Just because a product has a celebrity endorsement doesn't mean it's good. You have to look beyond the marketing to understand if a product is high quality. Here we take a detailed look at the Hexclad kitchen knife collection and discuss sharpness, steel, handles, overall performance, and more to help you decide if these knives are a good choice.
Hexclad Knives at a Glance
Here are the Hexclad knife buying options, broken into two tables: individual knives and sets. Note that none of the blades are available in different sizes. There are a few more buying options on the Hexclad site, including sets packaged with cutting boards or bistecca boards (wooden steak plates), and a few limited edition Master Series sets (same blades with black and gold handles).
Prices are approximate and subject to change.
Knives
Knife | Features |
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 | -AUS 10 steel core wrapped with 67 layers of Japanese Damascus steel -HRC 60 -Honbazuke finishing -12 degree cutting edge -Full tang -No bolster -1.8mm spine thickness at heel -Oval shaped green pakkawood handle -8" chef's knife weighs 7.25oz.* -Limited lifetime warranty -Made in China. Honing steel: -Hardened carbon steel -Vertical striations -Green pakkawood handle. |
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*Our weight. Weight on Hexclad website is 9.3 oz.
Sets
Set/Knife Rack | Features |
|---|---|
 | -8" chef's knife -8" bread knife -7" santoku -5" utility knife -3.5" paring knife -9" honing steel made of hardened carbon steel. -Does NOT include knife rack -Limited lifetime warranty. |
 | -8" chef's knife -8" bread knife -7" santoku -5" utility knife -3.5" paring knife -9" honing steel made of hardened carbon steel -2-sided magnetic walnut knife rack -Limited lifetime warranty -Made in China. |
 | -8" chef's knife -8" bread knife -7" santoku -5" utility knife -3.5" paring knife -9" honing steel made of hardened carbon steel -2-sided magnetic walnut knife rack -4 steak knives -Limited lifetime warranty -Made in China 17 piece set also includes in addition: -boning knife -walnut cutting board, 13.75x19.5" -4 more steak knives. |
| -7" santoku -5" utility knife -8" bread knife -Does NOT include sheaths or knife holders -Limited lifetime warranty -Made in China. |
 | -10" carving knife with granton edges -2 pronged carving fork -Limited lifetime warranty -Made in China. |
 | -2"D x 10"W x 9"H -Walnut wood -Strong magnets -Stay-put silicone base -Limited lifetime warranty -Made in China. |
About the Company
Hexclad was founded in 2016 by CEO Daniel Winer selling hybrid cookware, which is PTFE nonstick cookware with a stainless steel lattice overlay. It began as a direct-to-consumer company, and now sells in several retail outlets including Walmart, Costco, and Amazon.
In addition to its cookware, Hexclad has expanded to several kitchen products, including pepper mills, aprons, cutting boards, and other small kitchen tools. They first began selling knives in 2022.
Hexclad is an American company, but all their products are made in China.
Gordon Ramsay has been the enthusiastic spokesperson for Hexclad for several years. We think it's worth pointing out here that as much as he recommends the products, he does not use Hexclad pans or knives in his professional kitchens.
How We Tested
We tested the Hexclad 8-inch chef's knife, which is most cooks' choice for primary knife. First we tested out-of-box sharpness with a professional edge tester that measures the force needed to cut through a thin wire. We're looking for a sharpness below 400 grams, per this table of sharpness standards (the lower the number, the sharper the blade):
The average of five tests was 225g (which is "new high end cutlery").
After sharpness testing, we used the knife for standard cutting work in the kitchen for about a month. Different testers cut onions, carrots, tomatoes, potatoes, herbs, apples, cheese, and meat; everything you would use a Japanese chef's knife for. Hexclad says these knives are "incredibly durable," but we strongly recommend not using these knives for hard foods like bone, winter squash, and frozen food because it can chip. Most Japanese steel is brittle, especially anything rated HRC 60 or higher.
Asian chefs tend to use cleavers for hard foods, but in the West, a German style chef's knife--Wusthof, Zwilling, or Victorinox, for example--is a good option.
Below, we have a detailed review below of the Hexclad chef's knife. All Hexclad blades have the same construction--same steel and same handle material--this review applies to all Hexclad knives.
Hexclad Steel
There are hundreds of high carbon steels on the market, and many are of comparable quality, so the exact type of steel a knife has doesn't matter all that much as long as it meets the criteria you're looking for (and many will). However, knowing the type of steel(s) in your knives can be interesting and helpful in understanding issues such as edge retention, ease of sharpening, durability, etc.
Hexclad uses two types of steel to make their knives: AUS10 and "Japanese Damascus." The AUS10 is the cutting core, with a protective overlay (cladding) of Japanese Damascus steel, which is a common configuration for Japanese knives. The overlay steel is softer, which is a good thing because it protects the harder, more brittle cutting core.
All Hexclad blades have the same configuration.
Here are details about both steels.
