How to Buy the Right Knife (Part 2!)

One of our most popular categories is cutlery. Knives are one of the most used tools in the kitchen, and a good one can make a big difference. That’s why we’ve designated June as KNIFE MONTH where all cutlery is 20% OFF and you can save up to 50% with some of our Featured Deals! Once you’ve figured out what type of knife you’re looking for, we can start looking at which brand and model is right for you.

Now, we’re going to stick to the basics here and not dive too deep into the types of steels, blends and materials. If you’re someone who wants to talk knives on a molecular level, you’re probably a knife nerd. We love knife nerds, and over the years have had many shop and work at Kiss the Cook. But if you’re a knife nerd, you probably don’t need a guide on “how to buy the right knife”--but definitely stop by or shop our site! Plus stay tuned for exciting new products we’re excited to announce this month!

So the first thing is we have a somewhat awkward conversation regarding your budget. The reason is, there tends to be a big price jump depending on how the knives are made. Knives are typically either forged, or stamped. Forged have steel heated up and forged into a knife shape, while stamped are sort of what it sounds like--a sheet of steel that has a knife shape punched out of it. We’d always recommend investing in a forged knife if you can, they tend to be better balanced, as well as being more durable and retain a sharp edge longer. That said we have really great stamped knife options as well from Victorinox, Wusthof and Henkels, that perform well at a lower price. That said...our Knife Month Sale may be the perfect time to spring for that stamped knife!

The next thing we start to look into is brand. Now with a couple exceptions the brands we carry either tend to be made in Germany, or Japan. We have some that are made in American, but they tend to follow the german style of knife making. The biggest difference tends to be how hard the steel of the knife is. Typically, Japanese knives tend to use a slightly harder steel, while German knives are a little softer. Harder steel tends to be a little sharper, and hold an edge longer, however, it can also be a little less durable. We always like to point out with these conversations, that we’re talking about a matter of degrees, and we believe that all the knife brands we carry are excellent. It’s not like your German knife is always going to be dull, or your Japanese knife is going to break--both will be really sharp, and last a lifetime with a little care and maintenance. It’s just a way for us to help guide you. Are you someone who takes good care of your things and only wants something razor sharp? Consider Japanese brands. Are you someone who might be inclined to toss their knife in the sink and forget about it for a bit? Maybe consider a German knife. Also--not 100% of the time, but typically our Japanese knives are a little lighter, while our German knives have a little more heft.

Finally, if we’re being honest, aesthetics plays a role as well. Often people want something that fits their vision of what a good knife should be like! So browse a bit, too, and if you have questions don’t hesitate to ask!

If you’re interested in a German knife, we carry several different lines from both Wusthof and Zwilling J.A. Henkels. We also carry Lamson which is made in the USA, but as we referenced before will be more in keeping with the German traditions. If you’d be interested in a Japanese knife, we carry several lines from Shun, as well as Kickuichi, the Miyabi Kaizen II, and Global. Regardless of what you choose, we think you’ll be pleased with any of these excellent brands!

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