Chef Knife

Other than a sharp blade, there are basic points to consider when choosing a Chef knife, with the first and foremost having to do with how it feels and fits in in your hand (weight and balance and handle grip), and how that comfort help to reduce the amount of stress on your wrist and forearm.

If you generally plan on working with large cuts raw beef, pork orin bone chicken a forged chef knife will get the job done with little effort. If on the other hand you plan to work with food that is less dense such as fish or large vegetables then a stamped chef’s knife will do the trick.

Both production methods use different types of metal, e.g., stainless-steel or carbon steel, etc. (All steel contains Carbon, but only steel with less than 13% Chromium is called “Carbon-steel.”).

A forged Chef’s knife will typically have a handle that is joined to the blade (riveted or pre-molded) while a stamped Chef’s knife blade will be attached in a variety of other ways.

Chef’s knives come in a variety of blade lengths that run from 5 to 10-inches, with the most commonly used being the 8-inch as it can handle any heavy cutting tasks and can fit most people’s hands.

Chef knife blades are made in two different shapes: curved and straight. The curved-blade starts a slow curve from the heel ending at the tip creating a kind of smile. This shape is used for a rocking motion where the blade never leaves the cutting board. A straight-blade which has a curved spine (top of the blade) that bends down to meet the straight edge that runs the full length of the blade starting at the heel. This shape is for a more forceful downward motion where the blade leaves the cutting board.

Chef’s knife blade surfaces are available as flat or dimpled. Dimpled allows moist foods, such as salmon, to release from the blade.

If price is your biggest concern, expect to pay anywhere from $100 to $300 depending on the brand and any additional bells and whistles, i.e., special metals, exotic handle materials and unique design, none of which will particularly enhance the performance of the knife.

Chef’s knife blade metals

• Carbon Steel – Takes a great edge but has a tendency to discolor when it comes in contact with anything acidic such as tomatoes or citrus fruit. It can rust if not in used often or not completely dried after each use.
• Damascus steel – The blade has the look of numerous layers of metal of varied strength, hardness, and toughness.
• Stainless Steel – Resist rust but requires frequent maintenance to keep a good sharp edge.
• High-carbon Stainless-Steel – Tough, holds an edge and won’t discolor and pricey.
• Titanium – Lighter than steel, holds its edge, flexible, durable. Pricey as well but worth it.

A Japan style chef’s knife is thinner and lighter than its Western counterparts making it perfect for cutting foods that require light precision such as a which is made to cut without any crushing so that meats, especially fish, retain their natural flavor.

The following is my list of the top 10 best chef’s knives. There are of course several other Chef’s knife brands to choose from but for the money these will definitely get the job done and last you a lifetime if properly taken care of:

• Akifusa Gyutou, 8.2 inch
• Global G-2, 8 inch Chef’s Knife
• Mac Professional 8 inch Chef’s Knife Dimpled edge
• Masamoto VG-10 Gyutou, 8.2 inches
• Messermeister Meridan Elite 8 inch Stealth Chef’s Knife
• Misono UX-10 Chef’s Knife, 8.2 inch
• Miyabi 7000 MC Series 8 inch Gyutou (by Zwilling J.A. Henckels)
• Togiharu Inox Gyutou, 8.2 inch
• Victorinox (formerly Victorinox Forschner) Fibrox 8 inch Chef’s Knife
• Wusthof Classic 8 inch