SINCE 1896
$0.00 0

Italian Chef Knives

Shop Premium Italian Chef Knives

Chef Knives

Made In Italy

Established 1896

Limited Lifetime Guarantee

Explore Knives For Any Use

Learn More About Italian Chef Knives

A quality chef knife is a staple kitchen tool that is often used in food preparation. Due Cigni offers a variety of chef knives made in Italy using premium materials for long-lasting durability. Our Italian chef knives are made with a comfortable and supportive grip that offers the ultimate control and fits most hand sizes. No matter what your skill level in the kitchen is you are sure to delight in the design, quality, and variety of chef knives that Due Cigni offers. Due Cigni is committed to producing better quality and lower priced Italian chef knives than their competitors. Once you use a Due Cigni knife with a razor sharp blade that cuts effortlessly, it’s likely you will never use another brand again. Discover the best chef knives for sale at Due Cigni.

 

Why Shop Due Cigni Italian Chef Knives?

Kitchen newbies and professional chefs all around the world use Due Cigni chef knives daily. In addition to high quality products, Due Cigni takes great pride in its brand reputation. As a family owned company, Due Cigni products are created by individuals just like you who know and understand what you really need. Due Cigni is committed to customer satisfaction.

Our chef knife reviews highlight impeccable performance, high quality, long lasting, perfectly-balanced, affordably priced, and more. Our chef knives are designed to perform varying kitchen tasks, making your life easier. Every kitchen deserves a reliable chef knife. Our chef knives are available in a variety of sizes. When it comes to selecting a chef knife it’s important to remember that size is really all about preference and what you are cutting or trying to accomplish.

Our products are designed using premium materials and simple care instructions for long-lasting durability. With proper care, most of our products can last a lifetime. We encourage you to try our chef knives. If you don’t love them, send them back for a 30-day money back guarantee.

 

Chef Knives for Home Chefs & Professionals Made In Italy

Whether you are a cooking enthusiast, home chef, or professional, Due Cigni chef knives are designed with you in mind. Due Cigni makes three different product lines: Basic, Classica, and Florence. All of our product lines are made using premium materials, precise cutting blades, and easy grip handles. For more information on our chef knives simply click on the knife to learn more about how it’s made and what it’s best for.

If you are a kitchen newbie, you can start with the Basic line of kitchen knives. Due Cigni’s Basic Italian chef knives are offered at entry level prices and made with steel. The next step up is the Classica line of chef knives. The Classica line features full tang knives that are made of stainless steel. Due Cigni’s top of the line knives are featured in the Florence line. The Florence line of chef knives are forged stainless steel, making them some of the strongest knives available.

If you are looking for premium Italian chef knives, you are in the right spot!

Italian Chef Knife FAQs

What is a Premium Chef Knife?

Premium knives focus on more than just a sharp blade but on the quality of the entire knife. From premium materials to an ergonomic handle and much more, a premium chef’s knife is a step above to exceptional quality far superior to the standard. However, cheaper knives are not as comfortable to hold or use and often require more sharpening than premium quality knives.

Furthermore, lower-end knives are not as balanced and can tire hands out quickly. The overall quality of a high-end knife is better from the quality to the materials and the craftsmanship. A high-quality knife becomes an extension of your arm, ready to improve food and become an essential tool in the kitchen. Lastly, pay attention to the design of a knife as a quality knife will have added details displaying clear quality.

Why are Italian Chef Knives better than other Chef Knives?

Italy lives a different lifestyle than other countries, and this extends to their kitchen gear. The goal is a smooth, fluid life which they display in their cutlery with tools designed to last a lifetime and function perfectly before passing down to the next generation. Due Cigni has been making knives since 1896, perfecting and honing the craft over the years for excellent quality ready to improve kitchen tasks.

Making knives is a time-honored tradition in Italy, given the utmost attention to every detail. Instead of mass-produced knives, Italian knives are finely crafted instruments ready to make cooking a joy to improve your relationship with food. Italian knives are works of art ready to improve a kitchen, not just cut food into chunks. Most importantly, Italian knives are made by people who love cooking and enjoy the art of creating food which extends to their knives.

What is a Full Tang Chef Knife?

The tank references the part of the blade that extends into the handle. A full tang means the metal from the blade continues all the way from the tip to the end of the handle with full metal. Some knives have a hollow spot, also called a partial tang. A full tang sits between the two sides of the handle but fully encompasses the blade.

Next, a full tang blade weighs more and helps to balance out the knife for easier chopping. Not as much force is necessary as the weight helps to do the work. However, a full tang increases the cost as the materials are more expensive, as is the process. Finally, a full tank knife will last longer and prevent wrist fatigue.

How do 6-inch Chef Knives and 8-inch Chef Knives compare?

Professional chefs tend to choose an 8-inch blade because the extra weight helps with cutting, but they do a lot more cutting. However, a standard at-home cook really only needs a six-inch chef’s knife for most cutting jobs. The main factors, though, are your hand size and wrist strength. The main difference between the two knives is their size, length, and weight.

