Professional Chef Knives
Best Prices & Latest Professional Chef Knives
Selecting a professional chef knife can feel overwhelming. Walk into any kitchen shop and you'll face hundreds of blades ranging from £20 to £500. The good news? You don't need a degree in metallurgy to make a smart choice. This guide cuts through the marketing nonsense and gives you the straight facts about what actually matters when buying a knife that'll serve you well for years.
Your knife is the most important tool in your kitchen. Professional chefs understand this. They'll spend serious money on a blade that feels right in their hand and performs flawlessly through thousands of cuts. But what makes one knife worth £50 and another worth £300? Let's break it down.
The steel determines how sharp your knife gets and how long it stays that way. High-carbon stainless steel dominates the professional market because it balances edge retention with rust resistance. German knives typically use softer steel rated 56-58 on the Rockwell hardness scale. They're tough and forgiving but need sharpening more often. Japanese knives go harder at 60-62 HRC. They hold an edge longer but chip more easily if you're careless.
Damascus steel gets all the attention with those wavy patterns. Is it worth the premium? Functionally speaking the layering process creates a harder core wrapped in softer steel. This combination delivers excellent edge retention and some flex to prevent snapping. But here's the truth: plenty of plain-looking knives perform just as well. You're partly paying for aesthetics.
VG-10 and AUS-10 are popular Japanese steel grades. They resist corrosion better than carbon steel while maintaining hardness. X50CrMoV15 dominates German production. It's reliable and affordable but won't impress knife enthusiasts. For most home cooks high-carbon stainless steel from a reputable brand provides the best value.
A knife's shape determines what it does best. The classic French chef's knife has a curved belly perfect for rocking cuts through herbs and vegetables. Japanese gyuto knives feature a flatter profile suited to push cutting and precise slicing. Which is better? Depends on your cutting style.
Blade thickness matters more than most people realize. Thinner blades glide through ingredients with less resistance. They're brilliant for delicate work like filleting fish or slicing tomatoes. Thicker spines provide durability for heavy-duty chopping. A 2mm spine thickness offers a good middle ground.
The edge angle affects both sharpness and durability. Western knives typically use a 20-degree angle per side. Japanese knives go sharper at 15 degrees or even less. Sharper sounds better right? Not always. Acute angles create fragile edges that chip when you hit bones or frozen food. Consider what you'll actually be cutting.
You'll hold this knife for hours. Comfort isn't optional. Wooden handles feel warm and absorb moisture from your hand. They look gorgeous but need more maintenance. Pakkawood combines wood fibers with resin for water resistance and durability. It's become the standard for quality knives.
Synthetic materials like G10 and micarta offer extreme durability and hygiene. They're practically indestructible and handle commercial dishwashers. The trade-off? They can feel cold and plasticky. Some cooks hate them. Others don't care.
Handle shape determines how the knife feels during extended use. A pinch grip places your thumb and forefinger on the blade itself so the bolster shouldn't be too large. Some handles swell at the end to prevent slipping. Try before you buy if possible. What feels perfect to your colleague might give you blisters.
Pick up the knife and hold it in a pinch grip. Where does the balance point fall? Right at the bolster where your fingers grip is ideal. This creates a neutral feel that won't tire your hand. Blade-heavy knives feel tip-forward. They're great for chopping but exhausting for detailed work. Handle-heavy knives feel clumsy and imprecise.
German knives trend heavier overall. The extra weight does some of the work for you when chopping. Japanese knives emphasize lightness and precision. Neither approach is wrong. Professional Western chefs often prefer German heft. Sushi chefs wouldn't dream of using anything but lightweight Japanese blades.
Total weight typically ranges from 200 to 300 grams for an 8-inch chef's knife. Lighter isn't automatically better. A bit of mass helps with certain tasks. But if your hand aches after 20 minutes of prep work that knife is too heavy for you regardless of what reviews say.
Forged knives start as a single piece of steel heated and hammered into shape. The process aligns the steel's grain structure creating a stronger blade. You'll pay more but you're getting superior durability. Stamped knives are cut from sheet steel like cookie cutters. They're lighter and cheaper but less robust.
Full tang construction means the blade steel extends through the entire handle. You'll see it sandwiched between handle scales. This design provides the best balance and durability. Partial tang knives have the blade inserted into the handle. They're fine for light use but won't survive professional kitchens.
The bolster is that thick junction between blade and handle. It adds weight, provides a finger guard and strengthens the vulnerable blade-to-handle transition. Some modern designs skip it for easier sharpening along the entire edge. Both approaches work. It's personal preference.
An 8-inch blade handles probably 90% of kitchen tasks. It's the goldilocks size. Big enough for watermelons but maneuverable enough for shallots. Professional kitchens stock them by the dozen. If you're buying just one knife make it an 8-inch chef's knife.
Smaller cooks or anyone with limited counter space might prefer a 6-inch blade. You sacrifice some versatility but gain control. Larger hands and commercial kitchens often use 10-inch knives. They make quick work of high-volume prep but feel awkward for precision tasks.
Wüsthof and Zwilling dominate the German market. They've been making knives for centuries and they're built like tanks. Global pioneered the all-metal Japanese design. Shun brings traditional Japanese craftsmanship to Western kitchens. Victorinox offers professional performance at surprisingly low prices.
Should you buy the famous brand? Sometimes yes. Established manufacturers have quality control and customer service. But plenty of smaller makers produce exceptional knives. Read reviews. Check the return policy. A lesser-known brand offering the same specs for 40% less might be brilliant or might fall apart. Do your homework.
You can find decent knives for £40. You can spend £400 and get something extraordinary. What's the sweet spot? Around £80-150 for most home cooks. That budget gets you proper steel, solid construction and a blade that'll last decades with basic care.
Spending more brings diminishing returns unless you're a professional. That £300 handmade Japanese knife is a work of art. It performs marginally better than the £120 alternative. Is that marginal improvement worth it to you? If you love cooking and appreciate craftsmanship absolutely. If you just need a reliable tool for dinner prep probably not.
Never buy a knife set if you can avoid it. Those 14-piece block sets are mostly filler. You'll use three knives regularly and the rest collect dust. Buy a quality chef's knife, a paring knife and a serrated bread knife. You're done. Add specialized knives only when you actually need them.
If you can hold the knife do it. Grip it properly with your thumb and forefinger pinching the blade. Does it feel comfortable? Can you maintain that grip for 20 minutes? Some shops let you test cut. Take advantage.
Online buying requires more faith. Check the return policy carefully. Many reputable sellers give you 30 days to test the knife. If it doesn't feel right send it back. Don't settle for a knife that gives you blisters just because returning it seems like a hassle.
Forget the marketing hype about 67 layers of Damascus steel or cryogenic tempering. Does the knife feel good in your hand? Does it hold an edge through a week of normal cooking? Is it easy to sharpen when it dulls? Those three factors determine whether you'll love or hate your knife five years from now. Check out our top rated knives for proven performers.
The best professional chef knife is the one you'll actually maintain and use daily. A £500 blade left dirty in the sink performs worse than a £50 knife that's cleaned, honed and stored properly. Choose quality. Take care of it. That's the secret.