Add to wishlist
Damascus steel is famous for the elegant quality, durability, and extraordinary sharpness. Also, it's made by forging together iron and steel or steel alloys. The patterns are beautiful and no two blades are alike which makes Damascus steel knives a work of excellence.
These are the indestructible German blades that Hayward would take to a desert island. Both are made of slightly softer steel than the best Japanese knives, and therefore they feel a little less sharp. They are heavy and powerful, less nimble than the lighter knives, but they are both excellent at cutting up a chicken (including cutting through the chicken breastbone to spit the breasts, which I was afraid to do with some of the sharper blades) and cubing butternut squash—far and away the best at those two tasks of all the knives I tested. If you cook big cuts of meat often, one of these is probably the best for you. And they are good all-around: There’s nothing they can’t do; it’s just that I find them less easy to work with, and for some tasks, less than ideal. For instance, when you chiffonade basil with either model, the delicate leaves get ever-so-slightly bruised on the edges from the thicker blades. I find the Wusthof is the more comfortable of the two—very secure and well-balanced in the hand—and the wide-bellied blade makes it a breeze to chop with a rocking motion. But these two models have so many similarities in style, design and performance, and such a difference in price, that it’s hard to recommend the Wüsthof over the Henckels. So we’ll call it a tie. (Weight: Wüsthof - 9.28 ounces, Henckels - 8.22 ounces.)
When you chiffonade basil with this knife, it feels like the leaves are springing off the blade in perfect ribbons all by themselves. This knife is a joy. “Like butter,” comes to mind over and over again. It feels almost alive in your hand, super light and extremely agile. It bites through tomatoes with ease and supremes an orange into perfectly clean, neat segments in a few seconds. However, unlike the MAC, which has just enough sturdiness to deal with a chicken and a butternut squash, this knife just doesn’t have the oomph for hefty jobs. It has a scalpel-like delicacy and when I used it to tackle big, tough ingredients, it felt wrong, even a little dangerous, and I worried I would damage the blade. It also requires professional sharpening: One of the secrets to this knife’s amazingness is the fact that it is honed to an asymmetrical edge—one side is 70 degrees and one is 30 degrees, so you have to buy a left-handed or a right-handed model. That’s fine, but it will need to be sharpened by someone who knows what they are doing in order to stay that way. Hayward calls it “a living hell” to keep it sharpened correctly. (But he also thinks it’s the best knife on this list if you have access to a pro sharpener.) If you run it through an at-home wheel sharpener, it will hone the blade to an even “v,” which is standard, and you will lose the knife’s distinct quality. So as much as I adore this knife, I can’t recommend it as an all-purpose blade. (Weight: 5.82 ounces.)
8-inch Chef Knife
Damascus steel is famous for the elegant quality, durability, and extraordinary sharpness. Also, it's made by forging together iron and steel or steel alloys. The patterns are beautiful and no two blades are alike which makes Damascus steel knives a work of excellence.
These are the indestructible German blades that Hayward would take to a desert island. Both are made of slightly softer steel than the best Japanese knives, and therefore they feel a little less sharp. They are heavy and powerful, less nimble than the lighter knives, but they are both excellent at cutting up a chicken (including cutting through the chicken breastbone to spit the breasts, which I was afraid to do with some of the sharper blades) and cubing butternut squash—far and away the best at those two tasks of all the knives I tested. If you cook big cuts of meat often, one of these is probably the best for you. And they are good all-around: There’s nothing they can’t do; it’s just that I find them less easy to work with, and for some tasks, less than ideal. For instance, when you chiffonade basil with either model, the delicate leaves get ever-so-slightly bruised on the edges from the thicker blades. I find the Wusthof is the more comfortable of the two—very secure and well-balanced in the hand—and the wide-bellied blade makes it a breeze to chop with a rocking motion. But these two models have so many similarities in style, design and performance, and such a difference in price, that it’s hard to recommend the Wüsthof over the Henckels. So we’ll call it a tie. (Weight: Wüsthof - 9.28 ounces, Henckels - 8.22 ounces.)
When you chiffonade basil with this knife, it feels like the leaves are springing off the blade in perfect ribbons all by themselves. This knife is a joy. “Like butter,” comes to mind over and over again. It feels almost alive in your hand, super light and extremely agile. It bites through tomatoes with ease and supremes an orange into perfectly clean, neat segments in a few seconds. However, unlike the MAC, which has just enough sturdiness to deal with a chicken and a butternut squash, this knife just doesn’t have the oomph for hefty jobs. It has a scalpel-like delicacy and when I used it to tackle big, tough ingredients, it felt wrong, even a little dangerous, and I worried I would damage the blade. It also requires professional sharpening: One of the secrets to this knife’s amazingness is the fact that it is honed to an asymmetrical edge—one side is 70 degrees and one is 30 degrees, so you have to buy a left-handed or a right-handed model. That’s fine, but it will need to be sharpened by someone who knows what they are doing in order to stay that way. Hayward calls it “a living hell” to keep it sharpened correctly. (But he also thinks it’s the best knife on this list if you have access to a pro sharpener.) If you run it through an at-home wheel sharpener, it will hone the blade to an even “v,” which is standard, and you will lose the knife’s distinct quality. So as much as I adore this knife, I can’t recommend it as an all-purpose blade. (Weight: 5.82 ounces.)
8-inch Chef Knife

