Kitchen Knives

Kitchens kives are your most important culinary untensil.

Kitchen Knives:

There are basically two styles or philosophies of making kitchen knives. We'll refer to them as Eastern and Western. Eastern style kitchen knives such as Japanese made knives like Global are made from harder steel, the blades are significantly thinner, producing a lighter weight knife and the bevel angles are more acute. That means these kitchen knives will hold an edge longer (and also take longer to sharpen or steel) and will be sharper, requiring more maintenance. They are wonderful for cutting where accuracy is necessary such as preparing Sushi or making decorative cuts. Western style knives such as European made knives like Wusthof are made from softer steel (less edge holding but easier to maintain) are thicker (heavier) and have more obtuse bevel angles so that they won't get quite as sharp but the edges will be sturdier requiring less maintenance. These kitchen knives are really good for chopping and other jobs where a heavier knife is an advantage.

Steel Kitchen Knives:

Basically, kitchen knives are available in three types of steel.

High carbon steel is actually the best performer in kitchen knives providing more toughness and the ability to take a very sharp edge with less overall effort. However, high carbon steel is not stain resistant. It can rust and will discolor from use. After much use, high carbon steel kitchen knife blades will actually become black. This discoloration is purely cosmetic and does not affect the performance of the knife in any way. An example of these kitchen knives is the Sabatier Au Carbone.

High carbon stainless steel is the best of the stain resistant steels. It has a high content of carbon for hardness and still enough chromium to keep it looking great. High carbon stainless will take a sharp edge and maintain it well. It is the most popular steel type used in high quality kitchen knives and most of the cutlery we offer is made of this type of steel. The Japanese kitchen knives use an alloy and heat treatment that produces a harder thinner blade requiring more maintenance (Global) and the European kitchen knives (Wusthof) produce a softer thicker blade requiring less maintenance. Most of the kitchen cutlery we sell would fall into this category.

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