The first step when shopping for a chef knife is to  understand how a German chef knife is different from a Japanese chef knife. German and Japanese chef knives are currently the most popular and most dominate knives in the cultery industry. 

Once you understand the differences between the knives, you can more easily narrow down your choices to the one that works best for you. 

Today, I will compare a popular German chef knife with a popular Japanese chef knife in terms of four categories, Weight, Sharpness, Blade Shape, and Handle, by using two my favorite chef knives, Zwilling, J.A. Henckels Professional S, which represents high end German chef knives, and Global Knife, which is one of the best selling Japanese brands. 

Weight

Usually, high end German chef knives are known for their heftiness due to the forging process that creates a big and thick blade, bolster and full-tang. On the other hand, Japanese chef knives surprise many customers with their light-weight design. If you have the chance of holding these two types of chef knives, you would definitely feel the differences of the two.

According to the Henckels Professional S description, the knife weighs 9.8 oz, while the Global knife is reported to be 7.8 oz. As you can see, there is a substantial 2 oz difference in weight, approximately equivalent to the weight of an egg. That is a 20.4% difference in weight!

When I hold these two chef knives, I can definitely feel the more than 2 oz weight difference between the two. At first, when I was only using a Henckels chef knife only, I did not realize how hefty the knife was, but after buying the Global knife and trully comparing these two types of knives, I can say Heckels are much heftier than the Global chef knife. When I use the Henckels Pro S for long periods of time, I can feel the fatigue in my wrist. 

However, that does not mean the Global knife is better than Henckels Pro S. It just means there is a substantial difference in weight between the two knives. You should definitely compare the two to make a decision regarding your preferences. People like different things. My husband likes to use the Henckels more than the Global because of the added weight of the Henckels. I personally enjoy using the Global knife much more than the Henckels due to its light weight. 

Sharpness

Having a sharp knife is so important. Some people think that a sharp knife is more dangerous than a dull knife. This is so not true. If your knife is dull, you will need to put extra pressure on the blade and sometimes, it makes the blade slip off the surface of the fruits or veggies, which could lead to some very bad cuts. Therefore, you need to find a nice sharp chef knife for a safe and convenient cooking. 

German chef knives, on average, grind their blades at the angle between 20-22 degrees per side, while Japanese chef knives typically are angled at 15-18 degrees. So, which knife cuts better? I did some quick chopping experiments with the two knives using two different ingredients: carrots and cabbage. When I cut the carrots with the knives, I barely feel the difference between the Henckels Pro S and Global chef knife. Both knives cut carrots extremely well making it tough to say which one is better. 

However, when I cut the cabbage, I could definitely tell that the Global knife was smoother and required less effort. When I used the Henckels Pro S to cut through the middle of cabbage, I needed to put extra pressure on the blade to finish up the cutting.

You can check out the video that shows you how effortless cutting is with the Henckels Pro S and Global chef knives. Both of them cut carrots and cabbage very well, but you can see that the Global knife requires slightly less effort than the Henckels when chopping cabbage. 

Click here to view the embedded video.

Blade Shape

As you can see in the pictures, the blade of Henckels Pro S chef knife curves up from the bottom towards the tip of the blade, which represents a very traditional German chef knife design. This design creates a rocking motion when chopping,  keeping the tip of the blade on the board and lifting the bottom of the blade up and down for cutting. This cutting motion is beneficial when cutting small items. 

On the other hand, the Global chef knife has a more straight bottom blade. You should lift the entire knife up and down to chop things, leaving the board completely. This motion can be of good use when you are cutting something big and hard. 

Handle

The handle of your chef knife is so important when it comes to choosing the right chef knife for you. It determines how comfortable the knife will feel in your hand, giving you blade control and less fatigue when cutting large amounts of food. 

Henckels Pro S follows the profile of a traditional German chef knife, which tends to be more suitable for European hands. On the other hand, the Global knife handle is relatively smaller than Henckels Pro S, which fits better in Asian hands. As an Asian female myself, I definitely prefer the Global knife handle. When I grab the handle of the Henckels Pro S, I just don't feel as comfortable as I do with the Global knife.  

So far, you've learned how different Henckels Pro S and Global chef knives are in terms of the four categories mentioned earlier: weight, sharpness, blade shape, and handle. There is no one perfect chef knife for everyone. That being said, with a littel research, you should be able to find the best chef knife for you and your cooking needs. 

I hope that you can get to know your preferences more clearly from reading this post. 

If you understand the differences between German and Japanese chef knives before trying them out at your local department store, it will make your knife search much more efficient and less time-consuming. 

If you want to read more detailed reviews of the Henckels Pro S Chef knife, go to http://topchefknivesdiscount.com/reviews-of-zwilling-j-a-henckels-twin-pro-s-8-inch-high-carbon-stainless-steel-chefs-knife/

You can also read the in-depth reviews of the Global chef knife  at http://topchefknivesdiscount.com/global-g-2-8-inch-chefs-knife/

Check out other best-selling chef knives at http://topchefknivesdiscount.com/best-kitchen-knives/

Buy Wusthof 9755Classic 2-Piece Knife Starter Set from Amazon

(Save up to 40%, $217=> $129.95)

When most professional chefs and home cooks are asked which knives are must-have in a kitchen, they usually say "one excellent chef knife" and "a parer."  There are many times in the kitchen where you may use a utility knife or a sandwich knife. Most cooks are actually able to accomplish most of their cutting needs with their reliable chef knife. However, when the task calls for cutting something small or carving something in delicate details, a parer is needed. While it is highly recommended to purchase a full knife set, sometimes cost limits a cook's choices. If you must choose only one another knife to use with your chef knife, the parer should be your choice.

Thus, the Wusthof Classic 2-Piece Knife Starter Set is an awsome choice for those who are getting serious about cooking such as newlyweds or new culinary school students. The Wusthof Classic 2-Piece Knife Starter Set includes the most important of kitchen knives: the chef knife and the parer. The parer knife is an ideal compliment to your standard chef knife that will allow the cook to expand his or her horizons by offering additional cutting methods not available to the chef knife.  

What also makes this knife set such a smart choice is the cook would be selecting a "Wusthof Classic Knife."

The Wusthof Classic Knife can be considered one of the most traditional German Knives. The Wusthof Classic Knife is forged with a full-tang and made of high carbon stainless steel, which slots it into the category of traditional high-end German kitchen knives.

The forged knife goes through a special heating process, which makes for a sharp and strong blade. Usually, a kitchen knife can be divided by two categories, forged and stamped. A forged knife needs extra intensive labor in the process of manufacturing the knife blade for additional strength to the blade, while a stamped knife is machine manufactured, making mass production of the knife possible. A stamped knife can be cost-effective, but there is no guarantee of quality. (It does not mean that all of the stamped knives are of bad quality. Some high-end Japanese knives are stamped with their own special heating process, which has similar attributes as other forged knives.)

The forged knife usually has a full-tang, meaning the blade runs from the tip to the end of the handle as one piece. The great thing about the full-tang is that even after long-term use, the blade will never break from the handle. Also, when you cut something hard and dense, you can put extra strength into the knife without any worries of the blade breaking from the handle. The full-tang can easily resist the outer pressure from difficult cutting tasks. 

Also, high carbon stainless steel makes the Wusthof Classic Knife perform wonderfully in the kitchen. Carbon is commonly known for making a knife blade stronger and sharper. High carbon steel can be very sharp and durable. However, the biggest drawback of high carbon steel is its vulnerability to  moisture, which could lead to corrosion of the blade. In order to compensate for that feature of high carbon steel, the Wusthof Classic Knife blade also includes stainless steel, increasing the resistance against moisture. Thus, the Wusthof Classic can be sharp, strong, and corrosion-resisting. 

The only potential negative of the forged knife is that it can be slightly bulky. The forged knife blade tends to be relatively heavier and thicker than traditional Japanese kitchen knives. However, when the blade gets dull, you can easily resharpen it at home. 

So, the Wusthof 9755Classic 2-Piece Knife Starter Set is a great choice for you. The Wusthof Classic Knife is very sharp, strong, and easy to maintain. Additionally, Amazon is currently offering an amazing deal on the Wusthof Classic Starter Set. Even just one high-end chef knife can cost you over $100. So, being able to purchase the Wusthof 9755Classic 2-Piece Knife Starter Set  for only $129.95 is a downright steal!

So, once you equip yourself with a Wusthof Classic Chef Knife and Parer, you will truly be ready to handle all kinds cutting task, both big and small. 

Check out the reviews from Wusthof Classic Knife Starter Set Users.

