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

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We tested the knife on an assortment of ingredients, including onions, tomatoes and fresh mozzarella, and it sliced all of them with ease. We found it to be well-balanced, and we appreciate the thoughtful design: It's sturdy but not heavy, and the handle has nice rounded curves that help you maintain a secure grip. The design is smart, streamlined, and incredibly comfortable to hold, and the knife strikes a nice balance between some of the heavier German-style knives and the featherweight Japanese ones.

This tool doesn’t actually sharpen the blade—its sole purpose is to realign the microscopic teeth on the knife’s edge that get knocked out of alignment during use. We chopped some onions while gripping the knife farther back on the handle and found that the contoured handle accommodated that style of grip well.PROFESSIONAL KITCHEN PERFORMANCE ★ Expertly crafted from the finest German single layer X50 Ultra + Super Stainless Steel used in millions of professional kitchens worldwide. From forging to packaging, we garantee that all our operations are performed in the Thiers region in FRANCE by skilled workers to ensure a professional quality craft finish. In addition, this section of the knife can be angled or straight, and you may have to try a few styles to find what you prefer. It would’ve been one of our top picks, but our testers were split down the middle: People either loved this knife for its lightweight and razor-sharp edge or hated it because of its dimpled steel handle (which could get slippery in wet hands).

One of the more affordable options among the German-style knives tested, Mercer's Genesis chef's knife delivers good bang for the buck. The perfect everyday chef knife—ideal for dicing fruits and vegetables, cutting through thick cuts of meat, or chopping herbs. At a certain point, the question becomes less about quality and more about personal preference—how does this knife feel in your hand? Supplying Europe with quality cookware for over 20 years, Jean Patrique embrace the best of modern cooking technology and manufacture. We did notice that the portion of the blade near the handle is a bit wider than some of the other options on this list, which helps improve the durability of this pick but means that it's not ideal for delicate tasks like trimming around bones.Precision engineering and master craftsmanship come together to create a flawless blade that’s perfectly balanced for effortless cutting. This 8-inch chef's knife offers some heft but is still lightweight compared to the Western-style knives we tested.

There are a lot of factors that can go into this, including the size of your hand, how you hold the knife, and how you use it. Even lighter in weight than its more expensive sibling, the UX10, the Misono 440 offers an incredibly agile experience, with an especially sharp out-of-the-box blade. If you like the heft and the more substantial feel of a forged German knife, we recommend the Wüsthof Classic Ikon 8″ Chef’s Knife. This is the most widely recognized style of chef’s knife in the West—popularized by German knife makers Wüsthof and J. As it turns out, the company recommends that you don’t use the knife for hard ingredients (or frozen foods), because they can chip the blade.

It weighs more than most of the other knives I tested, giving it a solid and sturdy feel, but it still handles well and has a sharp edge. Do not, by any means, let your edge hit glass, granite, marble, or ceramics—not even a quick slice on a dinner plate. The sharp tip is particularly helpful when cutting around bones, and the fun handle colors are beautiful and great for personalizing. The long, sharp blade of a chef's knife allows for all sorts of cutting tasks, so you can slice a steak, chop a cucumber, dice an onion or mince some herbs. Like most other Japanese knives, this one is relatively thin and lightweight, at 171 grams, roughly five to 10 grams heavier than the Misono options.

As you watch a chef whipping a knife down the rod toward their hand at lightning speed, it’s easy to see yourself taking a thumb off. Just remember that for nearly every rule of thumb, there's an exception, and for most strongly held opinions, there's an equally strongly held counter-opinion. We suggest asking a local chef where they would send their personal knives (not the cheap kitchen-prep knives). To test the chef's knives, I examined each knife for flaws in the build quality, weighed them, took note of their specs, checked their out-of-the-box edge sharpness, and put them through a series of basic and common cooking tasks.

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. Compared with the other forged German knives we tested, this one’s thinner blade cut more smoothly through all of the veggies we chopped. Because gyutos are thinner and made of hard carbon steel, their edge takes a much more acute bevel angle, and they tend to stay sharper longer than German knives.