If you are looking for a very high quality high carbon steel chef knife that won’t cost you a fortune, then this particular one is a great option to keep in mind.
This particular kitchen knife is made out of VG 10 Japanese stainless steel. Of course, as you probably know by now, this is one of the best types of steel that you could possibly use for a chef’s knife.
It is extremely hard, strong and durable, yet also retains a good deal of flexibility and maneuverability. Moreover, the blade here is also extremely hard and it comes very sharp out of the box. Add retention is definitely not a problem that this knife suffers from. Also, the edges are honed to such a degree that it allows for precision cutting.
What you also get here is a semi-soft Ultra Comfort G10 handle. This material is waterproof and very durable, yet also has a good feel and texture that provides you with a non-slip surface to grip onto, not to mention that the handle is contoured to fit the shape of your hand. Just in case you were wondering, yes, and this is a full tang knife, which means that it also features excellent balance.
This particular Japanese kiritsuke knife is made out of high carbon 440C stain resistant steel, a very high quality steel that is rather perfect for kitchen knives.
If the blade is perfectly sharp, it will glide through the sheet of paper without serious pressure or scratching.
Under a microscope, you would see that the edge of a knife is made up of thousands of small cutting teeth. Through use, the fine teeth will eventually become misaligned, resulting in a dull knife. It is important to realign the teeth on a regular basis, aka honing, to renew the cutting edge.
The best way to sharpen Damascus Steel Kitchen Knives is to use a Whetstone.
Damascus steel is high-carbon stainless steel. Their hardness can reach 59-62 HRC that is harder than general steel.
This will let it 60-70% sharper than other knives. And the Damascus pattern makes these knives look awesome.
About Whetstones
Whetstone knife sharpening is by far the best method to sharpen your knives, but it takes time, practice, and skill to master. As with all abrasives, you’ll want to start with a lower-numbered (coarse) grit to remove steel and sharpen, and work your way up through the higher-numbered (finer) grits to fine-tune and clean up your edge.
To sharpen, you can use a sharpening stone. Before using, immerse the stone in water for approximately five minutes. Then, place the non-slip side of the stone facing down into a wooden base. For best results, maintain the wetness of the stone throughout the entire process. A grey liquid is produced during sharpening. This is normal and improves the effectiveness.
Now hold the handle of the knife firmly in one hand and, with the blade facing you, place it on the sharpening stone at an angle of 10 – 20 degrees. Make sure that there is a gap less than a 1/4 inch between the back of the blade and the sharpening stone. Place your free hand on the blade, but never directly on the cutting edge. We are pretty serious about this one. Touching the cutting edge can lead to some serious injuries so please be careful.
Now move the blade – with a little pressure – in regular strokes up and down across the sharpening stone. Always maintain the angle between the blade and the stone. You will notice a burr becomes visible after five or so strokes. Mentally divide the blade into three parts if the knife has a large blade. Always start with the tip and work back towards the bolster.
Now turn the knife so that the blade is no longer pointing towards your body. Continue to maintain the angle of 10 – 20 degrees and the gap of approx. 5 mm from the back of the blade to the sharpening stone. Slide the cutting edge up and down over the sharpening stone. Grind both sides of the blade alternately, around five to ten times on each side.
To remove the resulting burr from the knife, draw the knife in a curve from top left to bottom right across the sharpening stone. Then hold the knife under running water to remove all residue and dry it carefully. Store the stone in a cool, dry place – away from direct sunlight.
You can find a lot of useful videos about how to use Whetstone on YouTube!
Just want a knife that will last, does its job exceptionally well, and preferably looks nice? But after a lot of research I'm still pretty lost!
When researching or shopping for knives, you'll probably come across a lot of phrases: heat-forged, ice-hardened, full-tang. A lot of it you can safely ignore. Not that those terms are meaningless—they just don't have much effect on whether you'll find the knife comfortable or sturdy, or where it falls on the durable vs. easy-to-sharpen spectrum.
Specifications
There’s a reason we call the best kitchen knives “chef knives.” A good chef is a multitasker, so a good chef knife is designed to handle multiple jobs. Think of all the slicing and chopping involved in a beef stir-fry or a chicken noodle soup. You want a single tool that can handle it all. But the best chef knife can’t be defined by a single set of features.
It’s all about hand-feel: The right knife should feel almost like an extension of your forearm.
We stock a large range of quality knives, sharpening products and accessories for Chefs, Hunters, Fishing and Home Enthusiasts.
