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Sale 20 to 45% Off. Wüsthof Gourmet knives feature razor-sharp edges and triple-riveted, full-tang handles for comfort and balance. Learn More »
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Sale up to 30% off. Last chance for our exclusive Italian Renaissance Collection ceramics, only while supplies last. Learn More »
Now: $19.96. Our exclusive set of six premium wine glasses is stylish for special occasions, but can be used every day. Learn More »
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Great Value: $29.95. Shake up summer griling with a skillet and deep grill basket, or use both as a covered basket with a lid. Learn More »
One of the most enjoyable experiences for a cook is handling a finely crafted knife that performs effortlessly. Great cutlery will last a lifetime, so take time getting to know our exceptional collections.
Bone a chicken and remove the skin from a fish filet—the thin point and curved notch in blade let you cut close to bone.
A long blade with a serrated edge that slices through thick crusts without crushing the soft interior of rustic loaves and more.
Essential for carving a turkey or producing thin slices of roast beef. The slim blade slices quickly and precisely through meat.
Available in many different blade shapes that are specifically designed to serve and slice soft, semi-hard or hard cheeses.
The essential all-purpose kitchen knife—use it for dicing, chopping, mincing and almost any other cutting task.
A heavy knife with an axe-like blade. Meat cleavers easily chop through bones. Vegetable cleavers dice, mince, and julienne.
Diamond-coated and ceramic steels can abrade metal from the edge and create a new bevel—they sharpen as well as hone.
Fast, effective and easy to use, electric sharpeners make quick work of blade maintenance. Simply draw the knife through the slots.
The thin, narrow, sharp blade is incredibly flexible to better follow the contours of bones to filet fish and leave little waste.
A long rod that helps maintain your blade's edge. It works by fixing the microserrations along the edge. Also called a sharpening steel.
Sharp shears are a must for cooks. Use them to harvest herbs, trim raw poultry, cut twine and more. Many separate for easy cleaning.
Most manual sharpeners are quick to use, and require no special skills or coordination—they almost always have built-in angle guides.
Short and maneuverable with a deep blade for knuckle clearance, a mini prep knife is perfect for mincing herbs and garlic.
A traditional Japanese shape with a rectangular profile used for symmetrical cuts of vegetables and other prep work.
A smaller knife for fine cuts, it peels fruits and vegetables, hulls strawberries, deveins shrimp, scores peaches and more.
A traditional Japanese shape with a straight cutting edge and extra knuckle clearance. Perfect for dicing, chopping and mincing.
Traditional Japanese-style blade is ground on only one side to produce an extra sharp edge for slicing effortlessly through fish.
Serrated edge cuts easily through tomato skin and a forked tip lifts slices or pulls the peel from a blanched tomato.
Between a paring and chef's knife. For smaller tasks that don't require a chef's knife. Beginners may prefer it for its maneuverability.
Steak knives should have a very sharp, straight edge to cleanly and smoothly slice through meat. Choose between 8-12 pieces.
Not for beginners, sharpening stones offer total control all aspects of sharpening a knife but take long practice to master.
These innovatively designed knives are a welcome addition to any serious cook’s kitchen. Features high-carbon, stainless steel blades hand finished at Victorinox in Switzerland by skilled craftsmen. All the knives are lightweight, yet balanced for everyday use.
The concept behind the Global was to bring together Italian design, German durability, and Japanese precision—without compromising any of these elements. Each knife is constructed from a single piece of steel, with a unique convex edge and unsurpassed performance.
Kuhn Rikon’s precision-crafted tools blend Old World craftsmanship with modern technology, yielding impressively styled, yet functional pieces. High-quality Japanese steel blade makes precision cutting fast and easy. Unique shapes and colors make these a kitchen favorite.
Crafted of lightweight zirconium oxide, Kyocera’s world-famous ceramic knife blades resist corrosion, keeping their sharp edges ten times longer than other professional blades—even high-carbon steel. Ceramic blades resist germs and are impervious to acids, oils and salts.
