In reality all our knives are great, we wouldn’t sell them otherwise but we all have our favourites here at CEK HQ. So here are some of our recommendations…
Being responsible for most of the day to day running of Cutting Edge Knives choosing my favourites has been really difficult but I’ve picked a couple I really love.
First up is the Anryu Hammered Santoku. We got this range in after a customer came in to buy one of the really expensive Fujiwara Denkas, he raved about the Anryus so we managed to get some stock.
He was right, they are easy to sharpen and good value plus they are really sharp and hold an edge.
If you’re wanting a knife that will do most things then the santoku is always a good choice. My other choice would be the Kotetsu bunka, we probably sell more bunkas in this range than any of the others, it’s just so thin and beautiful and stainless to boot. I have the petty 150mm in this range in our camper van tucked away in its saya!
I have always been a fan of the Yuki range. They were one of the first ranges we ever stocked and they make the perfect introduction to Japanese knives.
Made from White #2 steel they are a joy to sharpen and make your foray into carbon steel knives easy as they are clad in stainless steel. If I were to recommend one knife in the range it would be the santoku, or the gyuto 180mm depending on our stock levels. These are perfect as a first knife as this length of blade will handle most jobs in the kitchen.
My other favourite is the Moonlit Waves Nakiri, again another one of the original ranges, it can whizz through veg and you can (carefully) scoop everything up on the blade and pop it straight in the pan. The nakiri is the staple knife in a Japanese kitchen and I’m a big fan!
When we receive new stock we take a sample home with us to test in the kitchen, this gives us a chance to give it a fair trial before putting it on sale.
One of these knives was the Konosuke GS+ petty 150mm. At first I wasn’t mega impressed but decided to give it a sharpen and then wow. It’s now become my go-to knife in the kitchen, it’s so thin and sits perfectly in the hand and is just a joy to use.
After a couple of years there’s a slight patina on the edge and it’s still the one I reach for first. My other go-to knife on the rack is the Sakai Takayuki 45 layer gyuto 240mm, I probably grab this if I can’t use the Konosuke because I need a bigger blade. It’s great value and very sharp.