Kitchen Knives Archives

New Knives October 2024

BLADE Staff

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October 28, 2024

What’s on the menu this month? A bevy of new kitchen knives–both factory and custom.

With the big holidays ahead, we’re heading into the thick of eating season. In turn, it might be time to up the game of your kitchen tools. We have selected a bevy of new custom and factory kitchen knives to show off this month, which only leaves the question—what’s on your menu?

Gabe Fletcher and Don Nguyen Slicer

KNIFE TYPE: Slicer
BLADE LENGTH: 17.25”
BLADE MATERIAL: Damascus of 1080 carbon and 15N20 nickel-alloy steels
BLADE GRIND: Convex w/a fuller
HANDLE MATERIAL: Carbon fiber and G-10
OVERALL LENGTH: 23.25”
MAKERS’ PRICE FOR A SIMILAR KNIFE: $8,000
KNIFE TO KNOW: The knife is a collaboration between Gabe Fletcher and Don Nguyen; Gabe forged the damascus and the blade, and Don finish ground it and made the handle; Gabe also made a special beer called Nguyen for the collaboration through his Anchorage Brewing Co.; Gabe is an ABS apprentice smith
MAKERS: Gabe Fletcher and Don Nguyen, (Jocelyn Frasier image)

DP Custom Knives Chef’s Knife

PATTERN: Chef’s knife
MODEL NAME: Honyaki gyuto
BLADE LENGTH: 9.45”
BLADE MATERIAL: W2 tool steel
BLADE GRIND: “S” type
BLADE FINISH: Hand-sanded satin
HANDLE MATERIAL: Ukrainian bog oak
BOLSTER MATERIAL: Antique Westinghouse Micarta® and copper
OVERALL LENGTH: 15.95”
KNIFE TO KNOW: The maker’s Honyaki Gyuto won Best Chef’s Knife at the 2024 Sydney Knife Show
MAKER’S PRICE FOR A SIMILAR KNIFE: $1,546 at press-time exchange rate
MAKER: Dmitriy Popov, DP Custom Knives, dpcustomknives.com.au, (Rod Hoare image)

Jonas Blade & Metalworks Senshi

KNIFE NAME: Senshi
PATTERN: Chef’s knife
BLADE LENGTH: 9.25”
BLADE MATERIAL: Damascus of 1084 carbon and 15N20 nickel-alloy steels
DAMASCUS PATTERN: River of Fire + twist
BLADE GRIND: Flat w/a convex edge
HANDLE MATERIAL: Black stabilized amboyna
BOLSTER: Micarta® and brass
OVERALL LENGTH: 14”
KNIFE TO KNOW: The maker is an ABS master smith
MAKER’S PRICE FOR A SIMILAR KNIFE: $4,600
MAKER: Zack Jonas, Jonas Blade & Metalworks, (SharpByCoop image)

Brent Stubblefield Chef’s Knife

PATTERN: Chef’s knife
BLADE LENGTH: 12”
BLADE MATERIAL: Mosaic damascus
BLADE GRIND: “S” type
HANDLE MATERIAL: Desert ironwood
BOLSTER: Fine silver
OVERALL LENGTH: 17.5”
MAKER’S PRICE FOR A SIMILAR KNIFE: $2,400
MAKER: Brent Stubblefield, joinordieknives.com, (SharpByCoop image)

Alexandre Chaves Chef’s Knife

PATTERN: Chef’s knife
BLADE LENGTH: 9.75”
BLADE MATERIAL: A damascus of 1084 carbon and 15N20 nickel-alloy steels
ROCKWELL HARDNESS: 60 HRC
BLADE GRIND: Convex
BLADE FINISH: Contrast etched w/Gator Piss etching solution
HANDLE MATERIAL: Elforyn synthetic ivory; filework inlaid w/crushed natural Shattuckite and contrasted w/gold resin
BOLSTER MATERIAL: 9,000-year-old bog oak w/purple maple spacer
OVERALL LENGTH: 14”
MAKER’S PRICE FOR A SIMILAR KNIFE: $3,000
KNIFE TO KNOW: The blade features a K-tip, aka kiritsuke tip, designed for precision and versatility in fine slicing, dicing and scoring, as well as more delicate work such as preparing fish and fine cuts of meat; the knife is a wedding present for the maker’s little sister
MAKER: Alexandre Chaves, (Jocelyn Frasier image)

Modern Cooking UG Chef’s Knife

PATTERN: Chef’s knife
BLADE LENGTH: 9.25”
BLADE MATERIAL: Damasteel DS93x dense twist pattern stainless steel
BLADE GRIND: Convex
BOLSTER: Integral forged
HANDLE MATERIAL: Redwood lace burl and copper
OVERALL LENGTH: 10.4”
SHEATH: Redwood lace burl and copper
MAKERS’ PRICE FOR A SIMILAR KNIFE: $2,775 at press-time exchange rate
KNIFE TO KNOW: The knife is a collaboration between Naohito Myojin of Japan and European Jonas Johnsson; Johnsson did the forging, profiling, handle and saya (scabbard), and Myojin ground the blade; Modern Cooking organized the collaboration in partnership with Bonsai Boys Trading
MAKERS: Naohito Myojin and Jonas Johnsson, Modern Cooking UG, moderncooking.com, (SharpByCoop image)

Andrea Lisch Chef’s Knife

PATTERN: Chef’s knife
BLADE LENGTH: 6.5”
BLADE MATERIAL: Feather pattern damascus
BLADE GRIND: Custom convex
BOLSTER: Damascus
HANDLE MATERIAL: Black walnut
CONSTRUCTION: Forged integral
OVERALL LENGTH: 11.25”
MAKER’S PRICE FOR A SIMILAR KNIFE: $1,300
KNIFE TO KNOW: The maker is a journeyman smith in the American Bladesmith Society
MAKER: Andrea Lisch, (SharpByCoop image)

Ceilidh Dalton Veggie Chopper

KNIFE NAME: Yellowjacket
KNIFE TYPE: Veggie Chopper
BLADE LENGTH: 3.94”
BLADE MATERIAL: Damascus of 1075 carbon and 15N20 nickel-alloy steels
BLADE GRIND: Flat
DAMASCUS PATTERN: Feather forged by Mathew McVicker
HANDLE MATERIAL: Spalted tamarind
BOLSTER: Ebony
OVERALL LENGTH: 8.27”
KNIFE TO KNOW: The maker is a probationary member of the Australian Knifemakers Guild
MAKER: Ceilidh Dalton, (Rod Hoare image)

