Williams-Sonoma Masahiro Chef's Knife
Widely considered to be one of the three most presitigious knife makers in all of Japan, the Masahiro Company creates knives with professional-level performance in mind. Each blade is crafted of Masahiro's proprietary steel, which undergoes a multi-stage process of quenching, sub-zero treating and tempering to achieve the optimum balance of strength and flexibility. The blade is ground asymmetrically, allowing for a thinner cutting edge and unmatched sharpness.
- The chef's knife is one of the most used knives in the kitchen and is perfect for chopping, slicing and mincing.
- Blade is made of Masahiro's proprietary MBS-26 high-carbon steel with a Rockwell rating of 59 HRC, representing the ideal mix of hardness and flexibility for a kitchen knife.
- Edge is ground at 80% on the right and 20% on the left to allow for a thinner, sharper edge than standard symmetrically ground blades.
- Mirror-polished by hand for a beautiful finish.
- Full-tang construction adds balance and control.
- Lightweight yet durable resin handle is hygienic and moisture resistant.
- 8” chef's knife: 8”-long blade; 4 3/4”-long handle; 5 1/4 oz.
- 10” chef's knife: 10”-long blade; 5”-long handle; 6 1/2 oz.
- Handcrafted in Japan.
The Shun Fuji santoku's razor-thin, lightweight blade makes for extremely fast, agile chopping and slicing – ideal for precision cuts and mincing. Every curve and line has been meticulously hand-smoothed for precise performance without bruising or tearing delicate foods. Inspired by the high-performance knives used by Japanese chefs, our exclusive Shun Fuji collection represents the very best in cutlery craftsmanship and technology. Developed for the experienced cook who prefers the lightness and razor sharpness of Eastern-style blades. The blade's core of SG2 steel is clad on each side with Damascus steel composed of 80 alternating layers of nickel and stainless steel. Resulting 161-layer blade is thin and light yet strong and hard, with a supersharp cutting edge. Handle is dark tagayasan wood, an extremely dense wood traditionally used in Japan to make samurai sword handles. The double chestnut handle shape has finger ridges on both sides for a comfortable, ambidextrous grip. End cap made of polished Damascus steel. Shun Fuji collection won the “Kitchen Knife of the Year Award” at the U.S. 2011 Blade Show for the best in new product quality and design. 160 handcrafted steps to produce each Fuiji knife. Handcrafted in Japan. A Williams-Sonoma exclusive.
Shun Fuji Santoku Knife SALE $200–330
Made in Japan of an advanced ceramic, the blade of this chef's knife holds its exceptionally sharp edge up to ten times longer than steel and won't react with foods. The knife's remarkably lightweight, ergonomic design reduces fatigue during repetitive chopping, mincing and dicing. Blade is made from zirconium oxide, a state-of-the-art ceramic that holds a razor-sharp edge far longer than traditional steel. Cuts through fresh produce and boneless meats with remarkable ease and precision. Weighing less than a comparable steel knife, this ceramic knife is very nimble and easy to maneuver. Nonreactive blade won't discolor foods or affect flavors. Resin handle is contoured for a comfortable grip. 6” blade. Made in China (blade manufactured in Japan).
Setting a new standard in ceramic cutlery, the Kyotop collection from the Japanese company Kyocera uses an industrial-grade ceramic that is extremely dense, allowing it to resist wear up to ten times longer than steel. The blade is finished in an elegant Damascus-style pattern, and the moisture-resistant PakkaWood handle provides a comfortable grip. Long, slender, sharply pointed single-beveled blade is perfectly designed for filleting long pieces of fish, but it can also be used for thinly slicing roasts and other meats. Extremely dense zirconium oxide blade cuts easily through fresh produce and boneless meats and requires very little sharpening. Blade is finished in a traditional Damascus-style pattern. Comfortable, richly grained PakkaWood handle resists moisture. Extremely lightweight, nimble and easy to maneuver. Nonreactive ceramic blade will never corrode from natural acids or oils found in produce. Stick-resistant blade surface releases food easily and is easy to clean. 8 1/4"-long blade. Made in China (blade manufactured in Japan).
Kyocera Kyotop Sashimi Knife $349.95
Our Zwilling Pro collection offers ultimate security and precision in the hand, thanks to an ergonomically shaped handle and a special arched bolster designed by architect Matteo Thun. A contoured ergonomic handle enhances your comfort and provides a perfect thumb grip for safety. Cut thin, uniform slices of meat and poultry with this carving knife. Each knife is precision forged using Zwilling's Sigmaforge process, resulting in an exceptionally hard yet flexible blade. Zwilling's Friodur ice-hardening technique results in a harder, sharper blade that is corrosion resistant and highly elastic. Precise lasers are used to ensure each blade's edge is at the optimal cutting angle for maximum sharpness. Arched bolster designed by architect Matteo Thun perfectly supports the thumb for ultimate comfort, safety and precise handling. Also allows the full length of the edge to be sharpened, from tip to end. The sleek ABS resin handle is triple riveted to the blade and contoured for a secure, comfortable grip. 10"-long blade; 5"-long handle; 10 oz. Made in Germany by Zwilling J.A. Henckels since 1731.
