It can be tricky to come up with a great wedding gift. Sometimes, no matter how well you know the happy couple it can be a real challenge to think of a wedding gift that is unique and that they will both enjoy.
You may know them both well, you may know their interest and hobbies, but it still might be difficult to find where these two combine in order to find the perfect gift for both of them.
There is one interest which has just been growing and growing in recent years, it shows no sign of stopping and offers a great opportunity for a unique and interesting gift which both the bride and groom can enjoy and use for years to come.
Please love to cook, increasingly people are learning how to cook new and interesting cuisines at home and there are so many couples who either love to cook together, or to prepare meals for each other.
However, few people invest in treating themselves to a great set of kitchenware, the most important of all being a great knife.
I think a great kitchen knife can make a perfect wedding gift. Top-end knives look stunning and they have a razor-sharp edge of the like that you’ll have never experienced before if you haven’t cooked with one.
They’re the type of item which people rarely treat themselves to, but once they have it, it becomes a prized possession.
Here’s my list of five knives which I think would make great wedding presents, along with a few additional items which could compliment them well.
For a great wedding present, I would recommend the Shun Classic Gyuto. It’s not only a beautiful knife, but Shun also has a fantastic name in the culinary world for making top quality kitchen knives.
In a hurry?
View the Shun Classic Gyuto on Amazon here.
If the Shun isn’t quite your style then take a look at my other recommendations below.
Kitchen knife wedding gifts
In this list, I’ve tried to focus on knives with a unique style and appearance, something special which someone might not think to buy for themselves. I could have packed this list with great classic western knives like a Wüsthof Chef’s Knife, but I thought a more interesting list of knives would be more suitable for a wedding gift.
I’ve also chosen knives at a range of prices and I’m going to start with the highest first. If you find the perfect knife but you had planned to spend a little more, then I’d recommend checking out the additional items I’ve listed at the bottom of the article.
|Name||Price||Check Current Price|
|Bokashi Steel – Kasai Series||$120 – $150||Link to Amazon|
|Shun Classic Gyuto||$110 – $140||Link to Amazon|
|Deco Chef Professional Chef’s Knife||$70 – $90||Link to Amazon|
|Nanfang Brothers Damascus Chef’s Knife||$70 – $90||Link to Amazon|
|Fanteck Gyuto||$50 – $70||Link to Amazon|
Bokashi Steel – Kasai Series
This is an absolutely beautiful knife measuring 8.6 inches in length, one which anyone would be happy to have in their kitchens.
But there’s more to it than just its looks. This is a really practical knife that merges aspects of western and Japanese design to create a knife that is forged using the highest quality Japanese techniques but designed in a way that will feel comfortable to people who are used to western style knives.
This knife has a full tang blade, meaning that the steel of the knife blade continues down the entire handle, making it more robust, reliable, and steadfast, it also adds a nice bit of weight to the handle for that extra quality feel. The handle itself is stunning, made from pakka wood it has a lovely natural look and feel. The balance between the handle and the blade is perfect and the ergonomic design of the handle makes it very comfortable to use over long periods.
The steel of the blade is a Japanese high carbon and stainless steel, its technical name is AUS10A. This is a relatively new steel and it’s extremely useful for knives. Its high carbon content makes it very hard, but usually, high carbon knives are quite brittle, to offset this AUS10A contains nickel, manganese and silicon to increase the flexibility of the blade, reducing the risks of chips at the blade edge whilst keeping the hardness of carbon blade. Hard blades can be sharpened to a finer, sharper edge.
The blade is wide, much wider than most Japanese Gyuto knives which are most similar to chef’s knives. The wider blade allows for more control when using a choke technique to hold the knife, this is where you use your index finger and thumb to grasp the blade, with the handle in the rest of your hand.
There’s a generous lengthened heel on the blade, leaving plenty of knuckle room, there’s also a good curve to the blade edge so it is capable of rock chopping. A curved edge is typical of western chef’s knives as Japanese knives tend to have a more straight blade edge. It’s a typical example of how this knife has been crafted to merge both Japanese and western ideas, Japanese steel on a western shaped blade.
The knife also comes in an attractive presentation box making it ideal to give as a gift and making the unveiling of the knife even more special.
You can take a look at the Bokashi Steel – Kasai Series on Amazon here.
Shun Classic Gyuto
Kai has been making Japanese cutlery from their home in Seki City, Japan for more than 110 years. Shun is a brand of its fine cutlery section and the high quality and Japanese tradition shines through on this thoroughly beautiful 8-inch Gyuto knife.
A Gyuto is a Japanese equivalent to a western chef’s knife, a multipurpose knife that is usually manufactured at around an 8-inch length. They are beautiful knives and perfect for the western market as their more curved blade edge lends itself much better to the rock chopping technique used in western cooking than other Japanese styles where the knife edge is particularly straight.
Shun has gone a bit further with their classic Gyuto and the knife edge is even more curved than most. This makes it much easier to use for western cooks as it’s the type of profile we are more used to. That, in turn, makes it even better for a present as the receiver can easily use this knife without any steep learning curve.