Jose Santiago-Cummings Steak Knife Set

PATTERN: Steak knife set
BLADE LENGTHS: 5”
BLADE STEEL: Damasteel stainless damascus in a Thor pattern
BLADE GRIND: Full flat
HANDLE: Mastodon ivory, red spacer, ironwood
BUTTCAPS: Mokume gane and red-dyed coral
OVERALL LENGTHS: 9”
MAKER’S PRICE: $1,500 for the set, including stand; $300 per knife
MAKER: Jose Santiago-Cummings, santiagoknives.com, (Jocelyn Frasier image)

Geoffrey Baze Chef’s Knife

PATTERN: Chef’s knife
BLADE LENGTH: 9”
BLADE MATERIAL: W2 tool steel
BLADE GRIND: Flat
HANDLE: Tasmanian blackwood w/bird’s-beak butt
HANDLE PINS: Black Micarta®
OVERALL LENGTH: 14”
KNIFE TO KNOW: The maker is an ABS apprentice smith
MAKER: Geoffrey Baze, (Jocelyn Frasier image)

Coast Contra

KNIFE NAME: Contra
MODEL TYPE: EDC pocketknife
BLADE LENGTH: 2.5”
BLADE STEEL: 7Cr17 stainless
BLADE PATTERN: Wharncliffe
BLADE FINISH: Flat black titanium nitride coating
BLADE OPENER: Blade hole
HANDLE MATERIAL: stainless steel w/hole for a lanyard
POCKET CLIP: One position
LOCK: Framelock
CLOSED LENGTH: 3.75”
CONTINENT OF ORIGIN: Asia
MSRP: $29.99
COMPANY: Coast, coastportland.com

SOG Knives Bulwark

KNIFE NAME: Bulwark
DESIGNER: Mikkel Willumsen
KNIFE TYPE: Flipper folder
BLADE LENGTH: 3”
BLADE MATERIAL: D2 tool steel
BLADE PATTERN: Drop point
BLADE @THICKEST: .14”
BLADE FINISH: Black PVD coating
BLADE OPENERS: Blade hole and flipper tab
HANDLE MATERIAL: Micarta® in green (shown) or blue color options
POCKET CLIP: Reversible, low carry
LOCK: Framelock
WEIGHT: 3 ozs.
CLOSED LENGTH: 4”
CONTINENT OF ORIGIN: Asia
MSRP: $124.95
COMPANY: SOG Knives, sogknives.com

Check Out More Knife Drops:

Production And Custom Kitchen Kinves
Production And Custom Damascus And Stainless Steel Knives
Production And Custom Large Blade Knives

Best Gyuto Knife: East And West Meet Over Dinner

Reuben Bolieu

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October 23, 2024

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Best Gyuto Knife: East And West Meet Over Dinner

The Japanese take on Western chef’s knives are mighty mealmakers. Here are some top-notch options.

A gyuto is a versatile, multi-purpose kitchen knife perfect for professional chefs and home cooks. It typically features a thinner, lighter blade than traditional chef’s knives, sharpened at a steeper angle for extremely precise and clean cuts. It often has a flatter profile toward the heel and a more gradual curve near the tip, making it versatile for various cutting techniques. The handle is often lighter and more agile, reflecting the Japanese emphasis on nimble and efficient movements in the kitchen.

Fox Knives Gyuto 2C 504 0L

Fox gyuto effortlessly cuts chicken thighs — The Fox gyuto effortlessly prepared chicken thighs for delicious teriyaki chicken and yakitori, trimming excess fat and skin.

FOX Knives Gyuto 2C 504 OL
Blade Length: 6.69”
Blade Steel: 4119 nitro-B stainless
Blade Grind: Flat
Blade @Thickest: .08”
Blade Finish: Satin
Handle Material: Olive wood
Overall Length: 11.81”
Country of Origin: Italy
MSRP: $75.70

Pros

Durable 4119 Nitro-B Stainless Steel Blade
Exceptional Balance and Lightweight Design
Comfortable Olivewood Handle

Cons

Limited Grip for Large Hands

The Fox Knives Gyuto 2C 504 0L is a representative example of the genre. Crafted with precision and passion, it features a razor-sharp blade that is durable and holds an edge. The elegant handle offers a comfortable grip and a smidge of rustic charm.

At just 5.11 ounces, this featherweight beauty is a breeze to manipulate and perfectly balanced for effortless slicing, dicing and chopping. The 4119 nitro-B stainless steel blade’s Rockwell hardness of 55-57 HRC guarantees superior resilience, while the satin finish adds a touch of sophistication. Equipped with sturdy stainless-steel rivets, this gyuto is a culinary companion you can trust, not just a kitchen tool.

When in Japan, I love ordering yakitori—skewered, grilled chicken with a savory, slightly sweet flavor and smoky aroma. Making the dish was a team effort using specific knives for deboning and slicing the chicken into proper portions for the skewers. The key is to use a slow rocking/chopping motion to make clean, decisive slices rather than sawing through the meat, resulting in “chainsaw chicken.”

Fox knife cuts potatoes and carrots — The Fox sliced potatoes, onions, garlic and carrots for pot roast. The thin edge and super comfortable handle were unmatched.

Since the gyuto is the Japanese version of the archetypal Western chef’s knife, I made a Western dish—beef pot roast—and did the vegetable prep with the Fox. Slicing vegetables, potatoes, carrots and onions was a breeze with this slicing machine. I keep it simple, using rock chops, cross chops and pull cuts 90 percent of the time. Push cuts with the heel of the blade work well for hard veggies. Meanwhile, the olivewood handle remained comfy with no hot spots and grippy even when wet or covered with chicken fat. Leave it to the Italians to utilize this stunningly underused wood. Regarding plating, the Fox sliced the most elegant roast beef that ever graced a dish.

Condor Tool & Knife Shefu Kitchen Gyuto

Condor gyuto deboned chicken thighs — The Condor Shefu deboned multiple chicken thighs using a roll-cutting method for yakitori skewers and teriyaki chicken.

Shefu Kitchen Gyuto Specs
Blade Length: 7.83”
Blade Steel: 440C stainless
Blade Grind: Full flat w/second bevel
Blade @Thickest: .12”
Blade Finish: Blasted satin
Handle Material: Epoxy resin and hickory
Overall Length: 12.92”
Sheath: Welted leather
Country of Origin: El Salvador
MSRP: $154.98

Pros

Versatile Outdoor and Culinary Tool
Comfortable and Ergonomic Handle
Full Flat Grind with Second Bevel

Cons

Bit hefty

The Shefu Kitchen Gyuto from Condor Tool & Knife is a multi-use knife designed for bushcraft enthusiasts who want to prepare delicious meals while enjoying the great outdoors. Crafted with precision in mind, the Shefu is perfect for slicing vegetables and expertly preparing meat and fish. It is a versatile tool ready to tackle any culinary challenge.

