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BLACKSMITH HERITAGE AT YOUR FINGERTIPS: Huusk CHEF KNIVES
We designed the most exceptional chef’s kitchen knife the world has ever seen. People around the world demanded a special knife with more control and balance and we delivered
Huusk chef’s knife features a precision, laser-carved index finger hole for superior control. The blade is composed of high quality stainless steel ensuring a sharp, quality knife for the years to come. Premium oak wood handle is probably the most comfortable and secure handle ever created.
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The handles consist of high quality Oak Wood. This is a type of hard wood with a characteristic dark texture, creating a perfect grip.
Each and every detail has been checked and taken into account, providing you the best quality knives.
All Huusk knives are extremely sharp. They are perfectly balanced, which makes it comfortable to hold the knives. Cooking has never been more fun.
We use high quality stainless steel to craft flawless, durable and beautiful knives inspired by Centuries-old Japanese knife making traditions.
Each Huusk knife is carefully crafted using a 138-step design and goes through rigorous testing before every shipment.
Huusk knives were created out of passion for the art of cooking. We wanted to revolutionise the market by being the first to ever create a specialised Kitchen Knife with a unique blade.
Traditional knife making techniques combined with modern approach resulted in this fabulous Huusk chef’s knife.
Some knives are sharp, but comes with the cost of being fragile and prone to chipping and oxidation.
We believe real kitchen chef should never have such problems. Huusk knife is extremely sturdy and sharp. Quality stainless steel and oak handle guarantees great performance.
I found it aesthetically pleasing and extremely durable. The blade has a good curve, allowing you to rest your middle finger on it comfortably. Chopping all manner of vegetables and meat was easy. If you’re looking for a reasonably priced chef’s knife get Huusk Japan.
- Bernard Descoteaux, Head Chef.
* Sponsored partnership:
I like the very classic Japanese look, with full tang and visible rivets. The blade curves up at the end, which makes certain tasks a little easier, particularly quickly mincing herbs. The handle, while not rounded, is incredibly smooth, so none of the edges dig into the palm. And the bolster is nicely curved to fit the middle finger underneath, with thumb placed comfortably on the blade.
- Emiliano Endrizzi, Head Chef.
* Sponsored partnership:
This is the most widely recognized style of chef’s knife in the West. The belly of the blade has a pronounced curve that tapers to a sharp tip, which is best if you prefer to cut using a rocking motion (meaning the knife never leaves the cutting board, and you use the belly curve to slice through food).
- Ellie Clarke, Executive Chef.
* Sponsored partnership:
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