Showing posts with label chefs knife. Show all posts
Showing posts with label chefs knife. Show all posts

Forschner / Victorinox Chef's Knife, 6 in Straight, 1 1/4 in Wide at Black Fibrox Handle Model 40570 (Replacement for 88570) Review

Forschner / Victorinox Chef's Knife, 6 in Straight, 1 1/4 in Wide at Black Fibrox Handle Model 40570 (Replacement for 88570)
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This is a quality knife that I enjoy using. The price of the knife was fair although I believe that the shipping was a bit high and took a little longer than I liked before I received the product.

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ATTRIBUTESBlade Detail:Plain EdgeBlade Length (inches):6.00Blade Material:High Carbon SteelHandle Material:Black Fibrox

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Wusthof Ikon 3-1/2-Inch Paring Knife, Blackwood Review

Wusthof Ikon 3-1/2-Inch Paring Knife, Blackwood
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As Wusthof official statements put it, the Ikon Blackwood is the jewel of Wusthof. It is the most expensive line of all Wusthof cutlery lines.
In short summary,
Pros: Decent stainless steel grade, excellent reduced bolster design, excellent ergonomic handle, good weight, beautiful wood handle, an overall attractive knife
Cons: High cost (when not on sale), the knife balance may shift too much to the handle for a paring knife.
The Classic Ikon series and the Ikon Blackwood series are essentially the same, except for the handle, where the Classic Ikon handles are made with hard plastic and Ikon Blackwood handles are made from African Blackwood (Grenadill wood). Currently, the Ikon Blackwood paring knife is being sold at $80 and the Classic paring knife is $60. Both are forged knives made with a good quality steel blade, an ergonomic handle, a full tang, a reduced (heel-less) front bolster and an additional bolster at the end of the handle butt. Despite the marketing statements claiming it is a high carbon stainless steel knife, it isn't. X50CrMoV15 is the stainless steel grade here, so it has 0.5% carbon and that is not considered high by today standard. In contrast, VG-10 (used in Shun Classic knives and Tojiro knives) has 0.95%-1.0% carbon and SG-2 (used in Shun Elite) has 1.25-1.45% carbon. Nevertheless, X50CrMoV15 makes a tough knife with good corrosion resistant. In other words, the edge rolls easily compared to most Japanese knives, but this steel has good resistance against chipping and rusting.
What I really appreciate about the Ikon line is its reduced bolster. The traditional full bolster which extends the entire knife heel makes sharpening difficult. Ikon solves this problem nicely by reducing the bolster. The knife edge is fairly sharp out-of-the-box compared to other knives, but it could have taken a much better edge. I sharpened it on diamond stone and then on Japanese water stones. I can vouch from my experience that the reduced bolster has made the knife much easier to sharpen. The ergonomic handle is truly ergonomic as it claims. It fits my hand nicely. The second bolster on the back of the handle shifts the center of gravity significantly toward the handle. It probably works better for larger knives, like a Chef's knife, but for a small blade paring knife, I feel it may have shifted the weight slightly much toward the handle. Still, it is not too bad and I can certainly adapt to. The African blackwood is indeed as nice Wusthof claims. It is very beautiful, smooth to touch and best of all: it really does not absorb much water. I bought this knife at $50 and am quiet happy with it. At $80-$125, which is the usual price range for this knife, I think it is high.

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The paring knife is one of the most widely used tools in the kitchen.Its versatility of uses is a mainstay in any kitchen a quality parer like theIkon is a real pleasure for your small cutting needs. The WusthofIkon is culmination of all the best features of each of the Wusthof knife lines. The combined riveted handle design is combined with a contoured shape to add comfort and control.The handles are made of African Grenadill wood.African Grenadill wood is the worlds densest wood and expands and contract less than most traditional woods.These handles are hand crafted and fitted to each knife. The Ikon adds a rear bolster that acts as a counter balance when using the knife.This second bolster adds significant blade control. Ikon has a unique forward bolster as well.The forward partial bolster is designed so you can sharpen the complete length of the blade.This bolster is also curved inwards to allow your fingers greater control while holding the knife by the blade.Wusthof uses a special blend of German steel through out the whole length of the knife. The ingredients of this steel are proudly etched on each blade. Wusthof not only uses the best materials to make a fine knife,but it is also crucial that each blade is precisely tempered.This tempering allows the knife to hold its edge for an extremelylong time, yet still be able to be maintained in your home kitchen with out the need to be sent away for maintenance. Our unique compound angle is not seen in many knives.This angle tapers from the spine of the knife to the edge to allow for a sturdy, yet extremely sharp edge while it also tapers from the bolster to the tip to give the knife strength as well as flexibility. Located in "The Cutlery Capital of the World", Solingen Germany, the Wusthof factoryhistory goes back as far as 1814 when the company was listed with the Duchy of Berg. To this day, the company remains family owned.

