Collection: Kitchen Knife -Chef Knifes

Surprisingly Impressive Knife

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This precision edge knife is a game-changer in my kitchen. It’s super sharp, feels great in the hand, and cuts through everything with ease—from veggies to meat. The stainless steel blade stays sharp and doesn’t rust, making it perfect for daily use. Definitely worth the buy if you want a reliable, high-quality knife!

In order to prepare delicious meals in the kitchen, knives are one of the most important tools you can have, whether you are a home cook or a professional chef. A high-quality knife should be your first priority because it not only improves your precision and efficiency, but it also elevates your overall cooking experience.

Which Knife Should You Choose?


Although there are many types of knives on the market, professional chef knives come in a variety of options. If you prefer a heavier and sturdier knife, you should choose a Western-style knife (such as French or German knives) due to their thick blades and curved design.

The weight is evenly distributed, which gives you a satisfying, balanced feel. Some customers prefer custom handle designs and added stability; for them, we also have full-tang Western knives, where the metal extends through the entire length of the handle, leading to better control and balance.

On the other hand, if you prefer a more handy and lightweight, easy-to-use knife, you should definitely try a Japanese knife such as a gyuto or nakiri knife. Although they are both lighter than Western knives, they have completely opposite specialties.

For example, if you buy a gyuto knife, it’s similar to a Western knife but more lightweight because of its thinner blade and sharp edges. It's mostly used for slicing vegetables rather than chopping and dicing.

If you want to purchase a knife for dicing and chopping, then you should definitely consider a nakiri knife. Nakiri knives are designed in such a way that cutting and dicing becomes easy.

Because of their build quality and premium craftsmanship, most Indian and international chefs prefer Japanese knives like Vikas Khanna, Sanjeev Kapoor, Ranveer Brar, Madhur Jaffrey, and Gordon Ramsay, etc.

At Bharatkitchenware, we have a whole collection of Western and Japanese knives for you.

If you want to purchase a small knife for peeling fruits and vegetables like onions or garlic, then you should definitely look for a paring knife. Because of its sharp and pointy edges, a paring knife becomes an ideal choice for most Indian households.

At Bharatkitchenware, we also have a collection of serrated knives, also known as bread knives. Their flat design helps butter or jam spread evenly. Our bread knife also has a long, serrated edge, making it perfect for cutting through any bread with a hard exterior and soft interior without crushing the food.

Boning knives are mainly used by butchers or professional cooks to separate meat from bones. Thanks to their flexible blade design, they offer great accuracy and overall control, making it easier to remove meat without damaging the flesh.

At Bharatkitchenware, all the knives we offer, whether Western, Japanese, or any specialty knives, are made from high-quality, thick stainless steel, which is highly rust- and corrosion-resistant and durable, making it an ideal choice for daily kitchen activities.

Due to high customer demand, we also added carbon steel knives to our collection. These are known for their stylish design and razor-sharp edges. Most chefs prefer carbon steel knives over stainless steel knives. However, from a longevity perspective, carbon knives do need regular maintenance. If you don't use them regularly, they might rust, so proper care is essential to keep them in top condition.

How to Sharpen a Knife ?


In order to chop effectively, regular sharpening is essential. You can use several methods, such as whetstone sharpening, which is a traditional technique for sharpening knives. A whetstone provides precise control, allowing you to sharpen the blade at your desired angle.

How Do I Properly Sharpen a Knife with a Whetstone?


Soak the whetstone in water for at least 10 minutes, remove the excess dirt from the stone, then place the knife at a 20° angle. Slide it across the stone gently, applying pressure. Sharpen the coarse side first, then go for the fine side.

Manual Pull-Through Sharpener


A manual pull-through sharpener is a beginner-friendly and one of the safest options for sharpening knives. Due to its simple design and built-in safety features, anyone can use it without the risk of injury. According to kitchen tool surveys, over 60% of home cooks prefer pull-through sharpeners for their convenience and ease of use. Its compact and portable design allows you to carry it anywhere, making it perfect for both home and on-the-go use.

How to Sharpen a Knife with a Manual Pull-Through Sharpener?


To sharpen a knife with a manual pull-through sharpener, place the sharpener on a stable surface. Insert the knife into the slot and gently pull it through from base to tip with light, even pressure, as excessive pressure can damage the knife. Repeat this process for a minimum of 10 rounds. Always test the edge for sharpness and clean both the knife and sharpener afterward.

Freaqantly asked questions

How to sharpen a knife with a manual pull-through sharpener?

To sharpen a knife with a manual pull-through sharpener, place the sharpener on a stable surface. Insert the knife into the slot and gently pull it through from base to tip with light, even pressure, as excessive pressure can damage the knife. Repeat this process for a minimum of 10 rounds. Always test the edge for sharpness and clean both the knife and sharpener afterward.

What’s the difference between a chef’s knife and a Santoku knife?

Professional chef knives have a curved blade, making them ideal for a rocking motion, like slicing. On the other hand, Santoku knives have a straight edge and are better for slicing and dicing.

How often should I sharpen my knives?

Chef knives, made from high-quality stainless steel, should be sharpened every two months on average to maintain their sharpness.

How do I prevent my knives from rusting?

After dicing or chopping, you should immediately wash the knife with clear water and store it in a dry environment such as a knife holder, magnetic strip, or knife block. Always avoid prolonged water contact, as this can promote rust formation. Oiling once in a while can also provide extra protection.

Are ceramic knives better than steel knives?

In some cases, yes. For example, ceramic knives are lighter than steel knives and are ideal for precise cutting due to their extremely sharp edges. Additionally, they are resistant to rust and corrosion.