Chef’s Knife

$35.31

Key features & Specs

  • Full Tang Construction
  • Material: AUS-10 Damascus Steel
  • Rockwell Hardness HRC 60 +/-
  • Short Bolster
  • “D” Shape G10 Handle
  • Private Label Support
SKU: CF-K12H Category: Tag:

The 8 inch Chef’s Knife is precisely crafted using a 67-layer construction that features a razor-sharp cutting edge layered between a flexible stainless steel surface to ensure a lifetime of performance.

G10 Handle: A state of the art fiberglass composite that will last multiple generations. It is completely stable, impervious to the elements while still surprisingly warm in the hand.

Classic 8-inch Chef’s Knife

Dimensions

Length of knife34.6 cm
Length of blade20.5 cm
Height48 mm

Details

Handle materialG10 (Fiberglass)
Net weight252 g
Type of edgeNormal straight edge

Best Chef’s Knife For proper slicing, push the knife forward and down while cutting through food and then pull it up and back, repeating the process in a “locomotive” motion; this prevents chipping for smooth cuts

Information & Service

We are the largest manufacturer, exporter and wholesale distributor in Yangjiang, Guangdong. Your one stop kitchen knives source. We OEM and wholesale all kind of knives, knife parts, accessories and much more at wholesale price.Request a quote or contact us for more info. Exceptional customer service guaranteed!

Weight0.6 kg

2 reviews for Chef’s Knife

  1. Justin Hanley –

    I custom this one with my logo and it’s so sharp and easy to use.

  2. Austin Wilson –

    These knives were everything we expected and more, bought the steak knives to complement set. Very pleased!

Add a review

one × 2 =

Related products

Gyuto Chef's Knife is the most versatile and essential of all chef knives perfect for dicing, slicing, and chopping fresh produce to carving a roast chicken straight from the oven.Damascus Gyuto Handmade by the Takamura family, a father and 3 sons. Takamura pride themselves in pioneering and mastering R2 like nobody else. R2 is a high tech powdered stainless steel made by Takefu Specialty Steel. It has a high toughness and excellent corrosion resistance. The performance of this knife stems out of use of quality steel, forging excellence and the finest sharpening skills.
Add to wishlist
Quick View
Out of stock

Chef Knives

Gyuto Knife

$35.32
Good Chef KnifeChef Knife Damascus
Add to wishlist
Quick View

Chef Knives

Chef Knife

$47.90
Best Damascus Steel Chef KnifeJapanese Kitchen Knife Damascus Steel
Add to wishlist
Quick View
Out of stock

Chef Knives

Damascus Chef Knife

$44.75
Professional Kitchen Knives Purchase knives at wholesale pricingWholesale Kitchen Cutlery
Add to wishlist
Quick View

Chef Knives

Chef Knife

$39.45
Chef KnifeKitchen Knife with Resin Handle
Add to wishlist
Quick View

Chef Knives

Chef Knife

$38.72
New
Forge Knife / Chef KnifeDamascus Chef Knife Maker
Add to wishlist
Quick View
Out of stock

Chef Knives

Damascus Chef Knife

$25.97
Custom Kitchen Knives Wholesale Price Professional Chef Knife: Expertly crafted from Japanese 67 layers Damascus and AUS-10 Steel used in millions of professional kitchens worldwide. Hardened to 60-62 HRC for expert durability. Designed for professional chefs and home cooks, can easily handle your daily kitchen tasks of cutting, slicing, chopping, mincing and dicing of fruits, vegetables and all kind of meatRazor Sharp Blades: Incredibly razor sharp, full-tang, imported Japanese 67 layers Damascus VG-10 steel with a hand polished and 6.0-8.0 N international standards level of cutting force. It has an Exquisite Japan Damascus Pattern and is Liquid Nitrogen Tempered ensuring Long Lasting Performance. Precisely tempered, rust, Corrosion Resistance and stain resistant
Add to wishlist
Quick View

Chef Knives

Chef’s Knife

$27.84
Chef KnifeBest Chef Knife for Home Chefs
Add to wishlist
Quick View

Chef Knives

Chef Knife

$32.70