Chef's Knives

Give your kitchen an extra edge with this Wusthof Classic 6" forged cook's knife with POM handle. This cook's knife is an all-purpose kitchen knife that can be used for chopping, mincing, slicing, and dicing. Its weight balance makes it perfect for cutting thick veggies and meats. Wusthof's best-selling line for generations, the Classic collection features a wide range of premium, forged cutlery with POM handles to meet a kitchen's every need.

All Wusthof Classic cutlery is forged in a 40-step process that begins with a single blank of high carbon stainless steel. Each piece of Classic cutlery features a full tang that is triple-riveted to the handle, offering the user precision-level control. They also feature a full bolster and finger guard for optimal, comfortable use. Each piece features a durable polyoxymethylene (POM) handle stickered with the red Trident logo. POM has a tighter molecular structure than many handle material options, which allows it to resist fading and discoloration. Wusthof's Precision Edge Technology (PEtec) yields a blade that is 20% sharper with twice the edge retention, which helps keep your cutlery sharp and minimizes downtime spent honing and sharpening edges. Blades in the Classic collection have all been tempered to 58 degrees on the Rockwell scale.


Overall Dimensions:
Blade Length: 6"

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  Fully forged, full tang high-carbon stain resistant stainless steel with bolster
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  Precision Edge Technology (PEtec) yields a blade that is 20% sharper with twice the edge retention
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  58 Rockwell Hardness; 14° blade angle on each side offers superior sharpness
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  Triple-riveted Polyoxymethylene (POM) handle resists fading and discoloration
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  Trident logo on the handle is permanent and wear-resistant
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  Made in Solingen, Germany with a lifetime warranty

This Japanese-style santoku is deftly proportioned to do the work of a chef's knife and a cleaver, and is ideal for precision tasks like mincing and paper-thin slicing. Shallow depressions in the blade create air pockets that keep foods from sticking. Its handle, made of durable polypropylene, is designed for comfort.

Triple riveted to the handle, the hand-honed, full tang blade is forged from high-carbon steel, which is ground from handle to tip and from spine to edge for optimal sharpness. The recessed bolster allows you to sharpen the entire length of the cutting edge. Always use caution when handling sharp objects.

Hand wash with warm water and a mild detergent. Rinse and dry immediately. Regular use of the honing steel maintains cutting edge. Sharpen knives as needed. This can be done by a professional or at home, using a whetstone or a knife sharpener. Avoid cutting on hard surfaces such as stone, metal or glass. Store knives in a safe place to protect edge and prevent injury.

Blade measures 7" long

Made in Germany

Kyocera Ceramic Santoku Knife
The Santoku is a wonderful all purpose ceramic knife. The deep Kyocera black ceramic knife blade is perfect for dicing, slicing and mincing. Kyocera uses Black Zirconia 206 proprietary advanced ceramic for this ceramic Santoku knife blade which has superior edge retention. Kyocera ceramic knives will keep there sharp edge 10 times longer then high carbon steel blades and Kyocera's advanced ceramic will even last longer then most other ceramic cutlery. The non porous ceramic knives will also never rust and do not interact with food and alter taste or smell like steel knives can.

Kyocera Ceramic Knife Features:

• 5.5 inch Kyocera Santoku Knife
• Black Kyocera Santoku ceramic blade
• Deep blade for slicing, dicing and mincing
• Perfectly balanced and light
• Kyocera’s Zirconia 206 proprietary advanced ceramic
• Razor-sharp blade stays sharper longer
• Kyocera advanced ceramic blades offer superior edge retention
• Kyocera Ceramic Knife holds edge at least 10 times longer than other professional cutlery
• Holds an edge longer than other ceramic knives
• Kyocera Ceramic Knife will never brown foods
• No metallic ions to transfer
• Won’t alter the taste, smell or appearance of food
• Kyocera Ceramic Knife will never rust
• Ergonomic resin handles
• Precision control designed handle
• Limited Lifetime Manufacturer's Warranty
• Lifetime complimentary sharpening
• Hand Wash only

Kyocera Ceramic Knife Dimensions:12.2" x 3" x 1"

• Hand-sharpened
• X-7 proprietary steel blade
• G-10 fiberglass octagonal handle
• Magnetic ash wood sheath with blue finish
• Full-tang blade
• Hammered texture on blade
• Hand wash only
• Imported

• Hand-sharpened
• X-7 proprietary steel blade
• G-10 fiberglass octagonal handle
• Magnetic ash wood sheath with blue finish
• Full-tang blade
• Hammered texture on blade
• Hand wash only
• Imported

The Funayuki (舟行) is a traditional Japanese knife that is used by fisherman aboard their boats; indeed, Funayuki literally translates in to English as "going on boat". These knives are often used by fishermen to clean, fillet and quality test small or medium-sized fish. However, in the past, fishermen also used their Funayuki to prepare food for themselves (either out at sea, or back at port), so the knife also had to be capable of cutting meat, vegetables and fruit - just like the similarly versatile Santoku and Gyuto.