AUS10
AUS10 is a high carbon stainless steel made by Japanese company AICHI Techno Metal Fukaumi. It is considered a high quality knife steel that's durable and corrosion resistant. It has a hardness of 58 to 60 HRC, depending on how it's treated.
AUS-10 steel is known for having a good balance of hardness, toughness, and corrosion resistance. It is easy to sharpen, particularly compared to other steels with similar carbon content. AUS10 is close in composition to both VG10 and 440C, both popular knife steels.
These are the main components of AUS10:
Carbon (0.95-1.10%): This is a fairly high carbon content even for high carbon stainless steel. Carbon adds strength, wear resistance, and good edge retention, but also makes steel more brittle. (Stainless steel can contain a maximum of 2% carbon.)
Chromium (13.0-14.5%): Stainless steel must contain a minimum of 10.5% chromium, so this is a high percentage of chromium. Chromium is essentially what makes steel "stainless," as it makes it resistant to rust and corrosion.
Molybdenum (0.10-0.31%): Molybdenum is not an essential ingredient of stainless steel but increases strength and hardness. Molybdenum also helps steel retain its strength under high temperatures, making it easier to harden and forge.
Vanadium (0.10-0.27%): Also not essential, vanadium improves strength and toughness.
Nickel (0.49%): Nickel adds strength to the steel, particularly when tempered at low temperatures.
Manganese (0.50%): Also adds strength and resistance to wear.
Silicon (1.00%): Silicon increases steel toughness.
AUS10 isn't as popular as VG10 in Japanese knives, but it is similar in quality and more affordable. Both Shun and Dalstrong make blades that use AUS steel, and it is seen commonly in folding knives. Some people describe AUS10 as being "the bottom tier of the high-end steels."
Japanese Damascus Steel
Hexclad knives have an overlay of "67 layers of Japanese Damascus steel." "Japanese Damascus steel" is in quotations becuase it's a generic term: Damascus steel can be made from many different types of steels. It is typically a blend of two or more steels hammered together and folded multiple times to create layers, then etched with acid to create patterns: steels with different carbon content will change to different colors, which is what creates the beautiful patterns of Damascus steel.
The Damascus steel of today is vastly different from traditional Damascus steel. Today it is more accurately called pattern-welded steel or modern Damascus steel, and is used primarily for aesthetic value. It's used mostly to protect a harder core steel while adding beauty to the blade.
Hexclad does not disclose the steels used in their Japanese Damascus, so we can't speak to the quality or durability of it. However, it's not all that critical because it's not part of the cutting core, which is what matters. We wish Hexclad provided more details because "Japanese Damascus steel" is such a generic term--definitely not meant to appeal to knife nerds, but rather, to average home cooks.
For more information, see our article What Is Damascus Steel?
Hexclad Handles
Hexclad handles are pakkawood, a synthetic composite of wood and resin. Pakkawood is made by penetrating layers of wood with resin, then sanding it to a smooth finish. It is durable, crack resistant, and waterproof while retaining the look of real wood. It is a practical, safe material seen on many brands of kitchen knives.
Hexclad handles are slightly oval shaped and have a steel end cap stamped with the Hexclad logo. We talk more about the handle design in the chef's knife review below.
Hexclad calls their handles "a rare forest green pakkawood handle," which is a little misleading in a humorous way. Since pakkawood is a synthetic material, it can be any color or pattern. Thus, the forest green color of Hexclad's handles is rare only because other makers choose to use different colors, usually colors that look like real wood. Forest green is an interesting color choice because it's not a particularly popular color, which explains its "rarity."
Hexclad also makes a limited edition Master Series that has the same blades, but the handle material is listed as a "composite," so it could be pakkawood or it could be a different synthetic. These handles are hexagonal, a traditional shape for Japanese knives which most people find comfortable. We did not test the Master Series but expect the performance to be quite similar, with a different feel to the handle.
Hexclad Knife Claims
Hexclad relies a lot on their marketing and advertising campaigns to sell products (we have more to say about Gordon Ramsay below). This doesn't mean their products are bad. For the most part, Hexclad products are good quality (true even though we don't recommend the cookware--see our review for more info). However, they don't always quite live up to the hype, and they are sometimes overpriced for what you get.
Because of this, we're going to look at some of the claims Hexclad makes about their knives, and explain what they really mean.
Japanese Design: Hexclad knives certainly have a Japanese look and feel due to the oval handle, Damascus overlay, AUS10 cutting core, and 12 degree cutting angle. But they also have elements of German design, such as the surprisingly large handles, full tang, and the weight, which is more in line with heavier German knives than it is lighter Japanese knives. Not all Japanese knives are light, but they tend to be lighter and thinner than German/Western knives.
Perfectly Balanced: Hexclad knives are as heavy as most German knives, with the chef's knife weighing just over 7 ounces (compare to Miyabi Birchwood 8" chef's knife, which weighs just under 4 ounces). Since the blade is thin (like a Japanese knife), most of this weight is in the handle. So we wouldn't call this knife perfectly balanced. However, some people prefer more weight in the handle, so this isn't necessarily a drawback. It all depends on what feels best to you.
