If you’ve never been to Global’s website, they do something unusual there: they tell you how sharp their knives are. Then they do something different and tell you how sharp other knife manufacturers’ knives are. Global doesn’t always win, and it’s a testament to an honest brand in a market that sells itself for having “the world’s sharpest knife.”

Click here to check out current prices on the Global G-16

G-16 Features:

• Lightweight, perfectly balanced 10-inch Chef’s Knife
• Molybdenum/vanadium stainless steel blade
• Razor-sharp edge (Technology, baby!)
• Dimpled grip along a pure stainless steel handle for control and to resist slipping
• Lifetime warranty against defects and breakage

Global G-16 10 inch Review

These days buying a chef knife is just as much about buying into the brand as it is buying a good knife to cook with. With technology being what it is, it’s hard to get a knife that you won’t be pleased with on some level-whether you choose a high-end Henckel, Wusthof, MAC or Shun. Materials are better, edge design is more refined and accurate thanks to computers, and no matter what the traditionalists will tell you, kitchen knives are simply sharper today than they were 100 years ago.

Some embrace technology better than others, and in our minds Global is the brand that perhaps embraces it the most. As far as knife manufacturers go they’re a relatively new company (circa 1985) so they aren’t burdened with, “keeping things the same for 300 years” like some European manufacturers. They can remain flexible and stay on top of new trends in the industry. They can adopt all the “new” into their products they want while ensuring they’re producing the absolute sharpest knives the world has ever seen.

Case in point: Global’s recent purchase of a C.A.T.R.A. Machine. If you haven’t heard of it, C.A.T.R.A. stands for the Cutlery and Allied Trades Research Association which is based in Sheffield, England. The Association developed a machine for testing and reporting on a knife’s actual cutting ability and sharpness. This machine measures cutting performance to exact degrees, and can resolve the differences between one cutting edge versus another.

See, as of only a few years ago just about every knife maker could report that he had, “the world’s sharpest knife” simply because there wasn’t any way of proving him wrong. Now the game would be changed. With the C.A.T.R.A. Machine, the Association could finally have objective data on knife sharpness and durability that was indisputable.

Knife manufacturers regularly send their knives to England for this testing, but Global went a step further and just bought one for themselves. This way they could endlessly test their knives to ensure they were manufacturing up to the best standards of their line. Not only that, but they also started regularly testing other knife manufacturer’s products to stay completely on top of the competition.

With this data they’ve made several changes to their processes to continue to outperform-including the recent addition of an exclusive Cromova 18 blade material. The exact mix is unknown, but it includes chrome, molybdenum and vanadium (hence the name). Great stain-resistance and can really hold an edge.

Why are we telling you all of this in a review of the G-16?

Simply because we’re strong believers in technology being used to make things better-and we think any company that religiously pursues that goal in their manufacturing will ultimately win the consumer. This notion that “the old ways were better” when it comes to making knives is rubbish. These are kitchen cutlery tools, not samurai swords. Admittedly with Global sometimes it’s hard to tell the difference.

All we’re saying is that Global’s attention to staying on the very tippy-top (we try not to say “cutting edge” in our chef knife reviews) of the marketplace and being innovative means they are consistently trying to make their product better. That’s just a good thing.

Global (the brand) has our vote. Now let’s look at the knife:

This 10-inch chef’s knife has the same look at the Global G-2 we covered in an earlier review, but with a longer and sleeker profile. It is much heavier this time around, however. This is a knife to dispel the notion that Global knives are not for heavy-duty kitchen work. The blade is made from the high tech Chromova 18 covered above and is “face-ground” with a long taper. This ensures the edge remains sharper for a longer period of time-and makes more cutting area available to the chef.

The large size of the blade and long, slender profile is for working with large items, obviously, but the G-16 can still be considered an all purpose knife as it weighs less than traditional 10″ German knives. The weight is accomplished by a careful addition of a precise amount of sand to the handle until a perfect balance is achieved.

The handles are, of course, the show stealers here with the lack of a bolster and the familiar, “one-piece of steel look.” The “dimples,” or nubs on the handle ensure a non-slip grip even when wet. The Global’s all receive praise for cleanliness as there are no porous holes or edges in the handle to trap dirt or harbor microbes. This is another reason why Global Knives are preferred in professional kitchens.

As for the edge, it’s scary-sharp as always. Only this time there’s ALOT of it. Edge, we mean. 10 inches is a whole lotta knife, and it is meant for serious chefs only. If you just want to dice a few onions a few nights a month for potluck dinners then save your money and get a Victorinox. If you want to really become a better chef and use a knife like a professional, though, you’ll be very happy with the edge on the G-16.

The user reviews we found online were extremely favorable as well. Many cited razor-sharpness straight out of the box in addition to the sleek, cool design and overall look.

“I own both wusthof-trident and henckels sets but this is my favorite knife. I wasn’t sure if a 10 inch was too large and unwieldy but this knife is beautifully balanced and so light weight that I have had no problem.”

-Reviewer from Amazon.com

For many users, they simply report it’s the best knife they’ve ever had.

