I had to cut a lot of stuff but I really wanted this to be sort of a basic guide on just the essentials of what you need to know to pick a knife the link for Brno cutlery will be in the description all that but real quick I just won’t do a snippet from Josh the other Josh that is know well I run baroque cutlery my wife Kelly you know some days I’m sharpening all day it’s a lucky day.
I found a pocket knife when I was five and it was just the most amazing little thing ever started the business though when my first child was baby and needed a way that put some extra groceries in the fridge and pay a light bill or two and buy you know I like sharpening knives let’s try this take the stroller around Bernal Heights with Charlie in it and pick up knives from people’s homes and bring him home and sharpen him during his naps and at night and then come back out and drop him off and then it just kind of grew from there worked from home for a number of years 2010 got my first brick and mortar shared spaces like a 90 square foot but as big as the frame of this this video probably finally had a chance to expand into a big spot we’re really proud of it.
So we just opened a shop at 766 Valencia Street in San Francisco if you’re in the Bay Area come visit and also be sure to check out our little Oakland gem to culinary knife shop sharpening service focusing on Japanese culinary knives but not exclusively limited to them I’m Josh Donald and I approve this message I’m Josh Donald and this is Bernal Kelly so to me this is a story about hustle and craftsmanship something that I really like about Josh and that’s why I support their knife shop so much now usually this is where I would put some b-roll but I’m just gonna go ahead and end the video here because there’s been plenty of b-roll throughout this entire video so don’t even get me started but in relation to b-roll please listen to this part it’s really important back in my apartment in Austin Texas I’ve been you know very ferociously reminded of how wonderful the weather is in San Francisco and how not wonderful the weather is in Austin Texas.
So yeah that’s nice huh my friend Sam aka Prince Fox we created essentially a music group on Spotify and all that jazz under the name of beer old beats you know you get the idea we’re doing it so that we can continuously produce b-roll music for you to listen to you know low fight chill the good kind of stuff you can study too and more importantly cook – like I said I got a ton of requests comments and dancing people asking me about what song I use on the b-roll and it’s from Sam it was a custom-made song we never released it and now we thought we have released it and we will be producing consistent music on there so make sure to click the link below and while you’re down there don’t forget to follow me on Instagram and Twitter and all that jazz but anyway if you enjoy this video or you learned something to leave a like subscribe and I will see you guys next time.
What’s the most important functionality of a chef knife?
What’s going on guys this is raccoon between two forks back again this week with a brand new knife video now before we even get started I have to do a full disclosure because there are some FTC role changes and rules and regulations that are being applied to all of the content creators and influencers alike so if you guys are not familiar with those rules please definitely there are plenty of videos out there on youtube that is going over they’re totally looking at it is pretty much about transparency and just disclosures about our sponsorships so I guess hashtag sponsored because the set of knives today that we’re looking at a sent to me by Kang Chang completely free of charge they sent it over to me as a sample to do a demo slash.
Functionality video this is not a review or unbox so we’re going to be taking a look at a set of knives for that but I am not getting paid for this video at all I actually don’t get paid for any of my unboxings or reviews I don’t do that I do completely 100 per cent honest reviews I’m very upfront with all of my partnerships that I all the brands that are partner up with that idea hundred per cent honest reviews because I believe in first off honesty and transparency and I also believe that we have due diligence to keep the viewers best interest at heart because I don’t want to influence someone to buy something that I wouldn’t use myself so anyhow that is my full disclosure today so let’s get started alright alright guys so let’s get started and let’s take a look at this set of knives.
That King Shan sent over to me and I am so excited about I am so freaking excited about these knives because this is the brand new set of Chinese cleavers they’re so exclusively at Costco if I remember correctly and this is part of the s-1 line and comes in both like this black colour or it comes and white as well so the reason I’m so excited about this is that several months back just to give you guys a little bit of backstory I’ve worked with Kang Sheng in the past if you have been following my channel that a message under said hey you guys are really.
You know Chinese brand I don’t see a Chinese chef knife on your lineup do you guys have any plans in the future to add a Chinese chef’s knife to all of your products and at the time to tell me you know let me talk to Henry about that to see if there’s anything in the works and lo and behold several months later they messaged me and said hey Raph would you be interested in doing a demo slash functionality video for our brand new set of Chinese cleavers and here they are you know they’re right in front of me and of course before I get started before.
