A really great chef knife will be insanely sharp, yet retain its edge easily, and be well balanced and welcoming to hold. These days a decent high-grade chef knife can cost between $100-$200. Several cooking publications (including Cook’s Illustrated) recently identified a bargain $27 chef knife that in their tests rated just about as good as the $100 plus knives. This is the one we use.

The Forschner Victorinox is a hybrid of a thin Japanese blade with its 15 degree edge (western knives have a 20 degree edge) but with the longer, broader blade of European knives. It is lightweight, nicely balanced, and lethally sharp. It has a comfortable very grippy handle that won’t slip even when wet. We have 5 cooks at our household and this is the knife they all grab first. It may not be as super great as the chef knives

Knives are one of the most essential tools in the kitchen. However, many believe that there is no difference with the knife you use such that rarely do they consider the quality and purpose. But you must consider many things, such as the time you spend on the kitchen, the kind of cook you are, and whether you are a professional cook who spends most of your time cooking.

Regardless of your cooking ability, there is nothing better than gaining access to quality knives to make your job more efficient. A good knife set is ideal for all cooks to properly equip you for all types of culinary purposes.

Professional chefs need to dedicate enough time to carefully choose the knives used. In some cases, it will cost them more but it is a great investment since they can retain their excellent condition over along period of time. Of course, you need to observe proper maintenance and care.

Aside from personal criteria for buying, some of the essential features you need to look for in a quality set of knives is blade length and handle material. As for the handle, there are quite a few choices, namely ceramic, stainless steel, and exotic wood. You can choose one according to what you are most comfortable working with.

Buying a complete set of knife is a more practical decision to ensure that you can use one for all types of kitchen jobs. Not only will it enable you to save as compared to individual purchases, but you can also ensure that you have everything you need at once. A block set is the best choice for chefs and cooks since storing them in a block is a great way to protect the knives from damage.

In order to enjoy maximum efficiency with your culinary work, having quality set of knives offer you the most essential tool to have. Quality should be your top priority here. If not, then not only will it not stand the test of time but it does a poor job in the kitchen too.

Buying the best kitchen knives can be a difficult task to accomplish with so many different brands and makes out there. The goal of this article is to make this task simpler and provide you with the know how needed to buy the best kitchen knives for your cooking needs.

Basically, kitchen knives come in two different types

Forged Knives Stamped Knives

Forged knives are the best kitchen knives of the two in terms of quality and build. This is due to manufacturing process used to make these knives. They are handmade and crafted to the highest quality with extreme detail using high temperatures and hand molding. However these sets tend to be very expensive ranging from 150-1500. This is a pretty hefty price tag for most people however if your really passionate and love your cooking then their well worth making the investment. I personally as Professional Chef use and swear by forged knives. Once you get use to using the Rolls Royce of knife sets it’s hard to go back to your ford fiesta. (You have be warned)

It’s possible to buy a quality forged knife set for around 500 which should easily last you a lifetime provided you take good care of them. Taking care of your knives isn’t as boring and time consuming as it sounds provided you have an adequate knife sharpener. In fact one of the best ways to ensure your always working with the best kitchen knives is to simply sharpen them before you start cooking. It always surprises me how many cooks forget to do this yet it only takes 30 seconds and makes huge difference to the quality of the cooking. (Rant over)

However if you can’t afford to buy a forged knife set (I feel your pain) then stamped sets are you next port of call. These are much cheaper ranging from 15- 200 and can still do adequate job provided you pick the right ones. However I have to warn you here there a lot of low quality knives in this category that about as blunt as John Prescott. (Non UK readers Google him you’ll know what I mean) Despite this over the years I’ve managed to find a few quality stamped knife sets (not an easy task believe me!) that meet professional chef standards without burning a hole in your pocket.

To summarise there are two types of knife set forged and stamped. My advice is to buy the forged sets as they really are the best kitchen knives. Your next best option if you can’t afford them is to go for a stamped set. However be very careful and buy with caution as there are a lot of low quality sets out there.

