Forschner / Victorinox Chef's Knife, 6 in Straight, 1 1/4 in Wide at Black Fibrox Handle Model 40570 (Replacement for 88570) Review

Average Reviews:

(More customer reviews)This is a quality knife that I enjoy using. The price of the knife was fair although I believe that the shipping was a bit high and took a little longer than I liked before I received the product.

Click Here to see more reviews about: Forschner / Victorinox Chef's Knife, 6 in Straight, 1 1/4 in Wide at Black Fibrox Handle Model 40570 (Replacement for 88570)

ATTRIBUTESBlade Detail:Plain EdgeBlade Length (inches):6.00Blade Material:High Carbon SteelHandle Material:Black Fibrox

Get 15% OFF

Click here for more information about Forschner / Victorinox Chef's Knife, 6 in Straight, 1 1/4 in Wide at Black Fibrox Handle Model 40570 (Replacement for 88570)

Dexter Russell Chinese Knife 8in x 3-1/4in Review

Average Reviews:

(More customer reviews)Chinese chef's cleavers are somewhat a mistranslation, as they are not true cleavers. It is actually used for as a slicer and chopper. Much like a French chef's knife or a Japanese Santoku bocho, a Chinese chef's cleaver is an all-purpose knife with a medium blade. It is known as "vegetable knife" to Chinese. This is not a thin blade slicer, nor a thick blade meat cleaver. Chinese chef's knife sits between the Chinese slicer and the Chinese cleaver. It is not designed for hacking through big bones, though thin chicken bones are acceptable.
I bought this knife on March 2009. Dexter-Russell Chinese chef's knives are highly regarded among Chinese chefs in America. This particular model S5198 is the best selling of them. Its blade is 8 inch in length and 3.25 inch in width. It spine is 3/32 inch thick, which is 1/32 inch thicker than my previous Sekizo Chinese chef's cleaver. The thicker spine gives the knife a sturdier feel and a heavier chop (some people like this, some don't) The 3-1/4 inch walnut wood handle is nice. A wood handle is warmer to hold and allows a non-slip grip compared to a steel or plastic handle. I oiled the handle with tung oil to prevent it from absorbing too much water. The tang extends 40% into the walnut wood handle and can stand up to 500 pounds of pull. According to customer service, this Dexter-Russell S5198 is constructed out of 420 stainless steel and harden to Rockwell 54-56 HRC. Because normal 420 cannot be harden much above 50 HRC, this knife must be made of 420HC and not the normal 420. 55 HRC is normal for kitchen knives, but soft comparing to hard steel Japanese knives, like Shun or Hattori cutlery. For a given steel, there is a trade-off between strength and toughness. A very hard knife is resistance to low level impact, but will chip/crack when the force is great. A softer and tougher knife tends to give and have its edge roll up easier, but has greater resistance against chipping and cracking. As Chad Ward pointed out, "The most extreme examples of both would be the extremely hard, yet shatter-prone ceramic knives from Kyocera compared to very tough, soft stainless Chinese cleavers". Chinese chef's cleavers often are made out of softer and tougher stainless steel due to their all-purpose function. This is a stamped knife with no bolster, finished with a saber grind profile. I ground mine with a 15o back bevel and a 20o on the edge face. Finally, this knife is made in USA by Dexter-Russell, the largest and oldest American cutlery manufacturer. I rate this Chinese chef's cleaver between a 4-star score and a 5-star score. I am quiet happy with this knife and it is certainly a fine cutlery for its $30-40 price, so it deserves at least a 4-star rating. I am just not sure if it is exceptionally great given its 420HC stainless steel grade is rather common.
I have now moved toward the Chan Chi Kee (CCK) thin blade chef's knife due to its thinness.
*Skip the bottom if you already know how to hold a Chinese cleaver.*
Some of you probably are Chinese cleaver veterans, but for those of you who are not, here are some suggestions for holding a Chinese chef's cleaver. It is a pinch grip just like a French chef's knife. Hold your knife with your dominant hand. Have your thumb and index finger hold on the spine (slightly passed the bolster section), while the other three fingers wrap around the handle. Alternatively, have the thumb, index and middle fingers on the spine, and hold the handle with ring and little fingers. Both grips are acceptable. Hold your foods with your other hand with your fingers tips curl inward, allowing your minor knuckles or your joints exposed. Lean the side of the cleaver blade against your knuckles or your joints and you are good to chop, cut and slice, but never lift the blade edge above the knuckles/joints. In other words, your knuckles/joints will guide your cutting motion and preventing you from cutting yourself. I have uploaded a photo of this in this review.