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Global GS-14 6-Inch 15 cm Serrated Utility, Scallop Knife Review

Global GS-14 6-Inch 15 cm Serrated Utility, Scallop Knife
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I bought this knife along with a few other Global knives and ended up returning it. This is not to say that this is a bad knife but I found that it was unnecessary alongside the rest of the Global knives I purchased. The non-serrated knifes are so sharp that there were practicaly no instances where I needed to use this knife. I did end-up keeping the 8" serrated bread knife but as long as you have that one, you don't really need another serrated knives.
I like being able to sharpen my knives frequently and this isn't very easy to do with serrated knives. A special tool and technique is required and the whole process is very time consuming. In addition, make sure that you use a ceramic sharpener on all global knives. Its supposed to have a different grit that is better for them. Kyocera (ceramic knife manufacturer) makes one specifically for Global but they are quite expensive.

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Serrated Utility Knife

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Global G-4 7-Inch Oriental Chef's Knife Review

Global G-4 7-Inch Oriental Chef's Knife
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This was my first Global knife, and I've since bought four more. After three years of daily use it's still as sharp as ever, with only a few passes over a diamond steel occasionally. (If you are going to use Global knives, bite the bullet and get a diamond steel.)Global knives are frightenly sharp when they are new, even the serrated knives like the bread knife, which appear more benign. Be careful with these things until you get used to them, even if you've had good German knives before. (No, you won't cut your fingers,you'll be naturally cautious about that, you'll nick an arm or a wrist by brushing the blade, something I never even knew could happen until I got my 10 inch Global chef.)
The eight inch Oriental chef is a great little chopper and slicer, and the very wide blade is nice for lifting slices, but do think about the traditional 8 inch Global chef as your mainstay knife if you're only getting one. This one is balanced for a "push" stroke, rather than the pull stroke that most Western cooks use, the handle is a little high for a good rocker chop -- at least until you get used to it, and the back of the blade is curved, so if you're used to scraping your cutting board with the spine of your blade, this one won't do the trick. Your veggies will escape under the curve. The blade is hollow ground (beveled on both sides) not single sided like the denba, so you don't have to worry about being left or right handed.
None of this makes the knife a bad one, but it does take some getting used to and frankly, I'm more comfortable with the 8 inch chef as my mainstay knife. (The 10 inch chef is a bit of a monster for most tasks. Great for cutting a pizza all the way across in a single rock, but, well... I guess I shouldn't admit I use my good knives on pizza, huh?) You won't go wrong with a Global knife, it's just a question of which one feels right for you.
One more thing: these knives look like modern art, if that sort of thing matters to you. You can see the quality in them as well as feel it.

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This 7-in. Asian Chef's Knife has a sharp upward curve and thicker "belly" than a traditional cook's knife. Great all purpose knife for cooks that like to chop or rock against the cutting board.Loved by professional chefs around the world, Global knives are an excellent choice for the serious home cook.The thin and razor sharp Global blade allows the cook to cleanly slice through foods, preserving the integrity of the ingredient and maximizing its flavor.The majority of Global knives are ground to a straight point rather than the western style of beveling the edge. To balance their knives Global uses a hollow handle that is filled with just the right amount of sand to create the correct balance. The handle has its own unique darkened dimples for a non-slip grip.Because the knives are very light weight they reduce hand fatigue.Global knives have a smooth contour and seamless, all stainless construction that eliminates food and dirt traps.Global knifes are forged in Japan from CROMOVA 18 Stainless Steel, a blend of 18 percent chromium for good stain resistance plus molybdenum and vanadium which gives excellent edge retention.