The balance and grip of these knives are as close to perfect as I have found. For those wondering what benefits a higher priced knife provides, one benefit is that the blade (or tang) is one piece all the way through the handle. This makes the blade much stronger, and less likely to snap.

In June of 2003, I wrote a blurb praising this starter set. My opinion from then hasn't changed, except the last part where I wrote that I couldn't justify Wusthof's price for those knive you don't use every day. Well, I lied. Since then I have replaced virtually every knife I had then with a Wusthof. Whether I was dicing veggies, carving a roast, or simply cutting up a chicken, I just got to the point where I could no longer tolerate using an inferior knife for the job; so I upgraded as I went along. All my old knives went into my camping box (you're supposed to be "roughing it" when camping, right?).

I received as a gift a set of three Wusthof knives when I moved into my first apartment. At that point in my life, I knew NOTHING about cooking, and could barely boil water. The knives sat in their box for several months before I finally got around to opening them. These knives, however, are absolutely amazing. The difference between my Wusthof knives and a "regular" knife is really impressive. I have been using them for over three years now on a daily basis, and have not yet needed to sharpen them. They easily cut through tough, sinewy cuts of meat, while still being sharp enough to tackle delicate fruits and vegetables without ripping at them. I have since, for the sake of experimentation, tried other "quality brand" knives including Henckel, but nothing has come close. I am now working on completeing my set of Wusthof.

I bought my first Wusthof about two years ago and have been adding to my set ever since. The Wusthof always has a sharp edge that I can depend upon not to tear my food, rather, always put a nice artful cut to my food.

If you're planning to cook, the cookware and knives will be your primary tools in the kitchen. For that reason, buy the best you can find – it's an investment that should last 30 years and be used by your children, too. I looked at 10" chef knives at the store and they were cumbersome and too large. This 8" felt better, had a sturdy feel to it and you could sense the craftsmanship when holding them. These stay sharp, haven't shown any signs of wear or rust and are quality made and heavy. Great starter set, and will last you for years to come.

Warm water, a sponge or sometimes a nylon scrubber will take care of all the cleaning you need to give them. Rinse and dry immediately. Never leave them to air dry- again, corrosion can be a problem and very sharp knives can slice through your thumb easily when picking up a towel that has a knife laying on it.

I hate to think of how many years I used cheap knives — about a year ago I needed to replace some kitchen tools and this set is the HEART of my kitchen, WORTH EVERY PENNY! When I opened the box I was impressed at the weight and balance of the chef's knife. It's a work of art. I realized all at once that I'd never even HELD a real knife before. Saying that these tools are a pleasure to use is an understatement! There is a day and night difference between these knives and the cheap knives you've probably got in your knife drawer. Life is short. Use good tools. This is an excellent set at a great price! You will never regret having upgraded to these knives!

These are my first Wustof's.These knives are so well balanced. They just feel right in your hand. I was shocked at how sharp they were right out of the box. Usually, I buy a knife and go out and get it sharpened. I want to just go buy stuff to chop, dice, julienne, and just cut.

This set is great and a good way to start. I went to Williams Sonoma and tried these and the Grand Prix models and Henckels and decided this was the best knife for me. I'd reccomend anyone else do the same to find the knife that fits them best.

Click Here to Get Wusthof 9755Classic 2-Piece Knife Starter Set 

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Continue to Shop for Other Kitchen Knife Sets

Save up to 52% ($621 => $299.95) Only a limited number of items available! Click Here to Buy Zwilling J.A. Henckels Pro S Stainless-Steel 8-Piece Knife Set with Block​  from Amazon

When you are getting more serious about cooking, you will definitely need to have several good quality knives assisting you in your cooking rather than just relying on your chef knife for all cooking tasks. A chef knife is the key tool for your kitchen, but it is always nice to have the different sizes of kitchen knives to support the many functions of your chef knife. Having a good kitchen knife set will ease your efforts in cooking and allow you to expand your cooking techniques and what you can do in the kitchen.. 

For those who want to make a smart investment to increase their cooking prowess, I highly recommend the Zwilling J.A. Henckels Pro S Stainless-Steel 8-Piece Knife Set with Block, which is availble through amazon.com at a savings of up to 52%! (To compare, one J.A. Henckels Pro "S" Chef's Knife, 8" is $129.95. The Henckels Pro S 8 piece knife set priced below $300 is an absolutely amazing deal.)

Among the many Henckels lines of knives, the Pro S is one of the best kitchen knife lines. 

The first of many striking features of the Henckels Pro S is its full-tang handle. 

A full-tang refers to the blade of kitchen knife running from the tip of the blade towards the handle in continuous one piece. 

The great thing about a full-tang handle is that the blade never breaks from the handle even after long-term use. Think about the many occasions you have had where you were cutting something very dense and hard like potatoes, raddish, and pumpkins. A flimsy blade that is not secured to the handle by a full-tang could easily break trying to accomplish all those tasks. 

Thereby, the full-tang handle definitely benefits you in the long-term.

Also, if you read the the descriptions of the Henckels pro-s kitchen knife, you will notice that the knife is made of a high carbon stainless steel combination. High carbon stainless is getting more and more popular in knife manufacturing. High carbon stainless compensates for the relative strengths and weaknesses of carbon and stainless steel into one solid kitchen knife. 

First, high carbon makes for a sharp and strong blade. The more carbon the blade is made of, the harder it can get. It also makes for a very sharp blade which will hold its edge longer. However, a high carbon blade is very vulnerable to moisture, and may corrode very easily. The stainless can make up for the weakness of high carbon by resisting that type of corrosion. 

With these features, the Henckels Pro S chef knife is one of the most classic German knives and one of the best quality chef knives out on the market, that is affordable to the everyday consumer.  

Having a Henckels Pro S knife block set can make your cooking much easier by providing you with the must-haves in your kitchen. 

The Henckels Pro S knife block set includes a parer, a utility knife, a sandwich knife, a santoku knife, chef knife, shears, and sharpening steel.

The great thing about this knife block is the inclusion of a santoku knife along with the standard chef knife. Having a santoku knife, along with your chef knife in your kitchen, will provide you with great benefits because of the easy use of the santoku knife for prepping vegies and fruits and the reduced risks of cross-contamination by using separate knives for separate coking tasks. 

The santoku knife has a broader blade and a hollow-edge, which makes handling vegetables and fruites much easier. You can transfer the chopped vegetables to the pan by scooping them on the blade, and the hollowed edge prevents the chopped vegetables from sticking to the blade, making the santoku knife a perfect knife for cutting vegetables and fruits. 

Additionally, if you separate your cooking tasks by using your santoku knife for handling vegetables and fruits and your chef knife for cutting meat, you can easily protect you and our guests from cross contaminations, which could lead to serious food poisoning. 

You can confirm the popularity and great features of the Henckels Pro S Knife Set from actual users' reviews. In Amazon, the Henckels Pro S Knife set has recieved five-star ratings out of five from their customers. 

You can check out the ratings and reviews of Henckels Pro S Knife Sets below. 

Reviews from Zwilling J.A. Henckels Pro S Stainless-Steel 8-Piece Knife Set with Block users

These knives are beautiful, VERY sharp, well balanced, and its nice considering that I no longer need to think about knives from now on. Go for the quality, as it is cheaper in the long run than cheap knives (or anything), and when you see a good sale, jump before they change their mind!

They are sharp. I mean wicked sharp. And they have totally kept their edge for a few months now. They cut with incredible ease and they feel good in the hand with a nice balance. The range of knives is good, except that there is no bread knife. I love the Santoku blade.

I purchased this item because it was highly rated by consumer reports. I have been very pleased with it since it arrived.

These knives are lighter than I expected, not so they feel cheap but nearly as light as a ceramic of the same size. Terribly sharp, the steel does a great job on knives of lesser quality, I have not yet had to sharpen any of the Zwilling knives.

After much research, and trying several imitations, I have finally found what a REAL set of knives is supposed to be like. No more struggling to cut or disappointing products. This is by far the best knife set on the market without spending over a thousand bucks. Worth much more then it costs. You won't regret forking out the money for these. They're sharp…and they stay sharp. Not too difficult to sharpen either, but you won't need to very often. Perfectly balanced.

This is an excellent set. After several months of research, I decided on this set 6 months ago. They are used daily and it's a pleasure…well-balanced, comfortable, and reliable. During my research I noticed the price fluctuated some, so it's worth watching for competitive price.

My wife couldn't believe how much easier it is to cut vegetables, meat, etc with these knives. She loves them. She is an amazing cook! Now her life is made easier with the knives.

Click Here to Buy Zwilling J.A. Henckels Pro S Stainless-Steel 8-Piece Knife Set with Block

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Click Here to Shop for Other Best Kitchen Knife Sets. 

