Chef's Collection Premium Cutlery
Damascus Steel Knives
Damascus steel knives have been the top reference in cutlery for centuries. It was originally used in the manufacturing of ancient swords and is widely known for its superior quality, hardness, and long-lasting keen edge.
The knives of these collections are forged with 67 layers of premium VG10 Damascus steel, vacuum-sealed heated, and manufactured with a central layer of high carbon steel; creating an extremely resistant, durable, and shining blade.
The blades are handcrafted and manually sharped to achieve an edge angle of 15 degrees. These knives are extremely sharp, ergonomic, and well balanced, designed with full tang structure, and finished with Premium Ebony Wood or Rosewood handle materials.
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Hammered blade design
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67 Layers of Damascus steel (VG10)
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High carbon steel core
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Premium Ebony Wood handle
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Hardness: 60 2 HRC
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Full tang structure
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Blade back thickness of 2.2 - 2.4 mm
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Edge angle 15°
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Wavy blade design
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67 Layers of Damascus steel (VG10)
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High carbon steel core
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Premium Rosewood handle
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Hardness: 60 2 HRC
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Full tang structure
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Blade back thickness of 2.2 - 2.4 mm
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Edge angle 15°
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German Steel Knives
German steel knives are the preferred choice of restaurant chefs and cooking enthusiasts because of its balance, resistance, and sharpness.
It is known for its superior quality and more flexible bonds. This means the knife will easily handle both hard and soft materials while resisting chipping and shattering.
Up to
50% Off
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German steel blades (1.4116)
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Polished Ebony Wood handle
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Hardness: 56 - 58 HRC
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Full tang structure
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Blade back thickness of 2.0 - 3.3 mm
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Edge angle 15°
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German steel blades (1.4116)
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Polished Ebony Wood handle
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Hardness: 56 - 58 HRC
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Full tang structure
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Blade back thickness of 2.0 to 2.2 mm
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Edge angle 15°
Up to
50% Off
Japanese Steel Knives
Japanese steel knives are made of high-quality steel, forged by bladesmiths in a hand-honed and hand-refined process, creating an extremely strong and thin blade with a sharper edge.
These knives are precision cutting tools, designed first and foremost for slicing. They have lighter front weight with the blade tapping inside the handle to enable more controlled movements.
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Japanese steel blades
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Polished Rosewood handle
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Hardness: 56 - 58 HRC
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Full tang structure
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Blade back thickness of 2.0 mm
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Edge angle 15°
How to choose the best cooking knife for you
The understanding of the different types of knives and the selection of the right one for each task is key to mastering cooking.
Some knives are designed for a very specific use, simplifying the task and providing precision, agility, and speed. Others are versatile and can be used to perform a great number of tasks. Below are the most known types of cooking knives and their main function.
Chef knife
The Chef knife is one of the most versatile cooking knives. It may vary in size from 6 to 10 inches and can be used to cut fruits, vegetables, and meat. The Chef knife is the best option for those who have only one cooking knife in their kitchen.
A good quality Chef knife must be well balanced, with a sharp and curved blade on the cutting side, and a straight and thick portion on the backside. Its structural design is mostly available as a Full Tang, Hidden Tang, or Partial Tang. Full Tang design offers the highest quality and durability, followed by Hidden Tang, and Partial Tang respectively.
Santoku knife
The Santoku knife is also considered to be a versatile Chef knife. Its origins back to ancient Japan and its name means "three virtues", referring to its three main uses: cutting, slicing, and chopping. It is usually smaller and lighter than the Chef knife, with sizes varying from 7 to 5 inches. Its cutting side is straighter than the Chef knife, with smaller curvature close to the edge.
Cleaver knife
There are two main types of Cleaver knifes: Chinese and European. The European version tends to be heavier and ideal for bone cutting. The Chinese version is lighter than the European version but still carries a considerable weight, promoting precise straight cuts and improved usability.
Utility knife
The utility knife provides the ultimate agility and precision. It is ideal for peeling and applying precise cuts to vegetables, fruits, leaves, cheese, and other delicate food. It is also used to remove seeds, clean seafood, and make ornamental cuts. It is a must-have for any cooking adventures.
Bread knife
As the name says, these knives are ideal for cutting and slicing different types of bread. The blades are serrated what provides a clean cut through bread crust and centered dough.
Knife Structures - Full Tang, Partial Tang, Hidden Tang, and others.
Full Tang structure is usually the strongest and most resistant one. The blade material and thickness are visible and extend the entire length of the handle, improving the balance, and making it less likely to bend or fail while in use.
The handle must be ergonomic and provide an adequate grip. It can be finished with wooden, carbon fiber, Micarta®, Garolite (G-10 grade), FRN/ZYTEL®, and other similar variations, pinned or riveted to the side to hold it on.
On a Partial Tang structure, the blade material does not extend through the entire length of the handle. Its design is narrower and shorter, which reduces the total weight of the knife and pushes its balance towards the blade.
On a Hidden Tang, the blade structure continues through the handle, but its design becomes much narrower and is not visible. The handle material covers the entire steel structure. Knives with this structure are lighter than Full Tang and better balanced than Partial Tang. Strengthen and durability are also improved in comparison to Partial Tang options.