The Miyabi brand exudes so much quality and style that soon I’ll need to add it to the list as Recommendation #7. So it’s up to the cook to understand what kind of knives they need in their kitchen and be aware of their strengths and weaknesses. For what it’s worth, I use both German and Japanese chef knives and rarely am I conscious of specifically choosing one over the other. But when I am conscious of it, there’s a very good reason. Full-tang used to be one of the must-haves in a quality https://www.allaboutpocketknives.com/knife_forum/viewtopic.php?t=47412&start=15, but those days are long gone.
Along with the slender handle, the Meridian Elite Stealth’s blade is ever-so-slightly thinner and ever-so-slightly wider at the heel. Plus, the overall weight is lighter by almost half an ounce. I’ve already discussed this, so, by now, you should know what that means.
Ultimate Series 9″ Chef’s Knife (sbk
Hone your knife before each use, and you’ll be golden. One advantage the Classic Ikon has over the Mac MTH-80 is that its softer stainless steel blade is more durable. If you drop a Wüsthof into a sink or wait to clean it after cutting acidic foods, it shouldn’t chip, stain, or corrode. Like the Mac Mighty MTH-80, the Tojiro DP F-808 has more heft than lighter knives, such as the Global G-2 and Togiharu Molybdenum. Tojiro’s steel core is harder than the surface material; that hardness helps the blade hold a better edge, but it appears to be more brittle than Mac’s homogeneous construction. We found a tiny, almost microscopic nick in the Tojiro knife’s blade after cutting butternut squash.
The Takeda knives are a quantum leap again from the Mac. They have an edge that makes a light sabre look dull, so light that you’ll never fatigue using them. I haven’t tried sharpening myself and have only one shop I trust with them.
Henckels Pro S Chef Knife
In my experience, Cutco succeeds somewhat in the first case, but fails in the second and third. The main reason for this is that the steel they are made of is not as high-quality as any of the knives recommended chef knife above. The professional sharpening services you are using might not be that good. (See Finding a Professional Sharpening Service.) Perhaps they are creating edge bevels that are not very acute.
To further improve food preparation for your restaurant or dining hall, see our cutting boards and food storage containers. Additionally, you can prevent cuts and accidents by outfitting your employees with these kitchen gloves. A chef’s knife can be your best friend in the kitchen — if you find the right fit. So take your time, figure out exactly what you need from your chef’s knife, and make an investment. Mac, Wusthof and Global were my stand-out favorites for quality and performance, and if you’re really serious about adopting a high-quality chef’s knife, any of these three will do the trick.
Shun Classic Chef Knife
The Damascus pattern is mainly for looks and protection of the core steel. As a matter of fact, one customer who bought the Kramer Damascus complained on the Sur La Table site that the pattern dragged the blade down and made it harder to slice through some things. That seems odd to me, so I’m not sure https://allaboutpocketknives.com how much weight to put in that. 3) If it were me, I would buy the MAC MTH-80—featured in the article above. It’s wicked sharp, designed for chefs, and won’t break the bank. .if you needed to save money, you could do the Tojiro DP. The Tojiro would not be as nicely finished, but still do the job.
- Fortunately, some of the UK’s best chefs agree with me.
- If there’s anything more I can do to help you in your acquisition of a quality chef knife, please let me know.
- After putting in over 150 hours of research—and chopping more than 70 pounds of produce with 23 knives—we recommend the Mac Mighty MTH-80.
Unlike Japanese knives, some German knives have full bolsters that extend all the way to the blade edge. Full bolsters add weight to the knife and require a professional sharpening service to grind away the extra steel at the heel of the blade. Most people already have knives in their kitchen. But if you have an old knife set or a hodge-podge of hand-me-downs that aren’t cutting it anymore, it’s probably time for an upgrade.
Wusthof Classic Hollow Edge Chef’s Knives
The demo the salesman was selling was Shun knives. I couldn’t remember what knife he was using, only it was a Shun. He placed the blade edge on top of a cucumber, letting the weight of the blade do the work. It was actually cutting the cucumber by itself, amazing.