How to choose a professional Chef Knife

MCK – Master Chef Knives – Who are we?

MCK -We are an online store specializing in professional Japanese hand-made chef knives.
All MCK’s knifes are professional and precise tools that are suitable for both experienced chefs and home cooks.
In MCK's catalog you will find chef's knives in a variety of price ranges, a variety of advanced Japanese steels, and a variety of types.

Unfortunately, the market is flooded with simple, low-quality kitchen knives, which we can always see in TV commercials, and are sold to the consumer at exorbitant prices without it even knowing what they are made of. Cooks all over the world got used to choosing a chef's knife according to the brand and the celeb chef who was photographed with it, without understanding anything about the product they purchased.

At MCK, on the other hand, we present the consumer with the full spec on the knives we sell - the dimensions, steel, manufacturer, handle, and all the other things that really matter in choosing a chef's knife.

The terminology on the site can be confusing for those unfamiliar with the world of chef knives, so we have prepared this guide - to explain you how to choose a kitchen knife, and help you understand the site and find a chef knife that will suit you in a paid way.

Guiding considerations in choosing a chef's knife

• Introduction
• Chef's knife types
• Blade length
• Handle
• Steel
• Blade thickness

Who needs a professional chef knife?

While professional cooks and chefs know that it is worth investing in a professional chef's knife, there are home cooks who can buy a mixer or food processor, which will usually be used once a month at best, for over 500$, but are reluctant to invest in a quality chef's knife.
A low-quality kitchen knife may be able to do the job in a basic way for a certain period of time, but the performance and enjoyment of working with a sharp and accurate chef’s knife cannot be compared to those of a cheap and low-quality chef’s knife.
High quality chef's knife made of very hard steel, which allows the knife to maintain its sharpness for a long time, it is light weight and does not tire the hand, its precise cuts do not damage the texture and taste of the raw materials, and it is sharpened in a way that allows it to easily cut Or sweet potatoes.
It is better to invest in a professional knife once than to buy more and more low quality knives. We know for sure that after using a quality Japanese chef's knife for the first time you will experience a moment when you do not understand how you worked without it to this day.

Which kind of a chef knife is right for you?

If you are buying your first professional chef's knife, knives for general use like the chef's knife (Giotto) or the Japanese chef's knife (Santoku) are the most recommended. These knives are the most versatile in the kitchen and are designed for the widest amount of uses. If you are looking for one professional chef knife that can fulfill all your kitchen needs, these knives are best suited for you.

If you are looking for a knife that is mainly suitable for vegetables, or if you are a vegetarian / vegan, the vegetable knife (Nakiri) is the most recommended. The flat shape of the cutter allows for cutting along its entire length on the cutting board. The width of the knife is relatively large, thus making it possible to stack the raw materials on it and transfer them to the appropriate tool easily. Many professional chefs and cooks hold pots in their set for use in the preparation of plant raw materials.

What blade length is right for me?

For beginner we recommend a chef's knife with a blade length of 6”-7”, and for experienced users we recommend a blade length of 7”-9”. Of course, these are just general rules of thumb, experienced users usually have chef's knives with different blade lengths for different purposes.

A chef's knife with a western or Japanese handle?

Beyond the obvious difference, which is the different shape of the handles, the most noticeable difference is the weight. Japanese handles are lighter than Western handles. The western handles are much stronger and more massive, they are more resistant to moisture and will last for many more years of use. The Japanese handles on the other hand are significantly lighter and very comfortable for prolonged work. The ultimate choice is between a massive and heavier chef's knife, and a light and nimble chef's knife.

So which steel to choose?

If you have not bought a Japanese chef's knife in Japan before, the question may sound puzzling to you. Since when anyone talks about the steel from which the knife is made?
try to imagine a Car dealer trying to sell cars by their brand name and color only.  It seems obvious that no one will buy from him, right? So why do people pay hundreds of Dollars for a chef's knife that they know nothing about other than the design and brand printed on it?
As the engine is the heart of the car, steel is the heart of the knife, and is perhaps the most important detail in it. In the following text we have tried to give you information about the various steels without going into too much technical detail, but this cannot be completely avoided, because as in the spec of cars, the issue is technical in nature.

you can always contact us for a no-obligation consultation, and we will help you choose the best knife for you.

The advanced steels used by the knife manufacturers are divided into three classes:

• Stainless steels.
• Carbon steels.
• Powder steels / high speed.

