Evidence index · Kitchen Tools

What 15 cooks actually recommend among kitchen knives

164 quoted claims about kitchen knives from 15 named people across 22 long-form sources, covering 21 products, 15 of them raising objections. Every claim links to the second it was said.

17 voices across 22 sources. One publisher, J. Kenji López-Alt, accounts for 40 of the 164 claims.

What kitchen knives do particular groups recommend?

Cohort pages restrict the same kitchen knives evidence to one group at a time. Authority is scoped to kitchen knives, never to how large someone’s audience is.

What kitchen knives do restaurant professionals use? a community we read
What kitchen knives do chefs use? 5 on the record an occupation
The kitchen knives Cooking YouTube actually keeps a community we read

Why do cooks recommend kitchen knives?

The attributes cooks cite most often about kitchen knives, counted from the reasons attached to each claim rather than read out of the prose.

Which kitchen knives do cooks actually recommend?

The kitchen knives below are ordered by how many independent voices are on record about each one: a count of evidence, not a rating. Products without their own page have not yet cleared the evidence threshold for one. There are 21 with evidence; the 15 with the most independent voices are below, and every one is in the claim search.

KAN knives

2 voices 4 claims no objections yet median ownership 2 years

0:00 supports J. Kenji López-Alt co-designed this product

and my friend Barney runs a company called Kaan, and they make some excellent home cook knives.

best in class Owns it I Designed A Knife! Introducing the KAN x Kenji Shitoku四徳, a brand new shape for all home cooks

J. Kenji López-Alt co-designed this product. Stated in the source: “And with this partnership, um there's going to be a portion of each sale that'll be donated to various charities that are dealing with food insecurity.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

7:32 supports J. Kenji López-Alt earns commission on this

anyone who is anyone who already has one of these con knives and it's you know been a couple years now like make sure you learn how to sharpen your own life you're gonna love it the same way that you had it day one when you got it out of the box

durability Passing on someone else's experience Here Are Some Great Knives (For a Great Cause!)

Cites edge retention

J. Kenji López-Alt earns commission on this. Stated in the source: “and uh don't forget to use the promo code kenji to get a little extra off” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

Owned 2 years

7:02 supports J. Kenji López-Alt earns commission on this

so again um con knives not a paid sponsorship i just like the knife

recommendation Owns it Here Are Some Great Knives (For a Great Cause!)

KAN knife

1 voice 8 claims no objections yet median ownership 8 years

1:31 supports J. Kenji López-Alt

i love this knife you see me use it all the time it's damascus steel which means that it's two types of steel that are hammered together 67 layers of steel very nicely balanced super sharp this is my go-to knife

Four judgements rest on this sentence:

recommendation Owns it
performance Owns it cites edge retention
handling Owns it cites ergonomics
appearance Owns it cites build quality

Equipment Charity Sale

0:30 supports J. Kenji López-Alt co-designed this product

Um it's just a really solid mid-range price knife that feels more like a premium knife than the cost would suggest.

value Uses it professionally I Designed A Knife! Introducing the KAN x Kenji Shitoku四徳, a brand new shape for all home cooks

Cites price

2:01 supports J. Kenji López-Alt

this is the knife actually that we give to all of the cooks in my restaurant if a cook in my restaurant has been working with us for a year this is the knife that we gift them with so you'll see a lot of the cooks in my restaurant using this knife a great a great knife

use-case fit Uses it professionally Equipment Charity Sale

Gordon Hansen santoku

1 voice 7 claims no objections yet

3:30 supports J. Kenji López-Alt co-designed this product

Um, those are more than aesthetic. They actually help make sure that when you're slicing vegetables that they don't stick to the blade, so things will fall off the blade a lot more easily than a perfectly smooth blade.

performance Owns it I Made the Knife of my Dreams

Cites edge retention, edge retention, non-stick surface

J. Kenji López-Alt co-designed this product. Stated in the source: “I'm holding in my hand the first production prototype uh of the knife that I've been working on with my friend Gordon Hansen, who is a knife maker uh from Fall City, Oregon.” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

Um the uh the center uh the center layer of the blade is uh shidu. Uh it's hardened to a Rockwell hardness of 60 to 61. a very hard knife that is going to get a very very sharp edge and maintain that edge.

