Kitchen Knives

Whether professional or hobby chef: A good chef's knife is essential equipment and should therefore not be missing in any kitchen. The universally applicable knives are not only suitable for cutting meat, fish, and vegetables, but also for chopping herbs and preparing many other ingredients. In short: Chef's knives are true all-rounders.

In the online shop of Meister Messer, you can choose from a variety of models. Our range includes both affordable chef's knives for those who only occasionally prepare meals, as well as particularly high-quality versions for passionate chefs. The following guide explains which variables you should consider when planning to buy a chef's knife.

The typical features of a chef's knife

In the trade, a wide variety of chef's knives are offered, between which there are sometimes quite considerable differences depending on the forging tradition and intended main purpose of use. Nevertheless, there are some basic similarities between the different designs:

• 1. A chef's knife generally has a relatively long blade. As a rule, the blade length is between 16 and 25 centimeters.
• 2. The chef's knives have a wide blade with a slightly curved cutting surface that tapers towards the tip of the knife.
• 3. The back of the blade and the handle of a chef's knife usually form a single unit, so they are in line. By the way, this also applies to Santoku knives.
• 4. Chef's knives are equipped with a relatively weighty handle, ensuring that the cutting tool is well-balanced. The center of gravity is typically located at the transition between the knife handle and blade.

What types of chef's knives are there?

As the popular all-rounders can differ in terms of their size and shape as well as the materials used, it is not surprising that chef's knives can be categorized in various ways. Some chef's knife tests differentiate between European, Chinese, and Japanese models. Below, we take a closer look at how kitchen knives originating from Asia differ from European knives:

• Japanese Chef's Knives: Santokus typically have a blade length of 15 to 20 centimeters, making them slightly more compact than European variations. In addition, Japanese all-purpose knives stand out with their particularly sharp blades. Another difference from European models is that the balance point of chef's knives in the Japanese style is on the blade - slightly more towards the front.
• Chinese chef's knives: The so-called Duo Dao has an almost rectangular blade, whose shape resembles a cleaver, but is designed for slicing. Another characteristic of Chinese chef's knives is their thin and very sharp blade, which has a double-sided grind. In addition, the blade surface is extremely wide.

Often, however, the classification is based on the blade material. Steel is usually used as the material. While stainless steel is characterized by its high corrosion resistance, chef's knives made of Damascus steel are very sharp. In addition, there are also models with ceramic blades, which also impress with very good cutting properties. For more details on the different blade materials, please refer to the following overview:

• Chef's knives made of steel: Often, conventional knife steel is used as the blade material, primarily consisting of iron and having a carbon content of less than two percent. High-quality knives often have a blade made of carbon steel, which contains more carbon and can therefore be sharpened particularly sharp. In many cases, stainless steel with a certain chromium content is also used to prevent rust.
• Chef's knives made of Damascus steel: In the case of corresponding models, the blade is made up of different types of steel - usually hard and soft steels - that are folded multiple times. This manufacturing process results in particularly sharp and durable blades, which also have a unique appearance. The folding of the steel creates a characteristic pattern that is visible on the blade.
• Ceramic Chef's Knives: Blades made of ceramic - more precisely, zirconium oxide - are very hard, so they wear out very slowly and therefore only need to be sharpened rarely. In addition, the weight of ceramic chef's knives is comparatively low. It is also worth mentioning that these knives are considered taste-neutral, meaning they do not absorb any foreign odors. Chef's knives with ceramic blades are therefore ideal for foods with a strong taste such as garlic.

Buying a chef's knife: Which criteria are important?

No matter which chef's knife you ultimately choose, it is always a matter of individual preferences and personal taste. If you want to find your personal chef's knife test winner, it is still advisable to consider various factors. In addition to the blade length and blade material, the handle material and the production process are also among the purchasing criteria that you should keep in mind.

Blade Material: A crucial criterion with every knife purchase

In a chef's knife test, the blade material always ranks among the most important variables. The steel used for the blade determines, on the one hand, how sharp the edge can be sharpened and, on the other hand, how long the knife blade stays sharp. You can remember the following rule of thumb: The more carbon the blade steel contains, the harder the material and the higher the edge retention, i.e., the resistance to wear from mechanical, chemical, and thermal influences.

When it comes to sharpness, chef's knives with Damascus blades have long been considered the absolute non plus ultra. However, there are now various high-performance steels with similarly good material properties. The advantage of softer steel types is mainly that they are often more resistant to rust.

The hardness of technical materials and thus also the blade hardness of knives is indicated in Rockwell, abbreviated as HRC. For good chef's knives, the blade hardness is usually at least 55 HRC. Especially hard knife blades – for example, made of Damascus steel – even reach values of 60 to 65 HRC.

Blade length: Approximately 20 centimeters usually optimal

Depending on the model, chef's knives have a blade length of 16 to 25 centimeters. Shorter knives are great for peeling fruits and vegetables. Versions with a longer blade are ideal for chopping and mincing. If the blade is relatively narrow, the cutting tool can also be used for filleting.

