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36 Chef's Knives

The best chef knife can tackle almost any cutting job in the kitchen. As an essential piece of kitchen cutlery for the expert cook, a common eight-inch chef’s knife will serve multiple purposes — slicing, dicing, mincing and chopping a broad range of food. Increasingly common in Western culture are Japanese chef knives, which are known for their smaller blade angle, brittle steel and sharper edge. With lots of chef’s knives to choose from, consider the frequency and style of your cooking to help find one that will fit your needs. More 
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What do I look for in a chef’s knife blade?


Hot-forged vs. Stamped: Hot-forged blades are made by a skilled professional during a lengthy process of melting and molding. Chef knives that are hot forged will usually be full-tang, which means the metal runs all the way through the handle to reduce risk of handle-and-blade separation during use. Stamped blades are cut to shape from cold steel and then heated and sharpened. Stamping is a quicker and less expensive process, which is reflected in the knife’s price.

Material: Professional chef knives can be made from ceramic, carbon or stainless steel, as well as a laminate of the two steels. Carbon steel blades are easier to sharpen and hold their edge longer than stainless options, but they are more expensive and susceptible to corrosion. A laminated blade will use the best attributes of both carbon and stainless steel. The sharpest yet most expensive chef knife blade is ceramic because of its non-reactive properties. Some cooks claim the best chef knives are ceramic, while others disagree because of their brittle tendencies.
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