Posted on | September 15, 2010 | No Comments Print This Post

“Profile” is a term which gets used a lot when talking about knives. The words “French” and “German” are often bandied about when discussing Chef’s knives/gyutos.

One of your primary interactions with a chef’s knife is determined by the shape of the edge (as viewed from that angle).  If you don’t fight the knife, will go a long way towards controlling how you use the knife and how it feels in your hand as you work.  If you do fight the knife and try to work it in a way which doesn’t suit it, that will determine how it feels as well.

The better your grip and knife skills, the more sensitive you’re going to be the knife.

The good Sabatiers — Including but not limited to everything form Thiers-Issard, K-Sabatier, and  Mexceur Et Cie — have a an almost uniquely good blade profile.  Not just in the sense that I love it, but nearly everyone else does as well.  Profile isn’t everything and I’m not suggesting you run out and buy a bunch of Sabs.

Chef’s knife profiles come in two basic flavors.  French and German.  German profiles have more arc (aka “belly”) throughout the length of the edge, while French blades are flatter — at least from the very back (heel) until the rise toward the tip.  People often confuse the “width” or “height” of knife (distance from heel to spine, at the handle) with belly and profile.  They think a wide knife has a lot of belly, or is German, or both.  Belly is arc.  “French” and “German” refer to how much and how the arc is distributed.

Here’s a German profile chef’s.  Even though it’s 9″ long and fairly streamlined as Wusthofs go, it’s still got plenty of belly.

Here’s an 8″ German, this time a Henckels, it’s also on the straighter side of the envelope as German knives go.  In fact, KY Heirloomer, who knows his onions said it actually was “French.”

Note:  The point isn’t who’s right and wrong.  “French” and “German” are relative terms, at least as far as knives go.  KY and I agree that a Henckels Pro S Chef’s knife feels a lot more French than a Wusthof Classic (not shown), and we should because it does.

Compare the German made knives to a couple of my Sabatiers.

(Pardon me for using this photograph again.  It’s hard to find pictures which do a fair job of showing the profile; at least this does that.)

Top to bottom, the knives are:

• 10″ K-Sabatier Chef’s
• 10″ K-Sabatier trenchelard Slicer.
• 7″ T-I “Nogent” Sabatier Chef’s
• 6″ T-I “Nogent” Sabatier Slicer

Look at the two chef’s knives.  A profile doesn’t get any more French than the 10″ K-Sab.  Note that even though the 7″ Nogent is shorter than the two Germans pictured above — its curves are accentuated by being compressed into a shorter package — it still appears flatter than either the Ikon or the Pro S.

And, as long as that particular picture is up, note that the difference between a slicer and a chef’s knife is “profile.”  That is, they’re all knives, have similar handles, same alloy, etc., but the distinction is shape.  It’s also worth pointing out that the 6″ knife is sold as a slicer, but the shape is not only trenchelard (French, spear-point, style slicer), but couteau office (common paring knife).  It’s being sold as a slicer instead of a parer because of its length.  I actually use it as a “petty,” which is a sort of parer / boning / utility; a knife of many slashes.

One of the things which makes Japanese gyutos so attractive to good cutters is that most of them have a more or less French profile. Some very good cutters prefer German profiled chef’s knives; but the French profile is more agile, more adapatable to “push cutting,” and requires less handle pumping (usually called “rocking).  The French profile punishes bad technique and rewards good technique more than the German.

But… let’s keep our senses of perspective and humor.  A German knife won’t turn a good cutter into a bad one, and a French knife won’t do the opposite.  Both profiles suit the classic, European and American styles of food and knife skills.  It comes down to taste and training.

Bottom Line:
Go French with a gyuto.

PS.  This is (or will be) posted on Cook Food Good as well.  Collective Commons Reservation of Rights and all that.

Comments

Shun Classic 8-Inch Chef’s Knife with Scallops Description:

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.