Click Here to see more reviews about: Dexter Russell Chinese Knife 8in x 3-1/4in

Dexter Russell has become the dominant manufacturer of professional cutlery in the United States. Throughout their extended and rich history, they have maintained a tradition of perfection in both materials and workmanship. The tradition of quality and variance is carried on in Southbridge, Massachusetts, where their cutlery is designed, built and tested. Features:- Chinese Knife- 8in x 3-1/4in Home

Click here for more information about Dexter Russell Chinese Knife 8in x 3-1/4in

Cutco Cleaver #1737 Review

Average Reviews:

(More customer reviews)Buyer beware.......you can buy this exact same cleaver for $158 direct from Cutco.
$199 is a huge ripoff

Click Here to see more reviews about: Cutco Cleaver #1737

The Cutco Cleaver cuts through bones, rack of ribs, and frozen ribs. This knife is a full pound of heft with an extra thick blade. **A protective sheath is NOT included.**

Click here for more information about Cutco Cleaver #1737

Furi Rachael Ray Gusto-Grip 3-Piece Knife Set Review

Average Reviews:

(More customer reviews)I received this set of knives for Christmas 2006 and the larger knife came defective. And since they advertise a "limited lifetime warranty" I figured I go straight to the manufacturer for a replacement. Bad idea. I contacted them in early January 2007 and no one got back to me. Then in early February I contacted them again. When I called they told me to email them describing the issue. I did and after a couple weeks and a lot of frustration I called back. This time I was told to send an email. Oh, what a surprise. I explained that I already sent an email and I was told that they were going through some changes and I was assured that someone would respond to my email this time. So I sent yet another email describing the problem. But unlike the previous emails, this one received a response. The email asked that I submit their return authorization form, which I completed and faxed back. Over two months later and I'm still wondering when this knife will be replaced.
So what good is a "warranty" if you can't get in touch with the company so they can honor their warranty?

Click Here to see more reviews about: Furi Rachael Ray Gusto-Grip 3-Piece Knife Set

Bamboo gift box containing 1 x 7" Rachael Ray 'Gusto Grip' East/West knife and 1 x 5" Rachael Ray 'Gusto Grip' East/West knife. A cross between a cooks knife and a vegetable chopper the Furi Rachael Ray 'Gusto Grip' East/West knives have very thin blades with an exceptionally sharp cutting edge that slices through vegetables and meats with more ease then the thicker cooks knife. The scalloped edges reduce friction to make slicing easier.

Get 52% OFF

Click here for more information about Furi Rachael Ray Gusto-Grip 3-Piece Knife Set

Shun DM0712 Classic 7-3/4-Inch Chinese Chef's Knife Review

Average Reviews:

(More customer reviews)I've been cooking for over 15 years (I'm not that old), and I grew up in a Chinese family. A Chinese Chef knife is exactly that, it is not a cleaver, despite the resemblance. This is the one knife a Chinese chef will use in the kitchen for just about everything.
Trust me, I've tried cleavers, they are not a replacement for a real Chinese Chef knife. I've also used many of the Chinese Chef knives that you can pick up in many Chinatown shops and Asian specialty shops. (BTW, I'm from the largest Chinese community outside of Asia, so we are not lacking the "goods").
The Shun classic....is amazing. It is perfectly weighted, and the grip is fantastic. I can grip the knife with confidence even when wet or dealing with meats.
The blade is the sharpest I've used of _any_ Chinese Chef knife. The first time I used it, I was mystified why it took so much effort to cut (it was supposed to be sharp, wasn't it?). The reason was, I had already sliced through everything without noticing and was already pressing on the cutting board!
One problem is that it also cuts into my cutting board with relative ease. If I don't remove the blade straight up, I hear a sound which makes me think the thin edge is being knicked. However, so far, no real problem, the edge is still perfect.
I have still been a bit wary to use it to hack at bones, but I think that fear will go away. (When I say Chinese chef's use it for everything, I mean everything).
I don't care about a Damascus steel look, but I can attest that the surface has no problems with releasing food. Slides off easily.