Cutting volume changes with size. An eight-inch knife can cut more at once and handle larger foods. Six-inch blades cut smaller amounts at once and work perfectly for many smaller tasks while also handling even larger cuts well. Also, the smaller blade is easier to manipulate with more control. Both knives are very versatile, though and we suggest picking based on your comfort level or keeping both in your kitchen for multiple chefs and uses.

What is the best Chef Knife for a home cook?

The best chef’s knife depends on the cook. Shorter or smaller people will find a six-inch blade more comfortable, while taller, bigger individuals will find an eight-inch knife more comfortable. Both sizes are capable of chopping most vegetables and meat, but one will put more effort on an arthritic wrist. Ultimately, a well-stocked kitchen includes both a six-inch and an eight-inch blade to cut different items.

Most home cooks can make do with a six-inch blade, but for those who cut a lot of larger items, an eight-inch blade will come in handy. As volume changes for home use compared to a professional kitchen, almost all tasks work with a six-inch chef’s knife. However, again, which feels right in your hand makes a huge difference in the choice.

What is the best Chef Knife as daily chef cutlery?

The Florence 5.9 inch Stainless Steel Italian Chef Knife will become your go-to kitchen knife, ready to slice and dice everything. This knife can handle cutting fruits, vegetables, meat, and more. Also, it has a high-quality handle with an ergonomic design ready to become an extension of your arm for easier cutting and less fatigue.

Every kitchen needs a six-inch chef’s knife with a razor-sharp blade made with high-quality materials and a full tang. The knife can effortlessly cut through items reducing workload and cut cutting time.

How do you hold a Chef’s Knife?

Hold the handle of the Chef’s knife with your middle, ring, and pinkie fingers while resting your index finger flat against the blade close to the handle. Position your thumb on the opposite side of the blade, also close to the handle for support. Use the Chef’s knife with one swift motion no higher than your shoulder to cut the food. 

Your other hand should be holding the food with your fingers curled over the food you are cutting to prevent chopping off fingers. Do not use a sawing action; instead, cut straight down on the food. Try to avoid using your entire hand on the handle as it reduces control even though it feels more comfortable. 

Holding the Chef’s knife on the blade close to the handle helps to stabilize the knife and gain more control. However, this method does take a little getting used to before it feels naturally comfortable. Nevertheless, chefs use this method to guide their hands and control the cut for more even movements and better cuts.

What are some uses of Chef’s Knives?

The broad blade with the tapered point of a chef’s knife makes this the right knife for cutting around eighty percent of foods. Use a chef’s knife to cut meat, dice vegetables, disjoint meat, slice herbs, and even chop nuts. Because the knife can do so much, it’s the most versatile knife in the kitchen. 

Keep multiple-sized chef knives in your kitchen for the most versatility, including six-inch and eight inches to cut larger and smaller items. Also, having both sizes will work best for different cooks in the kitchen. The weight of the knife helps to cut through meat and veggies with ease. In a pinch, these knives can also be used for carving and sharpening easily too. 

What is the difference between a Chef’s Knife and a Cook’s Knife?

A cook’s knife has a curved blade at the very tip that makes it easier to cut through fibrous foods like celery or meat. Furthermore, a cook’s knife can help with impact precision that’s needed for fibrous foods. However, chef’s knives tend to be heavier than a cook’s knife, too, as fibers do not need as heavy a hand to cut, just a different blade. Also, a cook’s blade may not live as long as a chef’s knife if used for non-fibrous food. 

Most cook’s knives are also longer at about 12 inches instead of the standard six to an eight-inch blade of a chef knife. However, you can sometimes find smaller bladed cook’s knives as well as chef’s knives. Keep in mind that the curve on the cook’s knife means it will cut slower than a chef’s knife. 

What is the difference between a Chef’s Knife and a Santoku Knife?

A Santoku knife is a Japanese Chef’s knife, and both are general-purpose knives ready to cut a variety of foods. Both can chop, dice, slice, and mince. The main difference is the origin of the blade and the shape. Also, Santoku knives are made for smaller hands.

Santoku knives usually measure between five and eight inches, while chef’s knives are between six and eight inches, although they can be much longer. Additionally, Santoku knives have a boxier build and are often much lighter in weight. Another major difference between the blades is chef’s knives are made of stainless steel, while Santoku knives are often made of high carbon Japanese steel.

Finally, a Santoku blade connects directly to the blade while chef’s knives offer a bolster. This allows Santoku knives to chop better, while a chef’s knife works best in a rocking motion. Santoku knives are also much easier to sharpen than their counterparts.

Why do Chefs prefer Chef’s Knives over others?

Chefs prefer chef knives as they are so versatile and ready to do most of the work because of the shape and the weight. These knives can handle the vast majority of chopping knives, and you can find options for different hand sizes. In addition, when made well, these knives will not need as much sharpening or honing as other knives.

When working in a kitchen, cooks develop a relationship with their knives and find their comfort point with a high-quality knife ready to reduce the workload. Versatile knives with a heaviness and a sharp point serve their purposes well and get food to customers faster. Last of all, chef’s knives are easy to use and grip, making for a comfortable task so cooks can focus on the food and not spend all their time chopping.