• Amazon Sales Rank: #7238 in Kitchen & Housewares
• Size: 8-inch
• Brand: Shun
• Model: DM0719
• Dimensions: 1.00″ h x 3.20″ w x 15.40″ l, .65 pounds

Features

• 8-inch Japanese Chef’s knife; ideal for chopping, mincing, dicing and slicing
• Precision-forged stainless-steel blade; scalloped edge prevents food from sticking
• Clad with16 layers of stainless steel to produce a rust-free Damascus look
• Durable D-shaped Pakkawood handle; comfortable offset steel bolster
• lifetime warranty; manufactured in Seki City, Japan

Customer Reviews:

Shun Knives are Beautiful, Elegant, and the Sharpest around
Shun knives are beautiful creations period. Since I’m Asian, I love the tradition look and feel of this Japanese knife. I love the beauty of the blade and the dark, polished, Pakkawood handle. The unique “D”-shaped, Wood handles are preferable. The shape fits my hand perfectly, and the wood does not get slippery when wet – providing a very secure hold. The steel is of utmost quality and sharpness. Do not put this blade into any old electric knife sharpener! Electric knife sharpeners are made to put one angle on any blade. These blades come with a 16 degree angle and you don’t want to be changing that angle. There are electric knife sharpeners that can sharpen these knives, but you’ll have to do some research and find out which ones can be a fit with these knives. I prefer to hone with a sharpening steel and manually sharpen with a stone if necessary (and I don’t see it being necessary to touch it to a stone any time soon). The blade is sharp straight off the factory and as Alton Brown says – it’s the sharpest straight out of the factory edge as he’s ever seen.

These knives are more expensive than most, but I think it’s definitely worth it. To have the sharpest, most beautiful knife around – it’s no contest. If you are on a budget, build your collection slowly. It’s been said that there are only 3 knives that are the absolute basics for any kitchen: A 8″ Chef’s Knife (or some kind of similar, large-ish chef’s knife), a Paring Knife, and a Long Serrated blade for cutting bread and larger items. I would add a thin utility knife and a boning knife to that list next. Then I would add those “in-between” sizes as I get more money flow in. =)

If you plan on spending any time in the kitchen, good kitchen knives are a definite must. Preparation is the bulk of cooking and when you have good knives, it cuts down on the danger of cutting yourself, it adds pleasure to the work, and it cuts down on prep time. Knives are also a very personal choice and it’s best to at least go to a store and try it out for yourself first. Shun Knives are designed by the Japanese, so remember – it’s designed for small hands. This makes it fit most women’s hands perfectly, but I’ve heard of guys with larger hands not like it so much and going back to the German knives. So definitely try it out. It’s a personal thing, it needs to fit you.

Why spend so much money on a knife? Well, if you spend a lot of time in the kitchen, and you almost always have to bust out a knife to prep a meal from scratch – why not use the best? Why spend that time with items that you love and brings you pleasure to use? Many times, it’s the small things that brings us the most pleasure in life, and I consider my Shun knives as one of those things. Having something so beautiful and yet so sharp and perfect – it makes my time cooking just that much more enjoyable.

Another good thing to know is that although the Shun Knives are usually offered for right-handers, you can get these knives for left-handers. You just need to find the guys who stock and sell those ones as they are less known, and less common.

Very Good Knife
I have an 8 inch Global Chef’s Knife and a Wusthuf 6 inch, but both especially the global has a small handle for my big hands. So I tried other knieves and for sure Shun was THE Knife. The “D” shaped handle is great. The blade is just amazing. It cuts through anything so easily and needless to mention you sharpen it by just a couple strokes. A sales person at William Sonoma told me that Shun uses more carbon in making the steel for the blade as the resukt a bit softer steel, and that is why you can sharpen it easier. I bought this knife with scallops cuz I wanted to avoid the sticking vegetables to it when I chop quickly, but I later heard, the blade’s texture (without the scallops) would do the same job. So I am not sure if you really need it with scallops. In that case, if that is the case, Amazon has this package deal with Chef’s, pairing and a couple other pieces for $200. I would have definitely bought that deal if I knew about it beforehand. So as Jacques Pepin says: “Happy Cooking.”

