Damascus Chef's Knife - INFO & SHOP
Chef’s knives are the most widely used types of knives by home cooks and professional chefs around the world. Among these Damascus chef’s knives hold a special place – not only because of their good looks but also because of their sharpness and durability.
No knife or culinary enthusiast should ever miss a chef’s knife. This is the type of blade that you can use for the preparation of any food or ingredient – slicing meat or vegetables, dicing onions and carrots, mincing garlic, crushing and chopping spices, cutting fruit.
Whatever the task at hand – or better said, the task at blade – you can almost certainly accomplish it well with this type of multi-purpose knife.
Special DECEMBER 2022 PROMOTION
S&J ELITE DAMASUS CHEF'S KNIFE
- HOT DEAL OF THE DAY -
DECEMBER SALE - Knocked Off Price:
*STORE TIP: We will keep a KNOCKED-OFF PRICE throughout the December sales season. You can check ratings and reviews on Amazon.
Modern Style S&J Series Chef’s Knife has all the features you would expect from a heavy-duty professional kitchen knife. Made from the best and highly-durable materials (VG-10 steel, G10 handle) it is not only beautiful to the looks, but it is strong and stable, great to work with and simple to maintain.
73 Layered Damascus Steel & VG-10 Core
The premium and praised VG-10 Japanese Steel is used for making the blade core, wrapped with additional 72 layers of Damascus steel (36 layers on each side). The 8-inch blade reflects a beautiful Damascus steel pattern, polished to a mirror finish.
Top Technology and Craftsmanship
This is a forged knife, made with modern technology by traditional forging standards. Hand finish and sharpening ensure the top blade polishing quality and a razor-sharp cutting edge.
Full-tang Riveted Handle
The knife is made in one piece of steel, and the G10 anti-bacterial grips are attached to it by a sophisticated rivet. Such 'full-tang' knife construction adds additional strength and firmness. Knife is compact and durable.
Aesthetic & Modern Design
The overall modern design of the knife is not only aesthetic but also highly functional. It is easy to use for smooth processing of any culinary ingredient. An ergonomically designed handle made from G10 antibacterial material offers a non-slippery grip for easy prolonged use.
STORE TIP: What to say? This is our best offer. You will hardly get such a great knife anywhere, even if you pay double the price of this one. Buy it now or be sorry later when the price goes up …
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Yu Chef's Knife
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Scandinavian Simple Style- 67-layered Damascus Steel
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What is a Chef's Knife and What is it Used For?
A chef’s knife is the most common type of knife which you will find in any modern kitchen around the world. It is truly a multi-purpose knife which can be used in many different ways – cutting, slicing, dicing, crushing, chopping and mincing. All these techniques are possible to handle and master with a chef’s knife because of its specific size and design.
It is one of the larger kitchen knives. Normally it has rather larger blade measuring from 7 to 8 inches in length, a slightly curved cutting edge and a pointy tip. The blade is rather ample, usually around 1.5 inches wide, or even wider. Although, you can also find shorter or longer blades – all the way from 6 inches (exceptionally short) to even 12 inches (really large), these dimensions are not very common.
Unlike the various types of special-purpose knives, the chef’s knife is designed in a way it can get in touch with vast variety of different ingredients and easily disassemble them in various ways.
The broad and rather thick blade is not only particularly strong in the cutting process but also ensures that the knife can be guided comfortably and safely close to the knuckles.
This way, you can break even the finest herbs into tiny pieces or dissect meat into gossamer tenderloins.
The slightly curved blade of this knife is perfectly designed for slicing. A somewhat rounded edge allows you to divide your ingredients in a single, fluid motion.
Cooking chef’s knives are available in different price ranges. Cheaper ones are usually made of stamped steel, and the more expensive ones are made from forged steel.
Upper range handmade chef’s knives can reach prices even up to $5.000, while you can get cheap stamped knives in just about any store for even as low as $20.
Of course, there is a big difference in quality between these price ranges.
The significant advantage of Damascus steel chef’s knives is that they are available at reasonable prices.
You can browse the latest collection of chef’s knives right here in our store.
German vs French Type of Blade
There are many dimensions, materials, and grip designs of modern chef’s knives. However, small differences in the shape of the blades make them fall either under the category of French or German type of blade.