“It’s expensive, but it leaves you feeling like you got what you paid for.”

-Amazon.com

The only negative we really found all the reviews was in the care of the G-16.  With traditional Japanese knives you don’t steel them (on a honing rod)-you use a whetstone.  A diamond or ceramic rod is acceptable, but the expense is usually considerable.  Whetstones are not typically expensive, but you have to soak them before use and some users found this a hassle.  However, for professional cooks (or those that just appreciate a good edge) a whetstone is something that is a necessity anyway.  To keep your Global knives in perfectly razor-like condition, we strongly recommend you only use the flat whetstone for sharpening. Good whetstones come in different materials-ones made from aluminum oxide or ceramic are preferred.

Best Chefs Knife Recommendation

This is just a great knife from a great brand.  We always say that these knives aren’t cheap, but for what they cost in price they return tenfold in longevity and superior sharpness.  If you are looking to crank up your skills in the kitchen and get serious about your cooking you can’t go wrong with the Global G-16.

Where to Buy

Amazon.com doesn’t offer a big discount off the manufacturer’s retail price, but they can offer free shipping and ease of return if there are any issues.  Check out the current price listed on the G-16 at Amazon.

A contemporary update of Wusthof’s main Classic series, the Ikon is quickly becoming Wüsthof’s pride and joy in the marketplace.  Favored by some of the best chefs in the world like Gordon Ramsay and Jamie Oliver, the Ikon series is all about modern, ergonomic lines with luxurious handles to finish it all off.

The Ikon line comes in Classic black or crème and features Wusthof’s proprietary, PEtec Precision Edge Technology for the ultimate in blade sharpness.  The familiar formula, “X 50 Cr Mo 15” is etched into the side of the blade, signifying a steel makeup of  0.5% carbon, 15% chromium and smaller amounts of molybdenum and vanadium for a true stainless profile and outstanding strength.

Click here to check out current prices on the Wusthof Classic Ikon.

Wusthof Classic Ikon Cook’s Knife Features

• Precision-forged from a single piece of German steel
• Innovative handle design for comfort and control
• Triple-rivet handles compression fitted into the full tang
• Made in Solingen, Germany-the Knife Capital of the World
• Lifetime guarantee

Wusthof Classic Ikon Cook’s Knife Review

The shining symbol of the “heavy European knife” for years has been the Wusthof Classic.  The triple rivet handle and near-perfect balance has been a prominent representative of the Wusthof name and knife making in general of Germany.  It’s been the icon, really, of what Wusthof has been offering the cutlery world for nearly decades, and so when it came time to name to a successor you just can’t fault Wusthof for their decision to call it the Ikon.
The Wusthof Classic Ikon has two major upgrades over the regular Classic line-both in looks and performance.  The Ikon’s first improvement is in a tapered bolster, which probably came about through user feedback. This gives the Ikon a sleeker look than the Classic but more importantly aids in future sharpening. Over time, a large bolster can jut out as it doesn’t get sharpened along with the rest of the blade.  By tapering the bolster, Wusthof has built in much needed longevity to the future of this chef’s knife.

The second major improvement to the Classic is in pure aesthetics.  The modern, sleek handle design is curved for a more comfortable fit and dare we say it’s sexy.  Wusthof has adapted to the growing competition in handle ergonomics-and it really adds to the beauty and control of this heavy cook’s knife.

Yes, they’re still “Wusthof heavy,” but with the new handle design we’d say the company has been listening to its critics.  For years the Wusthof Classic was difficult to wield for smaller hands and gave us the image of the burly German chef and his trusty weapon.  Those with slighter builds found the knives to be tiring in the kitchen, and over time started to prefer the more advanced handle shapes of the Shun line for better balance.

Wusthof has answered this critique in spades and then some. Even inexperienced chefs will find they now can appreciate all the balance and control qualities that make up the best chef knives.

The Ikon’s fit and finish is near perfection, and we like the little touches Wusthof has added as well.  A polished edge makes a luxurious impression, and the Wusthof logo is now prominently formed into the blade itself.  The spine has been slightly ground down to remove the sharp edge and really makes for clean lines overall.  A composite material gives the Ikon the look of having rich, wooden handles without the bacteria-harboring nooks and crannies inherent in wooden knives.

So how’s the blade stack up?  Out-of-the-box crazy sharp.  Wusthof has poured a ton of resources over the past few years into their PEtec Precision Edge blade technology and it shows.  The blend of steel in the single-piece forging gives the Ikon a superior edge and ensures long-lasting stainless strength. The Ikon simply glides through food effortlessly.  With its tapered bolster maintaining this edge properly for years to come will be a snap.  This is finally a Wusthof that we can imagine lasting for decades.  With a proper sharpening steel and a few swipes each time before use, your grandchildren will brag someday on how great this knife is.

User reviews online bear out the love as well for the Ikon, with comments like:

“This knife is ridiculously nice. It has seen use 4x per week, thirty minutes at a time on average for 6 months now, and I’ve still not had to sharpen it.”

