Powerful yet precise. Hefty yet maneuverable. Well balanced and sharp.
CUTCO's Chef's Knife comes in two sizes to suit your taste. This French version and a Petite version.
- Ergonomic handle
Universal fit for large or small, left or right hands. Thumb and forefinger lock into place for safety and control. Fatigue-resistant design.
- Ultra sharp straight edge
CUTCO's razor-sharp, straight-edge knives can be maintained and sharpened at home.
- Full tang
Blade extends full length of the handle for extra strength and balance.
- FREE sharpening
With CUTCO's Forever Guarantee, we will sharpen, hone, buff, repair and if necessary replace your CUTCO knives and accessories for FREE. No receipt is required.
I have owned several knives and have NEVER had the quality like these! The knives first of all are made here in the USA and have a lifetime warranty no matter what. When I first was out of high school (88) I got a job with Cutco and sold the knives to friends and family. I still have the knives I started with over 20 years ago and when you see them side by side with my currents knives, you cant tell the difference.
- Made in America
- Blade material440A High-Carbon, Stainless Steel
- Handle materialHighly engineered thermo-resin material. Available in classic brown or pearl white.
- Blade Length7-7/8"
- Overall Length13-3/8"
- Weight4.6 oz. (132g)
At CUTCO, we stand behind our products with a FOREVER satisfaction guarantee. We want every CUTCO customer to be a satisfied customer FOREVER. The guarantee has several important elements.Learn more...
Grasp handle between thumb and forefinger, allowing fingers to follow the curve of the handle. Place the tip of the blade on a cutting board at a 45 degree angle to the board surface. Place thumb and fingers of other hand at the top of the tip of the blade (as illustrated), to hold the blade firmly to the board. Caution: keep fingers away from the cutting edge. Move the knife up and down in a rocking motion, keeping the tip of the blade on the board. At the same time, move the knife back and forth across the board in a quarter circle. When dicing celery, carrots, green beans, etc., place 8-10 pieces lengthwise on a cutting board. Hold the pieces firmly with your opposite hand and slowly push them under the blade while dicing.
Chop salad greens, vegetables, nuts, and fruits; shred cabbage; mince fresh herbs; cube bread for stuffing and pudding; prepare hashed-brown, french fried or scalloped potatoes.
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