The Condor gyuto is hardy and beautiful. The full flat grind with a second bevel ensures optimal slicing performance, while the handle provides a comfortable, secure grip. The knife strikes the perfect balance between heft and maneuverability. The leather sheath provides safe storage and easy transport.

I pushed the Shefu into service sectioning beef roast and deboning and trimming six chicken thighs. The knife tackled the tasks with ease. Slicing 3.5-pound roast required a sharp yet hefty slicer like a cleaver. The Shefu fit the bill and delivered. Bottom round roast is tough as woodpecker lips, and a thin, flexible blade need not apply here. At 9.88 ounces, the Condor’s robust blade strikes the perfect balance between heft and finesse.

Condor gyuto in sheath — The Condor has the only sheath of the test bunch, of a beautifully handcrafted welted leather for safe storage and easy transport.

The handle has a colorful, comfortable oval shape that nestles in the hand. Hot spots and fatigue are nearly impossible with this grip. The full tang offers strength and security while keeping balance and weight at the forefront. The Shefu is an essential for any cooking enthusiast, whether at home or in the wild.

Spyderco Itamae Gyuto

Spyderco Gyuto prepares food — The author prepared the chicken yakisoba using the Spyderco. The knife sliced and diced carrots, onions, peppers, shiitake mushrooms, chicken and green onions for garnish.

Itamae Gyuto Specs
Designer: Murray Carter
Blade Length: 10.06”
Blade Steel: Super Blue/SUS410
Blade Grind: Full flat
Blade @Thickest: .094”
Blade Finish: Satin
Handle Material: Burl G-10 in the octagonal wa style
Overall Length: 15.35”
Country of Origin: Japan
MSRP: $334

Pros

Exceptional Blade Construction
High-Quality, Ergonomic Handle
Beautiful Design and Craftsmanship

Cons

Higher Price Point

The Itamae Gyuto is part of the Spyderco Murray Carter Collection Itamae Series. The elite cutlery series is designed for highly skilled sushi chefs and showcases uncompromising craftsmanship and premium materials.

The Itamae Gyuto features a blade expertly crafted from laminated steel—an Aogami Super Blue core clad between layers of high-quality stainless. The three-layer construction ensures exceptional durability and sharpness, with Carter’s signature “Carter Elbow*” adding strength to the blade’s tip.

Paired with a traditional wa-style octagonal handle of stunning burl G-10 and highlighted with a black G-10 ferrule, the Itamae Gyuto embodies the spirit of Carter’s coveted custom kitchen knives. Tipping the scales at 7.4 ounces, it sets an impressive standard in high-performance household cutlery.

The Itamae Gyuto is a sushi knife and I’m a fan. Part of my time in Japan was seeking out various types of sushi. The second most rewarding part was watching the chefs work precisely as if it were the most critical game of Operation ever played—they are pros!

I used the test model to prepare carrots, onions, shiitake mushrooms, peppers, green onions and chicken for the famed yakisoba dish: fried street food noodles choked full of veggies, savory sauce and protein. Simple ingredients still require various knife techniques.

I used push-cuts on the tough carrots to square them to a safe position to stabilize them and make thin slices. From there, I stacked the slices for some rock-chopping to julienne a pile of carrots—in this instance, to make matchstick-sized carrot sticks. The secret to stir-fry cooking is preparation and cutting relatively equal-sized pieces of food to ensure equal cooking time.

Spyderco juliennes carrots — To create julienne slices, the author employed the rock-chopping method with the Spyderco, again utilizing a chef’s pinch-grip and a claw grip with the offhand to support the food.

I used rock chopping and pull cuts—two techniques in which the Itamae excels—to slice the red peppers. To pull cut them, I placed the knife tip down on the board and sliced backward. By this time, the laminated steel had formed a nice patina from avocado, peppers, onions and chicken on the bevel, giving it a nice used look. Crafted in Japan, the Itamae Gyuto is an ultimate favorite among professional chefs and passionate cooking enthusiasts.

*Editor’s note: Through the Carter Elbow, Murray Carter combines the best features of a traditional Japanese wabocho kitchen knife with his Wharncliffe Brute neck knife. The design feature allows more steel to reinforce the forward tip of the blade compared to standard gyuto or French-style chef’s knife profiles.

The Joy of Cooking Knife Review

Steve Shackleford

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October 18, 2024

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Ethan Becker and Dan Eastland collaborate on a sharp tool for the kitchen.

Long-time knife designer Ethan Becker and Dan Eastland of Dogwood Custom Knives have collaborated on a chef’s knife that combines each of the principals’ vision of exactly what such a knife should be.

Introduced at BLADE Show 2024, the Joy of Cooking 8-inch K-tip chef’s knife is a mix of Japanese and Western styles and premium stainless steel and synthetic handle materials.

It also has the iconic Joy of Cooking logo on the blade, Joy of Cooking the internationally renowned cookbook originally written by Becker’s mother, Irma Rombauer, and edited in some subsequent editions by Ethan. He handed those duties off and today the book is co-edited most ably by his son, John, and Megan Scott.

The heel of the blade curves toward the rear and sits flat on the surface for controlled cutting.

With extensive experience as both a knifemaker and a cook, Eastland brings the kind of know-how to the project that gives it edged gravitas.

“Dan is pretty much the perfect person to do this because he’s been in a commercial kitchen and knows his way around that,” Ethan said.

Dan also spent a number of years as an apprentice maker to Georgia Knife Makers Guild member Andy Roy of Fiddleback Forge in North Georgia, and now builds knives at Dogwood Custom Knives in Greenville, South Carolina.

Joy of cooking knife handle — Handle materials come in a choice of natural (shown here; note the texture and grain) and black Micarta® and blue, red or black G-10.

As for the Joy of Cooking knife and its features, Dan approaches it all from the maker/cook perspective.

“The blade has a Japanese influence. I always liked Japanese blade geometry and balance, but I didn’t like their handles. Ethan and I both like a little palm swell,” he noted, “so we wanted more of a Western-style handle.”

In Joy of Cooking, Ethan writes about a grip for home cooks that’s comfortable, Dan said, so the handle has rounded corners to eliminate hot spots and an overall design that helps promote a pinch grip. The blade is weighted toward the front for balance and has the K tip for precise tip work.

Tip of the joy of cooking knife — The K tip gives the knife a piercing feature lacking in such Japanese designs as the santoku.

Ethan said he’s a big fan of the santoku style and has designed santokus and used them in the kitchen almost exclusively for 20 years.

