Chef

With each knife its use

• The chef`s knife is the universal, essential knife of European cuisine. Its Japanese counterpart is the Santoku knife.
• A chef`s knife has a long (20 cm), rigid, smooth and pointed blade.
• The knife is ideal for: Cutting and slicing large pieces of meat (legs of lamb, roasts...), but also for slicing - fruit and vegetables: cutting them into thin, regular slices: dicing a leek, preparing a julienne of carrots (cutting them into sticks) …
• Click here to discover the anatomy of a Jean Dubost chef’s knife
• The steel used by Jean Dubost is a AISI 420 stainless steel which provides a high degree of hardness (HRC52/56 after heat treatment), excellent cut quality as well as a durable cutting edge.
• Jean Dubost offers a wide range of chef’s knives with stainless steel or ceramic blades, POM, natural wood, acrylic, or stainless steel handles.
• Jean Dubost chef`s knives are also included in the assortment of kitchen knives offered in our Jean Dubost Pradel kitchen knife blocks
• Here are a few tips for cleaning and caring for your knife.
• To preserve the original cutting edge of your knives, it is important to sharpen them regularly. Jean Dubost sharpening tips can be found here..
• Cutler’s tip: to hold a chef`s knife safely, place your thumb and index finger on each side blade, close to the mitre, and hold the base of the blade away from the cutting edge; the other three fingers hold the handle.

With each knife its use

Take care of your knife