Chef’s Knives Rated

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Chef’s Knives Rated

Chances are you’ve used a knife that does not seem to do what it was made to do: cut. When you start cutting, knife tucked into the food or twist in your hand to your cuts straight. Sometimes, not even cutting knife – it crushed the food instead. Obviously, the solution is to sharpen the knife, but what if the knife is just not any good? Buy an expensive knife should ensure good performance, right? I tested eleven different chef’s knives with prices ranging from under $30 to over $200.

I recommend looking at the device & Gear: Knife parts article section to get an idea of what to look for in general when choosing a knife. We will also use the terms set out in the article to identify the knife.

If you don’t want to read the whole article then jump down to the Conclusions.

What brands were tested?
Each of the chef’s knives tested was selected for a reason.

I started with Henckels and Wüsthof – the two most popular “high-end” chef’s knives available in the United States. These are the manufacturers that have been pushed as quality cutlery at most home kitchen supply stores. (The knives tested were the Henckels Pro-S and the Wusthof Classic. Both companies produce lower quality, budget lines that are inferior to their high-end knives. Heckels manufacturers, under the premium branding of Zwilling J.A. Henckels, the Pro-S, Four Star, Five Star, and Twin collections. Wüsthof-Trident makes the Classic, Grand Prix series, Culinar, and Le Cordon Bleu lines as their premium knives.)

Then I was the chef’s knife R.H. Forshner / Victorinox as a relatively low-cost item. This knife Cook’s Illustrated Editor’s Choice to test their knives (in fact, it is from the same family – I could not find out exactly what the knife was tested by Cook’s Illustrated without a some models).

Global chef knife has been included because they are the Japanese kitchen knives are the most popular available to consumers in the US average. For years they have made a big impression with stainless steel handles and their imposing presence in stores like Sur La Table, Williams-Sonoma, and most recently, Bed Bath & Beyond.

The Kershaw Shun is a production line in Japan that actually jumped on stage. Described by Cook’s Illustrated “Cadillac” chef’s knife and personally endorsed by Alton Brown, I had to include it in this roundup. The Shun is also a personal favorite of mine (shown in the Equipment & Gear: Kitchen Knives article).

then I have one more well-known brands – Cutco. Cutco is not sold in stores, but instead in the US market through a direct marketing approach based introduction (similar to the old party system). The statement Cutco that they are high-end kitchen knife best selling manufacturer in the United States.

The other knife I cover is not famous, but to be respected as well as: MAC, Tojiro, and Nenox. I tried to contact several other knife manufacturers (including Kyocera ceramic kitchen knives for them) but received no reply (and I’ve reached my limit on my knife ready to purchased for this test).

Inspection procedures
All knives were tested out-of-the-box because I assume that most readers will not hand sharpening their knives. (Also, when a knife has been sharpened, it will be difficult to compare the performance of the knife because the additional elements of skills and equipment of grinding.)

I started with the desire to measure the physical size of the knife: the thickness of the backbone in the consolidation and in the nose and on the cutting edge bevel angle. Unfortunately, I was unable to measure the angle of the bevel with any degree of accuracy (most knife edge and bevel taper to the fact that over a very short distance perhaps a millimeter). I used calipers to measure the thickness of the spine at two points on each knife and determined that the thickness of the spine does not affect the performance cutting (it may play a role in other factors to be considered consider when choosing a knife, such as weight). The knives are balanced.

The rest of the tests were focused on subjective performance cutting. I spent a month thinking about how I would set up a mechanism to carry out objective measurements, but can not come up with a feasible test that does not seem contrived and too abstract to compared to how a knife will actually be used in the kitchen. Thus, I decided to make subjective test is “correct” as possible, implement a similar cut over and over again with the knife. First of all the knives have been subjected to cutting its own inspection and about put together. Then close knives rank order repeats of (often alternating cuts) test cut until I can determine if one attention superior to others or they were pretty much by the operation. Before each test cut, a knife was steeled to reorganize their edges.

