--- product_id: 9364459 title: "Renaissance Chef's Knife" brand: "mercer culinary" price: "€ 113.58" currency: EUR in_stock: true reviews_count: 13 category: "Mercer Culinary" url: https://www.desertcart.fi/products/9364459-renaissance-chefs-knife store_origin: FI region: Finland --- # 8-inch forged high-carbon steel blade shortened bolster for easy sharpening triple-riveted ergonomic Delrin handle Renaissance Chef's Knife **Brand:** mercer culinary **Price:** € 113.58 **Availability:** ✅ In Stock ## Summary > 🔪 Elevate your kitchen game with precision and comfort — the chef’s secret weapon! ## Quick Answers - **What is this?** Renaissance Chef's Knife by mercer culinary - **How much does it cost?** € 113.58 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.fi](https://www.desertcart.fi/products/9364459-renaissance-chefs-knife) ## Best For - mercer culinary enthusiasts ## Why This Product - Trusted mercer culinary brand quality - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - • **Effortless Sharpening Edge:** Shortened bolster design exposes the full blade, making maintenance quick and hassle-free. - • **Lifetime Durability Guarantee:** Built to withstand daily kitchen demands backed by Mercer Culinary’s lifetime warranty—cut with confidence. - • **Precision-Crafted 8-Inch Blade:** Forged from high-carbon German steel for razor-sharp, rust-resistant performance that lasts. - • **Professional Grade Versatility:** Perfect for slicing, dicing, chopping, and mincing a wide variety of ingredients with unmatched stability. - • **Ergonomic Triple-Riveted Handle:** Delrin handle with full tang and rounded spine ensures superior grip, balance, and comfort during extended use. ## Overview The Mercer Culinary M23510 Renaissance 8-Inch Chef's Knife features a forged high-carbon German steel blade designed for exceptional sharpness and corrosion resistance. Its shortened bolster allows easy sharpening by exposing the full blade, while the triple-riveted Delrin handle with a rounded spine offers ergonomic comfort and superior balance. Ideal for culinary students and professionals, this knife excels at slicing, dicing, chopping, and mincing a wide range of ingredients. Backed by a lifetime warranty, it delivers professional-grade performance at a fraction of the cost of comparable German brands. ## Description This high-performing knife featuring a one-pieced forged construction is designed to bring new life to a kitchen classic. The high carbon no-stain Germany cutlery steel is built to withstand slicing, dicing, and chopping thanks to its rust and corrosion-resistant properties. This is the ideal knife for a variety of tasks such as cutting fruit, chopping vegetables, or cubing meat for your signature dishes. Holding almost as much importance as the blade itself, the handle provides the perfect grip to ensure safety and comfort in each slice. The Delrin handle's full tang design is triple riveted for durability and exceptional balance. It features a rounded spine for a more ergonomic and comfortable grip. As you slice delicate cuts of beef or prepare chopped salad, the taper-ground edge provides the sharpness needed to increase efficiency and stability. Featuring a one-piece, forged construction this chef's knife is sure to provide you with longer-lasting use. Plus, the full tang blade allows for better balance so that users can cut, slice, and dice food safely. Review: Excellent knife for the price - Mercer knives are made with the same steel as Wusthof, Henckels, and Messermeister, but cost a fraction of what the German-made equivalents do. They're not quite as well finished as their German counterparts, but that can actually be an advantage- that mirror polish on the Wusthof is beautiful to behold, but any knife that gets any use at all will inevitably get scratches on the blade and handle. The more polished the knife, the more the scratches stand out. The Mercer knife takes a few design cues from Messermeister, namely the thinner blade, the abbreviated bolster web, and the rounded spine. Back in the 1980s, when Wusthof was king, the thinking was that a heavier blade was better, that somehow the weight of the blade would "do the work for you"- a silly proposition. A thinner blade goes through the food easier and without as much wedging, and the lighter weight is much less fatiguing. The only time a heavier blade is better is if it isn't sharp, and you have to force it through the food with brute strength. Sharpen your knives and you won't have to worry about it. For a long time, a fully webbed bolster was considered a sign of quality. The reason being that it identified the knife as being forged, rather