-From Amazon.com

And,

“These knives meet every idea of great kitchen utensils. They are lightweight and the fit and feel in the hand are perfect. And, believe me, they are very sharp! ”

-User review from Williams-Sonoma

We found many more like the above, and it should be noted at this moment it’s the highest-rated knife on Amazon.com with an average of 4.9 our of 5 stars.  Clearly a candidate for the Best Chef’s Knife award?

Okay, so what’s the downside?  First, for all its balance this is still a heavy knife.  In conducting our chef knife reviews we’ve grown to appreciate the delicate flexibility in certain Global and Shun knives lately and if your tastes still run light then this might not fit your bill.  Second, the Wusthof Ikon comes at a bit of a premium over the Classic-even though technically it’s a successor.  In a perfect world the Ikon would completely replace the Classic line and maintain the same price points.  Maybe that’s a bit of wishful thinking.  The best news is that the Ikon is still an affordable option when compared to other high end knives and when you look at it that way it’s a very good deal.

Best Chefs Knife Recommendation

We fell in love with this knife.  Period.  The modern look paired up with the Wusthof name and unbelievable sharpness make this a worthy successor to the Classic.  The tapered bolster design future-proofs any sharpening and ensures you’ll have this in service for many years to come.  As knives of this type move into investment-type prices, you can’t go very wrong with putting your money behind the Wusthof Classic Ikon.

Where to Buy

Suggested retail price for the 10-inch is around $225.  As always, Amazon.com offers some real competition to the brick-and-mortars like Williams Sonoma.  Click here to check out the current price for the Wusthof Classic Ikon at Amazon.com.

Shun’s proprietary blend of VG-10 steel with that distinct wavy pattern makes its second appearance here at Best Chefs Knives.  As in the Shun Ken Onion, both are clad on either side with 16 layers of Damascus steel totaling over 30 layers of incredible blade strength. This allows for the DM0706 Classic to retain maximum flexibility without sacrificing sharpness.

The handles are made from the same Pakkawood® material as the Ken Onion.  For those not familiar, it’s a resin impregnated hardwood that allows for the rich beauty of wood yet still be bacteria resistant.  Once you grab hold of a Shun, you know it; the handles have a familiar D-shaped grip as opposed to the traditional round.  This allows for better stability and comfort.  Knife comfort might not seem like an issue to the home cook prepping for 10 minutes, but to the professional sous chef working a 10-hour shift this is a big deal.

Like we’ve said before, if Alton Brown can stand behind the Shun line with his Good Eats’ name, then we at Best Chefs Knife can root for the company as well.  Yes, they probably pay him a bundle of money, but Alton’s reputation in the kitchen is second-to-none in our book.

Speaking of a bundle of money, ever wondered what a $2,000 knife set looks like?  Stunningly beautiful, that’s what.  Yes, those are all Shuns.

So what’s the main difference between the Shun Ken Onion and the Shun Classic Chef’s?  Design, mostly.  The same materials are used but the Ken Onion has a specially curved bolster and dramatically angled handle. The Ken Onion (at around $60 more) also comes with a wooden holder.

Click here to check out current prices on the Shun DM0706 Classic 8-Inch Chef’s Knife.

Shun Classic Chef’s Knife Features

• High-carbon VG-10 Japanese super-steel with a Rockwell hardness rating of 60-61
• 16-degree angle on the blade-sharper than the traditional European 20 degrees
• 16 layers of Damascus stainless steel SUS410/SUS431 Pattern per side for a total of 33 layers
• D-shaped Pakkawood handles for comfort and control
• Limited Lifetime guarantee
• Dimensions: 14.6 x 3.2 x 1 inches ; 9.6 ounces

Shun DM0706 Classic Review

Hands-down the reviewers love this knife.  Most begin their praise by stating how surprised they are with how well it fits into their hand and how comfortable it is over time.  The D-shaped grip helps with the placement of the fingers and nearly “teaches” you how to use a chef knife.  Many users gravitate to the Shun knives as it’s known the Japanese build them to fit slightly smaller hands.  At Best Chef’s Knife we appreciate the movement toward slightly smaller knives ourselves.

This being said, we found reviews from the usual Wusthof converts who were more accustomed to using a larger-handled knife and they found the Shun Classic to be quite comfortable. The Damascus-style pattern relieved some of the “stickiness” to slicing root vegetables such as carrots, and for the professional chef this is a plus for speed.

The sharpness of the knife right out of the box undoubtedly impressed many reviewers. However, this gives us the opportunity to address the angle of the blade.  Shun knives typically have a smaller-angled edge just after manufacture and this could be ruined (or ground to a wider angle) by using a standard sharpener.  A wider angle is more conducive to the longevity of the edge as it will receive less dings, but it wouldn’t be the scary-sharp knife you originally bought in the first place.  Just be forewarned that you should not use a pre-angled sharpener to take care of your Shuns.

Overall the users were happy with the weight and balance of the Shun Classic, with a few noting that it was lighter than they anticipated.  This is common in Asian knives as they are not designed for brute-force work like a German knife.  Several professional chef reviews we found online appreciated the weight after a 12-hour shift.