Click Here to Buy  Miyabi Morimoto Edition 8-Inch Chef Knife from Amazon. 

Save up to 29% on Miyabi Morimoto Edition 8-Inch Chef Knife ($140 => $99.95)

Zwilling. J.A. Henckels, well known for producing traditional German Knives, introduced a new line of knives, embracing the best of both German and Japanese cultery technology. 

With the cooporation the Miyabi company, a traditional Japanese cultery brand, Zwilling. J.A. Henckels worked together with Iron Chef Morimoto in order to design the Miyabi Morimoto Edition 8-Inch Chef Knife, the perfect balance between the strong durability of German cutlery and the delicacy and sharpness of Japanese cutlery. 

The special features of  Miyabi Morimoto Edition 8-Inch Chef Knife include Zwilling's special formula steel and FRIODUR Ice-hardened blade with the finish of the Honbazuke sharpening process. 

Zwilling's special formula steel is a high carbon and chromium blend that brings out the strengths of each steel. High carbon makes the knife stronger. The more carbon the blade has, the better the knife can perform. The drawback of high carbon is its inherent weakness to moisture, causing rust on the blade. To compensate for this weakness of a high carbon blade, Zwilling blends the blade using Chromium, which helps make the blade more resistant to corrosion. 

The blade, manufactured with Henckels' own unique process, was finished with the traditional Japanese Honazuke sharpening process. The Honazuke method is sharpens the edge of the blade to an angle per side that is below a 15 degreed angle, making the edge extremely sharp, especially compared with a typical German blade that is sharpened to a 20-22 degree angle. By using the Honazuke method and advice from Iron Chef Morimoto, the design of the Miyabi Morimoto edition makes for a more outstanding knife with the traditional Japanese profile and high tenchology of German knife making. 

Reviews from Miyabi Morimoto Edition 8-inch Chef Knife Users

This knife is fantastic because it brings the best of both worlds. As mentioned in the very thorough review by the engineer, this knife comes from the factory very very sharp, unlike many other knives, which apparently aren't maximally sharp when they're actually made. Usually, this level of sharpness would mean that the knife would get dull very quickly, but this knife is actually quite resilient, and it is relatively easy to sharpen.

I have had every knife available, by far this is the best! Cuts like everything is butter. Morimoto got this right for us cooks that aren't professionals, but love to cook. Want more. Not many things impress me, but this does!

Bought this as a present for a friend, who loves to cook! It cuts so smoothly and it is very very sharp! Highly recommended for any chef or anyone who loves to cook in style!

This knife is great, came razor sharp out the box, this is my second knife i bought off amazon and I'd say its better then my Calphalon, I like the shine on the blade and it cuts thru rolls easily. I had order it on wed they shipped it thursday and it came friday just in time for me to try it out at work. its a great knife.

This is the most expensive knife i've ever had. This is absolutely the sharpest thing in our kitchen. It looks badass too. Solid build, although some might find this pretty big. I think a 7 inch or a 6 inch might better for daily use. I cut stale bread, and it sliced them like butter.

Got this as a gift for my girlfriend but I find myself using it more than my Shun knife. The handle feels good like a German knife but the blade is similar to a Japanese knife. I use this more often cause I think it feels better to hold than the Shun, and the blade isn't as delicate (the Shun has chips in the blade). Definitely not as sharp, but you get what you pay for.

Quite sharp and holds the edge really well. The only complaint I have is that the knife is quite light and doesn't feel as substantial in your hand nor is it appropriate for cutting things that require lots of pressure.

Click Here to Buy  Miyabi Morimoto Edition 8-Inch Chef Knife from Amazon

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When I watched Iron Chef America for the first time, I was wondering who was this big, pony-tailed, Japanese guy, making crazy, but beautiful, dishes that looked more like art rather than food. It turned out his name was Iron Chef Masaharu Morimoto. Morimoto has re-defined what cooking is all about. He has elevated it to a new art form. I have seen Morimoto work with some of the most facinating ingredients and used mind-boggling techniques to create some of the most unique dishes in the world. I just fell in love with his ingenious creativity and interpretations of what some would consider boring ingredients, such as Engg Nog, and turn it into something very modern and sexy. 

His enormous sucess in America and around the world relies on his delicate and flawess techniques coming from his training in traditional Japanese cuisine and his endless quest for something different and unique. This drive enables Moritmoto to create dishes beyond other chefs' imagination and creativity. 

Morimoto's journey to becoming a top chef in America started in Hiroshima, Japan, where he was taught the art of proper sushi-making . After completing his training, he developed his techniques through his experiences working in a multitude of different restaurants. He did not restrict himself just to Japan, as he also worked in high-end restaurants in NYC, such as Sony Club and Nobu. While working at the famed Nobu restaurant, Morimoto was asked to appear on the show, "Iron Chef," a Japanese cooking competition show where challengers take on one of the illustrious Iron Chefs. Morimoto had the distinction of being known as "Iron Chef Japanese" and thrived as on of the most successful Iron Chefs in the show's history.

Morimoto launched his own restaurant, Morimoto, in Philadelipia for the first time in America, opening to rave reviews, He went on to open more Morimoto restaurants across the nation, including NYC, Napa Valley, and Waikiki.

A couple of years ago, on my trip to Hawaii, I was invited by one of my good friends to dine at Morimoto's restaurant, Morimoto Waikiki. The general atmosphere was very chic, modern, and sexy, which well represented his dishes. We ordered Sashimi, which made me saying, "Are you freaking kidding me?"

The average Sashimi is usually bland and a little bit mushy. People with highly developed palates might enjoy the very subtle flavor of fish. To me, however, sashimi was just something novel that you would order in a fancy Japanese restaurant. 

With my negative attitude in tow, I experienced my first bite of Morimoto's sashimi. Let me say that one bite changed my perception of sashimi. First of all, it just looked like very freshly made cheese cakes cut in small square pieces and served with little tubes of different flavored sauces. When I had my first bite of sashimi, I could not believe it was sashimi. The texture was so delightfully chewy, and the flavor was just perfect, combining fresh fish and sweet and acidic sauces. 

Whenever I watched Morimoto cook, I was curious as to whether his dishes were really good or were the judges being complimentary of his dishes simply due to his fame and reputation. But, after tasting his dish at his restaurant in person, I can definietly say, "Yeah! That was freakin' awsome!"

The only drawback with my dining experience at Morimoto Wakiki was the price, but you definitely get wha you pay for. I have dreamed of that dinner ever since. Unfortunately, I do not live near one of Morimoto's restaurants. So, I guess the only way to solve this problem is to "bring Morimoto into your own kitchen." 

The other day, I found his cook book and his new Henckel kitchen knife. 

First, his cook book is called Morimoto: The New Art of Japanese Cooking, and has received fairly good ratings from the book readers. It includes his recipes, the basics of rice-making and sushi, and knife skill as well. Some people said that it is not easy to excute the recipes at home. Of course, it will be difficult because it is Morimoto's recipe, but I believe it would be worth trying. By mastering just one of his dishes, you will be able to brag to your unknowing dinner guests about your cooking prowess. 

Also, Zwilling. J.A. Henckels lauched a new line of kitchen knives in partnership with Morimoto called Miyabi Morimoto Edition 8-Inch Chef Knife. As you know, Henckels is well known for traditional European cultery producing hefty and durable knives. As the popularity of Japanese cuisine and cutlery increased around the world, Henckels carefully selected the strengths of their German Henckels knife and combined them with traits found in Japanese cultery, and together with advice from Morimoto, created a masterful chef knife with the best qualities of East and West.

While having Morimoto's cookbook and his Miyabi chef knife does not make you cook like Morimoto, just like buying Eddie Van Halen's guitar doesn't make you play like him. it will allow you to improve your cooking abilities and cooking enjoyment in the kitchen. I recommend equipping yourself with the proper kitchen tools used by Morimoto himself in order to maximize your enjoyment in the kitchen. 

  Click Here to Buy Morimoto: The New Art of Japanese Cooking

   Click Here to Buy Miyabi Morimoto Edition 8-Inch Chef Knife

If you want to read the reviews of other best kitchen knives, check out the Reviews of Best Kitchen Knives.

America's Test Kitchen rated this #1. I bought it even though I have the Shun knife which cost more than double what this knife does. Well, the Mac knife is amazing–it is hands down my favorite knife and I have many. Buy the Mac ceramic sharpening steel as well. This knife should not be sharpened with an electric knife sharpener.

