What's the best thing about knives

ᐅ the best knife in the world - professional chef's knives put to the test

Would you like a sharp knife that can be used in many different ways and that cuts meat, vegetables and the like?

Table of Contents

The 3 best knives in the world at a glance

  1. Makami Kona II
  2. Okami Knives
  3. PEARL ceramic knife set

 

In addition, would you like to know what advantages the individual knives - from the Santoku knife to the classic chef's knife to the ceramic knife - have?

In order to save you the time-consuming research, I will explain to you which model is the best knife in the world for amateur cooks, gourmets and professional chefs.

I will give you the most important tips and tricks to look out for when buying a professional kitchen knife. There is a special focus on the quality of the blade, which is crucial for professional results from julienne, diced vegetables and the like.

I will explain the most important facts about the best knife in the world and give you detailed answers to your questions!

High quality knives - the best chef's knives in the world

If you want a knife with a sharp blade that cuts numerous dishes precisely and without pressure, special attention should be paid to the blade and the handle.

While classic knives have a pointed blade, a shorter blade is characteristic of Japanese Santoku knives. Knives with ceramic blades are also popular, and they also impress with their multifaceted use in the kitchen.


The different types of knives

Without question, a knife with a sharp, durable blade is the most important tool for professional chefs.

Tip: A high degree of sharpness is based on a high Rockwell hardness (due to the special hardening of the knife blade) of approx. 55, which also ensures optimum edge retention.

Edge retention is understood to mean the resistance of the knife edge to wear - due to chemical, mechanical or thermal influences.

A good knife also glides through ripe fruit and soft tomatoes without crushing the pulp. In addition, professional knives conjure up the finest Julienne strips for salad variations, Asian pans and more in no time at all.

The best knife in the world also has to fillet meat in extremely thin slices.

Japanese Santoku knives - Asian cuisine included

A Santoku knife - as a classic Japanese universal knife with a professional blade - cuts sharply, shows a clean cutting edge and does not become blunt as quickly.

The so-called hollow cut is characteristic of many models. These are small hollows that are supposed to prevent the food to be cut from sticking due to the air between the ingredients and the knife.

While classic chef's knives are more robust, Santoku knives score with a particularly thin blade

(You can find more here: https://www.test.de/Kochmesser-Santokus-Keramikklingen-und-klassische-Kochmesser-im-Test-4780484-0/).

A challenge for Japanese Santoku knives is - due to the very thin blade - cutting hard food.

Classic chef's knives - culinary all-rounders in the kitchen

A classic chef's knife has a robust cutting edge, the thickness of which is usually between 0.3 and 0.46 millimeters and which becomes thicker towards the knife handle. This area of ​​the blade is used to chop ingredients.

Note: Due to this structure, classic chef's knives can be used in many ways

(You can find more here: https://www.test.de/Kochmesser-Santokus-Keramikklingen-und-klassische-Kochmesser-im-Test-4780484-0/).

In contrast to Santoku knives, classic chef's knives with a more stable blade are heavier.

Ceramic knives - extra hard blades for perfect cutting

A knife with a ceramic blade, which is much harder than steel, cuts extra long and is superior to other types of knives in terms of sharpness. Due to the extra hard blade, these knives should only be sharpened with the help of a professional diamond cutter (more on this

Subject: https://www.test.de/Kochmesser-Santokus-Keramikklingen-und-klassische-Kochmesser-im-Test-4780484-0/).

However, there are also differences in sharpness as some ceramic knives become dull over time.

While the sharpness of the blades clearly speaks in favor of ceramic knives, the disadvantage of the blades is their brittleness, which can lead to splintering and breaking.

Caution: Handling ceramic knives requires special care: If the knife falls on the floor or hits something hard, the blade may no longer be able to be used - at least if it falls down frequently.

Tip:Do you love it colorful? Ceramic knives are often offered in a practical set - with blades in bright colors on request - in different sizes.

 

The best knives in the world for professionals and amateur cooks

1) Makami Kona II santoku knife with bevel cut

This handy Santoku knife in the middle price range with a knife handle made of Pakkawood convinces with a very sharp, durable blade (17 centimeters) made of knife steel. It is suitable for cutting, chopping and weighing fruit, vegetables, fish and meat.

+ Advantages:

  • sharp blade with a scalloped edge
  • compact shape
  • water-resistant wooden handle
  • Rockwell hardness 56
  • long-lasting quality
  • high cutting comfort
  • fair price-performance ratio

2) Okami Knives professional chef's knife

This mid-range chef's knife with a sharp and hard blade is suitable as an all-rounder for cutting vegetables, fish and meat. This versatile kitchen knife is ideal for cutting, chopping and dicing.

+ Advantages:

  • hard, stainless steel blade
  • ergonomic 'full tang' handle
  • Rockwell hardness 55
  • big blade
  • fair price-performance ratio

3) PEARL ceramic knife set

This low-price ceramic knife set consists of a kitchen knife, a vegetable peeler, a fruit knife and a vegetable peeler. Meat, vegetables and the like can be cut without any effort. The extra sharp kitchen knife for left and right handers with a hard blade has an ergonomic handle.

+ Advantages:

  • hard, rustproof ceramic pieces
  • ergonomic handle
  • sharpened blade
  • for left and right handers
  • very affordable price
  • fair price-performance ratio

- Disadvantage:

 

Conclusion:My winner in the professional knife test

My personal favorite when comparing knives is the Makami Kona II Santoku knife with a hollow cut.

This knife from Makami Kona convinced me all along the line, because it has many advantages and above all it offers an extra sharp blade for different items to be cut.

The other two tested knives are also excellent for cutting, chopping and Co., but my test winner is the very sharp, Japanese Santoku knife in an attractive design thanks to the wooden handle.

Above all, the price-performance ratio, the high Rockwell hardness and the cutting comfort and user-friendly handling make this model my best knife in the world.

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