Chef's Path Professional Chef Knife Set - 8" Ultra Sharp Japanese Santoku Kitchen Knife - German High Carbon Stainless Steel Chefs Knife with Sheath & Premium Packaging - Best Value Cooking Knife

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A beautiful gift for any foodie or professional, our knives stand out in compact, minimalist packaging. They're more forgiving in terms of handedness than traditional Japanese knives—it's possible to use them in the non-intended hand, but doing so is not ideal. Engineered to deliver the perfect cut every time, Hast knives let you have more control and creative freedom. This knife has a razor sharp, cutting edge and it has a high quality hardwood handle which is secured with brass rivets.

The daytime kitchen crew at Le Coucou used the MTH-80 for prep and during lunch service for a week, and they praised its outstanding performance on vegetables, herbs, and fish. A chisel bevel can reach superior levels of sharpness but is more prone to chipping if used improperly.To get through this review without turning it into a dissertation, I have to paint in broad strokes, which inevitably means oversimplifying things. With its high-carbon, stain-resistant German steel blade, it effortlessly sliced through tomatoes and cut carrots — we barely had to use any pressure because the blade was so sharp!

As a bonus, it also makes for efficient cooking—you can see all of your knives and easily grab the one you need. Another common feature of Western knives is a double-bevel edge, meaning that the edge tapers in evenly on both sides to a fine point, similar to the letter V. A tomato is yet another classic way to test a blade's edge: The skins are taut and slippery, while the inside is soft and easily mangled. Testers liked chopping vegetables with the F-808 because of its sharpness, control, and easy handling. The Chef's Knife can be bought individually or as part of a four-piece set like this one (also available in an attractive olive wood version).

The full bolster can feel nice to hold on to when you're gripping up on the blade, but it can also make sharpening more difficult. After some education and a lot of practice, you’ll be able to sharpen any old knife to a pro-style edge. A full tang keeps the blade more secure over the life of the knife and helps the knife feel balanced for better control. Because of the contortions necessary to work around a larger piece of food like this, the test singled out even more knives that had awkward designs—ones whose handles got in the way or whose blades felt dull. The blade on this chef knife has a 2mm thick spine and a full flat grind, which means that the grind on the blade goes all the way down from the spine to the edge bevel in a flat, linear slope, resulting in a stronger blade.

Depending on the composition of your knife’s steel and how often you use it, that could mean every six months to a year. There were ones that crunched through the onions instead of slicing them, despite my best efforts to use the blade's sharpness to accomplish the task; those were disqualified. One of the more affordable options among the German-style knives tested, Mercer's Genesis chef's knife delivers good bang for the buck.That doesn't make the Western knives worse in a larger sense (a bone-chopping test would expose the fragile Japanese knives as less adept at that task), but it does help illustrate their relative advantages and disadvantages. Wüsthof Pro Cook's Knife: The long handle on the Wüsthof Pro Cook's Knife kept getting in the way, bumping into my forearms as I tried to cut with it. Unfortunately, the blade lost its edge after a few short tests, requiring sharpening soon after unboxing.

If your knife is comfortable to grip and razor-sharp, you can chop ingredients faster and with more control (and therefore more safely). Bolster: The bolster, or how and where the blade flows into the handle, is another point of differentiation. The long, sharp blade of a chef's knife allows for all sorts of cutting tasks, so you can slice a steak, chop a cucumber, dice an onion or mince some herbs.If you’re starting out, it’s safer to place the tip of the honing rod on a cutting board, with the rod perpendicular to the board. Although some tasks may be easier with specialty knives (slicing tomatoes with a serrated knife or segmenting citrus with a paring knife, for two examples), your chef’s knife should be nimble enough to handle it all. This knife’s gentle curved edge is good for any chopping style, and its wide blade lets you easily scoop and transfer food from the cutting board. Knife blocks can be bulky, which is why, for most home cooks, we recommend a magnetic knife strip to keep blades free from harm. For years I was in the hate group, but I've recently come around a bit on them, thanks to a Global utility knife I sometimes use at home.