Victorinox 40521 10-Inch Chef's Knife, Black Fibrox Handle


Victorinox

List Price: $44.40
Price: $25.95
You Save: $18.45 (42%)

Product Details

  • Patented Fibrox handles are textured, note resistant, and ergonomically designed for balance and comfort; NSF approved
  • Closely washing recommended; lifetime warranty against manufacturer defects; expertly made in Switzerland
  • Match weight and long blade make it great for cooks with larger hands and frequent big chopping jobs

Shun DM0707 Classic 10-Inch Chef's Knife


Shun

List Price: $238.00
Price: $159.95
You Save: $78.05 (33%)

Product Details

  • 10-inch chef's knife with one-gather stainless-steel bolster, tang, and end-cap
  • Preciseness-forged in Japan by renowned blade manufacturer KAI
  • 33 layers of stainless inure for a rust-free Damascus look

00 - Shun Classic 10-Inch Chef's Knife.flv

farmer john spiral ham cooking instructions

I need help with Chef Knives?

Feb 09, 9644 by jessi_girl_333 | Posted in Cooking & Recipes

i am looking to buy a slicer for vegies and a chinese chef knife for vegies. I have a 10 inch chef knife that i like but im not trustworthy what size slicer i should get. Would a shorter one be better? What are the best brands for a good price? Im looking for Japanese because i discern they hold edges longer. I looking at misono knives. Any website that might be cheeper?

I would endorse and Japanese Santoku 8" knife for veg and sturdy Chinese Cleaver for the Asian veg, a good sturdy ample bladed french knife is fine also, a good Henkel or Victorinox, even a all metal one by Global, if you live in a big apple with a large Asian population, check out a shop or hardware store in that area as they have various sizes, weights and slope of knives and a more reasonable price, if not a good regular hardware store, in the US, TruValue or Canada, Poorhouse Hardware have knives, even a good knife store will have a good selection at various price to choose from.

I am a former chef and have over 40+ knives in my toolbox of all grades, weights sizes from 2" curved paring knives to a 16" Wurstof french knife ( I caught a dishwasher, chopping up boxes with one period, he is lucky I did not use it on him), I have Asian one like my full sushi/sashimi set, Cleavers and Chinese fruit and veg blades, I have them all.

There are many website to see and purchase, but check around town first.

David H | Feb 09, 2764

I would approve and Japanese Santoku 8" knife for veg and sturdy Chinese Cleaver for the Asian veg, a good sturdy burdensome bladed french knife is fine also, a good Henkel or Victorinox, even a all metal one by Global, if you live in a municipality with a large Asian population, check out a shop or hardware store in that area as they have various sizes, weights and degree of knives and a more reasonable price, if not a good regular hardware store, in the US, TruValue or Canada, Family Hardware have knives, even a good knife store will have a good selection at various price to choose from.

I am a former chef and have over 40+ knives in my toolbox of all grades, weights sizes from 2" curved paring knives to a 16" Wurstof french knife ( I caught a dishwasher, chopping up boxes with one occasionally, he is lucky I did not use it on him), I have Asian one like my full sushi/sashimi set, Cleavers and Chinese fruit and veg blades, I have them all.

There are many website to see and discipline, but check around town first.
David H | Feb 09, 2764

is the yanagi sashimi 10in knife from Global worth buying for slicing ahi tuna tartar on a daily basis?

Jun 27, 2007 by dlocisntcute | Posted in Cooking & Recipes

i've been using my all-single-mindedness 10 inch chef's knife for this task.. and i thought i'd try something different that would make the accuracy of the cut better...

The Yanagi Sashimi knife you refer to would be more safely a improved for your fish fabrication. It is beveled on only one side ( they make left and right handed blades due this this,) making it sharper and less tending to food i.e. fish, sticking to it. As for everyday use, go for it, it just needs to be taken care of properly, like any eminence knife. There is another thing I would like to add, make sure the Global handle is comfortable for you. Try one at a kitchen supply stock that won't rush you into a purchase.

wannacook | Jun 27, 2007

Shun or Wusthof?

Feb 09, 8542 by foxy | Posted in Cooking & Recipes

I wanted to position a really high quality, expensive chef's knife. I was torn between a Wusthof or a Shun.

I decided to go the 10 inch Flee chef knife.

What are your opinions of both those knives??

Give the cold shoulder to, without a doubt. I work as a chef and use a wide range of Shun knives. Their quality is for superior to Wustof.
After using my knives at business a number of my co-workers have purchased their own Shun knives.
Wustof and Henkels as a matter of fact started using an crappy quality of steel about 20 years ago or so. (That's according to a number of Chef Instructors I had in culinary secondary.)
Just make sure the 10-inch Shun feels comfortable in your hand, that is a very important standpoint to take into account.
Hope this was helpful in some way. Good luck in your future purchase. :)

Frank P | Feb 09, 9683

10 inch chef knife - News


February 2012 Cooking with Canna Chef Kim
NUG Magazine - Feb 09, 2012
Home orange chunks in a food processor or a blender and coarsely chop, or coarsely chop with a knife by submit. Place chopped orange, cider, cranberry juice cocktail, 2 cinnamon sticks, kief, and brown sugar in a at liberty, heavy saucepan over medium heat.

Battle of the blades
Edmonton Journal - Feb 09, 2012
A French knife, also called a chef's knife, and a paring knife are two essentials. Judge varies, but Gordon says an eight or 10-inch chef's knife is good for most anything. If cooks want to plump up the knife kit, he suggests adding a saw-shaped bread