Answer
Feb 06, 2026 - 02:49 PM
Chefs typically don't use Cutco knives because they prefer brands that offer higher-quality steel, superior balance, and more specialized designs tailored for professional use. Cutco knives are mainly marketed to home cooks through direct sales and are considered less suitable for the intense, repetitive tasks of a professional kitchen. While Cutco knives do use decent quality steel, their hollow-ground blades can cause the knife to wedge into food, requiring more force and reducing efficiency. This manufacturing method is less costly but doesn’t deliver the precision, durability, or control that professionals demand. Overall, Cutco knives lack the performance characteristics that chefs rely on in a demanding culinary environment.
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