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Razor-sharp and super versatile, this 8-inch chef's knife from Wsthof truly impressed our experts. It was one of the only knives in our test that could cleanly slice tomatoes, chop onions, cut up carrots, bone a chicken and create thin ribbons of basil. This German classic is fully forged and has a full tang (meaning the metal of the blade runs through the whole handle), which helps it feel perfectly balanced and ergonomic in your hand, but can be on the heavier side for some.tag_hash_107

Global's powerhouse Santoku is one of the sharpest knives we've ever tested. It's made from a single piece of stainless steel, so the handle is integrated, meaning it won't loosen over time and there's no joint that could trap food. The blade also has hollow indentations, so foods are less likely to stick as they're cut.

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Welcome to your resource for all things cutlery, shaving, and security. Since 1995 the Knife Center has been giving you the best "Old Fashioned" service. Buy knives by browsing from over 20,000 products, including pocket knives for every use, outdoor, camping, and survival knives. If you are a Swiss Army Knife fan, don't miss our selection of Swiss Army Knives, multitools and kitchen cutlery from Victorinox, or kitchen knives from Henckels, Wusthof and more. We also offer the finest Custom Made Knives and Semi-Custom Made Knives on the web!

Combo blades have a serrated portion near the hand and the rest is a straight blade. Think of serrations as a bunch of little edges right in a row. Commonly seen on bread knives, these mini edges can saw through tough material much easier than a straight blade, but the cuts are not as clean and controlled. In general, a combo blade is a good choice if it will be your only cutting tool, and you need to be ready to cut through tough material like rope, belts and straps.

At Leatherman, our passion is multipurpose tools. So, of course, all of our knives do more than just cut. From the bottle opener on a Skeletool KBX to the full set of tools on the FREE T4, our pocket knives have a lot to offer.

Slice into the full Rare and Well Done experience at home with Perry's steak knives. Hand-selected and used in our restaurants, this set of four wood-handled knives is available for nationwide shipping so you can embrace prime dining at your table.

The Ultratech is our flagship OTF knife and is the gold standard for all OTF knives. Learn about each knife in the series and the important role the Ultratech played in building the Microtech brand. Over the years, the Ultratech series has seen many configurations and styles with improvements to its mechanisms and ergonomics.

Knife blocks are a waste of space, and sort of silly, if you ask me. Knife sets are just ways to get you to spend way more money than necessary. Expensive German and Japanese knives are nice, and can definitely feel really luxurious, but I tend to think of them more as fancy cars than workhorses.

Stainless Steel: The metal of choice these days, because it doesn't corrode or rust, but the average stainless steel blade can't get as sharp as its carbon steel counterpart. However, the higher quality the steel, the fancier and more expensive the knife. Some Japanese knives are made with extremely fancy stainless steel that can actually get sharper than carbon steel, and hold an edge for even longer, too.

Though stamped knives are often considered, and often are, inferior to their forged brethren, there are some great knives with stamped blades out there, appropriate for both professional and home cooks. Global knives, omnipresent in restaurant kitchens and on cooking shows, are among the highest quality (and most expensive) stamped knives out there, though I don't much care for them myself.

I'm a huge fan of Victorinox-Swiss Army (formerly Forschner Victorinox) knives with rosewood handles. I can't tell you how many of these knives I have owned, given away, and recommended over the years. Made in Switzerland by the same folks who've been making Swiss Army knives since the 1880s, this line of stamped knives is well-constructed, durable, and completely reasonably priced. The wooden handles are attached with rivets, and the tang, while not full, reaches deep into the handle so there is little risk of the blade snapping off.

Forging a blade is a more complicated process which requires a more skilled hand, resulting in a better crafted, more expensive knife. In the process of forging a thick, hot piece of steel is shaped by pounding it with a forging hammer and die (think Hephaestus). Forged knives are also given bolsters, or thick pieces of metal where the blade meets the handle that can serve to protect straying fingers and offer balance between the blade and handle. Because of the bolster, and the thicker steel, forged knives are often substantially heavier than stamped knives, which can be useful for chopping, but which can also lead to fatigue more quickly. Forged knives often, but not always, have a full tang, which means that the knife is made from a single piece of steel from the tip of the blade all the way to the end of the handle. Besides being sturdier than a partial tang, a full tang will make a knife better balanced, which in turn can make it easier to use.

