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Zwilling Four Star 8-inch Chef’s Knife
Four Star is the Zwilling line built around a molded, rivet-free handle. The polypropylene is molded to the tang with no rivets and no gaps, so there is nowhere for food or water to collect, and the pronounced bolster at the front of the handle guards the fingers. The 8-inch chef’s knife is the center of the series.Its curved edge rocks through herbs and garlic, the straighter heel chops onions and carrots, and the blade has enough height to keep the knuckles clear on the board. It is long enough for a whole cabbage and short enough for a shallot.Shoppers comparing Zwilling lines narrow it to Four Star or Pro. Four Star’s bolster gives a defined finger guard and its handle has no rivets; Pro’s curved bolster leaves the heel of the edge exposed for sharpening. The table in the Details compares the lines.For a shorter blade, see the Four Star 7-inch chef’s knife. Cooks who prefer flat push cuts can compare the Four Star 7-inch santoku. Our Kitchen Knife Shapes guide describes the chef’s knife and its alternatives. Learn MoreRegular Price: $149.95
Special Price $59.99
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Global Classic 8-inch Chef’s Knife
The G-2 is Global’s 8-inch chef’s knife, a light, thin blade for cooks who want one knife to handle most of the cutting in a kitchen. It was Chef Anthony Bourdain’s favorite chef’s knife, a recommendation we do not take lightly. In his book Kitchen Confidential, Bourdain called it the one knife you need.(Bourdain, Anthony. Kitchen Confidential: Adventures in the Culinary Underbelly. Bloomsbury USA, 2000.)
How the G-2 CutsThe blade is ground thin behind the edge, so it moves through onions, carrots and raw chicken with little wedging. Its profile curves enough toward the tip to rock through herbs and garlic and stays flat enough near the heel for push cuts. There is no bolster, so the edge runs to the heel and the whole length can be sharpened.The handle deserves the closest look before buying. It is slim and light and continues the line of the blade without a step or bolster. Cooks with large hands or a preference for a full, rounded handle may find it narrow. Cooks who hold the knife in a pinch grip, with thumb and forefinger on the blade, rely on the handle less.
Choosing Among Global Chef’s KnivesThe 8-inch length sits in the middle of the range. The Global Classic 6-inch Chef’s Knife suits small boards and small hands, and the 9.5-inch Chef’s Knife covers more board per stroke for large batches. For squash and dense roots, the drop-forged 8.25-inch Heavyweight Chef’s Knife adds weight. The Global Z 8-inch Chef’s Knife is the same length with a black DLC-coated blade. The table in the details below compares them, and the Knife Merchant guide to kitchen knife shapes explains how a chef’s knife differs from a santoku or gyuto. Learn MoreRegular Price: $149.95
Special Price $99.99
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F. Dick 1905 6-inch Chef’s Knife
A 6-inch chef’s knife suits cooks with smaller hands, small cutting boards and quick jobs such as slicing a shallot or a few cloves of garlic. This 1905 version stays sharp and has a comfortable handle that does not cramp the hand through long use.The shorter blade gives more control near the tip, which helps with fine dicing and with work close to the hand. It still has enough height for chopping herbs and enough length to slice a chicken breast. The 1905 knives are easy to hone and resharpen, so the edge is simple to keep in shape at home.It also fits easily in a knife roll or a small drawer, which makes it a good travel knife for a vacation rental kitchen.For bigger produce and longer slicing, the 1905 8-inch chef’s knife is the standard size. A 1905 6-inch utility knife is narrower at the same length, and the 1905 herb knife is built for mincing. Learn More$92.95 -
F. Dick 1905 10-inch Chef’s Knife
Professional cooks in high-volume kitchens buy this 10-inch 1905 chef’s knife to prep large amounts of vegetables without tiring their hand. The longer blade fits more food under it with each stroke and reaches across a whole cabbage or a large melon.A long, heavy blade can feel tip-heavy, and this one keeps good balance for its size, which makes it comfortable through a long prep list. The series responds well to regular honing, so a few strokes on a steel at the start of each shift keep the edge working.The long blade also slices roasts and large fish fillets neatly.If 10 inches feels like too much knife, the 1905 8-inch chef’s knife is the all-round size. For heavy portioning of meat, the 1905 AJAX butcher’s chef’s knife carries more weight. The Premier Plus 10-inch chef’s knife is the same length with a modern handle. Our kitchen knife shapes guide covers chef’s knife lengths. Learn More$128.05 -