What makes the main difference is the shape of the blade:
- a German-style knife has an evenly curved blade from the heel to the tip of the blade,
- while French-style knives have a more straight edge and curve up only at the tip.
Both types are referred to as Western types of chef’s knives.
The design of the grip is not crucial for defining either of the two types. The style can var. However, both German and French chef’s knives are full-tang knives with riveted grips commonly made from wood, micarta or G-10 material.
A Japanese parallel is a well-known Santoku knife, which is an Eastern type of a Chef’s knife.
Santoku Knife - An Eastern Equivalent to a Western Chef's Knife
In Japan and Asia, a counterpart to the western chef knife is the Santoku. While it is technically not exactly the same as an (Western) Chef’s knife, it has very similar design and cutting properties. It also has a broad range of functions and uses when it comes to processing the cooking ingredients.
The main difference between a Santoku and western versions of chef knives is the shape of the blade.
While still being slightly curved, the blade of Santoku is more straightforward when compared to German or French chef knives. Also, the spine of the blade of the Santoku is curved down at the tip of the blade.
A traditional Santoku has a ‘half-tang’ handle with wooden octagonal grip.
However, modern Santoku knives come with various handle designs and grips made from wood or contemporary artificial materials (Micarta, G-10, …).
A Santoku knife tends to be a bit smaller, thinner, and lighter when compared to a western chef’s knife.
Many modern models also have small ‘pockets’ at the cutting edge (Granton edge), which prevent food from sticking to the blade.
But the most significant difference between western and eastern chef knife is the way it handles.
While German and French chef knives should be moved back and forward in a more of a slicing motion, the Santoku knife should typically be used in more of a chopping motion.
Japanese and European Chef's Knives in Comparison
Both professionals and hobby chefs are still debating how much Japanese or European Chef’s Knives are preferable. Both cultures have a long tradition of blacksmithing and have produced high quality, stable, and sharp knives for home cooks as well as professional chefs for decades.
While in Japan, the Santoku stands above all for the outstanding art of cutting, the German and French Chef’s knives also have a long and firm tradition.
For which of the two knife cultures you decide, your personal preference and the experience that you have made with both types of knives will probably be a deciding factor.
Western European Types (German and French)
European Chef’s Knives are characterized mainly by the U-cut of the blade. This predestines for the liquid, graceful weighing cut, which ensures rapid processing of, especially softer ingredients.
Besides, the blades are considered very robust. Due to this robustness, the handling of the knives is also very uncomplicated. The cutting technique is almost irrelevant with European knives as they have very sturdy cutting edges.
Eastern Asian and Japanese Type (Santoku)
Japanese Chef’s Knives, on the other hand, are generally considered to be very sharp, sharper than their European equivalent. This is mainly due to the V-cut of the edge, which makes the blades more efficient.
However, this particular sharpening, in conjunction with the manufacture of the blade, also provides for more significant challenges in handling the Japanese knives.
Chopping and pruning cuts should be avoided with Japanese knives as much as possible. The blades react very sensitively, resulting in a break or at least a rapid wear.
Also, if hard cutting pads are used, such as stone boards, the blades will not hold an edge for long. With the increasing sharpness of the Japanese blade, increased sensitivity of the same goes hand in hand.
Which One to Choose? (Western Model or a Santoku)
If you are thinking of buying your first Damascus knife, but can’t decide which one, then getting a Chef’s knife is your best option. Whether you decide on a classic model or a Santoku, once you start using it, it will become the one knife that you will use the most.
There are many designs available in our store, and since these are the most popular types of knives, we make sure always to have plenty to offer.
If you are in doubt about which model will suit your needs best, here’s our word of advice:
- If you are a ‘meat’ person and often cook with meat, then a western version of a Damascus Chef’s Knife is a slightly better choice. Having a more definite point at the tip gives you a bit extra maneuvering space when working with meat, as it usually requires more slicing.
- If you are a vegetarian or you like to cook ‘Asian style food,’ then getting a Damascus Santoku Knife is the right choice for you. Chopping and cutting fresh vegetables is a pleasure with this type of knife, and it will add a touch of the eastern spirit to your cooking experience.
What is the Price of High Grade Damascus Chef's Knives?