Full Tang Construction: Yes, Hexclad knives are all made with a full tang, which means the metal of the blade extends all the way through the handle. This can enhance balance and durability but also adds weight, which may or may not appeal to you. Many Japanese knives have partial tangs, which helps keep the knives light. (It also allows you to change handles, a fairly common practice among Japanese chefs.)
67 Layers of Japanese Damascus Steel: It's impossible to know how many layers are in the Damascus steel they use, but there's no reason to doubt this claim. Some reviewers believe the Damascus patterns are laser etched and not really clad to the blade, but it's unlikely that a major retailer would lie about something like that.
12 Degree Cutting Angle: In most of Hexclad's marketing, the cutting angle is given as 12 degrees, but in a few places Hexclad lists the cutting angle as 10 degrees. The cutting angle is definitely thin, like a good Japanese knife should be, and the discrepancy could be due to the Honbazuke finishing method, which is a hand finishing method that can result in a range of cutting angles (usually about 9-12 degrees) rather than the same angle every time.
Rockwell Hardness Rating of 60 or Higher: AUS10 steel is rated 58-61 HRC, depending on heat treatment, so this is likely true.
Made with 3 Step Honbazuke Method: The Honbazuke method is a Japanese method of finishing a blade. It's a process done by hand, and "3 step" really just means that they start with a coarse grind, switch to a medium grind, then use a fine grind to finish the blade to a high degree of sharpness. Most knives finished this way are high quality and pricy.
Limited Lifetime Warranty: Hexclad knives come with a limited lifetime warranty, and the warranty is definitely limited. From the Hexclad website: "This warranty does not cover damage from improper use or storage, accident, loss, or theft. Damage resulting from cutting on hard surfaces, prying, twisting, bending, cutting frozen foods, and other hard-shelled foods is not covered by this warranty. In addition, damage resulting from dishwasher use, knives left soaking/standing in water, not dried immediately after washing, or use in a foodservice setting is not covered by this warranty. The following conditions are not covered by our lifetime warranty: dulled blades, pakkawood handle damage, rust, discoloration, and bent/broken/chipped/snapped knife blades." So essentially, the warranty only covers manufacturing defects, and you have to be able to prove that no damage was caused by you, which, with all these caveats, could prove difficult.
Issues with Hexclad Knives
Here are some concerns we have about Hexclad knives. These aren't necessarily drawbacks, but issues that you should know about before you decide to buy because they could indicate quality issues, or possibly just overzealous marketing.
Made in China: Hexclad makes all of their products in China. Being made in China isn't automatically a sign of bad quality, but with kitchen knives, it can be a red flag. There are dozens (maybe hundreds) of knife brands made in China, many advertised as "Japanese" knives, but they are really just copies of Japanese knives, often made with cheap steel and are overall poor quality. Many of these knives can be found on Ali Express for a lot less than Amazon prices, and are not a bad deal if you know what you're paying for. Some reviewers believe that Hexclad knives are rebranded Ali Express knives that cost a fraction of Hexclad prices. We doubt this is the case (cheap knives look a lot expensive knives, especially in a photo), but it's a possibility, so we thought it was important to talk about.
Japanese Damascus steel: This is a meaningless term because Damascus steel can be made from any steel, and we couldn't find a more detailed specification anywhere on Hexclad's website. It's not a huge issue because we know that the cutting core is AUS10, which is good quality knife steel. Whenever a knife maker doesn't name all the types of steel in the knife, it can be a red flag for quality (not always a given, just something to be aware of). And, there are some complaints by reviewers about the blades getting rust spots, which could indicate that the Damascus steel may not be very high quality.
"Rare" Forest Green Pakkawood Handle: This is marketing-speak, pure and simple. Pakkawood is a wood/resin composite, and it can be made in any color you desire. So the marketing department at Hexclad chose forest green and call it rare because no other makers use this color. Technically true, but also completely irrelevant.
Warranty Does Not Cover "knives used in a foodservice setting": Among many other restrictions on the limited warranty, these knives are not covered if used in a food service setting. Hexclad doesn't market the knives as food service knives, and Gordon Ramsay says they're the only knives he uses "at home," so fair enough. But it's interesting that Hexclad has a professional chef as a spokesperson, and if people aren't watching carefully, it would be an easy fact to miss.
Problems with the steel honing rod: Last but very important, the honing rod sold with these knives is carbon steel, which is generally not recommended for knives with a hardness rating above 57-58 HRC. According to Google's AI when we asked "Will a carbon steel honing rod work for HRC 60 knives?":
A standard carbon steel honing rod can work for HRC 60 knives, but for best results, consider a ceramic or diamond-coated honing rod as they are better suited for very hard steels like those with a high HRC rating, providing more precise edge alignment without excessive wear on the honing rod itself." Most Japanese knife brands sell ceramic or diamond coated honing rods, so it's a bit odd to see a Japanese knife sold with a steel honing rod. Steel honing rods aren't a good choice for hard Japanese steel.