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Boning, Narrow, Stiff, Black Fibrox, 5 in. Review

Boning, Narrow, Stiff, Black Fibrox, 5 in.
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This knifes makes thew world of difference butchering your own deer. I tried using a nice buck knife and fillet knife and this knife works the best.

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The R.H. Forschner collection has grown in size and stature since its name was first carved in steel in 1855. Historically a premier choice of culinary professionals, it is still preferred by professionals today. Renowned for its extremely sharp, Swiss made, steel blades from Victorinox, R.H. Forschner provides professionals in food processing and preparation with superior quality, value-priced cutlery that enhances performance and increases productivity. They are manufactured in Switzerland. The renowned rosewood handles feature a carved handle design with the unique beauty of natural rosewood and are extra durable. The fibrox handles feature a non slip, ergonomic design and are NSF approved. The blades feature a high-carbon no stain steel with the unique Victorinox polished surface and a taper ground edge. The largest offering of boning shapes and styles in the entire industry. Did You Know: Use a narrow boning knife on ribs and chops to cut easily through bone and cartilage. Use a wide boning knife for chicken and pork. Use a curved boning knife for a better working angle when cutting close to and around the bone. A Granton edge, or "kullenschiff" edge, has hollowed out grooves on the sides of the blade. These grooves fill with the fat and juices of the product being sliced, which allows for thin, even cuts without tearing or shredding the meat. **The NSF mark is a certification of quality assurance and hygienic design. The National Sanitation Foundation mark is proudly carried on all R.H. Forschner blades with a fibrox or nylon handle and assures you of quality and assurance to use in a commercial environment. Look for this mark. Realize that most manufacturers do not carry this seal!

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Zwilling J.A. Henckels Twin Four Star 5-Inch High Carbon Stainless-Steel Serrated Utility Knife Review

Zwilling J.A. Henckels Twin Four Star 5-Inch High Carbon Stainless-Steel Serrated Utility Knife
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We purchased a Henckels Four-Star set about ten (10) years ago and use it daily. Out of the set of six or seven knives, this utility knife is our most frequently used. It is extremely useful in food preparation, holds an edge longer than the other non-serrated knives, and isn't affected by dish-washer abuse.
This is a great product that will last you many years. One caveat: NEVER allow your MOTHER-IN-LAW to borrow it and use it as a screwdriver. It will be ruined - hence my purchase of a second one of these knives.

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Ideal for slicing sandwiches, soft fruit and tomatoes without squashing them flat. You will also find this knife handy for creating garnishes and canapEs. As always Henckels feels good in the hand and makes quick work of prep.

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J.A. Henckels International Classic 2-1/2-Inch peeler Review

J.A. Henckels International Classic 2-1/2-Inch peeler
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This is from Henckels' mid range line, and the finish on this knife, both metal and the handle, definitely does not compare to the Twin Pro-S knives. Of course, this knife is priced less than half of the Twin Pro-S peeler also.
Knives are one of those purchases, you often get what you pay for. I usually save up for the most expensive knives that I can afford, but for a specialty knife like this, it made sense for me to spend less since it's not something I would use every day. This knife has forged blade, is sharp, and fits my hand rather well, so it has a quality level definitely above the cheap $10 knives. For $20 or so, I think this is a better buy over cheap junks and $50+ high end knives.
Finally, for those who are wondering if a curved blade knife like this a worthwhile purchase at all, I have to say... maybe. If you don't have a quality pairing knife yet, get that instead of this. If you already have a quality pairer, well it's a nice knife to have though hardly a essential one. I like it for peeling fruits, and it's good for scraping thin skins off things like ginger. Still, I probably won't rush out to get a replacement if I were to break or misplace this knife.

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The Classic 2 1/2" peeler from J.A. Henckels International is perfect for peeling all round vegetables and fruits. Because of its shape, the "beak knife" is a very efficient peeler for all fruits and vegetables with a round shape.All Classic series kniv

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Wusthof Classic Ikon Bird's Beak Peeling Knife Review

Wusthof Classic Ikon Bird's Beak Peeling Knife
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Love the styling and feels good in my hand. You know the reputation and its true. Cannot have too many paring knives.