Click Here to see more reviews about: Shun DM0712 Classic 7-3/4-Inch Chinese Chef's Knife

This stunningly beautiful line of cutlery features the look and benefits of Damascus steel, yet without its rusting problems. The Damascus-look blade profile reduces sticking and results in less damage to the food being cut and faster prep times.

Get 20% OFF

Click here for more information about Shun DM0712 Classic 7-3/4-Inch Chinese Chef's Knife

J.A. Henckels International 4-pc. Paring Knife Set Review

Average Reviews:

(More customer reviews)Still, for the price, it's hard to go wrong. If you're starting out, going off to college, equipping a cabin or an RV, looking for knives to use when tailgaiting or camping, etc., these are great. An added bonus is that you'll have the experience to help you decide which of the shapes best suits your preference.
While they aren't professional quality, they're good value for the money. They have a range of blade shapes, making them a versatile set. Their color coding can be useful, too.
WASH promptly after use in hot soap and water, rather than put them in the dishwasher. They'll last longer and stay sharp longer, too. (They'll also set you up with good habits for when you do get the full tang forged versions by Henkel.)

Click Here to see more reviews about: J.A. Henckels International 4-pc. Paring Knife Set

You get colorful quality with this 4-pc. Paring Knife set from leading knife maker, J.A. Henckels International. The fully closed polypropylene handles are each a different bright color for easy knife identification. Handles are break-proof, dishwasher safe and hygienic. High quality, stainless steel blades are stamped one-pc. construction for strength and durability and feature a professional satin finish. Set includes a 2" peeling knife, 3" vegetable knife, 3-1/2" paring knife and a 5" serrated utility knife. Dishwasher safe. Imported.

Click here for more information about J.A. Henckels International 4-pc. Paring Knife Set

Shun Ken Onion DM0502 7-Inch Santoku Review

Average Reviews:

(More customer reviews)The Shun Ken Onion 7-in Santoku is perhaps the best knife I have ever held in my hand.
For years, my knife collection consisted of assorted Henckels 4-star and Wusthof Grand Prix knives, which I found to perform very well. However, I recently became curious about the recent hype over santoku knives and what qualities, if any, set the santokus apart from chef's knives.
Given the Shun reputation, I decided to try several of their santoku knives. My evaluation of them was primarily based on weighting and feel. I tried the Shun Classic 4" and 7" santokus, as well as the Ken Onion 7" santoku. I found the Classic 4" to be surprisingly unbalanced and would therefore -not- recommend it. The Classic 7" santoku felt good, and has a weighting that is on par with the good weight distribution of Henckels 4-star knives. However, the Ken Onion 7" absolutely blew the others away in terms of weighting, balance, and control.
The Ken Onion 7" Santoku has a superbly weighted feel that truly sets it apart from other knives I have tried. It is noticeably heavier than German and Shun Classic knives (chef's and santokus). While some prefer the lighter weight of other santokus (lighter due to the thinner blade), I find that the weight of the Ken Onion santoku provides superior control for chopping and dicing that cannot be achieved by a lighter knife. The blade of the santoku is already thinner than the blade of a chef's knife, so because of that, you still get the greater precision of the santoku blade without sacrificing control.
The balance of this knife is superb. It is unlike any other large knife that I have held. This knife has become the one that I always reach for, and my Henckels chef's knife has become obsolete. Most things can be done using a santoku instead of a chef's knife, I've found. In fact, it is better for chopping vegetables and works well on meat. (However, I still recommend a carving knife for thin cuts of meat.) My other knifes, while very good by general knife standards, just don't feel as good as the Ken Onion 7" santoku.
The hollow ground features of this knife will cost you a bit more than the straight blade santoku, but it does keep vegetables from sticking as much. It does not, by any means, prevent sticking altogether, but there is an improvement. It is hard to say whether it is worth the additional cost -- it really is a personal preference.
Finally, this knife is gorgeous. Its form and function are unparalleled -- the Ken Onion 7" santoku is not only a pleasure to use, but a masterpiece to the eye, as far as knives are concerned. The handle fits extremely comfortably into my smaller hand, and I have been told, repeatedly, that this knife works for both rightys and leftys.
While I cannot say say that this knife is a bargain, its performance is superb and I truly enjoy using it. Many of the German knives or the Shun Classics will work very very well for the typical chef, but Ken Onion knives are great for collectors and avid chefs. The quality is outstanding -- made using a technique employed by japanese swordsmiths. The stiffeness of the blade is remarkable compared to others that I have tried.
Most of the cooking process deals with preparation, and a good knife is perhaps the best investment that you can make. Ken Onion knives make prep time so much more pleasurable that it may easily be worth the additional dollars. I assure you that you, too, would be proud to own one of these.

