It’s worth noting this knife also earned top marks in Epicurious’s testing, ranking on par with the Mac—and it rings in cheaper, too. Unlike the Mac, the steel blend of the Global’s blade is relatively resistant to rusting and staining. If you want a quality knife that offers supreme stability while cutting and the ability to make super thin, delicate slices, this is the one for you.
Specs
Blade Length: 8 inches | Weight: 7.8 ounces | Material: Stainless steel | Style: Hybrid, double-bevel
The pro’s favorite chef’s knife: Moritaka
Pat Alfiero of Heavy Metal Sausage Co. is very particular about his knives—that’s why he now uses custom knives made in Philly by knife maker Steve Pellegrino. If you’re serious—and I mean very serious—about knives and want to make a significant investment to get the high-end knife of your dreams, know that the custom route is always an option, though prices over $1000 are not out of the question. For most home cooks, opting for a high-quality ready-made knife is the way to go.
So we wanted to know what Alfiero used prior to going custom. His chef’s knife of choice for eight years running was from Moritaka Cutlery—a Japanese brand that’s been around for over 700 years (!). For Alfiero, versatility is key when it comes to chef’s knives: “Most of the kitchens I’ve worked in are short on space, so I try to find something that can be a slicer and a prep workhorse just to cut down on the amount of knives I need.” Other features he looks for are “aggressive pointed tips” (which he does admit to inevitably breaking at one point or another), simple octagonal Japanese-style handles, and a decent amount of heft that’s balanced right where the blade meets the handle. “When I have a light knife, I feel like I have to smash through things,” he says. “If it’s heavier I feel like I can just let the knife do it.”
Moritaka knives check all of Alfiero’s boxes and then some. He notes that they’re particularly easy to sharpen because of their 50/50 grind and large bevels—i.e., because the blade is sharpened at the same angle on both sides and the bevel’s degree is a rather large one, it’s a cinch to figure out the right angle at which to sharpen each side whenever your blade starts to dull.
“They are carbon steel,” notes Alfiero, “so they do need a little bit more care.” Like the Mac knife, you’ll want to fully dry a Moritaka before putting it away to prevent corrosion. Alfiero also cautions against stashing these knives in a drawer with, say, spoons fresh out of the dishwasher—any residual water may turn into steam, creating a humid environment that may discolor the knife’s carbon steel blade.
Specs
Blade Length: 8.25 inches | Weight: 5.6 ounces | Material: Hand-forged Aogami Super blue steel | Style: Hybrid, double-bevel
How we chose the best chef’s knife
We rounded up knives highly-rated knives from reputable brands and the knives our food editors use in the test kitchen and got to chopping, slicing, and dicing. We judged knives, not just by how sharp they are (most knives are razor sharp when they come out of the box, so you won’t learn much if you focus too much on that), but how well balanced they are, how it feels to hold them, the shape of their blades, and their weight. We also asked our test kitchen editors which knives they’re most likely to pick up when developing recipes.
What’s the difference between Western- and Japanese-style knives?
Western-style knives
Also called German-style knives, these are double-beveled (meaning both sides are angled inward, meeting at the blade’s edge) and originated in Western Europe. German knives’ curved blades lend themselves to a rocking motion in which the tip of the blade does not leave the cutting board. The blades are also typically thicker than those of Japanese knives, and most are beveled at the same angle on both sides, which makes them easier to sharpen. That’s particularly advantageous because these knives are typically made of a softer steel than their Japanese counterparts, which makes them less brittle and more durable—but also means you’ll need to sharpen them more often. They also tend to be more heavy duty, which some people think makes them feel more stable, but is really a point of personal preference.
Japanese-style knives
Traditional Japanese knives are mostly single bevel (one side is straight while the other is angled), feature thin blades made of carbon steel, and are often used by professional restaurant chefs. They’re ideal for people who value sharpness and precision due to their lightweight nature and hard blades, which hold their edge for longer and require less frequent sharpening. The straighter shape of that edge means these knives lend themselves to an up-and-down slicing motion rather than the rocking technique you’d use with a Western-style knife.