A seamless blend of modern design with traditional Japanese craftsmanship, this collection boasts ultra-strong stainless steel Damascus blades with SG2 cores and a dramatic, hand- hammered finish. Blades are honed via a traditional three-step process to a katana edge — reminiscent of samurai swords.
We traveled to Japan to develop this exclusive set of knives. Each blade is hand-honed using a traditional three-step honbazuke process. It’s sharpened twice on whetstones with custom grits, followed by mirror polishing on a leather wheel.
Created in collaboration with Iron Chef Masaharu Morimoto, these combine the thin, razor-sharp edges of the East with shapes more accommodating to Western chefs. A graceful Damascus pattern exposes the meticulously forged 65-layer steel construction.
Advanced ice-hardening techniques combined with traditional Japanese artistry. Each knife is crafted with a vg10 “super steel” core surrounded by a graceful Damascus pattern that exposes the forged 65-layer steel construction. These blades are notable for superior strength, flexibility and corrosion resistance.
Exquisitely forged VG-10 “super steel” blades are clad with 16 layers of high-carbon stainless steel to produce a rust-free Damascus steel surface. A light touch is all that’s necessary for these exceptionally sharp knives.
In 1897, the original Swiss Army knife was created in the small village of Ibach, Switzerland. Since that time, Victorinox has become well known in more than 100 countries for precision, quality, functionality and versatility.
Each high-carbon, stainless steel blade in this Swiss-made collection is specially tempered to produce an edge that can be returned to its original sharpness throughout the blade's life. Ergonomic handles are slip resistant for maximum safety, even when wet.
Wüsthof Classic knives are precision-forged from a single piece of steel and laser cut for a precise edge. The triple-riveted, ergonomic, full-tang handles were designed in consultation with professional chefs, resulting in cutlery with wonderful heft and balance.
Precision-forged in Germany from a single piece of carbon stainless steel, each blade is finished by hand for the ultimate edge and features an innovative double bolster for perfect balance. Triple-riveted, ergonomic full-tang handles reduce fatigue and are a pleasure to grip.
The engineers at Wüsthof went back to the cutting board to reimagine a brand-new collection — just for us. The most innovative and technically advanced Western knives we've ever offered feature USA-made Epicurean wood-fiber handles, forged bolsters and wider, ceramic-coated blades.
Gourmet collection knives are laser-cut from a single piece of high-carbon stainless steel for a precise and razor-sharp edge. Advanced grinding and polishing procedures produce blades perfectly tapered from tip to bolster. Features a full tang for exceptional strength.
Masterfully forged from a solid piece of specially tempered, high-carbon stainless steel for superior strength. Each blade is laser-cut to the optimal angle for extraordinary sharpness and edge retention.
The perfect introduction to world-class cutlery. Each blade is made from a single piece of ice-hardened high-carbon stainless steel for unmatched stability, lasting sharpness, perfect geometry and corrosion resistance. Bolster and full-stick tang provide weight, ensure safety and add balance.
280 years of German knife-forging experience meets the innovative design of renowned Italian architect Matteo Thun. Each blade is crafted from a single piece of ice-hardened high-carbon German stainless steel, laser cut and hand polished. Angled bolsters help you cut with enhanced precision, safety and comfort.
These blades are forged from a solid piece of high-carbon steel, resulting in an improved cutting edge and longer edge retention. They're also ice-hardened for superior stain prevention and corrosion resistance. Full-tang, triple-riveted handles lend a classic appearance and incredible comfort.
Twin Profection cutlery is precision forged from a single piece of Friodur ice-hardened high-carbon stainless steel, allowing for a slim wedge-shaped blade with a thin edge and a broad back, making it extremely easy to use the knife with the professional rocking motion.
The length of the blade tells you how much you can do with a single stroke. Long blades cut cleanly through meat or fish and can make quick work of a big pile of spinach. Shorter blades are easier to maneuver when you’re peeling something, such as an apple in your hand, and they let you cut smaller items more precisely.
