This is the most essential knife to have in any kitchen and is a must, it will be your most important purchase and will be the most used knife in your collection. Getting the right size and weight for your needs is important. The chef’s knife is versatile and used for most jobs in the kitchen, they tend to be slightly heavier in the blade than most Japanese knives and are thicker on the spin off the knife.

The curve of the chef’s knife is dictated by the rocking motion thats key to the western style of chopping - the point of the blade rarely leaves the board - but it’s noticeable that, as Japanese and Chinese knives have gained acceptance, Western chefs have begun to favour wider blades that enable a more ‘up and down’ chopping style.