I pop this box open it’ll mean the world to me if you can hit that like button hit that subscribes button help me support all of my madness and let’s pop this baby open so you guys can take a look at what these chef knives look like alright guys so now that we have both of these knives out of the box let’s talk about each of them individually very very briefly first knife you will see right on the box this is your traditional butchering knife it’s got the hole in it you know very very traditional butchered knife so this is the knife that you break down big hunks of meat with the cut bone you know your butchering needs okay.
The second knife that you have in the box is this baby right here look at this now this is called a Chinese cleaver yes it has the name cleaver it looks like a butchering knife but it is not this is essentially the same as your western chef’s knife but in Chinese style okay this is the Chinese blade profile right off the bat you’ll notice that it is in rectangular shape it is beefy it is much broader than your regular western chef’s knife now the biggest difference between a Western chef.
And a Chinese chef is that for Western chefs they have many many knives in their arsenal okay they have their chef knife paring knife utility knife bread knife the list goes on to have pretty much a knife for each function you know very specialized knives before a Chinese chef they have this they have the Chinese chef’s knife slash cleaver.
This is their our go-to knife for almost every single cut you know this is what they do 95 they’re cutting width they can slice with it the getting dice with it they can chop with it and as you notice with Chinese food most of it is cut into very very delicate things you know for stir-frying so the heat can distribute evenly and it’s all done with a Chinese cleaver and what’s cool about the Chinese cleaver is that after you get done cutting a lot of times you have trouble scooping up all the ingredients off the board with a thinner profile chef knife western chef’s knife but with a Chinese chef’s knife because it is broader you can double it as a scoop so you can scoop up all your food and toss it into the wok.
You know your nurse your pan or skillet whatever and another really really cool feature that a lot of people don’t excuse me that a lot of people don’t realize so you can turn this knife around turn it around you can use the spine of the knife as a meat tenderizer I’ve seen it done so many times growing up in the kitchen that my dad or my mom just turns the blade around and starts hammering the meat with it to kind of spread the meat out or tenderize to me so there are many many functions that you can do with just one knife alone and growing up in a Chinese household my dad has one knife you know he has also one pair like one paring knife and most of the time he just uses the Chinese chef’s knife and it’s such a versatile blade it might not look like it but once you get this baby in your hand.
You’ll notice how versatile this blade can be now I’m done talking about the knives I’m gonna go grab some ingredients and do a demo functionality well I already talked about the functionality so I’m going to demo and cut some stuff for you too now I’m not going to do any demo with your traditional butchering knife because you pretty much know what a butcher knife can do you know you can break down your chicken your will to Sri chicken and whatnot I’m going to put this back in the box for now and we’ll just do a demo of the Chinese chef’s knife okay guys so let’s get started on cutting one of the most popular.
Ingredient in my household or probably most households when they cook is garlic so I have a couple of cloves of garlic right here what’s cool about a Chinese chef’s knife you have minced garlic that’s it you know you can’t really do that with a traditional western chef’s knife that’s the upside of having a beef your knife you can literally smack the garlic and it is minced for you okay and like I said you can double it as a scoop and you scoop it right into your dish then we sliced garlic pieces alright guys so the next ingredient that you have is your green onion this is another very very popular Chinese ingredient and I just want to show you how delicate of the cuts can be with a Chinese chef’s knife even though it’s such a broad knife first off of course you want to cut the roots off all right so the next thing.
We’re gonna cut on the list is a red cabbage let’s break this Davey down so pretty. Alright guys so this wraps up the demo and functionality of the King Shang Chinese cleaver set as you can see the Chinese cleaver is very very versatile it can slice it and dice it can smash garlic you can use the back as a tenderizer it can scoop really well and that wraps up the functionality and demo of a Chinese chef’s knife and I will see you guys next week bye.
So, this was an article about the best knives available in the market. Knives are the most essential tool to be kept in the kitchen and serve various purposes. Thus, getting the right and ideal one becomes highly mandatory. However, it is to be known that if you are or want yourself to be in professional cooking, you should get yourself the available best knives for chefs. Though it might be difficult but deciding the right one can lower down your different kitchen burdens.
To get a better idea of the knives, you have to refer to our buying guide. It has shown you every single detail which is to be considered in a knife before purchasing it. However, rather than going to the market for a purchase, if you choose among the brands that we have provided for you, you won’t face any issue later regarding the product. The reason is that we have a look into the functions before suggesting it. Therefore, one should think smartly before choosing because the right purchase determines the good’s life.