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Knife Information
Low Canadian Prices, Great Service & Fast Shipping on
Top-Rated Knives from Around the World
Why settle for the same tired old selection of overpriced "brand name" knives at your local big-box or kitchen supply store? Now these world-famous knives are available right here in Canada, and at fair prices, with great service and fast shipping! See below for more information and some of my personal preferences and recommendations.
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I used to find it frustrating to see the same low-end lines of brand name knives and accessories at my local 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 clerk or owner (which I hate doing) just to get what should be a fair and clearly posted price to begin with. And 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 ergonomic philosophies. And so I'm very proud and happy to make these incredible knives available to my fellow Canadians! 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!
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:
 Primary 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 (which is a Japanese-style cook's/chef's knife). This style is asy to handle for men and women of just about any cooking style, and truly razor sharp and versatile -- a super choice for home cooks -- trust me, you'll never go back 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:
 Wusthof Classic Santoku, Grand Prix II Santoku or Culinar Santoku: beautiful knife, super-sharp, great-looking. I use the Classic version at home, and it's my best selling knife. A truly great knife, that I everyone is thrilled with. Rachael Ray of FoodTV's 30-Minute Meals uses the Classic version of this exact santoku (before she signed an endorsement deal with Furi). If you're thinking of trying a real Japanese knife, I'd have no hestitation in recommending a Misono Molybdenum Santoku. This is a very nice knife: sharp and durable and very well made with great fit and finish, at a really great price -- an all-around great value without a doubt. And if you want something really high-end with superb steel and incredible balance and the best construction quality, check out the Misono UX10 Santoku and see why this my #1 best seller among professional chefs.
- 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. You can't go wrong with any of these:
- Wusthof Classic, 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 (great values, and now with GREATLY reduced prices because of the strength of the Canadian dollar!) and UX10 chef's knives are light, strong, and an abolute pleasure to own and use. Or if you want something with a slightly harder metal and larger handle (which is especially great for the longer knives, like the 240mm chef's knife) than the Molybdenum steel (which is like the steel used in most German knives), then I can heartily recommend the Misono 440 series which are popular with professionals who want high performance and yet affordable Japanese knives. 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, 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 9.5" in the case of Japanese knives) chef's knife. The Misono knives are also thinner and lighter than the Wusthof Classic/GP2/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. Also, if you've been thinking about a Japanese knife but want something with more representation here in Canada, then I'd highly recommend one of the Wusthof Le Cordon Bleu cook's knives -- they incorporate almost all of the benefits of a japanese knife (lighter weight, thinner blade, thinner razor-sharp edge) while also bringing you the superior construction quality and easy of maintenance/sharpening that comes from Wusthof's superior manufacturing processes and choice of metals. In short, they're truly superior knives. I guarantee you'll be thrilled with them. The 8" Le Cordon Bleu granton edge chef's knife is the best seller in the Le Cordon Bleu line (but don't let the grantons sway your decision... in my opinion they really don't do much, if anything at all, especially not in a chef's knife)..
- 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; see the Le Cordon Bleu 10" model for a fine example!), or a 9.5" Japanese knife, like the top-of-the-line Misono UX10 240mm (my best-seller among professional chefs).
- 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, but again, with the Le Cordon Bleu being perhaps my favourite) and Misono Molybdenum 3.15" 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 Wusthof utility knife, 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. My personal Santoku (Wusthof Classic) and 3.5" paring knife (Wusthof Classic again) represent about 99% of the knife use in my everyday home cooking for my family, with the precision slicing and dicing of small things being done more and more with my new thin Misono UX10 Utility Knife.
- 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 TV's "Top Chef" being my best-seller.
- Bread Knife/Roast Knife: Unless you're a dedicated sliced-bread person, every household should have a good bread knife. And by good, I mean BIG! What's with all these companies making klunky thick-bladed 8-inch "bread" knives?!? That's really too small to be useful for slicing larger loaves or artisan-bakery bread, or even for doing pretty common baking jobs like slicing cake layers. That's why I prefer to sell bread knives that are at least 9 " in length, which in my mind is the ideal size for home use. The slicers and bread knives I sell are all fine for the job, with nice thin and sharp blades, 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 (I just saw several on one night's episode of Iron Chef America for example). 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).
- 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.
- You know, if you don't already have a good steel, before you do anything else, go ahead and get one like the standard high quality Wusthof steel, good for just about any knife out there (except serrated knifes, which should be sharpened by a professional). 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.
- 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 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 or fine (1200 grit) ceramic rods. 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, as do the Wusthof Le Cordon Bleu series), then a ceramic is a good choice. I personally think that knives with ground edge (most German knives) will keep that nice "bite" in their edge better with a traditional steel (metal). Mind you, I also use a steel on Global and other knives, and it works fine for me. 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 8" and 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.
- 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), or one of the easy to use and pretty foolproof sharpening systems by Chef's Choice or Furi., 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).
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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