There just weren’t many negatives to find with regards to this knife.  The long-term reviewers we found were still very happy with their purchase years later and consider it as an investment. One reviewer went so far as to say that it’s the best thing he’s ever purchased for his kitchen.  Hard to beat that.

Best Chefs Knife Recommendation

At Best Chef’s Knife reviews sometime come easy.  With the Shun Classic, given the quality and beauty of the steel, the simplicity in design and the competitive price it’s certainly one of our favorites.  In the ongoing battle between Wusthof and Global, sometimes little ol’ Shun is there to give us something to cheer about.

We have found Amazon.com to have the best prices on chef’s knives including the full Shun line.  Click here to check it out.

Best Chefs Knife | Shun | Chef Knife | Honing vs. Sharpening

Sporting the moniker, “The World’s Sharpest Knives”, MAC Knives claim their edges are just plain sharper than those of any major cutlery manufacturer in the world.  MAC’s are still 100% hand made in Japan without the use of any automated production lines and nothing is outsourced.  This is a company that cares about craftsmanship.

Founded in 1964 by Tatsuo Kobayashi, MAC’s were birthed as an idea to build a knife around the concept of a razor.  Mr. Kobayashi was apparently disappointed by the heavy, European style knives he was using as a cook while in college.  Upon returning to his hometown of Seki, Japan-which happened to be a small town renowned for its sword and knife making for over 700 years, Kobayashi set out to make the world’s sharpest knife.

The MAC Corporation followed and for nearly 50 years they have probably accomplished their goal over and over with each successful line. The MTH-80 is perhaps one of the most popular, “everyday use” knives.  Eight inches is the most commonly used size in both the pro kitchen and at home.  The extremely thin 2mm blade allows this knife to easily slice, cut and dice almost any food.  The shallow dimples helps the knife glide through “sticky” foods like potatoes, squash and apples.

At Best Chefs Knife we are equally impressed by, well, some of the best chefs that give their endorsement to MAC Knives: Chef Thomas Keller of the French Laundry restaurant and Eric Ripert of Le Bernardin.  We have heard that Keller’s attention had been courted by many cutlery suitors, but he was never persuaded until he tried the MAC.  Might be anecdotal, but hey, we’re Thomas Keller fans.

Click here to check out current prices on the MAC MTH-80 8″ Chef’s Knife.

MAC MTH-80 8″ Chef’s Knife Features

• Made with MAC’s original molybdenum steel blend to be thin and razor-sharp
• Hardened to 57-61 degrees Rockwell C.
• Lightweight, ergonomically designed and perfectly balanced to reduce fatigue
• Famous MAC Dimples to reduce friction along the length of the blade

MAC MTH-80 8″ Chef’s Knife Review

At Best Chefs Knife we found this review to be a little challenging. Why?  Well, after scouring the Internet we had a tough time finding many negative MAC MTH-80 reviews.  If anything at all we found that the #1 reason people might have even had a negative word to say was in the availability of retailers carrying MAC Knives.  If the worst thing you can say is that the item is hard to buy, then that’s a pretty good endorsement right there.

The reviews we found by actual users were definitely glowing.  They commented that the MAC MTH-80 is thinner, lighter, harder and holds a edge better than a comparable Western knife like a Henckel or a Wusthof.  The edge is ground to a more acute angle than the German knives and this difference was recognized by more than one reviewer.

At Best Chefs Knife HQ we are also always on the lookout for a professional chef’s review, and one we found remarked he uses the knife for 8 hours a day and still considers it the best knife he’s ever had.  That seems to fit our bill.

It was noted that in addition to the handle size being best for medium to smaller hands, the thinner Japanese steel cuts with minimal resistance versus thicker blades.  The famous MAC dimples add to this greatly by reducing friction and sticking when cutting potatoes, for instance. Several users actually warned that you use caution, as this light knife can be fast!

The reviewers were so impressed with the thinness of the blade that the only drawback we could uncover may be that the MAC would not be best used for cracking shells or bones.  Wuhstof knives are certainly superior if you do a lot of working with bone-but if that’s the case then you’d be best switching to a cleaver instead of a chef knife.  Best Chef Cleavers, anyone?

Best Chefs Knife Recommendation

Overall, the user response has been so positive with the MAC MTH-80 8″ Chef’s Knife that it simply is an easy choice to give it our recommendation. The incredible sharpness of the blade combined with the light flexibility make it in our eyes comparable to the best ceramics without any the drawbacks (See our review of the Kyocera).  You simply will not be disappointed with the MAC.

We have found Amazon.com to have the best prices on chef’s knives including the MAC MTH-80.  Click here to check it out.

Best Chefs Knife | MAC MTH-80 Chef’s Knife | Honing vs. Sharpening

Germany and France meet again.  This is a traditional French chef’s knife, with a wide blade and curved leading edge but from Henckels, one of Germany’s oldest knife makers.  How old?  Try 1731, when Peter Henckels registered the familiar twin logo with the Solingen Cutler’s Guild.  J. A. Henckels opened their doors as a small outlet in Berlin in 1818 and now boast a staff of over 3,000 worldwide.

