Chicago Cutlery Landmark 8-Inch Chef Knife, Sheath Packaging
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- Professional high-carbon stainless steel forged blades with black dual material handles
- Exclusive Taper Grind edge technology provides optimum sharpness for precise cutting and is easy to re-sharpen
- High-carbon stainless steel creates a stronger, harder blade resisting stains, rust and pitting
- Full metal tang extends from the tip of the blade to the end of the knife forming part of the handle; provides added strength, balance, and control
- Forged bolster keeps your fingers from running up on the blade It also increases weight, balance and safety
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Top Customer Reviews
Having worked a bit in a couple of industrial kitchens and learned a few things from the chefs and my own methods of trial and error here's the short list:
First, the knife handle has to be comfortable, balance is important, but so is the shape of the handle. Many knives out there have blocked handles, which are squared off and after cutting/chopping for a while they tend to be uncomfortable in the hand. Believe it. We chopped and cut a lot of veggies and if the handle is rounded and ergonomic it really does make a difference.
Secondly, 12 inch vs 8 inch blades...the knife has to be easy to work with. I have tried 12 inch knives and they were too long. I have a 12 inch poly handle which is now used to cut pizza; it is just too cumbersome to effectively manage on the cutting board. The 8 inch model is perfect for me and something that everyone should at least try. Now a 12 inch knife delivers good results cutting up bulk material but... the blades on 12 inch knives are usually thinner to keep the weight manageable and the length of the 12 inches does not lend itself to the cutting boards that are generally sold. The 8 inch Chicago Landmark has a good weight which is desirable and actually safer as you use as the weight to drive the blade and not physical force. If you have to use force or bear down on the knife to make the cut, you are asking for an accident to happen. Weighty, stout blades are safer! Believe it.
Third, the cost. This knife is very affordable.Read more ›
I've been using this for 2 years now, it has a special place in my cutting board drawer to protect it. I have been writing a cookbook for almost a year now, and have put in hundreds of hours chopping, cutting, dicing and all sorts of smither-eening with this knife and I certainly can't live without it! I feel it's as good as the first day I got it still and look forward to many years to go.
I would gift one to everyone I know if I could! Enjoy!
A simple plastic knife sharpener like the Smith Abrasives 10 second sharpener is all you need to go along with this knife.
But just notice this feature of chef's knives.
Most Recent Customer Reviews
Love this knife! Use it for cutting just about everything. It is my go-to knife. Nice handle too.It is important to sharpen periodically.Published 12 months ago by DAS
Very Solid Knife, with the Full Tang Handle.. I've been using these before and couldn't ask for a better Knife..Fast Shipping and Great Price! Would Buy again...Published 16 months ago by Richard
I needed a new sharp knife and been putting it off. I didn't want to be disappointed. This knife is great, I love it. feels good in the hand and has a nice balance.Published on January 13, 2014 by Karen J
Very sharp, it really feels high quality and cuts with ease. I will be buying more since the knife has become very popular in my household.Published on June 26, 2013 by Miguel Mejia
Pretty sharp, not super sharp. Decent weight and balance. My mistake, this is too long of a knife for my kitchen. Read morePublished on March 26, 2013 by Shabby
Great chef's knife. I'd rather show it off than use it but I love it anyway. VERY SHARP!!! Be careful.Published on February 1, 2013 by Don
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