Wusthof 4183 Wusthof Classic Hollow Edge Santoku Knife 7, 7″, Black
A chef’s knife is an extension of their hand. A dull knife will rip apart your delicate cuts and bruise your farmer’s market veggies. It’s time to retire the steak knives you stole from your parents house in college and buy a big-kid blade.
The world of knives is vast and super intimidating and absolutely something we will revisit again. For now, let’s just assume you don’t need a $700 Nenox knife with a 100-year-old carbonized wood handle (although there’s no denying this knife is stunning).
Instead try the Misono UX10. This popular blade is made with hard steel which can hold its edge longer than most traditional knives. It’s also crafted specifically for right or left-handed chefs. However, this knife requires regular maintenance and a bit of skill to sharpen. You can either bring this knife into your local knife store for regular fixes, or you can learn how to sharpen your own knives yourself. Above we’ve embedded a tutorial from Korin, the authority on cutlery care. If you’re going to invest in this type of purchase we strongly recommend spending time on the Korin YouTube page. Also, you’ll need to purchase a wet stone and a ceramic honing steel to sharpen at home.
If you’re exhausted already, we’ve got a few less-finicky knives below. That said, all knives should be sharpened or you’re dooming yourself to bruised tomatoes!
In more affordable blade buys, we recommend the Wusthof Classic Santoku Knife. This German-made knife is a durable workhorse and will last for years. The Victorinox Swiss Classic Chef’s Knife is another exceedingly popular knife that will last. Both require diamond steel for sharpening, just not as extensively (FYI never use a diamond steel on a more expensive knife like the Misono, only carbon steels for that).
If you have a ton of counter space real estate, check out the Wusthof block. However, we find that people often feel pressured into buying these massive blocks simply so their knives have a home in their kitchen. To avoid that excess just get a blade protector for storage.
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