Chef Knives
Featured chef knives :
Cat Cora 8-in. Chef’s Knife
Cat Cora’s knives have been developed for a professional chef with key characteristics in mind. First, no accumulation of bacteria during food preparation because there is no seam transition between bolster and handle. The ergonomic handle perfectly balanced enables safe tireless use of the knives and the high carbon content in the stainless steel blade makes the knives resistant to corrosion.
Price: USD 40.95
Chef’s Choice Diamond Sharpener for Asian Knives, Red
This new sharpener is designed to put a factory sharp, precision edge on all contemporary Asian style knives, Chinese style cleavers and the thinner, traditional single-bevel style Japanese blades. Incorporating 100 diamond abrasives in both Stage 1 and 2, the Model 316 hones and polishes each side of the knife blade separately at 15 degrees. This feature allows the user flexibility, guarantying the sharpest possible edge on all contemporary double-bevel Asian-style blades as well as traditional Japanese single bevel knives. High precision elastomeric angle guides eliminate all guesswork. Safe for all quality brands. Two-year limited warranty. Assembled in the U.S.
Price: USD 79.95
Chef’s Choice Pronto Diamond Hone Sharpener for Santoku/Asian Knives
Extremely fast! Fastest manual Santoku and Asian style knife sharpener available. Precise bevel angle control creates an ultra sharp Asian style edge (15 degrees bevel) Two (2) stages, sharpening and honing/polishing, for a razor sharp, arch-shaped edge that is stronger and more durable. Uses 100 diamond abrasives in stages 1 and 2. Diamond abrasive wheels will hold shape indefinitely (unlike ceramic wheels which lose shape over time. Diamond will sharpen any alloy. Diamond are the most durable abrasive – they last and last. Diamond abrasives will not load up (no need to use messy water or oil. Criss-Cross sharpening technology – for an extremely sharp edge witjh lots of “bite”. Diamond abrasive wheels sharpen simultaneously “into” and “out-of” edge for a superior burr-free edge. “Soft Touch” handle for an easy and secure grip.
Price: USD 39.95
Chef’s Choice Pronto Diamond Hone Sharpenerfor German Knives
Extremely fast! Fastest manual sharpener available. Two (2) stages, sharpening and honing/polishing, for razor sharp, arch-shaped edge that is stronger and more durable. Uses 100 diamond abrasives in stages 1 & 2. Micron size diamond abrasives in stage 2 for a super sharp polished edge. Criss-Cross sharpening technology for an extremely sharp edge with lots of “bite”. For sharpening straight edge and serrated knives. Precise bevel angle for a 20 degree edge. Safe for all quality knives.
Price: USD 39.95
Chef’s Choice Set of 4 Trizor Professional Steak Knives
What Does It Take To Make The World’s Best Kitchen Knife? A single-minded dedication to perfection and performance…qualities epitomized by the Chef’sChoice® name. Our Trizor® cutlery is in a class by itself. Its secret is the unique Trizor® steel, which has higher tensile strength and hardness than conventional cutlery. Measured at Rockwell 60 on the hardness scale (compared to 55 for other leading brands),it is the key to our cutlery’s sharper edges and superior edge retention. Trizor® knives stay sharper up to 10 times longer than other U.S. or German cutlery. Chef’sChoice® Trizor® Professional 10X® cutlery is fully forged and hand-crafted in the U.S.A. The chef’s knife bolster is uniquely tapered, allowing sharpening of the full blade so that it maintains its optimum shape for the life of the knife. The textured polymer handle on every Trizor® knife is seamlessly formed onto the full-length tang, eliminating bacterial contamination and ensuring a superb feel and non-slip grip, wet or dry.
