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Chicago Cutlery Landmark 8-Inch Chef Knife, Sheath Packaging

4.6 out of 5 stars 16 customer reviews

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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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Product Description

Landmark collection has professional high-carbon stainless steel forged blades with black dual material handles. First introduced to commemorate Chicago Cutlery's 75th anniversary, the Landmark series embodies the brand's trademark elegance, strength, sharpness and ease of handling. The ergonomically designed stainless steel handles combine comfort and safety with sleek contemporary styling. The fine-edge blades are engineered with the brand's signature Taper Grind Edge for extreme sharpness and resharpening ease. Forged bolsters, the raised area between the blade and the handle, safely keeps fingers from riding up the blade. The metal tang extending the length of the knife offers increased strength, balance and control. These professional performance knives are perfect for the everyday cook that is looking to do things more skillfully. High-carbon stainless steel blades matched with polymer/steel combination forged handles provide contemporary and elegant styling that is also extremely functional. Combine the forged knives with the beauty of the storage block, and you have a cutlery set that will elevate the quality level of your kitchen tools! The knives are all backed by a full lifetime guarantee.

Product Information

Product Dimensions 2.1 x 0.9 x 14.6 inches
Item Weight 8 ounces
Shipping Weight 8 ounces
Manufacturer Chicago Cutlery
ASIN B00481OVPC
Item model number 1090372
Customer Reviews
4.6 out of 5 stars 16 customer reviews

4.6 out of 5 stars
Best Sellers Rank #214,107 in Home & Kitchen (See Top 100 in Home & Kitchen)
#891 in Kitchen & Dining > Kitchen Knives & Cutlery Accessories > Chef's Knives
Date first available at Amazon.com October 20, 2010

Warranty & Support

Product Warranty: For warranty information about this product, please click here

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Customer Reviews

Top Customer Reviews

Verified Purchase
I love Chicago Cutlery's Landmark series. The knives are extremely sharp, and rarely need sharpening. I have an entire set of the wooden handled, original Chicago Cutlery knives, which were never even close to this sharp, even though I thought they were OK (I didn't know what I was missing)! These are exceptional, as is the price for this kind of quality. The black and silver look is elegant. I own the 5-inch slicer, 8-inch slicer and chef's knife, and bought the larger knives because the 5-inch slicer had become my main utility knife that I used for almost everything unless it required a parer. Highly recommended.
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I have owned this knife for 4 or 5 years now. It is a wonderful addition to the kitchen. Previously I had a semblance of a chef knife that was part of a set we received as a wedding present. As I started cooking more seriously a proper knife for the work was needed.

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.
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This knife is the ONLY knife I need in the kitchen. It's not so big that I ever want to use a smaller one. It stays sharp for a long time, in this house in a busy week I have to sharpen it weekly. But that is the equivalent of about 3-4 solid hours chopping & cutting with it! It cuts right through frozen foods (bananas, steaks, chicken), fresh vegetables & fruits, I use it to slice pizzas, and for just about EVERYTHING including butchering & piecing whole chickens. It's excellent for free-hand drawing of lines in pastry dough because it is light and precise with a thin grip. Because of the grip design it cleans SO easily I have no worries about debris being stuck in the hilt, it's smooth and sleep and still has a good grip. The weight is heavy enough to work with you making your cutting easier but not too heavy to wear out your wrist with long chopping sessions.

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.
http://www.amazon.com/Smith-Abrasives-10-Second-Scissors-Sharpener/dp/B0018VL3JW/ref=sr_1_22?s=home-garden&ie=UTF8&qid=1328027301&sr=1-22
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I like the weight and feel of this knife. It is my go to knife and I use it daily. It sharpens well ( I do find myself sharpening it often). What I didn't like is that the tip broke off not long after getting it. Overall I feel it is a good knife for the money.
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Just to point out some people like a chef's knife with a more curved shape. A friend tells me that the different shapes are for different methods of slicing. I'm not an expert slicer or chopper so either shape is fine with me.

But just notice this feature of chef's knives.
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By marci on March 14, 2014
Verified Purchase
A few nights ago, my husband was putting away the dishes and dropped my Chicago Cutlery chef knife that I have had for over a decade now and snapped the tip off. Luckily CC has a lifetime warranty so they will send me a replacement but it could take some time. In the meantime, I decided to order a new knife because I can't be without a good chefs knife. I was a little concerned when ordering this knife because it was so inexpensive. I tried to figure out if it was made in the USA or in China but couldn't find that info anywhere. Why does it matter where it was made? The CC knives made in the USA are heavier and last a very long time, while the knives made in China are lighter and not made to last. Well as I might have guessed by the price, this knife was made in China. It is very light and I'm worried it won't last long. It is sharp and cuts well but I can tell it will need to be sharpened regularly, unlike my CC chefs knife made in the USA. I guess only time will tell.
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