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Features - Ginsu Shoku 4-piece Steak Knives

• Contemporary hardwood block adds elegance to your kitchen while keeping your knives easily accessible
• Fully forged japanese steel that is well known for its stain and rust resistance alongside strength and the ability to hold an incredibly sharp edge
• Contemporary, ergonomic handles are precision balanced for optimum cutting
• Unique anodizing process on handle brings color and elegance into any kitchen environment
• Limited lifetime warranty

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Most knife experts will tell you to never buy a knife set. I'm here to say that a proper knife set is a cook's best friend and kitchen's best asset. Here's how to decide if a knife block is right for you, find the perfect knife set, and maintain it for a lifetime.

Who is a knife set really for?

The sort of person who really gets the best out of a knife set is someone who loves to prepare nice meals from fresh ingredients, who has a kitchen that they adore and who really basks in how homey and comfortable or sleek and stylish it is. A knife block works great for someone who is very busy, and who doesn't mind making dinner, but knows that in order to make it more enjoyable, they need to make the prep work run smoother. If they had more time, or if it were easier to prepare it, they would use fresh produce in every meal. A knife set is best for someone who doesn't have very much time to do research and wants to find a their new tools efficiently.

Why are so many people against knife blocks then?

If you've asked around about buying a knife set, you probably were told - don't do it! Why is that? Well, most knife experts are severe knife enthusiasts. In most cases they are knife collectors. They know all about steel types and edge geometry and patinas and forging techniques and, well, everything you could possibly know about a knife. While this is all very useful information, it is much more than even the greatest chef bothers to know.

These knife experts have sampled hundreds of knives, and they all have very set opinions on what the best knife in each category of knives is. Someone with the time to read hundreds of reviews of each type of knife that they'll need will have a non-matching set of the best knives in the world. If you don't have much time though, and if you want your knives to match, it's really in your best interest to purchase a set.

The other argument that most knife experts make is that sets are loaded with "filler knives that you'll never use," or that "all you ever need is a chef knife." I'm going to say it once and for all. Yes, you can eek by with just a chef knife, and yes, you will use your chef knife more than any other knife that you have. But try to use your chef knife to carve a pumpkin, remove the scales from a fish, or slice a loaf of freshly baked Italian bread and you will see that while you don't do those jobs very often, when you do them you want the proper knife for the job. It's like your stand mixer. While the paddle attachment gets 95% of the action, you still need the whisk attachment for whipped cream and the dough hook for dough.

How to choose your knife set?

The chef knife will be getting the most usage, so you will want to select your set predominantly on it. You can find streams and streams of information on choosing a chef knife, but here's what's most important - the handle must fit comfortably in your hands, and the blade should be made of decent steel. How can you tell about the steel? The simplest answer is that if it is a well-known company than they probably use decent steel. If you really want a valuable opinion, call the professional who you will have sharpen your knives and ask for a recommendation. If you plan to purchase online and won't be able to go in store and hold the knives in your hand, look for a handle that seems ergonomic and has no hard corners, which may cause calluses.

Second in line is the appearance of the set. Now I'm not being vain, but really, being able to display your knives in a beautiful block right out on the counter top adds a real touch of prowess to any kitchen. So chose a set that you'll be proud to have out on display. You'll most likely see it everyday, so be sure that it goes well with the appearance of the kitchen and that you feel glad to see it in your home.

Finally, you will also want to consider the other knives that are in the set. Why isn't this first on the list? There are no "useless" knives. What's most important when it comes to the knives in your block is knowing what tasks to use them for. Chances are if it's in your block it has a special purpose and it is worth if for you to take some time and find out how to use it. Ask a salesperson, a chef friend, or do a quick search online for each knife in your set and how it should be used. This will save you hours of frustration in kitchen, trying to use a santoku to debone a fish. If you knife set does not include a honing/sharpening steel you will need to purchase one and learn how to use it in order to maintain your knives. Your steel will not need to be stored in any special way, but if it is not included in your set you must consider this as an added expense.

How to maintain your set?

A knife set should be cared for specially in only two ways. Always insert completely dry, clean knives into the block to prevent bacteria from going inside, and whenever you are vacuuming, carefully remove the knives from your block and suck out any debris that may have fallen into the slots to prevent your knives from getting scratched or dented. Otherwise, maintain each knife as it normally should be. Hand wash your knives, only use them on wooden or rubber cutting boards, and use each knife for it's proper job. Your chef knife should be honed after each half-hour of use and should be sharpened professionally at least once or twice per year.

