Behind every great meal is a superior cutting tool. Though, if you ask cooks or chefs what makes a particular knife superior, you might get different answers.
A few of their shared responses could include hand size, comfort level, and the dish to be prepared. Since the third variable can change on occasion, a great knife should also be versatile. All these hold truth, including that they are apt descriptions for the best Tojiro knives on the market.
Culinary arts brings such a vast spectrum of creations that you can’t engage in it without flexible artillery. That’s what chef knives are, with their dicing, smashing, chopping, pinching, and slicing abilities. Some can even cut through small bones with the barest effort.
Today, we’ll go through a range of chef knives that can take your cooking to the next level. We won’t just cover the pricey specialty blades, either; we’ll also discuss affordable and accessible options that get the job done.
The Best Chef’s Knives for Your Needs
Cooking is different for each of us, not just in how we do it but also in our level of experience with the craft. Thus, depending on a user’s needs, the perfect knife can be any of the following:
Fibrox Pro by Victorinox: The Perfect Amateur Cooking Knife
We all have to start somewhere, right? Don’t think you’re not equipped to handle a specialty knife because you are a beginner. Some knives, like the Victorinox Fibrox Pro, can make the transition to home kitchen cooking easier for those only starting to learn the craft.
At $40 on average, it’s far from being a ridiculously priced option. Some stores even sell it for less.
Of course, the low price tag also justifies quality that doesn’t quite match that of top-of-the-line collections. Though, the knife does come with a nonstick finish and holds an edge well. Fresh cilantro sliding off the blade should adequately satisfy most novices.
You aren’t likely to need a super-specialty blade that retails for hundreds of bucks on the first leg of your cooking journey. This beginner’s knife by Victorinox should suffice for showing you the ropes and serving some great years in the kitchen.
Kiwi 8-Inch Stainless Steel: Cheapest Quality Chef Knife
Knives don’t get as controversial as the Kiwi knife. These blades have amassed something akin to a cult following. They come at a low cost, and that is reflected in their inferior blade.
What’s great about these knives is that they can match an expensive chef knife’s performance when sharpened regularly. They might not deliver initially, but they will eventually with proper care and maintenance. Thus, they’ll seem like any other quality chef knife, but with a longer time to break in.
A set of these knives retail just shy above $10, which already includes a small cleaver for herb chopping. Purchase a set of quality sharpening tools with the money you save, and you should get a knife collection not too different from the high-end ones performance-wise.
Artifex II by Richmond: The Perfect Workhorse Knife
This is an upgraded version of the original Artifex that used to be every workaholic chef’s go-to. Needless to say, the predecessor might have to share the spotlight with the successor, a Japanese knife with an enduring edge.
Artifex II has a slightly longer blade than most chef knives and possesses a Western-type grip atypical of a Japanese knife. A Western or Wa handle consists of two flat-sided pieces, while a Japanese handle can come in various shapes, though it’s usually round on most knives.
This more refined version of the Artifex is perhaps the closest a stainless steel blade comes to matching the performance of carbon steel. In the world of chef knives, that’s definitely saying something.
Carbon Steel Gyuto by Korin Togiharu: Overall Best Chef Knife
Korin carbon steel knives could change how you view other chef knives. Those blades might cease to hold significance to you once you witness this specific cutting tool’s abilities. True enough, there are expensive specialty knives that can match it for performance.
The Carbon Steel Gyuto isn’t cheap, but it isn’t super-pricey by any means. Even so, carbon steel isn’t without its disadvantages.
It may leave others in the dust in terms of performance, but it can be especially difficult to maintain. Give this blade any less than proper care, and you may start to see it rust and brittle over time.
Make a point to wipe your blade after every use, especially after slicing citrusy ingredients. Wiping regularly also keeps your knife clean and prevents rusting.
In particular, carbon steel is prone to corrosion, so it’s even more crucial not to overlook these steps when using this knife. Like most carbon steel blades, the Gyuto comes in various lengths to fit your hand size.
Have Your Pick of the Bunch
What are the circumstances surrounding your culinary journey? Take stock of your needs and preferences, including your level of experience and the nuances around your specific knife use. Chances are, these factors should draw a path to any of the blades mentioned above.
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