Manufacturing quality kitchen knives, especially hundreds at a time, is no simple task. It takes high-grade steel, skilled tradesmen, rigorous quality-control systems, and your own heat-treating facilities (a very expensive proposition). Not all knifemakers are up to the task, especially a lot of newbie companies springing up like wildflowers. The kitchen knife brands in the list above — MAC, Henckels, Tojiro, Wusthof, Messermeister, — all have proven track records and lifetime warranties. Some have been making knives for hundreds of years.

With its super-sharp edge, sleek tapered shape, and comfortable handle, this knife will make your everyday dicing and slicing tasks smoother and quicker.

Though selecting a chef’s knife has a lot to do with personal preference, we’re confident that the Mac MTH-80 is one of the most universally appealing knives out there. Its razor-sharp edge, comfortable handle, and agile blade make chopping tasks much easier, which in turn cuts down on meal-prep time. And its excellent edge retention means the Mac will stay sharp for a long time with proper care.

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Zwilling J.A. Henckels is one of the largest knifemakers in the world and has been around since the 1700s. They produce at least 24 different lines of knives.

The Henckels Pro S chef knife is one of their top-tier lines and is manufactured in Solingen, Germany where their core factories are located. Henckels also has factories in Spain and, as a newer development, in Japan as well. It’s in Japan where they produce one of their latest creations, knives designed by Bob Kramer, the American bladesmith who has set the bar high for kitchen-knife quality.

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This extremely sharp Japanese knife is one of the best deals we’ve found in cutlery. But it has a slightly less durable blade, and the handle doesn’t provide as much knuckle clearance.

The Tojiro DP F-808 is an excellent choice. Thanks to Tojiro’s extremely sharp edge, super-hard steel, quality construction, and affordable price, this model is one of the best values in Japanese-made knives. The flat belly curve makes this chef’s knife ideal if you use a push-pull cutting motion, and it’s excellent for fine cuts and paper-thin slices of vegetables and meat.

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This classic German knife is best if you prefer a heftier model for heavy-duty tasks. Its blade is softer than that of our top pick, so you’ll need to sharpen it more frequently.

If you’re accustomed to the feel of a heavier German knife, the Wusthof Classic chef knife is sharp and sturdy. Compared with the other forged German knives we tested, the Classic Ikon’s thinner blade cut more smoothly through butternut squash and carrots. We liked how easily it maneuvered around curves when cutting away butternut squash skin and citrus rinds.

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Messermeister knives, like the name sounds, are rooted in Germany—manufactured in the very same German town (Solingen) as Zwilling J.A. Henckels and Wusthof. While Messermeister is not as familiar a name as Henckels and Wusthof, they’re no less revered for their quality. As a matter of fact, their forging process (Meridian Elite is drop-hammer forged) is closer to the older style of doing things than either Henckels or Wusthof.

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If you’re simply looking for something cheap, durable, and crazy sharp, we like the Wusthof Pro Chef Knife. In precision, sharpness, and price, it’s the best-performing budget knife we tested. Its cushy handle is comfortable for both larger and smaller hands. We think this affordable chef’s knife is perfect if you’re on a budget.

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In cooking, a chef’s knife, also known as a cook’s knife, is a cutting tool used in food preparation. The chef’s knife was originally designed primarily to slice and disjoint large cuts of beef. Today it is the primary general-utility knife for most western cooks.

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A chef’s knife generally has a blade eight inches (20 centimeters) in length and 1 1⁄ 2 inches (3.8 cm) in width, although individual models range from 6 to 14 inches (15 to 36 centimetres) in length. There are two common types of blade shape in western chef’s knives, French and German. German-style knives are more deeply and continuously curved along the whole cutting edge; the French style has an edge that is straighter until the end and then curves up to the tip.

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A Japanese gyuto (牛刀 ぎゅうとう） gyūtō), literally meaning ‘beef knife’, is the Japanese version of a French (or Western) chef’s knife.

The Santoku knife is basically a Japanese style chef’s knife. It’s smaller lighter sharper with a different blade shape.

The Chinese chef’s knife is completely different and resembles a cleaver.

A modern chef’s knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

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Chef’s knives are made with blades that are either forged or stamped:

Forged: A hand forged blade is made in a multi-step process by skilled manual labor. A blank of steel is heated to a high temperature, and beaten to shape the steel. After forging, the blade is ground and sharpened. Forged knives are usually also full-tang , meaning the metal in the knife runs from the tip of the knifepoint to the far end of the handle. Commercially made forged knives are struck in a power hammer to produce features such as the bolster.

