We tested 27 knives to find the best of the best.
Ask 10 experts what makes a great chef's knife, and you'll likely get 10 different answers. There's no one right answer in terms of the weight of a knife, the metal used, the handle design and material, the length of the blade, or much else.
Of course, any knife should be well made regardless of its price point. The steel should be of good quality, the blade should be straight, and the handles, whether made of wood, resin, or some kind of plastic, should be solidly constructed, without any gaps, damage, or other obvious shortcomings. Another common feature of Western knives is a double-bevel edge, meaning that the edge tapers in evenly on both sides to a fine point, similar to the letter V. This sharpening geometry trades in a bit of sharpness for a little more robustness. Western knives are also often made with slightly softer steel, which can make sharpening easier andJapanese chef's knives are lighter, thinner, and straighter than their Western counterparts.
Three basic edge geometries common to traditional Western, traditional Japanese, and Western-style Japanese knives.
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