“The one problem with the santoku is it really doesn’t have a good piercer,” he noted. “You can get by without a piercer if you keep the knife really sharp but guess what—most people don’t keep their knives sharp enough. But for such jobs as taking off the top of a tomato, for instance, the K tip works pretty good.”

Dan lauded the utility of the K tip for other tasks as well, adding, “My grandmother opened all the packaging with the tip of a kitchen knife. No matter what knife you gave her, she sliced the top of the package open with the tip and went to work.” The K tip is tailor made for such chores, as well as others.

Joy of cooking knife handle palm swell — The collaborators prefer a Western-style handle and gave the Joy of Cooking Knife grip a palm swell as a result.

The edge has a nice curvature for rock chopping and push cutting meats and vegetables. The heel of the blade also curves toward the rear and sits flat on the surface for controlled cutting.

“The neat thing is when the blade comes down [at the heel during a rocking cut or chop], it stops,” Ethan explained. “It’s also good for a push cut,” Dan added, “so it’s good for both a rock chop and push cut. And having that heel down a little bit it will bottom out, so you cut all the way through something and don’t wind up with little partially cut bits at the end.”

Joy Of Cooking Knife Details

The 8-inch blade is CPM S35VN stainless steel. The Rockwell hardness is 60 HRC and the blade is 3/32-inch thick at the thickest. Along with the contoured handle the knife weighs in at a scant 5.5 ounces.

Joy of cooking knife sheath — A hard plastic cover with plastic snaps contains and protects the knife.

“I’m of the opinion the Greeks told us everything we need to know about a double-inclined plane—the longer the plane and the lower the angle, the more efficient it is,” Dan said. “A knife blade is a double-inclined plane, and I wanted to make this knife as light as possible.”

He returned to his grandmother’s experience.

“And again, my grandmother used to complain that Henckels and Wusthof, she loved the knives, but they weighed almost as much as she did. By using the S35VN we’ve been able to thin it out and get a mechanically better cutting blade, but also a lighter blade.”

Ethan agreed that most kitchen knives are too heavy.

From left at BLADE Show 2024: John Becker, co-editor of Joy of Cooking, Dan Eastland of Dogwood Custom Knives and long-time knife designer Ethan Becker.

“The wrist gets tired easy and to be able to not have very much weight that you’re working with, hey, what’s wrong with that?” he observed. “Most traditional kitchen blades were thick because they were forged before they were ground … The cutlers in Europe were very, very concerned that the housewives would use the blades for things they weren’t supposed to, so they used soft steel so it wouldn’t nick and if they opened bottles with it it wouldn’t hurt it. The result was blades that didn’t hold an edge worth a damn and were not terribly efficient.”

Dan said the S35VN has good corrosion resistance and the edge retention is phenomenal.

“We tested the knife extensively in an industrial kitchen to ensure edge retention and durability, and I like S35VN because it’s a good balance of durability and edge retention. And we can get that 60 Rockwell so it can take a nice, keen edge and we don’t have to worry about it chipping out.”

As noted, Dan and Ethan wanted a Western-style handle with a palm swell and offer it in a choice of G-10 and Micarta®. The Micarta is available in black and natural versions, both with texture and grain for purchase. The G-10 comes in red, black and blue.

“Those colors will always be the same over time as we introduce other knives in the lineup, so you can buy a knife that will match whichever color knife you previously bought,” Dan said. The intent is for there to be a complete set of Joy of Cooking knives, though nothing was set in stone in that regard at press time.

Pros

Collaborative Expertise
Versatile Blade Design
Premium Blade Material

Cons

Higher Price Point
Plastic Snap Cover

Joy Of Cooking 8” Chef’s Knife Specs
Designers: Ethan Becker and Dan Eastland
Company: Dogwood Custom Knives
Blade Length: 8”
Blade Steel: CPM S35VN stainless
Rockwell Hardness: 60 HRC
Blade @Thickest: 3/32”
Handle: Black and natural Micarta® and blue, red and black G-10 options
Overall Length: 13”
Carry: Plastic snap cover
Knife to Know: K tip blade; lightweight design; hidden handle pins
Country of Origin: USA
MSRP: $200

More Kitchen Knives:

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Best Tomato Knives: Top Picks For This Delicate Job

Kitchen Knives

Dexter Ewing

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October 14, 2024

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Best Tomato Knives: Top Picks For This Delicate Job

No matter how you slice it, three top tomato knives turn the trick.

Nothing beats homegrown tomatoes and tomato sandwiches, or just simply enjoying them as they are, sliced up with all their juicy goodness. Who doesn’t love a ripe and ready tomato?

Cutting tomatoes requires a very sharp knife. Besides writing for this fine publication, I also have another side hustle of running a sharpening service. I get asked all the time, “How do I know when it is time to have my kitchen knives sharpened?” I always answer with the tomato test. If your knife cannot slice a tomato cleanly without squashing it, then it is time for a sharpening.

Tomatoes have a firm exterior and a squishy/liquid interior. A sharp knife is mandatory to break through the firm exterior. If your knife is dull, it won’t bite right into the exterior but instead will squash it, thus squeezing out the juice and ruining a good slice of succulent tomato.

Sure, any sharp kitchen knife will slice tomatoes and do a fine job of it. But there are specially designed tomato knives that take the work out of perfect slicing. If you do a lot of meal prep involving tomatoes, then you might want to procure one of the following tomato-slicing knives for the occasion.

Case Tomato Slicer

Case Tomato Slicer
Blade Length: 5.5″
Overall Length: 9.25″
Blade Material: Tru-Sharp Stainless
Handle Material: Walnut
Country of Origin: USA
MSRP: $39

Pros

Hightly effective for tomatoes
Durable and attractive Construction
Effortless cutting

Cons

Limited to specific tasks

The 5½-inch Tomato Slicer from Case is a highly effective tomato knife. It is specifically designed to make quick work of processing tomatoes without damaging them. The 5½-inch blade is slender and has a trailing-point shape. It is hollow ground, fully serrated and Tru-Sharp stainless steel (420 HC stainless). The handle is walnut and features triple-rivet construction for strength and durability. It is a nice-looking knife and part of a larger household cutlery family Case offers with the same blade and handle materials.

Performance wise the knife excels. The serrations cut smoothly but have an aggressive bite that help break cleanly through the tomato’s firm skin. The hollow grind and slender blade aid in sailing through the fruit without collapsing it. The knife is quite effortless in action. Due to the slender, almost minimalist blade width I would limit use of the knife to tomatoes and other similar fruits like grapes and kiwi. It is sort of a specific-use knife and not one you generally grab when you need to cut something in the kitchen. It is more like a hybrid knife. It has a serrated edge but cuts clean and smooth similar to a plain edge knife. MSRP: $38.99. Country of origin: USA.