Any extra bonuses?

This is actually why I love knife sets so much. A properly chosen and well maintained set will last a lifetime, becoming your best friend in the kitchen and perhaps someday, a family heirloom.

We all agree. If a knife isn't sharp, what's the use, right? The sharpness of the blade will make all the difference in the world. And sharpness is largely dependant upon the quality of the blade material from which the knife is made. You'll need to determine whether or not to get a forged knife or a stamped knife. Let's make it clear.

Stamped Knives. Stamped knives are stamped out of, or cut from, sheets of metal using a template of predetermined size and shape. This process is called precision machining. As most of these stamped knives are generally flat and thin, the process is done quite quickly. But because they are so thin, they aren't that dense and do not hold their edges very long. Unfortunately, this means more frequent sharpening is required by stamped knives than forged knives. As a matter of fact, some stamped knives sets claim that you needn't ever sharpen them. They'll stay sharp for a lifetime, the package will say. Please, don't believe that. All things change over time, including the sharpness of a knife's edge.

The blade of a stamped knife is usually fitted and fastened onto its handle and is not, therefore, thought of as a solid piece of metal. A loose handle could easily result in your having to throw the knife away. Such a waste. It's good to know that not all stamped handles are this way. Some stamped knives have handles that are fitted over the tang.

Stamped knives are also lighter, and have less balance, than forged knives. So you'll have to grip it fairly tightly and have to use much more pressure whenever you use them. Doing so will increase risk of injury.

Advantages: Fairly inexpensive. Lighter in weight.

Disadvantages: Usually unreliable handles. Requires more force, more ork from the user. Increased risk of injury during strenuous jobs. Poorly balanced. Needs frequent sharpening.

Forged Knives. Forged knives are not stamped. They are carefully made with great attention to detail. Steel is heated to extreme temperatures and set in a mold. It is than hammered out to form the blade. As a result, forged knives are denser and heavier than stamped knives and have better balance because of it. And while their tempering process results in a blade of extreme hardness, it is also more flexible. It usually has a nice thick bolster with a tang that is enclosed by the handle and is usually secured with three rivets.

Advantages: Much better balance. More weightier and so is more maneuverable. Metal is stronger and can last many years. Requires less sharpening. Less risk of injury as less work is required from the user. Solid bolster to increase safety. Secured, durable handles.

Disadvantage: Costs more. Weightier. Critical Point. Maybe 10 years ago all of the above would be undisputed. Not so today. There is quite a bit of dissent about the quality of stamped knives and whether or not they rival the quality of forged knives. Here are the popular points:

Some stamped knives are made with a high quality steel to begin with.

Some knives are stamped initially and then followed up with a forging process.

Today's manufacturing process (especially involving heat) can produce stamped knives that are just as good as forged knives, if not better.

Just as good as forged knives, if not better. That's quite amazing. Here's another critical point:

Many prefer a forged knife because of its weight distribution, the resultant ease of maneuverability and the comfort and safety of the bolster.

What's it to be then? It seems fairly easy to decide. If you'd like some strong, long-lasting knives, get forged knives. If you'd like something fairly disposable that you'd prefer not to have to maintain, get stamped knives.

But if you've got the time, the means and the desire, shop around. There are high quality stamped knives out there now. Some have good weight on them, too. They're relatively young on the market, so you're going to have to track them down.

July 2008

If you take an interest in cheese, a cheese knife set is a must. A typical cheese set contains a hard cheese knife for cheeses like cheddar, a cheese plane or shaver, a fork-tipped knife, and a spreader that works not only for soft cheeses but spreads, pates or cheese accompaniments.  The soft cheese knife typically has a very thin blade that is sometimes perforated with holes to prevent cheeses like Camembert from sticking.

Cheese knife sets range in price from about 20 dollars to as much as several hundred dollars for a 4-piece Wusthof cheese set. You'll find some sets come with a case or cutting board, typically bamboo.  While the cutting board is a nice feature, they are typically not big enough to serve a selection of several cheeses. However, they work beautifully if you were to bring out a wedge of cheese and some grapes after dinner. You may also find cheese sets bundled with picnic or wine baskets that may include additional tools such as a corkscrew for cheese-lovers who double as wine-lovers.  You may also find multi-purpose cheese knives that are like several tools in one.  For example, Global makes a single stainless steel knife that is suited both for hard and soft cheeses for around 70 dollars.