than stamped. The web itself (which is what most people mean when they say "bolster") serves no purpose, and actually gets in the way of sharpening the knife properly, and makes it far more difficult than it needs to be. Messermeister and Mercer have done away with the webbed bolster, so there's nothing getting in the way of keeping your knife sharp. Wusthof and Zwilling/Henckels have nice, crisp, squared-off edges on the spine of the knife. It looks pretty, but when holding the knife properly, the square edges dig into the skin where your index finger meets the palm of your hand. Messermeister and Mercer round off those sharp corners, making it more comfortable to hold correctly, especially when using it for any length of time. I personally don't like the Mercer 10" Chef knife, and the 8" (which is considered the norm for household use) is just not quite enough knife. In my experience, the 9" Chef Knife is the sweet spot, and the one I recommend. This is the knife that will handle 80% of your cutting needs. After that, an inexpensive serrated bread knife and paring knife (serrated knives aren't worth sharpening, once it gets dull, it's best just to get a new one, so a reasonably cheap stamped bread knife is the way to go) will round out the kit. After that, if you're going to be fabricating proteins and/or boning out poultry, a 5.5" boning knife will come in handy. Review: Wusthof quality steel, at a fraction...just use a good whetstone first - UPDATE Jan 6, 2019: it’s been almost a year since I sharpened these by hand on my whetstone. I expected to have to have done that again way sooner, and even over my holiday break (I probably just wanted to, there is something therapeutic about the rhythm of a whetstone). After 9 months of almost daily use, as I enjoy cooking and do it often, these are still razor sharp. All I do it swipe it gingerly in my honing steel a few times every few days and it’s been all they have needed. What a quality product. Ps. One of my knives is a 6” Wustof chef knife (more like a petty knife) which I also use often. The Mercer and the Wusthof is comparable in quality in every way. While these don't come from the factory with a fantastic edge (trust me, it is plenty sharp off the line though), these are some high quality knives. Even though I'm not a trained chef, I'd say I'm on the higher end of the amateur culinary enthusiast and can chiffonade and brunoise with the lot. I purchased the 8" short bolstered chef knife, 7" santoku (wife's preferred style), 6" stiff boning knife, and 3.5" paring knives. Once I took these to the whetstone and got a shaving-sharp edge on it, it's been music since. It's been about 9 months since I've done that, and the edges are still ridiculously sharp. I use a Mercer genesis honing steel in between uses and it's done the job beautifully. These knives hold their edges very well assuming you're not abusing the knives or keeping them knocking around in a drawer. I love the weight of these vs a transitional full bolstered Wusthof. You get EXACTLY the same quality steel as the high end Germans, with the slightly lighter (and better in my opinion) balance of Japanese blades. The added bonus is the chef knife comes with a rounded spine, which is super comfy if you use a pinch grip (as you should). An additional plug for the boning knife too. It's a sheer joy to use and I've broken down whole ribeyes, briskets, and many a fowl with it. Again, LOVE THESE KNIVES. Top quality for a fraction of the price. ## Features - Great for culinary students and professionals alike - Slices, chops, dices, and minces a large variety of ingredients with ease - Shortened bolster makes sharpening easier by exposing the full blade - Delrin handle is triple-riveted and includes an ergonomic design - Taper-ground edge increases stability and efficiency ## Technical Specifications | Specification | Value | |---------------|-------| | ASIN | B002R1CGV6 | | Best Sellers Rank | #7,076 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #10 in Chef's Knives | | Blade Color | Silver | | Blade Edge | Plain | | Blade Length | 8 inches | | Blade Material | High Carbon Steel | | Blade Material Type | High Carbon Steel | | BladeLength | 8 inches | | Brand | Mercer Culinary | | Brand Name | Mercer Culinary | | Color | Chef's Knife | | Construction Type | Forged | | Customer Reviews | 4.7 out of 5 stars 3,177 Reviews | | Global Trade Identification Number | 00765301905620 | | Handle Material | Delrin , Santoprene | | Included Components | Chef's Knife | | Item Length | 8 inches | | Item Type Name | Mercer Culinary M23510 Renaissance 8" Forged Riveted Chef's Knife | | Item Weight | 8.8 ounces | | Manufacturer | Mercer Culinary | | Manufacturer Part Number | M23510 | | Manufacturer Warranty Description | Lifetime warranty | | Material Type | Stainless Steel | | Model Number | M23510 | | Number of Items | 1 | | Size | 8" | | UPC | 765301905620 778295143541 | | Unit Count | 1 Count | ## Product Details - **Blade Edge:** Plain - **Blade Material:** High Carbon Steel - **Brand:** Mercer Culinary - **Color:** Chef's Knife - **Handle Material:** Delrin, Santoprene ## Images ![Renaissance Chef's Knife - Image 1](https://m.media-amazon.com/images/I/51NCTaMX+vL.jpg) ## Available Options This product comes in different **Color, Size** options. ## Questions & Answers **Q: Are these actually made in Germany? Does it say on the package? I've heard they are made in Asia somewhere......** A: they are not made in germany only the steel use in the knife its self is, it is assembled in Taiwan ( i just checked the side of the blade) they are great knifes i first got hooked on them from culinary school seeing all of our knifes in out kit were mercer and ive bought many more since. i also work in a kitchen so it is great having a sharp quality knife on hand, not to expansive just incase something may happen. with proper care mercer renaissance far surpases my wusthof knife set **Q: Finish quality? I've read on-line that these aren't quite as finished overall as the more expensive German brands, specifically the spine is sharp.** A: I have German made knives, using the best German steel and this 3.5" version is the equal of any of them... No sharp spine, beautifully ground and finished, sharp from the packaging, handles very well, etc... Yes, made in Taiwan of exceptionally good German steel, and I will continue to buy these for now on. **Q: how thick is the blade and how much does it weighs,please?** A: The weight is 9.1 ounces so a bit over half a pound. The thickness of the blade is just a hair over 3/32” at its thickest point. Hope that helps! Love this knife by the way! You won’t be disappointed! **Q: Is the knife blade very thick like typical German chef knife where you feel like it is wedging the food as it cuts instead of slicing through it?** A: It is a great knife. It slices but you need to hone your knife with a steel every so often.. ## Customer Reviews ### ⭐⭐⭐⭐⭐ Excellent knife for the price *by G***T on April 21, 2025* Mercer knives are made with the same steel as Wusthof, Henckels, and Messermeister, but cost a fraction of what the German-made equivalents do. They're not quite as well finished as their German counterparts, but that can actually be an advantage- that mirror polish on the Wusthof is beautiful to behold, but any knife that gets any use at all will inevitably get scratches on the blade and handle. The more polished the knife, the more the scratches stand out. The Mercer knife takes a few design cues from Messermeister, namely the thinner blade, the abbreviated bolster web, and the rounded spine. Back in the 1980s, when Wusthof was king, the thinking was that a heavier blade was better, that somehow the weight of the blade would "do the work for you"- a silly proposition. A thinner blade goes through the food easier and without as much wedging, and the lighter weight is much less fatiguing. The only time a heavier blade is better is if it isn't sharp, and you have to force it through the food with brute strength. Sharpen your knives and you won't have to worry about it. For a long time, a fully webbed bolster was considered a sign of quality. The reason being that it identified the knife as being forged, rather than stamped. The web itself (which is what most people mean when they say "bolster") serves no purpose, and actually gets in the way of sharpening the knife properly, and makes it far more difficult than it needs to be. Messermeister and Mercer have done away with the webbed bolster, so there's nothing getting in the way of keeping your knife sharp. Wusthof and Zwilling/Henckels have nice, crisp, squared-off edges on the spine of the knife. It looks pretty, but when holding the knife properly, the square edges dig into the skin where your index finger meets the palm of your hand. Messermeister and Mercer round off those sharp corners, making it more comfortable to hold correctly, especially when using it for any length of time. I personally don't like the Mercer 10" Chef knife, and the 8" (which is considered the norm for household use) is just not quite enough knife. In my experience, the 9" Chef Knife is the sweet spot, and the one I recommend. This is the knife that will handle 80% of your cutting needs. After that, an inexpensive serrated bread knife and paring knife (serrated knives