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Bob Kramer


The King of the Kitchen Knife, Bob Kramer has been pursuing perfection and forging some of the most sought-after cutlery for almost 20 years. Now home chefs can enjoy the amazing performance of a Kramer custom original at just a fraction of the cost. More »


Chef'sChoice Sharpeners


Sold in more than 50 countries, Chef’sChoice sharpeners receive worldwide recognition for their quality and superior performance on kitchen knives and a variety of other blades. More »




The concept behind the Global was to bring together Italian design, German durability, and Japanese precision—without compromising any of these elements. Limited lifetime warranty. Made in Japan. More »


Kuhn Rikon


Kuhn Rikon’s precision-crafted tools blend Old World craftsmanship with modern technology, yielding impressively styled, functional pieces. High-quality Japanese steel blade makes precision cutting fast and easy. More »




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. More »




The asymmetrical cutting edge of a Masahiro knife gives the blade a thinner, sharper edge. This tapered-style edge takes pressure off ingredients, for a perfect finished cut. More »




Miyabi employs the best of sword making expertise with the latest technological advances and manufacturing. The end result is a collection of knives that are classical in exacting performance and built to last.

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Originating in Seki City, Japan’s historical center for manufacturing samurai swords, Shun knives are heirs to a tradition steeped in precision, performance and superior workmanship. More »




Tamahagane, or “precious steel,” was primarily used to make samurai swords and is high-quality steel produced using traditional Japanese techniques. Each features a unique 3-ply stainless-steel construction. More »




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 and functionality. More »




For nearly 200 years, Wüsthof has produced professional-quality cutlery of extraordinary strength, balance and comfort. Beautifully designed knives feature handcrafted, high-carbon stainless steel blades. More »


Zwilling J.A. Henckels


Since 1731, in the town of Solingen, Germany, J.A. Henckels has been committed to manufacturing knives of the highest quality. J.A. Henckels has been a true innovator in the world of cutlery. More »


Bob Kramer Carbon


The first metal formulated to hold the razor-sharp, consistent edge required by modern culinary arts. More »

Bob Kramer Damascus

Knives • Block Sets

Artisan knives designed just for us by Master Bladesmith Bob Kramer and crafted to his exacting specifications. More »

Bob Kramer Sharpener


A collection of unparalleled knife-sharpening tools designed for home use by Master Bladesmith Bob Kramer. More »


Knives • Block Sets

Constructed of a single piece of steel, with a unique convex edge and unsurpassed performance. More »


Knives • Accessories

Ceramic knife blades resist corrosion, keeping their razor-sharp edge ten times longer than other blades. More »

Miyabi Artisan SG2

Knives • Block Sets

Handcrafted in Japan, this collection boasts an ultra-strong stainless Damascus steel blade with an SG2 core. More »

Miyabi Birchwood

Knives • Block Sets

Developed with Japanese artisans, each blade in the set is hand-honed using a traditional 3 step honbazuke process. More »

Miyabi Evolution

Knives • Block Sets

Handmade in Japan just for us, this collection combines revolutionary tech with age-old craftsmanship. More »

Miyabi Kaizen

Knives • Block Sets

Combining modern techniques with traditional Japanese craftsmanship, these knives have a vg10 super steel core. More »

Victorinox Rosewood

Knives • Sets

Durability and high performance of Victorinox’s pro-grade knives paired with attractive, ergonomic rosewood handles. More »

Victorinox Swiss Army

Knives • Block Sets

Hot-drop forging creates a superior steel blade with increased elasticity and maximum internal strength. More »

Wusthof Classic

Knives • Block Sets

Precision-forged knives from a single piece of steel, with full-tang handles designed with professional chefs. More »

Wusthof Classic Ikon

Knives • Sharpeners

Precision-forged, stainless-steel blades resist rust and stains, and are finished by hand for the ultimate edge. More »

Wusthof Epicure

Knives • Block Sets

Innovative and advanced Western knives with Epicurean wood handles, ceramic-coated blades and more. More »

