Best Multipurpose Knife: Misen Chef Knife
The straight blade and sloped bolster of this chef’s knife makes this a comfortable and high-performing option for cooks of all experience levels. The knife measures eight inches long with a 15-degree cutting angle for effortless, precise cuts.
Key Features
Eight-inch blade High-carbon steel and alloy steel blade Alloy steel handle 1.34 pounds
What Customers Are Saying
Customers cited blade sharpness, handle design, and overall durability in their positive reviews. They also included that the knife was appropriately priced. However, some users were dissatisfied with how it arrived, as it didn’t come in quality packaging or with detailed care instructions.
Best Dimpled Blade: Mac Knife Chef Knife
This chef’s knife has a dimpled blade to cut through both hard and soft foods with relative ease. If you frequently cut through potatoes, apples, tomatoes, and other produce, they won’t stick to the blade. The wood handle also has a curved shape to reduce hand and wrist fatigue and a full-tang design to prevent the blade from detaching.
Key Features
Eight-inch blade Alloy steel blade Wood handle 6.5 ounces
What Customers Are Saying
This chef’s knife received primarily positive feedback from customers who thought that its performance was on par with their expectations given its premium price point. However, some users had issues with longevity, reporting that its blade didn’t stay sharp for long.
Best Entry-Level Knife: Victorinox Chef’s Knife
When it’s time to up your cooking game, buying a dedicated chef’s knife—rather than using a chef’s knife from a knife set—is an easy first step. This beginner-friendly option has a reliable stainless steel blade and a basic handle. It’s also affordable and dishwasher-safe.
Key Features
Eight-inch blade Stainless steel blade Plastic handle 7.5 ounces
What Customers Are Saying
Given the entry-level price point, many customers were impressed with how sharp the blade was when this chef’s knife arrived. However, some customers found the blade angle and handle grip to be awkward and uncomfortable.
Most Attractive: Aisyoko Chef Knife
This Japanese-style chef’s knife has a heat-treated steel blade that has been folded 33 times to create a unique water ripple design that resists staining, corrosion, and discoloration. The wood handle contributes to the knife’s light weight and decorative look.
Key Features
Eight-inch blade High-carbon stainless steel blade Wood handle 7.8 ounces
What Customers Are Saying
Happy customers appreciated that this chef’s knife arrived sharp, felt sturdy, was lightweight, and came in nice packaging. Unhappy customers thought that the knife’s tip was flimsy and weak.
Best Compact Blade: DALSTRONG Chef Knife
To give it a sleek look and durability, this knife’s blade is coated in black titanium nitride and complemented with a black resin handle. The six-inch blade is compact enough to make thin slices and to fit in small kitchen drawers.
Key Features
Six-inch blade High-carbon steel blade Resin handle 1.5 pounds
What Customers Are Saying
Satisfied customers appreciated the look of this chef’s knife as well as its superior performance. Conversely, unsatisfied customers experienced issues with the tip bending. While some users liked the handle, others said that its unconventional geometric shape made it difficult to grip.
Buyer’s Guide
Most chef’s knives have an eight-inch straight blade to handle a wide range of cutting tasks in the kitchen. However, to navigate material, tang, and other differences, read our guide below.
Blade Characteristics
Though the blades on chef’s knives all look fairly similar, there are slight differences in their material, hardness, toughness, and edge retention.
Material
Manufacturers make knife blades out of various materials, including stainless steel, carbon steel, high-carbon steel, ceramic, titanium, and plastic.
Stainless steel: Stainless steel knives are durable and less likely to rust than other types of knives. Carbon steel: Though they perform well and are easy to sharpen, carbon steel knives develop rust and stain spots easily. High-carbon steel: High-carbon steel knives maintain the advantages of carbon steel knives and add a new one—rust and corrosion resistance. However, they’re more expensive. Titanium: Titanium won’t have a chemical reaction with any food that it interacts with because of its neutral composition. However, these knives are pricey and aren’t often found on the open market. Ceramic: Ceramic knives are usually stainless. However, they’re less durable than other types of knives. Plastic: Plastic knives are inexpensive and safer to use than other knives because they won’t cut through skin. However, their dull blades can’t slice through all types of foods.
Hardness and Toughness
Though hardness and toughness sound similar, they refer to different aspects of a blade. The hardness of a knife relates to its abrasion resistance, or ability to avoid scratches. Toughness, meanwhile, relates to a blade’s ability to avoid breaking, chipping, and cracking under stress.
Edge Retention
Edge retention refers to how long a blade can retain its sharpness under continuous use.
Handle Characteristics
Though not as important as the blade of a chef’s knife, the handle design is still worth considering.
Material
Popular chef’s knife handle materials include wood, aluminum, titanium, stainless steel, carbon fiber, and plastic. Consider the look, comfort, and sturdiness of each material. Metal materials hold up the best over time, but wood handles come in a variety of decorative finishes.
Tang
The tang of a knife refers to the part of the blade that extends into the handle. Full-tang knives are those that have a section of the blade running the entire length of the handle. Partial tangs extend part of the way into the handle. When a knife breaks, it’s typically because the handle separates from the blade at the area where the tang stops.
Riveting
Rivets are metal pins or screws that secure the handle of your knife to the tang. Most knives have either two or three rivets. Molded handles, though less sturdy, don’t need rivets.
How To Handle Your Chef’s Knife
One of the most useful kitchen tools, chef’s knives deserve the utmost care. Below, you’ll find some basic tips on how to safely and effectively use and maintain your knife.
For optimal control over your chef’s knife, use your index finger on one side of the blade and your thumb on the other. Lightly grasp it toward the spine of the blade, and curl your other three fingers firmly around the handle right above the bolster. A dull blade is a dangerous blade. Routinely sharpen the blade of your chef’s knife based on how frequently you use it and what types of food you cut with it. Always wash your chef’s knife by hand instead of placing it in your dishwasher. Make sure you clean it as soon as you’re done using it, as certain foods, such as acidic ones, can wear down the blade. Wipe the blade instead of letting it air-dry to avoid rust spots. Cut items on a flat and stable surface. A dedicated cutting board is best. Never use your chef’s knife as a makeshift can opener. Always take your time when you’re slicing food. Rushing can lead to accidents. If you’re new to cooking, consider wearing a protective glove on the hand that’s holding the item you’re cutting.
Who needs a chef’s knife?
Any cook who spends time making meals in their kitchen should have at least one chef’s knife. A chef’s knife is also versatile. Therefore, if you don’t cook often and only want to spend the money on one knife, this is the type to get.
How do I properly store my chef’s knife?
You can put your chef’s knife in a knife block on your counter, attach it to a magnetic knife holder on your wall, or place it in a kitchen drawer. If you opt for the last option, make sure the blade is protected with a sheath or in a utensil or knife holder to ensure that it doesn’t come into contact with other objects and dull prematurely. This also eliminates the risk of you cutting your hand by reaching into a drawer with a loose knife.
How do I sharpen my chef’s knife?
Some knife sets come with a separate rod sharpener or a block with a built-in blade. If not, you will need to purchase a separate knife sharpener. Since knife sharpeners come in a variety of styles, they’re used in different ways. Read the instructions for your sharpener to learn how to properly use it.
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