3:00 supports J. Kenji López-Alt co-designed this product

which means that you can use it the way you would use a sanu. So a chopping motion up and down. Um, but you can also use it the way you would use a a western knife with a nice rocking motion for uh sort of rapid mincing uh of things. So, um, for me it it's really all the qualities of a santoku plus the qualities of a…

use-case fit Owns it I Made the Knife of my Dreams

Cites versatility

0:00 supports J. Kenji López-Alt co-designed this product

and I've always wanted to sort of design my own knife, something that fits all of my needs specifically and something that is as beautiful to hold as it is to uh behold. Um, and uh that that's what I've come up with with Gordon.

best in class Owns it I Made the Knife of my Dreams

Cites appearance

Um uh but you know more more than just being functional for me a knife uh being the most important tool in any cook's kitchen it needs to be something that you want to hold and something that you get pleasure out of even when you're not cutting with it. Um this is a knife that you know whenever I see it hanging on the…

Misen knife

1 voice 7 claims 1 objection

18:05 supports J. Kenji López-Alt

I would recommend that knife still

recommendation Tested it Every Pot in My Kitchen | Kenji's Cooking Show

17:35 supports J. Kenji López-Alt

and inexpensive so $65 so at that price range there are not that many knives you can get that are better

value Tested it Every Pot in My Kitchen | Kenji's Cooking Show

Cites price

17:35 supports J. Kenji López-Alt

is really high-quality has nicely designed I think it was really nice balance a nice shape

Two judgements rest on this sentence:

performance Tested it cites build quality, shape and form
handling Tested it cites ergonomics, handle

Every Pot in My Kitchen | Kenji's Cooking Show

I like having this angled bevel here on the bolster as opposed to this straight which is why I like this knife better

KAN chef knife

1 voice 6 claims 1 objection

2:01 supports Barney Lund speaking on J. Kenji López-Alt works for this brand

the the chef knife is the first one we made it's the king of the knives it's an eight inch chef knife and we switched the the metal we upgraded it to vg10 as the core instead of aust10 so it's a little bit harder it'll retain the edge a little bit longer still balanced at the bolster and we've rounded the spine so…

Three judgements rest on this sentence:

best in class Uses it professionally
handling Uses it professionally cites ergonomics
performance Uses it professionally cites edge retention

Here Are Some Great Knives (For a Great Cause!)

Barney Lund works for this brand. Stated in the source: “he is the um the guy who makes these knives the con knives that you've seen in my kitchen” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

5:32 objects Barney Lund speaking on J. Kenji López-Alt works for this brand

one thing one thing i do want to make sure that everybody knows is these are these are hand wash knives yeah generally like if it's handmade it's hand wash and don't put this on a dishwasher even if it's the the g10 composite handle

durability Uses it professionally Here Are Some Great Knives (For a Great Cause!)

Cites dishwasher safe (against)

2:31 supports Barney Lund speaking on J. Kenji López-Alt works for this brand

but also we worked on the pattern because that we took some of the feedback from our kickstarter backers they got our first knives and we've implemented a lot of that and the very first thing you'll notice is how much more you can see the layers yeah it's real so the damascus layering looks we're really happy with…

appearance Uses it professionally Here Are Some Great Knives (For a Great Cause!)

Cites appearance

Victorinox all purpose kitchen knife

1 voice 5 claims no objections yet

0:30 supports speaking on America's Test Kitchen

It's been a winner for like 20 years, I think.

best in class Tested it 11 Essential Kitchen Tools Every Home Cook Needs | America's Test Kitchen

1:00 supports speaking on America's Test Kitchen

This is the one knife you really need.

recommendation Tested it 11 Essential Kitchen Tools Every Home Cook Needs | America's Test Kitchen

Cites versatility

Yeah, we can geek out on niche knives as much as anybody, but you want a versatile workhorse like that.

0:30 supports speaking on America's Test Kitchen

This is very sharp.

performance Tested it 11 Essential Kitchen Tools Every Home Cook Needs | America's Test Kitchen

Cites edge retention, versatility

This is a great knife, and that's because it's great for all kinds of tasks.

