Best Chef’s Kitchen Knives Reviews 2019-A Budget for everyone
Best Chef’s Kitchen Knives Reviews 2019: A Budget for everyone
How many Best Chef’s Kitchen Knives knives do you have in your kitchen? And how many of them cut really well? Like most of us, your drawers are full of knives of all sizes, but when you have to cut food that demands precision, none of them is the case.
However, with the appearance of all these culinary television shows, everyone secretly dreams of knowing how to use a kitchen knife like the best-starred chefs.
Taper, cut. All these gestures require perfect control, precision, and know-how; it’s undeniable! But without a good chef’s knife, even the biggest ones could find themselves in trouble. From the handle to the shape of the blade through its sharpening, during the making of a chef’s knife, everything is designed to offer the highest levels of user comfort, precision, and efficiency.
The proof is that the first investment of apprentice cook is inevitably the famous knife case. Equipment that can cost up to thousands of euros.
But in front of a growing number of enthusiasts with the desire to cook like a chef, and not having such a budget to invest in what may seem to them a simple kitchen utensil.
It has been necessary and beneficial for the manufacturers to adopt the making of these famous knives to a wider audience, without neglecting the particularities that make these instruments true chef’s knives.
And despite the rigorous characteristics that manufacturers must take into account, it is possible to find on the market dozens of knives very different from each other: material, shape, length of the handle and the blade, forged or cut blade, etc. …
And of course, each brand will tell you that their knife is the best … So to be sure not to choose the wrong product by being swayed by beautiful words, we ourselves studied the market of the chef’s knife and unearthed 5 products relatively accessible to all audiences, and offering superior features. Here is a selection in which you will find several types of knives, and that will help you make a choice according to your level, your desires, and personal characteristics
Chef’s Kitchen Knives Comparison Table
Did you know that what can cost the most when you integrate a hotel school is the knife case?
The first time I heard about it I thought it was a bit pretentious. At the time I only had a knife to do everything and I did not see the point of having more.
Then my cousin graduated from the hotel school, bought new knives and offered me some of the old ones. And I reviewed my prejudices.
It is not pretentious to buy a good knife: it is practical, comfortable and above all, it is all that makes sense if you want to enjoy cooking.
Still, you have to recognize a good knife, do not confuse the meat knife with the Japanese knife and do not buy what you will never use. This complete file will allow you to make your comparison on kitchen knives and greatly improve your amateur cook equipment.
1. Wüsthof TR4596-7 / 26
In Solingen, the birthplace of German cutlery is the Wüsthof house. Founded in 1814, she designs exceptional knives.
The “Made In Germany” label, combined with impeccable quality and robustness, has enabled Wüsthof to build a good reputation and to export its knives today to more than 80 countries worldwide.
To make each piece recognizable, the Wüsthof knives are marked by a famous trident on the blade.
To ensure the strength and durability of its blades, they are forged in a single piece of special hardened steel with high carbon content. And before being supplied to you, the knives are sharpened with precision so that you get a sharp blade and an incomparable cutting power.
Large and rigid, this blade can cut both meat and fish, but also mince herbs and cut vegetables regardless of their consistency.
In short, you will be able to make any of the cuts thanks to its curved shape which ensures a fluid and precise balance movement and a perfect balance.
The state-of-the-art Petec technology from Wüsthof guarantees an extreme edge. “Petec” is the new WÜSTHOF technology developed by their technicians. This is a new sharpening technique: the blades are laser measured before sharpening, computer programs calculate the individual draft angle for each blade.
Precision robots then sharpen the blades on wet grinding wheels, then the knives are polished one last time on a special grinding wheel. It has been proven that the quality of forged knives with this technology is superior to that of knives sharpened with the old manual sharpening processes. Finally, by buying a chef’s knife from Wüsthof, you’ll get a lifetime guarantee!
2. Kai TDM-1702
The beauty of the handle of this traditional Japanese knife in pakka slices compressed and enhanced by a miter at its end, combined with its blade made of polished stainless steel and composed of 32 layers and a VG-MAX steel core (a material very hard and particularly resistant to corrosion) makes it a true work of art!
