The Food Lab: Better Home Cooking Through Science

key: forget every review you’ve ever read. Once you get
past a certain quality level, no single knife is better than
another. That said, there are certain characteristics you can
look for, depending on your cooking style, size, and
comfort level in the kitchen. Here are a few of my basic
recommendations, but let me repeat: only you can decide
which knife is best for you. Go to a store, try some out, and
mull it over for a day or two. You and your chef’s knife are
going to have a long, beautiful, and mutually beneficial
relationship. Choose wisely.

Western-Style Chef’s Knives

• For the average cook: The 8- or 10-inch Wüsthof
  Classic Cook’s Knife (about $140). This was the first
  decent knife I owned, and I still have it to this day.
  
  
  • Pros: It’s got a thick spine with plenty of heft, which
    helps it do a lot of the slicing work for you. It has a
    curved blade that allows you to rock back and forth for
    rapid mincing. And there’s plenty of space under the
    handle for your knuckles when chopping.
  
  
  • Cons: Some cooks may find it too heavy, and small-
    handed cooks may find the handle uncomfortably large.
  
  
  
  


• For the small-handed cook: The Global G-2 8-inch
  Chef’s Knife (about $120). Stylish and functional.
  
  
  • Pros: It’s forged from a single piece of metal, meaning
    that it’s basically indestructible. It has an extremely
    sharp, precise blade and a well-balanced handle (it’s
    filled with sand) to help it stay balanced even while in
    motion.