Click Here to see more reviews about: Shun Ken Onion DM0502 7-Inch Santoku

Made from VG-10 high-carbon steel, Shun knives are specially constructed to be harder, less brittle, but also more flexible than traditional steel formulations. The VG-10 core is clad with 16 full layers of SUS410 high-carbon stainless steel on each side, for a total of 33 layers. These layers not only protect the VG-10, they create an exquisitely detailed surface reminiscent of Damascus or pattern-forged steel, the kind once used for Samurai swords. As a result, the knives are simply stunning to look at--much like antique Damascus knives but without their tendency to rust. An additional benefit includes the slight patterning, which helps slice rather than crush delicate foods and keeps cut food from sticking to the blade.
Designed by Ken Onion, one of the world's top knife designers, this 7-inch Shun Santoku knife combines the qualities of a vegetable cleaver and a chef's knife for powerful yet precise chopping and slicing. The knife features a handle made from ebony-colored PakkaWood, a fused blend of hardwood veneers imbued with waterproof resin that combines the warmth and traditional look and feel of wood with the strength and durability of plastic. The arched handle and stainless-steel angled bolster offers extra clearance over the cutting board for safety and extra slicing power, plus prevent the knife from twisting or slipping, even when hands are wet. Furthermore, the knife comes in attractive Shun packaging--great for gift giving. Like all Shun Ken Onion cutlery, the knife should be washed by hand and dried completely. The knife measures 12 by 2-1/2 by 3/4 inches and carries a lifetime warranty when purchased directly from Amazon.com.

Get 20% OFF

Click here for more information about Shun Ken Onion DM0502 7-Inch Santoku

Calphalon Katana Stainless-Steel 7-Inch Nakiri Knife Review

Average Reviews:

(More customer reviews)I spend a lot of time in the kitchen. The meals I prepare are complicated and often include a good amount of sliced vegetables. I have two Santoku knives and have found myself using this knife more and more for my preparation work.
PROS:
-Great feel, perfect balance
-Sharp easily maintained edge
-Heavy enough for the big stuff (squash and pumpkins)
-Balanced enough for the small stuff (garlic and ginger mincing)
-Works great whether you hold the handle (like I do) or the blade (like they show you in some cooking schools). If you are a blade holder, then you'll love the feel of this thick backed `clever' like knife!
PROS/CONS:
-You have to hand wash and dry this knife immediately after use, but you should be used to this with any high end knife (wouldn't want to ruin your edge in the dishwasher...)
-It's a bit expensive, but then, it's very well made
-Thicker then a Santoku, not good for cutting meat, but it is not advertised or made for that purpose
If you don't own a Santoku knife, then do yourself a favor and get a Santoku first. You'll find the diversity and utility of a Santoku unmatched regarding preparation cutlery! If, however, you're like me, and have a variety of knives, then this knife is a GREAT addition to your collection.
A pure vegetable knife: simple, beautifully crafted, balanced like a weapon... the best in its class. You will not be disappointed!

Click Here to see more reviews about: Calphalon Katana Stainless-Steel 7-Inch Nakiri Knife

A true Japanese innovation, this traditional vegetable cleaver wields a straight edge to gracefully slice, dice and julienne fruits, vegetables and meat. Ultra-tough VG-1 Japanese steel is elegantly clad with an impressive 33 layers, providing ultimate sharpness and edge retention. Lifetime warranty.

