Knifemaker Explains The Difference Between Chef's Knives | Epicurious

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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 -
Tesshu 240mm white #2 gyuto -
Griffin Bladeworks hand hammered damascus 8 inch chef -
Konosuke fujiyama white #2 210mm gyuto -
Wusthof Classic 6 -
Wusthof Classic 8 -
Sakai Takayuki 240mm kiritsuke -
Griffin bladeworks 8 and 9.5 inch hand hammered damascus chef (both available at same link) -
Togiharu Inox 210mm gyuto -
Yoshimitsu 210mm white #1 gyuto -
Chroma type 301 8 inch chef -
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Knifemaker Explains The Difference Between Chef's Knives | Epicurious
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