1. 7'' Santoku Knife(Japanese Style Blade)
Specifications
It's manageable, lightweight, and has a thin blade that comes well-sharpened on both sides. The knife sliced through tough potatoes and minced delicate herbs with ease. It's no-fuss with a simple finish, lively and responsive in your hand, and great for people looking to buy their first santoku knife.
2.Damascus Steel Santoku Knife The Best Santoku Knife for the Money
Specifications
This santoku knife is an amazingly agile, light, and capable knife with an ultra-thin blade. This was the sharpest knife we tested, and it stayed sharp after rounds of copious slicing and dicing. The rounded edge at the front has a sharper point, which differentiated it from more standard santoku knives.
These great knives have the same amazing sharpness and durability, but with a more contemporary looking handle.
With a specific formulation of high quality German stainless steel.
USED by some of the very best Chefs in the Country - As seen on Saturday Kitchen, Great British Menu and Masterchef the Professionals
Chefs who buy Japanese kitchen knives are looking for the sharpest types of knives. A Japanese kitchen knife is truly different from a European chef's knife. Japanese knives are sharper and usually have a thinner blade.
Incredibly razor sharp, full-tang.
Turwho tool quality is part of the first echelon in the global knife quality system. We only produce first-class quality kitchen knives. According to the customers‘ feedback we received, all consumers have nice product experiences in Turwho. Once you give a chance to us, Turwho knives will be your lifelong kitchen companion.
These are the positive feedbacks from Turwho fans. The natural evaluations are really surprised us and made us so excited.
One lovely client even made a video to introduce our knives to everyone.
The customer's true evaluation and laudation for the product make our team feel the recognition of customers from all over the world, that makes us touched! In order to let more customers who are still hesitating to choose our products see more real evaluations, we are willing to collect real video feedback through sending a total of 20 pieces of the free chef's knives. As long as you are willing to spend a little time, you are one of the lucky dogs who will be able to have a professional Damascus chef knife from a professional knives merchant for free.
1. Per ID account can only apply for one free chef knife. You need to take a video after receiving the knife and post the video to your Youtube or Facebook. Then share the video link to our work email or you can also send the video to our work email directly.
2. Prepare the ingredients to shoot the video by yourself according to the requirements, and give the Turwho knife a fair evaluation in the video.
3. During the filming process, you need to show Turwho brand on the knife body and your face to guarantee the authenticity of the video
4. The recipient does agree us to use the feedback video on Turwho's official page and on the Facebook page.
Step 1. Order a chef's knife in the designated Turwho website link and pay according to the normal process.
Click the gift link:
https://turwho.com/collections/chef-knife/products/turwho-gyutou-knife
P.S. Inventory has been set to 20 pieces, the quotas are assigned on a "first come first served" basis.
Step 2. Waiting for the gift arrival.
Step 3. Filming after receiving the knife.
①props preparation: a mobile phone or a camera, Turwho knife, meat (frozen and soft meat) and vegetables (tomatoes or cabbages)
②Location: Home kitchen or workplace
③Shooting process
A. Say hello to the audience (not required, but I believe you will do this)
B. Show the whole knife include the brand clearly.
C. Show Turwho cut meat (frozen and soft meat) and vegetables (tomatoes or cabbages)
Estimated effect: the knife will cut the meat more labor-saving, and when the meat and vegetables are cut soft, the ingredients will not be damaged. They can be easily cut off , and the juice of the ingredients will not flow because of extrusion.
D. At the end of the video, talk about the evaluation of the knife truthfully
④Video duration: There is no specific limit on the shooting duration. Just follow the shooting requirements to complete the 4 necessary requirements. Our team did a test to remove the time of buying the ingredients, and the entire shooting took about 10 minutes.
Step 4. After the video is taken, please post the video to Youtube or Facebook and send the link to our email address. You can also send the video to our email address directly. We will verify the video content provided by you as soon as possible. Once the video meets the standard, the refund will be sent to you by Paypal.
Contract us:
Facebook: https://www.facebook.com/TURWHO/
E-mail address: huangkell125@gmail.com
If you have any questions about the above free trial route and step requirements (such as logistics delivery issues, video shooting issues, refund methods and time, etc.), you can raise any questions directly in the message area at the bottom of the page, or leave a message on our Facebook homepage. We will answer them for the first time.