Stainless steels:

Stainless steel is a relatively an invention, stainless steels are steels that are highly resistant to rust, but not completely resistant to it (no steel is resistant to rust). Rust resistance comes with a price at the difficulty level of steel which is measured on the Rockwell - HRC scale.
A typical Western kitchen knife made of Western stainless steel (even the most expensive ones) will have a difficulty rating of 56-58 HRC. The significance of the level of difficulty of steel is expressed in its ability to hold a sharper blade over a longer period. Knives that are made of typical western stainless steel are made with a blade at an angle of 20-25 degrees, if they try to sharpen a western knife to a sharper angle the thin edge of the blade will warp and warp after a short use.
Knives made of Japanese steel will be sharpened to an angle of 12-15 (extra sharp angle). The Japanese have learned to produce high quality stainless steels (like VG10) which are both rust resistant and reach a difficulty level of 60-61 HRC. If you do not work with fine raw materials (like fine fish for example) and you are looking for an excellent steel that can withstand moisture (and acidity) for a much longer time, the advanced Japanese stainless steels are for you. For the avoidance of doubt, switching from a typical Western stainless-steel knife to a Japanese knife made of Japanese stainless steel is a significant upgrade, and a difference of heaven and earth.

Note: there is no completely rust-resistant steel. Do not wash stainless steel knives in the dishwasher, and do not leave them wet / dirty for a long time.

Carbon steels:

Carbon steels are particularly pure steels in which the carbon component is the most dominant in steel. Carbon steels are not resistant to rust and require maintenance and care on the part of the user. If you leave your carbon knife wet, it will start to rust. In fact, rust treatment is quite common in the use of carbon steels, but also a very simple thing. For those for whom maximum sharpness is important, for those who need a knife that will maintain that sharpness for hours of work in the kitchen, and for those who work with delicate raw materials such as fine fish / sashimi - carbon steel is the right choice.

In conclusion - carbon steel = maximum performance, a little more maintenance and discipline.

Stainless steel or carbon?

Ultimately the choice between a stainless-steel chef knife and a carbon steel knife is a matter of performance versus convenience. Japanese stainless steel can be much sharper than Western stainless steel and still maintain rust resistance. Carbon steels take the sharpness to an entirely different level but require the user to be disciplined regarding the maintenance of the knife. Do not leave a wet carbon steel knife for more than a few minutes, make sure it is dry after use and wipe it after cutting acidic food (like lemon). Despite the maintenance required of a carbon steel knife, the most famous chefs in Japan use only carbon steel knives, and although they work in a professional kitchen and under pressure, they prefer the benefits of carbon steel knives and are willing to give up the convenience of using stainless steel. In the home kitchen it is very easy to maintain a carbon steel knife, all that is required is to wipe the knife. If rust has risen, it can be cleaned in seconds by using a dedicated material that can be purchased at any supermarket.

Powder steels / high speed:

These advanced steels are designed for industrial use in drills and saws of particularly hard materials, which reach very high temperatures due to friction while drilling or sawing, and in the aerospace industry. These steels are hardening at a particularly high temperature so that when they reach a high temperature during drilling / sawing they will not lose their stiffness and become soft, and their immunity to rust ranges from semi-stainless to stainless. The Japanese saw the potential of these steels for use in kitchen knives and some of the small manufacturers and factories began making knives from them. High-speed steel knives represent the extreme end of the performance. The advantages of high-speed steel knives are the high levels of strength and hardness (64+ HRC) and the resistance to rust, the disadvantage of these steels is that sometimes (depending on which steel) it is harder to sharpen them because they are so hard, very expensive and do not fit every pocket.

Steel comparison table:

• It is important to remember that the table contains steels that are used to make premium Japanese chef knives at a very high level. Do not infer from a rating of 6 or 7 that this in fact non-sharp steels. This is relative to other premium steels only. Users who switch to Japanese chef knives from Western chef knives will also be very surprised by the high sharpness of stepped steel 6. Simple steels will find a sharpness rating of 1-4 and are also capable of cutting.
• Beyond the raw material (steel), there is also importance to the heat treatment and the work done on the knife. Knives made by different manufacturers using the same steel can display different properties from each other. The table represents the general line of properties of that steel.
• The data in the table are based on our rich experience with steels, their performance and sharpening, there are many sources on the internet and in some there may be different opinions from ours, but most of the time the changes are not significant.

Sharpness: The rating does not refer to how sharp the chef's knife is once it comes out of the box, but to maximum sharpness potential. The rating can be compared to the size of an auto's fuel tank, but not to the amount of fuel it has at that moment. If a blade of any knife is struck from any steel in the stone enough times its sharpness at that moment will become zero.

