Choosing the right size
Most chef knives have an 8-inch blade, which is a pretty safe bet if you're not sure which size to choose. Depending on your skill level and the size of your hands, you may need a slightly longer or shorter blade for a good knife. There are chef knives that are only 6 inches long, but you probably don't want to use knives shorter than 7 inches. You can also find blades up to 9 or 10 inches long, but they will be a little more difficult to control and are not generally recommended for novice home cooks.
The most common blade size for a chef's knife is 8 inches, but there are also many larger and smaller knives available.
Consider the materials of the blade and handle.
You can find chef's knife blades made from alternative materials, including ceramic, but 99.9% of knife makers worldwide prefer to use some composition of steel, often high-carbon stainless steel. In this list, we are only testing steel blades, which come in a variety of brands. In general, a softer steel blade is easier to sharpen, but may not last as long. For the amateur home cook, the difference in durability is negligible and the ability to sharpen should come first for a quality knife.
Blade hardness is measured using the Rockwell scale, a method of determining the hardness of materials, especially metals, by measuring the depth of indentation caused by a controlled load on a specific indenter. Although we did not perform a Rockwell test on any of the blades, we do list the Rockwell hardness of each and take that into account when making your selection.
The crafting of the knife handle is perhaps a more important decision. Chef knife handles are made from a wide range of materials, including wood, bone, carbon fiber and steel. Wood and some polymer blends may be slightly softer to the touch. There are also contoured and ergonomic handles, and some, namely Japanese knives, have a more linear design. Therefore, the ergonomic handle will depend on your personal choice.
The materials used to make your chef's knife deserve careful consideration.
Difference between forged and stamped knives
A forged knife is made from one piece of steel, while a stamped knife is made from a sheet of metal. Forged knives are traditionally stronger and more expensive. I've read some heated opinions that modern knife stamping technology has caught up with forged models and that the difference isn't as big as it used to be. To be honest, I feel when I own a stamped knife rather than a forged one. In general, forged knives feel more balanced and are often (but not always) stronger, meaning they will last longer and hold an edge better.
Knife Style: Western (or German) Knives vs. Japanese
German style knives tend to be heavier, with thicker blades and a more pronounced belly (the curve of the blade). This shape and weight promote sharp movements, which makes it easier to chop large quantities of vegetables. German or Western knives are usually sharpened at a 20-degree angle, which makes them less prone to chipping.
Japanese steel knives tend to be lighter and have thinner blades, making them a little better for cutting difficult slices, trims, and chops. While it's not necessary, I like to have one of each at my disposal to use for specific tasks. Japanese steel is generally harder on the Rockwell scale, but its sharp corners make it more prone to chipping and breaking. These knives won't give you the same consistent stone cutting performance as a Western-style knife, so long chopping or dicing sessions may seem more tedious.
Many modern knives combine elements of Western and Japanese knives, known as hybrid knives. We recommend a hybrid knife for anyone who plans to have only one chef's knife to do all their cooking in the kitchen. To help you decide between these two styles, or whether you'd like to have both at your disposal, check out more information on Difference between Western and Japanese Chef's Knife.
A good, sharp chef's knife will cut tomatoes easily.
How heavy should a chef's knife be?
It really comes down to personal preference, experience level, and what you intend to do with the knife. In general, Japanese-style knives are lighter and therefore better suited for very precise chopping, mincing, dicing and sometimes chiffonade making. German-style chef's knives are often thicker and heavier and may be a better choice if you're doing simpler dicing or carving up bone-in chickens and the like.
Knives range from 5 ounces to over 12. If your wrist fatigues easily while cooking, choose a lighter chef's knife that weighs less than 7 ounces, whether Western, Japanese, or hybrid.