Test 1: Carrots test
Description: unpeeled carrots cut in two different ways. The first method begins by positioning parallel to the counter carrots and drove the heel of the knife into the carrots in a ° (from horizontal) angle 30. The blade is driven in (like a wedge ) of about 2 mm, enough for the knife to stay in place. The knife was then pulled from the heel to tip along the groove there. The motion has been completed with no pressure decreased consciousness. The results were checked – a sharp knife will be able to cut through carrots clean, light-colored knife can cut through most of the way but ended with carrots take off, while a knife is very stupid dull just slide in the groove. The second test method involves cutting thin (1 mm or less) from the horizontal slice carrots. The cutting is done by starting (about an inch from the point) of the knife on the surface of carrots and knife pushed forward and down (often only a few inches across) to cut through. The effort required to cut through as well as the cleanliness of the cuts to be compared to rank the knife.

Test 2: Potato Test
Description: A potato was first halved along its major axis (the long side). Half potato was then put down on the cutting board with its cut surface down to keep from rolling potato or move during the test. sliced potatoes have been cut by starting on the surface of the potato and push the knife forward. This technique has been used to perform most of the rankings based on the effort required to cut through, clean cut, and the cut is a straight way. In case it is difficult to determine if a knife had been issued on the other with similar performance, a backward stroke is used as: stroke starting with the heel of the knife and the knife to be pulled back without any additional reduction efforts.

Check 3: Tomatoes
Description: This is a very common proof (although I’m not sure why – I’ve only seen very dull knife is bad with tomatoes). Because, according to my experience, all tomato knife reasonably well, I focused on the feeling of a knife when cutting. Specifically, I look for any slip while cutting, and how easily that knife sliding through tomatoes. None of the tomatoes were crushed, were mangled, or lose too much water during testing. Tomato is first cut in half through the symmetry axis (through the body to the tip) and sets out to prevent rolling. The heel of the knife has been placed on the skin and the knife was pulled back to allow the weight of the knife blade slides past to help tomato.

Experiment 4: Scallions
Description: blue fresh green onions thinly sliced into circles using a mincing motion (hold the anchor points on the cutting board and pushing down the heel of the blade) and a truncated motion (how put points on the board and scallions located between the knife and the knife slide forward about an inch). Both actions are repeated for several seconds as scallions are fed under the knife with his left hand. Both feel of the knife and the cleanliness of chopped green onion (cut clean or shows signs of crushing, bruising, or tearing) have been taken into account in this test.

The Knives (in alphabetic order)
Cutco 9-1/4″ French Chef
Weight: 8.30 oz. (236 g)
Spine thickness: 12/128 in. (2.4 mm) @ bolster; 5/128 in. (1.0 mm) @ tip

$ on amazon

Henckels 31021-200 Pro-S 8-in. Chef’s Knife
Weight: 9.30 oz. (264 g)
Spine thickness: 8/128 in. (1.6 mm) @ bolster; 5/128 in. (1.0 mm) @ tip

$ on amazon

Global G-2 20cm Cook’s Knife
Weight: 5.85 oz. (165 g)
Spine thickness: Not yet measured

$ on amazon

MAC MBK-85 MAC Mighty Chef 8.5″

Weight: 7.25 oz. (206 g)
Spine thickness: 13/128 in. (2.6 mm) @ bolster; 4/128 in. (0.8 mm) @ tip

$ on amazon


MAC MTH-80 MAC Mighty Chef 8″ with dimples

Weight: 6.45 oz. (183 g)
Spine thickness: 12/128 in. (2.4 mm) @ bolster; 8/128 in. (1.6 mm ) @ tip

$ Buy Now

Nenox S1 210mm Gyuto

Most common price: Amazon
Weight: 6.30 oz. (178 g)
Spine thickness: Not yet measured

$ Buy Now

RH Forschner Victorinox 40521 Fibrox 10-in. Chef’s Knife

Weight: 7.85 oz. (223 g)
Spine thickness: 12/128 in. (2.4 mm) @ bolster; 5/128 in. (1.0 mm) @ tip

$ on amazon

Shun Classic DMO706 8 in. Chef’s Knife

Most common price: $146 (amazon.com)
Weight: 7.50 oz. (212 g)
Spine thickness: 12/128 in. (2.4 mm) @ bolster; 6/128 in. (1.2 mm) @ tip

$ Buy Now


Tojiro DP F-808 21cm Gyoto Chef’s Knife (60 Rockwell)

Most common price: Not available on Amazon (various shops in Japantown, San Francisco, CA)
Weight: 6.30 oz. (179 g)
Spine thickness: 8/128 in. (1.6 mm) @ bolster; 6/128 in. (1.2 mm) @ tip

$$ Buy Now

Tojiro Powdered High Speed F520 21cm Gyoto Pro Chef’s Knife (62 Rockwell)