When it comes to cooking, experts say that there are three very important things: experience, skills and tools. Experience you can get by years of cooking Skills can also be acquired through years of practice and through study. Tools you would have to invest in.

The best cooks in the world know the value of a good set of tools. When it comes to creating the favorite Japanese dish sashimi, one type of tool stands out above the rest and that is the Masamoto sashay knife. If you are an enthusiast of Japanese foods then you probably want to know where to buy a Masamoto sashimi knife. We will get to that in a while. First, you need to know what makes this knife set very special.

The Masamoto sahsimi knife is a very special kind of knife. It is not your ordinary, run-of-the-mill kind of knife. This knife is invented by a man named Tomonosuke more than 150 years ago. There is a reason why this kind of knife endured that long a time. Its quality is incomparable. It is a product of a man who devoted his life to the crafting of the best kitchen knives in all of Japan. He actually did better and created what many experts believe are some of the best kitchen knives in the whole world. He put Japan on the map as far as kitchen tools are concerned. His legacy has been passed on for generations. His heirs have done well in protecting his legacy and until today, the Masamoto Company that he created in 1872 is still producing world-class cutlery sets and can be found in thousands of kitchens all over the world.

What are the secrets of a Masamoto sashimi knife? What makes it the best knife in the world? What makes people ask for generations, where to buy a Masamoto sashimi knife. The secret lies in two things. First, in the materials that is used to create the knife. Only virgin or high carbon stainless steel is used to create this kind of knife. This is to ensure that the high quality of the brand is maintained. Another secret lies in the way the knife is made. These knives are forged by hand. The same way that the Japanese samurai is made. Each knife has to past the strictest test and careful scrutiny of well-trained craftsman. No other kind of knife goes through the same arduous process.

If there is one drawback to this knife it is the price. Each Masamoto knife cost several hundreds of dollars. But the cost is definitely worth it. Buying this kind of knife is a good investment especially if you are an aspiring chef who want to make perfect sashimi all the time.

Now to answer the question, how to buy a Masamoto sashimi knife. These knives can only be bought through authorized dealers. It is a good thing that you can now get this kind of knife online. Just Google the phrase, where to buy a Masamoto sashimi knife and you will see different sites pointing to where your can get one.

Gourmet Knife Set

Does everyone have use to having a kitchen knife set? The answer is yes. Even for those who keep cooking simple the answer is yes. Sure, a fancy gourmet knife set with exquisite cutlery may not be in everyone’s plans, but a basic kitchen knife set with some knives that are used less frequently but occasionally could be an ideal fit for any home. In some sets there are tools that everyone would use on occasion like steak knives, butter knives, and forks. Almost every kitchen knife set has tools that are of good use more often, while some sit but get used once in a while as if it is a spare tire in case of a flat tire.

                A gourmet knife set sounds as if you have to be a gourmet chef to have it. Not necessarily. A gourmet knife set could be a kitchen knife set that does include rarely used items like boning knife, but it can be usable once in a while. A paring knife would not be used each day, but when it could be used, a person could be glad he or she has one, even a simple bachelor. Chef knife could be great for onion chopping to create a better food variety in a person’s diet. That is why a gourmet knife set could be for anybody. If not a gourmet guru, any basic kitchen knife set with steak knives, forks, and a few small and big straight-edge knives are a good fit for any kitchen.

                We all know even those who eat out a lot would need forks and a few knives on occasion. To complement the need of having to use them, the rarely used knives or utensils would be used to complement frequently used table knives, forks, and spoons. That is why a basic kitchen knife set is for anyone to have. Even a gourmet knife set is a good fit for simple cooks who would consider themselves non-gourmet gurus. Therefore, an inexpensive kitchen knife set that gets the job done to make eating and cooking convenient is a good gift for any house or apartment.

April 04 2010 10:17 am | food_gourmet

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With a lifetime guarantee this Wusthof Gourmet 14-Piece Deluxe Knife Block Set is of the highest quality and is made to last.