Click here for more information about Calphalon Katana Stainless-Steel 7-Inch Nakiri Knife

Tramontina Professional Series Deluxe Kitchen Knife Set in Gift Box 3-pc. Review

Average Reviews:

(More customer reviews)I'm a good amateur cook and have a four-knife Tramontina Professional set. These knives have the feel and balance of MUCH more expensive knives. They sharpen up well, but the metal seems a little soft, as they do not stay sharp for as long as one might like. Still, they are an excellent value for the price.

Click Here to see more reviews about: Tramontina Professional Series Deluxe Kitchen Knife Set in Gift Box 3-pc.

Set Includes:4-in. Forged Paring Knife6-in. Utility Knife8-in. Chef's Knife

Get 40% OFF

Click here for more information about Tramontina Professional Series Deluxe Kitchen Knife Set in Gift Box 3-pc.

Seki Magoroku Series 6-3/4-Inch Nakiri Knife Review

Average Reviews:

(More customer reviews)If you are looking for a nimble knife to help you do fine mincing and vegetable work... this is a terrific option. Like most of the Kai/ Shun knives I own, this has a D shaped handle (sorry, it's for right handers), but this one is also "single" sided blade, making the blade extraordinarily precise.
Construction is more than likely a "rat-tail" style tang than the fully forged tang of their "Damascus steel" style knives, which is why this is about $40 or so less than the some of the other knives. Still a well constructed knife, will be more blade heavy.
The blade itself is really quite thick for this style of knife, making a fairly substantial heft, considering the style. It is my preference to use a slightly heavier blade (I'm a big guy). Beautifully forged and polished, the back of the blade is smooth and the edges rounded, so makes "choking up" on the blade far more comfortable than some.
This knife does one thing... it minces and slices (mostly) vegetables and beautifully. This cannot take on the skins of Hard Winter Squashes... this is not a "rough service blade" like a Federick Dick Chefs knife. This can certainly do lovely cuts on fillets for sushi and chicken pieces, but this isn't a bone or a butcher knife.
Keep up the blade with a Fiskars Roll Sharp, don't EVER put any knife in a dishwasher... and you should probably never have a problem with this knife.

Click Here to see more reviews about: Seki Magoroku Series 6-3/4-Inch Nakiri Knife

Seki Magoroku are traditional Japanese knives which have been manufactured in a similar style or centuries..There are now some European shapes to complement this line.This series catches the eye with its mirror-finished edge of high-quality steel, featuring Molybdenum/vanadium stainless steel blade with a hardness of 58 HRC.The handles feature a rich Bubinga wood handle in the traditional chestnut-shape.Manufactured in Japan by KAI which for more than 90 years has manufactured cutlery and related products of exceptional function, sharpness, and durability.It's these qualities that presently place products by KAI among the world's best.

Get 25% OFF

Click here for more information about Seki Magoroku Series 6-3/4-Inch Nakiri Knife

Shun DM0715 Classic 2-1/2-Inch Bird's Beak Knife Review

Average Reviews:

(More customer reviews)I have a lot of experience using various brands of kitchen cutlery, including some from relatively obscure Japanese manufacturers, and I truly believe that this is the best bird's beak knife on the market. The most important thing in selecting a bird's beak knife is sharpness, and Shun knives are certainly among the very sharpest on the market today. The only comparable knife that I have used is the Global bird's beak knife, but this one has a much more comfortable handle than the Global does. Additionally, the Shun bird's beak knife is balanced better than the Global, and significantly sharper than similar knives from Wusthof and Henckels. There is also a Shun Stainless bird's beak knife, with the only difference being the stainless steel handle. Although not every kitchen absolutely needs a bird's beak knife, I highly recommend this one for those that do want one for peeling tough vegetables such as turnips and for specialized decorative garnishing.

Click Here to see more reviews about: Shun DM0715 Classic 2-1/2-Inch Bird's Beak Knife

This stunningly beautiful line of cutlery features the look and benefits of Damascus steel, yet without its rusting problems. The Damascus-look blade profile reduces sticking and results in less damage to the food being cut and faster prep times.