Price: USD 223.95
Chef’s Choice Set of 6 Steak Knives
Chef’sChoice Trizor Professional 10X cutlery is fully forged and hand-crafted in the U.S.A. The chef’s knife bolster is uniquely tapered, allowing sharpening of the full blade so that it maintains its optimum shape for the life of the knife. The textured polymer handle on every Trizor knife is seamlessly formed onto the full-length tang, eliminating bacterial contamination and ensuring a superb feel and non-slip grip, wet or dry. The Trizor collection includes a wide variety of specialty knives and knife sets, all handcrafted for a lifetime of enjoyment. Experience the world’s best cutlery. Start your collection today! Features: Specially textured handle, designed for a secure grip, wet or dry Superb balance of knives Measured at 60 on the hardness scale Stays sharper up to 10 times longer than other knives Uniquely tapered bolster Made in the USA
Price: USD 369.95
Ergo Chef 8-in. Pro-Series Chef’s Knife
The Chef knife is the Work Horse in the kitchen. Our patented design, with its ergonomic angled handle, can make virtually all types of cutting more comfortable and effortless than standard knives. Features: Precision sharp 18-degree cutting edge Comfort grip POM (polyoxymethalene) handles are seamlessly molded to the Tang Fully forged from high carbon German stainless steel Precision heat-treated and proven to keep its edge longer Full Tang and streamlined or abbreviated bolster for strength and perfect balance
Price: USD 71.95
Ergo Chef Set of 4 Knuckle Sandwich Guy Fieri Steak House Knives
“In 2007 I met the designers of Ergo Chef at a gourmet show. I used the cutlery on stage during my demo and was given a set to take home. After a year of wear and tear in my kitchen – trust me it can be a knife gauntlet – I was hooked on the quality and design of Ergo Chef’s product. Before I knew it, I was teaming up with them to develop my own collection. We sketched a range of designs lookin’ for the select few that really rocked technically and aesthetically! I’m a Hot Rod guy who knows that in order to do car-building right, you need high quality performance parts. The same idea applies to cooking, so the right knives are key. My product features a combination of the best materials with a design that will blow your mind! As a chef, restaurant owner, and TV personality, I have high expectations for my equipment and these knives meet and exceed all of them.” – Guy Fieri This 4-pc. Steak House Steak Knife Set by Guy Fieri is like no other. The knives feature a thick one-piece high carbon steel blade with full tang for durability. A precision heat treat process hardens the blades to 55-58HRC for longer and sharper edge life. A special notched finger groove on top of the blade offers better control and comfort for resting your finger. The blade features a serrated front section for easy slicing through tough meats and a straight edge along the back section for lighter cuts. The contoured handle has grooves for a sure grip and 3 satin finish star rivets for a real-deal look. Features: The blades are precision heat-treated to keep a great edge. Patented ergonomic design is created to be an extension of your hand for natural comfort. Made of high-carbon German stainless steel for stain resistance. Full tang and abbreviated bolster adds strength and balance. Hollow ground ovals in blade promote less stick and smoother cuts.
Price: USD 69.95
Ergo Chef Set of 6 Pro-Series Steak Knives
Our fully-forged steak knives feature a sharp D-serrated edge that will not tear meats. Perfect for cutting red meats, pork and poultry. Also functions as a multi-purpose utility knife for slicing fruits, vegetables and your favorite cheese. Features: Precision sharp 18-degree cutting edge Comfort grip POM (polyoxymethalene) handles are seamlessly molded to the Tang Fully forged from high carbon German stainless steel Precision heat-treated and proven to keep its edge longer Full Tang and streamlined or abbreviated bolster for strength and perfect balance
Price: USD 121.95
Japanese Kitchen Knives:
Sales of Japanese kitchen knives are booming in the U.S. But how many people have the skills to use these superbly-crafted tools to full advantage? Now, internationally renowned chef Hiromitsu Nozaki shares his expertise and insights in a book that will help anyone who owns a Japanese knife to maximize its performance. In Japanese Kitchen Knives, Nozaki teaches the reader how to use usuba, deba and yanagiba, the three main traditional Japanese knives. He explains many essential techniques, such as the importance of understanding blade angle and point of force, and illustrates these lessons by working with ingredients familiar to western readers, like carrots and rainbow trout. Color photos and Nozaki’s commentary further clarify the process, and the pictures are taken from the chef’s perspective for easier understanding (most other books take photos from the reverse perspective). Each technique is accompanied by recipes that require its use, and all recipes are very simple, using easy-to-acquire ingredients. Other sections include a look at artisanal Japanese knife-making and information on sharpening, storing and identifying the variety of Japanese knives. Specialty knives are shown on location, from the unique unagi eel knife in an unagi specialty restaurant to the colossal tuna filleting knife in Tsukiji fish market.
Price: USD 19.76
Knives at Dawn:
“Friedman has crafted a page turner that will make you think about food, and the creative process, in a different way” (The Dallas Morning News). Since its inception in 1987, the Bocuse d’Or has been the real Top Chef–the world’s most prestigious cooking competition. Now, in a book that The Washington Post hails as “riveting,” food and sports journalist Andrew Friedman charts the “chefs-as-athletes” ramp up to the 2009 contest, where the American team had everything riding on a knife’s edge. In two decades, the Bocuse d’Or had never dished out a medal to American competitors. In 2008, hell-bent on making history, a triumvirate of culinary superstars–Daniel Boulud, Thomas Keller, and Jérôme Bocuse–raised unprecedented support for the American effort, centered around the team itself: Chef Timothy Hollingsworth and his assistant Adina Guest, both from Keller’s acclaimed restaurant, The French Laundry. Knives at Dawn chronicles the formation, training, and edge-of-your-seat performance of Team USA 2009. Author Friedman brings it all together brilliantly in the competition itself in Lyon, France, as the months of toil and preparation come down to a few final hours in which mental fortitude, technical skill, and a few too many seconds of heat can make all the difference. With its unusual exploration of chefs of different nationalities, Knives at Dawn delivers fascinating insights into what drives the culinary spirit, both in the world’s most prestigious competition and in professional kitchens every day.
