The Best Chef’s Knife, Tested and Reviewed
Knives of another chef -priest that we checked
Knife of a professional chef -tojiro
If you are accustomed to a heavier knife in the western style, but want to think about Japanese design, then tojiro may consider the question of considering. His rounded version is convenient for the fight, and she noted both her sharpness and tightly, making thin chips of tomatoes and onions, and also feels smooth and stable on the cutting board. His relative narrowness even makes him seem longer than it really is.
Our place casual knife chef -provar
We like that the knife chef of our place comes with the defender of the blade, and if you are a fan of a pronounced abdomen, the knife will probably feel beautiful and resistant to swinging movements, such as mine -based grasses and cubes of onions. And the design with a full Tang provides the correct balance and support when working with hardy vegetables and proteins. We found that the adhesion design is a little strange – this is a “controlled clutch”, by the same, encourages a pinch of clutch on the form, but perhaps this is intended for especially small hands.
Knife chef -priest Miyabi Kaisen
The knife of the chef of Miyabi Kaisen is a Japanese knife, and although the blade is very thin and provides real accuracy, the pen has volume, which makes the knife feel stable. It is very sharp, made of high -quality materials and compared to similar knives in the market, not too expensive. But it was not as responsive as a knife for Mac.
8-inch chef Sekimagoroku Akane
Very sharp from the box, Sekimagoroku made a semi -productively thin pieces of tomato and onions. But he fought with harder vegetables, such as sweet potatoes and squash, forcing us to question its durability and general strength. The pen also seems quite cheap and light, which should be expected, given the price, but so much that the knife feels not balanced.
The new Western knife works a knife chef -hand
The new Works Works Chef’s Shipe knife has an exceptional blade with a light and comfortable pen. The advanced edge is well suited for wear and use, requiring less frequent waste than cheaper competitors. Nevertheless, at this price we think that this knife is more suitable for the knife enthusiasts. Artistry and skill that goes to create a knife means that it is quite expensive – as such, we do not think that it is practical for everyday home cooks.
Knife chef Steelport
SteelPort’s chef knife is a direct demonstration with a magnificent wood handle, a distinctive shape and the edge of carbon steel with a razor. SteelPort uses patented heat treatment, which, they say, expands the sharpness of the cutting edge of the carbon and feels incredibly balanced and durable thanks to the design with complete tanga. The shape of the blade is also interesting, with a groove on the heel, which provides protection during a pinch and slightly lengthens the blade. This requires a little greater work at the maintenance front, since it will be rusty if it does not take care, and more than 2 ounces weighs more than a MAC professional. Ultimately, what kept him from our best elections was his price, which leads him out of reach for some people. But this is a special knife if you are looking for one that you can invest and take care.
Shang -classic knife chef -provar.
This shun is a beautiful, relatively light knife, with a deep, well -curved belly and a strong, sharp front edge and a beautiful blade intended for smooth, chopped movements. We really liked using this knife for how convenient it is, and distinctive touches to the textured blade and soft handle. Thanks to, we did not find that it was just as sharp razors for making thin paper cuts as Mac Pro or Global Classic, but still believes that this would be a timeless addition to your collection.
Shun Kazakhan.
The knife chef SHUN Kazahana has a shape similar to our top -cut, Mac Pro, and with its full steel mixture of TAG and high -quality steel mixture, it is reliably sharp and durable. He showed well, but we found that the pen to hold a little awkward.
Knife Chef -Provar Hedley & Bennett
This knife was well performed in our testing and is often used in our test kitchen. It is quite sharp from the box, relatively light and very convenient, thanks to the smooth transition between the handle and the blade. In the end, this has not quite surpassed our best elections, but we still think that this knife will be a great choice for those who are looking for an option with a lower average range that comes in some very beautiful colors.
Knife chef -priest Misen
Knife chef -priest MISI is an excellent, convenient knife with a low price for its quality. Like Mac Professional, it has a slightly hybrid shape with a moderately rounded stomach and a mixture with higher carbon, but we did not find that he kept his sharpness, as well as our best elections.
