If you invest any amount of time period in the kitchen making food, subsequently you will know that you require the proper equipment. This contains top quality kitchen blades which in turn will help you create amazing and delicate meals. Knives are vital for getting ready food and there are so many high caliber quality ones to choose from. Which ones you will decide on will depend on your demands and budget.

Knives are of the most important tools of a chef. There is a reason why chefs protect and take care of the their valuable equipment. Kitchen knives have been designed to execute tasks in the cooking area.

Every knife MUST be used for the purpose it's has been built for. Using knives incorrectly, can cause serious troubles and/or injuries.

Knowing the proper way of using the many different knives is the solely approach to fully appreciate your investment and get the most satisfaction from your purchase. All these knives will definitely enhance and compliment any kitchen but you need to understand their appropriate functionality when cutting; for instance, how to handle the blade with the ideal blade angle and the using the right point of force.

  • Briefly learn more about knives below!
  • CHef's kNiVES
  • Santoku Knives
  • Utility Knives
  • Steak Knives
  • Paring Knives
  • Carving Knives
  • Boning Knives
  • Cleavers
  • Bread Knives
  • Cheese Knives
  • Fillet kNIVES

Chef knives: The most important gems of a chef

Each individual chef or home chef has their favorite individual tool or piece of equipment that they can’t live without. For the most experienced and successful culinary professionals, it's their favorite chef's blade. A fine quality knife is a knife that is manufactured from a top-notch quality steel, typically German or Japanese, which in turn will stay sharp for a extended period and has the potential to last longer than a cheap made. The most known ones are Japanese, German and to less extent Chinese and French.

Masaharu Morimoto

Owner of Morimoto XEX (2008 Michelin Star)

Japanese chefs believe our soul goes into our knives once we start using them. You wouldn't put your soul in a dishwasher!

The main variant among a German knife and a Japanese knife is the hardness of the steel. Japanese steel has a tendency to be a harder steel, which indicates it is more challenging to resurface, but will stay sharp for a longer time span. A German steel conversely is much softer, which should tell you it is more convenient to sharpen, and will not maintain its sharpness for a long time. You should always pick the best chef's knives, that are of high quality and will last a lifetime, if taken care of properly.