Pros and Cons of Hexclad Knives
Pros
Cons
Why Does Gordon Ramsay Love Hexclad?
This may be a delicate subject, but we're tired of explaining why celebrity-endorsements alone are not a valid reason to buy a product. Celebrity endorsements have been around for a long time, and the bottom line about them is that the celebrity is a paid spokesperson for the product. This means that they say lines written for them by the marketing department of a company, and they may or may not use, or even like, the product.
Gordon Ramsay is convincing as a Hexclad spokesperson. He's also a much loved celebrity chef, so he's probably sold a ton of products for the company. But if you've ever watched him cook outside of Hexclad advertisements, you'll notice that he doesn't use Hexclad cookware or Hexclad knives. According to this article, dated 2024 (two years after Hexclad knives came on the market), Ramsay's favorite knife brands are Wusthof, Henckels, Global, Royal Doulton (a British brand Ramsay helped design that carries a line of Gordon Ramsay knives), and Shun (all links except Royal Doulton go to our reviews).
This is all to say that celebrity endorsements, even those of someone as likable and persuasive as Ramsay, don't mean all that much.
"But celebrities wouldn't actually lie about a product, would they?" Technically, no: celebrities aren't lying when they sing the praises of a product. In fact, advertising is governed by strict laws that limit what you can and can't say about a product, so no ads are outright lies. But if you pay close attention to what's said, you'll notice that ads tend to use vague generalities and metaphors ("strong as cast iron," "razor sharp," etc.) that don't really tell you very much. They also ignore the drawbacks of the product, which is part of any good sales technique (no one is obligated to share bad features unless asked outright, which of course is impossible to do in an ad).
All of this is exactly what Ramsay is doing when he talks about how great Hexclad products are. More importantly, it is also why you should do more research on a product than just watching an ad.
A paid celebrity endorsement doesn't necessarily mean a product is poor quality. Just don't assume that it's a great product, either: you need to dig deeper to discover the facts. Hexclad and Gordon Ramsay is an excellent example of this.
Review: Hexclad Chef's Knife
See the Hexclad chef's knife on Amazon
See the Hexclad chef's knife at Hexclad
About $100
Knife tested: Chef's knife (8"--one size only)
Out of box sharpness: 225g ("new high end cutlery")
Hardness: 60 HRC
Weight: 7.3oz (our measurement; weight on website is given as 9.3oz.)
Spine thickness at heel: 1.8mm at heel
The Hexclad chef's knife only comes in a standard 8-inch blade (actually slightly shorter). It is made of the same steel as all the other Hexclad knives, so this review should give a good idea about the entire line.
Features
What We Like
The Hexclad chef's knife came in nice packaging that included a soft box, instructions, a cleaning cloth, a plastic sheath, and a protective tip cap. There was also a blade-shaped cushion to hold the knife in place during shipping. If given as a gift, this would be an impressive presentation.
It was super sharp out of the box, and the blade help up well over more than a month of testing. We steeled it (with a ceramic steel, not the Hexclad carbon steel steel) before use after the first week, and the blade retained its sharpness well.
The knife cut easily through meat, vegetables, fruits, herbs, cheese, and more. We did not test it on hard foods because this knife isn't designed to be used that way. (If you want this, go with a softer German steel.)
The narrow cutting angle gave the knife a nimble feel despite its weight. It was fun to use and did a good job on everything we used it for.
We didn't do any sharpening, but AUS10 is known to sharpen easily for how hard the steel is.
What We Don't Like
As sharp as this knife was and as much as we liked its looks, there are enough things about it we didn't like for us to not recommend it.
The most noticeable issue is that the knife is as heavy as a German knife. Our knife weighed 7.3 ounces, while the weight given on the Hexclad website is about 2 ounces heavier (more than 9 ounces). This weight is fine for a heavy duty all purpose knife, but for a Japanese style knife, especially one with a blade as thin and light as this one, it should be lighter. The weight makes it feel like you're using a workhorse knife, but that's not what this is supposed to be (read Hexclad's warranty, copied below, to see what we mean).
And because the blade is so light and thin, it stands to reason that most of the weight is in the handle, which is how the knife feels and handles. We read some reviews that said the handles was hugely oversized and others that said the handle was small--which probably means it's neither. In reality, the handle is about the same size as the handle of the Classic Wusthof chef's knife:
As you can see, the handles are almost identical in size. But the thing is, a blade this thin and light doesn't need such a big handle, and the oval Japanese ("wa") shape feels wide compared to the flat-sided, contoured handle of a German knife that's designed to fit your grip. Some people might like the feel of this handle, but all four of our testers thought the handle felt too big for the knife, and the balance weighted too much in the handle. The full tang, while adding durability, also accounts for some of the handle weight, and in this case, it's not a good feel.
