Chef's Path Professional Chef Knife Set - 8" Ultra Sharp Japanese Santoku Kitchen Knife - German High Carbon Stainless Steel Chefs Knife with Sheath & Premium Packaging - Best Value Cooking Knife

Product Information

If you’re accustomed to the feel of a heavier German knife, the Wüsthof Classic Ikon 8″ Chef’s Knife is sharp and sturdy. What we liked: Misono is one of the better-known Japanese knife brands in the States, having built up a reputation among chefs for many years now. If you're dead set on a traditional German knife profile—characterized by a more curved blade that's bigger and heavier than the Japanese options—the Wüsthof Classic continues to be a stalwart.

As it turns out, the company recommends that you don’t use the knife for hard ingredients (or frozen foods), because they can chip the blade. The experts in the Good Housekeeping Institute Kitchen Appliances and Innovation Lab tested more than 30 kitchen knives to find the best ones on the market. My favorites are still top-notch picks, meaning they've stood up to more than five years of evaluation. The fact that most of the remaining knives did well here indicates that the initial paper test and the onion test had already eliminated the most problematic blade edges, at least as far as sharpness was concerned. He's written a lot of equipment-related content for Serious Eats, including reviews of coffee grinders and cast iron skillets.That said, the benefit of learning how to sharpen your own knives means you can do it whenever you want, in your own kitchen. It’ll make quick work of any chopping, slicing or dicing and is designed with a curved blade so that it you can generate a rocking momentum for swift and accurate cutting. If you enjoy a lighter-weight knife, you'll probably like the Material (although a lot of cooks may prefer a heftier model, like the Wüsthof). The flat belly provides the most control if you cut using a push-pull motion (meaning the blade leaves the board after each cut, and you push the knife forward and down, or pull it back and down, to slice through food). Messermeister Four Seasons Chef's Knife: This also wasn't able to successfully slice through a sheet of parchment paper, earning it an early disqualification.

Sure, if you're skilled with a whetstone, you can always fix an edge or change its profile to suit your preferences, but that's advanced stuff.Transform your slicing, dicing, and chopping with a lightweight tool that encourages creativity and finding your own rhythm.

But don't forget to dry this knife well after washing since we did notice some small rust spots can appear where droplets accumulate. The blade on this chef knife has a 2mm thick spine and a full flat grind, which means that the grind on the blade goes all the way down from the spine to the edge bevel in a flat, linear slope, resulting in a stronger blade. Nicole Papantoniou is the director of the Good Housekeeping Institute Kitchen Appliances and Innovation Lab, where she oversees all the testing that takes place related to kitchen gear. Material The 8” Knife: This razor-sharp knife made quick work of all of its tests, and the blade retained its edge, even after chopping through woody carrots. Never put any sharp blade in the dishwasher, since it’s not good for the edge to bump up against other things, such as glassware and ceramic (materials that are harder than the steel).The knife edge stays sharper longer than traditional knives due to the Molybdenum Stainless Steel blade and the balance is made to feel comfortable and causes no fatigue or discomfort. This Japanese knife excelled at all tasks throughout our testing process, but it particularly wowed us with its ability to cut through small chicken bones as well as around bones to help separate parts.

Plus, it's full tang and forged, meaning it's made of one solid piece of stainless steel from tip to handle for better balance, but that does mean it's on the heavier side. We took note of the weight of the knife: While heavier ones often feel sturdier, they can tire hands when slicing hard ingredients like carrots. A fan-favorite among our experts, Hedley and Bennett’s Chef’s Knife has been used in our Kitchen Appliances Lab since it first came out, and it also makes frequent appearances in our personal home kitchens as well.Some cooks might prefer a knife that feels heavier in the handle, some might want one that's slightly heavier in the blade, and others may want to get the sense that the knife floats naturally between the two. German knives generally weigh more and have thicker blades than their Japanese counterparts; this makes them fit for tough jobs like breaking lobsters and splitting bone-in chicken breasts. It takes practice to become proficient on a whetstone, but this is an invaluable skill to cultivate. The term Sabatier is derived from 2 cutlers who worked in Thiers at the beginning of the 19th century, Jean Sabatier of Le Moutier, and Philippe Sabatier of Bellevue; naturally they marked their ware quite with their own names. We tested the knife on an assortment of ingredients, including onions, tomatoes and fresh mozzarella, and it sliced all of them with ease.