• Cons: There’s no bolster or heel, so using the blade grip for a long time on this one may irritate your forefinger where it rubs against the spine And there’s not too much space under the handle when the blade is against your cutting board, so you might end up rapping your knuckles a few times The all-metal handle can get slippery if it gets messy (though nobody should be cooking in a messy kitchen anyway!) Ideal for vegetarians who want precise veg work and don’t deal with messy meats • The best buy option: The 8-inch Victorinox Fibrox Chef’s Knife (about $25) This is a favorite among beginning cooks who aren’t yet sure they want to lay down over $100 for a chef’s knife • Pros: It’s very sharp right out of the box, and it’s very light, which some users may like Grippable handle, and plenty of knuckle space • Cons: It has a stamped blade, with no real weight or heft, and it’s difficult to resharpen Cheap feel and construction—this isn’t a knife designed to last a lifetime Poor balance can also instill bad habits Japanese-Style Chef’s Knives • For the average cook: The 7-inch Misono UX10 Santoku (about $180) This is my personal favorite It’s not the first knife I ever felt attachment to, but it’s the first one I ever fell in love with Would that we never be apart • Pros: It’s perfectly balanced, with a very comfortable bolster that makes the blade grip a dream The blade is Swedish steel, which is extremely sharpenable and will hold an edge for a long, long time Although it is designed for slicing and chopping, the blade has a strong-enough curve that you can even some Western-style rocking with it, giving you the best of both worlds Strong, sturdy construction, and plenty of heft—a real beauty to behold • Cons: Just one: price It’s not a cheap knife, but considering that it will last you a lifetime, $180 seems fair • For the small-handed cook: The 7-inch Wüsthof Classic Hollow Ground Santoku (about $100) I used this knife extensively in restaurants, where precision vegetable slicing was required—so much so that it lost a good centimeter of its width with repeated sharpenings I grew quite fond of it in the process • Pros: Like all top-of-the-line Wüsthof products, it’s impeccably constructed It has a much more slender blade than Western-style Wüsthofs, so it’s easier to make small, precise cuts and more comfortable for some cooks The hollow-ground granton edge (with dimples along both sides of the blade) means that foods like potato slices won’t stick to it • Cons: It’s not big enough for most really heavy-duty tasks—say, splitting a butternut squash or hacking through a chicken Luckily, your cleaver will take care of that (see here) • The best buy option: The MAC Superior ½-inch Santoku (about $75) A favorite among pros and home cooks alike ... squash or hacking through a chicken Luckily, your cleaver will take care of that (see here) • The best buy option: The MAC Superior ½-inch Santoku (about $75) A favorite among pros and home cooks alike... small, precise cuts and more comfortable for some cooks The hollow-ground granton edge (with dimples along both sides of the blade) means that foods like potato slices won’t stick to it • Cons: It’s... considering that it will last you a lifetime, $180 seems fair • For the small-handed cook: The 7-inch Wüsthof Classic Hollow Ground Santoku (about $100) I used this knife extensively in restaurants, where