- Cons: There’s no bolster or heel, so using the blade
grip for a long time on this one may irritate your
forefinger where it rubs against the spine. And there’s
not too much space under the handle when the blade is
against your cutting board, so you might end up
rapping your knuckles a few times. The all-metal handle
can get slippery if it gets messy (though nobody should
be cooking in a messy kitchen anyway!). Ideal for
vegetarians who want precise veg work and don’t deal
with messy meats. - The best buy option: The 8-inch Victorinox Fibrox
Chef’s Knife (about $25). This is a favorite among
beginning cooks who aren’t yet sure they want to lay
down over $100 for a chef’s knife. - Pros: It’s very sharp right out of the box, and it’s very
light, which some users may like. Grippable handle, and
plenty of knuckle space. - Cons: It has a stamped blade, with no real weight or
heft, and it’s difficult to resharpen. Cheap feel and
construction—this isn’t a knife designed to last a
lifetime. Poor balance can also instill bad habits.
Japanese-Style Chef’s Knives
- For the average cook: The 7-inch Misono UX10
Santoku (about $180). This is my personal favorite. It’s
not the first knife I ever felt attachment to, but it’s the first
one I ever fell in love with. Would that we never be apart.- Pros: It’s perfectly balanced, with a very comfortable
bolster that makes the blade grip a dream. The blade is
- Pros: It’s perfectly balanced, with a very comfortable