Get 38% OFF

Click here for more information about Shun DM0715 Classic 2-1/2-Inch Bird's Beak Knife

Wusthof Ikon 3-1/2-Inch Paring Knife, Blackwood Review

Average Reviews:

(More customer reviews)As Wusthof official statements put it, the Ikon Blackwood is the jewel of Wusthof. It is the most expensive line of all Wusthof cutlery lines.
In short summary,
Pros: Decent stainless steel grade, excellent reduced bolster design, excellent ergonomic handle, good weight, beautiful wood handle, an overall attractive knife
Cons: High cost (when not on sale), the knife balance may shift too much to the handle for a paring knife.
The Classic Ikon series and the Ikon Blackwood series are essentially the same, except for the handle, where the Classic Ikon handles are made with hard plastic and Ikon Blackwood handles are made from African Blackwood (Grenadill wood). Currently, the Ikon Blackwood paring knife is being sold at $80 and the Classic paring knife is $60. Both are forged knives made with a good quality steel blade, an ergonomic handle, a full tang, a reduced (heel-less) front bolster and an additional bolster at the end of the handle butt. Despite the marketing statements claiming it is a high carbon stainless steel knife, it isn't. X50CrMoV15 is the stainless steel grade here, so it has 0.5% carbon and that is not considered high by today standard. In contrast, VG-10 (used in Shun Classic knives and Tojiro knives) has 0.95%-1.0% carbon and SG-2 (used in Shun Elite) has 1.25-1.45% carbon. Nevertheless, X50CrMoV15 makes a tough knife with good corrosion resistant. In other words, the edge rolls easily compared to most Japanese knives, but this steel has good resistance against chipping and rusting.
What I really appreciate about the Ikon line is its reduced bolster. The traditional full bolster which extends the entire knife heel makes sharpening difficult. Ikon solves this problem nicely by reducing the bolster. The knife edge is fairly sharp out-of-the-box compared to other knives, but it could have taken a much better edge. I sharpened it on diamond stone and then on Japanese water stones. I can vouch from my experience that the reduced bolster has made the knife much easier to sharpen. The ergonomic handle is truly ergonomic as it claims. It fits my hand nicely. The second bolster on the back of the handle shifts the center of gravity significantly toward the handle. It probably works better for larger knives, like a Chef's knife, but for a small blade paring knife, I feel it may have shifted the weight slightly much toward the handle. Still, it is not too bad and I can certainly adapt to. The African blackwood is indeed as nice Wusthof claims. It is very beautiful, smooth to touch and best of all: it really does not absorb much water. I bought this knife at $50 and am quiet happy with it. At $80-$125, which is the usual price range for this knife, I think it is high.

Click Here to see more reviews about: Wusthof Ikon 3-1/2-Inch Paring Knife, Blackwood

The paring knife is one of the most widely used tools in the kitchen.Its versatility of uses is a mainstay in any kitchen a quality parer like theIkon is a real pleasure for your small cutting needs. The WusthofIkon is culmination of all the best features of each of the Wusthof knife lines. The combined riveted handle design is combined with a contoured shape to add comfort and control.The handles are made of African Grenadill wood.African Grenadill wood is the worlds densest wood and expands and contract less than most traditional woods.These handles are hand crafted and fitted to each knife. The Ikon adds a rear bolster that acts as a counter balance when using the knife.This second bolster adds significant blade control. Ikon has a unique forward bolster as well.The forward partial bolster is designed so you can sharpen the complete length of the blade.This bolster is also curved inwards to allow your fingers greater control while holding the knife by the blade.Wusthof uses a special blend of German steel through out the whole length of the knife. The ingredients of this steel are proudly etched on each blade. Wusthof not only uses the best materials to make a fine knife,but it is also crucial that each blade is precisely tempered.This tempering allows the knife to hold its edge for an extremelylong time, yet still be able to be maintained in your home kitchen with out the need to be sent away for maintenance. Our unique compound angle is not seen in many knives.This angle tapers from the spine of the knife to the edge to allow for a sturdy, yet extremely sharp edge while it also tapers from the bolster to the tip to give the knife strength as well as flexibility. Located in "The Cutlery Capital of the World", Solingen Germany, the Wusthof factoryhistory goes back as far as 1814 when the company was listed with the Duchy of Berg. To this day, the company remains family owned.