The blade isn't very tall--you can see in the upper right photo that the blade is narrower than the Wusthof blade. This is not uncommon for Japanese chef's knives, but it means that knuckle clearance can be a problem, particularly when combined with the large handle: that is, when you're using the knife, your knuckles may bang against the cutting board on the downstroke, which is a very bad issue because it makes the knife quite hard to use. Our larger-handed testers hated the knuckle clearance on this knife.
The blade is quite curved, more like a German knife than a Japanese gyuto (chef knife), which tends to be a flatter blade. But this Hexclad chef's knife cuts and feels like a German knife with a Japanese handle. This isn't all that uncommon, so unless you've used dozens of different knives, you probably won't notice these things; you'll only notice if the knife feels good in your hand and does what you want it to do.
The fit and finish of our tester knife was good. That is, there were no gaps between handle and blade and no rough spots or areas of poor fit. But we read some user complaints about gaps between the steel and the handle, so that's a possibility. Other complaints included poor balance, uncomfortably large handles, rust spots forming on the blade, and poor or nonexistent customer service.
There were far more positive reviews than negative reviews for these knives, so a lot of people really like these knives. But overall we found the quality average, and the handling more like a heavy German knife. Complaints about rust spots also make us wary about the composition of the Japanese Damascus steel, about which Hexclad does not provide any details.
Finally, the limited lifetime warranty is extremely limited, to the point that we wonder what the company actually would cover. Some people had good experiences with Hexclad customer service, but many did not. Read Hexclad's warranty to see what we mean:
HexClad cutlery carries a lifetime warranty against manufacturer's defects. This warranty does not cover damage from improper use or storage, accident, loss, or theft. Damage resulting from cutting on hard surfaces, prying, twisting, bending, cutting frozen foods, and other hard-shelled foods is not covered by this warranty. In addition, damage resulting from dishwasher use, knives left soaking/standing in water, not dried immediately after washing, or use in a foodservice setting is not covered by this warranty. The following conditions are not covered by our lifetime warranty: dulled blades, pakkawood handle damage, rust, discoloration, and bent/broken/chipped/snapped knife blades.
Since it would be difficult to tell if many of the issues listed here are manufacturing defects or carelessness by the user, it seems that it would be hard to get a Hexclad knife replaced if you have any problems with it.
How to Choose a Kitchen Knife
This section discusses what to look for when buying kitchen knives.
Sets Vs. Individual Knives
Buying a set is a good way to get several knives all at once, usually with a block or other storage container, for a better price than if you bought them all separately. That said, sets aren't always a good choice. If they're larger than three pieces, you may end up with knives you'll rarely (or never) use. And, many serious cooks prefer to have more than one chef's knife, which you won't get in a set.
Therefore, the best sets to buy are small ones that have the basic three knives a cook needs--a chef's knife (or santoku, if you prefer), a paring knife, and a bread (serrated) knife--plus a honing steel and possibly a storage block.
Thus, a 5 piece set with the three basic knives plus storage and a honing steel is the best set for most people. If you want to add to your collection, you can choose the exact knives you need, and you won't feel bad about overspending on a set with knives you don't use. Be sure whatever storage system you go with has room for you to add to your collection.
If you have limited counter space, then you may want a small set without a storage block. You can buy protective sheaths to keep knives in a drawer safely, or a magnetic wall strip to conserve your counter space. There are a lot of ways to store kitchen knives that don't involve a block on your counter.
Think about the knives you want, storage options, and how much you want to spend before you buy.
Overall Fit and Finish
Overall fit and finish speaks to the quality of a knife. The blade should be polished and smooth, without any rough or unfinished edges. The handle should be comfortable, with rivets and scales that fit snugly to the blade. All the seams where the bolster, blade, and handle meet should be tight and smooth, with no gaps or loose parts. Nothing should protrude and rub against your hand.
Balance, Size, and Weight
Different knives have a different feel, and what works for you might not be right for other people, so it's wise to test out a lot of knives before you buy (and also to not take online advice without trying knives out for yourself). You may be surprised to find that you prefer a santoku to a chef's knife, a shorter blade to a longer blade, or a specific type of handle you haven't tried before.
Chef's knives are the most important for most cooks, since this is the most commonly used blade. Try different blade lengths, different blade styles (chef's, santoku, nakiri), and different handle styles.
Here are some important features to look at before buying:
- Blade height: A blade should be tall enough to provide knuckle clearance (the space between your knuckles and the cutting board). The Hexclad chef's knife has a narrow blade and a large handle, so knuckle clearance could be an issue if you have large hands.
- Belly: The belly of the knife is where the cutting edge curves up to the tip. It can be steeply curved, like a Western chef's knife, or flatter, like a Japanese gyuto (chef knife), or completely flat like a santoku. Which you prefer depends on your cutting style. If you like a standard Western/German rock chop, where the tip of the knife stays on the cutting board, a curved belly is the best choice. If you like a push-pull cut, where you lift the entire knife off the cutting board between cuts, then a flatter Japanese blade is the better choice.
