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What are the best chef knives? Which knife brands do professional chefs prefer?
Have you ever wondered what the best chef's knives are?
On the global market, there is a large selection of kitchen knives.
Quality kitchen knives made with:
- heat-treated steels suitable for cutting food in professional kitchens
- strict control systems
- sharp and precise sharpening
- optimal balance
allows us to narrow the selection and directs us towards European and Japanese knife producers.
Our over 25 years of sharpening experience, as well as our 20 years of online sales experience, has allowed us to gain understanding of blades and knife selection, which is generally performed by our professional clientele.
The cases containing knives that the chefs send us so that we can sharpen them and restore their optimal cut, instruct us on the forms and series of knives that the chefs prefer, a selection that the professionals have made among the dozen or so knife producing firms across the world.
As a result, we've chosen three European knife brands and three Japanese knife brands for you, all of which are well regarded and frequently used by professionals due to their key technical properties.
The kitchen knife brands on the proposed list:
- Wusthof
- Dick
- Victorinox
- Global
- Miyabi
- Kai
all have a proven track record and lifetime warranties.
Knives have been made by some of the chosen producers for hundreds of years.
The first two brands are from Germany, the third is from Switzerland, and the final three are from Japan.
EUROPEAN KITCHEN KNIVES BRANDS:
Wusthof - Classic Series
Wusthof is a leading German company that manufactures high-quality knives for professionals.
Their precision in knife production, which has been carried out by the company for over 200 years, attention to the tiniest detail, and care in the sharpening technique make them a reliable company that produces an excellence of forged knives in the Classic line.
Wusthof is headquartered in Solingen, Germany, which is known as one of the world's knife capitals.
Professionals use the Wusthof Classic Series because of the wide range of shapes available.
It is a knife with a secure and decisive grip, thanks to its completely forged line, classic design, balanced handle, and lightness of the handle.
From the paring knife with a blade length of cm. 7 to the cook's knife with a blade length of cm. 36, the Series provides about 70 shapes.
The series is distinguished by its straightforward design and ease of use, and it must be the ideal tool for every cook and professional.
Priority is given to quality.
Each CLASSIC knife is meticulously crafted with 55 advanced production steps and over 20 quality controls to ensure that it is a perfect knife down to the smallest detail.
The blades are made of a single piece of chromed high-alloy molybdenum.
Protection for the hands:
The knife's handle is comfortable in the hand and has a little downward bend at the heel to prevent cutouts.
The seamless handle shells are held together by stainless steel rivets.
Strengthened knot:
Full knot support keeps your fingertips safe while cutting on a daily basis and improves balance, making work more agile and precise.
Tang:
The tang, which is an extension of the blade, provides the knife with solid stability. It also serves as a counterbalance to keep the blade balanced.
Blade with hollow edge:
Small air pockets are formed above the knife's edge in some blades.
This type of cutting has the advantage of making thin or soft foods easier to remove off the blade during use.
Chefs choose the Japanese-style Wusthof Classic series Santoku knife with hollow edge for slicing vegetables and making Asian and Western dishes.
Because of the high rib and thin cut, it's a very incisive and agile knife.
Dick – Series 1905
The "1905" designer series is a one-of-a-kind blend of tradition and innovation.
In the year 1905, the design was created.
The connection between the steel supports and the plastic is permanent, space-saving, and sanitary.
The blade is composed of high-end chrome steel "XCrMoVMn" and is well-sharpened and balanced. The embossing completes the series' classic and modern style.
Chefs value these knives because of:
• The forged structure, with a steady blade and a sturdy cutting edge
• The ideal handle joint
• The curved shape of the blade in chef's and santoku knives, great for shredding herbs or onions. 
The boning knife with a semi-flexible blade is one of the most popular knives in the 1905 range.
The Boning Knife is the ideal choice for bone extraction, fat removal, and tendon removal. This knife's blade flexibility allows it to cut precisely where you want it to: you don't remove too much or too little food, and it operates like a scalpel.
Dick - Red Spirit Series
Dick's current line of knives, Red Spirit, is inspired by Asian workmanship and created with German accuracy and a traditional manufacturing approach, but with cutting-edge production technology.
The Red Spirit knife series has been nominated for the German Design Award 2015, granted by the German Design Council, the organizer of the German Design Awards.
The blades have a very thin sharpening and a highly bright edge, making the cut extremely slick. Red Spirit knives are good at cutting precisely and cleanly. Because the chopped meals aren't crushed or damaged, the scents are preserved.
Since its debut, the Red Spirit Hector knife has been regarded as one of the most highly rated blades among chefs.
This knife is made for cutting huge cuts of meat and fish, but it can also be used as a "brisket knife" in the barbeque industry.
Because it enables for a lengthy and sharp cut, the long curved blade is ideal for slicing.
Cutting even the largest pieces is simple and uninterrupted.
The hollow edge blade prevents the food being cut from sticking to the blade.