Ease of sharpening: Beyond the effect of core steel on ease of sharpening, the lamination of the knife also has a great effect. Knives wrapped in iron are easier to sharpen than knives wrapped in stainless steel.

Rust resistance: The rust resistance indicated in the table is that of core steel only, and does not apply to lamination. Iron lamination has no resistance to rust at all, stainless steel lamination has a very high resistance to rust. Also, keep in mind that there is no steel that is completely rust resistant.

What is HRC?

HRC is a Rockwell-C index, which measures the hardness of materials by measuring their resistance to hard materials, such as diamond. These hard tests try to force the harder material into the depth of the tested material. The depth to which the penetrating material will be able to deepen will determine the hardness of the metal. Simple western chef knives are manufactured with a difficulty of 52-54 HRC, high-quality western chef knives are manufactured with a difficulty of 55-58 HRC, and Japanese chef knives are manufactured with an exceptional difficulty of 60-68 HRC. The higher the difficulty, the longer the knife will maintain its sharpness.

Blade thickness:

The thickness of the blade and the sharpening style of a chef's knife play an important role in its usefulness. The thinner the blade and the sharpening of the blade, the more delicate and precise the chef's knife is, but it is also more delicate. The thicker the back of the knife and the sharper the knife the more durable the knife. In addition to thickness, both hardness and type of steel play a role in the durability of the knife. A chef's knife with a delicate blade will not be suitable for slicing a pumpkin for example. In any case keep in mind that a Japanese chef’s knife is a delicate knife that excels in sharpness, as opposed to soft western chef’s knives that excel in durability at the expense of sharpness and sharpness retention.

What is Damascus steel or folded Damascus steel?

Folded Damascus steel is steel made with technology that was considered groundbreaking centuries ago. Centuries before the invention of electricity in general, folding was a way of dispersing the components in steel evenly, like mixing sugar in coffee. With the help of the folding the carbon would "mix" evenly in the steel, and so would the harmful substances like phosphorus and sulfur that if they accumulated in one place could cause the sword to break at the same point during use, the result was a more uniform and quality steel. The Crusaders who were exposed to steel when visiting Damascus called it Damascus steel, although the origin of the technique is unknown, and the folds have become an indication of high-quality steel. Nowadays of course there is no need or use of this outdated technology, as today steels are produced in a uniform and perfect modern way and are almost completely free of unwanted materials.

Because people are drawn to the attractive look that the fold creates on the blade, reminiscent of the katana swords made by this method, modern chef knife makers compile and decorate their knives with Damascus steel laminate. Quite a few people think that a "folded steel" kitchen knife has an advantage over a kitchen knife without folds, and the more folds there are, the better the knife, but in fact it is a scam and deception from the creator of dishonest sellers, designed to misjudge the customer. knife. In fact, the steel folds have no effect on the performance of a chef's knife. To understand why one should know that the Japanese chef's knife is made in a sandwich-like configuration - a shock-absorbing soft steel that wraps around the cutting hard steel.

When we see folds on the blade of a modern chef's knife, it is an aesthetic effect designed to merge the knife and nothing more. The folds are in the soft steel that wraps around the hard steel. How are they made? From a barred (intermittent) combination of two soft steels of different types layer upon layer. The layers are exposed in sharpening and create a visual contrast (contrast) with the help of acid. Because the folded steel is the enveloping steel, the folds do not participate in the cutting in any way and do not affect it. As can be seen in the diagram the sharp edge includes only the hard steel. So, to say that a knife is made of "Damascus steel", or to call the knives "Damascus steel knives", or to try to create a false impression that as the number of folds increases the quality of the knife increases, it is shocking unprofessional at best, or misleading customers in bad faith at worst, and should light a light Red at the consumer. Always ask - "What is the core steel of the knife?", This is the steel that performs the cutting, and this is the information you are really looking for.

What is a Reinforced Chef's Knife?

Today you can find on sales sites the title "reinforced" next to the name of almost every chef's knife from any manufacturer. "Reinforced Chef's Knife" is an exploding and meaningless adjective designed to push sales. This indicates nothing about the knife or its manufacturing process. This is no different from writing "excellent chef's knife" or "cool kitchen knife".

More on the types of Japanese knives:

Professional kitchen knives are divided into several types according to their shape. Each type of knife is designed for different purposes. Not sure which knife is right for your uses? This part is just for you.