- Balance: Balance isn't a huge concern for home cooks because they don't use their knives for hours on end, so are less prone to hand fatigue than pro chefs. But balance largely determines how a knife feels while you're using it. Most users prefer a knife's center of gravity to be in the middle, where the blade meets the handle. This isn't the case for everyone, though, so trying different knives can help you figure out your preferences. The Hexclad chef's knife has more weight in the handle than the blade.
Blade Considerations
These are important features to think about when looking at a knife's blade.
Steel
The types of steel a maker uses is an important factor to consider when buying a knife. This is especially true for Japanese knives because there are so many options for steel, and they all have different strengths and weaknesses.
We discussed Hexclad steel above, but this section is more generic, providing an overview of the basics of knife steel. It's a big topic and we can't cover everything, but we'll look at the basics.
There are three types of steel used in kitchen knives: stainless steel, carbon steel, and high carbon stainless steel. Within these categories there are hundreds of specific steels, but all kitchen knives are made from one of these three types.
Stainless steel is very soft. It holds an edge poorly and requires frequent sharpening. You see it primarily on cheap knives, or used as cladding over a harder cutting core to protect it. Stainless steel is the bottom end of kitchen cutlery (although it's fine for a protective overlay for a harder cutting core).
Carbon steel is the opposite: It's extremely hard and usually seen on knives made for professional kitchens. Pro chefs like it because it holds an edge very well, which means less sharpening. The problem with carbon steel is that it rusts easily, so they aren't as desirable for home kitchens. Being harder also makes it more brittle, so it chips more easily than softer steels.
High carbon stainless steel is the most popular choice for home cooks. This is, as the name says, stainless steel with a higher percentage of carbon than other stainless steels (such as that used for cookware). The higher carbon content makes this steel great for knives because it holds an edge well, but is much more corrosion resistant than carbon steel.
There's a wide range of high carbon stainless steel on the market, some softer and more durable, and some harder and more brittle. But all are more corrosion resistant than carbon steel.
*German high carbon stainless steel is on the softer end, usually in the 55-58 HRC range, which makes it quite durable and a great all-purpose knife steel. Japanese high carbon stainless steel is harder and more brittle, so it holds an edge longer but is more susceptible to chipping and not a good choice for hard foods.
If you can have just one knife, a German chef's knife is the most versatile choice, but if you want a lighter, more nimble, thinner cutting blade (because they're more precise and just a lot of fun to use), then a Japanese chef's knife is a great choice. The Hexclad chef's knife is sort of an in-between blade: it's thin and hard like a Japanese knife, but it's heavy like a German knife. This isn't necessarily a bad combination, but if you can only have one knife, a German knife is a better choice.
Forged Vs. Stamped
Another important factor is if a blade is forged or stamped.
Forged blades are made from steel heated under pressure and pounded or pressed into shape. Forged knives have a bolster, the area of thicker steel where the blade meets the handle. The bolster adds weight, improves balance, and protects fingers. Forging improves strength and can help a knife hold an edge longer than a stamped blade.
Bolsters can be full or partial (the knife in the parts diagram above has a full bolster). Partial bolsters still protect your fingers but make it easier to sharpen the blade, so they've become quite popular.
Most forged knives also have a full tang, but some forged Japanese knives have just a partial tang, which helps to keep the knives light.
Stamped knives are cut (often marketed as "laser cut") out of a sheet of steel. They have a uniform thickness throughout (except where the cutting edge is ground), and have no bolster, or may have a bolster added as a separate piece of steel or handle material to improve balance. They may or may not have a full tang.
Stamped knives tend to be lighter than forged knives and are not as nicely balanced. But some cooks really prefer the lightness and don't care about how well balanced a knife is.
Traditionally ,forged knives were considered far superior to stamped knives. However, knife and steel technology has advanced a lot, so today, many stamped knives today are as high quality as forged knives. Conversely, knives can be forged and be poor quality (especially knives made in China).
This all means that forged/stamped isn't a good way to determine the quality of a knife. If you like how a knife feels and performs, then it's a good choice for you, regardless of whether it's forged or stamped.
Hardness and Finishing
Hardness of knife steel is measured by the Rockwell Scale. Units of measurement are HRC, which stands for "Hardness Rockwell C," with C being the scale used for knife steel. Hardness can vary from about 50 HRC, which is very soft and seen in cheap, low-end blades, up to 65 HRC, which is extremely hard, seen in high-end Japanese blades.
Good quality German knives have a hardness of about 56-58 HRC, which is hard enough to hold an edge well, but also durable and fairly easy to sharpen.
Japanese knives range from about 58-65 HRC. These blades hold an edge longer than most German knives, but steel gets more brittle as it gets harder, so you have to be careful how you use it. It's not the right knife for hard foods, and you can't twist the blade or drag it across the cutting board or it can chip. (Reviewers who complain about a knife chipping or breaking were probably using the knife wrong.)
Finishing refers to how steel has been treated with heat and/or cold, which alters the molecular structure of the steel. Finishing affects hardness, durability, edge retention, and other aspects of the steel, and is an important part of a knife's quality. Finishing is why cheap knives and expensive knives can be made of the same or similar steel, yet the more expensive knife is worth the extra cost because the knife will hold an edge longer and be more durable in general.
