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Kitchen Knives

One good chef's knife beats a block of mediocre knives. Japanese steel holds an edge longer; German steel is tougher and more forgiving. An 8-inch chef's knife handles 90% of kitchen tasks.

A sharp cheap knife beats a blunt expensive one — invest in a whetstone

Japanese knives are harder and sharper but more brittle — avoid bones and frozen food

Handle comfort matters more than it seems — you'll use this for 20 minutes a day

Entry · Under £45

Victorinox

Fibrox 8" Chef's Knife

The knife used in professional kitchens where budgets are tight. Victorinox's Fibrox handle is non-slip even when wet, the blade holds a working edge, and it's NSF certified. The most practical kitchen knife made.

High carbon steelFibrox handleNSF certified8 inch blade

£35

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Mid · £80–£130

Global

G-2 Chef's Knife

Global's seamless stainless construction and CROMOVA 18 steel made them the knife of choice for professional chefs in the 90s and they haven't needed to change much since. Lightweight, razor sharp, beautifully balanced.

CROMOVA 18 steelSeamless constructionIce hardened8 inch blade

£99

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Premium · £160+

Shun

Classic Chef's Knife

Shun forges their knives in Seki, Japan using VG-MAX steel and 68 layers of Damascus cladding. The result is a blade that holds its edge longer than almost anything else and cuts with a precision that changes how you cook.

VG-MAX steel68-layer DamascusD-shaped handleMade in Japan

£189

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Kitchen Knives

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