This Gourmet set is laser stamped from high carbon, stain-resistant steel that sharpens easily, and it’s tempered to hold its edge. Each blade is laser tested to ensure a precise and even cutting angle.

Sharpening steel is included so it is easy to keep your knives as sharp 20 + years from the day they arrive.

Product Description The Wusthof Gourmet 14piece block set includes the 2.75″ straight parer for your for exact straight edge cutting of doughs and pastrys. The 3inch parer is a must have knife for all you peeling and paring of fruits and vegatables. The 4.5″ utility is useful for the small slicing jobs on fruits and vegitables. The 8inch Bread knife will handle the crusty loaves of bread and the the 8″ cooks is a must for all your chopping and dicing needs. The set also includes the come apart kitchen shear, 9 steel and a 17 slot block. In addition this set has 6 steak knives. Typical stamped knives are punched out like a cookie cutter. Wusthof Gourmet knives are Laser Cut. This intricate manufacturing process is superior to other “cookie cutter” methods as it is more precise and leaves the knives with less distortion. The Gourmet knives use the same steel that is used in our other more expensive knives. Wusthof uses a special blend of German steel through out the whole length of the knife. The ingredients of this steel are proudly etched on each blade. Wusthof not only uses the best materials to make a fine knife, but it is also crucial that each blade is precisely tempered. This tempering allows the knife to hold its edge for an extremely long time, yet can be maintained in your home kitchen with out the need to be sent away for maintenance. Located in “The Cutlery Capital of the World”, Solingen Germany, the Wusthof factory history goes back as far as 1814 when the company was listed with the Duchy of Berg. To this day, the company remains family owned. Each step is performed to exacting standards by skilled German workers aided by the most modern, computer guided equipment. It is this balance of German technology and old world hand craftsmanship that is the secret of how each WÜSTHOF knife is created. Known the world-over for it’s unique and uncompromising quality, Product Details

• Includes straight edge paring knife, paring knife, utility knife, bread knife
• Also includes cook’s knife, sharpening steel, come-apart kitchen shears, six steak knives, 17-slot beechwood block
• Stamped laser cut blade from high carbon stain-resistant steel sharpens easily; precisely tempered to hold its edge
• Laser tested for cutting angle consistency and sharpness; synthetic handles are compression riveted to the full tang of the blade
• Hand washing recommended; lifetime warranty; made in Germany

Video Reviews No video reviews found for this product. Customer Reviews

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There are moments in cooking that are truly life-changing.

My first time using a really sharp, really well-made knife was such an instance.

I had grown up using my parents’ mishmash of knives that were piled in a kitchen drawer and sharpened only in a blue moon.

In my 20s, though, I purchased my first high-end carbon steel chef’s knife on sale at a department store. I brought it home, unwrapped it from its box, and set a yellow onion on a cutting board to give it a try.

With my first slice through the onion, I nearly shrieked. The knife glided through the dense layers of  the hard onion as easily as a puck whooshes around an air hockey table. I cut another slice, and nearly yelped again. What a joy this was! To be able to cut such thin slivers or chop so evenly — all completely effortlessly — was truly a revelation.

A good knife is absolutely one of the best investments any cook can make.

Of course, it’s not always easy to shell out that kind of money, especially in these challenging times. That’s why I’m thrilled to be able to give one lucky Food Gal reader a “Global 7-inch Oriental Chef’s Knife.” Global knives are beloved by serious cooks worldwide for their sharp, precise, thin blades. These elegant Japanese knives sell for a pretty penny, too.