Get 36% OFF

Click here for more information about Wusthof Ikon 3-1/2-Inch Paring Knife, Blackwood

Dexter-Russell S5198 Chinese Chef's Cleaver 8-in. Review

Average Reviews:

(More customer reviews)Calling this a 'cleaver' is a bit off. Cleavers
are usually thought of as heavy, axe-like blades
ground to a convex profile and used with a swinging
motion to break or separate bones. This knife, on
the other hand is intended for all the cutting
tasks that one does in a kitchen with other knives.
What makes this the almost perfect knife is the width
of the blade. At over three inches, it provides a lot of
control surface in relationship to its edge. So the
cook who has learned to chop by guiding the knife
with his or her knuckles is almost immune from accidents.
The wide blade also makes this great for whacking
a clove of garlic before mincing it and for scooping
up chopped food from the cutting board.
The edge is easy to maintain-not too hard or too soft.
I use a chef's choice sharpener and keep the knife
on a magnetic tool bar to avoid knicking the blade.
The only thing wrong with this knife is the handle,
which is in a barrel shape and uncomfortable and
insecure in the hand. I modified mine with a bit
of coarse sandpaper, making grooves where my fingers
wanted to land.
This is my most frequently-used tool and one that I
recommend to students and friends.
--Lynn Hoffman, author of THE NEW SHORT COURSE IN WINE and
the novel bang BANG. ISBN 9781601640005


Click Here to see more reviews about: Dexter-Russell S5198 Chinese Chef's Cleaver 8-in.

Walk into the kitchen of any Szechuan or Cantonese restaurant in America and you're likely to find this American-made knife.An excellent lightweight tool, its 8"-by-3??" blade is beautifully manageable. It minces and slices--and can it shred lettuce! Use it to crush garlic, tenderize meat, and slice scallions, carrots, and anything else that might find its way into your next stir-fry.

Get 10% OFF

Click here for more information about Dexter-Russell S5198 Chinese Chef's Cleaver 8-in.

Global GS-14 6-Inch 15 cm Serrated Utility, Scallop Knife Review

Average Reviews:

(More customer reviews)I bought this knife along with a few other Global knives and ended up returning it. This is not to say that this is a bad knife but I found that it was unnecessary alongside the rest of the Global knives I purchased. The non-serrated knifes are so sharp that there were practicaly no instances where I needed to use this knife. I did end-up keeping the 8" serrated bread knife but as long as you have that one, you don't really need another serrated knives.
I like being able to sharpen my knives frequently and this isn't very easy to do with serrated knives. A special tool and technique is required and the whole process is very time consuming. In addition, make sure that you use a ceramic sharpener on all global knives. Its supposed to have a different grit that is better for them. Kyocera (ceramic knife manufacturer) makes one specifically for Global but they are quite expensive.

Click Here to see more reviews about: Global GS-14 6-Inch 15 cm Serrated Utility, Scallop Knife

Serrated Utility Knife

Click here for more information about Global GS-14 6-Inch 15 cm Serrated Utility, Scallop Knife

Global G-46 7-Inch Santoku Knife Review

Average Reviews:

(More customer reviews)In Anthoney Bourdain's book "Kitchen Confidential" he talks about how in a real kitchen the chefs don't use Henkle or Wustoff knives, they use Global. Cat Cora of "American Iron Chef" also uses Global knives. I needed a good knife in my kitchen so I decided to check out Global as well.
First of all, it's incredibly light. If I'm chopping a LOT of onions for a french onion soup or making a big batch of mirepoix for some beef stock I notice that lightness.
Then there's the balance. See that notch where the blade meets the handle? Pick the knife up by that notch and it balanced exactly level. Try that with a standard knife and you'll see how handle heavy they are.
Finaly, the edge. These knives are insanely sharp. They cut like a dream. I just went to a knife sharpening clinic by Wustoff and they suggest honeing your knife with 5 or 6 stroks on a steel before every meal that you cook. I've found that this keeps the edge razor sharp. However, you should realize that the edge on these knives is at 15 degrees, not 20 degrees. So adjust the angle you use to hone the edge.
Overall, it's an amazing knife. Take care of it and it will serve you as a professional quality tool for a long time.