Wusthof Gourmet

Knives • Block Sets

Laser-cut stainless-steel blades are extraordinarily durable, while the resin handles are crafted for a comfortable grip. More »

Wusthof Grand Prix II

Knives • Sets

Forged from a solid piece of high-carbon stainless steel for superior strength, sharpness and edge retention. More »

Zwilling Four Star

Knives • Block Sets • Sets

The ideal place to start your first serious cutlery collection. Each knife is forged from a single piece of steel. More »

Zwilling Pro

Knives • Block Sets • Sets

280 years of knife-forging experience meets the simple, innovative design of Italian architect Matteo Thun. More »

Zwilling Pro S

Knives • Block Sets

Riveted handle with a full tang and a full length of solid steel is formed by state-of-the-art blade technology. More »

Zwilling Profection

Knives • Block Sets

Ideal for cooks who appreciate beauty & functionality. Traditional knife-making blended with innovative technology. More »

Zwilling Twin Signature

Knives • Block Sets • Sets

Stamped from a single piece of ice-hardened steel, each knife boasts superior hardness for a sharp, durable edge. More »

Zwilling Twin 1731

Knives • Block Sets

Riveted handle with a full tang and a full length of solid steel is formed by state-of-the-art blade technology. More »



Knife Safety Tips

Be especially vigilant around knives that have recently been sharpened. Keep your eyes on the knife whenever you’re cutting or reaching for it. When you set a knife down on the counter, lay the cutting edge away from you. Never set a knife on the counter with the handle protruding off the edge. Never test a knife’s sharpness by sliding your finger along the blade. Never try to catch a falling knife. This sounds self-evident, but the natural impulse is to grab for a falling object. Don’t put a knife into a sink full of soapy water. You should always be able to see the blade. When handing someone a knife, offer the handle, not the blade.

Protecting Kids in the Kitchen

Store your knives in a secure place out of children’s reach. Keep children a safe distance away while cutting. Don’t leave a knife near the edge of a counter, where inquisitive, groping hands can grab it.

Choosing Your Knives

Evaluating a Knife: Test Drive and Trust Your Instincts.

Buying a knife is a little like buying shoes: you have to try it out to know how it fits. If it’s all wrong, you’ll know right away. If it feels okay, take a few minutes to give it a test drive. Do some mock chopping (or real chopping, if allowed). Try to imagine how you’ll feel after a big meal’s worth of slicing and dicing. Above all, trust yourself. If you don’t like something—how the knife feels in your hand or how it rocks on the board—it doesn’t matter how sleek it looks or how much someone else is raving about it. 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.

Blade Length Matters

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 on the board more precisely.


Don’t Forget to Sharpen

Whether it’s out of forgetfulness or laziness, most people, even those who know better, 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.

Choosing the Best Sharpener:

If your knife is fairly sharp, try using a honing steel to bring it back to peak performance. Or use the last stage on an electric sharpener or a very fine-grit sharpening stone. If your knife is a little dull, you could use a manual sharpener or a diamond-coated sharpening steel. Or use the medium-abrasive stage on an electric sharpener or a medium-grit sharpening stone. If your knife is totally blunt, you could take it to a professional sharpener or use a coarse-grit sharpening stone. Or use the coarsest abrasive slot on an electric sharpener. A manual sharpener with a coarse stage and adjustable angles may also work.

Protect Your Kitchen Shears

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.

Sharpening Frequency

How often should you sharpen? 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.

Sharpening Serrated Knives: Don’t Try This at Home

Serrated knives stay sharp longer than straight-edge knives, partly because the inside of the scallops never touch the hard board; the teeth see most of the action. Once they do get dull, though, the sharpening options are limited. With a few exceptions, 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 the tools and it’s a quality knife, your best bet is to have it professionally sharpened by a service that has the necessary equipment. Or you could take the disposable approach. Buy an inexpensive serrated knife, use it until it’s no good, then toss it out (or recycle it) and buy another.