To clear any confusion between this knife and less-expensive Henckels you might see at, say, Target: J.A. Henckels International is the “value” brand of Zwilling J.A. Henckels.  The value brand company itself has been around since 1895, so these people know their knives.

The Henckels Twin Professional S line contains knives for all tasks including a parer, bread, utility, carving, santoku, etc. and the chef’s comes in a 6, 8 or 10 inch version.  This review is on the 10-inch, which may be perhaps better suited to larger chefs, or at least the chef that prefers using a larger knife.  Make no mistake, this is one big knife.

The Pro S handles are also heavier and carry more of the weight towards the rear of the knife.  The steel used is the same as in the 4 and 5-Star lines.  The welding process that Henckels uses combines 3 different types of steel into a single piece, so the knives have very sharp edges yet also boast superior stain-resistance.  Henckels makes the claim that the welds themselves are stronger than the actual steel.

The TWIN Pro-S steel is also hardened through a process called Friodur ice hardening, in which the finished knife blades are immersed in liquid nitrogen to increase blade strength.

Click here to check out current prices on the Henckels Pro-S Chef’s Knife.

Henckels TWIN Pro-S Chef’s Knife Features

• Sturdy, heavy knife with a broad, strong blade to improve cutting-edge retention
• High-carbon, no-stain steel blade designed with a laser-controlled edge
• Synthetic, 3-rivet Novodur full tang handle for long-lasting durability
• Sigmaforge one-piece construction providing improved stability of the blade and steel.
• Friodur ice hardening process to improve steel hardness
• Made in Germany by company with over 280 years of experience
• Lifetime Warranty

Henckels TWIN Pro-S Chef’s Knife Reviews

At Best Chefs Knife we found many accolades online with lots of satisfied customers heaping praise on the Pro-S Chef’s Knife as a good investment.  This is in part perhaps due to the great lineage the Zwilling J.A. Henckels’ name brings.  When you manufacture products for nearly 300 years, you get pretty good at it.  When you offer a lifetime guarantee-well, even better.

Numerous people added credibility to the company’s good name with many positive reviews.  A great number expressed their satisfaction in the overall “feel” of the knife with regards to weight and balance.  They stated that the knife feels right: not too light, not too heavy and has a substantially sharp edge.  All agreed the 10-inch is a very large knife and several made a note to say that it certainly requires a larger cutting board.

A reviewer commented on how very convenient is was to slice hard cheeses from a large wedge which an 8-incher sometimes would be too small.  At Best Chefs Knife we don’t slice up a lot of big cheese wedges but we definitely like a larger knife for our summertime watermelons.

We noted, however, that several recognized that this large size led to a bit of the weight being shifted into the blade rather into the rear of the knife.  However, a few comments stated the exact opposite-remarking the solid handle added too much weight to the back end and was much heavier than a Wusthof.  We think this is largely due to the 10-inch blade difference from most users experience with 8-inch chef knives.

One reviewer that grabbed out attention was a professional chef for over 15 years and had owned the Zwilling J.A. Henckels Pro-S for 26 years. They remarked that it was extremely versatile and could handle any job from fine chopping to thin slicing as well as prepping meats and fish.  Our attention was caught by the fact that they still use it daily at home.

The reviewers were fairly unanimous in their appreciation for the entire line of Henckel products and overall design of the 10-inch.  However, one negative we discovered commented on the fact that the spine of the 10-inch is noticeably thinner than the spine of the 8-inch.  They felt this made the spine edge too sharp and that it opened the possibility of cutting yourself depending on your grip.  We feel that with the proper chef’s grip of pinching at the bolster would eliminate that possibility.

Best Chefs Knife Recommendation

Therefore, at Best Chefs Knife we are satisfied with recommending the Henckels TWIN Pro-S Chef’s Knife to our readers.  It is well balanced and solid to hold without being too heavy. Even though the 10-inch is larger than typical, the weight is just right: not so light you can’t control it but also not so heavy that you cannot work fast.  Given the incredible experience and history behind the Zwilling J.A. Henckels name we feel the lifetime warranty is certainly worth the price paid.

Just think: In 1731, Benjamin Franklin opened the first library in the United States and Henckels was already making knives. Interesting…

We have found Amazon.com to have the best prices on chef’s knives including the Henckels Pro-S.  Click here to check it out.

Best Chefs Knife | Henckels Pro-S | Chef Knife | Honing vs. Sharpening

Many Americans got their first introduction to the ceramic knife from celebrity fusion chef, Ming Tsai.  Both his Simply Ming and East Meets West programs promoted his use of Kyocera cutlery and the ceramic knife trend was born.  These incredibly hard, dense knives offered an interesting alternative to the chef’s traditional steel.  The Kyocera Kyotop Damascus is one of the premium ceramics in their line.

