What is an “s-grind” knife anyways?

S-grind knives are quickly gaining popularity in the world of high-end chef's knives, thanks to their unique design and versatile performance. Characterized by two channels ground into the sides of the blade, the S-grind enhances food release and allows for a tailored weight distribution, depending on the knife's purpose and intended use. Unlike convex grind knives, S-grind knives typically feature a thicker spine while maintaining a remarkably thin edge geometry. This design results in a blade that is stiff and durable, yet retains an exceptionally fine cutting edge, all while significantly reducing the overall weight of the knife.

Many premium chef's knives are designed with ultra-thin blades to enable precise chopping, slicing, and minimal metal removal during sharpening or reprofiling. While these thin blades are excellent for precision tasks, they are often more flexible and delicate, which can limit their range of uses. A flexible blade is ideal for tasks like filleting fish, but it can be less effective when tackling tougher ingredients, such as butternut squash.

In contrast, S-grind knives strike a balance between the robust sturdiness of a cleaver and the agility of a fillet knife. The stiff spine provides excellent control, while the thin cutting edge allows for precision. The channels on the blade also help with food release, preventing ingredients like thinly sliced cucumbers or potatoes from sticking to the edge. While this may not be an issue when preparing small quantities for a salad, it becomes a significant advantage when processing large volumes of ingredients, such as in a professional kitchen setting.

Ultimately, the choice between an S-grind and a convex grind chef’s knife comes down to personal preference. However, if you’ve never used an S-grind knife before, it’s definitely worth giving one a try—its unique combination of stiffness, precision, and food release might just change the way you approach your kitchen tasks.