10 Best Kitchen Utility Knives -

Executive Chef, French Master Chef, Global Food & Beverage leader.
One of the top Executive Chefs and Food and Beverage professional in the United States, I have over 30 years of creating exceptional food and fine dining experiences.
I have worked alongside exceptionally talented culinarians throughout my career, amassing extensive experience in 5-star and Michelin star-rated luxury hotels and restaurants across the US and Europe.
Born in France, I completed my culinary education and training in France and Switzerland before moving to the US, where I now hold dual French and US citizenship. I head the Arizona Biltmore culinary department and initiated the repositioning and all food concepts throughout the hotel repositioning. I held the position of Vice President, Culinary Global with the Hakkasan Group, where I lead the transition to sustainable, additive free cooking for all three Cantonese concepts globally.
My international culinary experiences have allowed me to work in a multitude of atmospheres pleasing an array of palettes, expanding my reaction to food trends and my awareness of customer appeal. In 2003 I was inducted into the prestigious "The MaƮtres Cuisiniers de France" association and into the "AcadƩmie Culinaire de France" in 2004.
As a distinguished Executive Chef, I have been an integral part of development teams responsible for major hotel renovations and restaurant re-conceptualization projects for luxury properties spanning the US. Most notably, and of particular importance to me, was participating in the opening team of the Ritz-Carlton New York, Battery Park immediately after 9/11 as well as the rebirth of the iconic New-York Palace in 2013.
Kitchen Utility Knives - Comparison Table