Gordon Hansen knife

1 voice 4 claims 1 objection

1:00 supports J. Kenji López-Alt co-designed this product

It was a uh a knife uh santoku in style um but a little bit slimmer towards the tip so that it gives you a little bit more precision when you're doing precise knife work.

use-case fit Owns it I Made the Knife of my Dreams

1:00 supports J. Kenji López-Alt co-designed this product

Um, I spent uh two days wielding a three-PB hammer uh and hammering a a billet of 20 layer uh sumagashi uh steel uh with a sandwiched core of Shidu. So, like a very high carbon steel, very hard steel.

durability Owns it I Made the Knife of my Dreams

Cites build quality

2:00 objects J. Kenji López-Alt co-designed this product

It is a little bit slimmer uh and lighter uh than the first knife I made. Um, the heel is a little bit slimmer. Um, so it's a little more slender, a little more uh a little more well balanced obviously because this is made with his hand, his experienced hands and not mine.

handling Owns it I Made the Knife of my Dreams

Cites ergonomics (against)

Inox sujihiki slicer

1 voice 4 claims no objections yet

3:31 supports Stephen La Rosa earns commission on this

but they are very comfortable. They are very very wellmade.

handling Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

Cites handle

Stephen La Rosa earns commission on this. Stated in the source: “All amazon links are affiliate links” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

3:01 supports Stephen La Rosa earns commission on this

It has a really nice thin blade made of a really good stainless steel.

performance Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

Cites build quality, shape and form, versatility

This is a lot more versatile.

3:31 supports Stephen La Rosa earns commission on this

They are very very wellmade.

durability Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

Cites build quality

Masamoto chef's knife

1 voice 4 claims 1 objection

4:32 supports speaking on Bon Appétit

And this is my probably my favorite chef's knife, a Sukijichi Masamoto.

best in class Uses it professionally Inside 20 Chefs' Knife Rolls: Pro Chefs Reveal Their Go-To Tools | Restaurant Talks | Bon Appétit

4:32 supports speaking on Bon Appétit

They're like rugged and they're not that expensive.

Two judgements rest on this sentence:

value Uses it professionally cites price
durability Uses it professionally cites durability

Inside 20 Chefs' Knife Rolls: Pro Chefs Reveal Their Go-To Tools | Restaurant Talks | Bon Appétit

4:32 objects speaking on Bon Appétit

They stopped importing them.

mention Uses it professionally Inside 20 Chefs' Knife Rolls: Pro Chefs Reveal Their Go-To Tools | Restaurant Talks | Bon Appétit

Cites availability (against)

Victorinox bird's beak knife

1 voice 4 claims no objections yet

10:04 supports Stephen La Rosa earns commission on this

always have one of these with me.

recommendation Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

9:34 supports Stephen La Rosa earns commission on this

It is a very cheap knife. It is good.

value Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

Cites price

9:34 supports Stephen La Rosa earns commission on this

It is excellent for peeling things especially things like garlic.

performance Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

Mac filleting knife

1 voice 3 claims 1 objection

3:31 supports Adam Byatt Buy It For Life Enthusiasts

I like the weight of them. I like the way they sit in my hand and I like how sharp they stay. So I'm a big fan of those partic that particular brand of knives for a filletin knife.

handling Uses it professionally 35 Years of cooking equipment - What I use everyday

Cites edge retention, handle, weight

3:31 supports Adam Byatt Buy It For Life Enthusiasts

But they're super sharp. They're really fine. The blade's super thin. So if I want to slice peaches, slice tomatoes, whatever it is, I just know that I'm going to get a really fine slice.

performance Uses it professionally 35 Years of cooking equipment - What I use everyday

Cites edge retention, flexibility

3:31 objects Adam Byatt Buy It For Life Enthusiasts

I kind of dispose with them. I use them and, you know, use one a year or something.

durability Uses it professionally 35 Years of cooking equipment - What I use everyday

Cites durability (against)

Misono utility knife

1 voice 3 claims 1 objection

8:03 supports Stephen La Rosa

This is a knife that I can like use and abuse a little bit more.

use-case fit Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

Cites durability

But yeah, this is a bit more of just like a workhorse knife.

8:03 supports Stephen La Rosa

so even if I'm like cutting lemons or like a bunch of like acidic stuff, this is going to be just fine.

performance Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

Cites acid resistance

8:03 objects Stephen La Rosa

The tip is a little chipped. I believe it's been like heated up as well.

durability Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

Cites durability (against)

Tojiro bread knife

1 voice 3 claims no objections yet

2:31 supports Stephen La Rosa earns commission on this

Love this guy. Highly recommend.

recommendation Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

2:00 supports Stephen La Rosa earns commission on this

Now, what I like about this compared to other bread knives is it has a very, very thin blade. It has a nice serration, but it is flat on one side. So, it's a very, very sharp blade.

performance Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

Cites edge retention, shape and form

2:31 supports Stephen La Rosa earns commission on this

Cut bread with it and things with like tough crust, maybe like the top of a pork belly or something.

use-case fit Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

Wusthof boning knife

1 voice 3 claims no objections yet

7:02 supports Stephen La Rosa earns commission on this

Amazing amazing bon knife.

recommendation Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

6:32 supports Stephen La Rosa earns commission on this

Great knife, great quality.

performance Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

Cites build quality

6:32 supports Stephen La Rosa earns commission on this

This is what I do use for most of my butchering, whether that's fish butchery, meat butchery.

use-case fit Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

Um, I've really started making this my like butchery filleting workhorse.