Cutting Angle
The cutting angle or bevel is the angle to which a blade is sharpened.
Typically, German or Western knives have a wider cutting angle of 14-20 degrees double bevel (that is, on each side of the knife for a total, or inclusive, angle of 28-40 degrees, as shown in the image above). Japanese knives typically have a narrower cutting angle of 9-16 degrees double bevel (18-32 inclusive).
Hexclad knives have a thin cutting angle of 12 degrees (listed as 10 degrees in some places). This angle gives a knife a razor sharp feel that makes fun to use. The thinner angle also keeps the blade lighter, giving the knife a more nimble feel than heavier German blades.
The cutting angle won't matter much in daily use, but you should hone the blade as close to the cutting angle as possible. When sharpening a knife, though, the cutting angle is important if you want to keep the angle put on the knife by the manufacturer. This is less important for cheaper knives, but if you spend a lot of money on a high end knife, you should keep the original cutting angle, which is part of what you paid for.
Sharpness
When a knife is new out of the box, its sharpness should be a given. If a new knife is dull, returning it is a good option. Dull knives do sometimes get past quality control, so if you're proficient at sharpening, you may want to put an edge on it yourself before deciding if you want to return it.
However, sharpness is actually not an indication of quality. Any decent sharpener can make any piece of steel razor sharp with the right tools and techniques. So as annoying as it might be to get a dull knife, it's more important to think about sharpness as how long a blade will hold its edge.
Softer steel needs to be sharpened more often, so if you go with steel that's too soft--usually cheap knives--you will probably be sharpening the knife more often than you want to. Anything below about 55 HRC is going to need fairly frequent sharpening.
If you go with steel that's too hard, it will hold an edge well but can be difficult to sharpen, and almost certainly too delicate to use as an all-purpose knife.
Most cooks prefer a steel hardness of 56-59 HRC. This is hard enough to hold an edge well and be easy to sharpen, but not so hard that you have to worry about the blade chipping or being hard to sharpen.
At 60 HRC, Hexclad knives hold an edge very well, and the AUS10 steel has a reputation for being easy to sharpen. But they are just on the edge of being too brittle for a good all-purpose blade. We recommend not using Hexclad knives for hard foods, particularly since the limited lifetime warranty specifically names hard foods as being a no-no for these knives.
Spine Taper
Spine taper.
Spine taper means how thick the blade is at the handle vs. how thick it is at the tip of the blade. German knives are typically 2-3mm thick at the handle end and thin out to about a millimeter at the tip. This is a fairly heavy duty blade that you can use for most cutting tasks. Japanese knives run thinner, often about 1.8mm at the handle and less than a millimeter at the tip. This makes them nimble and fun to use, but not as durable as a thicker, heavier blade.
The Hexclad chef knife is 1.8mm at the handle, making it a pretty standard Japanese blade.
Why does spine taper matter? It affects how durable a knife is and what you'll use it for. The thicker the blade, the more durable and versatile it is. Thinner blades are great for precision work (much of it not really necessary in Western cooking) and specific types of cuts (like sushi).
Grind
Grind is how the blade tapers from the spine to the cutting edge. Grind affects the strength of the blade and how it cuts. Most kitchen knives have a flat grind, which is easiest to sharpen unless you have a belt grinder, which will put more of a convex grind on a blade. Most other sharpeners, including whetstones, pull-through sharpeners, and guided rod sharpeners, create a flat grind.
Grind is mostly important to know for sharpening, and even then it's not the end of the world if you put a different grind on a blade than the manufacturer, unless you have an expensive blade and want to keep it as the manufacturer intended. Hexclad knives have a flat grind.
Handle Considerations
Here are the most important things to consider when looking at knife handles, with the most important feature being that the handle is comfortable and feels good in your hand. If a handle isn't comfortable, nothing else will make the knife worth buying.
German/Western or Japanese
German/Western contoured handle.
Hexclad oval Japanese handle.
Knife handles fall into two basic categories: Western and Japanese (called "wa"). Western handles are typically contoured along the bottom, flat on both sides, and riveted. Japanese handles can be round, D-shaped, oval, or octagonal, and rarely have rivets. Japanese chefs like to exchange handles on blades, which wouldn't be possible if the blade was riveted to the handle.
All of these handle styles can be comfortable or uncomfortable, so it's about personal preference more than anything else. Japanese handles can be slightly smaller in diameter and sometimes shorter, but not always. The Hexclad handles are a good example of a Japanese handle that's as large as a Western handle, even though it's a Japanese style.
Material
Handles can be all wood, all plastic, resin, or wood/synthetic composite. Wood can be several different kinds, from cheap to rare and high end, but all wood handles have warmth and a natural look and feel that most people like. However, wood is not the most durable handle type.
