More on the Knives

GLOBAL 7-INCH HOLLOWGROUND SANTOKU

This is an excellent Japanese style knife. A Santoku blade is similar to that of a cleaver and lends itself to slicing, dicing, and mincing. Global’s seamless construction gives the knife a more contemporary look. $95 at Sur La Table (surlatable.com)

SHUN KEN ONION 8-INCH CHEF’S KNIFE

This undulating Japanese knife is specifically designed to fit the culinary hand. Its unusual, ergonomic shape gives nice heft and balance and creates an excellent rocking action for chopping, but it’s not ideal for small finesse work. $200 at Sur La Table

WÜSTHOF CLASSIC 8-inch CHEF’S KNIFE

Classic workhorses loved by chefs everywhere, Wüsthofs are very well made and have incredibly sharp high-carbon steel blades. The versatile blade’s considerable heft gives the knife a comfortable, balanced feel. $100 at In Good Taste (231 NW 11th Ave, ingoodtastestore.com)

SABATIER 8-INCH CHEF’S KNIFE

What about France? Sabatier (sabatier.com) makes excellent knives that have a more triangular shape than German chef’s knives. This design improves precision but can make chopping more awkward. The carbon steel blade will hold a sharp edge longer than most knives, but it will discolor more easily. $80 at greatfrenchknives.com

KYOCERA 6-INCH CERAMIC CHEF’S KNIFE

Ceramic knives do not require regular sharpening and are best for slicing delicate ingredients with great precision—but they can chip on meat bones or if jarred. This is an ideal second knife: it’s always sharp, but lacks the proper balance for substantial tasks. $90 at Sur La Table