CCK Chinese cleaver

1 voice 2 claims no objections yet

1:30 supports speaking on Bon Appétit

My favorite knife I've ever had that I use most of is a CCK Chinese cleaver.

best in class Uses it professionally Inside 20 Chefs' Knife Rolls: Pro Chefs Reveal Their Go-To Tools | Restaurant Talks | Bon Appétit

1:30 supports speaking on Bon Appétit

Great for cutting vegetables. Works as a scooping surface, so you don't have to use like a pastry card or bench scraper or anything like that. It's good for smashing garlic as well.

use-case fit Uses it professionally Inside 20 Chefs' Knife Rolls: Pro Chefs Reveal Their Go-To Tools | Restaurant Talks | Bon Appétit

Cites shape and form, versatility

What do cooks say about kitchen knives in general?

Claims about kitchen knives that name no single product: technique, materials, what to look for. Still evidence, and often the claims that decide a purchase. There are 86 of them; the 40 with the strongest evidence are below, and every one is in the claim search.

0:31 supports Adam Byatt Buy It For Life Enthusiasts

I would say it has to be my chopping board and my knives. Once I've got a great chopping board, great knives, sharp knives, the rest is easy.

recommendation Uses it professionally 35 Years of cooking equipment - What I use everyday

Cites edge retention

25:08 supports Joshua Weissman Chef

is this the most important cooking tool in the kitchen I sure think it is my favorite tool of all time it is the chef knife

best in class Owns it Every Cooking Gadget You'll Ever Need

0:30 supports David Chang speaking on GQ Chef

this is like five bucks six bucks if you lose this you can replace this I certainly have a really nice pairing knife but I tend to always use this because it's easily replaceable it's something you use all the time

best in class Uses it professionally Momofuku's David Chang Reveals What You Need in Your Kitchen | GQ

Cites repairability, price

7:02 supports Stephen La Rosa

but this is a very like rust resistant carbon steel. It also has this beautiful like uh dark layer on it, which is completely rust proof.

performance Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

Cites edge retention, rust resistance

7:02 supports Stephen La Rosa

Now, this is perhaps my most used knife.

recommendation Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

4:31 supports Adam Byatt Buy It For Life Enthusiasts

That's the one I prefer. Just a really big guard on the front because I've lost lots and lots and lots of parts of my fingers going into the oyster. So, actually, a guard for me is good.

recommendation Uses it professionally 35 Years of cooking equipment - What I use everyday

Cites safety

3:01 supports Adam Byatt Buy It For Life Enthusiasts

but they are far sharper and and the blade resistance for me is much nicer. So, I really like carbon steel knives.

performance Uses it professionally 35 Years of cooking equipment - What I use everyday

Cites edge retention

2:31 supports Adam Byatt Buy It For Life Enthusiasts

I really believe that when you're carving meats and proteins and fish after they're cooked, it is that carve that really gives you that finish on the plate that is taking your food to another level.

use-case fit Uses it professionally 35 Years of cooking equipment - What I use everyday

2:31 supports Adam Byatt Buy It For Life Enthusiasts

Always have a really nice uh non serrated carving knife. This is a Japanese knife that was made for me in Kyoto in Japan. So it's a bit special, but um ultimately it's not serrated, so you get that really clean finish.

performance Uses it professionally 35 Years of cooking equipment - What I use everyday

Cites shape and form

1:00 supports Gordon Ramsay Chef

the secret behind a great set of knives is in the handle if you're comfortable holding the handle your cutting is going to be so much easier the firmer the grip the better the chopping the heavier the handle the more control you've got over the blade

handling Uses it professionally Gordon Ramsay's Kitchen Kit | What You Need To Be A Better Chef

Cites handle, weight

2:31 supports speaking on Bon Appétit

This is probably the knife that I use the most. my chef's knife. Kind of my versatile everything knife.

use-case fit Uses it professionally Inside 20 Chefs' Knife Rolls: Pro Chefs Reveal Their Go-To Tools | Restaurant Talks | Bon Appétit

Cites versatility

I use my chef's knife for everything. Big job, small job, it's my best friend.