A knife as beautiful as performance thanks to the very hard steel which composes it, particularly resistant to corrosion and has a hardness Rockwell of 61 +/- 1. But also features that make it a professional knife par excellence since it has an antibacterial capacity and resistance to moisture and shock. This does not mean that you can wash your knife in the dishwasher. Take care of such a jewel and maintain it with delicacy. He deserves it!
The Damascus Shun series from which this knife is made is a huge success with the most demanding cooks. The convex edge of its blade and the manual sharpening of each Shun knife guarantee a remarkable cut.
Thus, between its efficiency and incomparable design, it is a real treasure that will proudly adorn your kitchen and ensure optimal cuts because the lightness, strength, and flexibility of the blades will be perfectly balanced.
3. Shan Zu
Let’s stay in Japan with another brand as prestigious yet relatively recent in the Japanese cutlery market since it is in 2016 that it launches its first model of professional knife.
Damascus VG10 Japanese knife in damask steel. With this model alongside perfection, Shan Zu has established itself as one of the most important brands and quickly build a reputation generating a sharp increase in sales and allowing the brand to climb to the top of the ranking.
In the face of such success, it was necessary to diversify its products. That’s why it now has four categories of knives, among which are the famous “Shan Zu Pro Chef” series, so popular with cooking professionals. The advantage for the amateurs, it is also its excellent report quality/price.
Its sharpness of cut is 4 times higher than the average thanks to the steel of Damascus; one of the best in the world.
Recognized for its high quality, it gives extremely sharp blades as long as it is associated with such good quality material. And it is with the mirror that Shan Zu chose to associate this knife. What a surprising alliance for a knife! And yet, the result is nothing more than a thin blade with an extraordinary cutting speed.
The handle is composed of a fiberglass fabric impregnated with unique epoxy resin, called “G10 material”. This makes the knife very comfortable in the hand and highly resistant to corrosion and wear.
The length of the blade of this knife is 18cm, for 2.5 mm thick. But maybe it’s best to try it. You have nothing to lose since if you are not satisfied, you will be 100% refunded!
4. Wüsthof TR4582-7 / 26
Wüsthof had to appear twice in this ranking. We will not redo the topo on this German brand, but only recall the strengths that are the manufacturing method of its so-called “cut” blades, and PETec technology, developed by their technicians to obtain a quality of knives superior to those sharpened with the old manual sharpening processes.
This knife of the “Classic” range is no exception to the rule and is also perfectly balanced to achieve cutting effortlessly.
Its classic design, since this is the theme, and sober makes it a utensil with a timeless look. It will, therefore, satisfy you 100% by its ergonomic qualities and precision when cutting any of your food. Be aware that the Wüsthof Classic range has established itself as the benchmark for high-end cutlery for both professionals and enthusiasts.
Made of stainless steel, this knife weighs only 263 grams, and its riveted handle is Polyoxymethylene: a material with very good physical characteristics such as high tensile strength, shock, chemical agents and a wide range temperature of use.
And needless to say, like all Wüsthof knives made in Solingen, Germany, it has a lifetime warranty.
5.Tojiro DP series
Another Japanese product in this selection! The Nippon is sharpened in the manufacture of chef’s knives! And this time, it is Tojiro, a brand established in Nigata in 1955 that closes this top 5. Starting from the simple reasoning that a good knife is first and foremost cut, Tojiro uses steel called VG10. This is excellent steel produced by a Japanese steelmaker who revolutionized the world of cutting because the blades made with this material have absolutely all the characteristics sought in a quality product: cutting, holding of cut, ease of sharpening, and corrosion resistance. The ranges of knives made in this steel range from the mid-range to handcrafted pieces by master cutlers. Which says a lot about his abilities!
Highly prized by star restaurant brigades for cutting, and the ergonomics of the handle, these knives are designed for star chefs as well as fans of fine cuts and beautiful kitchen knives.
The handle is in “eco-wood”, a composite wood antibacterial, so environmentally friendly offering a clean line. Classicism and sobriety, therefore, for an ergonomic kitchen knife and as manageable as precise with a total length of 31 cm for 18 cm of the blade. Without forgetting its guarantee to Life. Another great feat of the Japanese in both style, quality, and benefits.