Kershaw Utility Knife

Kershaw Utility Knife Specs
Blade Length: 6″
Overall Length: 10.6″
Blade Material: DIN 1.4116
Handle Material: Polypropylene
Country of Origin: China
MSRP: $21

Pros

Versatile for light-to-medium tasks
Comfortable and Secure Grip
Affordable

Cons

Not made for tough tasks
Very basic design

The Kershaw 6-inch Utility Knife is designed to be a “do-it-all” knife in the kitchen for light-to-medium-duty food prep tasks, and can handle meats, fruits and vegetables with no problem. One look at this knife and the word “basic” comes to mind. It is just a no-frills kitchen knife and I say that not in a negative light but rather a positive one. Sometimes simple is the way to go; it is the most direct way.

The 6-inch blade is DIN 1.4116 stainless steel in a nice brushed-satin finish. The handle has an expanded front section that not only acts as a finger stop but also is shaped in a way that promotes using the pinch grip for more precise control for detail cutting. The handle profile is rounded so it sits in your grip nicely and comfortably with no hot spots to speak of. The material is molded polypropylene and sports a slight texturing to aid in grip retention. As an added bonus, the knife comes with a molded plastic slip sheath to protect the blade when not in use. Because of this, the knife can be stored in a backpack for a camping trip, a drawer of your RV or a kitchen drawer, all without worry of edge damage or accidental cuts.

Due to the very thin blade stock (.057 inch at the thickest), the Kershaw slices tomatoes with surgical precision. The edge bites into the skin and glides right through with very little resistance. The blade is somewhat flexible but not as much as, say, a fillet knife. You are still able to flex the blade a bit, so I would not tackle any tough cutting with it and certainly not torque the handle. The blade shape is adaptable to all sorts of food prep tasks, from meats to vegetables to fruits.

The size is perfect to accompany a larger chef’s knife, for those tasks for which an 8-inch chef’s knife is too big and a paring knife is too small. The major selling points are the basic design, thin blade stock, rounded handle and price. MSRP: $20.99. Country of origin: China.

Gerber ComplEAT Utility Knife

Gerber ComplEAT Specs
Blade Length: 6″
Overall Length: 10″
Blade Material: 4116 German stainless stee
Handle Material: Glass-filled polypropylene
Country of Origin: China
MSRP: $35

Pros

Multi-use versatility
Serrated blade stays sharp
Ergonomics are great

Cons

Constructed of basic materials

The serrated Gerber ComplEAT 6-inch Utility Knife will handle meats, produce and bread. It’s the perfect complement to the other two models—chef’s and paring knives—in the company’s ComplEAT series.

The 6-inch blade is German 4116 stainless steel for affordability and stain resistance. Commonly used in pocketknives, the sheepsfoot blade is utility friendly. The full flat grind thins the serrations down well without being fragile and gives the edge its bite. A stonewash finish seals the micro pores in the steel to prevent rust from forming easily.

The handle is dual molded, with a hard plastic outer frame and inlays of a softer, grippier rubber-like material. The inlays are inset some to provide an innovative finger groove of sorts that allows you to obtain good handle traction, as your fingers and thumb can rest inside it, helping you to control the knife at all times. Additionally, there is a forward pinch grip/recessed area on both sides of the handle for exact control. The handle perimeter features multifaceted chamfers that not only reduce hot spots but also make the handle feel slimmer by removing bulk. An oblong hole accepts a lanyard or simply serves to hang the knife on a peg, nail or hook when not in use.

The handle color is interesting. Gerber calls it Baltic Haze and is a matte light green with dark green rubber inlays. It is more appealing than standard black and fits in well with the outdoor theme. A matching plastic slip sheath protects the blade and is safe to carry in a backpack.

The ComplEAT handles tomatoes similarly to the Case Tomato Slicer. The serrations allow the blade to immediately bite into the tomato skin and help the edge to remain sharp over time. Unlike the Case, the ComplEAT can be used for other foods, too—cucumbers, onions, chicken, pork, beef and even as a bread knife, including bagels, baguettes and such. It is a true multi-use performer. If you need one knife to tackle a variety of food for camping, it might be the one as the evenly spaced serrations cut smoothly. If you prefer infrequent sharpening, the serrations are for you. Why? The serrations’ scallops are sharp and are protected by the teeth.

More Kitchen Knives:

Best Cleavers: Hot Choppers In 2024

Kitchen Knives

Abe Elias

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October 8, 2024

0

Looking for a blade to cut to the quick of most kitchen chores?

As a knife guy for pretty much my entire life, I can own up to the fact that I don’t collect knives, I hoard them. Among the hoard are kitchen knives. I even scour secondhand stores looking for discarded gems or diamonds in the rough. Having said that, I must admit there are only a couple that are my go-to knives in the kitchen. One of them is my old Regent 6-inch-high carbon steel cleaver.

In a sea of kitchen knife styles with various design influences, it seems we periodically return to the cleaver. I use mine for almost everything and love it. Next to my Victorinox paring knives, I could not imagine a kitchen without it. Therefore, this time we look at four cleavers, some traditional and some with a modern twist.

Best Cleavers Specs Comparison

Cleaver	Overall Length (inches)	Blade Length (inches)	Blade @Thickest (inches)	Blade Steel	Handle Material	Sheath	Weight (ounces)	MSRP	Country Of Origin
Cold Steel Cleaver Commercial Series	13.75	9	.137	German 4116 stainless	Kray-Ex	None	23.7	$60	Taiwan
TOPS Knives XXX Dicer	8.88	7	.13	440C stainless	Red and black G-10	Black Kydex	13.6	$330	U.S.A
Condor Serbian Kuvar Cleaver	11.29	6.29	.1	1075 carbon	Natural Micarta w/red liners	Leather	14.46	$110	El Salvador
Bear & Son Professional Chopping Knife	10.125	5	.125	14C28N Sandvik stainless	Black G-10 and white bone	Thermal plastic	4	$160	U.S.A.

Cold Steel Cleaver Commercial Series

Onions are hardly a challenge for the Cold Steel Cleaver. On the other hand, its weight does make it sing through whatever you’re cutting. The effort is in picking it up—gravity handles the rest.