When I was hanging around the knives website, I saw an interesting question and would like to answer it. The question is ‘Many manufacturers currently offer kitchen knives with Damascus steel blades at a premium. Besides looking cool do such knifes have any better characteristics compared to simply good forged stainless steel kitchen knives?’
To solve this question, we have to know what is Damascus steel also named Persian watered steel, was made by Islamic metalsmiths with wootz steel in 8th century CE. But its produce method was lost in the centuries. In the cold weapon era, having a Damascus sword means you will have a higher rate of survival when you are facing with the enemy. This is because of its superior toughness, sharp cutting edge and the surface characteristic of watered silk or damask like swirled pattern.
In modern life, people figured out some method to produce the similar steel that also has the beautiful surface pattern and good performance. But for knife builder, it’s very important to balance the product attributes to meet the demands of the market. There is two mainly types Damascus knives. One is blades are cheaply made and consist of simple layered steel or flattened steel cable that is etched to produce the lines to attract many people. They are definitely not worth any extra cost and in fact are easily outperformed by regular modern kitchen knives of moderate to good quality. In fact since these damascus blades are only formed from ordinary steel they will rust quite easily, must be maintained regularly and will not hold a keen edge.
I would like to recommend the other type is made from layers of high-carbon steel but also has an inner core of high carbon specialty steel like VG-10. This type of Damascus is far more expensive of course but produces a blade of superior quality as well as one that looks very cool. It will hold its edge longer because of the hardness of the inner core but will also be very durable due to the layers of more flexible and stain resistant stainless steel.
It’s a personal choice to decide whether or not it is worth the extra cost for high quality modern Damascus knives. If you only want to store it for decorating your kitchen, choose a cheaper one is enough. But if you use your knife extensively, like the very best and want a knife that stays really sharp, I would say the answer is yes. But do your homework and ask questions for searching the real Damascus brand and get the professional service. "Damascus" does not automatically mean better.
We will reply within 24 hours. You also can follow our Facebook (TURWHO-Cutlery)for further communication. Click our homepage to learn more:https://www.facebook.com/TURWHO/
There is a increase number of people developed the hobby of collecting Damascus knives. Consumers are willing to pay the price for Damascus's rarity and aesthetic.
Damascus steel, also named Persian watered steel, was made by Islamic metalsmiths with wootz steel in 8th century CE. It’s a high-carbon steel that has a superior hardness and sharp cutting edge. One of the most special characteristics of Damascus steel is the watered-silk or damask-like swirly patterns.
Until now , there is still not much people know why it called Damascus steel. There are two thoughts are reasonable and acceptable:
1. It was named by the town where Damascus steel was produced.
2. It was named due to the similar pattern in the steel to the damask.
Although it’s true that Damascus steel was created in Damascus at some period of time, the pattern are similar with damask fabric. There is no actual theory to persuade everyone.
After Wootz steel, the raw material, was treaded to Damascus to be manufacturing knives, sword blades and armor in the Near East. In that period, once the Damascus sword was manufactured and was popular by the European market. If you knows much about the Crusade, you can imagine the scene based on the literature, feeling the combined admiration and fear engendered by these weapons. If you are a crusaders who witnessing the enemy's Damascus swords slicing through your own lesser quality swords, cutting the sword clean in half in a single swipe without ever losing its edge. The next is Damascus swords gonging into your own body.
Damascus steel was used for manufacturing weapon for a long history. However, when the main material Wootz Steel produced technology was lost in 18th century, Damascus steel also lost its life. Modern Damascus steel is not the same one as past. Historians try to fix out the original creating process but they failed. The wisdom of the people is boundless and the metalsmiths figure out a modern method to get the modern Damascus steel.
The casual knife collectors or knife beginners fall in love with Damascus knives for variety of reasons, for example: it’s superior toughness, cutting edge and the surface characteristic of watered silk or damask like swirled pattern. It’s welding several different types of iron slices and steel together to form a billet and it’s similar to traditional Damascus steel. The same strength and beauty make people flock to it. If you plan to have a modern Damascus production, choosing the product prudently and sanely to be sure the pattern cannot be worn away as some irresponsible merchant sent you a knife made by surface treated steel.
If you want to buy a Damascus knife on the internet but don't know how to distinguish the true from the false. Welcome to leave a message with the product link to me. Then I can help you verify if this online shop is selling the real Damascus knives and what quality level of the knife is.
