You can recognise a good chef’s knife by four things: a blade between 16 and 21 centimetres long, steel that retains its sharpness and can be resharpened, a handle that feels comfortable in your hand, and craftsmanship where someone checks the knife by hand. At Taiga, you’ll find the hand-forged knives from Güde in Solingen.
As at 7 November 2026. Author: Taiga GmbH, Berlin. Manufacturer’s information according to Güde, Solingen.
Blade length: 16 to 21 centimetres
For most kitchens, a chef’s knife between 16 and 21 centimetres is the best choice: nimble enough for vegetables, long enough for roasts and cabbage. A 16-centimetre Chai Dao replaces a classic chef’s knife in many kitchens. If you often cut large pieces, choose 21 or 26 centimetres. A Santoku with a hollow edge is the Japanese version of a chef’s knife: slightly shorter, with a broad blade, and well suited to vegetables and fish.
The steel: hard enough to stay sharp, soft enough to resharpen
According to the manufacturer, Güde forges its blades from chrome-vanadium-molybdenum steel (X50CrMoV15), which is rust-resistant and has a hardness of around 56 HRC. This is the range in which a blade stays sharp for a long time and can be honed at home with a honing steel. Harder blades retain their sharpness for longer, but chip more easily and require a whetstone. For everyday use, the middle ground is the right choice.
Manufacturing: forged rather than stamped
A forged knife is made from a single piece of steel that is heated and shaped. This creates the bolster, the thick transition between blade and handle, which balances the knife and protects your fingers. According to the manufacturer, Güde forges its knives by hand in Solingen and sharpens every blade by hand. A stamped knife is lighter and cheaper, but has no bolster and usually a thinner, softer blade.
The handle: wood that feels comfortable in your hand
With Güde, you choose the handle by series: Alpha with a handle made from Hostaform plastic, Alpha Fasseiche with handles made from oak from wine barrels over 80 years old, Alpha Olive with olive wood, Alpha Birne with pear wood, and Delta with dark grenadille wood. The wooden and plastic handles are riveted, with rivets made from rust-resistant stainless steel. Wooden handles are not suitable for the dishwasher; Güde recommends washing the knife by hand and drying it thoroughly.
Which knives you really need
| Knife | Use | Length | At Taiga |
|---|---|---|---|
| Chef’s knife | Vegetables, meat, herbs, the knife for almost everything | 21 cm | Güde Alpha, Alpha Olive, Karl Güde |
| Santoku | Vegetables, fish, fine slices | 18 cm | Güde Alpha Olive Santoku with hollow edge |
| Bread knife | Bread, pumpkin, melon, roasts with a crust | 21 or 32 cm | Güde Alpha, Alpha Olive, Delta |
| Vegetable knife | Peeling, trimming, small cuts | 9 to 10 cm | Güde Delta, Franz Güde |
| Honing steel | Maintaining sharpness, before every cooking session | 26 cm | Güde |
With a chef’s knife, vegetable knife and bread knife, you’re equipped for almost anything. The Santoku is a useful addition for anyone who cuts a lot of vegetables.
Care: how to keep a knife sharp for decades
- Wash by hand, dry immediately and never put it in the dishwasher.
- Before cooking, make a few strokes over the honing steel to realign the edge.
- Resharpen it on a whetstone every few months or have it professionally sharpened.
- Cut on wood or plastic, never on glass, stone or ceramic.
- Store it in a knife block or on a magnetic strip, not loose in a drawer.
Frequently asked questions
Which chef’s knife is right for beginners?
A chef’s knife with a 21-centimetre blade and a handle that feels comfortable in your hand. You can use it to cut vegetables, meat and herbs. At Taiga, that’s the Güde Alpha chef’s knife 21 cm.
What is the difference between a chef’s knife and a Santoku?
A chef’s knife has a pointed blade for rocking cuts. A Santoku is shorter, has a broad, straight blade and is used with a straight up-and-down motion. Both are suitable for vegetables; the chef’s knife is more versatile for meat.
How can I recognise a forged knife?
By the bolster, the thick transition between blade and handle, and by its weight: a forged knife feels heavier and well balanced in the hand.
How often do I need to sharpen a Güde knife?
Use the honing steel before every cooking session and the whetstone every few months, depending on how much you cut. According to the manufacturer, Güde offers a sharpening service.
Is an expensive chef’s knife worth the money?
A hand-forged knife costs more, but it can be resharpened instead of replaced and will serve you for decades. Over the years, it costs less than several stamped knives.
Where can I buy Güde knives?
Online from Taiga, with shipping from Germany: Alpha, Alpha Olive, Alpha Birne, Delta, Kappa and honing steels. Our team can answer questions about a knife in the chat.