Most common price: Not available on amazon
Weight: 6.65 oz. (189 g)
Spine thickness: 8/128 in. (1.6 mm) @ bolster; 5/128 in. (1.0 mm) @ tip

$ Buy Now

Wusthof 4582 Classic 20 cm. Cook’s Knife

Most common price: $90 (amazon.com)
Weight: 8.80 oz. (249 g)
Spine thickness: 17/128 in. (3.4 mm) @ bolster; 5/128 in. (1.0 mm) @ tip

$ Buy Now


Knife Performance Rankings
I was on a knife ranked number beginning with “1” as the best performing knife. Knives have the same ratings in activities tight that I could not distinguish between the knives. Please note that these numbers are only rated and not a relative level (eg, the difference between 1 & 2 rating may be smaller than the difference in performance between 5 and 6). Knives of similar rankings are listed in alphabetical order.

In addition to relative value, a rating is assigned to each knife: U – is accepted; S – ons; E – Excellent; O – outstanding.

unacceptable knife does not cut as expected. Either cut is not clean (requiring excessive force or stroke) or bruised or crushed blade components to a level unacceptable. utility knife to cut their action as expected. Nothing special about the knife is – it is simply done as you’d expect a knife to perform average. Many forces are necessary when using a utility knife over a great year or excellent. sharp knife cut easily. The knife is properly balanced and sharp enough to feel as if users simply guide the knife and the knife cut is implemented. sharp knife done simply exceeds all expectations. The ability of the knife cut is noticeably better than a sharp knife.



The rankings do not have in other factors such as cost, handle shape and weight. They simply portray the performance tool.

Carrot test

RankKnifeNotes
O1Global G-2Felt effortless as the knife slid through the carrots.
2MAC 8.0″ with dimplesCleanly cut through carrots.
MAC 8.5″Cleanly cut through carrots.
E3Tojiro DPCleanly cut through carrots.
Tojiro PHSCleanly cut through carrots.
4Nenox S1Cleanly cut through carrots.
5Shun ClassicCleanly cut through carrots.
6ForschnerCleanly cut through carrots.
S7Wusthof ClassicMost cuts were clean.
8Henckels Pro-SSome tearing occurred when cutting through the carrot.
U9CutcoFirst carrot test did not cut through. Second carrot test yielded several pieces where the carrot was broken or torn off after cutting about 60% through.

Potato test

RankKnifeNotes
O1Global G-2
2MAC 8.0″ with dimplesForward stroke is same as MAC 8.5″, but reverse stroke cut noticably deeper and easier.
3MAC 8.5″
Tojiro DP
E4Nenox S1Hard a smoother feel while cutting that other knives, but required more force than Tojiro DP.
Tojiro PHS
5Shun Classic
6ForschnerSlight sticky feeling as it sliced through the potato.
S7Wusthof Classic
8Henckels Pro-S
U9CutcoHard to make straight slices (cut line curves outward at bottom of stroke – a trait of a dull knife).

Tomato test

RankKnifeNotes
E1Global G-2Glides through tomato
MAC 8.0″ with dimplesGlides through tomato
2MAC 8.5″Glides through tomato
Nenox S1Glides through tomato
Shun ClassicGlides through tomato
Tojiro DPGlides through tomato
Tojiro PHSGlides through tomato
3ForschnerGlides through tomato
S4Wusthof Classic
5CutcoThe cutting edge grips the tomato skin easily and as the knife is drawn through the tomato, it feels like a micro-serrated knife.
6Henckels Pro-SBlade slipped slightly before catching and cutting through the tomato.


Scallions test

RankKnifeNotes
O1MAC 8.0″ with dimplesExtremely clean cuts.
MAC 8.5″Extremely clean cuts.
2Global G-2Extremely clean cuts.
E3Shun ClassicCuts scallions cleanly.
Tojiro DPCuts scallions cleanly.
Tojiro PHSCuts scallions cleanly.
4Nenox S1Cuts scallions cleanly.
S5ForschnerVery slight tearing.
6Henckels Pro-SSlight tearing during rapid chopping.
Wusthof ClassicSlight tearing during rapid chopping.
U7CutcoCompletely fails test. Scallions were crushed and torn.

