Chef's Path Professional Chef Knife Set - 8" Ultra Sharp Japanese Santoku Kitchen Knife - German High Carbon Stainless Steel Chefs Knife with Sheath & Premium Packaging - Best Value Cooking Knife

Product Information

I then finished with another edge-sharpness test to see if any had experienced a noticeable loss in cutting ability after the testing. What we liked: Misono is one of the better-known Japanese knife brands in the States, having built up a reputation among chefs for many years now. There is no kitchen knife more important than a chef's knife, unless, of course, you're an Italian nonna, in which case you can probably break down a cow with a dull paring knife. Mac Chef Series Slicing Chef's Knife: This doesn't feel as sharp or accurate as the other Mac options, but it's the most affordable.

It’s comfortable to hold, and it is a standout favorite among testers across a wide range of skill levels, regardless of their cutting style. From 1834 the Sabatiers of Bellevue have added the initial 'K' to all their knife blades, initially to differentiate themselves from the Sabatiers of Le Moutier, and more recently from the many pretenders. It was one of the only knives in our test that could cleanly slice tomatoes, chop onions, cut up carrots, bone a chicken and create thin ribbons of basil.Plus, it's full tang and forged, meaning it's made of one solid piece of stainless steel from tip to handle for better balance, but that does mean it's on the heavier side. Never put any sharp blade in the dishwasher, since it’s not good for the edge to bump up against other things, such as glassware and ceramic (materials that are harder than the steel). Wüsthof Classic Ikon Cook's Knife: The Wüsthof Classic Ikon Cook's Knife is another knife whose overall quality is good, but the handle design caused it to awkwardly bump my forearms during use. What we didn't like: It has a full bolster, which means that a thicker portion of metal runs from the handle down to the heel of the blade.

The experts in the Good Housekeeping Institute Kitchen Appliances and Innovation Lab test everything you'll need to whip up some of your favorite meals, including knives of all kinds. Bolster: The bolster, or how and where the blade flows into the handle, is another point of differentiation. The knives that I ended up recommending are ones that we both approve of, which should help cover a more diverse range of cooks and hand preferences. Overall, though, a divide opened up between the Japanese and Western knives in this test, with the Japanese ones tending to outperform the Western knives. SUPERIOR STAINLESS STEEL - Constructed from hard-wearing, high-carbon stainless steel for outstanding strength and long-lasting sharpness.The Premiere is another favorite that has a wider handle that fits comfortably in the hand and a sturdy dimpled blade that slices cleanly through food without feeling brittle. Unfortunately, the blade lost its edge after a few short tests, requiring sharpening soon after unboxing. Selecting a chef’s knife has a lot to do with personal preference, but we’re confident that the Mac MTH-80 is one of the most widely appealing knives available. inch Chef’s knife (for days that require less prep work), 10,5-inch Chef’s knife, 9 to 12-inch Yanagiba small fish, and bigger fish like seabass to salmon and tuna. If I were to lodge one personal complaint about that bolster, it would be that it's designed with some sharp angles that, while attractive, sometimes press uncomfortably into my hand during use.

A. Henckels Twin Four Star II Chef's Knife: This knife performed well on almost all the tests until it was time to cut the carrots, at which point it cracked them repeatedly instead of slicing through them cleanly.

Because of its importance in the kitchen, a chef's knife is one of the knives that most warrant a splurge.

If you want to send your knives out for sharpening, it’s important that you look for a professional who knows what they’re doing. It comes in cute packaging that is not only safe and easy to open but also provides instructions on how to hold the knife and how to use the entire blade like a pro. If you decide to make the jump from German to Japanese knives, this motion will take some getting used to.She has worked in test kitchens for small kitchen appliance brands and national magazines, including Family Circle and Ladies’ Home Journal. The humble Chef Knife is the definitive staple for every chef — novice or master — that makes tackling meat, seafood, vegetables, and herbs of all textures and sizes effortless. It features a high-carbon stainless steel blade that “rarely requires sharpening,” according to the brand. Don’t use anything abrasive on the blade, such as a Brillo pad or a scouring sponge, which can make little scratches in the metal.