We’ve all gone and bought different knives and left ourselves pondering the questionable financial decisions. What took me some time to realize is that I should’ve invested in the very fundamental at first — a chef’s knife.
Regardless of how specialized your purposes are or whether you’re a professional or not, a quality chef knife is mandatory. From chopping to dicing to mincing — these things do it all.
Not having that base covered is blasphemy, considering much of your kitchen experience relies on this knife.
Hence, this piece will cover the aspects of choosing a chef knife and which properties you should consider before purchasing.
An Overview of the Chef Knife
It’s crucial to know the intricacies of a standard chef’s knife and what gives it its characteristics. That way, you’ll better understand your needs and how each knife aligns with them.
You’ll find options like Western (sometimes called the German style) or Japanese chef’s knives, which might seem baffling initially. However, the two have certain distinctions, and many manufacturers even produce a hybrid.
Japanese knives are usually much thinner and lighter than typical Western knives. In contrast, Western options carry a certain heft due to their thicker blades. French designs are also a thing (although not as popular) and have a comparatively straighter edge.
We’ll discuss each of the differences in detail during the comparison.
Another signifying characteristic of a chef’s knife would be its rounded belly. The belly and the spine start rounding off to meet at the sharp tip of the blade. Therefore, they’re better at cutting in rocking motions.
Please remember that these properties are constant in a chef knife, and no guide can help you if these properties don’t suit your purposes. So with that said, let’s get going.
The Blade
Let’s begin with the most significant element of the knife — the blade. There are a bunch of aspects to this. The major ones are materials, weight, shape, sharpness and grind angle, and manufacturing process.
Knife Blade Materials
The material of a knife’s blade should be one of the decision-making factors for you. Not only can it determine the sharpness, but it can also affect the longevity and maintenance aspects.
Stainless Steel
One of the most common options is stainless steel. This material uses a high percentage of chromium (10-11%), which creates the rust-resistant capabilities it’s famous for.
Hence, these knives are as shiny as a new one, and you don’t even have to put much effort into them. Of course, it’s possible for this material to rust, but that doesn’t happen easily.
However, this steel tends to be comparatively lower on the Rockwell hardness scale.
As a result, it fails to retain its edge for as long as tougher materials, requiring comparatively frequent sharpening. While this issue is more prevalent in budget knives, edge retention is still lacking even in premium options.
Carbon Steel
This is one of the OG materials in knife making. As you may know, a large portion of Japanese knives utilizes it. A high amount of carbon and iron makes this material in its vanilla form. The distinction that matters to us here is that it doesn’t have a high amount of chromium.
The first drawback is that this steel isn’t resistant to corrosion. You’ll find that the knife loses its shine pretty soon and requires regular maintenance to retain its top-notch condition.
Fortunately, it covers up for that weakness with its extra strength. As a result, it manages to maintain its edge for a longer duration compared to stainless steel. Hence, you won’t have to sharpen it as frequently.
Another issue is that it reacts with some ingredients (like tomatoes, for instance) and sometimes affects their taste. Moreover, some of these knives might face issues with chipping, which is something to remember.
High Carbon Stainless Steel
The following material combines the best of both worlds. One, it ensures impressive rust resistance due to a higher level of chromium than carbon steel. Therefore, there’s little chance of corrosion, regardless of whether you use it daily or occasionally.
Additionally, high carbon stainless steel retains the superior hardness of carbon steel. As a result, users won’t find it losing its sharpness quickly with regular use. Thanks to the added flex, it also manages to be more resistant to chipping than typical carbon steel.
You might find that knives made with this material are a tad costlier. But that’s entirely justifiable when you consider the benefits it provides.
Damascus Steel
Damascus steel is not as widely used. This is because it refers more to the manufacturing process than it does the material. This process combines two types of steel into one by repeatedly folding them.
While it almost always results in a quality blade, you can’t put its hardness blindly on a scale, as the combination of steels can vary among manufacturers.
Commonly, you would find such steel in premium Japanese knives, which are known for their excellent sharpness and durability. Nevertheless, remember that you need to treat this material slightly differently for maintenance.
The drawback here would undoubtedly be its price. It’s far pricier than your run-of-the-mill stainless-steel knife (but it has the quality to show.).
Manufacturing Process
No matter where you go, there will be a big fuss about forged and stamped knives. In essence, stamped knives are cut out of a sheet of steel, while forged knives are heated and pounded repeatedly to get them into shape.
Thanks to the strength and quality achieved through the manufacturing process, forged knives are often the fan favorite. On the other hand, stamped knives are usually frowned upon because of their supposedly inferior quality.
But that’s not necessarily the case any longer. It is still true that stamping out a blade from a sheet of knife takes comparatively less effort and time. But improved processes like advanced heat treatment are now making these knives just as impressive.
For instance, the usual argument that these blades cannot hold their edge for long, doesn’t apply to quality stamped knives any longer. Like there are good and bad quality forged blades, there are good and bad stamped blades.
Make your decision based on that quality.
Stamped knives can be lighter and thinner in many cases. Since that’s a preference thing, choose accordingly.