 

Check pure performance, G-2 Global is the best of the bunch. However, the MAC put something very, very close (with 8-in. With dimples [MTH-80] coming out just a bit better than the 8.5-in. No dimples [MBK -85]). In fact, all three are special performances knife.

Other factors
However, the purchase of a knife should not rely solely on its cutting performance. Other important factors to consider is to personal chefs. design can handle the most important factor when buying a knife. If treatment does not feel comfortable, then chances are you will not be comfortable using the knife. A hand that feels comfortable in a suitcase can upset when gripped a different way. Unfortunately, this means I can not tell you the knife handle is best for you. I recommend going to a store where you can actually hold the knife. One such Sur La Table stores, where you can practice a cutting board cutting movements, is your best bet to choose the right knife.

Another factor to consider is how to move the knife feel your particular cut. If the knife provides a lot of shock to your hands as you chop or slice, you might want to find a slightly different design. For example, two MAC knives have a slightly different feel though, visually, they seem to have identical curvature. The general balance of the knife should feel comfortable with your particular style as well. Choose a knife that is comfortable for you will help ensure that you will not wear yourself out when you have to do a lot of cutting.

I found that the global G-2, although very light and a great actor, just does not fit my hands as well as comfortable as some of the other knife. The handling relatively thin and shallow taper for blade knife made slightly awkward for me. I want to have a grasp the hand I’m choked up on the handle a little to allow the thumb and forefinger of me to rest on the opposite sides of the blade just before pillow lips. The global design of the knife just does not seem to me that way and keep sticking the knife from trying to twist out from under me. For that reason, my personal preference is MAC-80 MAC Mighty Chef MTH 8 “with dimples.

The stylish and finished look of a knife is very important for many people. For example, G-2 Global has a very different look at many people will find praise the interior design of their kitchen. The fit and finish of Nenox S1 is one of the best I’ve ever seen. I found that the handle feels great in my hands and also beauty. In addition, there is some work Nenox detailed than mass-produced knives – for example, the spin of the knife has been rounded and smoothed carefully. (However, the environment is enhanced by a sharp angle Nenox cause it is a little more difficult to use.)

One last element that I would mention is that the care of a knife. Although, many self-proclaimed knives dishwasher safe, none of the knives really should be washed in a dishwasher, except for two – FORSCHNER fibrox and Cutco French Chef will easily survive many cycles in a dishwasher. You need to make sure that the blade will not bounce around or touching other objects in the dishwasher. Cutco knife’s handle can change color after several washes in the machine. I suggest to all knives are hand wash them and dry them immediately with a clean cloth.

Conclude


Cooking Engineer For:

MAC MTH-80 MAC Mighty Chef 8″ with dimples

$ Buy Now

Overall best performance regardless of price:

Global G-2 20cm Cook’s Knife

$ Buy Now

MAC MTH-80 MAC Mighty Chef 8″ with dimples

$ Buy Now

MAC MBK-85 MAC Mighty Chef 8.5″ ($66)

$ Buy now


Best Value (Price for Performance):

RH Forschner Victorinox 40521 Fibrox 10-in. Chef’s Knife ($45)
Please note that this knife does not fit in a standard knife block because the blade height is 2-1/8 inches (5.4 cm) and most knife block have slots for 2 inch (5.1 cm) knives.

$ Buy Now

Victorinox 8-Inch Chef’s Knife ($35)

Victorinox does manufacture the equivalent knife with a 2-inch heel in an 8-in. length.

$ Buy Now


Best Value for Almost Outstanding Performance:

Tojiro Gyoto Chef’s Knife not available on amazon.

When purchased from Amazon.com, this Tojiro knife becomes an amazing bargain. When purchased from other vendors at higher cost, you might as well get a Global or MAC.

You can consult similar products below!

Tojiro DP Damascus 8.25-inch Chef’s Knife

$ Buy Now

Tojiro DP Damascus 3-piece Knife Set

$ Buy Now

Tojiro-PRO 18-8 Stainless Steel Double Rolling Sharpener

$ Buy now

Tojiro DP Cobalt Alloy steel Chinese Knife

$ Buy Now


The last notes of interest

Most salespeople working at the counter of the store cutlery your local will tell you that a fake knife is a sign of a strong powerful knife and any knife is forged high-stamped with a knife. This may be true in the past, but this certainly is not a universal truth. Two MAC knives tested in this article are stamped knives with bolsters are welded on, ground, and polished. MAC Knife claims that the use of steel stamping them a degree of control incubation, the bevels, and a thickness of the tongue. I do not know if all that’s true, but I know that two chef’s knife we’ve tested to perform all forged knives. Ah, but, you argue, the MAC knives tied or beaten by the global bit G-2? The Global G-2 as well as a stamped knife.

