Cutting ingredients with a lacklustre knife is not only difficult, it's also dangerous. As any professional chef will tell you, a blunt, slippery blade is more likely to send you to A&E than a sharp one. What’s more, watching a grown man tackle a tomato with a dull knife is a truly pitiful sight. For the sake of your physical and mental wellbeing, as well as your reputation, it’s time to invest in a quality set.

That’s why we asked top chefs, restaurateurs and food stylists for their buying recommendations, from easy-to-wield Japanese knives to razor-sharp paring blades, forged by the best brands around. While there are some pretty pricey options in there, worthy of a true grand master, there are also budget choices that will last you a long time if you take proper care of them. Our experts have also offered some maintenance and chopping advice too, to ensure that your new tools live to prep another meal.