What's the first thing that comes to your mind when you think of an ideal chef's knife?
Among all the kitchen equipment that you'll ever own, nothing competes with a good chef knife. As many chefs say, it's "the dancing partner" in the kitchen.
The best chef's knife can gracefully, pleasurably, and effortlessly slice through the vegetables or meat in perfect sections and make you feel nothing less than the master of slicing. But when you start shopping for that "perfect" chef knife, you get confused due to styles, designs, material, your preference, and so many things come in between.
Whatever knife you choose or prefer, it's not easy to find that "one" knife that fits all kitchen essentials – till you use KitchenSteel chef knives. And we will tell you why.
So, What To Look For In the Best Chef's Knife?
An 7-8 inch knife is the ideal one for most people. That is why we make our chef's knives exactly this length (Serbian chef's knife 'Oshtar' and classic chef's knife 'Da Chef'). Go for a size 5-6 inch if you prefer smaller knives with better agility, but it may fall short when you want to slice something bigger. And 9-10 inch knife is useful if you're going to cut through more volume but feel a bit intimidating. Therefore, we recommend buying knives with a blade length of 7-8 inch for the first time.
A "perfect" chef knife should have the "perfect" balance. To make a better judgment about the balance, try gripping it firmly (the way you would grip the handle while slicing) and try to feel the knife's weight. If it feels uncomfortable towards the back or towards the handle, it's time to say good-bye to that particular knife. You want your chef knife to make things easier for you, not harder.
You can be sure of the perfect balance of KitchenSteel knives as they are handcrafted from traditional designs that have been developed and tested for hundreds of years.
You'll hear knife geeks arguing over different types of steel: carbon and stainless. If you want an easy-to-care kind of knife, go for stainless steel. But if you want the sharpest knife that will stay that way, go for carbon steel. We prefer the second option. Handmade carbon steel knives are not only sharp but also very beautiful! And with the right care, carbon steel knives will last forever.
The steel grade is also very important. For example, we make our knives from the best grade 1095 carbon steel and manganese steel (the first one makes it easy to sharpen the knives, the second provides unprecedented hardness and stays sharpened longer).
What are forged knives and why does KitchenSteel recommend them?
When people think of forged knives, they primarily imagine handcrafted knives like KitchenSteel. But what does it mean? Most of the conventional knives on the market are mass-stamped or CNC-cut from sheet metal. It is quick and cheap, but the quality of these knives is not the best.
Forged knives are made from an individual metal blank, which is heated in an oven, and then hit with a hammer to get the desired shape. As you can imagine, the process of forging a single knife takes significantly longer than mass production. But this is the only way to achieve the ideal quality of the blades. Each forged knife gets a lot of time and effort from an experienced blacksmith, which makes them costly and highly regarded.
Forged knives are the "next level" for your kitchen. They are expensive and require special care, but in return, you will get a unique appearance (each forged knife has its own special texture), amazing sharpness and durability, perfect balance. This is why KitchenSteel makes its chef knives only from carbon steel and is why they are so popular around the world.
To summarize: your ideal chef's knife should be comfortable for you, with a 7-8 inch blade in length, perfectly balanced and handcrafted from quality carbon steel. It's simple. And we have a couple of such knives for you :) But remember, whichever knife you choose, you should always take proper care of it. And to make it easier for you, our blog has a useful article - "How to care for handmade knives." Take some time to read it, and you will learn how to make your knives serve you forever.