Also, as a sanity check, I have had many people come over and try MAC 8-in. with dimples along with a number of other knives presented in this article. Each single test agree that MAC is the best knives they have ever used.

Reviews from our readers

On May 24, 2006 at 04:28 PM, Cool Breeze (guest) said…
Subject: Chef’s Knives Test Comments
Dudes and dudettes, thanks for the article. Great Stuff.
Trained Criminal investagive auditor and insurance auditor. Currently, + for many years, financial, strategic and production planer and venture capital investor. I need absolutely repeatable, consistant, return producing results for larges groups of organizations and individuals. So when your reviews differed from Consumer Reports, and the chat around the stores ( many hate global for poor performance ) I got excited. What is the truth. Many years of using Henckels, Wustof, Shun, Dexter Cleavers, and recently Katana, with many many knives (own 40 or so, 20+ chef’s knives.) Truth is in everything said. My findings indicate that no knife is great out of the box. As a producer myself, it would just be too damb expensive to assure that. That being said, there is a limit to the sharpness range to a given knife, and more importantly, with each indivual knife of a given manufacturer’s model! Example, went thru 11 Henckels Pro S 8″ Chef’s Knives. Every one was different before and after home sharpening. The sharpest, out cutting MAC, Shun, etc was much sharper than the dullest, which would not go thru an onion. Huge difference. Found this to be the case with all German Knives. Japanese were, as there cars, much more consistant, and generally razor sharp when new. Have found that though Japanense knives seem to be sharper and cut better than most German knives ( a good Henckels will beat them though, and hard to get) new, the get dull quickly. Cannot resharpen them to original edge after just a few uses. My Shuns are duller than President Bush’s speeches. My Katana, which when used to I love, also dulled almost immediately. Though they, while being obviously dull, still cut better than most. Explain that one please! The one absolute, Henckels definitely sharper than Wustof. Every time. MAC to new to see how edge holds. Global dislike for bad balance, and they are not sharp! Eveone in the store here complains about that and gets mad after listening to reviews of greatness then buying. I have settled on Henckels as my primary. Went thru many chef’s knives to get 8″ Four Star & Pro S, with and without dimples that are sharp. The one exception to the comparisons is Santokus from Henckels are sharper than any Japanese knife out of the box and down the road. I asked Henckels about this, and they replied by design the do not make the other knives sharper, though they can do so easily. Lost my notes why, but I am sure they will respond to inquiry. Good luck to all

On September 24, 2006 at 01:16 PM, an anonymous reader said…
Subject: My knife purchase experience

I have had a few knives (Henkles and Wustoff). My stepmother is from Japan and used to be a cooking instructor (now retired). I asked her about knives and her opinion. I was surprised it wasn’t Japan is the best and Germans stink attitude.

She has Mac, Hattori, and Wustoff that she uses regularly.

Her comments are these:

European knives are solid and heavy built knives. They are made very well and will last a lifetime. About the knife, they are thicker and the blade edge is usually sharpened to 20-25 degrees.

She mentioned this is fine for standard western cooking. It chops, cuts, and slices well. They are well made.

However, the knife is made for a different purpose – as the Western Foods are prepared different than Japanese food.

Most of her Japanese knives are sharpened only on one side, thinner than the German knives, lighter weight, and hard steel.

Many dishes she prepares require very thin slices, which she could never do with her Wustoff.

She sharpens her own knives and said that she can sharpen them all equally sharp, but the hard Japanese steel knives can take a sharper 10-15 degree edge – because of the harder steel – which can not be done on the softer German knives.

We spoke a long time about it and I tried all her knives.

She stopped me and said. These are her knives and work for her, but may not be right for me. Because she loves them and has become familiar with them, does not mean they are the best – only the best for her.

Her basic rules.

1. Your cooking style. If you are preparing normal western type dishes – then any German type of blade edge will do, but if you plan on preparing some specialty dishes (Japanese in her case) then you may need a one-sided 10-15 degree blade for paper-thin cuts.