The blade itself is made from a high-quality steel called VG-MAX. This is a formula exclusive to Shun, it includes increased amounts of chromium which reduce corrosion (chromium is the elements used to create stainless steel) and vanadium which increases durability and allows you to maintain a sharper cutting edge. Like most Japanese knives, this steel is very high in carbon which makes the blade extremely strong but also more brittle, VG-MAX has been further combined with elements like tungsten and vanadium to reduce the brittle nature of carbon steel and increase durability.
The handle is classic Japanese in style, straight and rounded it gives off a real quality look. The handle itself is made from Pakka wood, a hardwood that is commonly used for Japanese knives due to its strength and durability. It’s covered with resin for a smooth and very easy to clean finish.
The knife is a perfect weight and balance, the sleek bolster adds a nice bit of weight to the knife and it is beautifully balanced between the handle and the blade. The balance, combined with the curved cutting edge makes rock chopping a pleasure and it’s easy to use this knife for long periods of food preparation without any fatigue in the hand or wrist.
The Shun comes prepackaged in a black presentation box, making it ideal for wrapping and offering as a gift. This is a beautiful knife from a top Japanese producer and I think it’s a perfect wedding gift for any happy couple who enjoy cooking.
You can take a look at the Shun Classic Gyuto on Amazon here.
Deco Chef Professional Chef’s Knife
This Deco chef’s knife certainly looks the part, it’s a beautiful knife, presented in a wooden stand.
This knife combines both Japanese and western style to produce a product which is extremely attractive but also practicable for the western user.
The blade is quite wide, allowing the user to choke the blade using their index finger and thumb, with the handle in the palm of their hand, this allows for more control over the blade whilst cutting and is a regular technique used in western kitchens. The blade edge is more curved than many traditional Japanese knives, allowing for a rock chopping technique when using the knife.
The blade steel is a damascus steel, traditional in Japanese knife (and sword) manufacture and resulting in the beautiful flowing river effect on the blade surface. This steel is high in carbon, making the blade stronger and allowing for a more fine cutting edge. The core of the knife is made from AUS-10 steel. Even though high carbon knives are extremely hard they can also be brittle, the addition of an AUS-10 core, which has added nickel, manganese and silicon for increased flexibility and durability, reduces the likelihood of the blade edge getting chipped and damaged. AUS-10 also had a higher chromium content which reduces the likelihood of the knife rusting, chromium is the element used to create stainless steel knives.
The handle is made from a fiberglass laminate called G10, as a result, the handle is lightweight, very resistant to any corrosion or damage and extremely strong. The handle is designed to a traditional Japanese design with a tapering cylindrical shape. It is comfortable to hold and gentle to the touch, the rounded handle ensures no part digs into your hand whilst chopping.
There is a good balance between the handle and the blade and the curved cutting edge of the blade allows the user to easily rock chop.
The knife comes with an attractive wooden holder where it can be positioned as a decorative element of the kitchen when not in use. For practicality, the holder also keeps the knife away from being damaged when not in use.
It is delivered in a presentation box, ideal from wrapping and giving as a wedding gift. Also included are detailed instructions on how to maintain and sharpen the knife which should prove particularly useful for those unfamiliar with high carbon, Japanese style knives.
You can take a look at the Deco Chef Professional Chef’s Knife on Amazon here.
Nanfang Brothers Damascus Chef’s Knife
This Nanfang Brothers 8-inch chef’s knife offers a knife with a very distinctive style and very practical elements.
The blade is wide allowing the user to choke the blade using their index finger and thumb, this is a common technique used in western cooking and is easier to perform on a wide blade, giving the user more control over the knife when cutting and rock chopping. The blade has a curve to the cutting edge, allowing for the use of the rock chopping technique. There is also a generous heel on the knife so there is plenty of clearance for your knuckles.
The blade is made from damascus steel which is a traditional steel used to create Japanese knives. Its distinctive river effect pattern on the blade is typical of Japanese style knives and greatly adds to the attractiveness of the knife. The blade contains a high carbon content which makes the steel harder, allowing for a finer cutting edge. Higher carbon content also makes steel more brittle, increasing the likelihood of chips along the blade edge. To offset its brittle nature the core of the blade is made from VG-10 steel. VG-10 contains a combination of molybdenum, chromium, vanadium and cobalt which add to the durability and flexibility of the knife whilst retaining the hardness from the carbon. The addition of a high quantity of Chromium (15%) also makes the knife very rust-resistant as chromium is the element used to make stainless steel.
The handle takes its style from the western influence rather than the typical Japanese style of a tapered cylinder. It’s nicely curved to fit the palm of your hand naturally and designed in a way that still makes choking the blade feel natural and comfortable. The wooden mekata handle is attractive and nice to the touch and the three studs give extra strength.
There is a great balance between the handle and the blade of the knife and rock chopping with it is a pleasure, it really is a great knife to use and the unique design has been executed fantastically to produce a knife which is both stylish and very user friendly.