 You might think that the blade shape of the Funayuki appears similar to a Deba or Mioroshi Deba, however, the blade of the Funayuki is much lighter, thinner and more agile; Consequently, it should not be used to cut through bones, frozen food, or other hard ingredients. Because the Funayuki has a relatively flat blade profile, it works particularly well with 'push-cuts' and 'pull-cuts', however, it can also be used in a rocking motion to mince herbs or other ingredients. Not surprisingly, the Funayuki excels at filleting small fish, but it is also quite suitable for breaking down poultry.

Blade measures 7" long 

1. MASTER CRAFTSMANSHIP - Handcrafted in Japan, where more than 90% of Japanese professional chef knives are produced. It is produced one at a time manually by highly skilled master artisans. It outperforms industrially mass produced products from every aspect. The master craftsmanship shines through in every single product. The unparalleled performances make you feel standing at the pinnacle of cooking! Sheath is sold separately.

2. RAZOR SHARPNESS - Ready to use out of the box with ruthless sharpness. The core is Takefu VG-1 Gold high carbon stainless steel (HRC 60-62) produced in Fukui, Japan. The Warikomi construction gives exceptional sharpness, edge retention, durability, and ease of sharpening at the same time. You can easily feel your upgraded technique level just by using a Sanshu Funayuki (Chef's) Knife. Hand wash only and regularly sharpen on quality whetstones.

3. VERSATILITY - Ideal for home or entry level chef handling daily kitchen tasks. You can cut, dice, slice, mince and chop with one knife. You can cut meats, fish, vegetables, fruits, and more. You can use it as a sushi knife too. It is double-edged, so it doesn't matter if you are right-handed or left-handed. To avoid a chip in a blade, don't chop hard stuff like bones, nutshells, and frozen foods. Do not use on granite countertops.

4. DURABILITY AND EASE OF USE - The structure is stain & corrosion resistant. The premium Mahogany wood used for the handle is water-resistant and non-slip. You don't have to worry when it is left wet during its use (recommended to wash and dry after use). The handle is triple riveted to the full tang, which gives exceptional strength & durability. The ergonomically designed handle and perfectly balanced construction make you comfortable even for a long time use.

Combining the duties of both a chef's knife and a cleaver, this santoku is deftly proportioned for precision tasks like mincing and paper-thin slicing. The large 8"-long blade has shallow oval-shaped depressions along the cutting edge that keep foods from sticking to it, while the wider handle offers an ideal grip for larger hands.

• Wüsthof has introduced a new logo for their cutlery. Please note that the logo on your knives may differ slightly from images shown here.
• Knife is precision forged from a single piece of sturdy high-carbon steel that resists stains and corrosion.
• Blade has hollow-edge depressions to reduce friction and minimize sticking.
• Wüsthof's Precision Edge Technology (PEtec) ensures a 20% sharper blade with twice the edge retention.
• Full tang is triple riveted to the handle for exceptional durability and control.
• Polypropylene handle is slightly oversized to provide a comfortable grip for larger hands.
• 8"-long blade, 4 1/2" handle; 8 oz.
  
• Made in Germany.

Gyuto (chef knife), 7.8" blade.

The Gyuto is the Japanese equivalent of the chef knife, nimble and well-balanced for a comfortable grip, able to cut anything except bones and frozen food. 100% handmade.

Ultra-sharp Japanese 440C high-carbon stainless steel. Hidden full tang. Black pakkawood handle. HRC hardness: 59-60. Weight: 198g. Perfectly balanced. Stainless. Wooden Saya (sheath or blade cover) included with each knife. Lifetime warranty.

Hybrid between a Japanese and a German blade profile, the slightly curved belly allows a rocking motion for effortless chopping and mincing while the lowered tip makes precision work easier.

The “Tsuchime” 槌目 (hammered) pattern creates tiny pockets of air between the blade and the food being cut. This ancestral Japanese method reduces drag, thus preventing food from sticking to the blade.

Its 2.0 mm thin blade allows precise and sharp cuts, never crushing even the most delicate food to preserve its full flavor.

Kiristuke 切り付け (chef knife), 7.8 inches blade.

The Kiritsuke can perform versatile functions and is the favorite go-to knife for many Japanese chefs. In fact, in most fine restaurants only the head chef is allowed to use them, therefore the Kiritsuke is often considered to be a symbol of expertise and status.

100% handmade.