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Create culinary masterpieces in your home with this professional-quality Wusthof Classic Ikon peeling knife, also known as a Bird's Beak knife. The curved edge of this knife is ideally suited for peeling, cleaning or shaping any fruit or vegetable with a rounded surface. This 2-3/4-inch blade is complemented by a riveted black handle design with a contoured shape to add comfort and control, and is backed by a lifetime warranty.
A culmination of all the best features of each of the Wusthof knife lines, the Wusthof Classic Ikon line features blades that are precision-forged from one solid piece of steel and tempered to optimum sharpness. The Classic Ikon adds a rear bolster that acts as a counter balance when using the knife, which adds significant blade control. Classic Ikon also has a unique forward bolster, which is designed so you can sharpen the complete length of the blade. This bolster is also curvered inwards to allow your fingers greater control while holding the knife by the blade. A full tang extends through the handle for perfect balance and handling.
Made in Solingen, Germany--The Cutlery Capital of the World--Wusthof knives are made from a special blend of German steel and each blade is precisely tempered, which allows the knife to hold its edge for an extremely long time, yet still be able to be maintained in your home kitchen without the need to be sent away for maintenance. Wusthof also employs a unique compound angle that tapers from the spine of the knife to the edge to allow for a sturdy, yet extremely sharp edge.
Generally, the construction technique and the materials used to manufacture make all Wusthof knives dishwasher safe, but handwashing is recommended. Wash your knives with warm water and a little detergent, rinse carefully and dry with a towel. Corrosive food particles will not affect your blade if washed off directly after use.

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Global G48 7-Inch Hollow-Ground Santoku Review

Global G48 7-Inch Hollow-Ground Santoku
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I've had this knife for a few weeks now, and it has made chopping onions, peppers, and fresh herbs (my main digs) an absolute pleasure. It glides through everything that I put under it. I hone the knife every time I take it out of the drawer, and it's still as sharp as the day I got it. I'm planning on a professional sharpening after about six months of use, considering how much I use it.
***Fair warning-- this review contains a description of an injury sustained while cooking. If you stop here, though, just know that this knife is FANTASTIC.***
About a week and a half ago, I was slicing an onion parallel to the cutting board (for a fine dice) and I underestimated its sharpness-- I put a little to much pressure behind it, and it slipped into my finger, including quite a bit of fingernail. Ouch. The cutting, however, was still brilliantly sharp. When I went to the emergency room, the nurse and attending both commented on the cleanness of the cut and asked me what kind of knife it was. I told them, and they both seemed impressed. I figure those are some professionals who know the work of a good blade when they see it.
Highly recommended--- just don't underestimate it. This blade deserves your respect.

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GLOBAL has razorsharp straight edge sharpened by hand at a 15% angle. Thinner blades for lighter weight giving you more agility with less fatigue. Perfect balance using a weighted hollow handle.No bolster design allowing for full edge use and full-blade sharpening.All stainless steel construction with slip free handle.

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Kyocera Revolution Series 7-Inch Professional Chef's Knife Review

Kyocera Revolution Series 7-Inch Professional Chef's Knife
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I bought this knife recently as a work knife at my job. I am a professional chef and I am experienced and well educated on cutlery. This is the second ceramic knife I have bought, the first was dropped by a co-worker and that knife shattered. I love working with ceramic knives because they are the sharpest knives around,period. Nothing is sharper. It glides through food. It requires a bit more care, but if you take good care if it ,it will last a lifetime. This knife is very versitile in the 7" model and very resonably priced. Perfect for meat and fish, slicing, fruit and vegatables. I can cut perfect slices, juliannes, and very fine dice. I laugh when I hear people talk about " my shun knife" or the extremely over-rated "my henckels". They are good all right but very expensive and they will NEVER be as sharp or hold it for as long as a ceramic.

Now, I will say this knife has one thing I don't care for. While the handle is extremely comfortable and feels oh-so-natural( it actually helps cutting in a mechanical sense by design),if the handle is greasy or oily (when cutting steaks from large cuts or dealing with certain fish it can get oily from handeling) it becomes slippery. Not good for a knife as razor sharp as this. Just keep it clean, protect it from abuse and you will have a knife like no other for alooooong time. In a home I suspect it will not be subject to the rigors I put it through, therefore this knife is a great value for the home chef. I would put this knife up against Shun or Henckles or Wusthof any day.