Top Customer Reviews
Top Customer Reviews: MICHELANGELO ...
Top Customer Reviews: Rabbit Wine Bottle ...
Top Customer Reviews: ZYLISS Sandwich ...
This has said, uses a lot another zyliss produced in a cookery and wants to it! Only a lot this one :-/
Has to meantion that a period, the grip and the global balance are utmost - and when being while a cover is full tang - my primary flu is a metal these oxides and discoloring
Top Customer Reviews: STEINBRĆCKE Paring ...
That the be has said his the value adds, is acute and has the a lot of heft his for his measure which will be useful to break down chicken. So much to try to remain out of a phase of Cina, they the reality is so only dominate everything.
A 10 thumb is the bit in a heavy side, as it would take something smaller if you can not resist the heavy weight.
To be just here is a response has received,
alvation,
Appreciates for your response and your goodness. I know that a name of mark is Germania and a knife is done in Cina that that can be misleading. But our company is committed to rid knives of cookery of big german quality. But a creation and a material that the use is of German. And I seat again for your experience of compraventa unpleasant. And your joint is a lot of gain for knots to improve a quality of our products in a future. It could please I give that casualidad to try our products? While your response.
Better desires,
STEINBRĆCKE'
is trying to do the good. The reader has wanted to has chosen wisely.
Top Customer Reviews: Viski Channel ...
Top Customer Reviews: Victorinox 6.7833 ...
Has ordered a lot of these knives. Still with the heavy use remains acute for the long time.
Is perfect for all the classes of small slicing needs like this of the tomatoes, vegetal, bagels and like this advance. It is extremely acute and remains that way for the long time, long calm use he in the cutting joint. Maintaining have three of these in some familiar and is resulted a 'gone-the' knife for more feed prep uses.
This knife are adds for cucumber and pieces of thin tomato. Also he well for breads and cutting sandwiches in general. Has the full measure 10' knife of bread for the main tasks but I like this one for the smallest tasks. Also it can be used like the spreader for condiments.
Top Customer Reviews: BUBBA ULU Knife ...
Top Customer Reviews: Utility Knife 5 ...
Top Customer Reviews: Kyocera Advanced ...
is more useful for julienne lettuce. A ceramic cover will not cause a lettuce to turn brown !!! These cutters are also he a lot of fire and will lessen a tiredness usual in some hands of the who has cut, rib and data for hours the time.
Does not use these cutters (or any ceramic covers) in of the hard elements like carrots or potatoes. The changes are a lot of can ask or breaks a cover. Also, him like any one to fall a cutter, pause yes paste the hard surface with enough by force.
Does not use these for cutting product with bone, does not use the down butcher the whole chicken. A cover any angle like the boning cutter and a piece of ceramic cover or nick if bone of punch.
In our cookery, like us these small ones for small tasks like slicing whole olives, slicing arrows and slicing strawberries. We use a version of the main boss of cutter to do julienne games of leaders of whole lettuce and slicing tomatoes sper thin.
Kyocera Always will be an only mark the ceramic cutter used in our cookery.
His not even broken still, he only at the end apresamiento dulls enough in the necessity these emphases, and the mark it the new cutter is cheaper that a bloc to stress.
IS sper acute and easy to use.
Even so, after using 4 month now, the yellow coverage resulted. It looks he like me take it stained while of the cutting lunch with juice or colour likes him cheese and of the carrots.
Even so has very that finds the road for the clean arrive and the turn behind in purely white. If any calm uses it to cut this similar sake or any preoccupy in a change by heart, then will recommend it.
Laws in a department of product of the grocery tent and has done this compraventa to take in in a tent so that I create so strongly that reduces to shrink to do pieces that any brown, like the product will look more the quota the long plus without re-trimming, like this reducing loss of covers, etc. All the world-wide concealed has tried to want to it. A weight of plume takes some people the bit to take used to, but some pieces win the on. One has sawed-the worker has purchased already or for him to use in working, also.
Some amazing clothes in the estimativas east, and well estimates much more -- situate a low cutter in the tomato and guide a cutter through. His so easy and a cutter basically goes to the failure a tomato without pressure at all! Sper Acute and surprised.
The storage is a subject , even so, becuase has to store these cutters properly so that it does not take destroyed or chippped. I recommend the invert in the sheath or that buys a same mark of cutter that comes with or already. I am cheap and that has taken around in buyingone, only maintain ours in a plastic case that is coming he with. Good material.
To well sure would recommend this in familiar, friends, those who was that. To well sure my favourite cutter!
Top Customer Reviews: Cuisinart ...
the yes washed oxide in a dishwasher. Also when washed in a dishwasher some capes take the milky appearance.
Would not buy again and does not recommend these.
These cutters are triple madmen. Tomatoes, onions, flesh, potatoes ... They were any party for these beauties. I have bet still it do butternut in squash like the on the dot alimentary aims. (Effortless butternut The squash is the people of myth !)
These cutters are heavy sake and has good manoeuvrability. They are returned my hand and is comfortable in grip.
My hubby said is included easier to clean that our last together was!
Buy again? You have bet your inferior dollar I !
Arrives acute, controls and verge well, can be it has stressed easily. It is not the sure dishwasher, but few cutters are. It recommends.
That is to say only which has been looking for:
Petit, but no so tiny like the paring cutter
Serrated, but cape while the cutter of bread
quite Acute (any necessity to cut tomatoes in paper thin pieces)
Reasonably hefty cape
Good balance

Executive Chef, French Master Chef, Global Food & Beverage leader.
One of the top Executive Chefs and Food and Beverage professional in the United States, I have over 30 years of creating exceptional food and fine dining experiences.
I have worked alongside exceptionally talented culinarians throughout my career, amassing extensive experience in 5-star and Michelin star-rated luxury hotels and restaurants across the US and Europe.
Born in France, I completed my culinary education and training in France and Switzerland before moving to the US, where I now hold dual French and US citizenship. I head the Arizona Biltmore culinary department and initiated the repositioning and all food concepts throughout the hotel repositioning. I held the position of Vice President, Culinary Global with the Hakkasan Group, where I lead the transition to sustainable, additive free cooking for all three Cantonese concepts globally.
My international culinary experiences have allowed me to work in a multitude of atmospheres pleasing an array of palettes, expanding my reaction to food trends and my awareness of customer appeal. In 2003 I was inducted into the prestigious "The MaƮtres Cuisiniers de France" association and into the "AcadƩmie Culinaire de France" in 2004.
As a distinguished Executive Chef, I have been an integral part of development teams responsible for major hotel renovations and restaurant re-conceptualization projects for luxury properties spanning the US. Most notably, and of particular importance to me, was participating in the opening team of the Ritz-Carlton New York, Battery Park immediately after 9/11 as well as the rebirth of the iconic New-York Palace in 2013.