Williams-Sonoma Opinel Bread Knife
Opinel knives have been produced in Savoy, in the heart of the French Alps, since 1890. The company is famous for its legendary folding knives, which have graced the pockets of the world's great adventurers and been honored by museums for their design simplicity. Today, Opinel culinary knives are a reliable staple in French home kitchens. The Opinel bread knife (no. 116) features a gently curved and serrated-edge blade ideal for slicing all types and textures of bread.
- Corrosion-resistant stainless-steel blade.
- Natural beechwood handle with protective varnish finish.
- Stamped with the Opinel crowned hand hallmark.
- 8 1/4" blade; 5 1/2"-long handle; 3.5 oz.
- Made in France.
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).
Made of true Damascus steel, this knife is not only the first German made Damascus knife but also the first forged Damascus knife with a bolster from a single piece of Damascus. Made of 160 layers of hand-folded steel it results in a blade that is exceptionally hard and durable. This chef's knife is a necessity for chopping vegetables, mincing herbs and slicing fruit. Each knife is precision forged using Zwilling's Sigmaforge process resulting in an exceptionally hard yet flexible blade. Zwilling's Fridour 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. A curved bolster provides a seamless transition from handle to blade and supports the thumb for better balance and safety. An ergonomic African Blackwood hardwood handle provides elegant styling with its richly grained, silky black appearance. Made in Germany by Zwilling J.A. Henckels since 1731. A Williams-Sonoma exclusive.
Zwilling J.A. Henckels Damascus Chef's Knife $1,695 $999.95
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 thinner than a traditional chef's knife but still offers plenty of knuckle clearance on the cutting board. Shun knives are produced by Japan's leading blade manufacturer, reflecting the craftsmanship of a centuries-old tradition of knife making. All-purpose Asian-style chef's knife with thin, lightweight blade. Excels for a full range of chopping, slicing and dicing tasks. VG-Max “super steel” blades are clad on each side with 69 microthin layers of stainless steel, creating a variegated look reminiscent of a Damascus-style blade. 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. Handcrafted in Japan.
Shun Classic Asian Chef's Knife $157 $134.95
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
Preferred by culinary professionals worldwide, this commercial-quality Swiss knife is designed to portion meat and 'break' through skin, light cartilage and small bones. Its slender, razor-shape blade has a curved shape that facilitates an efficient rocking motion. Mirror-polish high-carbon stainless-steel blade is laser-tested for unrivaled sharpness. Durable, lightweight Fibrox handle is textured for a secure, nonslip grip. Made in Switzerland by Victorinox, manufacturers of the original Swiss Army knives. This NSF-certified knife meets the high-level hygiene standards for commercial kitchens. Dishwasher safe.
Victorinox Forschner by Breaking Knife, 8" $48 $39.95
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
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).
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.
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