Chef's Path Professional Chef Knife Set - 8" Ultra Sharp Japanese Santoku Kitchen Knife - German High Carbon Stainless Steel Chefs Knife with Sheath & Premium Packaging - Best Value Cooking Knife

£13.995
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Chef's Path Professional Chef Knife Set - 8" Ultra Sharp Japanese Santoku Kitchen Knife - German High Carbon Stainless Steel Chefs Knife with Sheath & Premium Packaging - Best Value Cooking Knife

Chef's Path Professional Chef Knife Set - 8" Ultra Sharp Japanese Santoku Kitchen Knife - German High Carbon Stainless Steel Chefs Knife with Sheath & Premium Packaging - Best Value Cooking Knife

RRP: £27.99
Price: £13.995
£13.995 FREE Shipping

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Western knives are also often made with slightly softer steel, which can make sharpening easier and honing a more effective maintenance method (because the steel can more easily be bent back into alignment). If there's one takeaway here, it's that casual home cooks are arguably better off getting a Western chef's knife, since they're more robust and easier to maintain. With its colorful handle — and the option to customize it with an engraving — this Chef's Knife from Made In is as fashionable as it is functional. He's written a lot of equipment-related content for Serious Eats, including reviews of coffee grinders and cast iron skillets.

Exclusions apply including — consumables, customized/engraved items, final sale products, limited edition releases, and other select items. And even for those of us who tend to work with an 8-inch or 10-inch knife, there are some undertakings, such as cutting up a big old watermelon, for which it can be handy to have an even longer one.

It features a high-carbon stainless steel blade that “rarely requires sharpening,” according to the brand. The cut edges of basil stayed mostly green, with very little oxidation, which means the knife’s razor-sharp edge broke very few of the herb’s cells. The full bolster on the Wüsthof Classic (bottom) runs from the handle to the heel of the blade, while the half bolster on the Mercer Culinary Genesis (top) only buttresses the blade where it meets the handle.

With its high-carbon, stain-resistant German steel blade, it effortlessly sliced through tomatoes and cut carrots — we barely had to use any pressure because the blade was so sharp! The daytime kitchen crew at Le Coucou used the MTH-80 for prep and during lunch service for a week, and they praised its outstanding performance on vegetables, herbs, and fish. Generally speaking, the Japanese knives moved through the paper with the least resistance, indicating a higher degree on average of out-of-the-box sharpness. The belly of the blade has a pronounced curve that tapers to a sharp tip, which is best if you prefer to cut using a rocking motion. We're so confident that you will love our products, that we're offering a full 100 day money back guarantee!

It performed well, although something about the shape of the blade near the tip made me feel at times like I might accidentally cut myself, despite using the claw on my guiding hand. However, since most well-made chef's knife have a weight-balance point near the bolster, a lot of professional cooks use the blade grip. You should get a new chef’s knife if you’re using an old knife set or a hodgepodge of hand-me-downs that aren’t, well, cutting it anymore.

If you outsource to a professional (and many home cooks do), make a plan to have them sharpened annually. While testing, we liked that the handle rested perfectly in the center of our palm and felt natural to hold. One Le Coucou chef who prepped shallots and onions in the mornings told us the MTH-80 held the best edge. Another common feature of Western knives is a double-bevel edge, meaning that the edge tapers in evenly on both sides to a fine point, similar to the letter V.

But quality has clearly fallen, as its French Forged Stainless Chef Knife had a surprisingly dull edge right out of the box.

We tested with home cooks in mind and evaluated how well each knife cut and retained an edge after slicing and chopping through onions, whole chickens, cooked steak, carrots and cheddar cheese. Comfort: The best knives have handles that fit the hand comfortably, and this can vary depending on the size of your hand and the way you grip the knife. It was decently sharp—certainly sharp enough for just about any task a home cook would need it for—though it didn't match the sharpness of the Japanese blades. German knives generally weigh more and have thicker blades than their Japanese counterparts; this makes them fit for tough jobs like breaking lobsters and splitting bone-in chicken breasts. Our top picks still came out on top, which means our favorite chef's knives have stood up to more than five years of consistent evaluation.Whether it’s finding great products or discovering helpful advice, we’ll help you get it right (the first time). Unlike most other Japanese knives, the Mac knives are supposed to have a symmetrical edge, meaning the knives should work equally well for right- and left-handed users, which can be a big plus in terms of sharpening ease for those who are less skilled at it.



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  • EAN: 764486781913
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