Try it out to know how it fits. Do some mock chopping (or real chopping, if allowed). If you don’t like something—how the knife feels in your hand or how it rocks on the board—it’s not for you. When you pick up a knife and it feels utterly natural, almost like it’s always been there, you know you’ve found the one for you.
No stainless steel knife is completely impervious to corrosion. Some are more rust resistant than others, but any knife that’s exposed to salt, acidity, or moisture for a long time will eventually discolor or rust. As long as you take care of your knives by washing and drying them fairly soon after use, corrosion will likely never be an issue.
Don’t carve, bone, or pry with ceramic or use it for any purpose that requires twisting or flexing. Don’t use it to cut frozen food or hard cheese. Don’t use the side of the blade to smash garlic or other items, and never apply force to the side of the blade. Avoid dropping the knife against a hard surface. Never put the blade over an open flame.
Most people don't use a steel as often as they should (which is daily, or at least weekly). As a reminder, keep the rod in a visible, accessible spot, near your knives or your main prep area. The best time to hone is just before a chopping session. This will maintain your edge and help protect your knives for a lifetime of use.
A lot depends on how well you care for your knives (especially how frequently you hone), but if you’re a passionate home cook—you make most meals from scratch and entertain often—a quality knife should give you six months to a year of faithful service before it needs serious sharpening.
Most manual sharpeners cannot handle a serrated edge. Some electric sharpeners can repair the teeth, but not the inside of the scallops. If you don’t have either of those tools, and it’s a quality knife, your best bet is to have it professionally sharpened by a service that has the necessary equipment.
A knife-storage system is essential. Storing loose knives in a drawer will ruin the fine edge faster than you can imagine. The goal of any knife-storage system is to avoid harm, both to your knives and yourself. Most products are up to that task, so you should just choose the one you like best.
Cutting through food doesn't dull your knife—your cutting board does. And the harder your knife hits the board, the faster the edge will wear. So lighten up when you cut, and your edge will last a little longer. Make a moderately dull knife feel sharper by using longer strokes and less downward pressure.
Whatever you do, don't drop your shears. This knocks the blades out of alignment, and as the off-kilter blades scrape against each other, they quickly go dull. To reduce dropping accidents, try on the shears before buying. The handles should fit snugly and have rounded edges for comfort.
Do wash with hot soapy water as soon as possible after use, dry with a clean soft towel, and store properly. Don’t put knives in the dishwasher. Don’t let knives drip dry in a rack or utensil bucket. Don’t leave dirty knives in the sink overnight. Don’t use steel wool. Do wipe with a sponge from the spine toward the edge with short, diagonal strokes.
When finished using a knife, hone or sharpen it briefly with a honing steel before putting it away. The steel, which is a long, metal rod, actually shaves off the tiniest bit of metal to improve the edge. Every 6 months or so, most knives should be sharpened either by a professional or with an at-home mechanical or manual sharpener.
Cutting Edge Cutlery
Sharp Ideas About Choosing Knives
A truly good knife is the one thing you’ll use every day in the kitchen. That's why we offer a great selection of world-class cutlery for every cook, precision-crafted collections from the best knife makers around the globe.
Take Inventory
Register for a set if you’re starting fresh – it’s a great way to be sure you have all the essential knives. If you already have some of the basics or know exactly what you want to add, pick out your knives individually. If you use a certain knife a lot, you might want to register for a backup, especially if there’s more than one cook in your kitchen.
How Many Cooks?
and paring knives if you like to cook with a partner. Just make sure to choose a style and size that’s comfortable for each individual. One size does not fit all in the world of cutlery.
Size it Up
Finding just the right knife that feels like an extension of your hand is a wonderful feeling. Be sure to come to the store and try them out before deciding which knives you want to own. You’ll be using them for years to come and it really helps to hold a variety of brands and sizes to see which feel best to you.
Specialize
The more comfortable you are with cutlery, the more specialized knives you should own to match your skills. There are countless shapes tailor-made to handle certain foods or simplify a specific task. Think about which recipes you go back to most often and make sure you register for any specialty knives that would simplify your prep work.
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