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Knife Information

Discount Canadian Prices, Great Service & Fast Shipping from Canada on
Top-Rated Knives from Around the World

I work hard to bring in the BEST knives I can find, so my fellow Canadians can have easy access to high quality knives and accessories from around the world. I import knives direct from Japan, so you're not paying another middle-man. Everything ships from my Montreal-area location, so there are NO cross-border delays and headaches, no duty, brokerage fees, or service/warranty hassles! I do my best to offer the lowest prices I can, everyday (no need to wait for a "sale" like in the stores), with personal service and FAST shipping: order by noon EST and your order will ship today!

Wusthof Savings!
Even MORE savings on many best-selling knives.
Masahiro Knife
Wusthof Santoku
Wusthof Knives

NEW! Beautiful Carbon Steel Blades, direct from Japan.
Moritaka Knives Canada
Moritaka Knives Canada
Moritaka Japanese Knives

Yaxell Japanese Knives Canada
Yaxell Japanese Knives

Chef's Choice Knife Sharpeners
Knife Sharpeners

Opinel Knives
Opinel Knives

NEW! High quality, fantastic value: Direct from Japan means savings for you.
Sakai Takayuki Knives
Sakai Takayuki Japanese Knife Canada
Sakai Takayuki Knives

Misono Canada
Misono Japanese Knife Canada
Misono Knives

chroma knives canada
Chroma Knife Canada
Chroma Knives

Chinese Cleavers Canada
Chinese Cleavers / Chef's Knives

Wenger Knives Canada
Wenger Knives

I used to find it frustrating to see the same low-end lines of "brand-name" knives and accessories at my local kitchen shops. And of course you just KNOW you're paying too much if there isn't the ever-present "big 20% off sale" sign in the window. Or you're expected to bargain with some sales clerk or owner (which I HATE doing) just to get what should be a fair and clearly posted price to begin with. With the internet and cable network food shows, I could clearly see that both professionals and serious home cooks had moved beyond these old brands and were discovering real gems from around the world, both in terms of brands, and also in terms of styles, shapes, and overall design. And so I'm very proud and happy to make these incredible knives available to my fellow Canadians at truly fair every-day discounted prices! And remember, if you still need help deciding what to buy, or are looking for a gift and don't know where to start, feel free to contact me!

Price Comparisons: I try to be as competitive as possible with suppliers outside of Canada. When making comparisons, please remember that the exchange rate you'll actually pay is actually about 2% above the official rate (the credit card companies and PayPal take 2% as their conversion fee); you'll pay 7% duty (yes, there is at least 7% duty on knives coming into Canada), and you'll pay between $5 and $8 brokerage/handling fee from Canada Post (and this fee will be well over $50 if you use UPS, Fedex or some other such shipper); my shipping charges are generally half (or less) than what you'll pay to ship from a US company into Canada; and you'll have no duty/brokerage delays and hassles that cross-border shopping often entails.

What should you order?
If you're not sure where to start in putting together a quality knife collection? Here are some of my personal favourites best bets depending on your budget and personal style and preferences:

