Gordon Ramsay is famous not only for his fiery personality and Michelin-starred cuisine, but also for his insistence on quality, especially when it comes to knives.
The blades in his kitchen are chosen with the same care as his ingredients.
In this guide, we’ll break down what knives Gordon Ramsay uses, why he uses them, and how you as a retailer can source comparable knives.
Ramsay’s kitchen essentials: The 5 key knives
Gordon Ramsay doesn’t believe you need a dozen different knives cluttering up your kitchen.
In fact, he’s famously said that “basically, you need three knives” for everyday cooking.
Those three essentials are a chef’s knife, a serrated knife, and a paring knife – and with just these, Ramsay says, “you can’t go wrong”.
- Chef’s knife – The workhorse of the kitchen. Ramsay uses this all-purpose knife for chopping, slicing, dicing, and mincing. An 8-inch chef’s knife can tackle everything from herbs to meats. He advises choosing one that feels balanced in your hand for maximum control.
- Serrated knife (bread knife) – A long knife with a toothed edge, perfect for foods with a hard exterior and soft interior. Ramsay uses a serrated knife to slice breads, pastries, and even tomatoes without crushing them.
- Paring knife – A small knife for precision tasks. Ramsay calls this one “brilliant for chopping vegetables” and uses it for peeling, trimming, and detail work. Its small blade makes it easy to mince garlic or devein shrimp with finesse.
However, in a professional setting like Hell’s Kitchen, that essential trio expands. To handle the high-volume, precise butchery of meat and fish, two specialized blades are added to the arsenal, completing the set of five knives that truly cover all bases.
- Boning knife – The essential tool for meat fabrication. You will never see a professional chef trying to debone a chicken or French a rack of lamb with a chef’s knife. The thin, sharp, and semi-flexible blade of a boning knife is designed to work cleanly around bones and through joints. It minimizes waste and allows for precise cuts, which is critical when working with expensive cuts of meat like a whole beef tenderloin for Ramsay’s signature Beef Wellington.
- Fillet Knife – The master of seafood. Fish is delicate and expensive. The fillet knife’s long, thin, and highly flexible blade is purpose-built to glide between the skin and flesh, and to navigate around the rib cage to produce perfect, bone-free fillets. For dishes like the iconic pan-seared salmon or sea bass, a fillet knife is non-negotiable for achieving clean, professional results and maximizing yield.
Beyond these basics, Ramsay emphasizes quality. He urges cooks to “hold a knife in your hand and see if it feels right” before buying.
A comfortable handle and good balance are key: “The firmer the grip, the better the chopping. The heavier the handle, the more control you’ve got,”
In short, the best knife is one that fits your hand well and is built to high standards.
So what are the knives that fit the bill for Gordon Ramsay? Let’s explore the brands and blades he trusts.
The brands behind the chef: Ramsay’s go-to knife manufacturers
Over the years, Gordon Ramsay has used knives from several well-known manufacturers, each chosen for its craftsmanship, material quality, and kitchen performance.
While these brands are not affiliated with LeeKnives, understanding their core features offers valuable insight into what professional chefs like Ramsay prioritize in their tools.
Workhorse Brands: Seen in Ramsay’s Hands
Wüsthof is a heritage brand based in Solingen, Germany, a city long associated with premium blade making. Established in 1814, the company is known for its precision-forged knives made from high-carbon stainless steel.
Common design features include a full-tang construction, triple-riveted handle, and balanced bolster.
Ramsay has used Wüsthof knives throughout his career, particularly in professional and TV kitchen settings.
Their durability and consistency have made them a staple among chefs who prefer a traditional Western-style blade.
J.A. Henckels (Zwilling) is another Solingen-based manufacturer, with a history dating back to 1895.
Henckels knives are typically forged from high-carbon “NO STAIN” stainless steel, known for its corrosion resistance and edge retention. Many models also go through an ice-hardening process for additional strength.
In shows like Hell’s Kitchen, Henckels knives are frequently used by contestants, likely due to their accessibility and ability to perform under fast-paced, high-volume cooking conditions.
Their design tends to emphasize comfort and robustness, with ergonomic handles and full-tang construction.
Long before any official partnerships, Ramsay was often seen wielding Shun knives, particularly their Classic and Premier lines.
Shun is a premium Japanese brand known for its handcrafted quality. Their blades typically feature a hard VG-MAX steel core clad in layers of Damascus steel, creating a stunning visual and a razor-sharp, long-lasting edge (often at a 16-degree angle).
This is the brand that truly represents his appreciation for the precision and slicing prowess of Japanese cutlery, which he uses for delicate tasks like preparing fish or fine vegetable work.
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Partnerships & Endorsements
In collaboration with Royal Doulton, Ramsay helped create a branded line of knives tailored more toward the home kitchen. Royal Doulton is a British company better known for its fine tableware, but its knife collection, including the “Gordon Ramsay Maze” set, aims to balance affordability with functionality.