The MAC Santoku has an incredibly sharp and narrow blade. It requires so much less effort to cut up vegetables than a chef's knife. It also makes it much easier to hold an onion together while chopping, as you don't have a thick blade pushing the pieces apart. The MAC also holds its edge very well, and only requires occasional sharpening.

This isn't appropriate as an only knife. The thin blade means that it's really not useful for anything where the blade might get bent or hit something hard. It's not for jointing or boning poultry, cutting super-hard cheeses, getting chunks off of thick blocks of chocolate, etc. However, for chopping and slicing vegetables, this works so much better than a chef's knife to be well worth the money.

This knife is fabulous. It cuts well without needing any of my strenth to force it to do so, which I believe to be the true test of a good knife. You shouldn't have to force it to cut. It works well on everything! I can't imagine owning anything else.

About 45 years ago, I purchased this knife in a neighborhood cooking shop. I asked the salesman about sharpening and he showed me that I could pass its blade gently on the rough ceramic base of a coffee mug. I have used and abused this knife for years and it has never failed. A few weeks ago, it was misplaced by houseguests who were cooking in my kitchen. After frantic searches, I ordered another Mac knife, the mac MTH 80 8" version. By the time it arrived, I had found the smaller one. Now I have two great knives that will certainly outlast me. I think I'll put them in my will for future generations.

I got this knife for christmas a couple years ago and use it constantly… The blade stays so sharp…it cuts an onion before I cry.…so I liked it so much I got one for my sister-in-law for christmas this year…she loves it too!

This is the best knife I have ever used! Super sharp! Light and agile. Has a good curve so that you can still rock the knife. Blade is very thin and you can slice vegetables paper thin! Be very careful, because this knife is SHARP!

Terriffic knife!I have the the whole set. I bought this one for my mother,and she loved this knife as well. I've had my set for around 3 years.I've never had to sharpen them yet,not even a touch-up and there still like a razor. Of course I hand wash them ,use the bamboo or poly cutting boards,and use them every day.

This knife is light and sharp. It is almost my favorite knife. The only problem I have with it is the texture right above the blade. It grabs hold of the food, making chopping tricky. My food keeps sticking to the blade and then the food on the blade gets pushed up by the next layer chopped, causing it to topple all over the cutting board and counter. Trying to slide the food off the blade takes some pressure, as well. I'm assuming the textured layer was there to make things easier, but as my veggies scatter 'round the counter, I am left wondering "Why?" I am an experienced cook, but am I missing something about this feature? Any suggestions on how to fix my current problem and this knife will go from almost perfect to perfect.

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If you are looking for one of the most popular and recommended santoku knives, the Mac Santoku Knife with Bolster (MSK65) is the answer you are looking for.

The Mac Santoku Knife was selected by Cook’s Illustrated Magazine as the sharpest and best-balanced knife. In addition, the Mac Santoku Knife (MSK 65) has many more fans among professional chefs than among home cooks. For example, award-winning chef Charlie Trotter publicly endorses Mac kitchen knives. 

Like other Santoku Knives, the Mac Santoku Knife also has the common features of a santoku knife. Usually, a santoku knife is known for the look of a sheep’s foot. The spine of the blade from the handle to the tip run down to the edge and the edge part is straight, making for the look of a sheep’s foot, which is a great design for chopping, slicing, and dicing fruits and vegetables.  

Also, the big blade of a santoku knife is designed for easily transferring the chopped vegetables and fruits from the cutting board to a pot or a bowl by scooping them on the blade. The dimples along the blade help the chopped food release from the blade, and not stick to it.

Other striking features of the Mac Santoku Knife (MSK 65) are its extremely sharp edge and its perfect balance in chopping tasks. Usually, European kitchen knives are ground at an angle of 20-22 degrees, while the angles of Japanese kitchen knives are less than 20 degrees. For example, Shun knives are angled at 16 degrees, which attract a lot of loyal Japanese cutlery fans, but at the same time, scare away some beginner cooks as well, due to its incredible blade sharpness.

The Mac Knife is ground at the angle of 15 degree, which is the sharpest among the kitchen knives in the market. A lot of experienced chefs love this sharpness because the Mac Knife easily cuts through hard and dense items, reducing a lot of wrist fatigue associated with long hours working in a kitchen. Also, the bolster of the Mac knife creates the perfect balance in its cutting motion, which allows for better control of the blade.

It holds true that the design of the Mac knife might not be that attractive to the common consumer, but I can say that the Mac knife is one of the most functional kitchen knives in the market with its great balance and extremely sharp edge. 

If you need to handle a large amount of vegetables or fruits in your cooking prep, the Mac Santoku Knife is one of the best options possible. 

Reviews from MAC brand Santoku Knife w/Bolster (#MSK65) Users

I am a professional cook and I LOVE this knife- but also, I can see why this knife might give some people problems. I love its extreme agility- it has a wonderful, lively action which is highly suited to very fast yet precise cutting. It is incredibly sharp, and the granton edge performs well. It is everything a santoku should be. I used a Shun for a long time until I realised that it was just too thick to produce the kind of precision cuts I needed to make.

And this is where the problem lies- its blade is VERY thin, and it needs to be handled with care. I baby mine- I am ultra-careful about what I use it on, and when it's not in use it stays in a KnifeSafe blade cover. I have two ceramic rods and four different Japanese waterstones I use to keep it sharp. It's not an "all purpose" knife in any way, and I would not recommend it to anyone who is needing such a knife. And this includes professionals and home cooks alike…..anyone who is unable or unwilling to handle it with care. For more general use, I would recommend the Shun santoku with the granton edge- it is a thick, beefy knife that works well for most things.

My wife wanted a Santoku knife and after some research, decided on the MAC Santoku knife. Well balanced, light weight (compared to our Henckels series set), and so VERY sharp. It feels like I am using a razor. Slicing through tomatos, chicken, fruits, and the like are EFFORTLESS.

I got my first MAC knives back in the 70s, thin metal blades with a hole in the tip so they could be hung up on a peg. Those knives kept their razor edge with only an occasional drag along some unglazed pottery for about 10 years, and I'm talking about 10 years of hard use in a vegetarian kitchen.

MSK-65 is very sharp, superbly balanced. And feels great. It cuts and slices where other knives pull and wedge. The hollow spots release food, even the super thin sliced stuff.

Great comfort. I am big man with large hands and do NOT like the knive handles with "ends." I find it compromises my grip. I don't want a knife maker to tell me where my fingers go. This knife is good with my hands.

Very strong. but thinner and lighter than many of its competitors. I trust this knife to last a very very long time. And it has the japanese edge, which is sharpened at a more acute angle than the standard German/American knife. This is similar to the Shun knives- very hard steel, very thin sharp edge. But it is not damascus, so it's significantly cheaper.

I recommend this knife to everyone I know — it's worth every penny I paid for it. Btw, the owner of MAC knives recommends using the Rollsharp to sharpen it. I've had the knife for about 18 months and consider it among my top 3 favorite implements for the kitchen.

Like all my knives, my Wusthof Santokus are kept very sharp. They slide through paper like razors. However, like all of my previous comparisons with the new Japanese designs I've been replacing my European knives with, at the cutting board the similarities stop. This Mac and my new Shuns significantly outperform my equivalent Wusthofs and Henckels without exception. The Japanese are winning me over.

Two years hence and its still going strong – good balance, light and excellent for slicing. I had to sharpen it twice with a stone but otherwise the occassional sharpening with a Wusthof manual insert and drag sharpener kept it in good shape. Very happy and dont miss my Sabatier (left with a friend) dont use my Henkels chef knife (which came in a set) much and also stopped pining after more expensive knives (hattori etc.).

The knife is razor sharp and a delight to use for vegetables. the fittings for the handle are bit sloppy but not a critical problem. Al in all a nice peice of equipment for the price.

You can click here to buy MAC brand Santoku Knife w/Bolster (#MSK65) from Amazon, or continue to check out other best santoku knives and chef knives. 

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The Mac Knife is a “best of both worlds” knife with a combination of Western Knife design and a traditional Japanese Knife manufacturing process. All of the Mac Knives are manufactured in Seki, Japan, traditionally known as the birthplace of the Japanese Samurai Sword.

The Mac Knife is produced in a variety of lines. Among the numerous lines, the Mac MTH-80 is one of their best sellers and one of the most popular brands around the world, especially with professional chefs. Charlie Trotter, one of the most famous and innovative chefs in America who has been awarded with multiple honors, has publicly endorsed the Mac Knife.

The Mac MTH-80 claims to have the world’s sharpest and thinnest blade. Other features of the Mac Knife that makes it so popular among chefs are its exceptional hardness of its blade and easy upkeep, making it possible for the knife to survive in harsh professional kitchen environments with relatively easy maintenance.

