Money isn’t always the sole factor when choosing cooking supplies, especially when you’re an experienced chef. If you cook advanced dishes daily, you’ll need a knife that can withstand all the cutting, chopping, slicing, and dicing.
That’s when the best expensive kitchen knives come in. They might be able to make your cooking career finally take off! Or improve it, if you’re already there.
With so many knives on the market, it can be difficult to tell which ones are the highest quality. So, here are nine of the best expensive kitchen knives to help you narrow down your search.
This set of fully stainless steel knives can stay sharp for a lifetime. The base is made with built-in sharpeners to sharpen the knives after every use.
If you’re looking for a sharp, lightweight, and agile knife, this is an ideal choice. It has a comfortable grip and can be used for slicing and dicing a wide range of ingredients.
This sharp chef’s knife is made of 133 layers of steel, giving the blade a unique pattern. It’s hand-crafted in Japan, and the handle is made from black ash.
The Yoshihiro knife is handmade to be durable while still having a rustic appearance. It’s versatile for all food types due to its straight blade and curved tip.
This stainless steel knife is so sharp that it seems to slide right through the meat and other ingredients. The handle is comfortable, making the knife easy and efficient to use.
This 8-inch stainless steel knife is known as a master’s knife in Japan. It has 71 micro-layers of steel, giving it a sleek look and durable construction.
When it comes to cooking the perfect meal, not just any kitchen knife will suffice. If you want something that will get the job done and last a lifetime, you need to consider the knife’s quality above all else. So, let’s look at the features of the best expensive kitchen knives.
If you choose the first knife you find, you may be disappointed in the long run. The decision should be taken as seriously as all other cooking supplies. Here are some qualities to consider.
Kitchen knives should be durable and able to cut through ingredients with ease. Quality materials will help your knife stand up to years or even decades of frequent use.
The following are high-quality blade materials:
Carbon steel knives are often the way to go. They tend to have sharper edges and more solid construction than other types of steel, specifically stainless steel. Also, the more layers of steel a knife blade has, the more durable it will be.
But with that said, there are still plenty of high-end stainless steel knives. And damascus steel is a good alternative because it has the flexibility of stainless steel, but it’s harder.
While ceramic knives are sharp, lightweight, and won’t rust, they’re also more likely to chip. So, any of the materials can be an adequate blade choice. But when in doubt, go with carbon steel. As long as the following factors are high-quality too, that is.
The ideal knife size will vary based on your needs. Most knives have an 8-inch blade, which is perfect for cutting just about anything, especially vegetables and meat.
Smaller paring knives are great for precise cuts, like on shrimp and fruits. Then, larger knives between 8 and 10 inches are often great for cutting bread.
Unless you have something specific in mind to cut, an 8-inch knife is a great size for just about anything. Yet, the weight could also have a factor in the utensil’s cutting abilities.
A knife needs to carry some weight without being too difficult to hold. It should feel comfortable in your hand while still being dense enough to slice through your food. If possible, hold the knife in your hand before purchasing it to make sure it’ll work for you.
Finally, no knife is complete without a handle. You could have the sharpest knife in the world, but with an uncomfortable handle, cutting will still be hard.
The knife handle should be shaped in a way that’s easy to grip onto and provides no pain when cutting. It should also be a similar weight to the blade for a balanced design. You might find yourself straining to cut if you have an unbalanced knife.
Of course, the handle isn’t as important as the blade, but it sure makes a difference. Yet, the most important quality of a knife is how well you care for it.
You could buy the highest quality knife in the world, but it won’t function properly without care and maintenance. Here are some tips for keeping your kitchen knives as good as new.
A sharp knife is an effective knife. Choose your knife sharpener wisely and don’t forget to regularly sharpen your knife.
How often you sharpen your knife greatly depends on the material. If manufacturing instructions come with your product, follow those closely.
Ceramic knives seldom need to be sharpened, but most steel knives should be sharpened after every few uses. If you’re using carbon steel or stainless steel, expect to sharpen them the most.
Even if a knife is dishwasher safe, it’s a good idea to hand wash it. Knives should never be left to soak in water or soap, and they certainly shouldn’t air dry.
Instead, hand wash your knife and dry it with a cloth right after you use it. Using the dishwasher or leaving it to soak could cause it to rust. Ceramic knives are the only exceptions to these rules since they don’t rust.
But washing isn’t the only thing that could cause damage to your knife. For example, where you keep it could have negative effects.
Always use a knife holder for storing your knife. Whether your knife holder is a wooden block or magnetic strip, it will keep your knife safe and sound.
Keeping a high-quality knife in a drawer is risky because it can knock against other utensils every time the drawer opens and closes. This could dull the blade much faster.
So, treat your knife with respect. Don’t just throw it in some random drawer. Like all valuable kitchen supplies, keep it in a designated spot where it’s out of harm’s way.
Keep its Shine
Most knives will lose their shine over time. But luckily, there are a few easy, natural ways to prevent and remove tarnish.
You can rub the following items on your knife to keep it shiny:
If you notice dull or dark spots on the shiny parts of your blade, rubbing it with one of the above ingredients can help. Just make sure you dry the knife with a cloth afterwards.
Choose a Good Cutting Board
Even a cutting board could affect a knife’s quality. Certain cutting board materials can wear down your blade much faster.
Ideally, a wood or marble cutting board is best. While plastic cutting boards are easier to come by, those should never be your first choice. Also, glass cutting boards should be at the absolute bottom of your list.
Everything your knife comes into contact with can have an impact on its capabilities. It might just seem like a kitchen supply to some, but any good chef knows that maintaining a knife is crucial.
Knives are a huge part of your cooking process, but not just any knife will do. You need a knife that will last and give you the success you’re looking for. Don’t be afraid to take your time to find the high-quality knife that works best for you.
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