Easy, Everyday Maintenance Tips to Keep Your Knives in Top Condition

Whenever you have finished using a knife, you should hone, or sharpen, it briefly with a honing steel before you put 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 (such as a sharpening stone).

Be Nice to Your Knives, They’ll Last Longer.

Resist the urge to use them as a screwdriver, a lever, a pick, or any other task for which they weren’t intended. Clean knives promptly after use. They’ll clean up easier, and the residue from acidic ingredients such as tomatoes and lemons can dull the edge. Use an appropriate cutting board, such as wood or plastic. Don’t cut on marble, granite, ceramic, glass, or other hard surfaces. Don’t cut frozen foods with straight-edge knives. That’s a fast path to ruining the edge. Don’t use the blades to pry open cans or otherwise twist the blades.

Cleaning & Storage

Proper Knife Storage Protects Your Investment

A knife-storage system might be the last thing you want to buy, especially after you’ve just spent a few hundred dollars on knives, but it’s an essential investment. 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.

The Dos and Don’ts of Knife Cleaning

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. The high heat isn’t good for the steel, and the agitation can knock the knife against other utensils, dulling the edge. Dishwashers can also damage wooden handles. More »

DON’T let knives drip dry in a rack or utensil bucket. In addition to leaving water spots on the knife, this can damage the tip and edge. Just take an extra five seconds to dry the knife and put it away.

DON’T leave dirty knives in the sink overnight. Water and acidic and salty residues on the blade can make the metal, especially the thin edge, vulnerable to rusting.

DON’T use steel wool. This will scratch the blade. Hot soapy water and a sponge will remove any dried-on food particles.

DON’T slide the sponge lengthwise along the edge of the blade. A very sharp knife could slice through the sponge and nick your hand. Instead, wipe from the spine toward the edge with short, diagonal strokes.

Cook’s Secrets

A Ceramic Plate Can Double as a Knife Sharpener

In a pinch, a ceramic plate can become a makeshift sharpening stone. Flip the plate over and draw the knife edge along the unglazed bottom ring, trying to hold a steady 20-degree angle. This won’t give a refined edge, but it will temporarily restore a blade that’s desperately dull. The ring of the plate will turn gray; just swipe it with a sponge and it will clean right up.

Keep Your Knives Sharper with a Lighter Touch

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.

How to Make a Dull Knife Feel Sharper

To make a moderately dull knife feel a little sharper than it is, use longer strokes and less downward pressure. This changes the angle of attack on the food, multiplying the effectiveness of microserrations along the cutting edge.

The Best Way to Chop Chocolate

Use a serrated knife to chop chocolate. Think of shaving the chocolate from the block rather than hacking at it. Start at the corner of the bar and work backward, moving the knife after each cut. When you’ve lost the point of the corner, turn the bar around and start at another corner. Avoid using the tip of a chef’s knife to break the block apart, as it could snap or slip.

How to Tell if Your Knife Sharp Enough

Slice a tomato. A super-sharp knife will glide through the skin and flesh as if there’s nothing there. Slice a lemon. The knife should penetrate the rind with ease. Cut a sheet of paper. Hold the sheet in the air and – starting at the top edge – slice down toward the bottom edge. The knife should cut cleanly into the paper. Feel the edge carefully. A sharp knife will grab a bit if you pull your thumb gently across the side of the blade, moving from the spine toward the edge (don’t slide lengthwise down the blade, or you’ll cut yourself).


Stainless isn’t Truly Stainless

Knifemakers describe their stainless-steel knives in different ways, using terms like stain-resistant or stain free or rust free or just plain stainless—but in fact, no so-called stainless-steel knife is completely impervious to corrosion. Some are more rust resistant than others—the key variable is the amount of chromium in the steel— but any knife that’s exposed to salt, acidity, or moisture for a long time will eventually discolor or rust (because salt and acids erode the protective chromium oxide coating). But don’t worry; 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.

Know the Limits of Ceramic Knives

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 or knocking the knife against a hard surface. Never put the blade over an open flame.

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