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Cutlery Lines
| The Forschner line of knives by Victorinox,
the company that produces Swiss Army brand pocket knives,
is considered the top rated stamped knife. Forschner knives
feature a high carbon, no stain steel blade with a Rockwell
hardness of 55-56 HRC. Each knife is hand finished in Switzerland
by skilled craftsmen. A special tempering process is used
to produce an edge that can be resharpended over and over
again. The patented Fibrox handles are comfortable and slip-resistant.
Recently, rated as a “Best Value” in the March/April
2007 Cooks Illustrated. |
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| The two most innovative features of Global
knives are their edge and the way they are balanced. The Global
edge is truly its signature. The majority of the Global knives
are sharpened or ground on both sides of the blade like western
style knives. However, their edges are ground straight to
a point rather than beveled resulting in a dramatically sharper
knife. The knives are light weight and thin blades. To balance
their knives, Global uses a hollow handle which is then filled
with just the right amount of sand to create the correct balance.
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| This stunningly beautiful line of Shun Classic
cutlery features the look and benefits of Damascus steel,
without its rusting problems. The Damascus-look blade profile
reduces sticking and results in less damage to the food being
cut and faster prep times. VG-10 stainless steel is clad with
16 layers of SUS410 high-carbon steel on each side, producing
a 33-layer rust-free Damascus look. VG-10 "super steel"
is composed of Carbon, Chromium, Cobalt, Manganese, Molybdenum,
Silicon, and Vanadium. Shun Classic features a uniquely stable
"D" shaped handle design. The shape prevents the
knife from twisting in your hand and is designed to fit the
way your hand curves. The handle is constructed of Ebony-black
PakkaWood® and features a stainless-steel bolster and
end cap. Shun Classic knives are NSF approved and are dishwasher
safe (though we strongly recommend hand washing for any fine
knife). |
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| The Shun Elite Series offers beautiful design
and unparalleled performance. The blade begins with a cutting
core of SG-2, a Japanese powdered steel. The advantage of
powdered steel is that every element used to create the steel
is evenly blended, eliminating weak spots and imperfections.
The high density and ideal grain structure allows it to temper
to an extremely high hardness of 64-66, for an exceedingly
sharp, smooth, and durable edge. Shun Elite is clad with two
layers of SUS 410 steel, a softer stainless steel that provides
additional strength, flexibility, release and corrosion resistance. |
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Kikuichi Cutlery is unique Japanese cutlery that is forged, not stamped. Their knife making process is still mostly done by hand. The knives offer exceptional quality and uniqueness not typically seen in the American market place. Kikuichi has over a 700 year history of making cutlery and Samurai swords. Kikuichi Samurai swords are considered National Treasures of Japan and can be seen at the Seikado Museum in Tokyo. Kikuichi swords and cutlery still bear the logo of the chrysanthemum which is the symbol for the emperor in Japan. Their tradition and craftsmanship of sword making is something that Kikuichi is proud to carry over to the cutlery they produce today.
Traditionally, Japanese knives are made from forging two different types of carbon steels. They are called Jigane and Hagane. Jigane is the soft supporting carbon steel that provides flexibility and ease of sharpening. Hagane is the hard carbon steel that determines the quality of the blade. Currently, four different types of Hagane are available. They are SK, Yellow, White and Blue carbon steel. The main difference between white carbon steel (Shiroko) and blue carbon steel (Aoko) is the chemical components in the steel. Blue carbon steel contains 0.2 to 0.5% of chromium and 1.0 to 1.5% of tungsten as extra chemical components. Chromium makes blue carbon steel knives more rust resistant.
If a knife is made of 2 steels it is referred to as Kasumi. If the knife is only constructed of 1 steel it is Honyaki. Honyaki is made using only Hagane. These carbon steel knives must be hand washed and are subject to rust if not taken care of.
SK Carbon Steel Cutlery
SK-Tatsutogi is a soft steel, very easy to sharpen, ideal for a starter.
White Carbon Steel Cutlery
White-Kasumi is harder, still easy to sharpen, popular among Sushi chefs.
White-Honyaki maintains the edge longer but takes longer to sharpen.
Blue Carbon Steel Cutlery
Blue-Kasumi is the hardest and more skill is required to sharpen.
Blue-Honyaki is for the most discriminating user.
Ginsan Stainless Steel Cutlery
The Ginsan cutlery uses a two steel approach but combines carbon steel with stainless steel. Ginsan carbon steel forms the core cutting edge while a softer stainless steel layer protects the knife from corrosion. The Ginsan steel is a perfect blend of carbon steel and chromium, giving it the performance of a traditional carbon steel edge and the practical benefit of stain-resistant steel.
Tsuchime Damascus style knife
The cutting edge is constructed of a 16 layer VG5 high carbon steel blade featuring .7-.8% carbon steel for optimum edge hold and 13-15% chromium for stain resistance and non-stain steel. The surface of the blade has a Tsuchime pattern, designed for preventing food from sticking on the blade surface. The tsuchime pattern is created by first, hand hammering the layered metal then, tempering it with heat, giving each knife a unique pattern.