The HEKTOR knife impresses not only with its superior functioning, but also with its appealing and straightforward style.
HEKTOR is a must-have kitchen tool thanks to its 26-cm curved blade and rigorous sharpening.
Victorinox - Fibrox Series
For many years, the Victorinox Fibrox Series has been praised in the butchery and restaurant industries.
The blades are made of high carbon stamped stainless steel and have a partial tang buried within the Fibrox handle.
Victorinox has patented Fibrox, the substance that makes up the handle, as well as its slip-resistant ergonomic design. While cutting your meal, especially the most slippery ones, its handle ensures a strong and comfortable grip on the knife. The Victorinox Fibrox series knives are used in the kitchen, particularly for paring, boning, and slicing. The blades are precise, the steel has a strong edge hold, and both round and oval sharpeners can quickly revive them.
Cutting, shredding, and slicing becomes exceptionally simple and safe with this set of high-quality knives that combine pleasant ergonomic non-slip handles, easy-to-sharpen blades, and a long service life.
JAPANESE KITCHEN KNIVES BRANDS:
Global - G Series
Chefs all across the world admire and love Global Japanese knives.
It is a knife that is constantly present in the kitchens of professional chefs and in the cases of cooks because of the large variety of shapes, the lightness of the knife with hollow handle, and the good cutting resistance.
Global's G knife line features the company's largest and longest blade knives, as well as weighted hollow handles. Global's famed Chromova18 blades are used in all of the Global G knives, which are sharpened at a 15-degree angle.
The Global G collection includes a wide selection of knives. Only 12 chef's knives are available in the series, which come in a variety of sizes and forms, including the award-winning G-2, which has been featured in several publications and has received multiple honors. There are additional multipurpose chopper knives, Santoku knives, filleting knives, serrated bread knives, and slicing knives in the G range.
There is a knife for every need. Many of these knives come in a variety of sizes and hollow edge variants.
Chefs utilize the G16 chef's knife with a blade length of 24 cm in addition to the G2 chef's knife with a blade length of 20 cm.
Miyabi - 5000 MCD Series
The Miyabi 5000MCDs are the most popular knives in the Miyabi series from Zwilling.
The blade is made of 63HRC cold hardened chromium-carbide steel, which is a high-quality cold hardened chromium-carbide steel.
For a distinctive appearance, the steel core is folded between 100 layers of damask steel. Honbazuke is used to hone the blade, which assures maximum sharpness when combined with the high hardness. Micro-carbide steel is abbreviated as MC, and damascus is abbreviated as D.
Masur birch wood is used for the D-shaped handle. This wood has a naturally beautiful pattern that distinguishes each knife.
The handle features a stunning mosaic pin in the center.
Another wonderful touch that emphasizes the series' outstanding finish.
Zwilling J.A. Henckels produces the knives in Seki, Japan, where German quality meets Japanese workmanship.
Cooks prefer the Gyuto knife, which has a blade length of 20 centimeters. Its long blade makes it a versatile knife that may be used for veggies, meat, and fish.
The knife makes extremely precise and clean cuts, allowing you to slice, chop, and mince with incredible precision, and working with the Gyuto knife cm. 20 is a real delight!
Kai - Shun Tim Malzer
To satisfy the needs and demands of professional cooks, the Shun Premier Tim Mälzer series was conceived and perfected in collaboration with chef Tim Mälzer.
This high-end line combines the superb properties of the well-known Shun Classic series' materials with a fresh and striking overall design.
The blade has three separate surfaces: one is hammered from the back to the center, a method called as Tsuchime in Japan.
Then we switch to an opaque damask, which is typical of Shun. Finally, the precise wire with a mirror shine. A mottled medium brown wood grip complements the intricately made blade. The blade's core is made of a very robust and resistant steel that allows for great sharpening and long-term cutting performance.
The Shun Premier blade's core is comprised of incredibly durable VG Max steel, which is then encased in 32 layers of Damascus steel. The blade is hard and elastic at the same time due to the combination of different types of steel. The symmetrically sharpened blade is easy to use and ensures clean, precise cuts thanks to its lightweight. The hammered surface, known in Japan as Tsuchime, is not only attractive, but it also aids in the detachment of sliced food from the blade due to the small air gap generated.
The symmetrical form of the handle makes it suited for both right and left handed users. During cutting, the thru tang ensures stability and balance. The bull's head, the emblem of professional chef Tim Mälzer, is etched on the end of the handle as a special feature.
The bread knife from the Tim Mälzer line, with its superb serration, is one of the most popular knives among chefs. Precise for serrated bread cutting, its edge is serrated with sharp teeth at two distinct inclinations, allowing for a perfect cut of all types of bread, independent of crust thickness.
If you are a professional or amateur cook who wants excellence in raw materials, quality in products, and meticulously prepares your dishes, do not hesitate to choose great and trustworthy knives, created and made by high-tech manufacturing brands.
Cristina Passarotto