I didn't make a single errant cut or awkward motion. Henckels International Classic 8-inch Chef's Knife (available at zwilling.com), These are the indestructible German blades that Hayward would take to a desert island. Both are made of a slightly softer steel than the best Japanese knives, and therefore they feel a little less sharp. I loved the grippy, comfortable handle, and the feeling of power that came from this heavy, wide blade. Plus, if you find it on sale for a cool $80, like I did, then you should absolutely snap up this lightweight kitchen knife. (Weight: Wüsthof - 9.28 ounces, Henckels - 8.22 ounces. The metal handle has dimples to provide the grip, and while some cooks think it gets slippery when used to cut chicken, meat, or anything juicy, I haven’t found that to be the case. We've also written about how to sharpen a knife correctly. The light weight and cheap design mean you don't get the long life or the full versatility you'd get from a workhorse like the Wusthof, but if you're wanting a starter chef's knife to learn for six months while you save for a bigger investment, the Mercer really is a great cook's knife. I also avoided overemphasizing sharpness, as factory sharpness doesn't really tell you much about a blade beyond its first few weeks or months of use. Best Overall: MAC MTH-80 Professional Series 8-inch Chef’s Knife with Dimples (available at amazon.com), Best Tough Workhorses: Wüsthof Classic 8-inch Cook’s Knife (available at amazon.com) and J.A. So take your time, figure out exactly what you need from your chef's knife, and make an investment. We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. Looking to amp up your beef stew but unsure where to start? It's also lighter, which means your hand won't be guided quite as well through a tomato or similarly delicate food. Find them all here. Henckels International. High-quality chefs' knives offer versatility above all. )>, Wüsthof Classic 8-inch Cook’s Knife (available at amazon.com), J.A. (Weight: 8.32 ounces. It’s intensely personal. It's well-balanced, and feels closest in profile to Global: it's not heavy and thick-spined like the Wusthof, and so had more trouble with the butternut squash and pineapple; and it's not quite as razor-sharp as the Mac. (Weight: 6.6 ounces. Mac, Wusthof and Global were my stand-out favorites for quality and performance, and if you're really serious about adopting a high-quality chef's knife, any of these three will do the trick. (Weight: 6.46 ounces. Welcome to F&W Gear Guides. A good knife can feel like a dream -- and it can make holiday cooking even more fun than usual -- but a poorly balanced or dull one can be a pain to use, and can even lead to more cuts and accidents. The handle is extremely light, which leaves the center of balance for the knife an inch or two down the blade. It had an effortless, precise way with onions, basil and oranges. I often found myself reaching for it when I wasn’t working—it rivaled (but didn’t surpass) the MAC and Misono for razor sharpness and spring. There's nothing worse than a dull knife when cutting, chopping and slicing, so edge retention should be a priority. Henckels Classic, but it's well-balanced and makes clean cuts on tomatoes and herbs, makes quick work of dicing onions and breaks down a chicken with relative ease. Each product we feature has been independently selected and reviewed by our editorial team. Henckels (available at amazon.com), Bob Kramer is one of the most important knife-makers in the United States—his handmade knives cost thousands and thousands of dollars and have long waitlists. (Weight: 5.82 ounces. The high carbon stainless steel makes it quite hard, but also has a dose of molybdenum, which lessens brittleness and makes the metal more flexible, less likely to chip. And second, the blade edge is beveled on both sides, creating a cutting edge shaped like a “v,” rather than beveled on only one side, as is traditional for some Japanese knives. I'm fairly fastidious with my knives, but this, along with my growing fondness of the Global chef's knife, have resulted in Mac's slight drop in the ranking. (However, a knifemaker can mitigate that brittleness by adding another element to the mix: Molybdenum, for instance, is often used to give a very hard steel more flexibility.) (Weight: 8.92 ounces), Miyabi Evolution 8-Inch (available at zwilling.com), This is a really good knife, a Japanese-German hybrid, with a flat-sided wooden handle and a very sharp, very hard blade with a relatively wide, curved belly. (Weight: 6.8 ounces. It supremes an orange quickly and precisely. I wanted to like it because, of all the heavy knives, it was the most comfortable and balanced to hold, but it didn’t perform as well as I hoped. Food & Wine is part of the Meredith Corporation Allrecipes Food Group. If you make a purchase using the links included, we may earn commission. Henckels International, which is made by the same company but is quite a bit less expensive. (Honing a knife on a ceramic rod is not the same as sharpening; honing will smooth and maintain the blade between sharpenings.) I also more recently tested the $445 Chef's Knife from American company Artisan Revere. They are just different, especially in terms of the way they feel and move in your hand. 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