If you’re looking for a quality chef’s knife that can handle any kitchen task, the Messermeister Meridian Elite is a knife that should be at the top of your list.
What to Look for in a Chef’s Knife
There is a lot of information on the internet about choosing a chef’s knife, but there are a few important details to focus on. You want to find a knife that is made with quality steel, that can hold an edge well, and is comfortable to use. Restaurant chefs need a knife that they can use for hours on end, one that won’t go dull on them quickly too
Chances are if you’re reading this article you are a home chef, but the same concerns should apply to you too.
Consider the following when shopping for a chef’s knife:
- The weight of the knife – is it too heavy to hold for long periods of time?
- The thickness of the blade – is it too thin to handle hardy cutting tasks like cutting up meat? Is it too wide to finely chop vegetables?
- Handle design – does the handle feel good in the palm?
- Ease of maintenance – is the blade easy to hone and sharpen?
- Quality of the steel – will the blade hold up over time and not rust?
- Blade length – Are you looking for a small blade to handle quick tasks in the kitchen, or do you want a blade long enough to handle any culinary task?
Why I chose the Meridian Elite
When shopping for chef’s knives I ended up getting two, a Takamura Gyuto, and the Meridian Elite. The Gyuto is a smaller, lighter blade, and I use it often for common tasks like cutting vegetables, but the Meridian Elite is the better blade for all-around use. It’s heftier, so can more easily cut through tough pieces of meat, but still nimble enough for dicing onions or slicing tomatoes. The blade keeps an edge for a long time, and I haven’t had any task that it’s not been able to handle yet.
According to the Messermeister site the Meridian Elite collection of knives are:
“one piece, hot-drop hammer forged from a single billet of the finest German 1.4116 stainless steel alloy and outfitted with the most durable industrial strength handle in the world. The steel is heat treated and cooled to achieve a Rockwell of 57-58, and the three-step, 15° Elite edge is hand stropped on a cloth wheel, creating the sharpest possible cutting surface on an edged tool”
The handle feels good to hold, and the knife feels balanced. It’s a bit weighty, but as mentioned above this is a good thing when trying to cut through difficult pieces of meat or large fruit like watermelon and cantaloupe.
If you’re looking for an all around utility chef’s knife this is the one. Comfortable handle, quality steal, holds an edge and looks great. It’s worth checking out the Meridian Elite from Messermeister, or if you’re looking for one with a wood handle you can check out the Oliva Elite, their wood handled version of a chef’s knife.