A good chef’s knife is a central player in your kitchen lineup. Most chefs will tell you that you should have a Western blade for methodical chopping and a Japanese-style knife for more delicate prep.

We may receive a commission on purchases made from links. Okay, I'll admit that you don't actually need 16 different kinds of knives in your kitchen, although I'm sure I have many more than that.

If there’s one item everyone equates with a chef, it’s their knife. And as someone who spent many a year as a private chef in people’s homes, I quickly learned to bring my own because it was a rarity ...

Sharon Lockley has over 20 years of experience as an editor and writer and has been contributing to Food & Wine since 2019. I use a sharp chef’s knife every day to slice, chop, and dice ingredients.

We independently review everything we recommend. We may get paid to link out to retailer sites, and when you buy through our links, we may earn a commission. Learn more› By Kathleen Squires I used to ...

The C-200 pulses a mind-boggling 40,000 per second, requiring 50% less force to slice through meat and produce. David lives in Brooklyn where he's spent more than a decade covering all things edible, ...

Seattle Ultrasonics' $399 C-200 promises to slash cutting force in half with blade vibrations that you can't see, hear or feel. David lives in Brooklyn where he's spent more than a decade covering all ...

Certified kitchen knife nerd Scott Heimendinger used a robot arm on multiple chef’s knives to collect 100,000 data points about which blades cut most efficiently. He’s ranked them from best to worst.