A lot of people, myself included at times, are really into Japanese forged knives, which can offer the best of both worlds--an extremely well-crafted yet light, thin bladed knife with superior design. Some of my favorite Japanese knives combine carbon steel, which can get really sharp, with stainless steel, which does not rust, for blades that sort of do it all. The thing is, Japanese knives can get really expensive really quickly. Does the average home cook need a fancy Japanese knife? No. Will it make you a better cook? No. Will having one make certain tasks much more enjoyable? Definitely.

The most important thing to consider when buying a knife (assuming you've already checked to make sure that it's not serrated or micro-serrated, like a Ginsu) is how it feels in your hand--that's why I highly recommend going to a cutlery shop in person to try out knives before purchasing them. We all have different body types, hand shapes, and likes and dislikes, so different knives of equal quality will be preferable to each of us. That being said, the Victorinox Rosewood line is a great place for almost everyone to start--those knives are well-priced and well-made, not too heavy, not too light.

I love this black ceramic steel because I can use it with my Japanese knives as well as my Euro-style knives. It's also really sturdy, unlike most ceramic steels that will snap in two if you just look at them the wrong way.

Sharpener or Whetstone. Learning how to use a whetstone to sharpen knives is an invaluable skill that takes a bit of trial and error and a good dose of patience to master. But, in the long run, it's totally worth it because having sharp knives will become the rule instead of the exception in your kitchen, and sharp knives are not only more pleasurable, but also safer, to use.

Fujitake, Misono and Hiromoto are three of my favorite Japanese knife makers. All of them make well-constructed, gorgeous knives that are a pleasure to use. I have a Fujitake 240mm and Hiromoto 180mm that use all of the time.

Saladini knives. Scarperia is a medieval hamlet in the Tuscan foothills with a rich history of ironworking and knife-making. In the fifteeth and sixteenth centuries, knives from Scarperia were unparalleled in quality, and by the late 1800s, the town had become recognized throughout the country as the home of Italy's most skilled knife-making artisans. As a result of industrialization and the passage of laws prohibiting the production of certain types of knives in Italy, only a few knife makers remain in Scarperia today, down from something like 80. Saladini is by far my favorite. I spent some time in their workshop when I lived in Tuscany when I chose each and every handle for the steak knives we used at Eccolo. The level of craftsmanship is extraordinary, and all of the horns the handles are carved from are naturally shed.

Our stainless steel kitchen knives set cooking tools are suitable for all your cooking needs. With a sleek black finish and equipped with a sharpener to extend the life of all knives. All cutting tools have an ergonomic friendly handle to assist with cutting and provides added safety for everyone.

These stainless steel kitchen knives set cooking tools are branded by Karibe symbolizing quality, which solidifies the knives set being worth the investment. This multi- diverse knives set is well equipped and is a must have. Bring the Kulture to your home now and get your new knives set.

I love how trendy and stylish my knives look. I love my sharpener and spoon that comes with it. The chef knife got dull quick to me, but the sharpener got straight quickly. Overall, I appreciate the quality and the price!!!

I bought these knives and a cutting board a couple months ago. I have used and washed them about 4-5 times and one of the knives has the black on the metal peeling off. It is completely unusable and looks horrible. High price point for very little use.

Bunka knives are general purpose knives tackling a wide range of common kitchen tasks. Their reverse tanto profile gives the knives a dexterous and delicate tip and a unique and eye catching aesthetic. These can be used any time a gyuto or santoku might be called for. Since banno bunkas have fairly flat profiles they are most adept at push cutting and chopping rather than rock chopping.

How often does this need to happen? Fortunately, not very often. But entanglement has been a factor in many paddlesport fatalities and near-misses. The American Whitewater accident database lists 66 equipment entrapment incidents that might have been resolved with knives, since 1983. The majority (38) were due to entanglement in rope or perimeter line. 2351a5e196