Swedish Steel Warikomi Blade
The unique blade features a 2 layer construction of VG10 steel and stainless steel. The VG10 steel offers a sharp edge with tremendous resilience. Thus, with regular maintenance, your knife edge will last a long time. The outer layer provides strength and better corrosion resistance.
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| Ceramic knives are the perfect compliment to
anyone’s collection of cutlery. You experience the difference
as soon as you pick up a Kyocera Advanced Ceramics knife.
The feel - incredibly light yet perfectly balanced in you
palm. The blade – made of zirconium oxide a ceramic,
which is second in hardness only to diamond, beautifully ground
with razor sharp precision. Kyocera ceramic blades offer superior
edge retention, holding their edge at least 10 times longer
than other professional cutlery. Ceramic won’t stain
rust, roll at the edge, or impart any metallic taste or smell
to food. Because the blade doesn’t impart any iron ions
to the products you’re cutting, they will stay fresher
and maintain their original color longer. |
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| MAC Superior
& Professional |
| With their legendary razor-like edges MAC knifes
are the world’s sharpest. Their edges have been hardened
to between 57 and 61 HRC allowing the MAC knives to maintain
a long-lasting edge. They feature thin, flexible blades which
are sharpened at a 15 degree bevel. These award-winning knives
are light in weight, perfectly balanced and ergonomically
designed. Top rated by Cook’s Illustrate and quoted in
Gourmet Magazines October 2005 issue as “The difference
between a mini-van and a race car.” |
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| Masahiro MV-H knives are the best line of cutlery
from one of the best factories in Japan. The MV-H features
an edge that is 80/20 asymmetrical and is polished to a mirror
finish. 80 percent of the edge is ground on the right side
of the blade and 20 percent is ground on the left side. This
asymmetrical edge is derived from traditional one-sided Japanese
knives. The 80 percent side on the MV-H is only 1/8”
high as compared to 3/4” high on a traditional Japanese
knife. The idea being that an asymmetrical edge is approximately
35% thinner than a 50/50 straight edge. The Masahiro knives
are amazingly light weight, yet perfectly balanced. The MV-H
range is made from MBS-26 high carbon stainless steel with
a hardness of 58-60 HRC. |
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| This value priced, fully forged,
one piece construction line of cutlery stands apart from many
cutlery offerings. The Genesis line is constructed of high
carbon, no stain German steel. The handles are constructed
of a non-slip Sanopreme material and offer a comfortable,
secure grip. The German components are crafted in Taiwan using
European technology which offers you the best value in forged
blade cutlery. |
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| The flagship of Wusthof-Trident and its 200
years of German knife making expertise, Wusthof Classic knives
are the standard against which other knives are judged. Incredibly
durable knife features a long lasting edge and the smooth
handles of these knives are triple riveted to the fully visible
tang. The Wusthof Classic kitchen line, which has a lifetime
guarantee, is fully forged, full tang, made from the finest
high carbon stainless steel, and features perfectly balanced,
bacteria-free, polypropylene riveted handles. |
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| Table-top elegance meets high-performance in
the Wusthof-Trident Culinar series. Introduced in 1999, these
blades are a luxurious addition to the Wusthof assortment,
featuring a satin finish throughout and Wusthof’s legendary
balance and heft. In each knife, the precision forged blade,
bolster, and tang seamlessly blend into the elegantly sculpted
18/10 stainless steel handle. |
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| The Wusthof-Trident Gourmet line features first
class stamped knives with ergonomic, perfectly fit handles.
The blades are made from the same high grade materials as
the forged knives, but the construction makes these knives
less expensive. This line is a great choice for those who
want the best quality at an affordable price. |
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| The Wusthof-Trident Grand Prix II is part of
Wusthof’s top lines of cutlery featuring a larger grip.
The Grand Prix II line, which has a lifetime guarantee, is
fully forged, full tang, and made from the finest high carbon
stainless steel, with perfectly balanced, ergonomic, bacteria
safe, polypropylene molded "slip-free" handles.
The successor to the popular Grand Prix line which was rated
as the "World's Most Outstanding Kitchen Knives"
by Consumer Reports in 1999, the Grand Prix II features an
improved ergonomic handle designed to reduce fatigue. |
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| Classic Ikon is Wusthof’s newest line
of cutlery being released on a limited bases beginning November
1st. The most noticeable element of this new line is the contoured
handle. The durable resin handle is one of the most comfortably
designed yet. The middle precision bolster is tapered and
allows the edge of the knife to be fully used and sharpened.
The Classic Ikon blade is forged from a single piece high
carbon rust resistant steel running all the way through the
handle. The blade is ground thinner than Classic Wusthof and
has less resistance. The heel of the knife has a second bolster
that adds additional weight and stainless elegance to the
knife. |
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Kershaw-Shun Classic
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