Have you ever wondered, why are Gordon Ramsay’s knives so expensive whereas the common ones are cheaper to buy? The specialty lies in their high-carbon steel alloy.
As a result, they are easy to sharpen and last long, along with their high quality and durability, eliminating the boredom of cooking.
This is why one of the best chefs in the world has claimed these knives are perfect for prepping vegetables and slicing bread.
Aside from that, they are also popular and well-known due to the top companies manufacturing them. This has further made them gain a significant amount of fame in this industry.
Table of Contents
3 Reasons Why Gordon Ramsay’s Knives Are So Expensive
1. Lightweight and Sharp
The knives that Gordan Ramsay often talks about are popular due to being a product of Wüsthof and Henckels. This brand is quite famous for producing excellent quality knives.
Furthermore, they also use the rare forest green Pakkawood that adds to the value of these kitchen tools, while their blade features the Damascus pattern making it beautiful as well as the best for slicing and chopping.
In addition to that, the manufacturers have focused on making the knives better than others by making them lightweight along with giving them a perfect balance to make their use easier.
This set of knives is readily available on many popular marketplaces, making them more accessible despite the high demand.
They come in all varieties and shapes, differing in their looks and uses. Gordon has also advised chefs regarding the knives’ uses; the paring knife is for cutting vegetables and fruits, while the boning knife is for slicing around meat and bone.
They also provide a great user experience. As well as easing your kitchen work, the knives’ design prevents wrist and hand pain.
2. Great Durability
Another reason that Gordan Ramsay’s knives are expensive is their durability. The knives pass through various steps to make them sharp.
As a first step, the knives are heat treated at 58 Rockwell Hardness. The greater the Rockwell Hardness number, the more robust the steel is.
The last step involves sharpening the knives at an angle of 14 degrees for maximum sharpness.
These knives also stand out as they are forged from 67 layers of Japanese Damascus steel, making for an extremely hard blade that is just as sharp and rust-free.
The knives are pretty durable, and the blade of the knives can remain sharp for a long time. Moreover, sharpening these knives is pretty straightforward.
Related Read: Best Sharpening Stones You Can Buy Online 2022
3. The Gordon Ramsay’s Impact
Whether you are fond of cooking or not, it is almost certain that you would know how good of a chef Gordon Ramsay considered.
While his fame has changed how he lives, it has also contributed to the high demand for these knives.
People who watch Hell’s Kitchen would have already bought these knives as they are very commonly used by the chefs present on the show. This emphasizes their endorsement and popularity even further.
Additionally, Gordon Ramsay thinks his knives are the best for the workplace. Therefore, these knives are also probably used in his name-brand restaurant business as well, making them very popular.
There are many goods that are of excellent quality, but you may not have heard of them all since no famous person stands behind them.
However, in this instance, the business not only charges clients based on the great quality and endurance of the product but also because of Gordon Ramsay’s influence. The master chef himself has played a significant role in making the knives popular as well as expensive.
Conclusion
Whether you choose these knives or choose the normal ones is up to you, but you’ll be getting a different experience from any other knife than you would from the ones recommended by Gordan Ramsay.
These knives are of high quality and can last for ages. It is also impossible to guarantee the quality of cheap knives, which could rust or make kitchen work difficult.
With Gordan Ramsay’s knives, you don’t have to worry about rusting, since the Chef himself recommends them.