Great knife
This is a great knife. Very sharp and functional. I particularly like the shape of the handle and the way it fits my hand. I never thought I’d pay this much for a kitchen knife but it should last a lifetime.

Amazon.com Review
A member of the stylish Shun Classic line, this multipurpose chef’s knife comfortably handles any kitchen cutting need from chopping to mincing, dicing, and slicing. Featuring a blade measuring 8 inches in length, this tool finishes with a sharp point. Scalloped detailing along the knife’s cutting edge creates air pockets during use to prevent food from adhering to its sides and maximize cutting efficiency.

Leveraging a 90-year history of superior workmanship, Shun knives are precision-forged in Japan by renowned blade manufacturer KAI. Using technologically advanced processes, a VG-10 “super steel” core is clad with 16 layers of high-carbon stainless steel to produce a rust-free Damascus-look blade. The Damascus detailing not only enhances the knife’s aesthetic appeal, it also prevents morsels from sticking and avoids crushing or damaging foods. Forming a comfortable D-shaped hold, a fused blend of hardwood veneers and resin comprise the unique ebony Pakkawood handle. A traditionally offset stainless-steel bolster protects knuckles while a steel end-cap finishes the piece. Although dishwasher-safe, hand washing is recommended. The knife includes a lifetime warranty. – Amy Arnold

Tags: B0000Y7L8U, Home And Garden, Shun Classic 8-Inch Chef’s Knife with Scallops, Shun Classic 8-Inch Chef’s Knife with Scallops Sale-$129.95!

This entry was posted on Thursday, August 12th, 2010 at 3:38 pm and is filed under Home And Garden. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Shun Ken Onion Chef’s Knife: 4 1/2″List Price: $188.00Sale Price: $149.95You save: $38.05 (20%)  Eligible for free shipping!Availability: Usually ships in 1-2 business daysAverage Rating: Description

Not every cooking task requires a long blade. The Ken Onion chef’s knife is ideal for quick, small tasks such as chopping and dicing herbs, garlic, onions, shallots, other vegetables and meats. The Damascus-style blade profile reduces sticking and tearing of food and speeds prep times. The VG-10 steel core blade with 16 outer layers of stainless steel is stain- and rust-resistant with a razor-sharp beveled edge for superior cutting performance every time. Product Features• VG-10 stainless “super steel” holds an incredibly sharp edge longer• Blade’s distinctive moir pattern helps ensure superior strength• Razor-sharp, long-lasting edge is ground to 16 degree angle• “D”-shaped handle design for supreme comfort and control• Ebony-black PakkaWood® genuine wood handle is infused with a waterproof resin for long-lasting durability• Full tang construction adds stability• Stainless-steel bolsters and end caps for superior safety and control• Rockwell Hardness rating of 61 safeguards a superior sharp edge• Dishwasher-safe, but hand-washing recommended• NSF approved*• Made in Japan• Limited lifetime warranty• Presentation box included*The National Sanitation Foundation is an independent, not-for-profit organization that employs stringent sanitation standards in evaluating food equipment for commercial use.

Reviews

The perfect knifeby Steve V. White from on 2010-03-29 This is one incredible kitchen knife. It fits the hand perfectly, is weighted just right, has an ideal rocker profile for chopping and sliciing, and is crazy wicked sharp!!The bamboo stand that came with the knife, however, was a piece of junk. It was broken right out of the box, and so, instead of gluing it back together, I just threw it away. The Shun now rests in my old knife rack where it replaced a useless cleaver I never used. Remember to place your knife upside down (blade facing up) in order to protect it’s precision hand-honed sharpness. Did I mention this sucker is sharp? It goes through roots and vegetables like a hot knife through butter. It is sharper than a scalpal. In other words, be aware of your fingers.If you do a lot of cuting and chopping, you will be absolutely thrilled with this knife.