I have the folks at CSN stores to thank for allowing me to give away such a coveted prize. CSN has more than 200 online stores that sell everything from cookware to yoga accessories to bamboo flooring to

Matt Baumgartner needed knives. Though he owns three Capital Region restaurants and has a beautiful home kitchen, Baumgartner rarely cooks, and his lone chef’s knife was a cheap thing he tossed in a junk drawer. the blade wasn’t just dull, it had chunks out of the cutting surface. Embarrassed by his pathetic knife, Baumgartner asked for my help. Because he wanted to support a locally owned small business, we went to Different Drummer’s Kitchen in Stuyvesant Plaza, which let him examine, hold and even try out (with demo knives) the three major brands the store carries: Wsthof, Shun and Global. Different Drummer’s also has an attractive trade-in policy: a 10 percent discount on a Wsthof knife for each old one traded in, 25 percent on Shun and Global.

The Global knives felt insubstantial to Baumgartner, and while he was captivated by the Shun blades, which look like Damascus steel, the classic look, heft and perfectly comfortable handle of Wsthof’s Ikon line ultimately won out. He chose four: chef’s knife with 8-inch blade, paring knife, bread knife (“for when I don’t buy sliced bread,” he says — sigh) and, because he likes to grill on the rare occasion he cooks, a long slicer. To store the knives yet keep them on display, Baumgartner bought a magnetic bar.

In the two weeks he’s had the knives, he’s never used them. But, he says, “I like looking at them. I’ve cleaned them twice, and sometimes I change their hanging order on the magnet strip.”

Some knife-buying guidelines, from one of our Kitchen Skills stories last year:

1. Keep it sharp. although commonly called a sharpening steel, the metal rod included with most knife sets doesn’t actually sharpen a blade. Instead, the steel hones and aligns the edges of the blade, enabling smoother cuts. some chefs give their blades a few swipes on a steel multiple times per day or more, but for home cooks a steel session before a major cutting task — taking apart poultry, chopping a bunch of vegetables — is sufficient.

If you have quality knives, it’s worth investing in a manual or electric knife sharpener ($50-$150) that uses abrasive wheels or slots to put a fine edge on your blades. Sharpen your knives a couple of times per year, depending on use, and use the steel often. A razor-sharp knife may seem scary, but you’re actually more likely to have an accident and cut yourself with a dull blade.

2. Cushion the blow. Always use a cutting board — but for heaven’s sake, don’t use a glass cutting board. they may look pretty, but they dull knives quickly, and the blade is more apt to slide or bounce off of glass than wood or plastic. Wood and plastic each have benefits: Plastic cutting boards can go in the dishwasher, but many cooks prefer the feel of slicing, cutting and chopping on wood, which must be cleaned by hand.

Although some fear wood harbors bacteria, studies found that a soapy scrubbing left wood boards as contaminant-free as plastic. Bamboo cutting boards are the new kitchen darlings, admired for their good looks, dense grain and the enviro-friendliness of fast-growing bamboo. Like wood, bamboo boards should be washed by hand.

Starting in the 8th Century, the making of the Samurai Sword, or Katana, or forging it and the Japanese craftsmen did was one of the most noble and extinguished positions available in Japan.

Chef knives were not looked at as an art, or as something worth dwelling upon.

The art of swordsmaking went on until the 16th century. When the Meiji restoration era started, the caring of Samurai swords was not allowed as a sign for the modernization of Japan.

Even though there was some demand for swords for the army, most Katana artists, turned to forging blades for the tobacco industry.

The same wordsmiths that for generations produced the Samurai sword, turned to making the first Japanese Chef Knife.

Production of this new cooking knife using the same forging procedures that produced the best carbon steel blades for centuries in the Samurai swords, or Katana, was making headlines across the Far East.

The Japanese Chef Knife became the most sought after and admired knife for cooks.

With prices equaling up to a years’ salary.

After WWII, the Japanese blade forging industry turned to making European style blades, as the demand grew form the “new world”, starting with the Santoku, which is derived from the Gyuto knife (or Gyutou Knife) which is another name for the French Chef Knife.

Even today, the Japanese Chef Knife is renowned around the world as having the best carbon steel metal combination for cooking knives.

Today prices are more common, ang you can get a good Japanese chef knife for less then 250$.

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