Chef's Path Professional Chef Knife Set - 8" Ultra Sharp Japanese Santoku Kitchen Knife - German High Carbon Stainless Steel Chefs Knife with Sheath & Premium Packaging - Best Value Cooking Knife

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It's balance point is ideal for a pinch grip, laying between the start of the logo and the start of the handle. Within these categories, you'll find a variety of blade and handle materials and constructions, which affect how the knife feels and how long it will last. There were ones that crunched through the onions instead of slicing them, despite my best efforts to use the blade's sharpness to accomplish the task; those were disqualified.

The knife edge stays sharper longer than traditional knives due to the Molybdenum Stainless Steel blade and the balance is made to feel comfortable and causes no fatigue or discomfort.Bolster: The bolster, or how and where the blade flows into the handle, is another point of differentiation. Larger-handled, lighter knives gave us more control, while smaller-handled knives allowed us to slice quickly and thinly.

The sharp tip is particularly helpful when cutting around bones, and the fun handle colors are beautiful and great for personalizing. Miyabi Kaizen Chef's Knife: The Miyabi Kaizen Chef's Knife was knocked out of the running after consistently falling short due to a blade edge that wasn't nearly sharp enough.This grip has the user pinching the flat side of the blade just over the bolster, giving the user better control and balance. We chopped some onions while gripping the knife farther back on the handle and found that the contoured handle accommodated that style of grip well.