2. Your Hands. She mentions the blade becomes and extension of the cook’s body. Everyone�s hands are different sizes and finding the right handles/grip is as important as the blade. It is about balance – almost Zen like.

3. The need of your knife. She recommends NOT to purchase a knife block and set (even if they are your favorites – because each knife is different), but instead find 3 knives that meet your needs (they could be from 3 different manufactures).
a. A pairing knife
b. A cutting and slicing knife (chief’s knife 7″-10″)
c. A chopping knife (cleaver or you could use a heavy santoku).
(side note: she does not own a santoku)
In the future you can get other types of knives (boning, cleaver, etc, but these three will be your go to knives.

4. The quality. Once you find the types of knives you need – the quality needs to be evaluated.

She mentioned the German knives are softer steel. She believes that they are easier to sharpen, but won’t hold the edge as long. Since the angle is 20-30% – the softer steel is fine – since the blade edge will be thicker. Her Wustoff is one of the knives she uses often (8″ Chef Knife) – pretty old.

Japanese knives are harder steel to hold the thinner edge that is required, but this can make the knife more brittle. Most of her knives are Japanese.

She said – forget the brand name – that is not important. TRY TRY TRY every knife you can. You will know the one that is right for you when you try it. It will sit well in the hand (your hand) and the balance will be perfect for your needs. The knife should ALWAYS be sharpened after you purchase it.

She told me in Japan that where she bought her knives, they would sharpen them right in the shop after purchase on Whetstones – so they don’t need to be sharpened when you get them home. They don’t do that at Macy’s! However, almost every knife you purchase in a store in the US needs be sharpened when you get them home.

I tried all kinds of knives.
I am not a professional, but here is my experience.

Globals – did not fit my hand and I didn’t like the feel of the handle. It cut very well.

Furi – felt cheap to me. I didn’t really like the plastic handle. I didn’t try the full metal handle version. They only had Santokus – which seems like a fairly new gimick that everyone is on the band wagon with.

MAC (originals) – I really liked the angle of the handle to the blade. I really liked the pairing knife.

MAC (Pro) – more western style then the originals – like them better than the Global.

Hattori HD – lightweight and handle fit very well in my hand. I really liked the balance.

Shun – Loved these, but they didn’t feel right – really wanted to purchase them – but I was not comfortable. I didn’t like the round handle, but that is just me. I love the look.

Henkels – after trying all those Japanese knives these were heavy. I liked the heavy weight (made me feel like I was holding something solid). However, I was getting used to the nimbler Japanese knives.

Wustoff – same as the Hinkels but the balance was better. I noticed with the German knives that I tested that the bolsters had rough/sharp edges which can be smoothed with some grinding. I guess I don’t always hold my knife properly – because I didn’t like the sharp edges.

Viking – didn’t like them at all. The handles were very square, thick blades, and overly heavy.

Cursco (sp?) – seemed cheap, hate the handle, and the serated blade (my stepmom said stay away from these type of blades).

I tried a few others, but nothing really stood out.

There were some others that I want to try, but could not find them available to try.

The results.
I bought the Hattori HD Chief’s knife, the MAC (original) pairing knife.

I am still looking for a couple of more knives, but this is my starting point. I will keep my old Henkels Set in the block for a while.

My stepmother gave me some whetstones (400,1000,2000). She had me start with my old Hinkels and I got them very sharp (sharper than when I bought them). I was rather surprised how sharp I got them.

I asked if I got the right ones, she smiled and looked at me. She said “How would I know, they are your knives! Only you would know that answer.”

I really love my MAC and Hattori, but I have found that I am still using one of my Henkles since I have sharpened it.

The lesson I learned is that it is very individual for each person and sharpening is very important – as well as care.

She did point out that Quality is very important. Both Japanese and German knives have lower-end steel products that sell at Target and Macy’s. Just because it has a Japanese or German brand name on it, doesn’t mean it is good – it could be made in China with just their brand name on it. – BUYER BEWARE!

Couple of follow-up. She doesn’t recommend any serrated type cooking knives (you can’t sharpen them). Also – make sure you are getting the premium line in the Henkles, Wustoff (because both of them sell a cheaper version – that is made of low quality steel). You get what you pay for.

Hope my experience helps.

Can’t wait to visit Japan with her and have her show me around.

Thanks for waching!

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