She likes the weight of it, as “the metal runs all the way through the handle, which makes it feel even throughout the knife.” It’s heavier than both the Global and the Seki Magoroku, lending it a particularly controlled feel. Gleeson notes that she uses the chef’s knife for “everything” and even takes it with her when she travels somewhere with a rental kitchen, because it “rarely needs sharpening.” Joy Wilson, creator of Joy the Baker, is another fan.
Both Grinshpan and Gleeson use their knives to this day. Cook and Top Chef Canada host Eden Grinshpan was told to buy the “super-high quality” blades when she was in culinary school, and cookbook author Erin Gleeson put them on her registry when she got married a decade ago. We named its knife set the best overall and with good reason - it’s the brand preferred by celebrity chefs like Ina Garten and Gordon Ramsay.
If you want a classic European-style knife, try Wüsthof. It has a bit more curve to the blade, a little more lift to the tip, and it can kind of work in both ways.” One note: You can also choose to buy this knife with a six-inch blade or a ten-inch blade.īlade length: 8 inches | Style: European | Weight: 9 ounces “It has a blade that is Japanese in design,” he explains, “but influenced by the French-style knives. Comfortable to hold, enough arc to the blade that you can really get into a rhythm with chopping and dicing, but the tip is sharp enough for some scoring and more delicate knifework.” Jeff Strauss, owner and chef of Jeff’s Table in Los Angeles, is another fan. “A decade and several new knives later, it’s still my most-used tool in the kitchen. “I’ve had my Global chef’s knife since … 2013? Maybe even before then,” she says. Strategist editor Maxine Builder has also been a fan of Global for a long time. (Marino pointed out the same, noting that it cut through a whole chicken just as well as it sliced up fruits and vegetables.) The handle is on the shorter side, which adds to that feeling of control: My relatively small hands can get a very good grip and maneuver with ease. I can perform more delicate tasks, like making florets out of a head of broccoli or slicing through a tomato, and it never becomes unwieldy. I find its weight - on the lighter side for an eight-inch knife - to be perfect. Smitten Kitchen’s Deb Perelman told Marino how well it holds an edge, too, and confirmed the same to me all these years later. Although it’s due for a sharpening soon, the blade has stayed exceedingly (even shockingly) sharp in the time I’ve been using it regularly with no maintenance. In 2018, Strategist contributor Nick Marino wrote a heavily researched and vetted guide to the best knives, and after consulting 25 experts and testing it out himself, he found this one to be “the only knife you really need.” In the seven months I’ve been using it, I’ve come to agree: I reach for it more than any other in my collection. That being said, I spoke to a handful of experts to determine some outstanding options and did my best to categorize and describe them to help you find yours.īlade length: 8 inches | Style: Japanese with some European influence | Weight: 5.5 ounces It’s like a white T-shirt: What’s the ultimate one to somebody else may not be the ultimate one to you. It’s worth saying that more expensive doesn’t necessarily mean better. Beyond considering the price, of course, chef’s knives are made of different materials, are different sizes, have different-feeling handles, and are different weights - and in none of those categories is there an absolute correct way to go. There is little slicing, chopping, cutting, and carving you can do without it, so finding one you feel comfortable holding and using for all your meals is vital to your efficiency and success as a cook. Knives are generally the most important tool you can wield in the kitchen - but to take it one step further, a chef’s knife is king among them.
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