Ceramic knives are produced by pressing zirconia powder and firing them in what is known as a sintering furnace.  This process makes for an extremely sharp, hard knife that will never rust and hold its edge for years.  Kyocera’s process utilizes a second firing under high pressure and temperature forming what are called Hot Isostatic Pressed, or “HIP” blades.   This increases the density of the ceramic material and also gives the blade its distinctive, black Damascus-steel look.

Kyocera’s Kyotop Damascus line features a moisture-resistant, 3 riveted Pakka wood handle and comes with a lifetime of re-sharpening.  This is an important point when considering any ceramic knife.  While they remain sharp for years, ultimately “microchips” and abrasions will eventually dull the blade.  This is not a knife you sharpen yourself.  Kyocera will re-sharpen your blade free of charge and ship it back to you (a $10 charge for shipping, you also pay the one-way shipping to them), usually within 2 weeks.

Click here to check out current prices on the Kyocera Kyotop Damascus Chef Knife

Kyocera Kyotop Damascus Pakka Handle 6.0-Inch Chef Knife Features

• Specially designed 6-inch ceramic chef knife with superior sharpness
• Ceramic blade with a Damascus look and a hardness comparable to diamond
• Hot Isostatic Pressed blades with greater wear resistance
• Pakka wood handles are moisture resistant and triple riveted
• Dimensions: 11.5 x 0.7 x 1.2 inches ; 3.5 ounces

Kyocera Kyotop 6.0-Inch Reviews

This knife has many favorable reviews from satisfied ceramic knife users.  That is an important point we will address in a moment.  Reviewers note the Kyotop  being scary-sharp right out of the box and were very happy with the overall balance and weight.  Several comments addressed the knife being quite a bit lighter in weight than they were accustomed to for that size blade, but that should be expected in a non-steel knife.

The reviewers generally loved the look of the knife and the Pakkawood handles, however one found the  handle shape to be a bit straight and square.  They felt this made the knife a little uncomfortable for their hand but that it was just a personal choice.  Pakkawood handles are being found in a variety of knives these days, including the Shun Classic.

As for the blade, the majority felt that this was about as sharp as a knife can get for cutting and slicing tasks.  They cautioned that you should do no prying or twisting as with any ceramic, but for vegetables and boneless meats the edge was the best.  A reviewer did remark that over time his has received a few detectible nicks in the blade, which were too small to see but could be felt by running your nail along the edge.  To that end, no reviewer rated the sharpening process by Kyocera as anything but exemplary.  They stated the service is outstanding and just “adds to the great experience with any of their kitchen knives.”

Here at Best Chefs Knife we separate the good reviews from the bad, but we’re aware that many negative reviews simply come from the consumer being ill-informed.  Ceramic knives certainly fall into this category, as some reviewers simply were new to using a ceramic knife.  Not knowing the limitations of the material (it cannot be twisted or flexed, and a drop on the floor could mean disaster), several consumers simply chose to give the knife a bad review.

That being said, at Best Chefs Knife we are also sensitive to the fact that our readers are just looking for “The Best Chef’s Knife.” If a knife can’t be used for something like smashing garlic with the side of the blade (which you shouldn’t do with ceramic), then is that only a limitation of the material?  Or of the knife overall?

In the end we were a bit torn ourselves.  Price-wise, this is not a cheap knife nor is it indicative of the cost of ceramic knives overall.  Ceramic does come with a higher retail, but at only 6 inches the price should be comparable to other 8-inch chef knives. At over $200, the Kyocera Kyotop Damascus is much higher, possibly only due to the Pakka wood handles.

In the end, we cannot give this knife our Best Chefs Knife recommendation. The price is simply too high to accommodate the limitations of ceramic.  Don’t get us wrong, we do love ceramic.  But there are far less expensive alternatives out there to introduce ceramic into your kitchen.  At this price you should expect this knife to multi-task its way through everything a chef could throw at it.  It simply can’t.

We have found Amazon.com to have the best prices on chef’s knives including the Kyocera Kyotop.  Click here to check it out.

Best Chefs Knife | Kyocera Kyotop | Chef Knife | Honing vs. Sharpening

Winner of Blade’s 2005 Kitchen Knife of the Year award and first in an extraordinary line of knives designed by Hall of Fame custom knife maker, Ken Onion, this Shun is for serious samurai chefs only.
The unusual wavy pattern on the blade reveals a core of Shun’s proprietary VG-10 super-steel clad on each side with 16 layers of Damascus steel. This allows for a blend of great strength yet still ensures Shun’s come right out of the box scary-sharp.

The handles are made from Pakkawood®-a resin impregnated hardwood that is rich and warm.  The Shun’s double-riveted handle also has a contour which curves to meet the arc of the palm.  A grooved underside enables the user to use a looser pinch, thus releasing tension in the forearm.  This is also found in the Shun Classic.

Alton Brown blesses the Shun line as his favorite line of cutlery and says it’s the brand he’s finally settled on after years of research.  That’s a pretty good endorsement for us at Best Chefs Knife.

Click here to check out current prices on the Shun Ken Onion Chef’s Knife.