  • japanese damascus santoku, sakai takayukiPrimary knife: Start with a good all-purpose knife. This is what you'll probably end up using 90% of the time in your everyday home or professional kitchen.
    • Santoku: This style is light, thin, sharp and easy to handle. Popular with men and women, it's great for just about any cooking style. Razor sharp and versatile -- a super choice for home cooks: trust me, you'll never go back to the old chef's knife style once you switch to a Santoku and learn to appreciate the smaller size and increased versatility of the blade shape. The Santoku is the traditional Japanese cook's knife, so you can rest assured that it functions just fine as an everyday knife, and as you can see by many celebrity chefs on TV, this style of knife is gaining many converts outside of the Asian community now. Top picks:
      • Easy Maintenance, Rugged, Affordable: Wusthof Classic Santoku, Classic IKON, Grand Prix II Santoku or Culinar Santoku: beautiful knife, super-sharp, great-looking. I use the Classic version at home (the others are pretty much the same... just different handles, so just choose the one you like best). I love the new Classic IKON and would definitely choose that model if I had to pick one today.
        Thinner, Sharper, Harder Steel, Affordable: If you're thinking of trying a real Japanese knife, I'd have no hestitation in recommending a Misono Molybdenum Santoku or a Sakai Takayuki Santoku. These are very nice knives: sharp and durable and very well made with great fit and finish, at a truly fantastic price -- all-around great values without a doubt (don't let the affordable prices fool you!). The Sakai Takayuki Japanese-made damascus santokus are now my best-selling santokus, and they are very sharp and high quality, and an incredible value if you love that damascus look (and who doesn't!) And if you're thinking of going old-school with the ultimate performance of a carbon steel blade, don't miss a superb Moritaka santoku!
        Hardest Steel, Super Sharp, Best Looks and Performance: And if you want something really high-end with superb steel and incredible balance and the best construction quality, check out the Takayuki 63-layer and Misono UX10 Santoku. Both are truly superb high-end knives.
    • Classic Chef's/Cook's Knife: if you prefer a traditional European/Western shape, go with a standard French/German chef's/cook's knife. The added length and curve of the blade can be very comfortable if you're used to the traditional "rocking" motion. You can't go wrong with any of these:
      • Wusthof Classic, Classic IKON, Grand Prix II, Le Cordon Bleu or Culinar Cook's Knife. Great looking, and serious performance and durability. Or again, if you're thinking of trying a Japanese knife because you want something lighter and thinner than a German knife but prefer a traditional shape, the Misono Molybdenum and UX10 chef's knives are light, strong, and an abolute pleasure to own and use. You're in love with the damascus steel look?...then check out this beautiful and affordable Sakai Takayuki 8.3" model. Or if you're in love with the idea of a granton edge (dimples) Japanese knife and want something really nice without breaking the bank, the Sakai Takayuki (8.3" or 9.5") are fantastic and a great value (they're made with excellent and hard steel, and very durable handles). Should you get an 8" or a 9" chef's knife? Well, traditionally the 8" chef's knife has been a standard, but these days, many people opt instead for a santoku which is just a little bit smaller but perhaps more versatile and easier to handle. The 8" chef's knife is certainly still the best-selling size and ideal for home use (it's what I use at home), but if you're a professional chef or culinary school student or if you already have a santoku and want something bigger to complement it, then it can make sense to move up to a 9" or 10" (or 240mm/9.5" in the case of Japanese knives) chef's knife. Most Japanese knives are also a bit thinner and lighter than the German knives like the Wusthof Classic/GrandPrix2/Culinar chef's knives, and they don't have bolsters, so the very base (heel) of the blade is a bit more useful (if you aren't already used to using a knife with a bolster). For example, the Misono Molybdenum Series 24cm Chef's Knife is 1cm longer than the Wusthof Classic 9", but a full 32 grams (12%) lighter. Mind you, if you really prefer the profile of the traditional cook's knife, then by all means go with an 8" chef's knife if you're comfortable with that -- I'm sure you'll be pleased. Again, the Wusthof are superb and constantly winning awards and "best bets" from major publications because they work well, they're rugged, and they're easy to maintain and sharpen -- a real no-brainer if you just want a no-nonsense knife to cook dinner with. Or if you want the incredible performance of a real carbon steel (not stainless) blade, don't miss the incredible and unique Moritaka knives available in all the most popular sizes.
      • Consider yourself more "old school" and want some heavy iron? Then go for a professional size for serious kitchen action: consider the larger 10" (260mm) Wusthof Cook's models (all professional-level knives), or a 9.5" Japanese knife, like the top-of-the-line Misono UX10 or one of the many excellent Sakai Takayuki models.
  • Secondary knife: A small paring knife for fruit and vegetable peeling, paring, slicing and other small jobs, and a utility knife. Top picks: I prefer small/short paring knives, so I like the small size and razor-sharp edge of the Wusthof 3.5" Paring knives (all lines) and Sakai Takayuki 3.2" Paring knives-- it's a knife you'll see professional chefs use a lot when they want something for preparing small or delicate items where a full-size chef's knife is overkill. Similarly, a 4-5" "utility knife" is also a great second knife choice if you already have some paring knives that are doing the trick. Again, the Japananese Misono Molybdenum Utility/Petty knives are really nice, and different in shape than a standard Wusthof utility knife (though Wusthof now has an excellent "Japanese style" utility too, and at a great price), in that they are shaped more like mini chef's knives rather than large paring knives -- not that one is necessarily better than the other, but it's something to think about. The Takayuki 5.9" utility knife is very good-looking and an excellent performer at a great price, and with a nearly 6" long blade it's actually preetty much like a small chef's knife and very handy for smaller slicing/dicing jobs like onion, ginger and garlic (my wife actually uses such a knife instead of a chef knife or santoku).
  • Slicer (also called Carving Knife): If you like to purchase and prepare larger cuts of meat yourself (whole chickens, etc.), then a slicer/carving knife is a great knife to have. The blade is thin and narrow in profile, and so a nice item to have for more delicate work (thin slicing), or even for cutting sandwiches (I like the thin blade for cutting delicate cakes too). This is a standard item in many of the old-fashioned "sets" sold by other manufacturers. If you like to prepare fresh fish and larger cuts of meat, be sure to also invest in a boning knife or fine fish fillet knife. I carry the longer Wusthof fillet knives which are more useful and versatile than the short fillet knives more retail outlets carry (why are people scared of long knives?!?) The Misono long slicers are also superb, with the one wielded by a "Top Chef" winner being popular, and the Sakai Takayuki line offers a number of high-performance Japanese slicers which are all a good value. Or for the more standard "carving knives" like we're all used to, check out the fine Wusthof models. See my full selection here.
