Chef knife
About Brand
"BE LIKE A PRO" – we declared and opened a company whose main goal is to combine human creativity with the newest tools. Our mission at Daddy Chef Family is based on our slogan “The right to be best”. We strongly believe that up-to-date cooking can be fun and available for everyone.
We love cooking. We love design and craftsmanship. Most of all though, we love bringing a feeling of pure satisfaction to chefs around the world who use our tools day in and day out. Good quality kitchen tools opens up a world of possibilities for creating. It encourages innovation, boosts creativity and promotes a technology-led learning culture.
Whether you’re a hobbyist or pro, our aim is to enhance the experience of your culinary creation.To provide quality services that exceed the expectations of our potential customers.
Mission: statement to build long-term relationships with our customers and clients and provide exceptional customer services by pursuing business through innovation and advanced technology. We believe in treating our customers with respect and faith. We grow through creativity, invention, and innovation. We integrate honesty, integrity and business ethics into all aspects of our business functioning.
Alex Yaremych
Daddy Chef Founder
The Art of Steel
INFORMATION
In the world of steel there are a couple types of steel practically everyone knows. If you checked out the page featuring the types of steel used for kitchen knives you probably recognized a couple of them. A type of steel which, until only recently, was relatively unknown in the industry is VG-10. VG-10 is, because of the high-carbon content, by far the strongest type within the VG-series.
Even though VG-10 is still relatively unknown it is definitely not unloved. These stunning knives are absolutely amazing to work with. Why? The 60 HRC knives are rock-solid. As a result the edge is easier to sharpen and will retain its sharpness well.
The hardness of VG-10 steel is mostly caused by the incredibly high carbon-content of approximately 1.05. As a result the knives can easily be sharpened leaving you with razor-sharp results. For that reason a specific amount of nickel, manganese and silicon is added to the VG-10 to improve the ductility and elasticity of the material.
The vanadium element also contributes to this. In addition, it is a strong carbide shaper. Carbides are combinations of carbon and other substances, such as vanadium, but also, for instance, chrome, molybdenum and nickel. The connection between these substances can only emerge when they are exposed to very high temperatures for a long period of time.
Knives with a higher number of carbides can often be sharpened a lot sharper than knives with a smaller amount of larger carbides. When sharpening edges with coarse carbides you run the risk of breaking the carbides instead of sharpening them. This could leave you with (small) serrations in the edge. When you are dealing with fine, tightly compressed carbides this won’t happen.
In addition, the combination of vanadium, chrome and molybdenum also ensures that the steel is corrosion and wear and tear resistant. VG -10 knives will, as a result, not be prone to rust and also don’t need to be sharpened frequently.
If your VG -10 steel knives did get blunt over time you also need different sharpening materials. We, for instance, do not recommend using a pull through sharpener. You could, however, use coarser sharpening stones then if you were using knives with steel comprised of coarser carbides. This is an advantage when you have a blunt knife and a sharpening stone with a high grain size is no longer sufficient. All in all we can conclude that in the future we will probably hear a lot from VG -10 steel. It is strong, relatively tough, it can handle rust and wear and tear and can easily be sharpened. Excellent qualities, if we might say so ourselves, to be considered top-quality knife steel!
VG 10 Steel
High-performance
Ultra sharp, ultra essential. If there is a captain of the knife team, this blade is it. Incredibly versatile, this high-performance blade is a slicing, dicing, chopping and mincing master of the highest order. Extremely versatile, 8" chef knife features extra width (55mm) for improved knuckle clearance and food transferring ability. Unique blade geometry means this expert culinary tool finds the perfect balance between push-cuts at the heal and rock-cuts towards the middle.
- Non stick
- Robust & durable
- Full tang
- Stain & rust resistant
- Razor sharp
BROOKLYN SERIES
Masterfully designed and painstakingly crafted over a 60 day process, our Brooklyn Series knives are a joy to wield becoming a natural extension of you and your skills.
Painstakingly crafted over 60 days using the highest quality materials, knife is both a razor-sharp kitchen powerhouse and artistic statement in premium design and workmanship. Combining ancient Japanese sword making methods with the latest in breakthrough technologies, the Daddy chef is simply unrivaled in performance, beauty and value.
- 8-12 degrees angle
- Honbazuke Sharpening
- VG 10 Japanese super steel
- 67 layers of steel
- Liquid nitrogen cooled blade
- Rockwell hardness
The best uses for
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Santoku’sThe meaning of the word ‘Santoku’s clearly explains what it is best used for: the ‘three virtues’ or ‘three uses’ of chopping, dicing, and mincing. It handles all of these jobs in exemplary fashion but avoid chopping large meat bones, slicing bread and precision tasks (such as peeling). Santoku knives are particularly adept at creating very thin slices of foods, which improves the overall aesthetics of completed dishes. Best used for: Cutting meat Slicing cheese Slicing, chopping or dicing fruits, vegetables and nuts Mincing meat or herbs Scooping food off a cutting board due to wide blade Creating fine slices, particularly useful for vegetables and seafood |
BoningA Boning knife is a type of kitchen knife with a sharp point and a narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish. |
ParingA paring knife is a small knife with a plain edge blade that is ideal for peeling and other small or intricate work (such as de-veining a shrimp, removing the seeds from a jalapeño, 'skinning' or cutting small garnishes). It is designed to be an all-purpose knife, similar to a chef's knife, except smaller. |
BreadBread knives are used for cutting bread and are one of many kitchen knives used by chefs. The serrated blades of bread knives are able to cut soft bread without crushing it. |
BEST SELLERS
Product Description
Chef knife
About Brand
"BE LIKE A PRO" – we declared and opened a company whose main goal is to combine human creativity with the newest tools. Our mission at Daddy Chef Family is based on our slogan “The right to be best”. We strongly believe that up-to-date cooking can be fun and available for everyone.
