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Shun Kanso 8-inch Chef's Knife
Kanso takes its name from the Japanese design principle of simplicity, and the 8-inch chef’s knife is the series’ all-purpose blade. Shun shapes it for push cuts through vegetables, and the blade can also be rocked gently through fresh herbs.Kanso blades are made from a single steel, AUS10A, a high-carbon stainless refined with vanadium for a fine grain and a keen, durable edge. Shun notes that this mono-construction is easier to maintain than a layered blade. The rustic Heritage finish hides the scratches of daily use, which makes it functionally superior for cooks who dislike the upkeep of polished or Damascus finishes, and the contoured Tagayasan handle, a dense, dark wood, gives a secure grip. For a cook buying a first Japanese knife, it delivers Shun’s edge and craftsmanship in a plain, practical form, and it also suits professionals who want a hard-working blade.
Kanso AlternativesIf you want a showpiece knife for a magnetic rack, the Shun Classic 8-inch Chef’s Knife or Shun Premier 8-inch Chef’s Knife may suit you better; the Kanso is built for the cutting board. For a flatter profile, see the 7-inch Hollow Ground Santoku. The Kanso 3-Piece Starter Set includes this knife. Learn More$144.95 -
F. Dick ErgoGrip 8.25-inch Breaking Knife
Breaking primal cuts into subprimals on hogs, lamb and deer calls for a blade long enough for a flowing pull and short enough to steer, and this 8.25-inch ErgoGrip breaking knife sits in that range. Hunters use the same length for dressing out deer and elk.A breaking knife is narrow and curves upward to a point. That shape lets the edge glide through meat in long strokes while the hand stays in a comfortable position, which spares the wrist over a shift. It also cleans up tendons and fatty tissue so the cut is ready for portioning.The 8.25-inch blade gives the cutter close control at the tip when separating a ham or shoulder into its muscles, while still reaching through the piece in one stroke.For beef sides and larger primals, the 10-inch ErgoGrip breaking knife adds reach. The 8.25-inch granton edge version has hollows along the blade that reduce sticking, and the ExpertGrip 2K 8.25-inch breaking knife puts this blade on a soft-shell handle. Learn More$27.95 -
F. Dick ExpertGrip 2K 6-inch Curved Semi-Flexible Boning Knife
For cutters who debone all day, a 6-inch semi-flexible blade covers the widest range of cuts, and this ExpertGrip 2K model puts that blade on F. Dick’s cushioned two-part handle. It handles poultry, pork loins and lamb legs with the same knife.The curved, semi-flexible blade bends enough to ride a bone and stays stiff enough to part a joint. Six inches gives one-pass cuts along a loin. F. Dick’s molding process joins the soft shell and hard core to the blade without gaps, which keeps the handle sanitary and comfortable through long shifts. This is what we call a “double pour” handle.The curve puts more edge into each pull, so drawing around a thigh bone or along the length of a loin takes fewer strokes. The soft shell also cushions the palm in a dagger grip.For smaller birds, the 5-inch ExpertGrip 2K semi-flexible boning knife is quicker in the joints. More flex comes with the 6-inch curved flexible model, and the MasterGrip 6-inch curved semi-flexible boning knife offers an open-ended handle in high-visibility orange. Learn More$17.55 -
I.O. Shen 5 in. (125 mm) Utility Knife
The I.O. Shen 5 in. Utility Knife is great for heavy vegetable prep the extra weight added to the handle adds balance and the proprietary VG-10 blend has great edge retention. This prep knife will hold up in busy kitchen. This 125mm / 5″ utility knife is paired with a slender handle and a tapered blade. It is perfect for fine slicing or cubing small quantities of meat or fish or herb and garlic preparation. It may be a small knife but it can tackle the hardest of food stuff! I.O. Shen knives offer a unique blend of Japanese and Western sensibilities, setting them apart from the traditional Japanese knife. Sure, their Triplex Steel Technology is a marvel, but the design elevates them to another level. Learn More -
Thermohauser 12" Baker's Knife
Master the Art of the Perfect Layer: The Professional Baker's Secret for Precision Slicing When it comes to professional pastry work, the difference between a good cake and a masterpiece lies in the precision of the internal architecture. While a standard serrated bread knife is excellent for crusty loaves, it is often too thick and rigid for the delicate crumb of a sponge cake or genoise. The Thermohauser 12" Baker's Knife is the specialist tool designed to solve this specific challenge. Engineered for Delicate Textures Unlike aggressive bread knives that 'saw' through the cake, creating excessive crumbs and uneven surfaces, the Thermohauser features a thinner, ultra-flexible blade. This flexibility is critical; it allows the baker to feel the resistance of the cake and maintain a perfectly horizontal plane as they glide through the sponge. Whether you are aiming for a standard split or ambitious 4-layer torting, this knife ensures each sheet is uniform in thickness from edge to center. Professional German Craftsmanship Manufactured in Germany, this knife embodies the durability and edge retention expected in high-volume commercial bakeries. The 12-inch length is intentionally oversized to allow for a continuous, smooth stroke across even large-diameter cakes, preventing the 'stair-stepping' effect caused by shorter blades. The ergonomic handle provides a secure grip, ensuring that even under the pressure of a busy pastry station, your cuts remain clean, smooth, and professional. This isn't just a knife; it's a precision instrument for those who take the physics of baking seriously. Learn More$38.95 -
