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Professional kitchen knives, cookware, and sharpening tools
Everything a serious kitchen needs, from one chef-owned store. Since 1996 we have supplied home and professional cooks with equipment chosen for performance, durability, and value.
Free shipping over $75Continental United States
Price matchingSee policy for terms
Shopper Approved5 Star Excellence award
Dexter-Russell Knives
American cutlery since 1818Working knives for commercial kitchens, meat processing, and the fishing dock. Most Dexter-Russell blades are high-carbon stainless steel, and the handles are designed for wet, demanding work.
- Dextreme fillet knives with DEXSTEEL blades and non-slip DEXGRIP handles
- Sani-Safe knives with textured, NSF-certified handles
- Traditional knives with hardwood handles
- Oyster and clam knives
- Chinese cleavers
Shown: Dexter Dextreme fillet knife
Shop by department
Kitchen KnivesJapanese and German cutlery from more than twenty makers
CookwareStainless clad, carbon steel, and nonstick
Mixers and Food ProcessorsAnkarsrum, Bosch, and Magimix
SharpeningCeramic rods, guided sharpeners, and waterstones
Cutting BoardsTeak and hinoki boards that protect fine edges
Mandolines and GratersBörner, Microplane, and Benriner
Storage and Knife RollsBlocks, magnetic bars, guards, and luggage
Baking and PastryBread tools, bakeware, and cake decorating
Best sellers
The knives and tools our customers order most. See all best sellers
Choose a knife by blade shape
The shape of a blade determines the work it does best. Start with the cut you make most often, then compare steel, weight, and handle within that shape.
Chef’s knife
Also called gyuto
The all-purpose blade. A curved edge rocks through herbs and onions; the length handles larger produce and proteins.
Shown: Miyabi Black 8-inch Chef’s Knife, with a ZDP-189 steel core hardened to 67 Rockwell for long edge retention.
Shop Chef’s KnivesSantoku
Shorter, with a flatter edge
A compact blade with a blunt tip, suited to push cuts and thin slicing of vegetables, fish, and boneless meat.
Shown: Shun Classic 7-inch Granton Edge Santoku, made by Kai in Japan in more than 100 production steps.
Shop SantokusNakiri
Japanese vegetable knife
A rectangular blade with a flat edge that meets the board along its full length, so each cut separates cleanly.
Shown: Made In 6.6-inch Japanese Damascus Nakiri, a VG-10 core clad in 66 layers of Damascus steel, made in Seki.
Shop NakirisSlicer
Also called sujihiki
A long, narrow blade that carves roasts and portions fish in a single stroke, without sawing.
Shown: Miyabi Black 9.5-inch Sujihiki
Shop SlicersParing knife
For work in the hand
A short blade for peeling, trimming, coring, and detail work where a larger knife is unwieldy.
Shown: Shun Classic 3.5-inch Paring Knife
Shop Paring KnivesBread knife
Serrated edge
Serrations cut through hard crusts and soft crumb without compressing the loaf; also useful for tomatoes and citrus.
Shown: Miyabi Black 9.4-inch Bread Knife
Shop Bread KnivesLooking for a cleaver, boning knife, or traditional single-bevel blade? Browse every blade shape or shop by brand.
Knife Block Sets
Matched core blades and storage in one purchase, from Japanese and German makers. A set is the simplest way to equip a new kitchen or replace mismatched knives at once.
Shown: Miyabi Birchwood
Ateco baking and pastry tools
For professional pastry kitchens and home bakersAteco, the trade name of August Thomsen Corp., makes the pastry bags, piping tips, icing spatulas, and turntables used for cake decorating, along with cutters, rolling pins, and pastry brushes for dough work.
Stand mixers and food processors
Choose a stand mixer for bread dough and large batches, or a food processor for chopping, slicing, grating, and emulsifying.
Ankarsrum Assistent Original
Hand-assembled in Sweden since 1940The bowl rotates instead of the attachment, kneading dough in a motion similar to working it by hand. An offset arm leaves the bowl open, so ingredients go in while the mixer runs.
- 7-liter stainless steel bowl
- Kneads up to 5 kg (11 lb) of dough
- 7-year manufacturer’s motor warranty
“This is the mixer Chef David uses in his own kitchen. The ingredients need to be added in a different order than is typical, so there’s an adjustment period when learning to use the machine, but the improved performance is well worth the extra effort.”
Motor beneath the bowl
Bosch Universal Plus
A belt-driven motor beneath the bowl gives the dough hook steady torque in stiff, whole grain doughs. Dual wire whips build volume down to a single egg white.
Bowl6.5 quarts
SpeedsFour speeds and a pulse setting
OptionsBlender, slicer/shredder, and meat grinder attachments
Made in Burgundy, France, since 1971
Magimix 4200XL
Three nested bowls run on one quiet induction motor, so herbs, sliced vegetables, and bread dough can be prepared in one session without stopping to wash.
Motor950 watts, 30-year Magimix guarantee
Bowls14, 12, and 6 cups
BladesSabatier stainless steel, made in France
Bread and pasta at home
Mill fresh flour, proof dough in a banneton, and roll pasta with mixer attachments.
