CHEF’S KNIVES

A high-quality chef's knife is part of the basic equipment of every kitchen. It is suitable not only for cutting meat, fish, and vegetables but also for weighing and chopping herbs and many other ingredients. The ZWILLING Online Shop has a wide range of kitchen knives in its assortment, from solid and reasonably priced knives for the occasional and hobby cook to high-quality models.

A proven chef's knife form from long experience

The shape of classic chef's knives is the same for all variants. The cutting surfaces of the blades, whose total length is between 160 and 260 mm, are curved and taper towards the tip. Asian kitchen knives have different blade shapes compared to classic chef's knives. The cutting surface is not so strongly curved, the top of the blade and the handle form a straight line in most cases.

A chef's knife for professionals should not be too light but also not too heavy. Its weight should make the work easier, but on the other hand, it should not overstrain the cook. Therefore, a good balance between blade and handle weight is an important criterion when buying a chef's knife. For optimum ergonomics, the knife must fit well in the hand during prolonged use. Above all, the blade must be sharp and must not lose its cutting ability (= durability of the blade) so quickly.

Why you should buy a high-quality chef's knife

Cut with a blunt knife blade, destroy the structure of the food or change its consistency negatively. The smoother and cleaner the food is processed, the greater the final pleasure. Kitchen knives from ZWILLING and MIYABI are made of high-quality stainless or damask steels, have a perfect cut, and have a long-lasting blade sharpness. If a kitchen knife loses its sharpness, you will find instructions on how to sharpen knives correctly in our inspiration section. You can also browse through our collection of Knife Sharpeners and steels.

How to find the right chef's knife

In general, you can't go wrong with a classic chef's knife. However, whether you prefer to process food with a classic, Chinese or Japanese chef's knife is an individual question to which there are probably as many answers as there are cooks. First, check whether you prefer a short or long blade. Then test whether the chef's knife fits comfortably in the hand. Which handle material, wood, plastic, or stainless steel, you prefer depends entirely on your taste.

When you hold a high-quality knife in your hands for the first time, you will feel the difference from the less quality kitchen knife. The workmanship and the cut are in a different class. When you cut with such a chef's knife for the first time, you will know what "sharp" means.