Click Here to see more reviews about: Global G-46 7-Inch Santoku Knife

GLOBAL's greatest endorsement comes from its competitors.As areaction to GLOBAL's success, kitchen knives are evolving.All major knife manufacturers continue to introduce new knives adopting more and more of GLOBAL's revolutionary features. Even manufacturers of those black handled, three riveted, full boltstered, heavy, beveled-edge knives do not believe in their product any more. Why should you?GLOBAL has razorsharp straight edge sharpened by hand at a 15% angle.Thinner blades for lighter weight giving you more agility with less fatigue.Perfect balance using a weighted hollow handle.No bolster design allowing for full edge use and full-blade sharpening.All stainless steel construction with slip free handle.

Click here for more information about Global G-46 7-Inch Santoku Knife

Global G-4 7-Inch Oriental Chef's Knife Review

Average Reviews:

(More customer reviews)This was my first Global knife, and I've since bought four more. After three years of daily use it's still as sharp as ever, with only a few passes over a diamond steel occasionally. (If you are going to use Global knives, bite the bullet and get a diamond steel.)Global knives are frightenly sharp when they are new, even the serrated knives like the bread knife, which appear more benign. Be careful with these things until you get used to them, even if you've had good German knives before. (No, you won't cut your fingers,you'll be naturally cautious about that, you'll nick an arm or a wrist by brushing the blade, something I never even knew could happen until I got my 10 inch Global chef.)
The eight inch Oriental chef is a great little chopper and slicer, and the very wide blade is nice for lifting slices, but do think about the traditional 8 inch Global chef as your mainstay knife if you're only getting one. This one is balanced for a "push" stroke, rather than the pull stroke that most Western cooks use, the handle is a little high for a good rocker chop -- at least until you get used to it, and the back of the blade is curved, so if you're used to scraping your cutting board with the spine of your blade, this one won't do the trick. Your veggies will escape under the curve. The blade is hollow ground (beveled on both sides) not single sided like the denba, so you don't have to worry about being left or right handed.
None of this makes the knife a bad one, but it does take some getting used to and frankly, I'm more comfortable with the 8 inch chef as my mainstay knife. (The 10 inch chef is a bit of a monster for most tasks. Great for cutting a pizza all the way across in a single rock, but, well... I guess I shouldn't admit I use my good knives on pizza, huh?) You won't go wrong with a Global knife, it's just a question of which one feels right for you.
One more thing: these knives look like modern art, if that sort of thing matters to you. You can see the quality in them as well as feel it.

Click Here to see more reviews about: Global G-4 7-Inch Oriental Chef's Knife

This 7-in. Asian Chef's Knife has a sharp upward curve and thicker "belly" than a traditional cook's knife. Great all purpose knife for cooks that like to chop or rock against the cutting board.Loved by professional chefs around the world, Global knives are an excellent choice for the serious home cook.The thin and razor sharp Global blade allows the cook to cleanly slice through foods, preserving the integrity of the ingredient and maximizing its flavor.The majority of Global knives are ground to a straight point rather than the western style of beveling the edge. To balance their knives Global uses a hollow handle that is filled with just the right amount of sand to create the correct balance. The handle has its own unique darkened dimples for a non-slip grip.Because the knives are very light weight they reduce hand fatigue.Global knives have a smooth contour and seamless, all stainless construction that eliminates food and dirt traps.Global knifes are forged in Japan from CROMOVA 18 Stainless Steel, a blend of 18 percent chromium for good stain resistance plus molybdenum and vanadium which gives excellent edge retention.

Click here for more information about Global G-4 7-Inch Oriental Chef's Knife

Shun Higo Nokami Personal Folding Stainless-Steel Steak Knife Review

Average Reviews:

(More customer reviews)Found knife to be very high quality, plenty sharp for all my needs during travel.
Seen review about being made in USA on blade. My blade shows made in Japan.
Have complete collection of Shun knives. My Shun Higo personal used most often.

Click Here to see more reviews about: Shun Higo Nokami Personal Folding Stainless-Steel Steak Knife

The Higo Nokami personal gentleman's knife is perfect to use as an elegant pocket knife or personal steak knife.Its design dates back over 150 years, and is considered the first Japanese pocket knife.First used by Japanese business men as a fruit and cheese knife - today it is considered the perfect personal steak knife.The razor edge provides the cleanest cut possible, providing superior texture and flavor from your steak.It comes with a protective leather sheath and black lacquer presentation box.

Get 20% OFF

Click here for more information about Shun Higo Nokami Personal Folding Stainless-Steel Steak Knife