Chefs knives also known as a Cook’s knife is a culinary tool used for cutting in food preparation. Originally, the Chef’s Knife was originally designed to disjoint large cuts of meat. Today this is the workhorse of the kitchen that is used by Chefs for just about every slicing and dicing activity necessary in the kitchen; fruits, veggies, chicken, turkey, beef, lamb, duck, tofu, and much more.
The Chef’s knife is hand forged blade by a skilled craftsman. After the blade is forged, the blade is ground and sharpened. Forged knives also have full tang which means the blade steel goes all the way up through the handle of the knife and you can see the blade on the side of the handle when holding it. You will notice the rivets in wood handles that affix the handle to the blade. Some steel handles hide this.
There are 4 different ways the Chef’s knife blade may be ground, double grind V shape (with single or double bevel), convex edge, hollow-ground, and single grind or chisel edge. Each chef is unique in how they use their chef’s knife. Some chefs will use different sharpening techniques on different parts of the knife to use that part of the blade for a specific cutting utility, like mincing with the tip, and moderate sharpening for the body of the blade for general cutting, chopping, and slicing, whereas the area closest to the handle is kept with a strong thick edge for disjointing mear.
Chef’s knife blades are typically made out of one of these materials: Carbon Steel, Stainless Steel, a laminate of both metals, or ceramic. The Chef’s knife blade is typically eight inches long and approximately 1.5 inches wide. Pending country of origin, this can change drastically, we’re reporting average Chef knives.
There are 2 types of western blades in Chef Knives: German knives and French knives. The French knives have a straight edge with the blade curving up to meet the tip at the very end of the blade. The German Chef’s knives blade alternatively is continuously curved along the entire Chef’s Knife blade. The Japanese version of this is called a Santuko knife.
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