The Mac MTH-80 blade is made of rust resistant high-carbon Chrome Molybdenum Vanadium alloy, with Tungsten added to increase its hardness even further.

There are several important characteristics related to each particular type of steel. First, high-carbon steel makes the blade very tough. The more carbon the blade has, the harder it gets. Chrome Molybdenum blades are known for their ease in resharpening and can be easily resharpened in little time, especially in a busy and harsh professional kitchen. Vanadium has wear resistance and hardenability, making the blade tough. Also, it refines the grains of the steel, helping the blade take a very sharp edge. Lastly, tungsten increases heat, wear, and shock resistance. The combination of all these steels makes for a strong, long-lasting, easily-sharpened, and very sharp-edged Mac MTH-80 blade.

Another striking feature of the Mac MTH-80 knife is its extremely keen edge. Most German knives have edges with 20-22 degreed angles, while the Mac MTH-80 angle is set at 15 degrees. A number of Mac MTH-80 Knife users adore this razor-sharp edge, making cutting much easier.

Some Mac Knife users claim that Mac MTH-80 is much thinner and lighter than a Shun knife, and still heavier than a Global knife. For someone who thinks that the Shun knife is too heavy and Global knives are too light, Mac MTH-80 may be their best option.  

Reviews from MAC MTH-80 8" Chef's Knife w/ Dimples Users

The edge on the MAC is so acute and fine that I didn't want to take a change and loose anything with a steel (which is not recommended) or even a 1200 grit ceramic steel (which is recommended) so I went with the borosilicate glass rod which is finer. It still cut fine and I didn't notice a difference but I could feel a slight change in the razor edge. The rod brought the edge back to new or better every time. This thing is tougher and holds an edge better then good non-stainless carbon steel knives I have used.

This knife is thinner, lighter, the steel is harder, it holds a edge better, and is more nimble then a comparable Western knife like a Wusthof or Henckel.

The MAC's are not real fancy with silver inlays or high polish or anything but it cuts like a razor and stays that way better then any of my other knives. The fit and finish is good too.

This is apparently in Japanese tradition even though these are Japanese made western style knives. What you get with most Japanese western knives is Japanese steel and Japanese style sharpening and profile. To make a knife this thin work with such a fine edge you have to have harder steel then western manufactures generally use or the blade would quickly dull from use.

The several Shun knives we tried were just too heavy and large-handled for me and particularly my wife's hands. We took a look at Global and liked the sharpness, but they seemed a bit too light for our tastes, as well as seeming like they might get slippery when wet with the metal handle. I'd read good things about MAC, but didn't have a local dealer. On a trip to Chicago, we finally got a chance to handle these and found the weight and balance to be perfect for our hands. We bought a few and have been overwhelmingly happy with them.

The edge is ground at a more acute angle than German or American knives, and you can definitely tell the difference. The only knife that comes close is the Kershaw Shun 8" Chef's knife. But unless you just like the look of the Shun series (and let's face it, they're beautiful), save yourself $50 and get this Mac knife.

It slices so cleanly and with no effort that I am having to re-learn how to chop and slice. The weight seems to be about half on the Henkel which I did not like at first. Now that I have used it more, I really enjoy the delicate feeling and superior results. Highly recommended

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Renowned chef Jehangir Mehta has relentlessly immersed himself in creating inventive desserts and other dishes at his new Manhattan food and wine bar, Graffiti, and as the creator of the sumptuous confections for his online store and event-management company, Partistry. He draws endless inspiration from his Indian heritage and from ayurveda, the ancient science of health and medicine. Now, in this gorgeous book?, Mehta shares his holistic approach to refreshing the body, mind, and spirit through delicious recipes using only the purest and most beneficial ingredients.

Reviews from the Book Readers

this book takes an unusually ingredient-centric approach to cooking: each recipe is focused on a single ingredient, and the book itself is broken down into sections like "herbs," "flowers," and so on. i actually like this, because it helps you focus on the flavors and range of that ingredient. each recipe also features a short paragraph about the cultural history of the showcased ingredient; these make for good reading while waiting for the pot to boil. in all, the book is quite easy to read, and the few recipes i've tried were not that difficult to pull off. there's also a ton of really nice pictures, which is always a plus and takes the guesswork out of plating.

Chef and author Jehangir Mehta has created memorable desserts and dishes at his new Manhattan food and wine bar Graffiti, and here offers some of his original flavor fusions for readers interested in different variations on themes. From Turmeric Yorkshire Pudding to a Basil Cocktail and Fragrant Fennel Brittle, East meets West in a truly original pairing of tradition and modernity: perfect for collections specializing in international fusion cookbooks.

This book provided me with the info that I was looking for although I wish the chef would have included foods on the savory side along with the sweet.I hope to work with him one day soon to see how he uses Ayurveda at his restaurants.

the Mantra cookbook is innovative and creative in their use of ingrediants and preparation. Delightfully inspiring!

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Only a limited number of items available

Zwilling J.A. Henckels Twin Four Star 7-Piece Block Set includes 4-inch parer, 5-inch Santoku, 5-inch serrated utility, 8-inch chef knife, cutting shears, sharpening steel and block.

Special features

A great selection of must-have kitchen knives: parer, serrated utility, 8-inch chef knife and an awsome bonus, a santoku knife:

 This knife set has a smart selection of kitchen knives that are the most useful in kitchen. First, the 8-inch chef knife is the most used knife, handling most of the cutting tasks in the ktichen. A parer deals with intricate knife work such as peeling mushrooms, carving fruit, and other tasks that you might find very difficult with a chef knife. A serrated utility knife excels in slicing sandwiches or tomatoes. These three knives are considered the must-have tools in a kitchen for everyone from beginners to professional chefs. As a bonus, a santoku knife is perfect for chopping vegetables and its wide and big blade is excellent for scooping chopped vegetables from the cutting board to the pan.

Friodur ice-hardened, 1-piece, high-carbon, no-stain, forged steel blades

Twin Four Star Knives are some of the best lines among Henckels. Frodur ice-hardened is a signature of Henckels' special blade manufacturing process. The blade is ice-hardened, providing extra strength for the blade and preventing stains on the blade. Also, the high-carbon forged steel is a good indicator of a high-quality blade. A forged knife goes through a complicated heating process, which makes the blade very sharp. This manufacturing process requires intensive laboring, and is not mass produced by any machines, thereby making the forged knife much more expensive. The forged high carbon knife is known for its sharp, strong, and slightly heavy blade, which is easily sharpening at home. Keep in mind that the blade is not stainless and, therefore, not resistant to rust. You will need more careful up-keep and maintainence in order to keep your knives in good condition. 

German-made molded polypropylene handles

Polypropylene is a type of plastic and is used in many different settings. The great thing about a polypropylene handle is it has a very high melting point, which makes it safe for use with hot water, as well as not soaking up water. These handles can be exposed to wet hands and moist environments and be safe from any water damage.

Measure approximately 17-1/2 by 9 by 16 inches

Read Reviews from Buyers

I purchased a set of J.A. Henckels Four Star knives in 1987, and I am still using them today – a quarter-century later. They have survived two divorces (not my ex's fault; the knives were far sharper than I was), a dozen moves back and forth cross-country, and most important: daily use, week in & week out, in professional kitchens and at home.

They feel like a precision tool in your hands, cutting through anything you throw at it smoothly and with ease.

this is the best overall value you can get (considering what the specific budget and the knives you require). I guarantee that you can't get a better set for under $200.00… period. The feel is great and the quality is outstanding.

The Chefs Knife is a little heavier than my Santoku however it didnt fatigue my wrist the way that the PC knives have (I tried the PC knives, willing myself to love them due to the fact that I could get them at half price! But I just couldn't fall in love with them). I'll never go with anything but Henckels again, and with a deal like this you cant go wrong.

I also love that this block (unlike others that are more expensive) is large and has open slots to add to the collection. I separately purchased the 7" Santoku, the Bread knife and the 6" utility/slicing knife and a set of steak knives to complete my set.

Very sharp, cuts through everything very smooth and cleanly, even uncooked bacon

Shop for More Chef Knives, Santoku Knives, and Kitchen Knife Sets.

This heavy knife (Global actually refers to the heavier knives as "forged", probably because their lighter knives have ground hollow handles) can deftly mince shallots or rip apart a chicken in the same breath. The balance is so perfect that it really feels like nothing at all in your hand.

I bought this knife almost three months ago, and have been nothing but impressed. I am a professional chef and have used this blade almost non-stop since its arrival. Despite daily use and infrequent passes on a global ceramic steel, it still remains near razor sharp. The feel, the balance, the way the blade will hold an edge, everything about this knife is amazing.