Made in the knife chef -provar
The chef made in the knife was extremely sharp out of the box and easier to cut sweet potatoes than some of our winners, but he quickly dulled with each subsequent use. It also could not cope with a more delicate task of cutting tomatoes and delicate herbs almost the same as our victorious knives.
Baked the main knife
The chief of the bulatra’s chef cut into hard sweet potatoes with force, but he was too heavy and bulky to cope well with the tender operations of the knife – he resisted cutting the skin of the bow and slightly crushed the parsley.
Gourmets knife
The knife chef Wüsthof Gourmet was pleasantly light – lighter than what we are used to from Wüsthof. This was sharp and effective for the delicate operation of the knife, but he had few problems with processing hard sweet potatoes.
Knife of a professional chef Zwilling
The knife of the professional chef Zwilling was convenient to hold and relatively easy. Like a German knife made of carbon steel, it has a thicker blade, but it was still easy to maneuver. The disadvantage was that, even when cutting onions, this model required a little more strength than we were convenient, using ordinary ones.
Knife chef -prisoner Dalstrong
This knife is a bestseller on Amazon, so we had to see what the whole fuss was about. It is large and responsible, with a German style blade and a huge olive handle. Ultimately, we found this knife too big and difficult for our taste, but it can come in handy for more stringent tasks, such as breaking chicken or reducing winter squash.
Shang to the knife chef -provar
Another favorite of Amazon, Shan Zu is also quite heavy. In our testing, everything coped well, and it was surprisingly responsive, but for $ 90 at the full price, we believe that you better go with our best budget choice or spending a little more and choosing a Mac or Global. Nevertheless, if you liked Lamascus Steel Look and you can find this on sale (we recently saw how it is marked up to $ 50), you can try it.
Culinary Renaissance Knock Merser Culinary Renaissance
The knife of the culinary chef Meriser felt awkward and changeable, especially compared to Mac and Victorinox, both of which glided when they cut.
A knife without a brand
A knife chef -handle without a brand is not a great knife – he felt slippery in our hands and did a dull work with sweet potatoes and delicate herbs.
Ja hot
The knife of the classic chef Ja Henckels has a square pen, which, as we thought, would be difficult to hold, but was actually one of the most convenient knives from the group. He was very sharp and easily cut the onion, but this required more strength than we would like to cut out durable sweet potatoes.
Material chef -porch
The knife of the material chef -provar is supplied in several neutral colors and, of course, is a gorgeous choice. It was hard and a little bulky to use comfortably, but very sharp from the box.
Five two knife chef -provar
The knife of five two chefs from the inner brand in Food52 weighs almost nine ounces, which makes it the most heavy knife that we tested. Also available in several colors, the knife looks beautiful, but it feels too heavy and a little burdensome in use, requiring too much strength to perform testing tasks.
Master of Olive Elite chef -porch.
The knife of the chef MesserMeister Oliva Elite was very beautiful, but a very long wooden pen makes the knife feel more and more bulky, despite the same as all the rest.
Knife Chef -Provar Zyliss (terminated)
Knife Chef Zyliss Control is a real chef knife for a beginner with many design options to support someone who does not know the 8-inch knife: “Safety points” in the upper part of the blade to help with a swinging movement, sofa For your thumb on the top of the handle, and easily covering the spots under the handle. But in the budget category it was not so easy to use or as sharp from the box as Victorinox. Currently, it is also available only as part of a set of three knife.
Equal quality blade blades? Yes, and no
Yes, and no. Buying a new knife, which is located on a sharp razor directly out of the box, is a good indicator of the quality of the manufacturer, but this is not necessarily the best way to evaluate the quality of a particular knife. If you buy a high -quality knife, do not expect the advanced edges will last without caution. All knives ultimately need waste and sharpening, regardless of how good they are. Moreover, the blade is as harsh as a knife sharpener can do it. In the hands of someone very experienced, even cheap blades from the supermarket can become extremely sharp.