I use this chef knife for literally everything. It's like my boy.

15:03 supports Ian Fujimoto

The first is your chef's knife. This is your all-around all-purpose knife. You're going [music] to use it every single time you cook. Whether you're slicing meat, vegetables, cheeses, it doesn't matter. It's going to be [music] your workhorse.

use-case fit Owns it Top 10 Most Needed Kitchen Tools

Cites versatility

0:30 supports Lynne of The Splendid Table Home Cooks

This is the instrument that I love. It's called a mezzaluna, meaning a "half moon." It's the best knife for chopping because you just rock it.

Two judgements rest on this sentence:

best in class Owns it cites ergonomics
recommendation Owns it

Lynne's Favorite Tools for the Kitchen

1:00 supports Joshua Weissman Chef

first thing is super obvious i'm sorry but a knife and a cutting board are king if you're not starting with this then you are in trouble this combo alone solves way more kitchen tests than you would think other than just cutting stuff and it's super economical if you don't want to buy a bunch of mechanical things like…

Two judgements rest on this sentence:

recommendation cites versatility
value cites price

19 Tools To Make Cooking Easier

i would just recommend having different kinds of services have some that are non-stick have some that are cast iron

7:32 supports Stephen La Rosa

This is great for small tasks like cutting mushrooms, cutting tomatoes.

use-case fit Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

Cites versatility

Yeah, I probably use this more than my chef's knife. So, that tells you just how versatile this is.

7:32 supports Stephen La Rosa

this beautiful uh Japanese handle. Uh super super comfortable.

handling Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

Cites handle

5:01 supports Adam Byatt Buy It For Life Enthusiasts

I can pretty much do every task that I want to do with that set of knives.

use-case fit Uses it professionally 35 Years of cooking equipment - What I use everyday

Cites versatility

3:01 supports Adam Byatt Buy It For Life Enthusiasts

So, I think that's a really important that's razor sharp and uh and has done me proud for at least last five, six years.

durability Uses it professionally 35 Years of cooking equipment - What I use everyday

Cites edge retention

Owned 5 years

0:30 supports Gordon Ramsay Chef

basically need three knives a heavy duty chopping knife followed by a small pairing knife which is brilliant for prepping vegetables and then this baby here a serrated edge knife for carving and slicing

recommendation Uses it professionally Gordon Ramsay's Kitchen Kit | What You Need To Be A Better Chef

Cites ergonomics

before you buy a knife hold it in your hand and make sure it feels right for you

3:31 supports speaking on Bon Appétit

I have my bread knife. I got this one in Paris. We've gone through so many different bread knives. Love this one because it's really sharp.

performance Uses it professionally Inside 20 Chefs' Knife Rolls: Pro Chefs Reveal Their Go-To Tools | Restaurant Talks | Bon Appétit

Cites edge retention

0:30 supports speaking on Bon Appétit

So like both these are carbon steel. Carbon steel definitely just stays sharper longer. It's easier to maintain in my opinion.

performance Uses it professionally Inside 20 Chefs' Knife Rolls: Pro Chefs Reveal Their Go-To Tools | Restaurant Talks | Bon Appétit

Cites edge retention, maintenance

16:03 supports Ian Fujimoto

What you're looking for when you're buying one of these knives is that it's comfortable [music] in your hand. It's made of good quality steel, and it has a good quality handle, and it's something you're going to enjoy using.

handling Owns it Top 10 Most Needed Kitchen Tools

Cites build quality, ergonomics, handle

15:03 supports Ian Fujimoto

Next up, a utility knife or a petty knife. This is going to be your smaller knife for smaller [music] details. When you're cutting something more delicate or you need a little more precision than you get with your chef's knife, cutting garlic, cutting herbs, or trimming off the skin of your fruit, it's essentially…

use-case fit Owns it Top 10 Most Needed Kitchen Tools

1:00 objects Ian Fujimoto

Don't do that. It's dangerous. You cut your hand. You're going to dull your blade all around. Like, not the safest thing to do.

use-case fit Owns it Top 10 Most Needed Kitchen Tools

Cites safety (against)

Because if you are ever cutting through red, trying to cut through it with a non- serrated blade sucks. [music] Total suckness. Plain and simple.