We love cooking. We love design and craftsmanship. Most of all though, we love bringing a feeling of pure satisfaction to chefs around the world who use our tools day in and day out. Good quality kitchen tools opens up a world of possibilities for creating. It encourages innovation, boosts creativity and promotes a technology-led learning culture.
Whether you’re a hobbyist or pro, our aim is to enhance the experience of your culinary creation.To provide quality services that exceed the expectations of our potential customers.
Mission: statement to build long-term relationships with our customers and clients and provide exceptional customer services by pursuing business through innovation and advanced technology. We believe in treating our customers with respect and faith. We grow through creativity, invention, and innovation. We integrate honesty, integrity and business ethics into all aspects of our business functioning.
Alex Yaremych
Daddy Chef Founder
The Art of Steel
INFORMATION
In the world of steel there are a couple types of steel practically everyone knows. If you checked out the page featuring the types of steel used for kitchen knives you probably recognized a couple of them. A type of steel which, until only recently, was relatively unknown in the industry is VG-10. VG-10 is, because of the high-carbon content, by far the strongest type within the VG-series.
Even though VG-10 is still relatively unknown it is definitely not unloved. These stunning knives are absolutely amazing to work with. Why? The 60 HRC knives are rock-solid. As a result the edge is easier to sharpen and will retain its sharpness well.
The hardness of VG-10 steel is mostly caused by the incredibly high carbon-content of approximately 1.05. As a result the knives can easily be sharpened leaving you with razor-sharp results. For that reason a specific amount of nickel, manganese and silicon is added to the VG-10 to improve the ductility and elasticity of the material.
The vanadium element also contributes to this. In addition, it is a strong carbide shaper. Carbides are combinations of carbon and other substances, such as vanadium, but also, for instance, chrome, molybdenum and nickel. The connection between these substances can only emerge when they are exposed to very high temperatures for a long period of time.
Knives with a higher number of carbides can often be sharpened a lot sharper than knives with a smaller amount of larger carbides. When sharpening edges with coarse carbides you run the risk of breaking the carbides instead of sharpening them. This could leave you with (small) serrations in the edge. When you are dealing with fine, tightly compressed carbides this won’t happen.
In addition, the combination of vanadium, chrome and molybdenum also ensures that the steel is corrosion and wear and tear resistant. VG -10 knives will, as a result, not be prone to rust and also don’t need to be sharpened frequently.
If your VG -10 steel knives did get blunt over time you also need different sharpening materials. We, for instance, do not recommend using a pull through sharpener. You could, however, use coarser sharpening stones then if you were using knives with steel comprised of coarser carbides. This is an advantage when you have a blunt knife and a sharpening stone with a high grain size is no longer sufficient. All in all we can conclude that in the future we will probably hear a lot from VG -10 steel. It is strong, relatively tough, it can handle rust and wear and tear and can easily be sharpened. Excellent qualities, if we might say so ourselves, to be considered top-quality knife steel!
VG 10 Steel
High-performance
Ultra sharp, ultra essential. If there is a captain of the knife team, this blade is it. Incredibly versatile, this high-performance blade is a slicing, dicing, chopping and mincing master of the highest order. Extremely versatile, 8" chef knife features extra width (55mm) for improved knuckle clearance and food transferring ability. Unique blade geometry means this expert culinary tool finds the perfect balance between push-cuts at the heal and rock-cuts towards the middle.
- Non stick
- Robust & durable
- Full tang
- Stain & rust resistant
- Razor sharp
BROOKLYN SERIES
Masterfully designed and painstakingly crafted over a 60 day process, our Brooklyn Series knives are a joy to wield becoming a natural extension of you and your skills.
Painstakingly crafted over 60 days using the highest quality materials, knife is both a razor-sharp kitchen powerhouse and artistic statement in premium design and workmanship. Combining ancient Japanese sword making methods with the latest in breakthrough technologies, the Daddy chef is simply unrivaled in performance, beauty and value.
- 8-12 degrees angle
- Honbazuke Sharpening
- VG 10 Japanese super steel
- 67 layers of steel
- Liquid nitrogen cooled blade
- Rockwell hardness
The best uses for
|
|
|
|
|
|---|---|---|---|
Santoku’sThe meaning of the word ‘Santoku’s clearly explains what it is best used for: the ‘three virtues’ or ‘three uses’ of chopping, dicing, and mincing. It handles all of these jobs in exemplary fashion but avoid chopping large meat bones, slicing bread and precision tasks (such as peeling). Santoku knives are particularly adept at creating very thin slices of foods, which improves the overall aesthetics of completed dishes. Best used for: Cutting meat Slicing cheese Slicing, chopping or dicing fruits, vegetables and nuts Mincing meat or herbs Scooping food off a cutting board due to wide blade Creating fine slices, particularly useful for vegetables and seafood |
BoningA Boning knife is a type of kitchen knife with a sharp point and a narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish. |
ParingA paring knife is a small knife with a plain edge blade that is ideal for peeling and other small or intricate work (such as de-veining a shrimp, removing the seeds from a jalapeño, 'skinning' or cutting small garnishes). It is designed to be an all-purpose knife, similar to a chef's knife, except smaller. |
BreadBread knives are used for cutting bread and are one of many kitchen knives used by chefs. The serrated blades of bread knives are able to cut soft bread without crushing it. |
BEST SELLERS
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