Price: USD 10.19
Knives at Dawn:
Sizzling sauté pans. Screaming spectators. Television cameras. A ticking clock. Fasten your seatbelt for the Bocuse d’Or, the world’s most challenging and prestigious cooking competition, where the pressure and the stakes could not be higher. At this real-life Top Chef, twenty-four culinary teams, each representing its home nation, cook for five and a half grueling hours. There are no elimination rounds, no time to ease into the rigors of competition. The teams have just one precious chance to cook and present two spectacular platters of food, then plate them for tasting by a jury of chefs — the ultimate test of their ability to execute their craft, with prize money, international acclaim, and national pride on the line. Surprisingly, although American cuisine now rates among the best in the world, a U.S. team has never finished among the top three at this “Olympics of Food.” In 2008, a triumvirate of culinary figures — Daniel Boulud, Thomas Keller, and Jérôme Bocuse — raised unprecedented support and awareness for the American effort. This is their story, and the story of the team that competed for the United States at the 2009 Bocuse d’Or — what they did, how they did it, and what they learned. Knives at Dawn chronicles the formation and training of the 2009 American team. Chef Timothy Hollingsworth and his assistant, or commis, Adina Guest, both from The French Laundry in Yountville, California, are the stars of this chefs-as-athletes story. After winning a national team selection event, the pair trained in a specially outfitted facility, while twenty-three competitors — including a Norwegian who’d been hell-bent to win the Bocuse d’Or since the age of twelve — rehearsed around the globe. The days of the competition, when they all come together in an arena in Lyon, France, are recounted in riveting detail — putting you right alongside the action — as the months of toil and aspiration come to a head in the final hours of fierce cooking, when technical and mental fortitude, split-second decision-making, or a few too many seconds of heat can make all the difference in the world. Beyond the American team itself, unparalleled behind-the-scenes access allows sports journalist and food writer Andrew Friedman to paint intimate portraits of Boulud and Keller, two of the most influential culinary figures of their generation, as well as of French icon Paul Bocuse, who created the competition more than two decades ago. With its revealing look at chefs and cooks of different generations and nationalities, Knives at Dawn delivers fascinating insights into what drives chefs to cook and compete, both in the Bocuse d’Or and in their own kitchens every day.
Price: USD 17.15
Shun 3-pc. Classic Chef’s Knife Set
The beginner gourmet or minimalist chef will find this 3-pc. collection is an ideal start for experiencing the precision and versatility of Shun knives. It contains the essentials: 3.5-inch Paring, 6-inch Utility and 8-inch Chef’s knife. Bamboo box not included.
Price: USD 299.95
Top Chef:
Pack your knives and go…straight to the bookstore. Top Chef presents the official companion cookbook to the No. 1 rated food show on cable television! Featuring 100 fabulous recipes from the first three seasons of the show, including dishes from the Elimination Rounds and the Quick-Fire Challenges, The Top Chef Cookbook invites fans into the hottest kitchen on prime time. In-depth discussions with contestants, judges, and crew reveal the inner workings of the show, and lavish photographs take readers behind-the-scenes into the Top Chef pantry and the competition sites. Handsomely packaged with a canvas cover inspired by the chef’s jacket worn by each of the Top Chef contestants, this cookbook will have aspiring culinary contenders reliving classic show moments and relishing new recipes just in time to obsess over Padma’s outfits in Season 4.
Price: USD 19.52
Wusthof Set of 4 Gourmet Steak Knives
These Wusthof kitchen knives are perfect for the at-home chef. The quality steakhouse knives are lightweight but sharp, perfect for steak carving. These knives use high-carbon and rust-free alloy to prevent deterioration and ensure that they will last a lifetime. The knives also feature full tangs and plastic handles that are securely riveted in three places. Product Details: High-Carbon German Stainless Steel Blade Synthetic Handle Set of 4 Knives 4.5-in Blade Made in Germany Handwash in Mild Cleanser Lifetime Warranty
Price: USD 59.95
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