The blade is made from Japanese high carbon martensitic stainless steel (SUS420J2) which has been hardened and tempered for optimal sharpness. Sharp Heel – being able to sharpen the entire blade all the way back to the heel means you can keep the heel nice and sharp, which is great for mincing garlic and herbs. Squash slices stuck to the blades of every knife we tested, but it was easier to remove the squash from our pick’s blade. Invest in culinary excellence with our premium chef knife, a transformative tool that redefines your cooking journey.

However, since most well-made chef's knife have a weight-balance point near the bolster, a lot of professional cooks use the blade grip.Compared with the other budget knives we tried, testers preferred the Victorinox knife for its maneuverability and comfortable feel. The handle is larger than that of our top pick, and testers with large hands liked the generous knuckle clearance. At Jean Patrique, we believe that cooking knows no bounds and we are very proud to support the Mayor's Fund For London with their Kitchen Social initiative. For eligible items, we will replace any defective items with some exceptions regarding proper care and use. A chisel bevel can reach superior levels of sharpness but is more prone to chipping if used improperly.

If you were being generous, you'd say it's an ergonomic handle design, but in truth, it felt a little too chunky when I was gripping up on the blade, which is how I always use a chef's knife. If you’re looking for a set, their Chef’s Knife set features this stellar pick alongside the brand's Bread Knife and Utility Knife, all with blades made of Japanese three-layer (the Chef’s Knife and Utility Knife) or German (the Bread Knife) steel. If you’re starting out, it’s safer to place the tip of the honing rod on a cutting board, with the rod perpendicular to the board.Sohla has worked for some of New York City's best restaurants and is a cookbook author, social media star, video personality, and recipe developer for NYT Cooking. The factory edge isn’t as sharp as that of our other picks, so in our tests it left us with slightly split carrots. What we liked: Wüsthof is one of the leading brands of German knives, and its Classic chef's knife proved that it's still worthy of consideration for any knife collection. Being stainless they are suited to a household where not everyone can commit to the care required for the maintenance of carbon steel knives.

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. 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. Compared to traditional high-carbon steel, matrix powder steel does what was once thought impossible — combine hardness, strength, and stability without compromise. In our tests, it felt balanced, sturdy and comfortable: The blade is slightly narrower than other chef’s knives we tested, which proved to be good for slicing.It performed well, although something about the shape of the blade near the tip made me feel at times like I might accidentally cut myself, despite using the claw on my guiding hand. Renowned chef Julia Child once declared, "I can't imagine a day without a reliable chef's knife in my hands; it's the key to my culinary artistry. I like my 8 inches; however, they are sometimes too short when used in a professional kitchen (we need to prep larger food like an entire beef tenderloin that we need to portion size). The steel should be of good quality, the blade should be straight, and the handles, whether made of wood, resin, or some kind of plastic, should be solidly constructed, without any gaps, damage, or other obvious shortcomings. 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.