Stainless Steel Chef's Knife

A stainless steel chef's knife — the one knife that does eighty per cent of the work in any kitchen. Chopping onions, breaking down a chicken, slicing tomatoes thin enough to see through, flattening a clove of garlic with the side of the blade. If you own three knives, this is the one you should spend on.

Stainless is the sensible choice for a home kitchen: it takes a keen edge, it resists rust if you dry it, and it forgives the occasional neglect that carbon steel punishes. Keep it off the chopping board's hard spots, hone it regularly, and it will outlast most of what else is in the drawer.

Why you'll love it

• Does most of the work — the one blade you reach for every day.
• Stainless steel — holds an edge, resists rust, forgiving of everyday use.
• Easy to sharpen — takes a honing steel or a pull-through without fuss.
• Balanced for control — comfortable for the pinch grip and for rock-chopping.

Details

• Material: stainless steel
• Care: hand wash and dry immediately, never leave to soak
• Ideal for: chopping, slicing, dicing, everyday prep

Keep it out of the dishwasher — the detergent is abrasive and the rack knocks the edge. Hone before use and it rarely needs a proper sharpen.