These Italian made knives, like those made for us in Germany in the 1970s and 80s, give you the heft, style and quality of traditional forged European style kitchen knives. The blades are a Molybdenum-Vanadium high-carbon stainless that will really hold an edge. The secret of great cutting is not just in the steel but in the way the blades are ground. These are ground VERY thin. They are not the knives to use for chopping bones or frozen food, but are designed to slice and dice all day long.
Fiberglass reinforced Polypropylene makes the handles dishwasher safe, but water and detergent driven at high speed will dull your blades and the sharp edges will damage your racks and baskets. We recommend that you never put a sharp knife in a dishwasher or let them sit in a sink full of water.
With a better blade steel and better cutting ability, they are priced at about thirty-five percent less than a comparable Henckels knife.
A.G. Russell™ 10" Professional Chef's Knife
A 10" Chef's Knife is for the man who wants the biggest and best of everything. The 10" blade is 1-7/8" wide with enough thickness for comfort in use (about 1/8"). Less than the thickness of competitive blades of the same length. Weighs 9.6 oz. 15-1/4" overall.
A.G. Russell™ 10-3/8" Ham Slicer
I really liked the kitchen knives that Erika Dahmann made for us in Solingen from the 1970s until she sold the company in the mid-1990s. Our new Italian partner is capable of that same quality. Those German knives were bought by a great many of the top handmade knifemakers for use in their own kitchens.
A.G. Russell™ 8" Bread Knife
If you like to slice bagels or any fresh bread, this is an important knife. The 8" blade is 1-3/16" wide and about 3/32" thick. Weighs 6.1 oz. 12-7/8" overall.
A.G. Russell™ 8" Chef's Knife
The knife of choice for most men who cook at home, it is by far the best selling large cook's knife. I have several in my kitchen and am always reaching for the thinnest. The 8" blade is 1-7/8" wide and 1/8" thick, with a much thinner edge than other 8" knives. Weighs 8.7 oz. 13" overall.
A.G. Russell™ 7" Santoku with Granton Grooves
An ideal cook's knife, the granton grooves are designed to make the things you slice release more easily from the sides of the blade. The 7" blade is 1-3/4" wide and 3/32" thick. Weighs 6.8 oz. 11-3/4" overall.
A.G. Russell™ 6" Chef's Knife
Meant for the lady of the house with just the right amount of clearance between the edge of the blade and the handle for her fingers, not enough for most men's. The 6" blade is 1-1/2" wide and 1/10" thick. Weighs 5.6 oz. 10-7/8" overall.
A.G. Russell™ 6" Boning Knife
A popular kitchen knife, useful for many things. The 6" blade is 1" wide and about 3/32" thick. Weighs 3.8 oz. 10-5/8" overall.
A.G. Russell™ Steak Knife
Similar to the 4" paring knife but with a narrower and slightly longer blade (4-7/8"). Weighs 1.9 oz. 8-7/8" overall.
A.G. Russell™ 4" Paring Knife
The traditional 4" paring knife is a good useful knife for anyone working in the kitchen. The 4" blade is 3/4" wide and 3/32" thick. Weighs 2.2 oz. 8" overall.
A.G. Russell™ 2-3/4" Paring Knife
After the 8" Chef's knife, this is the most useful knife in the kitchen. Ideal for peeling and paring. The 2-3/4" blade is 3/4" wide and 1/16" thick. Weighs 1.9 oz. 6-3/4" overall.