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Part of the Revolution series, Kyocera's most popular line, this 7-inch professional chef's knife is one of the longest knives offered in Kyocera's popular ceramic line--perfect for performing a wide variety of cutting tasks, from fine chopping to dicing and paper-thin slicing. It features an ultra-sharp ceramic blade as well as a deeper profile for greater knuckle clearance. And unlike steel blades, ceramic blades will never rust or change from its natural state. A comfortable, ergonomic resin handle provides precise control, while its distinctive shape makes it both easy to find and easy to use.
"I love these ceramic tools. Perfect for prep tasks and quick meals, they're the ones I always reach for." -- Ming Tsai, Emmy award-winning chef

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Usuba Bocho Review

Usuba Bocho
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I have to admit that I was amazed at the beautiful quality of this knife--for the price paid, I had not expected anything close. These days, when you speak of knives selling for under $25, the first thing that comes to mind is "China". The second thing that comes to mind is "junk". (Though to be fair, I do have a cleaver and a couple of knives made in that country that are quite good, if not top of the line.) This usuba bocho is made in Japan, has good balance and holds a razor edge. Although it does not arrive exceptionally sharp, a quick honing will make it so. I heartily recommend this knife and also the seller.

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A straight cutting edge, carbon steel. Light and efficient knife designed for cutting vegetables. Wooden handle (pictured top)

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Dexter-Russell S5198 Chinese Chef's Cleaver 8-in. Review

Dexter-Russell S5198 Chinese Chef's Cleaver 8-in.
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Calling this a 'cleaver' is a bit off. Cleavers
are usually thought of as heavy, axe-like blades
ground to a convex profile and used with a swinging
motion to break or separate bones. This knife, on
the other hand is intended for all the cutting
tasks that one does in a kitchen with other knives.
What makes this the almost perfect knife is the width
of the blade. At over three inches, it provides a lot of
control surface in relationship to its edge. So the
cook who has learned to chop by guiding the knife
with his or her knuckles is almost immune from accidents.
The wide blade also makes this great for whacking
a clove of garlic before mincing it and for scooping
up chopped food from the cutting board.
The edge is easy to maintain-not too hard or too soft.
I use a chef's choice sharpener and keep the knife
on a magnetic tool bar to avoid knicking the blade.
The only thing wrong with this knife is the handle,
which is in a barrel shape and uncomfortable and
insecure in the hand. I modified mine with a bit
of coarse sandpaper, making grooves where my fingers
wanted to land.
This is my most frequently-used tool and one that I
recommend to students and friends.
--Lynn Hoffman, author of THE NEW SHORT COURSE IN WINE and
the novel bang BANG. ISBN 9781601640005


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Walk into the kitchen of any Szechuan or Cantonese restaurant in America and you're likely to find this American-made knife.An excellent lightweight tool, its 8"-by-3??" blade is beautifully manageable. It minces and slices--and can it shred lettuce! Use it to crush garlic, tenderize meat, and slice scallions, carrots, and anything else that might find its way into your next stir-fry.

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Rada Cutlery Utility Steak Knife, Made in USA, Aluminum Handle (R104) Review

Rada Cutlery Utility Steak Knife, Made in USA, Aluminum Handle (R104)
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I love the feel of this knife, it is a welcome addition to my Rada cutlery.

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The Utility/Steak knife is a longstanding favorite because of its versatility. First and foremost this non-serrated steak knife provides a nice smooth cutting action. Because of its length it is often chosen for all kinds of other meal preparation tasks. Rada cutlery is made of surgical quality, high carbon stainless steel. Hollow-ground blades ensure a precision concave surface for maximum edge retention and sharpness. The solid brushed aluminum handles create a 'feel good in your hand' balance for superior comfort. Hand wash and dry immediately after use to prevent discoloration of the aluminum handle. Like all Rada Cutlery, this item carries a lifetime manufacturer guarantee against defects. Blade 4 7/8 inches, overall 8 3/4 inches.

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Rada Cutlery Carving Fork, Made in USA, Aluminum Handle (R110) Review

Rada Cutlery Carving Fork, Made in USA, Aluminum Handle (R110)
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It isn't magnetic, so it won't hang from the magnet strips with the rest of my Rada cutlery.

