Which Knife Is Right for Me?

How to choose a kitchen knife

For a first knife, one versatile knife is enough: a chef knife (8 inches) if you cook a bit of everything, or a santoku (7 inches), more compact and easier to handle. The nakiri is the vegetable specialist, best as a second knife. A small knife (utility or paring) covers small jobs, and a bread knife handles crust.

What blade length?

A simple rule: about three quarters of your cutting board's width. Small hands or a small kitchen: 7 inches. Large cuts of meat and a big board: 8 inches and up. When in doubt, go shorter: an oversized knife is harder to control.

Damascus or stainless?

Our damascus series (37 to 129 layers) have a thin, hard blade with a unique pattern. The Obsidienne series, at 62 HRC, cuts the finest but is sharpened on a whetstone. The Alba series, in hammered stainless steel (56-58 HRC), has a sturdier edge that is easy to touch up on a honing rod: ideal for beginners.

A set or a single knife?

A set of 2 to 4 knives from the same series costs less than buying each one and makes a complete gift. For yourself, one good all-purpose knife beats a big set where you only use two pieces.