Commercial Cleaver Specs
Overall Length: 13.75″
Blade Length: 9″
Blade @Thickest: .137″
Blade Steel: German 4116 stainless
Handle Material: Kray-Ex
Sheath: None
Weight: 23.7 ozs.
MSRP: $56.99
Country of Origin: Taiwan

Pros

Excellent for butchering
Kray-Ex handle provides a firm grip
High-polished blade is a smooth cutter

Cons

Too Large for regular kitchen tasks:
Prone to Scratching

The Cold Steel Cleaver Commercial Series is a traditional style European design and is a behemoth. I could make three small knives just from the blade. It works great in the kitchen but, due to its size and weight, can be a bit much for such chores as chopping veggies. However, for butchering jobs it is a brawler. I had a chance to process some meat with it, mostly pork chopping up ribs and cutting belly up for the roaster. Not much will stand in its way.

The handle is Kray-Ex, a firm rubber for a solid, vibration-free grip. The high-polished blade finish really cuts down the friction when cutting meat. The meat just slides across the surface. The polished blade is prone to showing scratches if it gets banged around in the drawer with other kitchen wear. I only mention that as I know some people get uptight over it.

As a large butchering tool it works great. I would even pack it for hunting camp. It functions fine as a kitchen chopper, though be prepared for a workout.

The polished finish on the Cold Steel Cleaver might not stay pristine but such a high polish isn’t just for looks. As the author noted, “The friction factor on such blades is low, allowing them to just glide through materials that might otherwise cling to a rough-finished blade.”

Commercial Cleaver Deals

TOPS Knives XXX Dicer

The belly of the TOPS XXX Dicer is quite pronounced. “I suppose you could use it for rocking the blade but the forward position would make it awkward,” the author opined. “For long, drawn-out slicing moves during butchering it could work well.”

XXX Dicer Specs
Overall Length: 8.88″
Blade Length: 7″
Blade @Thickest: .13″
Blade Steel: 440C stainless
Handle Material: Red and black G-10
Sheath: Black Kydex
Weight: 13.6 ozs.
MSRP: $330
Country of Origin: U.S.A

Pros

Versatile for kitchen and game processing
Great control for chopping
Thin blade for easy cutting

Cons

Hollow pins trap debris

At first look, the broad, sweeping blade with a huge belly of the TOPS Knives XXX Dicer reminds me of a Japanese fishmonger’s knife. The fishmongers who process the large fish such as tuna and marlin often can be seen using similar blade styles. I volunteer in my local shooting club’s kitchen, so when I took the XXX Dicer there for them to try, many of the hunters commented how they would like to try it for skinning big game.

For use in the kitchen, the handle is designed so that you choke up for your chopping chores. A forward design also helps you to gain better control over the exaggerated belly curve. It is a large blade yet ground thin enough to make easy work of chopping and slicing jobs. I personally would not mind a bit more handle for when I want to back off on my grip and put some oomph behind it. The handle material works well. I must say, though, I am not fond of the hollow pins as food debris finds its way in there.

What I like about the blade overrides what problems I have with the handle. In the end, I can say I like the Cold Steel cleaver due to its utility.

TOPS XXX Dicer in sheath — The author praised the streamlined blade cover for the TOPS XXX Dicer. It not only protects the cleaver but other blades in the kitchen drawer from being banged up.

XXX Dicer Deals

Condor Serbian Kuvar Cleaver

The Condor’s broad blade not only gives the cleaver some chopping weight, it also doubles as a good serving knife.

Kuvar Cleaver Specs
Overall Length: 11.29″
Blade Length: 6.29″
Blade @Thickest: .1″
Blade Steel: 1075 carbon
Handle Material: Natural Micarta® w/red liners
Sheath: Leather
Weight: 14.46 ozs.
MSRP: $109.98
Country of Origin: El Salvador

Pros

Versatile for kitchen and field use
Durable convex edge
Easy-to-clean handle

Cons

Sheath Design Issues

Even though Goran Mihajlovic designed the Condor Serbian Kuvar Cleaver, for years now—and I mean years—it has been Joe Flowers’ job to spot designers and designs for Condor Tool & Knife and bring them to market. I think I have known Joe for over 20 years, and his passion for cutlery has been unwavering. I think many people are unaware of the passion that drives the knife industry. Now, back to the Kuvar.

The Condor cleaver is a great example of how a different concept gets noticed. In the early days of the North American fur trade, many knife designs were simple kitchen or butcher models. With the Kuvar you not only have a knife that rides well for your kitchen chores, but you can use it in camp.

It does not have a particularly thick blade but what gives it some toughness is the convex edge. The edge is ground high to make it a cutter, though not so high as to make it fragile. As you chop, the convex edge helps the food fall away from the blade. Because of the blade style it would not be my first choice for carving. It would serve well as a field knife if need be. It would be great for chores around the kitchen and processing game. I would not hesitate taking it with me on a wild edibles trek either, while still feeling totally equipped.

The handle is durable and easy to clean. My only beef is the sheath’s snap closure. The knife gets hung up by it on deployment, but then that is the issue with many snap closures.

According to the author, vegetables just pop off the Condor’s convex-edged blade when cut.

Bear & Son Professional Chopping Knife

The Bear Professional Chopping Knife has a full handle and the 5-inch blade “is perfect” for the majority of everyday kitchen work. “It’s large enough to cut most food,” the author wrote, “and nimble enough for light, lively control of each cut.”

Professional Chopping Knife Specs
Overall Length: 10.125″
Blade Length: 5″
Blade @Thickest: .125″
Blade Steel: 14C28N Sandvik stainless
Handle Material: Black G-10 and white bone
Sheath: Thermal plastic
Weight: 4 ozs.
MSRP: $159.99
Country of Origin: U.S.A.

Pros

Visually appealing design
Thin-ground blade for chopping
Light and nimble

Cons

Handle can get slippery when wet
Limited heavy-duty capability

As mentioned, I took the test knives to my shooting club’s kitchen. The Bear & Son Professional Chopping Knife made such a splash that I barely got out of there with it in hand. The overall presentation of the handle with the stonewashed blade turned heads. It not only is a looker but, with its thin-ground blade, works great as a small chopper.

The handle ergonomics are great. The handle is highly polished and, seeing there is no texture or give to the material, it can get a bit slippery when wet. Bear & Son includes a lanyard hole at the butt but used mechanical fasteners up front. There is a slight curve to the blade and a nicely defined point.

It is a great little knife, light and nimble and suited to all kinds of chores. It is very much like one of my go-to knives, a small chef’s style. The grind on the chopper, though, is far better than my small chef’s knife. The sheath protects the blade while in transport or just sitting in a drawer. If anyone wants to buy a small chef’s knife, I need to make room for this one in my kitchen drawer.

The Bear has good handle ergonomics. The use of white bone and black G-10 really make the split handle design pop.

Professional Chopping Knife Deals

Favorite Go-To?