Kitchen knives – Buying guide
What is a kitchen knife?
A kitchen knife called “chef’s knife” is an extremely sharp utensil that allows you to make precise cuts, to taper your food thanks to an ergonomic handle to avoid injuries despite the speed of cutting. It consists of 7 parts, including 5 parts only in the blade.
Take the sharp side of the blade and divide it into three: the tip of the blade, the central part and the back (the part near the handle).
The tip is ideal for slicing onions, carrots, peppers, garlic, and other small vegetables. She will be privileged to realize all the minute cuts. With the middle part, it will be easier to cut soft and hard materials. The slanted blade (typical of a chef’s knife) is ideal for chopping leeks or parsley, for example. Finally, the rear area of the blade, near the handle, is perfect for cutting very resistant food since it is here that we can exert greater pressure.
The widest part of the blade, can also be used in the practice of the kitchen since its body makes it possible to flatten, to crush, to raise or to manipulate the products.
The back of the blade (the side not sharp) is solid and can break the small bones, or open the shell of shellfish …
And, finally, the silk is the part of the blade which is introduced in the handle: its extension in the neck. It serves for assembly between the handle and the blade and can be of different shapes. You will be able to distinguish a chef’s knife from any other knife by its lack of a guard. The latter prevents the chopping of food, a professional chef knife can not have custody.
How to choose the best kitchen knife?
Although to have the right to boast of being a real chef’s knife, some features are mandatory, manufacturers still have a margin of customization. Which leaves a wide choice during your purchase. Among the variable characteristics, you will find the materials and the method of manufacture of the blade, its length as well as that of the silk, for example. Here is a quick study of its characteristics and some tips that will allow you to make your choice consciously.
Blade manufacturing materials
Stainless steel is probably the best known and the most used. It is very resistant to corrosion, but the lack of carbon in the alloy makes it a weak blade, which will lose its edge more quickly.
Carbon steel has the advantage of keeping its cutting edge longer than stainless steel. But it does not withstand corrosion and rust on contact with water. It will therefore regularly need to be sharpened.
The idea is to combine stainless steel with carbon. This is the material mainly recommended by professionals. It combines the hardness of carbon with the corrosion resistance of stainless steel. Finally, a few years ago ceramic tiles appeared.
They have the advantage of not giving metal a taste of food, do not require frequent sharpening of the blade and have good durability of the cutting edge. However, they are more fragile and require diamond sharpening which should preferably be done by a professional.
The method of manufacture of the blade
Can only be of two types: cut or forged. When a blade is recovered in a sheet of steel, it is said that they are “cut”.
They are characterized by their lightness. But as they do not have a miter (metal parts that adorn the ends of the handle), the balance of the knife is affected. Forged blades are more popular with professionals because they offer a better grip and are in principle sharper.
The forged knife is carved in metal in one piece. The silk is completely in the handle which is heavier, stronger and sharper.
The length of the blade
It can vary between 10 and 30cm. You will have to make your choice according to the type of food that you will cut most often with. It’s also about feelings and personal preferences.
The length of the silk
Is a very instructive criterion concerning the quality: the longer it is, the more robust the knife will be.
So, if you find a knife with full silk (taking the full length of the handle), you can be sure that your knife will be strong and balanced. This is what professionals recommend. Namely, they are more often obtained with forged blades.
How to maintain and sharpen your kitchen knife?
It is obvious that your knife will wear out with time. If it loses its edge, it is because of a microscopic curve that is formed on the wire.
To avoid this, it is necessary to treat your blade regularly rather than having to completely revive the wire.
Sharpen your knives regularly. For this, there are three solutions: a rifle, a sharpener or a whetstone. It is also recommended to use your knives on wooden or plastic boards and not on metal or granite work to avoid damaging the blade.
Regarding the cleaning; although some knives have the merit of washing in the dishwasher, its use is strongly discouraged.
Wash them preferably by hand, especially if they are carbon steel. Do not let them soak and wipe them immediately after cleaning because even in stainless steel, the metal fears moisture.
Finally, remember to store your knives. Do not mix them, and do not put them in contact with other utensils to avoid friction that could wear the thread. The idea is to store your knives on a magnetic bar or in a block.