Only complaint I have is because of its heavy weight, delicate cutting such as basil julienne (which I do frequently) are exceptionally difficult without bruising the herbs. Its possible to do the job with the knife, but not really what it was designed for either in my opinion. Every knife has its purpose, this is the best general purpose knife ive ever used.

 I had previously purchased the G-2 chef's knife and really loved it, but it just wasn't quite beefy enough to take down things like sweet potatoes, butternut squash, or cleanly cut through a chicken spine. The extra blade thickness (and weight) at the hilt is a huge advantage for tasks like shredding cabbage for slaw or finely chopping herbs. That being said, the knife is balanced so well it feels like a part of your arm, and is sharper than some of the ceramics out there. the steel is harder than all but the most expensive german lines, but it flexes more than the folded japanese knives.

The one real caveat is that you really need a ceramic honer to keep the blade in top form. Standard chrome or diamond steels just don't hold up. I recommend the Wusthof Ceramic Honing Rod. 5 years in, and it hasn't lost a bit of its grit.

This is not a light-weight knife, it has heft and size; but it's so well balanced in my (largish) hands that it slices effortlessly through whatever meats or vegetables I throw its way. Chopping onions is almost a pleasure with it, and I used to hate prepping onions.

In the year I've owned it, I've used it probably several times most every day. At least once a day I run it over Global's ceramic sharpening rod and I've had it professionally sharpened once. It remains incredibly sharp and friction free when slicing. Read More Reviews from Amazon

Out of the box you can cut ripe tomatoes, apples, onions, etc extremely thin very, very easily. Thin enough that light passes through it. 

Comfortable. I've tried quite a few different lines from quite a few different knife companies and this knife ranks right up there in the top for me. I'm 6'2" 255 lbs, mediumish hands and I have plenty of room on this handle. Fits very well to my hand and is easy to maneuver. 

I've used German-style knives pretty much my entire career and I was fairly certain I would hate this knife simply because it doesn't have the heft that a German brings to the table. I was wrong. I hate to admit it, but I was. The blade is so thin and so sharp that heft becomes nothing more than an unnecessary entity under most circumstances. Not only is the heft unnecessary in most cases, but this blade allows extremely precise cuts. On a lark, I wanted to see what it would do versus a plastic 3 1/2 oz souffle cup. It went all the way through it in a single pass without even the slightest crinkle in the cup. Quite literally hot knife through butter. Cucumbers, tomatoes, onions, mushrooms, etc are a freaking joke. Quite literally effortless.

I'm putting this as a pro mostly because the steel holds an edge decently well under normal usage. Cutting vegetables, breads, deboned meats etc this knife will make you giggle with glee. It is not however designed for bones or for being a can opener. It is a precision tool. With a simple daily honing after use the blade will hold a close-to-factory edge. 

there are times where it is necessary to use the heel to cut through something and in this circumstance the blade isn't tall enough to accomplish the task without you smashing your knuckles into the product. There are only really one or two items in my current menu where this happens, but it absolutely makes me cringe when it does.

I purchased a Shun classic 8 inch and was blown away at the quality and overall ballance of the knife. I decided to upgrade to the Premier…Wow, wow, wow!!! This knife is the best knife I have ever owned and I cant remember someone else I worked with having anything close to mine. Its like a scalpel or an exacto knife sharp…scary even for me and I do this stuff all day, Im trained.

I own several shuns now and they are my pride and joy,not only are they razor sharp but they hold an edge for a long time, even with daily use in a resturant kitchen. The premeir series are absoluty beautiful in person. These knives are sharp! Be warned show the knives respect and use proper technique s accordingly.

A perfect knife for professional and amateur cooks.Made of premium steel with special traditional production process. The blade is super sharp (Be careful!)and the handle is made of special Japanese wood which adds to it's beauty.

Handle is hard to hold with larger hands and when cutting through Butternut squash or similar would be too dangerous for me, at least on the Premieres I own. D-Handle Shun's are more secure in my hand

It is impressive looking and even sharper than my Classic chefs knife. I have had Henkels and Wustof knives but nothing has been this sharp straight out of the box. It has a nice weight and well balanced. I will have to get several more to complete the set!

The fit and finish of this knife is beautiful and flawless. I placed a paper towel on top of a plastic cutting board, under some damp mushrooms I was slicing and every time the knife contacted the paper towel it made a perfect shear cut in the paper towel it was so sharp. There wasn't a hint of a tear on the paper towel.

it is an amazing knife made from high quality materials. I'm more than satisfied and for the vast majority of professional and home users it is a top quality knife worthy of serious consideration.

It is heavy like a wusthof, yet has that unrivaled blade of a shun. My zwilling cronidur was my go to knife for a while, due to the weight and comfort in my hand, but my shun premier was my precision knife. This married those together in the perfect way. Well worth the scary price tag.

I really like Shun knives but these are really the top dog in kitchen knives. Finely crafted and extremely sharp. Blades are brittle so be careful how you handle them but a pleasure to work with for certain.

Ripe tomato: The Shun needed no sawing action whatsoever. It cut the initial waxy and soft skin like it was being dipped in water. All my other knives need to break the skin either with pressure, angle, or a teensy bit of sawing motion. Potato – while hardly a test for a knife (anything cuts potato) the slicing was awesome. After cutting into the potato, it felt like the Shun DREW the potato into itself and the potato came apart like it was already sliced.

This one took me a bit to get used to, but after a few tries I've come to really appreciate the ergonomic design. The stand is kind of nice too. The weight, balance, and shape of this knife are perfect for chopping (and heavy slicing). It rocks much better than the "classic" chef's knife design. The only downside is that it tore the heck out of my bamboo cutting board so I had to replace it with an end-grain, hardwood one. I've had it for just under six months and use it just about every day. It has proven to be a great chef's knife, one that really holds up to heavy use and abuse.

The feeling as these knives glide effortlessly through food is just like that! This is an absolute masterpiece of cutlery! Nothing I've used even comes close

I've been using the Shun Ken Onion chef knife for about 2 weeks now and this blade is nothing short of amazing. I made a ham, asparagus, scallion and gruyere frittata last weekend. I had a 4" block of gruyere cheese to cut through, into 1/2" cubes, and expected a good amount of resistance like I always had with my wusthof knife. Wow, was I wrong! The shun cut through this block of cheese like a table knife through soft butter. The layering of the damascus steel on the side of the blade also kept the blade from sticking to the cheese. This is especially noticable when chopping onions and other moist veggies.

This knife is best designed for chopping. It is not as effective at slicing as, say a santoku with cullens. It is the heaviest knife I own and I have lots of good quality knives. I was dissapointed to see that the bolster is two pieces of metal fused to the sides of blade, not a single forged piece. I have always been told that a sign of a quality knife is a tang that goes all the way through the handle and this one does not. All things considered though, it is an awsome knife.

I bought this knife as an anniversary present for my wife. I thought it was time she had a professional chefs knife. On the first use, which was to cut a pork roast, the blade chipped and bent in several places.

This classic 8 inch chef's knife was my first Wusthof. It has exceptional heft and balance, fits comfortably into my hand (I have smallish hands, so this was an initial concern) and, despite my fears and my experiences with other knives, I have yet to cut myself. A cheap, dull knife is more dangerous than a good, sharp one. This knife never slips, it cuts evenly and cleanly, and I *never* have to saw.

In my experience, a high quality Wusthof is not a splurge. It is the right tool for the job. I buy one Wusthof knife at a time, and always keep them on my amazon wish list. This was my first, and is the most useful for generalized chopping tasks.

A drawer full of cheap knives is much less practical than a small collection of a Wusthof Classic chef's knife, paring knife and utility or "sandwich" knife. These three can tackle any job expertly. Do yourself a favor, get the right tool for the job.

I love this knife. For years I was a prep cook. I chopped case after case of everything a restaurant uses. I have used cheap stamped knifes, and even custom knives. This one is the best I have ever used.

This particular model, the 8 inch chef's knife, is a great knife. Wusthof offers four sizes of chef's knives in the Classic line, 5, 6, 8 and 10 inch. For most home cooks, I think the 8 inch knife is the best choice. The 5 and 6 inch are a bit small for bigger jobs, but the 10 inch is too big for most jobs. While the 8 inch isn't perfect for all uses, if you are only buying one size chef's knife (and most people only buy one), this is the one I would recommend.

After almost 6 months of daily use, mine needed sharpened ($3 for a professional to sharpen it). You should also invest in a honing steel. This will not sharpen your knife, it will only realign the blade and keep it sharper longer.