The Nanfang Brothers chef’s knife comes in a nice presentation box, making it perfect to be wrapped for a wedding gift.
You can take a look at the Nanfang Brothers Damascus Chef’s Knife on Amazon here.
This Fanteck 8-inch Gyuto offers a slightly more economical option but still delivers in terms of style.
This is a Gyuto knife design in a traditional Japanese fashion. Gyuto is the Japanese equivalent to the western chef’s knife, offering a slightly more curved cutting edge than many other traditional Japanese knives. The cutting edge of this Fanteck Gyuto only has a slight curve to it so it’s not the ideal knife for rock chopping, but this is the more traditional style and it still provides a razor-sharp finish to the blade edge.
The blade is made from damascus steel, traditional in Japanese knives. The edge of the knife is sharpened to a 10 – 15 degree and to make it super sharp, as a comparison, top quality western chef’s knives will only have a 20-degree angle on the cutting edge. The steel used is called VG-10, it’s made from high carbon making the blade itself extremely strong, which allows for the finer cutting edge. Carbon knives can be brittle and rust easily so VG-10 contains a combination of molybdenum, chromium, vanadium and cobalt which add to the durability and flexibility of the knife whilst retaining the hardness from the carbon. The addition of a high quantity of Chromium (15%) also makes the knife very rust-resistant as chromium is the element used to make stainless steel.
The handle is made from Pakka wood, this is a very popular material to use in Japanese knife manufacture due to its strength and durability, it also has a beautiful natural aesthetic. The handle is smooth to the touch and easy to clean, simply wipe down. Like many Japanese knives, the handle is a tapered cylindrical shape, providing a comfortable surface to hold as no angled sides can dig into the hand whilst in use.
This knife comes with a couple of great additional items. Firstly there is a quality knife sheath which is ideal to protect the blade from any damage when it’s not being used. It’s often difficult to store quality Japanese style knives as you need to be extra careful of it being damaged in loose cutlery drawers but this handy sheath should ensure it’s protected no matter where it’s stored. There’s also a small knife sharpener which comes with it. Although for proper sharpening I would recommend the use of whetstones on a knife like this (take a look further down the article if you’re interested in whetstones), but it’s a nice little addition to provide a quick sharpen of the knife.
All of this comes in an attractive presentation box which is perfect for wrapping and giving as a wedding gift.
You can take a look at the Fanteck Gyuto on Amazon here.
Additional knife gift items
We all have a budget in mind when we’re looking for a wedding present and if you have a little spare there are some additional items that go fantastically well with quality kitchen knives. Quality knives are all about sharpness, that’s really the main point (bad joke!). So it goes without saying that one of the best items to give alongside a quality knife is a tool to sharpen it.
I think there are two great tools that go perfectly with any of the knives I’ve mentioned above, both are tools which the happy couple can use at home to keep their knife sharp.
One key thing to note with the knives I’ve listed is that they are made from extremely hard steel, so they need a proper sharpening tool. You will often see steel rods marketed as sharpening rods. They are no good at all at sharpening! Sharpening requires a material abrasive or harder than the knife itself so that it can remove a thin layer of the knife steel to unveil a fresh sharp layer underneath. A steel rod is no harder than these steel knives so they won’t be able to sharpen them, they will only be able to hone them. If you’re interested I have actually written an article on the difference between honing and sharpening a knife which you can check out here.
For now, let’s take a look at some different options for sharpening.
Whetstones, sometimes called sharpening stones or water stones are an abrasive stone, a bit like a flat brick in appearance. They come in different ‘grits’ and the grit represents how abrasive the surface is. Lower grits, such as 240 grit, are more abrasive and are used when a knife has accumulated small chips in the blade edge. Finer grits are then used to create a really fine sharp edge on the knife. I find you can usually finish a knife off well with a 1,000 grit stone, but they do go up to 6,000 if you really want a super fine polish knife edge.
To give as a gift, I’d recommend the Richardson Sheffield sharpening stone. It has a two-sided grit at a 240 grit and 1,000 grit. That will take care of most sharpening needs the user will have. If they get really into sharpening then they can always purchase themselves a 1,000 – 6,000 stone.
You can take a look at the Richardson Sheffield sharpening stone on Amazon here.
Ceramic sharpening rod
I said above than a steel rod is no good for sharpening. You need a material harder than the steel blade you’re trying to sharpen. I’d recommend a ceramic sharpening rod, they are easy to use and will do a great job of sharpening your knives. Whetstones are great for a more refined finish, but ceramic rods are much quicker and easier to use and you’ll still be able to nicely sharpen the blade, it just won’t be quite as good a finish as you would achieve on a whetstone. One word of advice on sharpening rods, diamond-encrusted rods will also sharpen these knives but I would not recommend using them, I thin diamond is just too abrasive and it can be easy to actually remove too much steel from the blade and damage the nife, this is why I prefer ceramic which is much more gentle.
The Wüsthof ceramic sharpening rod is a fantastic choice. You can take a look at it on Amazon here.