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Wüsthof Classic 4.5-inch Asian Utility Knife
This Wüsthof Classic Asian utility knife takes the length of a small utility knife and gives it a taller, 1.2-inch blade with a gently curved edge. The added height gives your knuckles room above the board, so the knife can mince garlic and chop herbs with a rocking motion as well as slice.It is a good size for the small, frequent jobs of a weeknight, such as a few cloves of garlic or a knob of ginger. The wide blade also scoops what you have cut and carries it to the pan, which a narrow utility knife cannot do.On the board, the curved edge rocks easily, and the flat face of the blade crushes a garlic clove before mincing. For a narrower blade that slices and trims, see the Classic 4.5-inch utility knife. The Classic 5-inch hollow edge santoku is the next size up for chopping, and both come together in the Classic 2-piece Asian knife set. Our kitchen knife shapes guide covers Asian-style blades. Learn More$114.95 -
Victorinox Fibrox Pro 6-inch Curved Semi-Stiff Boning Knife
If you are buying one boning knife and have no single job in mind, this is the one we recommend, and it is our best-selling all-purpose boning knife. The curved, semi-stiff blade handles anything from frenching lamb chops to breaking down a chicken, with enough reach for larger cuts such as a pork shoulder. It is as useful on a fishing trip or for dressing a deer as it is in the kitchen, and precise enough to lift silver skin from a leg of veal.A semi-stiff blade stays on line along a bone and still gives a little around joints, which is why it covers so much ground. The textured Fibrox Pro handle keeps a secure grip through a long session.
Shorter or More Flexible?For close work on poultry and small cuts, the Victorinox Fibrox Pro 5-inch Curved Semi-Stiff Boning Knife is easier to control. The Victorinox Fibrox Pro 6-inch Curved Flexible Boning Knife bends further around joints and suits trimming fat and sinew. For beef and pork, where heavy bones call for a wide, stiff blade, see the Victorinox Fibrox Pro 6-inch Straight Stiff Extra-Wide Boning Knife.Our Kitchen Knife Shapes guide explains how boning knife shapes differ. Learn More$35.00 -
Victorinox Fibrox Pro 10-inch Round Tip Slicer
A slicer has a long, narrow blade that cuts cooked meat in single strokes, and this 10-inch Victorinox version has a round tip. The rounded end keeps the knife safe on a carving station and in front of guests, and it lets the blade travel the full width of a roast without catching.Use it for roast beef, ham, turkey breast and pork loin. Draw the knife toward you in one long stroke from heel to tip for each slice; sawing back and forth tears the surface. The narrow blade has little drag, so thin slices come off whole.The textured Fibrox Pro handle keeps a secure, relaxed grip through a long service at the carving station.For Granton hollows at this length, see the Fibrox Pro 10-inch Granton Edge Slicer. The Fibrox Pro 12-inch Slicer gives more reach, and the Fibrox Pro 10-inch Semi-Flexible Carving Knife carves and fillets with a pointed tip. The table in the Details compares every Victorinox slicer. Learn More$56.00 -
Minonokuni Ume 9.4-inch (240mm) Yanagiba
The 240mm yanagiba is the length to learn on for a cook who expects to slice sushi in a restaurant as well as at home. The long, narrow blade cuts a saku of tuna in one draw, and the Ume line makes it the most forgiving way to build the technique.Each slice should come from a single, smooth pull from heel to tip. The length of this knife gives enough blade to finish the cut on most fillets, so the cook does not need to saw back and forth. Keep the pressure light and let the edge do the cutting.
The Ume ChoiceWe describe the three standard lines by who they suit rather than by rank. Ume is the right choice for a novice, being the most forgiving and the best line to learn sharpening on. The Take 240mm yanagiba is the sweet spot for cooks ready for a harder edge, and the Matsu 240mm yanagiba is for experienced hands.Other Ume lengths are the 210mm and 270mm. Left-handed cooks should see the Ume 240mm left-handed yanagi. The knife shapes guide covers slicers. Learn More$92.00 -
Suncraft Senzo Black 7.9-inch (200mm) Bunka Knife
At 7.9 inches, this Senzo Black bunka is the longer of the series’ two bunka knives, with enough blade to split a butternut squash or shred a head of cabbage. The flat edge handles push cuts, and the angled K-tip scores fish skin, trims meat and handles delicate slicing, julienne and other precise tip work.Its VG10 core takes a keen edge, and the black Damascus cladding with a hammered tsuchime face gives the blade a dark, textured look. Because the shape covers both vegetable and protein prep, it can serve as a primary knife for a cook who prefers a Japanese profile to a Western chef’s knife. The octagonal brown and black handle with a white ring completes a striking design, and the length suits a standard home cutting board.
Compact BunkaThe 6.5-inch Bunka Knife suits a smaller board. Learn More -
R. Murphy New Haven 2.625-inch Oyster Knife, Wood Handle
The R. Murphy New Haven oyster knife is the shucker America’s Test Kitchen named the winner of its oyster knife testing in 2012 and again in its current review, which found the New Haven design “dispatched oysters of all sizes easily.” Serious Eats also selected it as the Best Overall Oyster Knife. This version has a round wooden handle and a 2.625-inch blade.What sets a New Haven knife apart is the slight upward bend at the tip. You work the tip into the hinge and twist, and once the shell gives, the curve lets the blade ride along the underside of the top shell to cut the adductor muscle. The bend keeps the point lifted away from the oyster, which helps you open it without cutting into the meat. That makes it a forgiving knife to learn on, and it is just as much at home behind a raw bar.Wood or plastic is the handle question we hear. Wood has a warm grip and suits shucking at home or at a party. For a busy kitchen that sanitizes tools all day, the New Haven shucker with an ECOgrip handle has the same blade on recycled polypropylene. The New Haven Elite pairs this curved tip with a riveted rosewood handle. If you prefer a pointed blade, compare the Wellfleet, and see our guide to knife shapes for how oyster and clam knives differ. Learn More$18.00 -
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 -
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
