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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It’s comfortable to hold, and it is a standout favorite among testers across a wide range of skill levels, regardless of their cutting style. To test the chef's knives, I examined each knife for flaws in the build quality, weighed them, took note of their specs, checked their out-of-the-box edge sharpness, and put them through a series of basic and common cooking tasks.

The 'Authentique' is a range of classic black handled French pattern high carbon stainless steel chef's knives. From 1834 the Sabatiers of Bellevue have added the initial 'K' to all their knife blades, initially to differentiate themselves from the Sabatiers of Le Moutier, and more recently from the many pretenders. The 8 inch chef's knife features the Ergo-Grip POM handle providing a balanced comfortable sure grip for expert handling, agility and precision. Even though the MTH-80 tends to be on the pricier end of the knives we tested, its combination of performance and superior build will give you many years of happy use—much more than a budget knife.Overall, this blade is made from hard steel that, similar to the UX10, will hold an edge but is also more difficult to sharpen. If you decide to make the jump from German to Japanese knives, this motion will take some getting used to. My top picks performed well in all the tests and passed muster with two professional cooks, a lefty and a righty, with both larger and smaller hand sizes. As for length, for this review, I stuck to knives with roughly 8-inch blades, which is the most common size. Her expertise builds on a lifelong career in the culinary world—from a restaurant cook and caterer to a food editor at Martha Stewart.

If you’re starting out, it’s safer to place the tip of the honing rod on a cutting board, with the rod perpendicular to the board. This German classic is fully forged and has a full tang (meaning the metal of the blade runs through the whole handle), which helps it feel perfectly balanced and ergonomic in your hand, but can be on the heavier side for some. The sharp tip is particularly helpful when cutting around bones, and the fun handle colors are beautiful and great for personalizing.With its high-carbon, stain-resistant German steel blade, it effortlessly sliced through tomatoes and cut carrots — we barely had to use any pressure because the blade was so sharp! However, since most well-made chef's knife have a weight-balance point near the bolster, a lot of professional cooks use the blade grip. After some education and a lot of practice, you’ll be able to sharpen any old knife to a pro-style edge. To test the knives, I cut the carrots both crosswise into rounds and lengthwise into halves and quarters. There's no one right answer in terms of the weight of a knife, the metal used, the handle design and material, the length of the blade, or much else.

This versatile style of knife comes in a variety of sizes — from six- to 14-inch blades — so you can find the one that feels best in your hand whether you have a larger or smaller grip. She conducted the most recent side-by-side chef's knife test as well as the most recent test for serrated knives and butcher knives.As New York Times assistant managing editor Sam Sifton told us during testing, “[A good knife] is the balance of utility and the thing that moves your heart. Nicole (she/her) is the director of the Good Housekeeping Institute's Kitchen Appliances and Innovation Lab, where she has overseen content and testing related to kitchen and cooking appliances, tools and gear since 2019.