Blade Size and Length
The size of the blade plays a paramount role in your experience. For some, a 7-inch knife may be ideal, while a 10-inch might work better for some. There are many factors to consider in this case.
The first issue to address would be the ingredients and volume you work with. If your ingredients include items like squash, you’d understandably require a larger blade. On the other hand, a smaller blade makes sense if you work with smaller items.
Then comes the volume. If you’re processing a lot of food at once, a larger blade is the way to go because it can do more in less time. That doesn’t only apply to cutting or chopping — even tasks like picking up the processed ingredients from the board benefit from a larger blade.
A larger blade also means a wider one. Hence, it can provide you with better knuckle clearance, which is helpful for people with bigger hands.
But if none of these applies to you, opting for something standard is the way to go (especially if you aren’t sure about your preference yet).
Most people begin with a length of around 7 or 8 inches, which hits a sweet spot. If you want something lean and lightweight to move around as you please, a 7″ Japanese knife can work wonders. On the other hand, an 8″ Western chef’s knife can provide a little heft without being too large.
Going for a 6″ can be an option, but it may fall short in many cases. Hence, I recommend staying in the safe zone until you’ve figured out your poison.
With the notion of size comes the question of weight, so let’s look at that too.
Knife Weight
The knife’s weight is affected by many elements, with the blade being the most vital one.
The thicker the blade is, the more effort you’ll have to manoeuvre it. That’s not necessarily a drawback — many users prefer a heftier knife, significantly if they’re cutting tougher ingredients like some veggies.
That ensures they don’t have to put as much force on the knife to make the cut. However, it might feel tiring after working for a while.
On the other hand, a shorter blade provides a lightweight experience, which you require if you want maneuverability. If you need to make delicate and accurate cuts, having something lighter can help with the accuracy. Furthermore, you’d be able to work for a longer period without feeling fatigued.
Along with these facts, much of the weight of a knife depends on personal preferences. After all, the heart’s hand wants what it wants.
The Thickness and Weight
Along with the length of the blade, another aspect affects the weight — the thickness. In many knives, the blades start thicker once you move past their edge (we’ll discuss its pros and cons later).
For now, it helps to remember that a blade that goes thicker will require more force from you to maneuver. Typically, a Western knife would be thicker, with the Japanese one being thinner.
Sharpness
Most knives are extremely sharp when you first buy them. The issue is with what happens afterward.
Material
The very first catalyst that helps sharpness would be the material, which we’ve discussed above. Cheaper and softer knives will lose their edge quicker, and the experience would be so-so.
Along with looking at the hardness of the material, going for a reputed brand is something you should do. Brands like Wusthof, Henckels, or Shun are well-known for their quality, and a little research can go a long way.
The Grind and Thickness Beyond the Edge
Another catalyst is the type and angle of the grind. Whether the grind is flat or hollow can affect how consistently you work with various ingredients.
Then, the latter element questions how acute the angle of the edge grind is. As you can imagine, a more acute angle would result in a sharper knife. You’ll find these listed as 25 degrees, 20 degrees, and so forth.
However, that’s only part of the equation. As mentioned, many blades start getting thicker once you pass the edge. You’ll mostly find this happening in heavier and inexpensive knives — and these products fail to retain their sharpness for long.
It’s crucial to note that going too thin might increase the chances of chipping (primarily why manufacturers take the easy way out). The material has to be of excellent quality for fragile knives — many premium Japanese chef knives are examples of that.
There are now knives with materials like powder steel, which are even tougher. Sharpening them would be a chore and two, though.
Blade Shape
This is where the distinction between Japanese and Western chef knives is pretty apparent.
The belly on a Western or German knife is usually quite pronounced, resulting in a more rounded shape. This feature makes cutting ingredients with repetitive rocking motions easier — rock chopping, for instance.
You won’t have to constantly pull and push the knife, making it easier on your hands. The heavier weight of these knives also would’ve made things worse otherwise.
On the other hand, a Japanese knife doesn’t have that pronounced a belly. Instead, it tends to be much flatter, which makes sense when cutting softer ingredients. The lighter weight of these knives also accentuates that fact and makes it easier to maneuver.
However, you’d be hard-pressed to get that rock chop with such a knife. Therefore, choose the profile according to your needs.
Handles
Now that we’ve discussed the aspects of the blade let’s move on to the handle.
First, we need to look at two things — the knife’s shape and weight. The aesthetic side matters, but that should never be the priority. We’re not buying a showpiece, after all.
Weight and Shape
The weight of the knife is crucial, as it plays a role in determining the balance of the knife. For example, if the handle is much lighter than the front portion of the knife, it’ll lean forward, and vice versa. However, whether you’d want this balance to lean forward or backwards would depend on your preferences.
On the other hand, some like a hefty handle that remains in their hand, while the rest like a lightweight one. This is more of a trial-and-error step.
Keeping up with the trend of heft, German or Western knives usually have a heavier handle. That’s primarily due to the material in this case, meaning they’re not always larger in size. These have an ergonomic design, and you’ll find that not all of them are ambidextrous. Therefore, you may have fewer options if you’re left-handed.
