A great knife means that you will consistently be able to control how smooth your slices are. It will build your confidence in the kitchen regardless of how complicated a dish may seem. For a professional or enthusiast amateur chef, the knife is an extension of the cook.
If you’re looking for the best culinary knives that will last a lifetime, have a look at the collection below.
You will find chef’s knives that are designed with a purpose in mind for specific cuts and applications, and multi-purpose culinary knives for versatile cooking.
My portfolio of culinary knives can help you to practice or make a wide variety of cuts in your kitchen. These knives are premium quality with a top-tier prices to match but consider the bigger picture: a $1200 chef’s knife that serves you for 30 years would cost you 40 bucks a year. With the proper care, a quality knife will last a home cook for the rest of their life. Even knives sharpened aggressively on a regular basis in a professional chef’s kitchen will likely wear down after a decade or two of use.
Caring For A Damascus Steel Knife
While you may already know how to take care of your kitchen knife, I’d like to emphasize maintenance for our hand-forged Damascus steel kitchen knives :
- Always use a cutting board made of appropriate materials, such as wood or bamboo. Glass or marble cutting boards can damage the edge of the blade, and plastic ones will degrade and find their way into your food.
- Clean your knife by hand with soap and water. Do not every use the dishwasher – high heat and humidity, stress from other items in the machine, and abrasive detergents will destroy your knife. .
- Never put a knife away while it is still wet. High carbon steel must be dried quickly and thoroughly and should be oiled or waxed from time to time.
- Before sharpening your knives, make sure to understand how the process works and what tools you may need. If you do not feel comfortable sharpening your own knives, find a local professional.
Treat your culinary knife well! It is, after all, the most important tool in your kitchen.
10” CHEF’S KNIFE
These high carbon knives offer excellent strength and hardness. They are a reliable choice for any kitchen due their versatility. The featured ‘RAINDROP CHEF’S KNIFE’ has a handle made from 35,000-year-old swamp kauri (wood) from New Zealand.
8″ CHEF’S KNIFE
For most people, a 7″ or 8” chef knife is the perfect tool for everyday use. If you’re just learning your way around the kitchen, this size is large enough for any task without feeling cumbersome in the hand. My knives are also extremely well balanced, which not only reduces fatigue, but also makes the knife safer to use.
7″ CHEF’S KNIFE
These knives feel sturdy and stable in your hand, cut with precision strokes, and can maintain their edge far longer than the mass produced knives you’ll find in a store. Whether you’re a home cook, an advanced foodie, or a professional chef, the cutting performance of these knives make them a useful addition to your culinary line-up.
6″ AND SMALLER
If you’re among those folks who find that a 6″ kitchen knife offers more control than its 8” cousin, you will appreciate this beautifully forged, incredibly sharp, and reliably sturdy knife.
BANTAM CHEF’S KNIFE
As the name suggests the Bantam is a not a large knife at 5” but is broad enough to make it one of the most versatile in your arsenal. The Bantam Chef can be used to peel like a paring knife or chop through pretty much anything like one of its larger counterparts. It is a utilitarian knife that could be called the “Swiss-Army Knife” of the kitchen.
PARING KNIFE
My 3.5” Paring Knife (otherwise known as a peeling knife or a vegetable knife) is a cornerstone of the culinary lineup. It is small but versatile, suitable for a wide range of tasks. A knife like this is often gripped forward in the crook of your four fingers, with the edge facing backward toward your thumb. In this position, you will find a surprising degree of dexterity with the knife for trimming and peeling operations. I’m no purist though; you hold the knife however it feels comfortable for you.
SUSHI KNIFE (YANAGI BA)
Are you looking for a knife crafted in the Japanese style?
Then be sure to check out the Yanagi-Ba to whip up a precise and delicious sashimi platter. The name of this style translates to “willow leaf blade,” a nod to its graceful form. This knife is perfectly suited to long, clean cuts in delicate fish.