Beatifull, Sharp, Good Metal, Designs, but!!by Martin Weege from Brazil, Jaraguá do Sul on 2010-03-16 HiThe Knife is great yes, almost everything is great, to leave it on the kitchen is something that everybody wants to feel in hand. The ladies love it.Its a ferrari, everybody loves it, but if you want the real deal go for a Porsche Turbo With the Ken Pro 2 Line, Same company,,,, it is a little bit better, sharper, better metal, but doesn’t have the fun fact, the design and the feel.So i have both, the onion line near the sink and the pro 2 line out of sight, just for me the owner hahahaDon’t forget we are talking about one of the best knifes out there, these and some german knifes are the best.If you have the desire to have just the thing, go for Nemuk Knifes, you could buy it even with diamonds, the thing is that these knifes have the perfect metal. But it start in $3000 dollarsYou need a stone to sharp it if you use it a lot, 300 grid to fix any problems in the bade (abuse), 1000 to sharp it (really sharp), 6000 grid to make it a killing machine (be careful).Thanks

A knife that handles like it’s part of your own hand!by Eat Love Laugh from Golden Gate, CALIFORNIA, US on 2010-03-15 The Ken Onion/ Shun chef’s knife is truly a design and product marvel! The knife was designed by truly legendary knifemaker Ken Onion after much research and consultation with professional and celebrity chefs. All that aside, the “Oh- I get it now” factor really hits you when you pick it up and hold it….the RIGHT WAY.What you do is this- pick up the knife as you would any other, only “pinch” either side of the blade between your thumb and index finger, just ahead of the bolsters (Shiny silvery area in front of the handles, at where the handle first meets the blade) then wrap the rest of your hand around the handle.By doing this, you will have found the “balance point.” You will see the magic of this design! The knife- so balanced, it seems to float in your hand. This balance gives you incredible control over your cutting, and thus makes for a safer knife in the hand! The handle contours reduce fatigue when compared to “traditional” (straight handled) chef’s knives. The blade is contoured as well. Why? The blade is thoughtfully contoured to allow for a rocking motion when mincing, allowing the cutting edge to remain in contact with the cutting surface. Remember the rocking motion of the large paper cutter in art class? The one with the swinging arm? The motion is the same! Just leave the tip of the knife in contact with the cutting board, and rock the blade to chop and mince.When slicing meats, such as a roast, start with the rear of the blade and pull backward as you guide the tip downward. This will allow for cuts as thin as you like. With this motion, the sharpness of the knife will take care of the cutting. And this one comes to you extremely sharp!The price? Yes, it is higher than some. Certainly MUCH higher than those flimsy throwaway knives. But as a comfortable cutting instrument- this is a beauty. I’m not a kitchen snob either- I own several of the flimsy thowaway knives! I use them for the more “inventive” utility knife chores around the house, such as scraping paint or gardening! Oh, a note of advice on caring for your Ken Onion-Shun or any other knife for that matter….PLEASE, PLEASE keep them out of the dishwasher! The dishwasher is harsh on knives- and WILL shorten it’s service life. By handwashing them, they will last longer. It also helps to store knives in a knife block or dedicated knife drawer with separate slots for each knife. The old “knife drawer” where we toss them in until we need them again causes the knives to bang against each other. This damages both the knives themselves and the cutting edge.You can’t go wrong with this fine series of knives, and especially the chef’s knife!

Nice ergonomic designby sagulnick from NH on 2010-02-25 These are great knives for reducing the strain on your fingers, hands, wrists and forearms. There’s a great breakdown of the ergonomic benefits of the Shun Ken Onion line at [...].

Great Knifeby Monte Porche from Northwest Louisiana on 2010-02-11 I purchased this for my wife for Christmas. Since then, we’ve used it almost every day, and we love it.The rocker blade makes cutting almost anything simple, and the handle is solid and well made. Great buy for anyone who loves to cook.

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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……..