It is not easy being a knife guy these days because there are so many good choices. At BLADE®, we try to bring you a number of selections and along the way introduce you to something you might not find otherwise. Cutting tools come in so many styles and for so many varieties and uses. Even with today’s latest cleavers there is variety and innovation. Use one or more of these designs and you might find your favorite go-to knife.

More Kitchen Knives:

Henckels Everpoint Review: More Knife Than Meets The Eye

Msg Kim Breed (ret.)

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September 27, 2024

1

Henckels Everpoint Review: More Knife Than Meets The Eye

See how an over-the-counter Henckels survives the Breed test.

This time I decided to hit the local retail store trail for a knife just about anyone can buy anytime. Nothing tweaked my fancy till I hit a major chain store. There I found an inexpensive Henckels Everpoint 8-inch chef’s knife. Well, let’s just say I’m impressed with the quality of the Henckels. Read on and see why.

Henckels Everpoint Sharpness Test

Henckels Everpoint stays sharp — The knife had to slice paper once more to see if the horn whacks did any harm the author could not feel. It was still slicing and dicing like in the beginning.

First was the 20-pound-bond-copy-paper slice. The knife was very sharp and aggressive slicing the paper. I had to take care not to skin parts of my finger off. As fast as I could move, I could slice the paper. The knife was off to a great start.

Henckels Everpoint Food Prep

Everpoint slicing tomatoes — The knife sliced the tomatoes fast without mushing them and produced very thin slices.

Now to use the Everpoint for its intended purpose: food preparation. I picked some cherry tomatoes and the last yellow squash from the garden. The knife sliced the tomatoes fast without mushing them. I could get very thin slices. The same went for the yellow squash. The knife was light in hand and well balanced.

Henckels Everpoint Medium Duty Tests

Henckels Everpoint cuts rope. — The Henckels surprised the author by making 200 crunching cuts in the sisal rope, and the knife was ready for more.

The rest of the test was to see how far the knife would go before the edge failed. Getting my technique down with some single-walled cardboard, the chef’s knife sailed through it aggressively with no problems. Very nice!

Next was some whittling on pine. The Henckels gave me some very smooth curlicues. I was surprised at how controllable the knife was, from very fine shavings to deep bites with heavy pieces. It’s a lot different whittling with an 8-inch chef’s knife but it came through with flying colors.

Skiving 8-ounce leather was next. The knife crunched aggressively with every cut, rendering very thin slices and one close call on my finger. The leather was no challenge at all. It was still fun to do quickly and I didn’t need to apply much pressure.

Henckels Everpoint Heavy Duty Tests

Henckels chops wood — The Everpoint chopped the 2×4 very well. The balanced blade and comfortable handle made it a pleasure to use. The author whacked the wood “pretty hard” but could see or feel no damage to the edge.

It was time to move into the big leagues by chopping into part of a 2×4. The Everpoint chopped very well. The balanced blade and comfortable handle made it a pleasure. I was whacking pretty hard into the wood but I could see or feel no damage to the edge.

All knives have to cut sisal rope. No exceptions. The Henckels surprised me by going for 200 crunching cuts and was ready for more. The plastic scales were extremely comfortable. The knife floated in my hand on every cut. Heat treatment grade: excellent.

I returned to the paper slice to see if the edge had slowed down any. Nope, it sliced just as fast as before. This chef’s knife cuts!

All right, with such a thin blade I figured an antler chop should knock the edge down a bit. Dang, it proved me wrong. Thirty hard whacks into the whitetail horn and there was no edge damage whatsoever. I’m impressed. The knife had to slice paper once more to see if the horn did some harm I could not feel. It was still slicing and dicing like in the beginning. Outstanding!

Final Cut

This chef’s knife really impressed me—low price with top end performance.

Everpoint 8” Specs
Blade Length: 8”
Blade Steel: Stainless
Blade Grind: Flat
Blade @Thickest: .09”
Blade Width: 1.75”
Blade Finish: Satin
Handle: Black plastic
Rivets: Stainless
Construction: Full tang
Weight: 7 ozs.
Overall Length: 13.25”
Country of Origin: India
MSRP: $14.88

Henckels Everpoint Deals

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American Knife Boom: Roundtable With Top Knifemakers

Kitchen Knives

Dexter Ewing

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March 22, 2024

0

American Knife Boom: Roundtable With Top Knifemakers

Four U.S. knife manufacturers talk making knives in the USA

Editor’s note: Last time, BLADE® featured four of today’s U.S.-based knife manufacturers ranging from long-time companies to the latest factory operations: Emerson Knives, Inc., White River Knife & Tool, Tactile Knife Co. and Montana Knife Co. (MKC). This time the author asks the respective principals of each company—Ernest Emerson, John Cammenga Sr., Will Hodges and Josh Smith—about their success, the high cost of making knives in America, and the future of the U.S. factory knife industry.

BLADE: What are some of the most difficult things about making knives and staying profitable in today’s market?
CAMMENGA: I’m sure most companies in our industry feel the same. Most challenges are from heavy taxation, excessive regulation, and now, expensive capital.
SMITH: The taxes and regulations we deal with make it difficult to have margins that China-made-knife companies have.
HODGES: Our price points are pretty reasonable compared to other made-in-USA companies, which has been hard.

BLADE: John, you’ve mentioned that finding reliable help is also an issue. Would any of the rest of you like to comment?
HODGES: We’ve been very fortunate to find great employees that are dedicated to the mission.

White River Fillet Knife — White River’s John Cammenga indicated he remains excited about making outdoor knives. Fillet knives are among the company’s specialties, including the Traditional Fillet model, here in a choice of Micarta® and Micarta-with-cork grips. The 6-inch blades are 440C stainless. MSRPs: $140 to $150. (Josh Wayner image)

BLADE: Ernest, you’ve said that the main competition to all USA knife companies is competition from overseas. Please elaborate.
EMERSON: [We are] competing against companies that manufacture or buy their knives for under $20 apiece and then sell them for the same price as we do. As China made considerable inroads in the knife industry, one of their major advantages was labor force, thus being able to produce quality products at reduced prices. This kept the entire industry on its toes and the American companies no doubt started feeling the pinch in a big way.

BLADE: Why is it so much more expensive to make knives in America than overseas?
HODGES: The biggest factor is labor. I’m dedicated to paying my employees well and providing health insurance, paid time off, a 401K and a great working environment. If you want to have good employees, you want to treat them well in hopes that you will retain such help. Investing in your employees in this way is a bit costly but it’s the price of doing business.
CAMMENGA: It is simply not a level playing field. We are committed to making it work here [in the USA]. We are committed to our employees and customers alike by making our knives in the USA and using USA-sourced materials as well.
SMITH: Employee wages factor into this as well. Our dollar per hour paid is what [Chinese] workers get paid per day.
EMERSON: [There’s also the] usual regulations and taxes and the cost of setting up shop here in the USA. American wages, American raw materials, American taxes, American restrictions, all of those good things go into it.

