Guides
S4 or S1: which Season knife is right for you?
The short answer: choose the S4 if you want a solid, sturdy knife with a triple-riveted handle; choose the S1 if you prefer a lighter knife, or love the traditional Japanese look. Both have 67-layer Damascus blades in a raindrop pattern, both are double bevelled, both carry a lifetime guarantee, and the chef's knife in each range is £100.
Side by side
| S4 | S1 | |
|---|---|---|
| Build | Full tang, triple-riveted rosewood handle | Rosewood and ebony handle, sustainably sourced |
| Feel | Solid and sturdy, balanced at the bolster | Lighter than most chef's knives of this quality |
| Look | Western handle | Traditional Japanese profile |
| Core steel | 10CR, 61 HRC, 15 degree edge | Japanese VG-10 stainless |
| Blade | 67-layer Damascus, raindrop pattern, double bevel (both) | |
| Chef's knife | 21cm, £100 | 16cm (129g) £80; 20cm (149g) £100 |
| Full set | 7 Piece Knife Block Set, £425 | 7 Piece Knife Block Set, £425 |
| Guarantee | Lifetime (both). Hand wash. | |
Choose the S4 if
- You are reassured by something solid. The tang runs the full length of the handle and is held with three rivets. Kitchen knives do not get much tougher.
- You cook a bit of everything, from squash and onions to a Sunday roast, and want one knife that takes all of it in its stride.
- You want an edge that lasts. The 10CR core is hardened to 61 HRC and ground to 15 degrees, so it takes a fine edge and holds it.
Choose the S1 if
- You prefer a lighter knife. The 20cm chef's knife weighs 149g and moves quickly through long prep sessions; the 16cm, at 129g and £80, is nimble for smaller hands and smaller boards.
- You love the traditional Japanese design. Many people choose the S1 for its look alone: the profile, the rosewood and ebony handle, the raindrop pattern.
- You want Japanese VG-10 steel, a well-known stainless steel that takes a keen edge and keeps it.
Still not sure?
Ask yourself one question: have you ever wished a knife felt heavier and steadier, or lighter and quicker? Heavier and steadier is the S4; lighter and quicker is the S1. If you are near one of our shops in Islington, Crouch End, Balham or West Hampstead, come and hold both.
For the principles behind the choice, read how to choose a chef's knife. Both ranges use Damascus blades: what is Damascus steel? explains what the layers do.
The ranges
S4: Chef's Knife 21cm £100; Santoku 18cm £100; Santoku 13cm £55; Utility £60; Paring £55; Bread Knife 23cm £100; Carving £90; 3 Piece Knife Set £200; 7 Piece Knife Block Set £425.
S1: Chef's Knife £80 to £100; Santoku 18cm £90; Utility 12cm £75; Paring 9cm £70; Bread Knife 23cm £90; Carving 23cm £90; Boning and Filleting 16cm £75; 7 Piece Knife Block Set £425.
All Season knives are sold to over-18s only, with ID shown on delivery. Both ranges sharpen beautifully on the Season Whetstone (£35, 1000 and 6000 grit).
Questions people ask
Which is sharper? Both take a very fine edge. How sharp either stays depends on honing, the board you cut on and a few minutes on a whetstone two or three times a year.
Which is better for a beginner? Whichever feels right. If you are unsure, the S4's weight and solid handle feel steady and familiar.
Can I mix S4 and S1 knives? Of course. Plenty of cooks keep a sturdy S4 chef's knife alongside a light S1 santoku.
Is there a full set in each range? Yes. Both come as a 7 Piece Knife Block Set: five knives, kitchen scissors and an acacia block, £425.
How do I keep either one sharp? Hone weekly and sharpen on a stone two or three times a year. See how often should you sharpen a kitchen knife?
Cook like it matters.
From the cooks at Season, a London cookshop since 2005.