Kitchen Knives

Chef knives, also known as a cook’s knives – are the most popular knives in the world. This is a universal tool for cooking both at home and in a professional kitchen. The length of the chef knife blade is usually from 18 to 24 cm. However, depending on the requirements, the blade may be longer. Thanks to the universal geometry of the blade, the chef's knife is suitable for any task: slicing, shredding.

There are two common types of the blade shape of the European chef knife: French and German. Cooking knives in the German style are more powerful and have a uniformly rounded cutting edge; French-style knives have a thinner, straight blade and only at the end bends to the tip.

Most European chef knives are made of stainless steel. In some professional kitchens, this is a prerequisite. Stainless steel knives are hygienic, do not require special care and have a sufficiently hard cutting edge. Some knife manufacturers also make chef knives from carbon steel. Most often, these are not European, but Japanese knife manufacturers. If you want to buy a chef's knife made of high-carbon steel, we recommend that you to check our range of Japanese gyuto chef knives. 

The classic chef knife has a full tang construction or the shank reaches the end of the handle. This not only makes the knife durable, but also provides balance. Sometimes the heel of a chef's knife is protected by a kind of fuse. This prevents possible cuts from slipping the finger on the sharp heel. As a rule, knives of this design are preferred by beginner cooks.

The thickness of the European chef's knife is usually 2-5 mm. Weight from 170 to 300 grams. The weight depends both on the construction (full tang knives, of course, are heavier) and on the materials of the handle. Professional chef knives have handles made of synthetic materials. It can be a special plastic, micarta, metal or rubber. Wooden handles are also very popular, but more in the home kitchen, as they are not hygienic enough. 

Despite the fact that many manufacturers indicate on the packaging that the knife can be washed in the dishwasher, we do not recommend it. Washing in the dishwasher causes damage to the handle, and the cutting edge is quickly blunted.

In MyGoodKnife store you will find chef's knives made by Zwilling J.A.Henckels, Kasumi, Tojiro, Nesmuk, Seki Kanetsugu, Böker, Victorinox, Miyabi and other famous manufacturers. If you have any questions choosing the chef knife, our customer service will be happy to help you in an online chat or through the contact form. We ship the best chef knives worldwide!

Steak knives typically have a serrated blade to easily cut a piece of meat. If the blade has a cutting edge without a serrated edge, the steak knife must be perfectly sharpened. Many people wrongly underestimate steak knives. But a dull knife can ruin the pleasure of even the best meat. That's why some gourmets take their own folding steak knives to restaurants. Most steak knives are made from stainless steel. Such blades are not afraid of moisture and temperature changes. The standard blade length of a steak knife is 10-12 cm. In our range you can find steak knives with wooden handles, or with plastic handles. Sets of steak knives usually include from 2 to 6 pieces. Such set will be a wonderful and useful gift. You can buy the best table knives and steak knives at MyGoodKnife. Our range includes traditional and folding steak knives, which are convenient, for example, to take with you to a restaurant. We offer Laguiole steak knives and other French table knives.

We offer a wide range of traditional Japanese kitchen knives. Both sharper and thinner, traditional Japanese knives typically use a harder blade steel and a small cutting angle (15 degrees as opposed to 20 degrees). Despite the fact that Japanese knives are very sharp, they can not be used for too hard, as well as for frozen foods. If you try to cut very hard products, pieces of the cutting edge may be break away. Even in factory production, a lot of manual labor is used in the making of Japanese kitchen knives. Therefore, the dimensions stated on the product page may differ slightly from the actual ones. This is not a defect. You can always ask our consultants to additionally measure the knife you are interested in in order to clarify the thickness of the butt or the width of the blade. Please note that due to the design and materials, Japanese kitchen knives are lighter than European ones. This is an advantage, since when working with such a knife, the hand does not get tired. In addition, due to the small weight, the Japanese knife is convenient to hold with any grip.

Japanese hand crafted knives usually have a three-layer construction. The core is made of very hard steel. On both sides it is protected by plates made of softer steel. Thanks to the clads, the blade becomes more flexible and will not break. The clads can be made of multilayer steel (Damascus), stainless steel and even iron. Most Japanese knives are made of carbon steel, which is susceptible to corrosion. Damascus Japanese knives are usually most popular as a beautiful gift. 

Types of Japanese kitchen knives

There are a number of different types of Japanese kitchen knives. The most commonly used types are: deba bocho (fish filleting), santoku (all-purpose utility knife), nakiri bocho and usuba (Japanese vegetable knives), gyuto chef knife and yanagi ba (sashimi slicers). Japanese Damascus knives are considered one of the best in the world.

How to care Japanese kitchen knives?

