How do I Choose the Best Chef Knife?

Even though kitchen knife sets are popular, most of the time, we end up using just one or two knives for most tasks. If you’re buying your first high-quality Japanese kitchen knife, focus on getting just one that feels comfortable in your hand and is easy to use. If you later find you need a different knife for specific tasks, you can always add more to your collection and build your own personalized set.

Before buying a kitchen knife, consider these points:

• What type of knife do you need based on the dishes you cook?
• What size feels comfortable and easy for you to handle?
• Do you prefer a blade made entirely of stainless steel, or are you okay with some patina developing over time?
• Are you willing to learn how to sharpen the knife yourself?
• How much are you willing to spend on a good quality knife?

Design and Material

The basic design of a kitchen knife hasn’t changed much in the last 10,000 years—it’s still just a blade with a handle. However, there have been major advances in materials, especially steel, and how it’s treated.

Today, the quality and price of a kitchen knife depend on:

• The quality of the steel
• The process used to shape and harden the steel into a blade
• How sharp the blade is and how long it stays sharp when properly cared for, which mainly depends on the first two factors
• How often the knife needs sharpening and how difficult that is
• The balance between the blade and the handle, and how comfortable the knife feels in your hand
• The quality of the handle and how well it’s made

A kitchen knife is an essential tool, and it should be both functional and comfortable to use. It needs to work well for daily tasks, but it’s also important to consider its look and design.

General Rules in Choosing the Blade Design

The wider the blade, the better it is for cutting vegetables and fruit, but it’s not as great for tasks like paring. Narrow blades, on the other hand, are better for cutting raw meat or fish, but they’re not ideal for fast chopping.

If you need a versatile knife for cutting larger amounts of meat, fish, and veggies, a Gyuto (Chef’s knife) or Bunka is a great choice. If you prefer a slightly shorter blade, go for a Santoku. For more vegetable-focused tasks, Nakiri and Usuba knives are ideal. If you’re working with big pieces of meat or fish, Yanagiba, Sujihiki, and the wider Gyuto knives are your best bet.

For most kitchen tasks, sharpness is key. Most kitchen knives are thin and sharp, which makes them perfect for cutting through things easily. But for tougher jobs like cutting through bones, filleting fish, or cracking open a coconut, you’ll need a thicker knife, like a Deba or a heavier Cleaver.

So, what do we recommend? Well, after being in the knife business for a while and getting this question all the time, we decided to design our own Japanese kitchen knife. We combined the best materials and blade type for Western-style cooking and named it the ZDP-189 Bunka Black—a perfect all-around knife that’s easy to maintain and stays sharp for a long time.

Basic Differences Between Different Types of Steel

Most modern stainless steel kitchen knives don’t stay sharp for long because their blades haven’t been properly treated or hardened. The hardness of steel is typically measured using the Rockwell scale (HRC). A decent kitchen knife should have at least 56 HRC. If a knife is below this, it will lose its sharpness quickly and will be harder to sharpen again.

Knives labeled as “stainless” often have a high amount of chromium (Cr) and low carbon content (C), which makes them less ideal for long-lasting sharpness. If you want a stainless knife that stays sharp, look for one made with steel that has lower chromium content and includes vanadium (V) or molybdenum (Mo). It should also be tempered to at least 56 HRC. If you don’t find specific details about the steel when buying, it’s probably stainless steel with too much chromium and too little carbon (C < 0.5%).

Steel with a high carbon content (C > 0.8%) holds its sharpness longer and is easier to sharpen, but it will develop a patina over time because it doesn’t have enough chromium. Stainless steel with both high carbon (C > 0.8%) and chromium (Cr > 10%) stays sharp for a long time, but it’s trickier to sharpen.

The best options today are knives made from advanced tool steel, which can have up to 3% carbon and enough chromium to prevent rust. These knives stay sharp the longest, but they’re harder to resharpen.

Advantages of Laminated Steel Blades

These kitchen knives are made with two or more types of steel. Typically, the core is made from a very hard, high-quality steel, and it’s covered by a softer, stainless steel layer. The great thing about laminated steel knives is that the hard core keeps the blade sharp for a long time, while the softer outer layer makes it easier to resharpen. The softer layer also protects the hard core from damage. If rust forms, it usually happens at the tip, where the core is exposed, but it can easily be removed with a bit of sharpening.

Laminated steel knives often have a unique look, with layers that resemble growth rings in a tree. This pattern is called Damascus. While the Damascus design makes each knife stand out and look beautiful, it doesn’t actually make the blade stronger or improve its performance. Check out our collection of knives with the Damascus pattern!

Chisel Ground or Double-Bevel Blade

A classic German or French kitchen knife is usually sharpened on both sides of the blade at an angle of about 20 to 30 degrees. This gives the knife a good, durable edge that works well for both left- and right-handed users.

Japanese kitchen knives (like Gyuto and Santoku) are sharpened at a smaller angle, typically between 12 and 18 degrees. Often, the edge is slightly off-center, like in a 70/30 ratio, which makes the knife sharper but also more delicate. These knives are more prone to chipping or damage from rough use. The angled edge is designed to make the knife ideal for either left- or right-handed users, depending on the side it’s sharpened.

Traditional Japanese knives are sharpened only on one side, with a flat bevel on one side (around 12 degrees) and a slightly concave surface on the other. This unique sharpening method allows for a sharper edge, making the knife easier to resharpen and perfect for both left- and right-handed users.

Also Read: What are the Best Kitchen Appliances for Gourmet Cooking?

Price

How much should you spend on a good kitchen knife? For a medium-sized knife (with an 18 cm blade), made from decent steel and a simple handle, expect to pay around €50-60. If you go for a longer blade, the price goes up – about €5-15 more for every extra centimeter. If you’re looking for an affordable, entry-level Japanese knife, check out our Kuro-uchi series.

If you want a knife with a more detailed, balanced handle, it’ll cost a little more. Hand-forged knives made from exotic laminated steel, with expertly crafted handles by well-known makers, can cost several thousand euros. But remember, a good kitchen knife can serve you throughout your culinary journey. Sometimes, less is more – it’s better to have one great knife than a whole set of mediocre ones. For example, a well-balanced knife with a good wooden handle and a quality 18-20 cm laminated blade made of VG-10 or ZDP-189 steel will typically cost between €165 and €270, like our Etsu Village Damascus Santoku Black or ZDP-189 Bunka Black.

To finish, let’s leave you with a quote from Japanese chef Morimoto: “A good kitchen knife will not make a good chef.” In your kitchen, it’s just you and your knife – but even the best knife can’t replace skill.