It doesn’t matter if you’re filleting a sea bass on a Tuesday night or throwing together a stir-fry with whatever’s left in the fridge — for even a basic level of cutting, a top-quality knife will make all the difference
Photo: Blenheim Forge A chef’s knife is the go-to tool in your kitchen arsenal. . Buying one can seem daunting, though. We spoke to chefs and food experts to find out which blades they both use and recommend. We also browsed user reviews across Amazon, John Lewis, and Selfridges and hung out in knife sub-Reddits that analyse everything from the weightiness of handles to blade lengths.
I bought my own Victorinox knife after reading about the brand on the r/chefsknives sub-Reddit, which has just over 150,000 members. Members mentioned the brand’s perfect balance of affordability versus quality . They make great starter knives for beginner chefs as well as thoughtful gifts for keen cooks.We previously called Mercer’s chef’s knife the best option on Amazon, thanks to the overwhelming number of positive reviews out of 50,000.
Although Japanese santoku knives are distinct from chef’s knives, we’re including them here for both their distinct shape — a straight-edged blade, soaring into a curved top — and smaller size. Keshia Sakarah, chef-owner of Brixton’s Caribe and Baruru supper club founder, recommended this knife from Masutani.
Peckham-based Blenheim Forge knives have come recommended to us by several chefs, including Parle and Jackson Boxer, owner of Notting Hill’s Orasay and Vauxhall’s Brunswick House. I’ve also tested their santoku knife and gyuto knife before , and they were some of the most beautiful knives I’ve ever used. Full disclosure: This is not as essential a kitchen knife, used more for fiddlier tasks like deboning a joint of meat or julienning vegetables.
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