Shop bread baking supplies
NutriMill
Harvest Grain Mill
Mills wheat berries and other whole grains into fresh flour on the countertop.
View product
Matfer Bourgeat
10-inch Round Banneton
Supports the dough through its final rise for a taller loaf and a patterned crust.
View product
Matfer Bourgeat
9.75-inch Exopan Bread Pan with Lid
A nonstick lidded pan for square-sided sandwich loaves.
View product
Made In cookware
Chef-developed restaurant cookwareMade In grew out of a 100-year-old family-owned restaurant supply business. Its cookware is used in more than 2,000 professional kitchens, and chef customers take part in designing each line.
- 5-ply Stainless Clad, oven safe to 800°F
- Pre-seasoned carbon steel made in Sweden
- Lifetime warranty on Stainless Clad and Carbon Steel
Shown: Made In Stainless Clad
Cutting boards, mandolines, and graters
The tools that work beside a good knife: a board that protects its edge, a mandoline for uniform slices, and a grater for finishing.
FSC-certified teak
TeakHaus cutting boards
Teak’s natural oil and silica content resists moisture, and its medium hardness is gentle on knife edges. On end-grain boards, the edge slides between the wood fibers rather than across them.
RecognitionModel 311 recommended by America’s Test Kitchen
StylesEdge grain, end grain, and herringbone
CareWash by hand and oil periodically
Made in Germany
Börner mandolines
A V-shaped blade engages produce at two points at once, which reduces the force each stroke needs and slices soft tomatoes and peppers without crushing them.
BladesSurgical-grade stainless steel
CutsSlices, julienne, shreds, and French fries
SafetyFood safety holder with steel prongs
Photo-etched blades made in the USA
Microplane graters
Photo-etched teeth slice rather than tear, so zest keeps its oils and hard cheese falls in fine, airy shreds.
FrameAll stainless 18/8 on the Professional Series
GradesFine, coarse, extra coarse, and ribbon
CareProfessional Series: top-rack dishwasher safe
Keep every edge sharp
A sharp knife is safer and more precise than a dull one. Three habits keep a knife in working condition.
Shop Idahone sharpeners-
Hone regularly
A fine ceramic rod realigns the edge and lightly refines it between sharpenings. Shown: Idahone 12-inch Fine Ceramic Rod. Prefer steel? Shop honing steels
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Sharpen when honing no longer works
A guided V-type sharpener holds coarse and fine ceramic rods at 15 degrees per side for Japanese knives or 22 for Western knives. Shown: Idahone CS-24 V-Type Sharpener. Prefer stones? Shop waterstones
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Store the blade safely
A block, magnetic bar, or guard keeps the edge from contacting other tools. Shop knife storage
Specialty shops
Collections that are easy to miss in the menus, from honing steels and Japanese knife sheaths to plating tools and butcher supplies.
Honing steelsRound, oval, and flat steels in regular, fine, and polishing cuts 
Japanese knife sayasHo wood sheaths for yanagi, deba, and usuba knives 
Edge guards and sheathsEdge guards, scabbards, knife safes, and leather sheaths 
Honesuki and garasukiJapanese poultry boning knives, including left-handed models 
MoribashiFine-tipped steel chopsticks for precise plating 
Plating and presentationPlating tongs, saucing spoons, and ring molds 
Butcher suppliesBone saws, hand hooks, rib pullers, and scabbards from F. Dick 
Gift cardsEmail gift cards for any occasionAbout Knife Merchant
Knife Merchant is a chef-owned retailer of professional kitchen equipment in Alcoa, Tennessee, not a marketplace. Our team knows these tools and answers questions before and after the sale.
Chef-owned and operatedAsk our team about steel, blade shape, or cookware before you buy. Direct from the manufacturerWe buy every product from its maker and are an authorized distributor for each brand we carry. Professional-grade lines onlyWe stock manufacturers that stand behind their products after the sale. Culinary school kitsRequired kits for participating culinary programs, and sets for working cooks.
Clearance
Discontinued items discounted for quick sale, in limited quantities. See all clearance
Messermeister Meridian Elite 6-inch 1 lb. Forged Meat Cleaver
Regular Price: $239.95
Special Price $191.96
Messermeister Meridian Elite 10 in. Granton Edge Carving Knife
Regular Price: $184.95
Special Price $147.96
Frequently asked questions
Should I choose a Japanese or German kitchen knife?
German knives are generally heavier, with tougher steel that tolerates hard use and little maintenance. Japanese knives are generally lighter and thinner, with harder steel that holds a finer edge but needs more careful handling. Choose German for durability and an all-purpose feel; choose Japanese for precision and a lighter knife.
Should I buy individual knives or a knife block set?
Most cooks rely on three knives: a chef’s knife, a paring knife, and a bread knife. Buy them individually to choose each blade on its own merits, or choose a knife block set to get matched core blades and storage in one purchase.
How do I care for a carbon steel pan?
Wash it by hand, dry it thoroughly, and wipe on a light layer of oil over low heat. Preheat the pan before adding fat. The seasoning darkens and becomes more nonstick with regular use. Shop carbon steel cookware.