Ultra-sharp Japanese 440C high-carbon stainless steel. Hidden full tang. Ebony handle. HRC hardness: 59-60. Weight: 190g. Perfectly balanced. Stainless. Wooden Saya (sheath or blade cover) included with each knife.

The signature octagonal handle is made of rare ebony wood, a beautiful dark natural wood famous for its hardness and ability to age well.

The Kiritsuke features a Tsuchime (hammered) blade for aesthetics and performance, and a hidden full tang for optimal balance and durability.

This chef's knife is brings together a high quality steel blade and a festive, speckled handle made from the same material as our cutting boards.  If you only own one knife, it should be a chefs knife, and if you only own one chef's knife, it should be this one. 

Dimensions: 14" L (8" blade)

Materials: steel and food safe plastic 

If you want to the full speckled knife experience,

Click here for the bread knife

Click here for the paring knife

• Perfect for cutting vegetables and greens in restaurant and catering kitchens
• Long, rectangular shape and thin, razor-sharp edge
• High-quality, forged design
• Full tang allows for elevated safety and reduced risk of injury
• Three-layer, laminated hard carbon, VG-10 Japanese super-steel core blade
• Rust-resistant
• Delrin handle is made of crystalline plastic for low moisture absorption and chemical resistance

Created with superior quality and efficiency in mind, this knife is specially crafted for the busy, performance-minded professional. With a long, rectangular shape and thin, razor-sharp edge, this Asian-style knife is perfect for cutting vegetables and greens. From broccoli and beans to carrots and cabbage, this knife will help you create smooth, accurate cuts every time!

Super-Steel Core Blade

Boasting three-layers of laminated hard carbon, the San Mai VG-10 Japanese super-steel core blade is rust-resistant and incredibly durable to withstand daily use. Whether you are chopping, slicing, or mincing fruits or vegetables vegetables, this knife's razor-sharp edge is sure to get the job done.

Ergonomic Handle

An ergonomically-shaped Delrin handle is made of crystalline plastic for low moisture absorption, chemical resistance, and maximum strength. This handle guides the razor sharp blade for superior performance.

Full Tang

The full tang design extends the blade the entire length of the handle for exceptional balance and strength. A full tang allows for elevated safety and reduced risk of injury for a safer, more reliable nakiri knife.

• Manufacturer: Victorinox Swiss Army
• Material: High-carbon stainless steel, Fibrox
• Length: 10" 
• Warranty: Lifetime warranty
• Made in Switzerland

This medium sized multi-layered preparation knife is the perfect ‘all-rounder’. The Santoku is the Japanese multi-purpose knife and is suitable for vegetables, boneless meats, fish and herbs.

The Natsu range is a stunning collection of folded steel knives made in Seki. 16 layers of hammered steel surround a cutting core of N10. This hammering effect is called Tsuchime and is done for two reasons, to add to the beauty of the blade and to prevent the food sticking. The handle is octagonal and made from walnut wood. 

This medium sized multi-layered preparation knife is the perfect ‘all-rounder’. The Santoku is the Japanese multi-purpose knife and is suitable for vegetables, boneless meats, fish and herbs.

Handmade in Seki, Japan

Blade Measures 7"

The Sanshu Santoku Knife is distinguished by hand-hammered blades and walnut- PakkaWood handles that evoke the artistry of traditional hand-forged knives.

Hand-crafted in Japan, the blades are thin and lightweight. This santoku knife is indispensable for chopping and slicing fresh vegetables and small cuts of meat, combining the benefits of a chef’s knife and cleaver in one.

• Blade features a core of extremely hard VG-MAX "super steel" clad on each side with 34 microthin layers of stainless steel.
  
• The striking hand-hammered finish (tsuchime in Japanese) reduces drag when cutting and helps to quickly release food from the blade.
• Walnut-finish PakkaWood handles have a two-position design, providing a trigger grip for pull cuts and the perfect balance point for a pinch grip.
• Stainless-steel end caps embossed with the Shun logo add stability, strength and wide weight distribution from end to end.

Made i Seki, Japan

Total length 12.5"

Blade measures 7.25"

DP3 series are my starting point for quality.
They represent extreme value and I personally recommend these for apprentice chefs and home cooks.
Anything cheaper is not worth cutting with.

The DP3 series is  a 3 layer blade, the core consists of high cobalt alloy steel (VG-10).
This is clad on each side with a layer of high chrome rust resistant steel.

The western style handle is made of a recycled timber product.

Steel: VG-10  and stainless outer
Blade length: 170mm/ 6.7"
Blade thickness: 1.9mm 
Blade Height: 45mm/ 1.77"
Overall length: 300mm/ 11.8"
Weight: 140g/ 0.30 pounds
RC Hardness: 60