Chef's Knives

Shun Classic 8-Inch Chef's Knife

“This knife is the best knife in my collection. I purchased it about 4 years ago.... Used it every day... The best of all my knives so far. Lovin it!!!!” --Chef-Kiki

Wusthof Classic Ikon 10-Inch Cook's Knife, Black

“ I have been a Sabatier user for most of my life as a chef but last year gave this knife a go .I am hooked it glides over tomatoes meats all types of produce with effortless ease and a swift wipe with the steel keeps it razor sharp.Light flexible and strong.Love the handle as I do not like the feel of plastic or steel handles the african hard wood is sublime.I have since bought the carving...” --chefdumuffin

Shun Classic 8-Inch Chef's Knife with Scallops

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.

Takeda Aogami Super Deba - 180mm (7.1")

“ I am so lucky to of been given this knife. I have used many debas before and own a few cheeper regular chisel edged ones. This deba is double edged.    Over time I have fallen in love with it. I works beautifully with a Konosuke HD as this knife can process hard veg, chickens and large fish with ease, leaving the kono for the light work.    PROS:  AS...” --HPross

Calphalon Katana Stainless-Steel 8-Inch Chef's Knife

Named for the sacred sword carried by Japan's Samurai warriors, Calphalon Katana Series cutlery has its roots in a centuries-old tradition of superior cutlery craftsmanship. Like the awe-inspiring swords wielded by the Samurai, Calphalon Katana Series cutlery is crafted using a time-honored layering process that creates a Damascus style blade, clad with 33 stainless steel layers. This...

Ken Onion 10" Chef's Knife

“ I've owned one of these for over 3 years now, using it daily.  I've never had to sharpen (grind) it, just an occasional run along a fine steel, and it's held a wonderful edge for everyday prep.  It took me a few days to get used to the handle; it's "different," but after using it for a week or so I began loving it.  If you've got fatigue issues with your knife hand I'd suggest...” --RBandu

Brieto M11 Pro Gyuto Chef knife 10.5" (270mm) - Made in Japan + Free Shipping

Guy Fieri Knuckle Sandwich Chef's Knife, 8-Inch Blade, Made of High Carbon German Stainless Steel

“ Received this (well basically, not as flashy) when I started my culinary courses in a 4 piece set with garnishing set. I have nothing but good things to say about this whole set. All the knives have stayed extremely sharp since the day I received them. ” --kvaughnaz

Victorinox 8-Inch Chef's Knife, Black Fibrox Handle

“ One of the two or three least expensive knives which actually takes a good edge. The previous review is actually very good, but I felt it was a little enthusiastic.  If it's a four or five star knife, what are Masamotos, Tadatsunas, and Kikuichis?  Yes, Forschner Fibrox is an excellent knife for the price, but price aside, the chef's knives are just okay. Generally, everything about the...” --boar_d_laze

Victorinox Cutlery 8-Inch Chef's Knife, Blue Fibrox Handle

“ I bought this 8" chef's knife based on a Cook's Illustrated review. I'm happy with it. Relatively cheap, nicely balanced, holds an edge pretty good. I have a couple of Vitorinox boning knives that are good too. Can't beat the price. ” --fitley