The first time I used this knife, I was amazed at how easy it cut through chicken. No sawing action was needed, just a gentle push.

For the price of one of those butcher block sets, you can buy this knife instead. You won't regret it. One really good cook's knife, like this Wusthof, is worth all those other knives in your butcher block put together. The combination of excellent balance, weight and fine edge make chopping and slicing a breeze. (Another reviewer mentioned techniques that give you even more control of the knife.) And with proper care, this knife will give you a lifetime of pleasure in the kitchen.

I can definitely say that this is the best knife I've ever used. The knife is very sturdy (forged), yet light & nimble and can cut through vegetables with incredible ease. It's as if I am holding one of Wolverine's adamantium claws. Plus with the name being Wusthof, I know it's a quality knife that I can keep in my house for years to come.

To keep a quality knife in tip-top shape, it follows a certain amount of upkeep (honing the knife frequently, sharpening at home occasionally, and professionally sharpened at least 1-2 times a year)

Wanting to have a way to sharpen my knives in-between professional sharpenings, I ended up buying the Wusthof 4-Stage Knife Sharpener from Amazon, which is advertised for use with all knives including Wusthofs featuring the PETec edge

The shape of the handle on this knife fits my hand very well and feels very comfortable and well balanced. I do not use a knife for hours a day, but when I prepared all the chicken and vegetables for a stew yesterday I was completely comfortable using this knife the entire time. At this point it is brand new and therefore extremely sharp with the factory edge. As with all knives, please be very careful while you are getting used to this blade.

I have had this knife for several months now. It is still as sharp as when I first got it. I even took it out into the elements at a family cookout, and it is back in my kitchen good as new. To say that I love this knife is not an understatement. Now, I will say that I baby it quite a bit. I hand wash it and dry it after every use. I also store it in its original box. By treating it well, I've been able to use it to make 60+ meals and I look forward to many, many more.

It rests comfortably in any hand; I have very small, slender hands, I've had guys with thick hands try it; and women with bigger hands try it – the consensus is the same.

The blade is balanced well - so the knife always cuts through the sturdier items nicely. Cutting mushy items like tomatoes is enjoyable – you get razor thin slices without stressing or squeezing the tomato.

The knife is very sharp – I've nicked myself just having my hand near it. This is a way a knife should be – the sharper, the less accidents you are likely to have in the kitchen.

The box that the knife came in is good for storage for the knife, but not if you are constantly taking it out and using it – consider buying a block or a tray as a housing unit.

I love just about everything about my Wusthof knife. It's hard for me to say that everyone will like this knife, because attributes like weight, size, balance, and ergonomics can be somewhat subjective. But I believe that this knife is top notch, all the way from the material to the balance, to the appearance.

But something that really upsets me is that numerous Wusthof emblems has fallen off many of my Culinar knives

Just want to warn buyers who haven't seen this knife in person that this is a BIG knife. If you have small hands you may want to look at smaller knives. I have large hands so this knife will suit me fine, but my wife may find it too big and heavy for her

The Wusthof Culinar line is an all stainless steel look, rather than a black handle. Although the picture and some descriptions want you to think this is a single piece knife, be advised that the hand is a separate piece of stainless steel molded onto the tang. I personally prefer the handle of the Grand Prix and Classic, because the grip is surer for me, but this is, to some extent, a matter of personal preference. This series "looks" more professional to some

Update: 6 years later and this knife cuts like the day I purchased it. I have purchased several more Wusthof products over the years, probably the best brand of knife I have ever used. Worth the money.

You can use it from cleaning meat to slicing and serving cake.(please sanitize..) I've had my knife now for 7 years,and used it in a commercial resturant setting every day without a problem, except the servers keep taking it to cut bread

I'm thrilled to have such stunning design in kitchen utensils that I use every day. Wusthof recommends periodic sharpening on a knife steel and occasional sharpening with a knife sharpener. Wusthof knives are dishwasher-safe, but the blades can be easily banged up in the dishwasher, so hand washing is recommended.

Here is a great idea for those of you looking for such a gift. A chef knife! It is  a great gift for your Mom or Dad, your sister or brother, or your husband or wife.

As more and more people are getting interested in cooking at home for a healthy eating, the big trend is to possess a good-quality chef knife as the centerpiece in a kitchen. For those who cook regularly at home, it is important to have more than one chef knife for more efficient and hygienic cooking. While most of people already have some sort of chef knife in their kitchen, it is always nice to have extra chef knives. Also, once people have a quality kitchen knife, they can use it for more than 10 years with proper care. That is a gift that keeps on giving.

Last year, I bought a nice chef knife for my mother-in-law as a Christmas gift. Even though she loves cooking, she is one of the most frugal people I have ever met and simply refused to buy an expensive chef knife for herself. She always complained about her dull chef knife. So I bought her a Shun Premier Chef’s Knife for Christmas. Now, she loves her new Shun chef knife. It was not only a great gift, it was an affordable one as well. Every time, I see her using her new chef knife, I can’t help but smile.

If you need some guidance choosing a chef knife, here are some recommendations for you. (The choice for chef knives can vary depending on personal preferences, but usually, men tend to prefer heavy-weight knives while women prefer a more light-weight one.)

Chef Knives for Men

Wusthof and Henkel chef knives (slightly heavy-weighted European style)

Chef Knives for Women

Global and Shun chef knives(light-weighted and sharp Japanese style)

If you want to learn more about a chef knife, visit www.topchefknivesdiscount.com.

Click Here to Get Shun Premier Santoku Knife, 7-Inch from Amazon

 Save up to 20% ($225 =>$179.95)

When you see the Shun Premier Santoku Knife in person, your immediate reaction will be “It looks beautiful!” rather than “It looks strong and durable.”

Made in Seki, Japan, which is known as the city that created the Samurai Sword, Shun Premier adopted their special Samurai sword making technology into producing top high-end Japanese kitchen knives. The Shun Premier’s very sophisticated and delicate blade makes the knife look more like a decorative samurai sword than some sort of kitchen knife.

The Shun Premier Santoku Knife has the following special features:

High carbon VG-10 steel/ 16 layers of SUS410/SUS431 pattern Damascus stainless steel

Hammered finish called “Tsuchime”

Comfortable oblong handle/ Pakkawood handle

Rockwell hardness rating of 60-61

The Shun Premier Santoku knife follows the profile of a traditional Japanese cutlery including using Japanese super steel, VG-10, Damascus pattern, and Tsuchime.

VG-10 is called Japanese super steel and is very popular in Japan’s high-end cutlery industry. VG-10 steel consists of high carbon steel and stainless steel like other regular kitchen knives. The difference between VG-10 steel and other regular high carbon stainless steel knife is the percentage of high carbon steel in VG-10. Usually, the portion of carbon in a high carbon knife is 0.5%. However, the portion of carbon in VG-10 is up to 1% to 1.5%. This exceptionally high portion of carbon in VG-10 makes for an extremely hard blade. The hardness of the Shun Premier can be shown in Rockwell hardness ratings. The Rockwell C Scale is used for showing how strong a blade is. A rating of 60-61 is the perfect hardness for a kitchen knife, holding the edge long yet not making the blade brittle.

Another striking feature of the Shun Premier knife is its Damascus Pattern. The Damascus Pattern is the traditional Japanese knife-making technology, which covers the VG-10 hard core of the blade with 16 different layers of SUS 410 stainless steel. It allows for better corrosion resistance, flexibility of the blade, and a beautiful wave-like pattern.

On top of the Damascus Pattern, the Shun Premier added another special technique, Tsuchime, to the blade, creating a very unique look to the knife. The Tsuchime technique is basically a hammered finish, whereby the blade is literally hammered to create the dents on the surface of the blade. These dents are used to prevent the chopped food from sticking to the blade. Usually, a santoku knife has the hollows along the blade for easily releasing the cut food from the blade, but the Shun Premier Santoku knife does not have these hollows because they already have the many dents on the blade created by the Tsuchime technique.

Also, the Shun Premier Knife’s oblong shaped Pakkawood handle creates a comfortable grip and a classic, sophisticated look.

If you are curious about a traditional Japanese kitchen knife, the Shun Premier Santoku knife is the best choice for you. It truly satisfies all aspects a quality santoku knife should have: excellent function, a sharp and long-lasting edge, a strong and durable blade, and the stunning look created by the Damascus pattern, and Tsuchime technique.   

Reviews from Shun Premier Santoku Knife, 7-Inch Users

 It came down to the Premier Chef's Knife and the Premier Santoku. It was a very close call, but I found the santoku to have a slightly better balance. The hammered finish on top of the blade is not just attractive, it effectively releases thin slices from the side of the blade as you work. The handle is also very distinctive and beautiful, slightly bulkier and more contoured than the Classic Shun and providing excellent comfort and control.

