Winemakers’ Prized KnivesWinemakers who cook are as picky about knives as they are about grapes.

By Food & Wine
Updated April 19, 2017
Each product we feature has been independently selected and reviewed by our editorial team. If you make a purchase using the links included, we may earn commission.

J.A. Henckels Twin Pro S 7” Santoku
“I got it to fill a hole in my knife box, but now it’s my favorite.” —Kevin Holt, MacRostie

Kyocera Ceramic 6” Chef’s knife (KC-130 WH)
“A razor-sharp edge means minimal browning of easily oxidizable foods, like pears.” —Jeff Mangahas, Hartford Family

Kasumi 7” Santoku
“Even though it was knocked off a bench and hit the winery owner’s foot, I still like how it keeps a keen edge.” —Blair Walter, Felton Road

Test Kitchen Discoveries

Top Test Kitchen Discoveries

“Thanks to 33 layers of steel, Calphalon’s Katana knives are supersharp...”

Sharp-Looking Knives

Sharp-Looking Knives

“This great-value cutlery set from Henckels includes a peeling knife, two paring knives and a serrated knife...”

Magnificent Knives

Magnificent Knives

Shun’s Kaji knives are made by folding layers of steel and nickel alloy around a metal core to produce an exceptionally durable blade...”

Chef Favorites: Japanese Knives

Star chefs share the names of top Japanese blades: “Misono’s superthin blades are great for fine dicing...”