Chef Knives

Kitchen knife is the general term for any knife used in food preparation. A chef knife is one type, the broad all-purpose blade. Paring, bread, utility, fillet and steak knives are other kitchen knives with narrower jobs. Most cooks start with a chef knife and add the rest as they need them.

A chef knife for most cutting, a paring knife for small work and peeling, and a serrated bread knife for loaves. This collection holds all three types: a paring knife with a 3.5 inch blade, a bread knife with an 8 inch blade and chef knives from 5.25 to 13 inches.

Yes, if you accept the upkeep. A forged blade holds a keen edge and can be sharpened at home on a stone. Forged carbon steel and Damascus need more care than stainless: dry the blade after use and oil it lightly. Left wet, both will rust.

Most professional cooks do the bulk of their cutting with a chef knife, usually with an 8 inch blade. Ours come in 8 inch lengths with handles in rosewood, walnut, olive wood or resin, in Damascus and in forged carbon steel, each with a leather blade guard.

Yes. The blade or the leather guard can be engraved as a paid option, and every chef knife ships with a char leather blade guard. Wood handles cannot be engraved, so the name or date goes on the steel or the leather.