When shopping for a cheese set, look for stainless steel blades that are designed to keep their edge and have a lifetime warranty.   If you have the opportunity to try out different knives, take note of the knife's balance and weight.  Make sure it has a non-slip grip that feels comfortable in your hand.  Many cheese knives have very small handles which are ideal for some hands, but not for others.  If you're serving a lot of different cheeses to a group, it's important that you don't get hand fatigue from an uncomfortable cheese knife. Also, note that some cheese sets are dishwasher safe, but many allow only handwashing so read the accompanying instructions carefully.

A must for any cheese lover, as well as a great gift, your cheese knife set will be enjoyed with friends and family for years to come.

Knives are an important kitchen utensil. Choosing a good knife set is critical, since they are something most home cooks use on an almost daily basis. Buy a good knife set, and you'll find yourself enjoying cooking. Buy a cheap set, and you'll likely dread the hours spent in the kitchen. The good news is there are quite a few good manufacturers out there, some of which sell quality cutlery sets for less than 0. Purchase a good set and you'll never have to replace them. Go too cheap and you might find yourself back on the market before you know it.

A good rule of thumb is to figure out how much you can afford, then go out and spend that much. Kitchen knives are one area where you really get what you pay for. I'm not advocating spending thousands of dollars on a set unless you can afford it, but you really need to get into the hundred to two hundred dollar range before you get real quality blades.

One thing to consider is that knives are less expensive when bought as sets. Find a set you can afford, then buy other knives to add to it as you can afford them. If you break or damage a blade, most manufacturers sell singles. The best thing about the sets is they come with a block. The block allows you to safely store your knives on the counter, keeping the blades away from each other. Nothing damages knives worse than throwing them in a drawer unprotected.

it has recently come to my attention that people have a tough time finding a good knife set in the 0 to 0 price range. The first manufacturer that come to mind when I think of this range is Anolon. Yes, the same Anolon that has made a name for themselves in the kitchen cookware arena. Anolon knives are quality knives with blades made of ice-hardened German steel. This is high-quality steel, and the blades are high-carbon stainless, which makes them stain resistant and able to hold and edge.

The best feature of Anolon knives is that they rarely need to be sharpened. They have a fine blade that is capable of holding its edge over time. Like any good set of knives, they will need to be sharpened occasionally, but they seem to hold their edge a little better than other cutlery in the same price range.

Another thing to take into consideration is that Anolon make their steak knives from the same high-quality steel. Some of the other manufacturers cut corners and go cheap on the steak knives, offering serrated edge blades that can't be sharpened. Anolon makes their steak knives with the same straight edge the rest of their knives have. This ensures you'll be able to sharpen them as needed to extend the life of your set.

Anolon knives feel good in your hand due to the SureGrip handles. They are ergonomically designed, and even include counter balance weights in the caps to ensure each knife is balanced correctly.

I wrote this article after I went through the unpleasant process of choosing a new kitchen knife set to purchase. There are so many brands of kitchen knives to choose from, in a myriad of styles and prices, all with different features. The biggest decision I had to make was in choosing between stamped kitchen knives and forged kitchen knives.

Many people believe that forged knives are much better than stamped knives. While this was true years ago, it is no longer true today. The manufacturing process of stamped knives has improved so much that they are now considered to be equal to forged knives by most experts.

There are differences between the two styles and each has their own separate benefits. A stamped knife is much lighter and many professional chefs agree is more flexible because it contains a thinner blade. A forged knife is considered to be a little more durable because of a thicker steel blade. Without getting too much into the manufacturing process, the major difference between the two is the stamping process involves using a cookie cutter method where the blade is actually punched out of a larger piece of steel while forging involves heating and flattening the blade repeatedly. Temperatures as high as 1900 degrees Fahrenheit are used.

Both methods can contain very sharp blades that hold their edge well. The higher the grade of stainless steel is what determines sharpness here and that can basically be determined by price. The more expensive the knife the better the steel is that's used. In the end, your decision should be made based on how you are going to be using the knives most. If you plan on cutting a lot of heavy meats and large vegetables, forged is the way to go. If you do more stir frys or Asian type cooking, stamped is better.