  • Bread Knife/Roast Knife: Unless you're a dedicated sliced-bread person, every household should have a good bread knife. The slicers and bread knives I sell are really all fine for the job (it's the serrations that do the trick, more than any particular other knife-making detail), with sharp blades and points which make short work of crusty bread or meats. A serrated slicer is also handy for general baking/pastry jobs. All in all, a thin-bladed serrated slicer is an incredibly useful tool to have around the kitchen. I find myself using mine all the time when I'm dealing with something with a crusty edge that I need to get through without crushing a delicate interior. Not too keen on big unsliced loaves of bread or you don't have lots of space in your knife block for such a big blade? Then the "offset serrated" knife is a great option. Yes, it's shorter, but in a way it's really a more versatile knife, capable of dealing with all kinds of breads and other crusty items, including roast meats, veggies, etc. Anthony Bourdain recommends this style of knife, as does famous pastry chef Sherry Yard, and I keep seeing chefs on Food Network Canada using offset serrated knives too. One very sharp, very strong and very big serrated knife which makes a killer bread knife and yet isn't too expensive is the Wusthof Gourmet 10" Confectioner's Knife -- if you want a BIG serrated knife but don't want to spend the extra big money, this one is certainly a nice option (and it cuts like CRAZY). Otherwise, the most popular traditional "bread knife" I sell is the Wusthof Classic 9" (forged, very nice, very strong, perfect length; also available in the other handle styles).
  • Sharpener: yes, you'll need to do a bit of regular maintenance to keep your nice new knife razor-sharp. In my opinion, the easiest way to do this is simply with a steel. They're really not that complicated to use. Check out the links below for more information or here for my full knife sharpening tools selection.
    • If you're used to using a traditional grooved steel and are happy with the results, this Wusthof steel is a great choice, good for just about any knife out there (except serrated knifes, which should be sharpened by a professional, or simply replaced when they really no longer do the trick). You don't need the fancy handle of the more expensive models -- this one works just fine, and the nice 10" length means it's big enough to sharpen even a serious chef's knife blade easily. The trick is to simply use it regularly -- DON'T wait until your knife is dull. You should actually give your knife a few light strokes on the steel once a week (or every few days even). This way your knife will stay sharp and won't NEED a serious re-sharpening by a pro or by some sharpening system. The trick is to maintain the edge so you don't have to create a new one. A very affordable and essential too! This is the same sort of steel included in all "sets" and in 99% of the kitchen stores out there, but in a more versatile 10" length for sharpening longer chef's knives. Update: since 2009 I have been using my 10" fine ceramic hone on all my knives and have all but retired my trusty old steel. Now that I've gotten used to the ceramic, well, I just like how consistent and gentle it is... read on...
    • Ceramic honing rods: much has been said about ceramic and steel honing rods by ill-informed North-American Japanese knife distributors and importers. You'll often hear from these "experts" (they're usually simply business-people -- importers/distributors -- NOT knife makers, experts or even chefs) that you CAN'T use a steel on a Japanese knife, or that a steel will "ruin" a Japanese knife edge somehow, and so they sell you their junky drag-through systems with carbide that just tear up the edge of the knife. Now, a ceramic rod does work, but you have to understand that a fine ceramic is very fine -- almost not abrasive at all, and Japanese knife steel is normally harder than German knife steel, so you have to use it regularly (daily, or at least a few times a week), or else it simply won't do a darn thing. So if you have a Japanese or other knife with a similar polished edge (the Misono Japanese knives have polished edges), then a ceramic is a good choice. I personally think that some knives with a ground edge (most German knives) can keep that nice "bite" in their edge better with a traditional steel (metal), but the difference can be subtle. Mind you, I also use a steel on Global and other knives, and it works fine for me (with a gentle touch!). Your mileage may vary. A LOT depends on your honing technique -- a light touch and reverse honing (drag the knife so that the edge trails on the steel -- try it, it works!) with a butcher's steel can do wonders. Okay, back to ceramic: I was tired of the small and cheap junk sold by the North American Japanese knife distributors, so I sought out a quality manufacturer and imported them directly. The 10" ceramic hones I sell are great, and VERY reasonably priced. And if you don't want to bother with stones and want something with some actual abrasion to help when the edge really starts to get worn (this can take as long as a year or more at home, IF you use your fine hone regularly!), I also sell the coarser model to help bring the edge back. And my new all-in-one real Japanese waterstone is fantastic if you want the ultimate in old-school versatility and quality!
    • To restore a dull edge (when the steel no longer does the job), you can use a ceramic or diamond "steel" (see the Wusthof fine and medium) if you're used to that, or one of the easy to use and pretty foolproof sharpening systems by Chef's Choice., or if you want the control and quality that only a stone and hand sharpening can give you, go for Japanese water stones, or for a stone-style edge but with ultimate angle control, the stone-based Edge Pro system gives you the quality and control of hand sharpening on a stone, combined with the control over angles of a machine (this is also the best choice if you have both Japanese and German knives, since you can change the angle). Chad Ward's new book An Edge in the Kitchen also highly recommends the EdgePro system as the best of the manual guide-based sharpening systems.
  • DIMPLES: Since so many people ask: in my opinion, dimples (a "granton" edge) on a santoku or chef's knife do nothing (or VERY little at least). They were designed for thin slicers, but manufacturers put them on everything now because they look cool and help sell knives. Fact: dimples do NOT reduce "suction" and "sticking" like some people and sellers claim -- it's really just about reducing friction: since there is less material for the food to contact with as it passes the cutting edge, theoretically you should be able to get paper thin slices a bit more easily. But a good chef just needs a good sharp knife and a little practice to get precise and thin slices, not gimmicks. If you like the look and it's not much more money, then fine (I'll admin, they DO look kind of cool!), but I wouldn't let dimples affect my decision on a particular knife purchase. Get the best knife you can for your budget that suits your needs and personal preferences in terms of materials, shape and handle styles, and don't let dimples factor into the decision until the end!

