Posted 20 hours ago

Chef's Path Professional Chef Knife Set - 8" Ultra Sharp Japanese Santoku Kitchen Knife - German High Carbon Stainless Steel Chefs Knife with Sheath & Premium Packaging - Best Value Cooking Knife

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Sabatier French Forged Stainless Chef Knife: Sabatier is one of the most famed French kitchen knife makers, and decades ago its blades were worthy of the reputation. But quality has clearly fallen, as its French Forged Stainless Chef Knife had a surprisingly dull edge right out of the box. A well-designed and sharp knife can slice a carrot all the way through, leaving perfectly flat-cut faces on the vegetable. Her expertise builds on a lifelong career in the culinary world—from a restaurant cook and caterer to a food editor at Martha Stewart. If you outsource to a professional (and many home cooks do), make a plan to have them sharpened annually.

Sure, there's a whole array of specialized knives you can invest in, but in a pinch, a sharp chef's knife can do most of their jobs more than well enough, whether that's slicing delicate fish, carving a turkey, or mincing a shallot.

Messermeister Four Seasons Chef's Knife: This also wasn't able to successfully slice through a sheet of parchment paper, earning it an early disqualification. We chopped some onions while gripping the knife farther back on the handle and found that the contoured handle accommodated that style of grip well. While testing, we liked that the handle rested perfectly in the center of our palm and felt natural to hold. It’s comfortable to hold, and it is a standout favorite among testers across a wide range of skill levels, regardless of their cutting style.

In our tests we found that well-designed models worked nicely, causing minimal wear to knives while creating a fine edge. Gyutos generally have thinner blades with flatter belly curves than German knives, and they taper to a very sharp tip. Miyabi Kaizen Chef's Knife: The Miyabi Kaizen Chef's Knife was knocked out of the running after consistently falling short due to a blade edge that wasn't nearly sharp enough. As a bonus, it also makes for efficient cooking—you can see all of your knives and easily grab the one you need. This grip has the user pinching the flat side of the blade just over the bolster, giving the user better control and balance.

PROFESSIONAL KITCHEN PERFORMANCE ★ Expertly crafted from the finest German single layer X50 Ultra + Super Stainless Steel used in millions of professional kitchens worldwide.

From forging to packaging, we garantee that all our operations are performed in the Thiers region in FRANCE by skilled workers to ensure a professional quality craft finish. Some testers found it difficult to pinch grip the knife because of the angle where the handle meets the blade. Compared with the other forged German knives we tested, this one’s thinner blade cut more smoothly through all of the veggies we chopped. Since most home cooks just want a knife that does a good job out of the box, that's a quality I decided was of utmost importance—if a knife arrived with flaws, including fixable ones like a dull blade, I wouldn't recommend it. The most impressive knives were super-sharp and made paper-thin slices of tomato with no effort at all.Because Japanese knives have straighter edges, it’s better to use a push-pull motion with them, lifting the whole knife off the board for each cut (demonstrated above). While we did find that the blade can feel a bit brittle, we had no trouble slicing through all sorts of foods thanks to its incredible sharpness. It's made from a single piece of stainless steel, so the handle is integrated, meaning it won't loosen over time and there's no joint that could trap food. There's no one right answer in terms of the weight of a knife, the metal used, the handle design and material, the length of the blade, or much else.

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