Shun Ken Onion Chef’s Knife Features

• 8-inch chef’s knife made of SG-2 powdered steel
• Extreme 16° convex-ground, double-bevel blade
• 64 Rockwell test scale hardness for blade edge retention
• Full-tang blade, acid-etched Damascus pattern
• Double-riveted ebony Pakkawood® handle
• Lifetime warranty
• Dimensions: 13 x 1 x 13

Shun Ken Onion Chef’s Knife Reviews

Make no mistake, this knife is not cheap. Even at Best Chefs Knife we strive to keep price in mind and realize this may be the most expensive chef’s knife many people ever own.  That being said, we can find fewer reviews from actual customers than normal.  The good news is that the select reviews we did find were very positive even given the higher price point.

Many reviews began by commenting initially on the overall design of the knife, saying the shape and form contributed to their first noticing the knife and ultimately purchasing it.  However, this led to a few caveats by consumers that the knife may not fit in all blocks and proper storage could be an issue.

Despite that possible drawback, most reviewers loved the unusual contoured handle and grip.  They stated their surprise on just how well it fit into their hand and how comfortable it was to use.  The grip helped with the placement of fingers allowing one to cut with minimal effort.

Several reviewers that have small hands were happy to use a knife without such a long handle.  Of those, a few remarked that for the first time they had felt they finally found a knife that was the right size.  The fitted handle apparently being much more comfortable than a Wusthof according to one reviewer.  Oddly enough, a reviewer commented that even being well over 6 foot tall the knife was a still a very good fit.

The reviewers overwhelmingly agreed that the sharpness of the Shun Ken Onion knife was impressive. However, this brings into question the longevity of the edge.  As this knife may need a bit more work to keep consistently sharp if you are one of those, “set it and forget it” users this may not be the knife for you.  But if you take a moderate amount of care in weekly using a honing steel and getting your knives sharpened on a regular basis this should not be an issue.  Given the higher price point, you are probably more likely to pay extra attention to your Shun.

Best Chefs Knife Recommendation

In the end, we are more than happy to recommend the Shun Ken Onion Chef’s Knife to those that don’t mind paying extra.  To those that truly appreciate quality, the Shun Ken Onion is like a little work of art.  It is beyond surgically sharp and designed to last generations.  And hey, if it’s good enough for Alton…

We have found Amazon.com to have the best prices on chef’s knives including the full Shun line.  Click here to check it out.

Best Chefs Knife | Shun | Chef Knife | Honing vs. Sharpening

A complete alternative to traditional European cutlery.  An eastern Yin to the western Yang, Global knives from Japan are high-tech all the way from tip to handle. They are forged with hard molybdenum/vanadium stainless steel and “face-ground” with a long taper so the edge remain sharp longer than even the best German high-carbon stainless-steel knives.

Lightweight is the focus here and the stainless steel handles make the Global G2 stand out from the pack.  It has been actually described as “sexy.”  The handles have dimples to make the knife non-slip, and it forgoes  the bolster in favor of a hollow handle that is filled with an exact amount of sand for balance and weight.

The Travel Channel’s Anthony Bourdain in his famous, “Kitchen Confidential” highly regards the Global line and we can assume would have No Reservations about recommending the Global G-2 Cook’s Knife.  Sorry, we couldn’t resist.

Click here to check out current prices on the Global G2.

Global G2 8-Inch 20cm Cook’s Knife Features

• Lightweight, precisely balanced 8-inch or 20cm chef’s knife
• Blade made of high-tech molybdenum/vanadium stainless steel
• Edge retains razor sharpness exceptionally well
• Stainless-steel handle molded for comfort, dimpled for safe grip
• Dishwasher safe (although we at Best Chefs Knife do not recommend doing this)
• Lifetime warranty against defects and breakage
• Dimensions: 14.6 x 3.5 x 0.9 inches ; 10.2 ounces

Global G2 8-Inch 20cm Cook’s Knife Review

This featherweight chef’s knife has received many excellent reviews online, both on forums and shopping sites.  An overwhelming majority of reviewers attest to the razor-sharp blade being the sharpest knife they’ve ever owned.

The first thing most reviewers address is just how light this knife is.  It may be off-putting to those looking for heavier, European-style chef’s knives (like the Henckel Pro S) that are more suitable for, say, splitting lobster shells.   Several mention how this is great, however, for smaller hands and if you have any kind of carpal tunnel problems in your wrist or arm. The light weight of the Global G2 8-Inch allows for easy chopping without the wrist strain that a heavier chef’s knife tends to give.

The one-piece design of the handle is often praised for easy cleaning and the handle does not have the possibly of breaking off or hiding food/germs.  Several reviewers remarked upon how the “nubbies” allow for a good hold on the knife, even when wet.  To that point, the reviews are often divided by those that feel the Global G-2 is easy to use when wet, and those that think the non-slip metal grip suffers when it is.

