From chef and author Curtis Stone, this 8-inch chef’s knife is the perfect size to slice up veggies, trim fat off meat, and chop up herbs. It’s made from three-layer Japanese steel with a VG-10 core—a Japanese steel known for its edge retention and resistance to corrosion. The handle is made from FDA-approved micarta that’s ergonomically shaped for a natural feel in the hand. Designed to guide your thumb and forefinger to either side of the blade, the bolster provides maximum control and a sure grip. The hammered finish serves as an aesthetic treat, as well as a way to help food slide off the blade.