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The Rada Carving Fork securely holds turkey, chicken, duck, ham, and other meats when slicing and carving. Also used for turning meats on the grill or in the frying pan.A must-have for the holidays!Tine 5 1/8 inches, overall 9 5/8 inches. Rada cutlery is made of surgical quality, high carbon stainless steel. Hollow-ground blades ensure a precision concave surface for maximum edge retention and sharpness. The solid cast brushed aluminum handles create a 'feel good in your hand' balance for superior comfort. NOTE: Hand wash and dry immediately after use to prevent discoloration of the aluminum handle. Like all Rada Cutlery, this item carries a lifetime manufacturer guarantee against defects.

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Dexter Russell Chinese Knife 8in x 3-1/4in Review

Dexter Russell Chinese Knife 8in x 3-1/4in
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Chinese chef's cleavers are somewhat a mistranslation, as they are not true cleavers. It is actually used for as a slicer and chopper. Much like a French chef's knife or a Japanese Santoku bocho, a Chinese chef's cleaver is an all-purpose knife with a medium blade. It is known as "vegetable knife" to Chinese. This is not a thin blade slicer, nor a thick blade meat cleaver. Chinese chef's knife sits between the Chinese slicer and the Chinese cleaver. It is not designed for hacking through big bones, though thin chicken bones are acceptable.
I bought this knife on March 2009. Dexter-Russell Chinese chef's knives are highly regarded among Chinese chefs in America. This particular model S5198 is the best selling of them. Its blade is 8 inch in length and 3.25 inch in width. It spine is 3/32 inch thick, which is 1/32 inch thicker than my previous Sekizo Chinese chef's cleaver. The thicker spine gives the knife a sturdier feel and a heavier chop (some people like this, some don't) The 3-1/4 inch walnut wood handle is nice. A wood handle is warmer to hold and allows a non-slip grip compared to a steel or plastic handle. I oiled the handle with tung oil to prevent it from absorbing too much water. The tang extends 40% into the walnut wood handle and can stand up to 500 pounds of pull. According to customer service, this Dexter-Russell S5198 is constructed out of 420 stainless steel and harden to Rockwell 54-56 HRC. Because normal 420 cannot be harden much above 50 HRC, this knife must be made of 420HC and not the normal 420. 55 HRC is normal for kitchen knives, but soft comparing to hard steel Japanese knives, like Shun or Hattori cutlery. For a given steel, there is a trade-off between strength and toughness. A very hard knife is resistance to low level impact, but will chip/crack when the force is great. A softer and tougher knife tends to give and have its edge roll up easier, but has greater resistance against chipping and cracking. As Chad Ward pointed out, "The most extreme examples of both would be the extremely hard, yet shatter-prone ceramic knives from Kyocera compared to very tough, soft stainless Chinese cleavers". Chinese chef's cleavers often are made out of softer and tougher stainless steel due to their all-purpose function. This is a stamped knife with no bolster, finished with a saber grind profile. I ground mine with a 15o back bevel and a 20o on the edge face. Finally, this knife is made in USA by Dexter-Russell, the largest and oldest American cutlery manufacturer. I rate this Chinese chef's cleaver between a 4-star score and a 5-star score. I am quiet happy with this knife and it is certainly a fine cutlery for its $30-40 price, so it deserves at least a 4-star rating. I am just not sure if it is exceptionally great given its 420HC stainless steel grade is rather common.
I have now moved toward the Chan Chi Kee (CCK) thin blade chef's knife due to its thinness.
*Skip the bottom if you already know how to hold a Chinese cleaver.*
Some of you probably are Chinese cleaver veterans, but for those of you who are not, here are some suggestions for holding a Chinese chef's cleaver. It is a pinch grip just like a French chef's knife. Hold your knife with your dominant hand. Have your thumb and index finger hold on the spine (slightly passed the bolster section), while the other three fingers wrap around the handle. Alternatively, have the thumb, index and middle fingers on the spine, and hold the handle with ring and little fingers. Both grips are acceptable. Hold your foods with your other hand with your fingers tips curl inward, allowing your minor knuckles or your joints exposed. Lean the side of the cleaver blade against your knuckles or your joints and you are good to chop, cut and slice, but never lift the blade edge above the knuckles/joints. In other words, your knuckles/joints will guide your cutting motion and preventing you from cutting yourself. I have uploaded a photo of this in this review.