3:00 supports Joshua Weissman speaking on Joshua Weissman Recipes Chef

it does not matter how much money you spend on your knife. It's fine. Get the cheapest 10-in knife you can get. You don't need a multiple knives, you need one 10-in chef's knife. That's it.

value Cooking Tools Everyone Needs

Cites price

2:30 supports Joshua Weissman speaking on Joshua Weissman Recipes Chef

Do yourself a favor, start with a 10-in chef's knife and any cutting board that is made [music] of maple or some sort of decent wood. You can also use a rubber cutting board, that's fine, too.

recommendation Cooking Tools Everyone Needs

26:08 supports Joshua Weissman Chef

not only that this knife will replace some of the tools that we explained to you today it will replace the purpose of a food processor it will replace the purpose of a peeler it will replace the purpose of a mandolin

use-case fit Every Cooking Gadget You'll Ever Need

Cites versatility

25:38 supports Joshua Weissman Chef

this should last your whole lifetime if you choose a good one

durability Every Cooking Gadget You'll Ever Need

Cites durability

0:30 supports David Chang speaking on GQ Chef

basically any serrated knife that's cheap with a rubber handle is important

recommendation Uses it professionally Momofuku's David Chang Reveals What You Need in Your Kitchen | GQ

Cites ergonomics, price

1:00 objects David Chang speaking on GQ Chef

you can't really sharpen this so it's sort of a disposable thing after a certain point you're going to just have to throw this away

durability Uses it professionally Momofuku's David Chang Reveals What You Need in Your Kitchen | GQ

Cites sharpness (against)

19:36 supports Stephen La Rosa

the fact that it's this like hardy, sturdy, like amazing blade and looks

durability Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

Cites build quality

7:32 supports Stephen La Rosa

It's also way way cheaper.

value Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

Cites price

5:02 supports Stephen La Rosa

yourself a really good chef's knife.

recommendation Uses it professionally What's In My Knife Roll! My Top Tools for Michelin Kitchens, Catering Events & Content Creation

15:37 supports Jacques Pépin speaking on Food52

would you ever just use this rate it instead yes good Luke right it's faster than this yeah with the serrated it's the same idea though where you don't need to press down while you're cutting you want to use the blade yeah back and forth yeah let the blade do the work

performance Uses it professionally How To Sharpen Your Knife Skills With Jacques Pepin | Dear Test Kitchen

Cites ergonomics, speed and efficiency

3:02 supports Jacques Pépin speaking on Food52

this is an eight inch chef's knife I use this for pretty much everything in a kitchen yeah

use-case fit Uses it professionally How To Sharpen Your Knife Skills With Jacques Pepin | Dear Test Kitchen

Cites versatility

0:30 supports J. Kenji López-Alt

So, a santoku is a Japanese knife this shape that is said to have three qualities, you know? So, it has the qualities of three different Japanese knives, and it's so sort of like a all-purpose knife. It's good for vegetables, it's good for meat, it's good for filleting fish, it's good for sort of rough work and fine…

use-case fit I Designed A Knife! Introducing the KAN x Kenji Shitoku四徳, a brand new shape for all home cooks

2:00 supports J. Kenji López-Alt

So the a santoku is a knife that is designed a Japanese style knife that is designed to work with meat, work with vegetables, work with seafood. Uh so anything that you're going to be cutting in the kitchen, a santoku is going to work.

use-case fit I Made the Knife of my Dreams

5:01 supports Adam Byatt Buy It For Life Enthusiasts

And I just carry a little handy knife like this. I carry that around during the day and I can just sort of turn stuff with it, do little bits with it, cut string with it, things like that.

use-case fit Uses it professionally 35 Years of cooking equipment - What I use everyday

Cites versatility

3:01 objects Adam Byatt Buy It For Life Enthusiasts

It's carbon steel, so they are dirtier. They do need more sharpening

appearance Uses it professionally 35 Years of cooking equipment - What I use everyday

Cites appearance (against), maintenance (against)

5:02 supports speaking on Bon Appétit

They're sharper so that anything that we slice for service, we get like a lot nicer cuts.

performance Uses it professionally Inside 20 Chefs' Knife Rolls: Pro Chefs Reveal Their Go-To Tools | Restaurant Talks | Bon Appétit

Cites edge retention

It's probably made of like the cheapest metal, but because it is made of super cheap metal, it sharpens really, really well.