A really great chef’s knife is insanely sharp, yet retains its edge easily and feels well-balanced and welcoming in your hand. These days, a decent high-grade chef’s knife can cost $100-$200. Several cooking publications, including Cook’s Illustrated, recently tested a bargain $30 chef’s knife that rated just about as good as the $100-plus knives. It’s the Victorinox Chef’s Knife; the one we use.
The Victorinox is a hybrid of a thin Japanese blade with a 15-degree edge (western knives have a 20-degree edge), but with the longer, broader blade of European knives. It is lightweight, nicely-balanced, and lethally-sharp. It has a comfortable, grippy handle that won’t slip even when wet. There are five cooks in our household. This is the knife they all grab first. It may not be quite as super great as some of the other previously-reviewed chef’s knives, but considering the price, it can’t be beat.