How to Choose Your First Professional Chef's Knife
Don't buy a 20-piece knife block. Here is why you only need three knives, and how to pick the most important one.
Chef Marcus Thorne
Published on January 4, 2026
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Hands-on tested by professional chefs
Table of Contents
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The biggest mistake most home cooks make is buying a massive set of mediocre knives. In reality, you do 90% of your work with a single knife: the Chef’s Knife (or Gyuto).
The Three Essential Knives
- Chef’s Knife (8-inch): Your primary tool.
- Paring Knife (3.5-inch): For small, handheld tasks.
- Bread Knife: For crusty loaves and delicate cakes.
German vs. Japanese
German knives are like SUVs: heavy, durable, and can handle a lot of abuse. Japanese knives are like sports cars: lightweight, incredibly precise, and require more care.
The Entry-Level Masterpiece: Tojiro DP
If you want a taste of Japanese performance without spending $200, the Tojiro is your best bet. It uses VG-10 “super steel” at a very reasonable price.
Tojiro DP 8" Gyuto
Tojiro
The best entry-level Japanese knife with VG10 core steel. Exceptional sharpness at an unbeatable price.
Final Advice
Go to a store and hold the knife. The “best” knife in the world is the one that feels like an extension of your own hand.
Chef Marcus Thorne
Executive Chef & Editor-in-Chief• Culinary Institute of America Alum
Chef Marcus has spent over 20 years in professional kitchens, from Michelin-starred restaurants in Paris to high-volume steakhouses in New York. He founded Kitchenware Authority to bring professional-grade equipment knowledge to home cooks.
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