The 10 Best chef's knives
Whether you’re slicing up a salad or dicing your way through a Sunday roast, we’ve got the finest blades for the job.
Samuel Muston is deputy editor & food editor of The Independent Magazine. He writes a weekly food column – On the Menu – which appears in The Independent on Friday and i on Monday. And also travel and general features. Follow him on Instagram at @smuston
Friday 19 October 2012
These are crafted from ceramic zirconia, second in durability to diamond – say its makers – and are extremely light in the hand. Can be put in the dishwasher.
Beautifully balanced Japanese-style knife that has bevelled indentations ground into its Damascus steel blade to avoid friction, leaving a clean slice.
Inexpensive, but fully tanged (where the blade runs all the way through the handle), so you can sharpen it as you wish. A good "starter" knife.
Comfy handle and non-stick blade. It has a clever, weighted handle, so you can put it on the side and it tilts so the blade doesn't touch your work surface.
Anthony Bourdain once said: "Don't touch my dick, don't touch my knife" – he probably had one of these at the time.
Hollow, feather-light handle and an exceptionally strong blade. Only gripe is the heel (where blade meets handle), which could be bigger, so beware the odd slip.
Some chefs favour high-carbon steel, so their blades remain true. Many like these, with slightly softer blades, as they can be sharpened to the point you need.
This doesn't rely on its heritage – it's top-notch: made from one single piece of high-carbon steel, which means it should keep its edge for years.
Another blade made from a single piece of high-carbon steel, this is tough as old boots. It's also in the French style – almost triangular – so it is a perfect slicer.
Like most German chefs' knives, this has a curved section at the front, which is useful for those who like chopping in a rocking motion. Comfy in the hand too.
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