We were surprised at how sharp and precise the edges on these blades were, too. There was very little drag when slicing through both delicate and dense foods. Most German-steel Cookware Sets knives are sharpened to a 20-degree edge, but these have a 14-degree cutting edge, giving them the sharpness of a Japanese-style knife with the durability of German steel.
The primary reason Cuisinart uses this steel is that it’s cheap. Using cheaper steel allows them to sell affordable knives, even if the edge retention, stain resistance, and overall quality suffer as a result. Although collections have differences in design, the materials are mostly the same.
So, we can assume this is the angle Cuisinart knives are sharpened to at the factory. Assuming Cuisinart’s manufacturers in China are hardening their blades as much as possible, 55 is still a low rating for a kitchen knife (one of the lowest I’ve seen, and I’ve reviewed dozens of brands). Two of its collections, the Modernist and Graphite Cookware Sets collections, boast sleek and modern-looking stainless steel handles, which set them apart. Some cooks may find appeal in the fact that Cutco is, according to Prudent Reviews, one of the few remaining domestic cutlery manufacturers. Just because the brand is produced on American soil doesn’t mean it’s readily available, though.
In the gold standard full tang knives, one piece of steel will extend from the tip of the handle through the butt of the knife. The Cuisinart Classic, Graphix, and Nitrogen are full tang knives. Each knife comes with a matching blade sleeve to prevent dulling — and protect you while you’re rummaging though the kitchen drawer. Not only are the jewel tones a fun pop of color, but they also make it a breeze to reach for just the right tool for each task — as well as reduce the risk of cross-contamination during food prep.
If your budget is there, we recommend upgrading to Zwilling. Cuisinart will shine in the majority of kitchens that see an average amount of use. Across its different series — Classic, Graphix, Nitrogen, Artisan, and Advantage — you’ll find different handle and blade upgrades to suit different cooks. The Artisan series for example, incorporates Japanese techniques in blade finishing, while the nitrogen-infused knives in the Nitrogen set make for harder steel that stays sharper longer. The Graphix set is not much different than the Classic set other than its more textured metal handle for better grip.