When it comes to creating amazing experiences in the kitchen, there’s perhaps nothing more important than a great knife similar to the best range of chef’s knives to buy online. And yet, so many people feel frustrated with their slicing and dicing tools, even after throwing down major cash for a block of blades that come in every shape, size, and purported purpose. Trouble is, these knife collections so often include tools that are uncomfortable, ineffective, and impractical. What’s the point of having 15 knives if you only use two of them? And why does your love for knives have to end at the chopping block – https://www.williamhenry.com/materials/handforged-damascus/ – produces beautiful knives that you can carry with you. A knife for all occasions.
In our experience, it’s far better to invest in a few favorite knives—those multipurpose workhorses that fit perfectly in our hands and help us create cleanly sliced meats and lovely, even dices. We’ve tried knives from all over the world, and our favorites always seem to hail from Japan, where blade-making is a centuries old, highly respected tradition. These days, European makers have pretty much abandoned hand-forging traditions, but in Japan these traditions live on. Some makers are still hand-making the whole tool, while other innovators have combined hand-forged blades with factory-crafted handles, resulting in a less-expensive piece of equipment that still yields stellar results. (And looks dang sexy, too.)
One of the best sources for Japanese knives we know is a small shop in Kirkland, Washington—not far from ChefSteps HQ—called The Epicurean Edge. Founded by Daniel O’Malley, a bladesmith himself, the store stocks a smart selection of sharp-ass blades at a variety of prices. We’ve worked closely with O’Malley to curate a selection of our own favorite knives available through his company, and recently updated this selection to offer a range of prices. Depending on your needs, you can opt for a practically priced utility knife, a show-stopping stainless steel chef’s knife, or a lovely santoku for perfectly sliced veggies—check out the descriptions for details about each style. Got questions? Feel free to ask away in the comments section or post on the ChefSteps forum.
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There really is nothing like a handcrafted super-premium knife. Shinichi Watanabe built my Yanagiba a few years ago, and makes all the difference in the world when slicing sashimi. It remains my most prized knife.
I have several Japanese professional chef knives and have found chefknifestogo.Com the best resource for information as well as purchasing.
epicurean edge is it. its in kirkland
I truly needed to purchase a blade amid our Japan occasion, and we went into a few blade shops, including a few renowned and since a long time ago settled ones. In any case I was simply excessively scared by not having any sign what I needed, and left without purchasing anything. In fact, I never even arrived at the venture of conversing with the staff. I want to recommend this information what is really helpful for the home knife user.
Hey, how do you store your knives to keep them sharp and free of dents and scratches?
For now I am using a magnetic wall mount and have been thinking about upgrading that to a magnetic wooden wall mount.
It would be a bummer to scratch those pricy knives.
We store our knives in a drawer, either covered/sheathed or in the original lined boxes they came in.
Since I’ve bought a santoku knife, I rarely ever use the western chef’s knife. By the way the knife with the layered steel looks wonderful!