We will reply within 24 hours. You also can follow our Facebook (TURWHO-Cutlery)for further communication. Click our homepage to learn more:https://www.facebook.com/TURWHO/
There are many kitchen knife types, the different knife plays a different role in the kitchen job, the right one would provide the excellent cutting accuracy, which helps you cut like a pro. The most important thing is a good chef's knife can keep the ingredients in best status, more to maintain the original flavor.
If you are a casual cook, we recommend three must-have knives for you, they are chef’s knives, bread knives, and paring knives. But if you’re an aspiring chef cooked every day, having the professional kitchen knives set is the big part of culinary success.
Must-have kitchen knives list: Chef knife/gyuto knife, Bread knife, Paring knife.
Chef's knife is a classic kitchen tool that will help you cut vegetable and meat efficiently and comfortably. This must be the top choice when you are choosing your first knife.
Length Range: From 6-12 inches
Usually, an 8-inch chef’s knife can accomplish a variety of tasks in the home kitchen. The long blade and efficient rocking motion make it extremely practical. You can use it to slice meat and vegetables, cut steak and turkey. From chopping, slicing, dicing, and micing, it does all. Even though the chef's knife ideal for most of the task in the kitchen, it is not ideal for cutting dense meat, peeling and carving fruits.
The serrated bread knife is handy for slicing bread and soft fruits and vegetables. It’s the indispensable second knife in the home kitchen.
Length range: 7-11 inches
The invention of the serrated bread knife is the gospel for baguette lovers. Its long, narrow blade with a serrated edge can cut a loaf of bread by break the crust without crushing the soft interior. It also comes in handy for slicing fruits and vegetables, even someone calls it ‘tomato knife’.
The paring knife is a small, powerful knife for small, precise cuts of fruits and vegetables. Think of it as a mini version of the chef's knife.
Length range: 2-4 inches
It has a beautiful, very smooth blade. Because the paring knife is very small, it is ideal for peeling, slicing and trimming smaller foods. For example, peeling apples, cutting vegetable salads, removing sweet peppers and shelled shrimps or cutting off the outer shell of strawberries.
The professional knives set supports more flexibilities and play your skill better. It makes cooking become relaxed and the cooking task becomes a free kick.
If it’s just used at home for the family cook, then the three tools above can already meet your needs. And you are cool when you’re showing your talent to your guest. When you are a professional chef or apprentice chef, you need more tools to deal with various cooking scenes.
Such as the following:
The boning knife flexible blade gives an excellent experience to you while dressing cooked and uncooked meat. And you won’t waste any tasty morsel. The narrow, sharp blade handle a better role than the chef’s knife when crossing through the sections.
Cleaver does much help to save your labor in separating chicken thighs( or even an entire chicken) and ribs with its own weight design. What’s more, it also can be used for chopping through tough vegetables, such as pumpkins and melons, and flattening garlic bulbs or ginger. It is noteworthy that cleaver is not very good at cutting hard, thick bones or doing delicate work. If you cook a lot of bony meat there’s no reason you shouldn’t have a cleaver.
Length range: 8-14 inches
The carving knife is used to slicing brisket, pork loins, turkey, ham, smoked salmon and roast. It can also be used to slice fruits and vegetables. When you’re preparing a big meal, it will be the top choice to serve larges of sleek clean slices of meat. An 8-inch carving knife is good enough for the home kitchen as few people will ever slice up a 1-meter-long salmon at home. But if you’re a pro, just choose the fit size according to your working environment.
If you have any questions after reading the article, please feel free to leave a message and CONTACT US, we will reply within 24 hours. You also can follow our Facebook (TURWHO-Cutlery)for further communication. Click our homepage to learn more:https://www.facebook.com/TURWHO/
The Chef’s knife is one of the most commonly used in the kitchen. Really versatile it is best for slicing, dicing, chopping or de-boning smaller cuts of meat.
The core of Chef's knives is an ultra-high strength Japanese VG-10 SUPER steel with Rockwell Hardness 62+: Providing extraordinary Performance, INCREDIBLE Edge Retention so you DONT have to WORRY about sharpening very OFTEN. 67 Layers of High Carbon Stainless Steel Layers ensures High Durability & intensive folding process creates a visually stunning, rust free!
8 Inchs Bread Knife
A necessity for cutting through hard crusty bread—but useful for so much more, from gingerly slicing the ripest tomatoes to peeling a pineapple.
The Turwho 8” Classic Double Serrated Bread Knife has twice the serrations, for faster and easier slicing.