Many chef’s knives are already available for very affordable prices. Whether you buy individual blades or opt for a knife set, both can be purchased at a budget.
However, one must be aware that with the low price also the quality suffers. Very cheap knives wear out quickly, are often poorly processed, and cause more frustration in the kitchen instead of bringing pleasure in cooking.
A better quality chef’s knives are available from about $60 to $100. Upwards, the price range is open. Higher-end knives usually move in a price range between $100 to $500.
Professional chef’s knives are usually more expensive than $200, and some custom made or special steel consumer blades can even reach the prices above $5000. The highest priced Damascus Chef’s Knife costs around 80.000 EUR.
Several factors determine the final price. Not only the materials used but also the degree of manual work that has gone into production is crucial.
Damascus kitchen knives are generally more expensive than stainless steel kitchen knives because of their elaborate production.
If the sharpening of the blade is carried out personally by the blacksmith master, this also affects the price of the chef’s knife.
Quick Buyer's Guide to Chef's Knives - What to Look For?
Before you go out and buy a chef’s knife, you should inform yourself what to look for when purchasing such a knife.
The mindless purchase of inferior goods eventually leads to more frustration and thus wasted money. If you pay attention to a few small things, you can make sure already at the purchase that you will enjoy your knife for a long time.
The Handle (Grip) Materials
First, consider the handle of the knife. The materials used here already play an important role when it comes to how efficiently you can work with the knife and how long it will last.
Often either wood, plastic, or composite materials are used for the handle of cooking knives. Pay attention to the use of high-quality materials. Pakka wood, Rosewood, Dalbergia and Ebony are a golden standard for wooden grips while Micarta and G-10 are favorable composite materials. The handle should be made in one piece with no chipping or cracks. Also, the handle should be ergonomically shaped. This means that it is comfortable to hold and is easy to guide when cutting.
Ergonomics of the Grip and Blade
There are many designs of the handles and blades. Most modern kitchen knives are designed in a way they can be comfortably held and used for a longer period of time.
The ergonomics of the grip brings the following advantages:
- The handle is comfortable in hand. If you cover the knife with your hand, the handle in the palm of your hand does not hurt. It optimally adapts to the contour of your palm.
- The knife is also pleasant to use in the long term. Even if you use the knife persistently, no signs of fatigue occur in your hand.
Knife Weight and Balance
Also, the weight of the knife plays a significant role and should not be underestimated. The blade should not be too heavy, but also not too light. It should be just right.
The length and height of the blade should be tailored to your needs. This means that the knife is suitable in length and width to allow the desired ingredient to be cut. But it also should fit well into your hand. While big knives fit well in big hands, people with small hands should instead resort to smaller kitchen knives.
Balance is extremely important, especially with larger knives (such as Chef’s knives). It is desired that the central balance is at the bolster. This means that if you hold a knife on your finger at the place where the blade connects to the handle, the knife won’t tip and will stay level.
A proper balance ensures good guidance and comfortable cutting and slicing.
Aesthetics and Finish Processing
Finally, you should pay attention to the processing of the handle and blade. The entire knife must appear as one piece. There must be no grooves or holes. When cutting food, leftovers can stick inside, which can cause mold and harmful bacteria to develop.
Besides, you should carefully examine the blade of the knife.
The knife should have a glossy surface, regardless if it is stainless steel, a Damascus, or hammered steel. This indicates that the chef’s knife was not only honed but also polished. A glossy finish ensures that the blade is optimally protected against rust and moisture damage.
Materials and Steel Types
The materials play a significant role in buying the right knife. Handle, and the blade should only be made of high quality, durable materials. The quality of the materials used determines how long you will enjoy the chosen chef’s knife.
The preferred steel hardness for a beginner should reach the levels at around 60 HRC. The most popular and widely used steel for kitchen chef knives are nowadays VG-10, AUS-10, and 10Cr15CoMoV.
Blades made from these types of steel are hard but not brittle and can be grinded to a razor-sharp finish.
Advantages and Disadvantages
Anyone who wants to put together his kitchen equipment or upgrade it stands in front of a decision whether he should get one or more chef’s knives, or will rely only on individual special knives.