, meaning the metal in the knife runs from the tip of the knifepoint to the far end of the handle. Commercially made forged knives are struck in a power hammer to produce features such as the bolster. Stamped: A stamped blade is cut to shape directly from cold rolled steel, heat-treated for strength and temper, then ground, sharpened, and polished.[1]

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The blade of a chef’s knife is typically made of carbon steel, stainless steel, a laminate of both metals, or ceramic:

Carbon steel: An alloy of iron and approximately 1% carbon. Most carbon steel chef’s knives are simple carbon iron alloys without exotic additions such as chrome or vanadium. Carbon steel blades are both easier to sharpen than ordinary stainless steel and usually hold an edge longer, but are vulnerable to rust and stains. Some professional cooks swear by knives of carbon steel because of their sharpness. Over time, a carbon-steel knife will normally acquire a dark patina, and can rust or corrode if not cared for properly by cleaning and lubricating the blade after use. Some chefs also ‘rest’ their carbon-steel knives for a day after use in order to restore the oxidizing patina, which prevents transfer of metallic tastes to some foods. While some cooks prefer and use carbon steel knives (especially in Asia and the Middle East), others find carbon steel too maintenance-intensive in a kitchen environment.[ citation needed ]

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Stainless steel: An alloy of iron, approximately 10-15% of chromium, nickel, or molybdenum, with only a small amount of carbon. Lower grades of stainless steel cannot take as sharp an edge as good-quality high-carbon steels, but are resistant to corrosion, and are inexpensive. Higher grade and ‘exotic’ stainless steels (mostly from Japan) are extremely sharp with excellent edge retention, and equal or outperform carbon steel blades.[citation needed]

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Stainless steel: An alloy of iron, approximately 10-15% of chromium, nickel, or molybdenum, with only a small amount of carbon. Lower grades of stainless steel cannot take as sharp an edge as good-quality high-carbon steels, but are resistant to corrosion, and are inexpensive. Higher grade and ‘exotic’ stainless steels (mostly from Japan) are extremely sharp with excellent edge retention, and equal or outperform carbon steel blades.[citation needed]

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Ceramic blades hold an edge the longest of all, but they chip easily and may break if dropped. They also require special equipment and expertise to resharpen. They are sintered to shape with zirconium oxide powder. They are chemically nonreactive, so will not discolor or change the taste of food.[ citation needed ]

Handles are made of wood, steel, or synthetic/composite materials.

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Edge

The edge may be ground in different ways:

Double grind, V-shape, single or double Bevel. [2]

Convex edge. [2]

Hollow-ground. [2]

Single grind or chisel edge.[2]

In order to improve the chef’s knife’s multi-purpose abilities, some owners employ differential sharpening along the length of the blade. The fine tip, used for precision work such as mincing, might be ground with a very sharp, acute cutting bevel; the midsection or belly of the blade receives a moderately sharp edge for general cutting, chopping and slicing, while the heavy heel or back of the cutting edge is given a strong, thick edge for such heavy-duty tasks as disjointing beef.

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Technique for the use of a chef’s knife is an individual preference. For more precise control, most cooks prefer to grip the blade itself, with the thumb and the index finger grasping the blade just to the front of the finger guard and the middle finger placed just opposite, on the handle side of the finger guard below the bolster. This is commonly referred to as a “pinch grip”.[3] Those without culinary training often grip the handle, with all four fingers and the thumb gathered underneath.[citation needed]

For fine slicing, the handle is raised up and down while the tip remains in contact with the cutting board and the cut object is pushed under the blade.[citation needed]

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A Chinese chef’s knife — sometimes referred to as a Caidao, which literally mean “vegetable knife”, “Chinese cleaver” or “chopper”— is the rectangular-bladed, all-purpose knife traditionally used in China, Vietnam, Cambodia, and many other Asian countries to prepare a variety of meats, fish, and vegetables. The popularity of this style of knife has spread with the associated cuisines. They resemble Western cleavers in appearance, but most Chinese chef’s knives are relatively thin-bladed and designed for slicing, chopping, and mincing vegetables, fish, and boneless meats. Heavier Gudao or bone knives are produced and are used much like Western-type meat cleavers to prepare large sides of beef, pork, and other boned meats. However, Chinese-style knives of this weight are not common in the West.

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Caidao or so-called ‘Chinese cleaver’ is not a cleaver, and most manufacturers warn that it should not be used as a cleaver. It is more properly referred to as a Chinese chef’s knife and is actually a general-purpose knife, analogous to the French chef’s knife or the Japanese santoku. The confusion arises from the fact that Chinese chef’s knives are rectangular and that some (particularly older, traditional knives made of carbon steel) have somewhat heavy blades. Also, the fact that the blade is heavier toward the tip encourages skilled Chinese chefs to use a swinging or “tapping” stroke as well as a “pushing” stroke. However, the edge has the gradual bevel of a chef’s knife and will most probably be damaged if used for splitting bone. Actual cleavers in China have the same profile as chef’s knives but have much thicker blades with a sharp bevel and heavier handles.