Japanese handles are comparatively lighter; no surprises there. However, these usually opt for an ambidextrous rounded shape traditionally. This difference in the design suggests you should try these handles out before picking one.
Many of the Japanese handles are thinner as well, meaning they may not remain in your hands as well.
There are also many hybrids handles these days, which usually lean toward Japanese designs. The lower weight means you won’t feel fatigued as fast as you would with Western options.
Materials and Feel (And Looks)
The materials used in the handles are vital. They determine how well you can grip the knife, how they complement the blade, and how much control you have over particular tasks.
Wood
The most classic option for handles would be wood. Manufacturers typically opt for hardwoods, as those ensure durability. It often has a certain texture that makes the knife comfortable to hold, and it also looks like a banger. Each handle has a unique character, and customized designs are also available.
The wood can come with different finishes, which add properties like water resistance. Without such finishes, wooden handles require some maintenance, and there might be the possibility of warping and splitting. The grip on these handles can be anywhere from good to bad.
If you’re on a budget, elements like plywood come into play. These do not have the same texture as hardwoods but can be durable.
Materials like laminated Pakkawood have become quite popular. The benefit is that they don’t require regular maintenance like traditional wood handles.
Aluminum
Aluminium knife handles (like the 6061 alloy) can also provide a sweet spot. They’re rust-resistant and don’t require as much maintenance as wooden handles. These also help if you don’t want your handle to weigh too much.
Furthermore, it’s possible to find these handles in many different colors and finishes these days.
The drawback with this material is that the grip isn’t great unless textures are on the handle. Even then, aluminium handles feel pretty awkward to hold when I use them with wet hands. And the fact that it absorbs heat (and cold, for that matter) doesn’t make me too glad, either.
Stainless Steel
Stainless steel is once again your friend if you’re on a budget. These handles make knives much more affordable, and users who prefer heavier handles often choose them over aluminium ones.
These are rust-resistant, making maintenance far more straightforward than anything like wood. Unfortunately, like aluminium, these handles can also lack a decent grip. But many manufacturers imprint certain textures on them to alleviate that issue.
If you’re going for a lengthier blade, choosing stainless steel also makes sense because it provides the necessary weight and balance.
These knives are somewhat limited in the looks department, however. They may not fit in unless you’re set on a silverware aesthetic.
Titanium
Now we’re going into the high-end realm. While aluminium can quickly lose its sheen with use, titanium ensures better resistance. Furthermore, there’s little chance that you’ll ever see these rusting.
This material can also be colored through anodization, providing you with endless possibilities. Unlike stainless steel, it doesn’t give me a chill on a cold morning, which is also a benefit. The only issue would be the cost, as mentioned.
Plastic
Don’t frown. Plastic might be cheap, but it can provide a fantastic experience within budget.
Many handles come with a soft coating of plastic handles. I’ve found that they provide a better grip than many stainless or aluminum handles. They’re also lightweight, so you can opt for them if that’s your poison.
Cleaning and maintaining these handles is also quite effortless. It doesn’t get as many noticeable scratches as shiny materials. But if you don’t like how these handles feel, you probably won’t enjoy them no matter what.
The Tang and Bolster
Like in the case of stamped vs forged knives, people often rely on hyperboles when talking about the tang and the bolster of a knife.
Full Tangs or Not?
Firstly, the tang — it’s the part of your blade that extends into the handle and creates one unified body. If that extension maintains its course throughout the handle, it’s a full tang. That ensures structural rigidity for the knives, but that’s not as critical as you think.
Even in knives without a full tang, achieving excellent robustness without any risks is possible. Even with heavy usage, modern knives without full tangs can perform just as well. After all, we’re not chopping rocks with our blades.
The difference, again, is in the quality of the manufacturing process.
Bolster Supremacy?
In short, the bolster is the wider part placed right after the handle on the blade. The idea is to provide a better balance and prevent your fingers from accidentally slipping off the blade section during operation.
You’ll often find people making a big fuss about it, but it’s not mandatory.
For instance, many Japanese knives do not care for a bolster at all — that applies to many premium products as well. That means you can prefer to have one, but by no means is it a necessity in a knife.
Budget and Purchasing Decisions
Not everyone has a deep wallet and can spend hundreds of bucks on a chef knife. In most cases, you’ll have to make some compromises to accommodate your priorities within a budget. Listing out the requirements helps with that.
Nevertheless, I suggest not compromising on the steel. Whether you’re a regular or occasional user, the lack of sharpness and consistency will ruin the experience. And since a chef knife is perhaps the most used option in the kitchen, it’ll haunt you.
Always use quality steel (buying from reputed manufacturers can reduce the risks). And since this is easy to determine even without directly trying the knives out, it’s pretty effortless.
But the shape and ergonomics of the handle, the weight, or the balance are just as essential. Therefore, try the options out if possible.
Concluding Thoughts
Knowing how to choose a chef knife is paramount, as it’s the most utilized knife in your arsenal. I’ve tried to include all of the aspects you’ll come across when buying one, so follow those steps.
Again, don’t compromise in places where it can come back to haunt you!