Knifemaker Explains The Difference Between Chef's Knives | Epicurious

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  • Published on:  4/9/2018
  • Knifemaker Will Griffin of W.A. Griffin Bladeworks shows Epicurious how to choose the best Chef's Knife for your culinary needs. The bladesmith provides an overview of the differences between carbon steel and stainless steel, blade shape, blade thickness, blade length, double bevel vs single bevel, hidden tang vs full tang handles, knife balance, and much more.

    Check out the knives here:
    Masamoto Sohonten 180mm carbongyuto - https://amzn.to/2GSg9Sf

    Tesshu 240mm white #2 gyuto - https://www.aframestokyo.com/tesshu-wa-gyuto-240mm-white-ii-steel-blade-rose-wood-han240.html

    Griffin Bladeworks hand hammered damascus 8 inch chef - http://www.griffinbladeworks.com/new-products/hand-forged-chef-knife

    Konosuke fujiyama white #2 210mm gyuto - http://www.sharpandshinyshop.com/store/p1/Konosuke_Fujiyama_210mm_Blue_2_Gyuto.html

    Wusthof Classic 6 - https://amzn.to/2v3a9or
    Wusthof Classic 8 - https://amzn.to/2HqzU4E

    Sakai Takayuki 240mm kiritsuke - https://amzn.to/2JBlRdc

    Griffin bladeworks 8 and 9.5 inch hand hammered damascus chef (both available at same link) - http://www.griffinbladeworks.com/new-products/hand-forged-chef-knife

    Togiharu Inox 210mm gyuto - http://www.korin.com/HTO-INGY-210

    Yoshimitsu 210mm white #1 gyuto - https://www.chefknivestogo.com/gokogyuto210mm.html

    Chroma type 301 8 inch chef - https://amzn.to/2HpQLob

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    Knifemaker Explains The Difference Between Chef's Knives | Epicurious
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