Regardless of what materials the Japanese kitchen knife is made of, it cannot be washed in the dishwasher. Hot water and detergents damage the materials of the handle and blade. We recommend washing the knife by hand and wiping it dry immediately after use. For the care of kitchen knives from Japan, we recommend using camellia oil, and for sharpening - whetstones or ceramic sharpeners. The sharpening angle of Japanese kitchen knives is usually 15 degrees. European knives have a larger angle – 20 degrees. Therefore, Japanese knives cannot be sharpened with standard European roller sharpeners.

To protect the blade during storage and transportation, use a special scabbard – saya. They can also be purchased separately in our store. The blade is inserted into the wooden saya and, if necessary, secured with a pin. Before buying a saya sheath for your Japanese knife, we recommend consulting with the sellers to make sure that the protection scabbard is suitable for the selected knife. In our store you can buy online Japanese kitchen knives, handmade by blacksmiths like Yu Kurosaki, Yoshimi Kato, Takeshi Saji as well as famous factories such as Tojiro, Kasumi, Mcusta Zanmai, Global, Miyabi, Seki Kanetsugu and others.

Every Japanese knife has a piece of the soul of the masters who made it. Today, Japanese kitchen knives are rightfully considered the best in the world.

Update your kitchen necessities with our selection of cutlery sets. Kitchen knives are essential tools in every kitchen. A set of kitchen knives usually includes: a chef's knife, a bread knife and a vegetable knife. In addition, a slicing knife and a utility knife 13-15 cm can be included. Also, a set of knives can also contain a sharpening tool and / or scissors. Sometimes a stand also is included. Manufacturers offer kitchen knife sets in different configurations, so you can choose a set according to your needs. If you are not sure exactly how many knives you need in your kitchen or if you are buying a set of knives as a gift, we recommend choosing sets from large series. Then, if necessary, it will be possible to purchase the necessary models of knives from the same collection.

On the other hand, a large quality set of knives in a stand will help you cope with any task in the kitchen. Here you can buy sets of kitchen knives for your home. Sets for professional chefs and students of culinary schools are presented in another, separate category.

The bread knife has a wavy blade that allows you to cut food without crushing. The serrated blade easily cuts a strong bread crust and does not crush the crumb. Such a knife can also be used for slicing melons, watermelons, tomatoes, pineapples. In fact, a bread knife is not cut, but sawed. The tip of the bread knife blade is always rounded or cut at right angles to the cutting edge. This form ensures safety during sawing movements.

   As a rule, a bread knife has a blade 20-30 cm long. There are longer and wider - pastry knives. However, for home use, the standard version with a 20 cm long blade is suitable. Often such bread knives are included in basic sets of kitchen knives.

   Usually bread knives are made of stainless steel. It does not corrode and is easy to care for. Bread knives do not need frequent sharpening. If the cutting edge is blunted, sharpening rods should be used. Suitable tools can be found in our range of sharpeners.

   Our assortment includes the best bread knives from Zwilling J.A.Henckels, Global, Tojiro, Opinel, Nesmuk, Seki Kanetsugu, ICEL, Kyocera, Tramontina and other manufacturers.

What is a slicer knife for? It is not included in the chef's top three kitchen knives and many undeservedly ignore slicing knives. However, to ensure a smooth, beautiful cut, such a kitchen knife is necessary. Thanks to the long, narrow blade, the slicer knife allows you to separate thin, even pieces of meat, fish or even cake. The name "slicer" comes from the English word "slice". Sometimes such knives are also called carving knives. The blade length of such a kitchen knife is usually from 20 to 35 cm. The blade is thin and narrow, much narrower than the blade of a chef's knife. This design allows you to cut off the thinnest possible pieces of the product that will not stick to the blade. The slicer has a double-sided sharpening for a smooth cut.

Japanese kitchen knives for thin slicing are called Sujihiki. You can find them in a separate category. They do not differ much from European models of slicer knives. Like the slicer knife, the sujihiki sharpened on both sides. However, Japanese manufacturers often make such knives from carbon steel, which allows them to be sharpened to razor sharpness.

How to sharpen slicing kitchen knives and take care of them?

Since slicer knives have a double-sided sharpening, it is very easy to sharpen them. You can use whetstones, sharpening sticks, and even regular roller sharpeners for kitchen knives. You can buy tools for sharpening kitchen knives in the appropriate section of our store. To keep the cutting edge sharp for a long time, it is not recommended to wash such knives in the dishwasher. Store kitchen knives in a special stand or cases so that the knives do not come into contact with each other.

The slicing knife will be an indispensable assistant in your kitchen and will provide a thin, beautiful restaurant slicing of your favorite dishes.