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Modern Chinese knives are sold under three general classifications throughout China: Caidao (slicers), choppers and Gudao (cleavers). The general distinction lies in the thickness of the blade. Choppers are the most common all-purpose Chinese knife. Choppers have thicker blades than slicers but are not as thick and heavy as cleavers. Choppers are used for slicing, chopping and mincing meat, vegetables and herbs. Choppers are suitable for chopping through thin soft bones such as fish and poultry. Slicers, referred to as Caidao (vegetable knives) by the Chinese have the thinnest and sharpest blades. Slicers may have the same shape as choppers or they may have less width and appear similar to Japanese Nakiri knives. Slicers are used for cutting vegetables, mincing herbs and slicing thin strips of meat for stir frying. The thin blade makes slicers unsuitable for chopping any bones. Cleavers, which are referred to as bone choppers by the Chinese have thick heavy blades. In Chinese homes, cleavers are typically used for chopping up pork ribs or for preparing hard-shelled seafood such as lobsters.

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The average Chinese home uses some variation of the rectangular-bladed knife, usually around 18 cm to 28 cm (7–11 inches) in length. Traditional knives had a simply-forged, carbon steel blade with a long, ground bevel, but the typical Chinese chef’s knife is now a stamped blade. The traditional handle is a full-length tang that is only about 1 or 2 cm wide, which is passed through a metal cap, then through the center of a round, wood dowel, then bent over and hammered into the end of the handle to retain it. Newer models, particularly those made in Japan or Germany, have full-width tangs and riveted or injection-molded handles, but these handles generally retain something of the traditional, round cross-section. The wide blade of Caidao keeps the cook’s fingers well off the cutting surface and the round handle gives a nice “pivot point” for the cutting stroke. The blade has a curvature or rocker along its edge that is generally uniform, improving the knife’s ability to chop and mince meats and vegetables. The broad rectangular blade also serves to scoop up chopped food for transport to the wok or bowl. Although it may seem unwieldy, skilled practitioners worldwide may be observed using this style of knife for everything — even carving and fine work normally accomplished with a paring knife.[8]

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Chef’s knives are made with blades that are either forged or stamped:

Forged: A hand forged blade is made in a multi-step process by skilled manual labor. A blank of steel is heated to a high temperature, and beaten to shape the steel. After forging, the blade is ground and sharpened. Forged knives are usually also full-tang , meaning the metal in the knife runs from the tip of the knifepoint to the far end of the handle. Commercially made forged knives are struck in a power hammer to produce features such as the bolster.

, meaning the metal in the knife runs from the tip of the knifepoint to the far end of the handle. Commercially made forged knives are struck in a power hammer to produce features such as the bolster. Stamped: A stamped blade is cut to shape directly from cold rolled steel, heat-treated for strength and temper, then ground, sharpened, and polished.[1]

The blade of a chef’s knife is typically made of carbon steel, stainless steel, a laminate of both metals, or ceramic:

Carbon steel: An alloy of iron and approximately 1% carbon. Most carbon steel chef’s knives are simple carbon iron alloys without exotic additions such as chrome or vanadium. Carbon steel blades are both easier to sharpen than ordinary stainless steel and usually hold an edge longer, but are vulnerable to rust and stains. Some professional cooks swear by knives of carbon steel because of their sharpness. Over time, a carbon-steel knife will normally acquire a dark patina , and can rust or corrode if not cared for properly by cleaning and lubricating the blade after use. Some chefs also ‘rest’ their carbon-steel knives for a day after use in order to restore the oxidizing patina, which prevents transfer of metallic tastes to some foods. While some cooks prefer and use carbon steel knives (especially in Asia and the Middle East), others find carbon steel too maintenance-intensive in a kitchen environment. [ citation needed ]

, and can rust or corrode if not cared for properly by cleaning and lubricating the blade after use. Some chefs also ‘rest’ their carbon-steel knives for a day after use in order to restore the oxidizing patina, which prevents transfer of metallic tastes to some foods. While some cooks prefer and use carbon steel knives (especially in Asia and the Middle East), others find carbon steel too maintenance-intensive in a kitchen environment. Stainless steel: An alloy of iron, approximately 10-15% of chromium, nickel, or molybdenum, with only a small amount of carbon. Lower grades of stainless steel cannot take as sharp an edge as good-quality high-carbon steels, but are resistant to corrosion, and are inexpensive. Higher grade and ‘exotic’ stainless steels (mostly from Japan) are extremely sharp with excellent edge retention, and equal or outperform carbon steel blades. [ citation needed ]

Laminated: A laminated knife tries to use the best of each material by creating a layered sandwich of different materials—for instances, using a softer-but-tough steel as the backing material, and a sharper/harder – but more brittle – steel as the edge material. [ citation needed ]

Ceramic blades hold an edge the longest of all, but they chip easily and may break if dropped. They also require special equipment and expertise to resharpen. They are sintered to shape with zirconium oxide powder. They are chemically nonreactive, so will not discolor or change the taste of food.[ citation needed ]

Handles are made of wood, steel, or synthetic/composite materials.