The advantages of chef’s knives are their universal applications. The same knife can be used for different ingredients and applications, making a change of tools unnecessary. This can be a considerable relief, especially after a stressful working day. Also, chef’s knives are available in different lengths and widths so that everyone will find the right knife for their hands and their needs. Besides, they do not have to be expensive – the chef’s knives are already available at an affordable price and are, therefore, easy on the budget.
However, the chef’s knife as a universal tool can also be a disadvantage. A knife that is used for different ingredients wears out faster. Not only that, the various structures can attack the cutting surfaces, but the blade is also used more frequently. With that in mind, cheap models require more intensive care because they become dull faster and must be re-sharpened more regularly.
- Universal tool – suitable for different ingredients
- no knife change necessary
- already cheap to buy
- available in different versions
- faster wear due to different usage
- cheap models dull faster
How to Use a Chef's Knife?
If you want to learn a proper way of using a chef’s knife, take a look at this short video which explains some of the essential cutting and slicing techniques. Next time when you hold your knife in hand, try to follow the advice given in the video. From here on, only the practice makes perfect.
Maintenance
To enjoy your chef’s knives for as long as possible, you should pay particular attention to two aspects: careful handling and proper care. Both factors inevitably interact and can hardly be separated from each other. If these two aspects are respected, your chef’s knife should stay sharp for a long time.
First, you should pay attention to the careful handling of the chef’s knife. This includes making sure to use a suitable cutting pad. The pad must not be too hard. Otherwise, the blade will wear out quickly. Avoid cutting boards made of stone or glass. These materials damage the blade the most. It is best to use wooden or plastic boards that are tough, but do not dull the knife that much.
Also, make sure you make soft, not too abrupt cuts. Hard chopping or strong levering can ruin the blade of the chef’s knife.
The right care is also crucial so that the knife stays sharp for a long time. Always clean your chef’s knife by hand. In the dishwasher, the blades are severely worn, and many cleaners are too hot for sensitive blades. Rinse the knife in warm but not too hot water and use a mild detergent. Afterward, the knife should be adequately dried. For this, we recommend rubbing with a soft cloth and then draining, so that also the handle dries thoroughly.
If you want to sharpen your knife, you have three options: the sharpening steel, the sharpening rod, or the sharpening stone (whetstone). All three variants have their advantages and disadvantages. The most recommendable is sharpening with the whetstone because it achieves the most efficient results due to its differently grained sides. Especially for Damascus chef’s knives, it is recommended to sharpen them on a whetstone to achieve the best possible result.
If you want to take care of your knives optimally, then you should bring them to a professional knife sharpener every six months.
Storage
In addition to proper care and careful handling of a chef’s knife, adequate storage is one of the factors that determine the longevity of such a knife.
One thing is sure: If you want to enjoy your chef’s knife for a long time, you should not keep it in a drawer with other knives or other cutlery. In a drawer, the cutlery rubs against each other, resulting in wear and damage of the blades. The rash storage of the knives in a full cutlery drawer also makes high-quality chef’s knives dull and brittle.
To properly store a kitchen knife, there are different options available.
In case you don’t want to move away from storage in the drawer, you can opt for blade covers. These covers are slipped over the blade after cleaning and prevent the blades from rubbing against other pieces of cutlery.
Another popular storage option is the classic knife block. These knife blocks were initially made only of wood, which was gentle on the blade and prevented a grind when inserting or pulling out. Nowadays, you can also get knife blocks made of plastic or glass. The advantage of all blocks is that each knife is stored individually and is quickly available with just one pull. Also, a high-quality knife block can be quite decorative.
Professional chefs, who often cook in different locations, prefer knife bags. These are flexible fabric bags that have slots for each professional chef’s knife. In such bags, multiple knives can be stored. The bag rolls up easily or folds and ties with the help of a tape or string. So not only do you always have your knives together, but you can easily take the collection everywhere with you. Many combine the knife bags with individual blade covers.
A fourth variant is the increasingly popular magnetic strips. These are fastened to the wall above the stove or near the kitchen worktop. With the help of magnetic attraction, you can attach your chef’s knife with the blade to this bar and thus always have your knife collection in view. Such strips avoid that the blades rub against each other. It is essential that you always fold the knife over the back of the blade and never over the cutting edge when attaching and removing it from a magnetic strip.