Comparison of Three Chef Knife Brands: Function, Form, and Style

Although I am not a trained chef, I cook and prepare gourmet meals and spend many hours with a knife in my hand. The use of a good knife is very important in the kitchen. Comfort in the hand, sharpness of the blade, how long the blade stays sharp, and balance in the hand are my criteria. These are just my opinions and may not apply to how others use them.

Wusthof Classic Chef’s Knife 8 Inch

I have had the Wusthof chef’s knife for 14 years. The first important thing about Wusthof Classic is that the handles are made of resin and not wood. I am constantly cutting, chopping and washing the knives, but never in the dishwasher. Wooden handles dry out and need oil, just a fact of life. I’m looking for ease. This was a point in favor of Wusthof. Wusthof uses high carbon steel, which maintains a sharp edge much longer than lower carbon content blades. With a little work, the knife holds a good edge and works perfectly. The Wusthof chef’s knife has better weight than any knife I’ve ever had before, also a solid point in its favor. It is relatively well balanced and has a full tang, which means that the steel runs the full length of the knife, all the way to the handle, where it is riveted into place.

Cutco 9.25-Inch Chef’s Knife

About 3 years ago I bought the Cutco chef’s knife. First, it is much longer than most other chef’s knives. This is good when I’m shopping for a large amount of food, but it’s usually just long. I’m less used to length, so it’s inconvenient. The weight or weight of the knife is light compared to the Wusthof Classic chef’s knife. It looks good, but it’s less balanced in my hand. It has a full tang and the handles are riveted in place. It’s a sharp knife, but the company wants it sent to them for sharpening. This is good, in the sense that one knows that it will be sharpened correctly. It’s an aggravation to have to take the knife elsewhere. Overall, it’s not a bad knife, but it’s not my first choice or recommendation.

7-inch Wusthof Santoku Grand Prix

In 1998, the Wusthof Classic line didn’t have a Santoku knife, so I got the Grand Prix Santoku. It doesn’t fit me well, although I wear it from time to time. The Santoku blade has small holes cut into the blade, in order to easily release food when chopping food or cutting meat. The Grand Prix line does not have the good weight of the Classic line, it does not have a full tang and the blade has a straighter edge. For cutting straight down, this works fine. I do a lot of seesaw cuts, using the tip of the knife as a pivot and going down again and again. The Wusthof Santoku Grand Prix does not work well for this app.

Stahl 7.5 Inch Santoku Hammer

This year I bought a Hammer Stahl 7.5 inch Santoku knife. I have been using it almost exclusively ever since. This knife is also made of high carbon steel. The weight of the knife is impressive, yet very well balanced in the hand. Weight makes shopping look easy. The shape of the handle fits well in the hand. It is a Santoku blade, although the little pits are much further back from the edge of the blade. The racket line has more curve, unlike the Wusthof Grand Prix Santoku, which allows great ease with pivot chopping. The blade is full tang, and the knife is a beauty with the resin impregnated Pakkawood handles. For great grip, weight, and balance, this is the best knife I have. It is still very sharp after half a year of constant use.

Any really good knife will be relatively expensive. These knives range from the $60 Wusthof Grand Prix Santoku to the $160 Hammer Stahl Santoku. The Wusthof chef’s knife costs about $130, while the Cutco chef’s knife costs about $150. If possible, go to a store that sells high-quality knives and try them out first. Decide what kind of knife you will use the most and invest in at least one good knife.

Thank you for taking the time to read my article. I hope this has been informative and has helped you on your own culinary journey.