Zwilling J.A. Henckels Pro Carving Knife $175 $129.95
Dai Sensai, the first knife designed by de Buyer of France, is a fusion of French culinary expertise and Japanese blade artistry. This single-bevel knife is hand forged by master cutlers in Japan ( dai sensai means “grand master”) using a special Damascus method, in which a core of super-hard Cobalt steel is clad in multiple layers of stainless steel and nickel alloys, creating a beautiful rippled visual effect. Produced in limited quantities, the sashimi-style blade offers extreme sharpness for super-fine precision slicing. Traditional single-bevel Japanese knife is entirely hand made. Authentic Damascus steel blade is exceptionally sharp and holds a fine, keen edge. Blade is forged from ZA-18 Cobalt steel using a specialized Fukugozai Damascus method, in which a core of super-hard Cobalt steel is clad in multiple layers of stainless steel and nickel alloys. Ergonomically shaped handle is made of strong yet lightweight carbon fiber. Finger hook allows extra control for filleting. For right-handed use only. Developed by de Buyer with master knife engineer Mark Henry. Forged in Japan; made in France.
World-renowned French chef Michel Bras believes cooking, like any art, requires the finest tools. Created in Japan in collaboration with Kai, the producer of Shun knives, these santokus have wide blades for greater precision, with a slight curvature for ease of movement. Hand assembled to exacting specifications. Matte-finish blade is composed of three stainless-steel layers: a hardened VG-10 core sandwiched between two layers of more flexible steel for increased durability and resistance. Blade is coated in titanium to enhance its antioxidation properties. Etched with a unique serial number and Bras's signature emblem of cistre , the delicate Alpine fennel that grows in the hills above his Aubrac restaurant. For quick identification, the handle is inscribed with the knife item number, signifying the blade's form and function. Black PakkaWood handle is designed in the traditional Japanese chestnut shape, to sit comfortably in the hand. Comes in a maple sheath with a magnetized interior that holds the blade snugly in place for safe drawer storage.
Williams-Sonoma Michel Bras Santoku Knives SALE $420–465
Made in Japan of an advanced ceramic, the blade of this slicing knife holds its exceptionally sharp edge up to ten times longer than steel and won't react with foods. The knife's remarkably lightweight, ergonomic design reduces fatigue during repetitive cutting chores. A long, slender blade makes it ideal for slicing small to medium cuts of meat as well as produce. Blade is made from zirconium oxide, a state-of-the-art ceramic that holds a razor-sharp edge far longer than traditional steel. Cuts through boneless meats and fresh produce with remarkable ease and precision. Weighing less than a comparable steel knife, this ceramic knife is very nimble and easy to maneuver. Nonreactive blade won't discolor foods or affect flavors. Resin handle is contoured for a comfortable grip. 5" blade. Made in China (blade manufactured in Japan).
Made to the exacting standards of Japanese professional chefs, Global's award-winning knives are an excellent choice for the discerning home cook. Use this general-purpose knife for small tasks, such as slicing fruits and vegetables or portioning sandwiches. Serrations in the blade make it especially useful for cutting foods with firm exteriors and soft interiors – from crusty bread and sausage to citrus fruits and tomatoes. Blade is made of exceptionally hard Cromova 18 high-carbon stainless steel, ice tempered and hardened to resist corrosion. Prominent 1/4" edge is visible to the naked eye and ground straight to a point rather than beveled resulting in impressive sharpness and edge retention. Stainless-steel handle is seamlessly constructed and textured for a good grip. Crafted to professional standards, this knife is lightweight yet perfectly balanced.
Known in Japan as a gyuto , this light, nimble knife is ideal for slicing meat and fish, and it performs beautifully on vegetables too. The blade is narrower than a traditional chef's knife but still offers plenty of knuckle clearance. Hollow-ground indentations help prevent foods from sticking as you work. All-purpose Asian-style chef's knife with thin, lightweight blade. VG-MAX “super steel” blades clad on each side with 69 microthin layers of stainless steel, creating a variegated look reminiscent of a Damascus-style blade. Indentations along the blade reduce friction and keep slices from sticking. Exceedingly sharp cutting edge is long lasting and easy to maintain. Durable PakkaWood handle resists moisture and has a D shape, to sit comfortably in the hand.
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