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The other knives I included are not as well-known, but are well respected: MAC, Tojiro, and Nenox. The Cutco claim is that they are the best selling high-end kitchen knife manufactured in the United States. through a referral based direct marketing method (similar to the old party system). Cutco is not sold in stores but is instead marketed in the U.S. I then included one more well-known brand - Cutco.

The Shun was also a personal favorite of mine (as expressed in the Equipment & Gear: Kitchen Knives article). Described by Cook's Illustrated as the "Cadillac" of chef's knives and personally endorsed by Alton Brown, I had to include it in the roundup. The Kershaw Shun is another Japanese manufactured line that has practically leaped onto the stage.

In the last several years they have made a big impression with their stainless steel handles and imposing presence in stores like Sur La Table, Williams-Sonoma, and, most recently, Bed Bath & Beyond. The Global cook's knife was included because they are the most popular Japanese kitchen knives available to the average American consumer. This knife was the Cook's Illustrated Editor's Choice in their knife testing (actually, it's from the same family - I wasn't able to figure out exactly which knife was tested by Cook's Illustrated without a model number).

Forshner / Victorinox chef's knife as a relatively low cost entry. Wüsthof-Trident makes the Classic, Grand Prix series, Culinar, and Le Cordon Bleu lines as their premium knives.) Henckels, the Pro-S, Four Star, Five Star, and Twin collections. Heckels manufacturers, under the premium branding of Zwilling J.A. Both companies produce lower quality, budget lines that are inferior to their high-end knives. (The knives tested were the Henckels Pro-S and the Wusthof Classic. These are the manufacturers that have been pushed as quality cutlery at most home kitchen supply stores. I started with Henckels and Wüsthof - the two most popular "high-end" chef's knives available in the United States. If you don't want to read the whole article then jump down to the Conclusions.Įach of the chef's knives tested was selected for a reason.