If you’re concerned about moola, please remember that your best chef knives, depending on how hard you use them and how well you take care of them, can easily last 25 years or more. (Please read my article How to Buy a Great Chef Knife to get more backstory on how to choose the knife that’s right for you.) They are by no means the top of the heap-for price tags in kitchen knifedom can get pretty steep, quickly getting into hundreds (or even thousands) of dollars. The chef knives I’m sweet on for this article range from $100 to $200-though if you monitor the ever-fluctuating prices you may grab a deal. If you’re curious and want more on this, click on down the page. Most chef knives you come across today are either from one tradition or the other, or are a blend. I have purposely contrasted German chef knives to Japanese in order to expose you to the two major approaches to kitchen knifemaking in the world today. The first three brands are centered in Germany, the last three in Japan. Some have been making knives for hundreds of years. Henckels, Wusthof, Messermeister, Global, MAC, and Shun-all have proven track records and lifetime warranties. The kitchen knife brands in the list above-Zwilling J.A. Not all knifemakers are up to the task, especially a lot of newbie companies springing up like wildflowers. It takes high-grade steel, skilled tradesmen, rigorous quality-control systems, and, ideally, your own heat-treating facilities (a very expensive proposition). Manufacturing quality kitchen knives, especially hundreds at a time, is no simple task.
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