About Knife
An honest guide to Wüsthof knives — how the Classic, Classic Ikon, Gourmet, Pro, Grand Prix II and Epicure lines differ, who each suits, the best knives to start with, and whether Wüsthof is worth the money.
Our Miyabi knives review compares the Birchwood, Kaizen, Mizu, Fusion Morimoto and SG2 models by steel, hardness, handle and price, with honest pros and cons.
An honest guide to Cangshan knives, comparing its German-steel, Swedish-steel and VG-10 lines and the Thomas Keller Signature Collection, with where they’re made and who each series suits.
An honest guide to Shun knives, comparing the Classic, Premier, Sora, Kanso, Dual Core and Hiro lines by steel, handle, feel and price, plus Shun’s warranty, free sharpening and how to care for these hard Japanese blades.
Our Cutco knives review covers how the knives are made, the Double-D edge, the Forever Guarantee and free sharpening, the most popular models, and how they compare on value.
Our honest Kamikoto knives review covers where the knives are made, the steel and hardness, the popular Kanpeki, Senshi and Kensei sets, and better-value alternatives.
An honest guide to Dalstrong knives, covering the Gladiator, Shogun, Omega and Quantum lines, the steels they use, where they’re made, and how they compare with established German and Japanese brands.