At Tactile Knife Co., Will Hodges said good help is key. “I’m dedicated to paying my employees well and providing health insurance, paid time off, a 401K and a great working environment,” he noted. Tactile’s most recent launch is the Archer framelock folder designed by knifemaker TJ Schwarz.

BLADE: There are some advantages to making knives in the USA that you hold over those who make them overseas. What are those and how do you try to capitalize on them?
EMERSON: Through the generations my entire family spent time in service to this country, and I never will forget that. I never wanted to do anything but put Americans to work. I never wanted to be anything except an American-made manufacturer, American-made company.
SMITH: Making knives in the USA has allowed companies like Montana Knife to be more agile as a company. Our knives and materials do not sit in container ships for months. We can ramp up and slow down production in real time, thus allowing us to respond to customer demand.
CAMMENGA: This means not having to be at the mercy of the almighty supply chain. It is very nice not to have supply chain issues, increasingly expensive overseas shipping, and concerns over the geopolitical landscape.

Knife Grinding — Josh Smith said one of the reasons American knives are so expensive to make is differences in employee wages. “Our dollar per hour paid is what [Chinese] workers get paid per day,” he observed. A Montana Knife Co. fixed blade gets an edge touchup.

BLADE: Will, you said that there are advantages to making friends in the knife industry. How so?
HODGES: When we run into an issue, we have plenty of friends to go to for advice. As much as the companies in this industry are in competition with each other, they are also there to help each other out as well.
CAMMENGA: We have benefitted from the current re-shoring trends in our OEM work. [Author’s note: As mentioned last time, White River Knife & Tool also does OEM manufacturing work, making knives for other companies as well as knives under its own brand. So, you may or may not own a White River knife without knowing it!]

Emerson Knives Kwaiken and Mini Sheepdog — As you might guess and as Ernest Emerson indicated, U.S. regulations and taxes are another cost additive to making knives domestically. Two of the most popular knives in the Emerson line are the Kwaiken (top) and the Mini Sheepdog (bottom), each equipped with the Wave Shaped Feature for fast and easy opening. (Knives from the author’s collection; Marty Stanfield knife image)

BLADE: What can BLADE readers expect in your next big knifemaking project, and when do you expect it to be available for public consumption?
CAMMENGA: We are excited about producing some of the finest outdoor fixed blades and have some folding knives in the works. We hope to have at least one folding model out in 2024 and several more in 2025.
HODGES: We are excited about our most recent launch, the Archer framelock folder designed by knifemaker TJ Schwarz. It’s a heavy-duty design that is a different direction than our current Maverick folder. We do have another fun launch that should happen by the time BLADE readers read this.
SMITH: Twenty-twenty-four will be the year that Montana Knife Co. will experience more product line diversity. We will shift into the culinary end heavily. Additionally, we are going into the tactical knife space. We estimated that by the mid-third quarter, MKC’s tactical knives will be out on the market. We also have some really cool collaborations coming with well-known people.

CQC-7 Is25

Sharpening A knife — As John Cammenga observed, another advantage to making knives stateside is not being at the mercy of the supply chain, increasingly expensive overseas shipping, and concerns over the geopolitical landscape. A White River fixed blade gets an edge tune-up.

For Emerson Knives, Inc., 2024 will be the silver anniversary of the CQC-7, so expect some exciting surprises to commemorate the iconic tactical folder. Lucas Emerson, Ernest’s son, has become an accomplished knifemaker and designer in his own right, and the company will debut the first folder designed by the younger Emerson, the MX200. Emerson-made automatic openers will be a reality as Emerson is tooling up to produce the knives in a satellite facility in Colorado. Ernest said he hopes to introduce the prototypes at this year’s BLADE Show. And, finally, a kitchen cutlery line will augment the Emerson tactical knife line, too.

Emerson Knives, Inc., Montana Knife Co., Tactile Knife Co. and White River Knife & Tool—look for these and other outstanding U.S.-based knife companies to expand their knife lines and enlist you in what shapes up to be the Great American Knife Boom.

Fox Knives	$78
BladeHQ	$35

Condor	$155
SMKW	$132

Amazon	$34
Knife Center	$47
Lemans	$35

Cold Steel	$57
BladeHQ	$57
Knife Center	$50

TOPS Knives	$330
Midway USA	$330
The Knife Connection	$193

Bear & Son	$160
SMKW	$107
Discount Cutlery	$104

Amazon	$25
Wal-Mark	$15
Zwilling	$69

Kitchen Knives

What’s on the menu this month? A bevy of new kitchen knives–both factory and custom.

Gabe Fletcher and Don Nguyen Slicer

DP Custom Knives Chef’s Knife

Jonas Blade & Metalworks Senshi

Brent Stubblefield Chef’s Knife

Alexandre Chaves Chef’s Knife

Modern Cooking UG Chef’s Knife

Andrea Lisch Chef’s Knife

Ceilidh Dalton Veggie Chopper

Jose Santiago-Cummings Steak Knife Set

Geoffrey Baze Chef’s Knife

Coast Contra

SOG Knives Bulwark

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Fox Knives Gyuto 2C 504 0L

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Condor Tool & Knife Shefu Kitchen Gyuto

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Spyderco Itamae Gyuto

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Ethan Becker and Dan Eastland collaborate on a sharp tool for the kitchen.

Joy Of Cooking Knife Details

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No matter how you slice it, three top tomato knives turn the trick.

Case Tomato Slicer

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Kershaw Utility Knife

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Gerber ComplEAT Utility Knife

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Looking for a blade to cut to the quick of most kitchen chores?

Best Cleavers Specs Comparison

Cold Steel Cleaver Commercial Series

Pros

Cons

Commercial Cleaver Deals

TOPS Knives XXX Dicer

Pros

Cons

XXX Dicer Deals

Condor Serbian Kuvar Cleaver

Pros

Cons

Bear & Son Professional Chopping Knife

Pros

Cons

Professional Chopping Knife Deals

Favorite Go-To?

More Kitchen Knives:

See how an over-the-counter Henckels survives the Breed test.

Henckels Everpoint Sharpness Test

Henckels Everpoint Food Prep

Henckels Everpoint Medium Duty Tests

Henckels Everpoint Heavy Duty Tests

Final Cut

Henckels Everpoint Deals

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Four U.S. knife manufacturers talk making knives in the USA

CQC-7 Is25

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