aren't worth sharpening, once it gets dull, it's best just to get a new one, so a reasonably cheap stamped bread knife is the way to go) will round out the kit. After that, if you're going to be fabricating proteins and/or boning out poultry, a 5.5" boning knife will come in handy. ### ⭐⭐⭐⭐⭐ Wusthof quality steel, at a fraction...just use a good whetstone first *by J***. on November 27, 2017* UPDATE Jan 6, 2019: it’s been almost a year since I sharpened these by hand on my whetstone. I expected to have to have done that again way sooner, and even over my holiday break (I probably just wanted to, there is something therapeutic about the rhythm of a whetstone). After 9 months of almost daily use, as I enjoy cooking and do it often, these are still razor sharp. All I do it swipe it gingerly in my honing steel a few times every few days and it’s been all they have needed. What a quality product. Ps. One of my knives is a 6” Wustof chef knife (more like a petty knife) which I also use often. The Mercer and the Wusthof is comparable in quality in every way. While these don't come from the factory with a fantastic edge (trust me, it is plenty sharp off the line though), these are some high quality knives. Even though I'm not a trained chef, I'd say I'm on the higher end of the amateur culinary enthusiast and can chiffonade and brunoise with the lot. I purchased the 8" short bolstered chef knife, 7" santoku (wife's preferred style), 6" stiff boning knife, and 3.5" paring knives. Once I took these to the whetstone and got a shaving-sharp edge on it, it's been music since. It's been about 9 months since I've done that, and the edges are still ridiculously sharp. I use a Mercer genesis honing steel in between uses and it's done the job beautifully. These knives hold their edges very well assuming you're not abusing the knives or keeping them knocking around in a drawer. I love the weight of these vs a transitional full bolstered Wusthof. You get EXACTLY the same quality steel as the high end Germans, with the slightly lighter (and better in my opinion) balance of Japanese blades. The added bonus is the chef knife comes with a rounded spine, which is super comfy if you use a pinch grip (as you should). An additional plug for the boning knife too. It's a sheer joy to use and I've broken down whole ribeyes, briskets, and many a fowl with it. Again, LOVE THESE KNIVES. Top quality for a fraction of the price. ### ⭐⭐⭐⭐⭐ Great knife at a good price. *by M***L on May 1, 2018* Just recived this today and got to try it out. Bought it to start replacing worn out knives in an old Farberware set. This 8" chefs knife was reviewed on youtube as being comparable to a $120 German knife. Being I formerly cooked professionally and wanted a great knife on a budget I decided to give it a try. Out of the package it seems quite sharp to me. The knife feels like it has good weight and is balanced like a higher end knife would be. I decided to wash it and chop up a salad for dinner. It did well gliding through all the vegies and especially tomatoes. It cut into the tomatoes with great ease, not smashing them at all. The only negitive is the blade has a taller profile and does not fit in the space in the block that came with my old set in any place of the old knife block but the cleaver's spot. You can see in the second photo where I have the tired old Farberware chef's knife next to the Mercer how much more substantial it is overall. So now I kinda need a better knife block to store this and the other new knives I plan to buy. Some will be Mercer for sure. 8/6/20 I am still using the knife and several other Mercer knives. They still are very sharp and to maintain that I had to purchase a sharpener that can do a 15° edge as that is what is put on at the factory. This is pretty much typical for Asian knives. I found it here on Amazon. I actually got one that can do 20° for most American and European knives and 15° as well. My advice is use these with a wood or Polly cutting board. Hard wash them as the dishwasher can dull or Nick knives. Sharpen when you can't cut tomatoes well with a good sharpener. ## Frequently Bought Together - Mercer Culinary M23510 Renaissance, 8-Inch Chef's Knife - Mercer Culinary M23210 Millennia Black Handle, 10-Inch Wide Wavy Edge, Bread Knife - Victorinox 6.7603 3.25 Inch Swiss Classic Paring Knife with Straight Edge, Spear Point, Black, 3.25", 3.25" Paring --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.fi/products/9364459-renaissance-chefs-knife](https://www.desertcart.fi/products/9364459-renaissance-chefs-knife) --- *Product available on Desertcart Finland* *Store origin: FI* *Last updated: 2026-09-15*