Paul's Knife Hints & Tips

Remember, a knife is a tool designed for cutting. A sharp edge cuts better than a dull edge (!), so it follows that a sharp knife is a better tool. So keep in mind that a sharp knife is a safe knife, because it allows for more precise control and effortless slicing, chopping and cutting, resulting in fewer opportunities for slippage and accidental mishandling. Basically, a sharp knife lets you concentrate on the job at hand, without worrying about putting tons of pressure on the blade or about ruining a delicate item you're trying to prepare. So get the best, sharpest knives you can afford, treat them with care, keep them sharp, and they should last you a lifetime.

Forget the fancy rapid-fire knife-handling you see on TV. Take your time, remembering to always keep your fingers of the guiding hand (not holding the knife) tucked inwards, away from the blade, and your thumb tucking in behind your fingers and not sticking out as most of us do without thinking! Don't put tons of pressure on the blade. A good sharp knife is a good cutting tool, so let it do its job -- there should be no need (most of the time) to push down really hard, and this is especially true with a serrated edge, which is designed to cut just fine with gentle and steady pressure and movement, without hacking away! If you really need to hack away at something, use a tool for the job: a cleaver or other heavy duty knife, not your little 6" utility knife! And remember, don't just push down; let the sharp edge do its job by using a nice steady slicing action.

In terms of care, try to wash your knife as soon as possible after use (NEVER leave it in a sink with dirty dishes), dry it and then put it back safely in a proper knife block or magnetic strip, and not in a drawer where it'll bang around or where someone could stick their hand in by accident. Don't put your knifes in the dishwasher, and don't use abrasives or chemicals to clean them. And of course use them for cutting ONLY! They're not hammers, screwdrivers, or pry bars. A good knife blade is extremely strong when used vertically in a normal cutting motion, but with very hard steel sharpened to a fine edge (as it will be on most good Japanese knives!), it could chip or could even snap if you try to use if for something like prying. Finally, use a good plastic or wooden cutting board, NOT a glass or metal or stone counter or board, as a sharp edge hitting a stone surface is of course a recipe for dulling!

Sharpening: Sharpening knives is probably the only thing that arouses more passions, opinions and dogma than buying and using the knives themselves! One thing: don't just jump in and hack away with your old coarse sharpening steel. This might have been fine to restore some semblance of an edge on your old knives, but it can seriously junk the razor-sharp and precisely-ground edge on your new Japanese knife, so don't just go at it, and don't let your well-meaning friend or family member (why does it always seem to be a brother-in-law?!?) do you the favour either. And again, if you do need to touch up your blade (which is normal), go slowly and avoid the theatrics of swiping the blade over the steel in a swash-buckling manner like you'll sometimes see TV chefs do when in full "performance" mode. Go slowly, maintain a precise and steady angle (which is why you should take your time!), and check the blade frequently so you don't do more than necessary to restore the edge. But since I don't profess to be a professional in this area, here are some resources to get you started:




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