For home use, a model with a blade length of 18 to 20 centimeters is recommended. Professionals typically prefer chef's knives with a longer blade, as they require less force when using such a tool.

Tendenziell gilt: Je länger die Klinge des Messers, desto höher fällt das Gewicht des Schneidwerkzeugs aus. Ob Du ein wuchtiges oder eher ein kompaktes Modell bevorzugst, ist jedoch grösstenteils eine Frage Deines individuellen Geschmacks. Schwere Kochmesser erleichtern Dir durch ihr Eigengewicht zwar prinzipiell die Arbeit. Dafür ist das Schneiden mit einem leichten Modell bei längerer Gebrauchsdauer weniger anstrengend.

Handle material: Personal preferences are crucial

When it comes to the handle material, you essentially have the choice between plastic, wood, and metal. If you value a particularly high-quality look, models with a wooden handle - for example, made of olive or walnut wood - are especially suitable. Chef's knives with a metal handle also make a visual impact, but they are a bit heavier. In addition, they have a very long lifespan and are easy to clean, which also applies to handles made of plastic.

The ergonomics of the handle are also very important. This becomes particularly significant when you want to use the kitchen utensil frequently or spend extended periods of time in your kitchen. In order to work optimally with the cutting tool, the handle should also be non-slip.

Production method: Stamped or forged

Knife blade is not the same as knife blade, because there are two different production processes. This applies not only to chef's knives, but also to other types of knives, for example bread knives. The blade blank can either be punched out of a sheet steel and then ground or handcrafted.

Cutting out the blade is less complex and therefore more cost-effective. However, hand-forged knife blades have a higher density ratio, making them harder to sharpen and staying sharp for longer. Corresponding models may be slightly more expensive to purchase, but they are also more durable.

Single chef's knife or chef's knife set?

Knife sets are offered in various designs. A pure cooking knife set usually consists of three to five knives of different sizes. Good kitchen knife sets, on the other hand, are composed of all types of knives needed for food preparation, typically including a chef's knife. A set primarily offers you three advantages:

• 1. You have the right kitchen utensil ready for every cutting task. Because even though the knives are generally versatile, not every design is equally suitable for every requirement.
• 2. If you buy all the cutting tools included in a knife set individually, the acquisition costs are higher. Therefore, if you opt for a set, you save money.
• 3. Knives in a uniform design also look visually appealing.

However, buying a knife set is only worthwhile if you actually use the kitchen utensils. Therefore, buying a set is particularly suitable for those who want to acquire a basic equipment or cook frequently.

Care tips: This is how the chef's knife stays sharp for a long time

To ensure that your chef's knife functions perfectly for as long as possible, there are some things you should keep in mind. Cleaning, storage, and maintenance of the cutting tool are of utmost importance:

• Cleaning: You should never put high-quality chef's knives in the dishwasher. Aggressive salts and the heat can damage the blade, causing the kitchen tools to become dull relatively quickly. Instead, it is advisable to rinse the knife with water after use and clean it with a cloth. If necessary, you should use a gentle dish soap. After washing, it is recommended to dry the knife immediately.
• Base: Whether it's an affordable chef's knife or a professional chef's knife - use a wooden or plastic board as a base whenever possible. On the other hand, glass, stone, or porcelain are not suitable as cutting surfaces, as they contribute to the blade's wear.
• Storage: The chef's knife should never be stored loosely together with other cutlery in a drawer. There is a risk that the knife will come into contact with other blades, contributing to wear. For proper storage, knife blocks, magnetic strips, and blade guards are particularly recommended.
• Care: Even high-quality chef's knives will eventually become dull. While you can realign the blade with a honing steel, the knife can be sharpened with special sharpening tools - for example, with a sharpening stone.

Order high-quality chef's knives online

Do you want to buy a chef's knife to have a real all-rounder for preparing meals? In this case, you should take a look at the chef's knife shop of Meister Messer. Our range includes not only a large number of chef's knives, but also various chef's knife sets and of course other types of kitchen knives.

Expand your kitchen equipment now with a high-quality utility knife by ordering a chef's knife from Meister Messer.

FAQ - Frequently Asked Questions about "Chef's Knives"

How long is a chef's knife?

The blade length of chef's knives is usually between 16 and 25 centimeters. European chef's knives tend to be slightly longer and heavier than Asian models.

How expensive are high-quality chef's knives?

Affordable models are already available in stores from 30 to 40 CHF. If you want to buy a high-quality chef's knife, however, you should expect to pay around 100 to 200 Swiss Francs. The price of the knife depends in particular on the blade material used and the production effort.

How often do chef's knives need to be sharpened?

How often you should sharpen a chef's knife depends mainly on the blade material and the intensity of use. In general, it is sufficient to sharpen the knife every two to three years. However, with intensive use, the blade should be sharpened more frequently.

Which is the best chef's knife?

There is no one chef's knife that outshines all other knives. In stores, numerous high-quality models can be found. What is crucial is that a high-quality steel is used for the blade. Whether you prefer working with a compact or a hefty chef's knife, on the other hand, is more a matter of personal preference.