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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Any knife that was prone to splitting carrots instead of slicing them, or otherwise had trouble with these basic cuts, didn't move on to the next round. But be sure to avoid the cheapest knife sharpeners, which will quickly eat away too much of the blade’s metal.

Bolster: The bolster, or how and where the blade flows into the handle, is another point of differentiation. 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.Mac Knife Professional Hollow Edge Chef's Knife: The Mac Knife Professional Hollow Edge Chef's Knife is a top-notch performer with a high-quality build. Shun's DM0706 Classic: This is a good and handsome knife with a very sharp blade, but I had trouble adjusting to its heavy handle. We truly believe in the health benefits of cooking from scratch, and we love making and sharing our own recipes. Soft edges, polished lines, and a rounded knife heel make our knives comfortable and natural in your hand.

The knife edge stays sharper longer than traditional knives due to the Molybdenum Stainless Steel blade, and the balance is made to feel comfortable and causes no fatigue or discomfort. The sharp tip is particularly helpful when cutting around bones, and the fun handle colors are beautiful and great for personalizing.This versatile style of knife comes in a variety of sizes — from six- to 14-inch blades — so you can find the one that feels best in your hand whether you have a larger or smaller grip. Made in Sheffield by Samuel Staniforth, established in 1864 and always involved in the production of quality forged cutlery for the professional user.

While it does run on the pricier side, its sharp, sturdy blade offers an exceptional cut on almost all foods. Some are full bolsters, meaning they cover the whole back end of the blade, while some are semi-bolsters that cover only a portion of the blade.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. This grip has the user pinching the flat side of the blade just over the bolster, giving the user better control and balance. If you’re accustomed to the feel of a heavier German knife, the Wüsthof Classic Ikon 8″ Chef’s Knife is sharp and sturdy. It's balance point is ideal for a pinch grip, laying between the start of the logo and the start of the handle. On the other hand, the soft stainless steel also means the edge of this knife dulls faster and requires more-regular sharpening.

That said, for most home cooks, an 8-inch knife is the sweet spot: Large enough to tackle produce like pineapples and butternut squash, but not so big that it feels unwieldy.I could have butchered a bunch of chickens, but that seemed like too easy of a task: Any knife that had made it this far wasn't going to have much trouble with chicken, not even the squirmy skin. The daytime kitchen crew at Le Coucou used the MTH-80 for prep and during lunch service for a week, and they praised its outstanding performance on vegetables, herbs, and fish.