These knives are made from stainless steel and feature design elements influenced by both Western and Japanese styles. The sets typically cover core kitchen essentials such as a chef’s knife, paring knife, and bread knife. They’ve been positioned as a reliable, mid-range option for everyday use.
HexClad, a more recent entrant in the cutlery space, partnered with Ramsay in 2021 as part of his role as brand ambassador.
The company’s knife line blends traditional Japanese blade techniques with modern aesthetics.
Each knife is constructed using 67 layers of Japanese Damascus steel, often with an AUS-10 core. The result is a hard, sharp blade with a Rockwell rating of around 60+, housed in a full-tang pakkawood handle.
These knives emphasize performance, edge retention, and visual appeal, aligning with current consumer preferences for high-end, design-forward kitchen tools.
What to look for in a professional knife: a buyer’s guide
Now that we know which knives Gordon Ramsay favors, let’s talk about why.
What makes these knives stand out?
The answer comes down to materials and design. Ramsay’s preferred knives share certain qualities: they use high-grade steel (German or Japanese, often high-carbon), they have a solid full-tang construction, and they’re built for sharpness, balance, and durability.
Here are a few key points:
German vs. Japanese steel
Ramsay uses both German and Japanese knives, each for their own strengths. German knives (like Wüsthof and Henckels) typically use slightly “softer” high-carbon stainless steel (around 55–58 HRC hardness). This makes them tough and forgiving – ideal for heavy-duty chopping and rocking motions without chipping.
The steel (often X50CrMoV15 in German blades, resists corrosion well and is easy to re-sharpen.
Japanese knives, on the other hand, use harder steel (often 60+ HRC) for a screaming-sharp edge, perfect for precision slicing. Ramsay loves Japanese blades for their ability to slice effortlessly with smooth, clean cuts, crucial for fine work and delicate ingredients.
The trade-off is that hard Japanese steel can be more brittle, but in the hands of a skilled user it yields beautifully thin, exact cuts.
In short, German steel gives durability and weight, while Japanese steel offers sharpness and agility. Ramsay leverages both: German knives when he needs robust versatility, Japanese when he demands ultra-sharp accuracy.
Learn more
An In-Depth Look at Japanese vs. German Knives
High-carbon stainless steel
Whether German or Japanese, most of Ramsay’s knives are made of high-carbon stainless steel alloys. High carbon content (often ~0.5% to 1% in these knives) is what allows a blade to be hardened for better edge retention.
For example, Wüsthof and Henckels use proprietary high-carbon stainless blends that balance hardness with rust resistance (adding chromium for the stainless factor).
This means their knives can take a very sharp edge and keep it, but also won’t rust easily like plain carbon steel. Ramsay benefits from this because he can go longer between sharpenings even with heavy use.
As a retailer, explaining “high-carbon stainless” to customers is worth it – it’s essentially the best of both worlds for kitchen knives. (If you’re curious about the differences, see our primer on carbon steel vs stainless steel knives for more details on edge retention and maintenance.)
Learn more
Carbon Steel vs. Stainless Steel: A Knife Steel Comparison
Full Tang Construction
All of Ramsay’s favored knives feature a full tang, meaning the blade’s metal extends through the handle to the end. This isn’t just a trivial design point, it dramatically improves a knife’s strength and balance.
A full-tang knife won’t snap at the handle under stress, and it gives a reassuring heft.
Ramsay’s German knives have visible full tangs with riveted handles, and even the Japanese-style knives he uses (like HexClad) are engineered as full tang for stability.
For buyers, a quick way to judge quality is to look for that tang. (You can literally point this out to customers in your store – it’s an easy visual indicator of a well-built knife.
Learn more
Full Tang vs. Partial Tang Knife: Which Is Better?
Edge grind and blade design
Ramsay’s knives generally have a double-beveled edge (sharpened on both sides), which is standard for Western knives and many Japanese hybrids.
This makes them versatile for right or left-handed use and for various cutting techniques.
The angle of the edge can differ, German knives often around 20 degrees per side, Japanese around 15 degrees or even less. For instance, HexClad’s knives are honed to a 12-degree angle per side, reflecting Japanese-style keenness.
The blade profiles also vary: German chef’s knives have a pronounced curve (belly) suitable for rocking chops, whereas Japanese gyutos and santokus are straighter for slicing.
When stocking knives, think about including both styles to cater to these different preferences. Some customers will want the classic German chef’s knife shape, others might prefer the flatter profile of a santoku, and Ramsay has shown there’s merit to both.
Learn more
What Is a Knife Bevel?
Handle and balance
Ramsay often mentions the importance of a comfortable handle grip.
The knives he uses have well-thought-out handles: Wüsthof and Henckels with ergonomic polymer or wood handles (often with a bolster for a smooth thumb grip at the blade), HexClad with contoured pakkawood, etc.
The balance point on these knives is usually right where the blade meets the handle – a sign of good design that makes the knife feel nimble. Retailers should note that professional chefs like Ramsay choose knives that become an extension of their hand.