F. Dick 1905 8-inch Chef’s Knife
An 8-inch chef’s knife handles most of the cutting in a kitchen, and the 1905 version covers the full range, from breaking down a chicken and slicing meat to dicing onions and cutting a fine julienne. Its gently curved edge and upswept tip suit cooks who like a rocking motion. For the price, it is one of the finest chef’s knives available.The knife balances well in the hand, and the shape of the bolster leaves room for a pinch grip, where the thumb and forefinger hold the blade itself for extra control. The look of the series goes back to a 1905 F. Dick design with solid collars on the handle.For smaller hands or a small board, the 1905 6-inch chef’s knife is easier to manage, and the 1905 10-inch chef’s knife moves more food per stroke. Cooks who prefer push cuts can compare the 1905 7-inch granton edge santoku. A Premier Plus 8-inch chef’s knife offers a more modern handle at the same length. Learn More$107.25 -
F. Dick 6-inch Soft Cheese Knife
Feta, brie, ricotta, cream cheese, Camembert, chevre, Roquefort and gorgonzola all cut cleanly with this 6-inch F. Dick soft cheese knife. Its scalloped serrations slice thin, even pieces, and the spiked tip picks them up for crackers or toast.The gaps between the scallops act like a granton edge, so soft cheese does not cling to the blade. One of our team also uses it for tomatoes and bread and calls it one of the best sandwich knives we carry from F. Dick. The spiked tip works as a fork for tomato slices too.It is also a handy knife for a picnic or a cheese board, where one tool cuts and serves.For brie and other soft-ripened cheeses with a rind, the F. Dick 6-inch brie knife has a thinner, plain blade. Firmer cheeses suit the Superior 4.5-inch granton cheese knife. The comparison table below lists all three. Learn More$16.25 -
Granton 12 in. Butchers Knife
The Granton 12 in. Butchers Knife is ideal for butchers and hunters, and is used for cutting large slabs of meat. Learn More -
F. Dick ErgoGrip 10-inch Granton Edge Breaking Knife
Designed with a beef butcher in mind, this 10-inch breaking knife takes the primal cuts out of a hanging side, and the granton hollows along its blade keep meat from clinging as it goes. Hunters dressing deer and elk use it for the same reason.A breaking knife works by long, pulling strokes, and a flat blade can drag on fat and moisture. The hollows, which F. Dick calls Kullenschliff, put air between steel and meat, so the cut stays smooth through brisket, chuck and the fat cap of a rib. The narrow, upswept profile lets the edge follow seams between muscles.The 10-inch length also gives a full stroke through a whole chuck roll without restarting the cut.Cutters working hogs or smaller game choose the 8.25-inch granton edge breaking knife. The plain-edge 10-inch ErgoGrip breaking knife suits lean cuts, and the ExpertGrip 2K 10-inch breaking knife offers a softer handle. Our kitchen knife shapes guide explains how breaking knives differ from butcher knives. Learn More$37.70 -
Mercer Millennia 10-inch Wide Bread Knife
A crusty sourdough boule is wider than most bread knives are long. The Millennia 10-inch Wide Bread Knife reaches across a large loaf in one stroke, and its wavy edge cuts the crust with light sawing strokes, so the soft crumb inside is not crushed.The blade is taller than a standard bread knife, which helps it track straight down through a tall loaf and gives the knuckles room above the board. The same length and height make it useful for leveling cake layers, slicing a pineapple or melon through the rind, and cutting sandwiches.It is stamped from high-carbon Japanese steel and light in the hand, with a textured Santoprene and polypropylene handle and a finger guard.
Choosing a Bread KnifeThe Millennia 10-inch Wide Bread Knife with White and Black Handle is the same knife with a two-tone handle. For sandwiches, the Millennia 8-inch Offset Bread Knife keeps the knuckles clear of the board. The Knife Merchant guide to knife shapes covers bread knives. Learn More$23.35 -
MAC Professional 10.5-inch Bread and Roast Slicer
The Mac Professional 10.5-inch Bread and Roast Slicer has a scalloped serrated blade that cuts through roasts and breads without shredding. The blade’s extra length allows you to cut thin slices with little effort.This knife makes an excellent pastry knife; its gentle scallop serrations produce little crumb, and its bowed shape is great for layering cakes. This is a beautifully designed bread knife that we highly recommend for any serious baker or pastry chef.The bolster gives the same grip as the other Professional knives. Compare it with the Superior SB-105, whose scallops are reversed, and the shorter BS-90. Our guide to knife shapes explains bread knife edges. Learn More$157.95
