You can get by with a chef's knife for more than a couple of years if you maintain it well and sharpen it periodically. Of course, getting a knife of that quality will also cost you a decent ...
More petite chefs may prefer the 16cm version of this. Not sure anyone needs the 23cm one. Roll-forged from 21 layers of high-carbon steel, this is a classic example of a Japanese-style knife ...
Construction: Look for forged blades and full tang construction ... First is an 8-inch chef knife, which he describes as the workhorse for 99 percent of tasks, from mincing herbs to slicing ...