Why are Good Knives so Expensive?

Most high-end cooking tools come with a serious price markup.

While creating the best bags for chefs, at Chef Sac we're immersed in a culture that loves cooking and our community.

As the original Chef Backpack Manufacturer — Chef Sac founder Keith Chiu quickly realized that, we could apply the same logic to knives, the don't need to be hand hammered for 3 years or have a fancy handle, they just need to work.

After speaking to over 50 chefs he realized that most high-end cooking tools come with a serious price markup, and shouldn’t actually cost as much as they do.

The Single Most Important Tool in Your Kitchen

Invest in a great piece,
not an astronomical price tag.

Virtually every chef agrees that a sharp, well-balanced Chef’s Knife is the essential workhorse for any kitchen.

Unlike a cheaper knife, a high-quality knife will stay sharper longer, allow you to cut through anything in the kitchen with ease, last a lifetime, and in general, make cooking easier and more fun.

Point is, it’s a piece worth investing in. The problem has been the astronomical price tag that comes with a great one. Until now.

What Makes a Great Knife?

A great knife should feel good in your hand, stay sharp, and hold up over time to the rigors of your kitchen. Simple, right?

But behind these deceptively simple concepts are centuries of tradition, technology, design, and craft.

Stays Sharp & Durable

The knife world is split into two major players: German steel, known for its toughness and durability; and Japanese steel, known for its razor-sharp edge. Rather than pick a side, we opted to cherry pick the best qualities from each to create the ultimate hybrid.

The result? A knife that stays incredibly sharp, but will also remain durable over the long haul.

The Perfect Balance

First, we added carbon to the stainless steel. Stainless steel tends to be softer but we added carbon to help it hold its edge.

Second, we added chromium which gives stainless steel resistance to corrosion and rust.

Lastly, despite being harder than typical stainless steel, it's way easier to sharpen.

Keep it Versatile

We opted for a double bevel edge to keep cutting versatile and sharpening effortless. Single Bevel edges can be sharper but dull faster relative to double bevel.

Our unique sloped bolster pulls double duty: the sloped shape encourages a proper “pinch grip” for comfort and control, while the full tang provides sturdy construction.

Full Tang Handle

The Chef’s Knife is made with Din 1.4116 steel, which offers an even better balance between lasting sharpness and durability with 2X the carbon content of some other “premium” knives.

Premium Din 1.4116 Steel

While most Western-style knives have edge angles of 20 degrees, we use more acute 15 degree angles for a noticeably sharper cutting face.

15° Blade Angle

Handcrafted Down to the Smallest Detail

We spent four years developing this knife because every little detail matters. And partly because we’re a bit insane.

At every step along the way, our knife was hand-tested and refined by professional chefs, avid home cooks, product designers, and people who’ve never even held a knife before. We painstakingly went through 37 different prototypes until we knew we had the perfect knife.

The result? A knife that’s a pleasure to hold, easy to maneuver, sharp enough to plow through even the toughest foods, and a blade that stays sharper longer

We Could Charge a Lot, But We'd Prefer Not To

We could easily charge $150 for a knife like some other companies based on the quality and design. But $75 is fair.

By partnering closely with our factories and selling directly to you online, we’re able to offer incredible cookware at wholesale pricing. Better materials, lower price. It’s a simple maxim that we take seriously at Chef Sac.

#1KNIFECHALLENGE

Don't Take Our Word for It

Here are a couple chefs that have shown they can do it all with one knife. The one der Säbel 8" Chef Knife. They love Chef Sac and they love der Säbel.