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

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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. Within these categories, you'll find a variety of blade and handle materials and constructions, which affect how the knife feels and how long it will last.

Given that Misen is still a new brand, this likely speaks to some quality-control issues that need to be sorted out with its manufacturer. This 8-inch chef's knife offers some heft but is still lightweight compared to the Western-style knives we tested.It was one of the only knives in our test that could cleanly slice tomatoes, chop onions, cut up carrots, bone a chicken and create thin ribbons of basil. The Five Two 8″ Chef’s Knife from Food52 has many characteristics we look for in a knife: a half bolster, a comfortable handle, and a gradual curved edge.

Thus, I wouldn't recommend a ceramic knife as a chef's knife/primary knife, but can see it being handy as a utility knife or paring knife. If you were being generous, you'd say it's an ergonomic handle design, but in truth, it felt a little too chunky when I was gripping up on the blade, which is how I always use a chef's knife. She's also written many equipment-related stories and recipes for Serious Eats, including reviews of ice cream makers and immersion blenders.

After some education and a lot of practice, you’ll be able to sharpen any old knife to a pro-style edge. Testers liked chopping vegetables with the F-808 because of its sharpness, control, and easy handling. The belly of the blade has a pronounced curve that tapers to a sharp tip, which is best if you prefer to cut using a rocking motion. What we liked: Wüsthof is one of the leading brands of German knives, and its Classic chef's knife proved that it's still worthy of consideration for any knife collection. It takes practice to become proficient on a whetstone, but this is an invaluable skill to cultivate.

The long, sharp blade of a chef's knife allows for all sorts of cutting tasks, so you can slice a steak, chop a cucumber, dice an onion or mince some herbs.

Even lighter in weight than its more expensive sibling, the UX10, the Misono 440 offers an incredibly agile experience, with an especially sharp out-of-the-box blade. Factors such as sharpness, edge retention, durability, versatility, and easy maintenance are key to the performance of any good chef’s knife. This tool doesn’t actually sharpen the blade—its sole purpose is to realign the microscopic teeth on the knife’s edge that get knocked out of alignment during use. It's razor-sharp right out of the box and handled every task I threw at it with ease, dicing an onion as if it were as soft as a blob of Jell-O and making paper-thin slices of smoked salmon as if the knife were a true slicer. We like to use a ceramic rod because it’s harder than the hardest steel but has a smooth grit, so it won’t chew up the edge of your knife while it realigns the edge.