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Dexter Russell has become the dominant manufacturer of professional cutlery in the United States. Throughout their extended and rich history, they have maintained a tradition of perfection in both materials and workmanship. The tradition of quality and variance is carried on in Southbridge, Massachusetts, where their cutlery is designed, built and tested. Features:- Chinese Knife- 8in x 3-1/4in Home

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Global GF-33 8-1/4-Inch Heavyweight Chef's Knife Review

Global GF-33 8-1/4-Inch Heavyweight Chef's Knife
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If God's mighty Hands are big enough, He definitely uses the 8 1/4" heavyweight Global. If not He wields a mighty regular 8".
These knives appear at first like Pacific Palisades yuppie display pieces, purchased to never be used, highly crafted but without mind towards function. Nothing could be further from the truth, however; these knives mean business. Built with Japan's modern chefs in mind, they have the balance of a Katana, highest quality steel and a wicked edge. They're suitable in construction and balance for everything from sashimi to butchery.
This heavy knife (Global actually refers to the heavier knives as "forged", probably because their lighter knives have ground hollow handles) can deftly mince shallots or rip apart a chicken in the same breath. The balance is so perfect that it really feels like nothing at all in your hand.
Care and feeding are trickier than a Henckels or a carbon-steel knife; the molybenum/vandium alloy is extremely hard and hard to influence outside of a full grind. I'm using a ceramic finishing stone to hone the edge (which does slip around; a downside of the extremely acute angle of grind), and I expect that I'll have a professional grind it when needed, something I don't do with my Henckels knives.
I'm buying the lighter 8" knife as well, now that I've had my hands on it. I really think that between the two of them there's nothing you can't take down.

Click Here to see more reviews about: Global GF-33 8-1/4-Inch Heavyweight Chef's Knife

The two most innovative features of Global knives are their edge and the way they are balanced. The most important feature of any knife is its edge, and the Global edge is truly its signature. The majority of the Global knives are sharpened or ground on both sides of the blade like western style knives. However, their edges are ground straight to a point rather than beveled resulting in a dramatically sharper knife which stays sharper longer. The edge is so large and prominent that it is easily seen with the naked eye and extends a quarter inch or more up from the tip of the knife. To balance their knives, Global uses a hollow handle which is then filled with just the right amount of sand to create the correct balance. Global uses this method rather than using a full tang and a bolster to balance their knives for two reasons. First, it is a far more precise than using a tang and a bolster. Second, Asian knives typically do not have bolsters, since they only serve as a hindrance to cutting and sharpening.

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Global G-2 8-Inch 20cm Cook's Knife Review

Global G-2 8-Inch 20cm Cook's Knife
Average Reviews:

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This is one of the first global knives I bought. I loved it the first time I held it in my hands. What impressed me most was the perfect balance, the lightweight, and the sharpness. However, what may be perfect for me may not be perfect for you. I'd recommend anyone who is shopping for cutlery to go to a store and try how the knife feels in your hands before buying. And if you can borrow from a friend to try, that's even better.
Having used this knife for several years now, my initial impressions haven't changed. This is still my favorite knife for most tasks. I maintain it regularly with a steel and it is as sharp as it ever was. I have found though that for certain tasks like cutting slits into an onion for dicing or cutting root vegetables, I do prefer a heavier knife (that's why I bought another forged global knife), but that is just personal preference. All in all, a great general purpose kitchen knife.

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This 8-in. all-purpose Chef's Knife is Global's most popular knife.Your top choice for slicing large quantities of vegetables, fruit and meat quickly and effectively.Loved by professional chefs around the world, Global knives are an excellent choice for the serious home cook.The thin and razor sharp Global blade allows the cook to cleanly slice through foods, preserving the integrity of the ingredient and maximizing its flavor.The majority of Global knives are ground to a straight point rather than the western style of beveling the edge. To balance their knives Global uses a hollow handle that is filled with just the right amount of sand to create the correct balance. The handle has its own unique darkened dimples for a non-slip grip.Because the knives are very light weight they reduce hand fatigue.Global knives have a smooth contour and seamless, all stainless construction that eliminates food and dirt traps.Global knifes are forged in Japan from CROMOVA 18 Stainless Steel, a blend of 18 percent chromium for good stain resistance plus molybdenum and vanadium which gives excellent edge retention.

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