One particular review caught our attention: A full-time chef (we’re suckers for the “Best Chefs Knife” kind of feedback) left his Global G-2 8-Inch at work for a few days.  While gone, the head chef (who readily agreed it was the sharpest knife in the kitchen) used it heavily, disregarding his German Wuhstof knives. He came back and noticed the chef had not honed the edge so it had deteriorated well beyond repair. He advised, “I make sure I keep the edge honed and this knife treats me better than any knife I’ve ever used.  I own Shun, Wuhstof, Henckels, Sabatier, etc. I am sold on Global.”

As with any high-quality knife the key is to maintain the edge.  As the knife is used you will need to re align the edge, using a ceramic (like Kyocera) knife rod, or a smooth steel daily to retain the razor edge.

For all the positives we found regarding the Global G2 8-Inch 20cm Cook’s Knife, the only negative reviews that we could find seemed to be in the difference in weight preference.  If you prefer a heavier knife or have very large hands then you might have a difficulty getting used to the Global.  One reviewer mentioned that the heel of the blade is rather pointed which can cause difficulties if your hands are big.

Price-wise the Global seems to be in line with other high-end knives if a little closer to the bottom of the range.  When compared to the Shun Elites, one reviewer actually returned two of his Elites for an entire set of Globals.

Best Chefs Knife Recommendation

Overall, we feel without hesitation that the Global G2 Cook’s knife belongs close to the top in the category of Best Chefs Knife.  Only the matter of personal preference regarding weight should be the deciding factor in your purchase of this outstanding knife.

Where to Buy

If you go to Williams-Sonoma.com the G-2 is about the same price as Amazon at $115.00.  However, Williams Sonoma has unusual shipping in which you pay based off the total retail, which we found odd.  Depending on where you live, Amazon will definitely beat that.  Click here to get the Global G-2 at Amazon’s discounted price.

Home | Global G2 |Chef Knife

Produced by one of the most respected cutlery manufacturers in the world, the Wüsthof Classic is made of high carbon stainless-steel.  Wusthof’s newest state of the art technology utilizes a computer-controlled method for putting the edge on their Classic knives. With this newer precision, the knives are made sharper to 14 degrees per side for a total of 28 degrees.

The Wusthof Classic line is the more conservative counterpart to the Grand Prix line. The difference is in the handle style.  It is easy to clean as it has no wood in the handle to harbor microbes.  It will not stain, pit or rust and will hold its edge.

It hefts a very good weight to take the labor out of chopping.  And if you like heavier knives, this is one of the heaviest out there.

Click here to check out current prices on the Wusthof Classic 8-Inch.

Wusthof Classic 8-Inch Cook’s Knife Features

• Heavy 8-inch blade superior for chopping and other cutting tasks
• Forged high-carbon stainless steel blade, hand-honed for razor sharpness
• Traditional-style composition handle is triple-riveted for strength
• Dishwasher safe (although we at Best Chefs Knife do not recommend doing this)
• Lifetime guarantee
• Dimensions: 14.6 x 3.2 x 1 inches ; 9.6 ounces

Wusthof Classic 8-Inch Cook’s Knife Reviews

Our research into the Wusthof Classic Cook’s Knife turned up a lot of extremely positive reviews.  Many reviewers stated it was simply the sharpest chef’s knife they’ve ever owned.  It cut evenly and cleanly, and was easy to maintain the sharp edge for years with a proper honing steel.

Many reviewers remarked despite being heavier than other brands such as Chicago Cutlery and Global, the Wusthof Classic has a perfect balance.  This is due in part to Wustof’s focus on handle design and the build of the blade as it relates to the base.  In high-quality chef’s knives, the blade (or tang) is one piece all the way through the handle.  This allows for the weight of the knife to be balanced closer to the center of the knife.

One professional chef commented that he switched from Henckel Pro-S knives to Wusthof Classic knives over 2 years ago and has been very happy with this decision.  One drawback, he stated, was that over time the Wusthof handles had been known to chip, potentially crack and could need repair.  However, as this is a professional using this chef knife on a daily basis under an extremely heavy load we feel this would be normal wear and tear.  In a home setting very few knives come under such stress.

Several reviewers stated that the Wusthof Classic 8-Inch Cook’s Knife was hard to beat if you use the proper professional grip.  This means placing your thumb and index fingers around the bolster and wrapping the remaining fingers around the handle.  Such a grip gives better control, straighter cuts and narrower slices than gripping all fingers around the handle.  One buyer was concerned as she has small hands and this is a large handled knife, but after use she felt very comfortable with the balance and fit.

Best Chefs Knife Recommendation

Overall, nearly all reviews we found added a large amount of credibility to the Wusthof 8 inch.  Cooks’ magazine recently did a comparison test of chef’s knives and put this knife at the top of their list.  We feel very comfortable recommending this knife for the home and professional chef.

Where to Buy

Suggested price for the Classic is $150.  If you go to Williams-Sonoma it will run you about $120.  Surprisingly, we have found Amazon.com to have the best price overall on chef knives.  Click here to get the Wusthof Classic 8-inch at Amazon’s discounted price.

Best Chefs Knife | Wusthof Classic