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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The full bolster can feel nice to hold on to when you're gripping up on the blade, but it can also make sharpening more difficult. 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. She's also written many equipment-related stories and recipes for Serious Eats, including reviews of ice cream makers and immersion blenders. The 'Authentique' range of classic black handled high carbon stainless steel knives are still made using traditional methods, they are fully, and individually hand forged from a single piece of steel, then hand ground and finished by by skilled craftsmen, and not as is commonly the case by robots, or CNC milling machines.

Good edge retention relies on a combination of steel composition and hardness, blade thickness, and bevel angle.They're also much less well suited to being used with a honing steel since the more brittle metal doesn't bend in the same ways.

In addition to Wirecutter staffers, those panelists included Sam Sifton, an assistant managing editor at The New York Times and founding editor of New York Times Cooking, as well as a group of chefs and line cooks at New York City’s Le Coucou (recipient of the James Beard Foundation’s 2017 award for Best New Restaurant).

While it’s on the delicate side and (like other Japanese knives) can chip more easily than some Western knives, it can easily cut through everything from vegetables to meat with its light yet sturdy blade. We did notice that the portion of the blade near the handle is a bit wider than some of the other options on this list, which helps improve the durability of this pick but means that it's not ideal for delicate tasks like trimming around bones. To make sure we considered that situation, we sliced our way through a case of pineapples, trimming the skins and tops, carving away the pineapple's tough eyes, and then cutting the fruit into smaller pieces.