I can make near paper thin slices that fall right off the knife. It is exceptionally sharp, which for me is great. My wife, however, nearly cut the end of her finger off because she didn't give this knife the proper respect. So, like all great knives, you need to be careful.

It's a piece of art which makes chopping veg and fruit a doddle. It slides through whatever I cut like it was warm butter.

First, it is beautiful, and lets face it, for this level of knife it really should be. The Amazon picture does not do it justice, as it has a wonderful mirror polish over the hand hammered sides. Handles are personal, and I like the handle quite a bit, and have fairly average sized hands and use a fairly standard pinch grip.

I love the Shun knifes. They are expensive but life warranty and I had only great experiences with them. One of my shun knife broke (just the tip) and I had it fixed for free (you just have to ship it to them. So I just got this one and I find it beautiful on top of extremely sharp and well balanced.

I test drove the Miyabi and Global 7" Santoku knives and both are also quite good. I like the Miyabi Kaizen Santoku as much as the Shun, but the Shun in this case was the better deal. The Global was just as wickedly sharp, but I am not a fan of the handle or balance. As many have noted, the Shun knife comes razor sharp and able to shred newsprint or shave hair off the back of your arms, and more importantly, slides effortlessly through carrots and crisply through long angled cuts of spring onion.

VG10 is hard enough and wear resistant enough to stay razor sharp with nothing more than a few weekly swipes on a steel, but also can be sharpened much more easily than some very hard steels. It is a near perfect knife steel. The resin impregnated wood handle is glossy and beautiful, and as durable and sanitary a choice as micarta, and better than the phenolic handles on most German blades.

This is simply the finest knife I have ever had the pleasure of owning. I compared it with my existing set of knives and to put it bluntly (pardoning the pun), the Shun Premier is simply on another planet. It's a piece of art which makes chopping veg and fruit a doddle. It slides through whatever I cut like it was warm butter. Amazing. I have no hesitation in recommending this item.

VERY sharp, so respect the knife. Better than my Henckles or Zwillings. Leaves them in the dust. You will not be disappointed. Beautiful blade, each special, different, as this knife is made from metals mixed then folded. You can read about the process…it's amazing, hard work, but you end up with a piece of art. Sharp art.

Get Shun Premier Santoku Knife, 7-Inch from Amazon, or continue to shop for other best santoku knives and chef knives. 

Save up to 4% ($123 => $117.95)

Click Here to Buy Global G-48 – 7 inch, 18cm Santoku Hollow Ground Knife from Amazon

As you can see in the picture, the Global knife is a revolution in the kitchen with a strikingly modern look. It is not a traditionally popular classic German knife nor does it follow the profile of traditional Japanese cutlery. The Global knife is a Japanese cutlery brand of a new generation. Anthony Bourdain, one of the most famous chefs in America, recommends the Global knife in his book, Kitchen Confidential, admiring the light-weight and razor-like sharpness of the Global knife.

So, if you want to make a change in your kitchen, try using a modern Japanese kitchen knife, the Global G-48 Santoku Hollow Ground Knife.

The Global G-48 Santoku Hollow Ground Knife has special features:

Hollows along its big broad blade

Razor-like sharpness

Light-weight design

Blade made of high-tech molybdenum/vanadium stainless steel

Face-ground with long taper

Stainless-steel molded handle

First, the Global G-48 Santoku Hollow Ground Knife has the common features of a traditional Japanese santoku knife, such as a big broad blade and the hollows along the blade. A big broad blade is designed for easy transportation of chopped food from the cutting board to the pan or bowl by scooping them on the blade. Also, the hollows on the blade help the food easily release from the blade when chopping. These features are very common for a santoku knife design, which makes cooking prep, especially when handling a large amount of fruits and vegetables, much easier and more efficient.

The Global Santoku Hollow Ground Knife is exceptionally lighter and sharper than other Santoku knives. When you grab the Global knife for the first time, you will definitely notice the difference in weight. When you compare the weights of a Global santoku knife with other brands, you can feel how light the Global knife is. The Global G-48 Santoku Hollow Ground Knife weighs 0.2 ounces while Wusthof Santoku knife is 6.4 ounces and Henckels Santoku knife is 1 pound. So, for those that think that their chef knife is too hefty, the Global Hollow Ground Santoku Knife will be a perfect choice.

Not only is the knife lightweight, but it also has a razor-like sharpness that is a big attraction to loyal Global knife fans. The traditional German knife is usually ground at an angle of 20-22 degrees on each side, while Global knife is ground at 16 degrees, which is as sharp as a razor. A number of Global knife fans admire the extremely sharp edge of Global knife saying that the Global knife cuts a hard vegetable like butter. Obviously, certain care must be shown with such a sharp edge so as not to injure yourself while using the knife. The blade is also ground with a long taper, which allows the blade to hold its sharp edge much longer than other blades with a short bevel.  

The Global G-48 Santoku Hollow Ground Knife also distinguishes itself from other santoku knives made of high carbon stainless steel by using different, high-tech molybdenum/vanadium stainless steel. Most people have not heard of molybdenum/vanadium stainless steel. Molybdenum increases hardness and prevents brittleness. Vanadium is known for resisting wear and tear and allowing the blade to keep a very sharp edge. Molybdenum/vanadium stainless steel is very popular with Japanese cutlery brands and is recommended especially for beginners because it holds its edge longer and resists corrosion very well.

The stainless molded handle is the Global knife’s signature feature. The handle is made of stainless steel, allowing for a very modern and chic look to the entire knife design. The molded handle is for a secure grip, preventing slippage off the handle. Another fascinating feature of Global handle is that a small amount of sand is inserted inside the handle, creating balanced maneuverability in the chopping motion.

If you are looking for a light-weight and extremely sharp edge, the Global Hollow Ground Santoku Knife will be the best choice for you.

Reviews from Global G-48 – 7 inch Santoku Hollow Ground Knife Users

I've had this knife for a few weeks now, and it has made chopping onions, peppers, and fresh herbs (my main digs) an absolute pleasure. It glides through everything that I put under it. I hone the knife every time I take it out of the drawer, and it's still as sharp as the day I got it. 

The edge this holds is phenomenal. It requires a touch up in the sharpener far less often and, after weeks at a time of heavy use, it still out-performs anything else freshly sharpened. And no other knife has been this easy to hold onto; the "dimpled" grip simply does not allow for any slipping around.

I now confidently and happily pick up this knife, including for cups and cups at a time of finely diced vegetables. It has literally revolutionized the way I feel about food preparation. I use it seven days a week to prep for at least one meal a day.

But these knives are perfectly balanced, and eliminating the strains. The handle is excellent in so many way. The dimples actually created slight suction if you wet your hand with warm water, while maintaining the handle clean from oily and meat fluids. Once there's an oily film on the handle, no knife's handle will maintain the proper grip.

The hollow ground doesn't prevent the foods from sticking onto the blade, but the sharpness of the blade will slice through pretty much all your meats (from frozen to a pile of pounded glob), veggies (hard like jamaca and hard shell veggies or ultra soft like over ripen tomatoes), to breads. Once slice, one cut, straight through without rough edges. Carelessness will cause you your fingers.

Right out of the box, if you take care of of your blades properly during your days of food prepping, the blades will continue to have the sharpness up to 6 months. 

The Global's one piece blades remove that issue. The cleaning only requires warm to hot water, and a soapy sponge. How easy is that? I have this set for over year now, and no stain what so ever. 

Global is clearly the winner, in particular- THIS knife is the stand out. I promise you- if you do any cooking, buy this knife, and you'll never, ever look back or even remember spending the money. It's that good. Keep in mind that you DO need a special sharpener for this knife, which is also purchased on amazon. It's reasonable- like $6. You won't be needing it for a year or so though, because Globals keep their edge for longer than any other knife. I train several cooks each year- and they always used to "steal" my knife. (we have plenty, but its the fav!) So I finally caved and got another, argument solved! It's the ONLY knife you'll truly need.

I first bought a Global knife six years ago. It was the 6 inch serrated version. Even after six years, the knife is still reasonably sharp. So I decided to ad another global knife to my collection and I selected this one. It is amazingly sharp, and because I now have two global knives, I am considering purchasing a knife sharpener to keep my knives consistently sharp for years to come. In fact, I plan on purchasing 3-4 more Global knives to cover all eventualities for cutting in the kitchen.

You can click here to buy Global G-48 – 7 inch, 18cm Santoku Hollow Ground Knife from Amazon, or you can continue to shop for other best Santoku knives and chef knives.