The key difference in how the two types of knives are used is that with a Western-style knife, rocking, planting the tip of the knife on the cutting board and lifting only the heel end as you feed food underneath, is a very common motion With a Japanese-style knife, this is impossible—the shape of the knife doesn’t allow for rocking Slicing and chopping are the more common movements, and mincing herbs becomes a matter of repeated slicing rather than rocking The only way to tell which knives you prefer is to go into a store and try them out An 8- or 10-Inch Chef’s Knife or a 6- to 8-Inch Santoku Knife This is my knife There are many others like it, but this one is mine Your chef’s knife should be an extension of your hand and so should feel completely natural When I’m feeling down and I need a bit of physical support, I don’t ask my wife to hold my hand I don’t rub my dog on his belly Nope, I go to my knife and just hold it We’ve spent a lot of time together I know her every curve (I just now realized that my knife is female) and exactly how she fits into my hand and likes to be held, and in return, she is supportive, loyal, and wicked sharp The chef’s knife is the one you’re going to be using for 95 percent of your cutting tasks, so you’d better make damned sure that you’re comfortable with it, and here’s the key: forget every review you’ve ever read Once you get past a certain quality level, no single knife is better than another That said, there are certain characteristics you can look for, depending on your cooking style, size, and comfort level in the kitchen Here are a few of my basic recommendations, but let me repeat: only you can decide which knife is best for you Go to a store, try some out, and mull it over for a day or two You and your chef’s knife are going to have a long, beautiful, and mutually beneficial relationship Choose wisely Western-Style Chef’s Knives • For the average cook: The 8- or 10-inch Wüsthof Classic Cook’s Knife (about $140) This was the first decent knife I owned, and I still have it to this day • Pros: It’s got a thick spine with plenty of heft, which helps it a lot of the slicing work for you It has a curved blade that allows you to rock back and forth for rapid mincing And there’s plenty of space under the handle for your knuckles when chopping • Cons: Some cooks may find it too heavy, and smallhanded cooks may find the handle uncomfortably large • For the small-handed cook: The Global G-2 8-inch Chef’s Knife (about $120) Stylish and functional • Pros: It’s forged from a single piece of metal, meaning that it’s basically indestructible It has an extremely sharp, precise blade and a well-balanced handle (it’s filled with sand) to help it stay balanced even while in motion ... level, no single knife is better than another That said, there are certain characteristics you can look for, depending on your cooking style, size, and comfort level in the kitchen Here are a few... relationship Choose wisely Western-Style Chef’s Knives • For the average cook: The 8- or 10-inch Wüsthof Classic Cook’s Knife (about $140) This was the first decent knife I owned, and I still have it to this day... find it too heavy, and smallhanded cooks may find the handle uncomfortably large • For the small-handed cook: The Global G-2 8-inch Chef’s Knife (about $120) Stylish and functional • Pros: It’s forged from a single piece of metal, meaning