F. Dick 1905 3.5-inch Paring Knife
Peeling, slicing and garnishing fruits and vegetables are the jobs for this 3.5-inch 1905 paring knife. It comes with a keen edge that cuts thin, even tomato slices for a knife this small.A paring knife does much of its work in the hand, and the short blade keeps the tip close to the fingers for control when hulling strawberries or coring tomatoes. The ringed 1905 handle gives a secure grip for that close work.A paring knife also handles small jobs at the stove, such as scoring the skin of a sausage, testing a potato for doneness or cutting a lemon to finish a dish. Keep one near the range so the chef’s knife stays on the board.For tourné cuts and peeling round produce, the curved 1905 3-inch bird’s beak peeler is better shaped. Larger fruit and slicing on the board suit the 1905 6-inch utility knife. The comparison table below lists the 1905 paring and utility knives. Learn More$49.40 -
F. Dick 3-inch Oyster Knife
Small, delicate oysters with wavy shells, such as Kumamotos, Olympias and Belons, need a precise knife, and this 3-inch F. Dick oyster knife has a pointed tip and a sharpened edge to find the hinge and cut the adductor muscle cleanly.Most oyster knives have a blunt blade, which can crush a fragile shell. This one has an edge ground into it, so it also opens clams, which need to be cut rather than pried. The pointed tip slips into a tight hinge with little force, and the short blade gives control close to the hand.At a raw bar, a dedicated knife for small oysters also speeds up service. It keeps the presentation neat on the half shell.For larger, heavier oysters, the F. Dick 2.25-inch stainless steel oyster shucker is the counterpart. Protect the hand holding the shell with a folded towel or a cut-resistant glove. Our knife shapes guide covers oyster and clam knives. Learn More$28.60 -
Masahiro Virgin Carbon 8.25 in. (210mm) Gyuto
The Masahiro Virgin Carbon 210mm Gyuto is one of chef David's favorite knives. A reliable workhorse with scalpel like precision. The asymetrical shape of this knife drops through food with remarkable ease, pushing each slice cleanly from the blade. This blade size is an excellent choice for line cooks who don't have the space to accomodate a larger knife. This knife takes a beautiful edge that can be maintained between sharpenings with a quality honing steel. We highly recommend this knife, it is one of our most popular models (with good reason)! Learn More$106.00 -
MAC Professional 8-inch Chef’s Knife with Dimples
The MTH-80 is the knife MAC itself describes as its most popular for everyday use. It is an 8-inch gyuto with a flat stretch of edge near the heel, so the blade stays in contact with the board for push cuts and fine dicing, and a tip fine enough for shallots and garlic.What the Dimples and Bolster DoA row of dimples above the edge breaks the seal that forms between a flat blade and wet or starchy food, so slices of potato, apple and summer squash fall away instead of riding up the knife. The bolster adds a little weight at the handle and gives the thumb and forefinger a firm place to pinch. Tempered using a special sub-zero treatment, this knife is both harder and tougher than others with the same steel composition. This knife has a traditional gyuto profile, unlike the other Mighty MACs in the Professional line, which have a French or Western profile.RecognitionThis knife has been named the Best Chef’s Knife Overall by Bon Appétit. It has also been named the Best Overall Chef’s Knife by Food & Wine and the Best Chef’s Knife for Most Cooks by Wirecutter.For a lighter knife with the same dimpled blade and no bolster, see the Chef Series TH-80. For a longer Professional knife with a French profile, compare the 9.5-inch MBK-95. Our guide to kitchen knife shapes explains how a gyuto differs from a Western chef’s knife. Learn More$159.95 -
Glestain KE Series 9.4-inch (240mm) Gyuto
The 240mm KE Series gyuto is the Glestain chef’s knife for long sessions at the board. Its blade is long enough to slice across a cabbage or a boneless pork loin in one stroke, and the bolster and stainless end cap make it one of the heftiest knives in the line, so the weight of the knife does part of the work on dense produce.Two features set every Glestain apart from a conventional chef’s knife. The deep dimples on the face of the blade break the suction that holds slices of potato, apple or cucumber against the steel, so cut food falls away and you spend less time clearing the blade. The blade is also asymmetrical, shaped more like a right triangle than an even wedge, which pushes each slice away from the knife as it cuts.Both home cooks and professional kitchens buy this knife from us, and Glestain knives are seldom returned. In our experience the end cap’s added weight suits a 240mm blade well, balancing the extra length toward the hand.The steel holds an edge well and is easy to maintain. It isn’t brittle and can be quickly brought back with a honing rod. This knife improves the quality and consistency of your cuts. It produces clean, repeatable results with less effort, which becomes clear with regular use. If you are actively developing your technique, it is still important to practice with other knives as well, so you don’t develop bad habits.
Other Lengths and HandlesThe same blade without the end cap is a lighter knife; see the SO Series 240mm Gyuto, which has no bolster at all, or the all-metal Ice Handle 240mm Gyuto. For a shorter knife, the KE Series 210mm Gyuto is the same design. Left-handed cooks should choose the 240mm Left-Handed Gyuto. Our guide to kitchen knife shapes explains how a gyuto compares with a santoku and other chef’s knives. Learn More