Plastics also vary quite a bit on knife handles. Soft, cheap plastics are found on inexpensive knives, and they really feel plasticky and look cheap--but they're generally durable and provide good grip. Harder plastics, like the POM found on top brands like Wusthof and Zwiling, are quite durable and very smooth; they don't feel like plastic but rather are quite hard. They are resistant to both heat and cold and tend to last a very long time.
Resin handles also come in several types, but most resin handles are a composite combined with layers of wood, paper, or linen. Resin handles are very durable, usually waterproof, and yet can have the look and feel of beautiful wood. Pakkawood, the material on Hexclad handles as well as Shun and many other top brands, is an excellent resin/wood composite that's beautiful as well as durable and comfortable in the hand.
There's no wrong type of handle material, but they are a consideration. If your primary concern is beauty or a natural feel, then wood is a good choice. If affordability is your primary concern, then plastic handles are a good choice. If you want durability as well as a natural look and feel, then a synthetic composite is the way to go.
As always, try several different handles to see what you prefer.
Shape and Size
The most important feature of a handle is that it's comfortable and fits your hand well. Different knife brands have different handle shapes and sizes, so try several if you're not sure what you want. German knives tend to have larger handles and Japanese knives tend to have smaller handles, but this isn't always the case. Hexclad is a good example of this, because it's a Japanese style handle (oval, not contoured) that's as large as most German knife handles.
We talk about the different handle shapes above, at the beginning of this section.
Knuckle Clearance
Knuckle clearance.
Knuckle clearance refers to the space between your knuckles and the cutting board when the knife blade is on the cutting board (on the "downstroke" when cutting). You should be able to use a full range of motion when cutting without your knuckles whacking against the board.
Japanese chef's knives tend to have narrower blades than most German ones, so knuckle clearance can be a problem, especially for people with large hands. The Hexclad chef's knife is kind of a bad combination of narrow blade and large handle, so if you have large hands, it may not be a good knife for you. As always, we recommend trying a knife before buying for reasons like this.
Hexclad Knife FAQs
Here are some common questions about Hexclad knives.
Are Hexclad Knives Good Quality?
Hexclad knives are good quality, but probably not top tier quality. Some buyers complain of poor fit and finish, rust spots on the blade, and the knives not being sharp out of the box or staying sharp for very long. There are probably better quality knives at this price point.
How Long Will These Knives Stay Sharp?
This really depends on how you use them and how often you use them. Most knives with a hardness rating of 60 HRC--what these knives are--should hold an edge for two-three months of regular use and regular honing before use. They may stay sharp for longer than that if you're careful about how you use them and about steeling them every time before use.
Where Are Hexclad Knives Made?
All Hexclad knives are made in China.
What Is the Cutting Angle on Hexclad Knives?
In most places, the cutting angle is given as 12 degrees, but in at least one place, it's given as 10 degrees. The discrepancy is probably because these knives are hand finished, so the actual cutting angle probably has a range of about 9-12 degrees.
Can You Put Hexclad Knives in the Dishwasher?
No. You must wash these, and all kitchen cutlery, by hand. Blades can bang around in dishwashers, which can chip blades, and the detergent can dull both the blade and the handle. Always wash your all of your kitchen knives by hand.
What Is the Warranty of a Hexclad Knife?
Hexclad provides a 30 day money back guarantee and a limited lifetime warranty against manufacturing defects. However, the warranty excludes most issues that you might have with a knife, and it can be hard to tell if some "defects" are from the manufacturer or from improper use. So it's hard to know how well Hexclad will honor their warranty. There are both good and bad reviews about it online.
Are Hexclad Knives Real Damascus Steel?
There is no such thing as "real" Damascus steel anymore. It's more accurately called "patterned steel" or "modern Damascus steel." But yes, Hexclad knives have a hard steel cutting core (AUS10) that's overlaid with some type of modern Damascus steel, which is what gives the blade its patterns. Modern Damascus steel can be made from many different types of steel and Hexclad does not disclose what steels are in theirs, so we don't know the construction of their Japanese Damascus--but yes, it's a genuine modern Damascus steel.
Final Thoughts
Hexclad does a lot of marketing, advertising, and social media posting, so their products get a lot of attention. They were wise to hire Gordon Ramsay as a spokesperson because he is incredibly charismatic and convincing. But our experience with Hexclad is that, underneath all this marketing and showmanship, they make average or slightly above average products and sell them at premium prices. For this reason, we recommend looking past all the favorable online reviews and gushing posts with little substance to back them up. Hexclad might be right for you, but please do thorough research before buying Hexclad.
Hexclad knives are good, but we don't think they're anything special. The blade is sharp and the thin cutting angle makes it feel even sharper. The AUS10 steel cutting core is a good steel but a very affordable one, which means the knives are likely overpriced. The pakkawood handles are durable, but they're big and felt awkward to some of our testers. The knife is heavy (for a Japanese knife) and not very well balanced, with most of the weight in the handle. At about $100 for the chef's knife, we think you can find better quality at this price point.
Thanks for reading, and we hope this article was helpful!
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