The Chef's Knife is the workhorse of the kitchen. Its broad blade dices, slices, and chops fruits, vegetables, and meats while protecting knuckles from hitting the cutting board.
The knife is beautiful, well made and hsarp as a razor. It is heavy with a substantial blade and handle which give it a very solid feel in the hand.
TURWHO blades are precision forged using the traditional hot-drop method, tempered to a perfect 60+ HRC on the Rockwell scale. This results in a harder, sharper blade that retains an edge, is both corrosion resistant and highly elastic.
How often should knives be sharpened?
While having a sharp chef's knife can really change how you cook, it needs to be regularly sharpened.
When you start to cut, the knife slips on the food or twists in your hand so your cuts aren't straight. Sometimes, the knife doesn't even cut - it crushes the food instead.
Not sharp enough. Just sharp it ! With regular maintenance (sharpening), your knife, by definition, will never be dull. You should get your knife sharpened professionally once every six months or a year (depending on how hard you use it) OR learn how to sharpen it yourself using a grinding/whetstone.
If your chef's knife is really of poor quality, there is no point to use it again. It's time to buy a new one.
Combining the best features from both Western and Japanese-style blades, this versatile knife can tackle any cutting task and technique.
Direct-to-consumer pricing in one ultra-sharp package. If you only buy one great knife in your lifetime, this should be it.
TURWHO/拓禾 Japanese Chef's Knife Santoku Knife
This Santoku knife is made with Janpanese VG-10 Damascus steel, offering a great balance of sharp edge retention and durability.
AVAILABLE IN: North Holland | South Holland | Flevoland | Gelderland | North Brabant | Overijssel | Drenthe | Utrecht | Groningen | Friesland | Zeeland | Limburg | Amsterdam Holland
Why should you ever buy a nicer knife? The same reason to have a nicer anything: Because having a tool that is a pleasure to hold and use makes cooking more enjoyable. And since that's really the main metric, how much you should spend is entirely up to you.
A chef's knife is the one you'll be reaching for about 99 percent of the time. That's why it's important to have a good one.
When researching or shopping for knives, you'll probably come across a lot of phrases: heat-forged, ice-hardened, full-tang. The most important factor is a fine knife tends to be made out of higher-quality metal, or a combination of metals—which means you can choose one that either gets sharper, or that stays sharp longer, and you have more options in choosing one that's comfortable to hold and use.
Super VG10 core with multi-layer high carbon stainless steel is non-stick, has an exquisite Damascus pattern and is liquid nitrogen tempered ensuring long lasting performance! Stain and rust resistant blade.
Military class G10 fibreglass handle triple rivet to the forged for extra strength and durability, tastefully adorned with Classic metal rivet. Ergonomically designed-round-handle to ensure a secure and comfortable grip! Rare tapered bolster for extreme comfort, perfect balance!
Hand finished using the traditional 3-step Honbazuke method has an incredible 12-15 degree pro razor edge per side, mirror polished cutting angle ensuring maximum sharpness and safety, effortless slicing of meat, fish, sushi, vegetable, fruit and more.
We believe "good" doesn't necessarily mean "expensive."