Vegetable knives (paring and peeling knives) are designed for cleaning and cutting vegetables and fruits, as well as removing potato eyes, decorating and other small tasks. Deservedly small vegetable knife is one of the most popular knife models and is included in the so-called "chef's three" - 3 main knives mandatory for every kitchen. Indeed, almost no housewife or cook can do without a paring knife. According to their purpose, vegetable kitchen knives are divided into Peeling and Paring knives.

    Peeling knife usually has a short blade with a concave cutting edge. The shape of the blade is similar to a crescent (sometimes it is called a Tourne knife). The blade is convenient for cleaning round and oval vegetables and fruits. The shape of such a knife is also called Bird's beak. The blade length of peeling knives usually does not exceed 6-8 cm. There are also more rare variants of the blade shape of a vegetable knife, such as for example "sheep foot".

    Paring knife is more versatile. In fact, it can be used both for slicing and for peeling vegetables and fruits. Such a knife has a straight or rounded cutting edge. The blade length of the paring knife is from 6 to 10 cm.

    Japanese vegetable knives are different from European ones. Analogues of a paring and peeling knives are shotoh and kudamono. Petty knives are slightly longer than ordinary vegetable knives, but they can also be used for slicing and peeling vegetables and fruits. Also, nakiri knives are traditionally used for chopping and slicing vegetables. To choose the right vegetable knife, you need to understand what tasks you will use it for: peeling, slicing, cutting or chopping. If you want to buy a vegetable knife for use in a professional kitchen or you often cook food at home, it is better to purchase different options: paring, peeling and nakiri.

Kitchen cleaver is largely used as a kitchen or butcher knife intended for hacking through bone. Kitchen cleaver can also be used for crushing in food preparation (such as garlic). Here you can buy best kitchen cleavers at low prices.

Here you can buy boning knives at low prices. A boning knife is a type of kitchen knife with a sharp point and narrow blade. Boning knife is used in food preparation for removing the bones of poultry, meat, and fish. In our selection you can find boning knives Zwilling, Global, Tojiro, Opinel, Nesmuk, Seki Kanetsugu, ICEL, Kyocera, Tramontina, Böker, Marttiini, Martinez&Gascon and other. Buy boning knives with free shipping!

In MyGoodKnife-store you can buy best ceramic knives. The hardness of the ceramic gives these knives their long-lasting good looks, as well as a razor sharp edge that does not require sharpening for years. Ceramic blades are non-porous, preventing bacterial growth. Ceramic knives are chemically inert; will not impart a metallic smell or taste. Also ceramic knives have very light weight. We ship ceramic knives worldwide.

A utility kitchen knife is between a chef's knife and paring knife in size, about 10 cm and 18 cm (4 and 7 inches) in length. Utility and petty knives are ideal for medium-sized tasks. Here you can buy best petty knives at low prices.

A cheese knife is a type of kitchen knife specialized for the cutting of cheese. Different cheeses require different knives, according primarily to hardness; most often cheese knife refers to a knife designed for soft cheese.

Here you can buy knife set at low price. Knife sets for students of culinary schools and for professional chefs. Usually knife set includes 5-15 knives and case for knives. A good knife is any cook's most important tool. So, choose your tools.

Pchak is an asian knife for the meat dishes, BBQ. All knives are made by hand. Due to the fact that all knives are handcrafted, sizes and colors may be slightly different from declared. Comes in a disposable sheath. Buy uzbek pchaks at low price!

The fillet knife is designed to separate fish and poultry fillets from bones, as well as for slicing fish and meat into thin slices. Such a knife has a narrow and, as a rule, flexible blade. A filleting knife is rarely included in a standard set of kitchen knives, so you can buy it separately in our store.

   The blade of a fillet knife is usually made of stainless steel. The handle can be made of synthetic or natural materials. The advantages of plastic and rubber handles are that they are more hygienic. Wooden handles are more aesthetically attractive, but they can absorb odors if they are not coated with a special varnish.

    The blade length of a filleting knife is usually from 10 to 30 cm. Shorter knives can be used for filleting poultry, and longer ones for fish. For fish, it is recommended to use a knife with a blade length one and a half to two times longer than the width of the carcass. To prevent the hand from slipping off, most fillet knives have a finger rest.

The European fillet knife can become an alternative to the Japanese yanagiba knife, since it can also be used as a sushi knife. These two models of knives differ in flexibility. Yanagiba has a straight solid blade, and a fillet knife is flexible, often bent upwards.

If you want to buy a fillet knife for use not in the kitchen, but in nature, for example, fishing, we recommend that you familiarize yourself with our range of fishing knives.

Our range includes the best fillet knives from Zwilling J.A. Henckels, Global, Tojiro, Opinel, Nesmuk, Seki Kanetsugu, ICEL, Kyocera, Tramontina, Böker, Marttiini and other manufacturers.