All the brands we discussed invest in handling engineering for this reason. A well-balanced knife reduces fatigue and improves precision, which is invaluable in both restaurant kitchens and home kitchens.
Learn more
Everything You Need to Know about Kitchen Knife Handles
Tips for selling knives as a wholesaler
1. Work with quality knife manufacturers
Well-known names like Wüsthof, Henckels, Royal Doulton, and HexClad carry weight with customers.
If you can source similar quality to these brands through distributors, they practically sell themselves.
You can also compete by offering German or Japanese knives with comparable specs: forged high-carbon stainless steel, strong balance, and professional durability.
Position them as “equivalent in quality to Ramsay’s favorites” to build confidence.
Learn more
Forged vs. Stamped Knives: Break Down the Differences
2. Highlight the features Ramsay values
When pitching to buyers or marketing to consumers, don’t just say “sharp.” Point out the exact features Ramsay emphasizes: full tang construction, high-carbon German steel, Japanese Damascus layers, forged not stamped blades.
A restaurant supply manager, for example, understands why a full-tang forged knife will outlast a stamped one. And even home cooks recognize buzzwords like “German steel” or “Damascus finish.”
Using Ramsay’s standards in your sales copy or conversations makes your offering sound authoritative and credible.
Learn more
Damascus Steel vs. Carbon Steel: Which Is Better?
3. Educate your customers
Ramsay’s popularity gives you a ready-made teaching angle. A blog post or in-store display titled “What knives does Gordon Ramsay use?” can double as a mini buying guide.
Explain the logic of his “holy trinity” (chef’s knife, serrated knife, paring knife) and walk customers through German vs. Japanese steel differences.
By educating them, you’re also nudging them toward higher-value knives.
A shopper who understands why Rockwell hardness or full tang matters will see more value in investing in quality, and you’ll build trust in the process.
4. Explore private label and custom manufacturing
Ramsay did it himself with Royal Doulton: identify the essentials, work with a manufacturer, and launch a branded line. Retailers can replicate this playbook.
Through private label or OEM/ODM partnerships, you can design knives that match Ramsay-approved specs (e.g., German 1.4116 steel, ergonomic pakkawood handles) but carry your own branding.
This path gives you higher margins, unique positioning, and long-term brand equity.
Partnering with experienced manufacturers like LeeKnives ensures the knives aren’t just marketable, but genuinely high-performance.
Launch Your Custom Knife Line Faster with LeeKnives
Complete OEM/ODM support—from design to final shipment—so you can focus on growth.
Backed by warehouses in the U.S. for fast, reliable delivery.
5. Leverage Ramsay’s name ethically
You don’t need an official endorsement by Ramsay to grow your business but you need to be tactful.
Use phrasing like “This knife is crafted from Japanese Damascus steel with a 60 HRC hardness – the same type of construction favored by chefs like Gordon Ramsay.” Or use one of his famous quotes in your marketing to emphasize knife quality.
Just be clear you’re drawing inspiration, not claiming endorsement. Done well, this taps into his authority while keeping your messaging honest.
How LeeKnives can help
Understanding Ramsay’s knife preferences highlights one thing: quality matters.
Whether it’s German durability or Japanese sharpness, the principles behind his choices are the same ones that guide serious buyers and chefs.
At LeeKnives, we help retailers, e-commerce brands, and restaurants bring that same level of quality to their own shelves. Our services include:
- Wholesale program: competitive pricing on bulk orders of premium knives.
- Private labeling: add your logo to our existing designs for fast, market-ready products.
- OEM/ODM manufacturing: create fully custom knives, from blade steel to handle material.
- Premium materials: German and Japanese steels, pakkawood handles, full-tang construction, and more.
If you’re ready to stock knives that meet chef-level standards, or build your own signature line, we’d love to partner with you.
Get a wholesale quote today and discover how Leeknives can sharpen your competitive edge in the knife market.
FAQs
What knives are used on Hell’s Kitchen?
The contestants typically use Henckels knives, supplied as part of the show’s sponsorship. Ramsay himself has also been seen using Wüsthof.
While the exact brands can vary by season, the knives always follow the same principles he values: durability, sharpness, and professional-grade quality.
Does Gordon Ramsay own HexClad?
No. Ramsay is not the owner of HexClad. He is a partner, ambassador, and product collaborator who helped develop and promote the brand’s cookware and knives.
Is it worth investing in an expensive knife set?
Yes. A high-quality set may cost more upfront, but it lasts longer, stays sharper, and performs better than cheap alternatives.
For home cooks, this means less frustration and safer, cleaner cuts. For restaurants and retailers, it means reliability and satisfied customers.
What cutting board does Gordon Ramsay use?
Ramsay often recommends sturdy wooden or composite cutting boards because they protect the knife’s edge and provide a stable surface. Want to learn more? Check out our guides on the best cutting board materials and best cutting boards for knives.
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