Finding the Perfect Knife
Rick Martinez, food editor and chef, tests Quiddity’s top 10 knives.
In a perfect world, your chef’s knife is the everyday workhorse made to carve meat, debone fish, chop veggies—you name it, a good chef’s knife can do it. So what makes a good one?
Different cooks have different priorities and preferences. You can read every best-of list on the internet, but at the end of the day, it takes an IRL test run to truly determine what cuts through the competition. Lucky for you, food editor and pro chef Rick Martinez rolled up his sleeves at the Quiddity Test Kitchen to offer an unfiltered assessment of the best 10 knives out there.
For Martinez, the top four considerations for the perfect chef’s knife are weight, balance, handle comfort, and blade sharpness. He tested out our Top 10 Chef Knives by cutting through paper, butternut squash, onions, and tomatoes. Watch the video for his insights and final recommendation.
Here are the key takeaways from Martinez’s top three picks:
Mercer Culinary Genesis Martinez says the Mercer feels great in his hands: “It’s slip-resistant, lightweight, and balanced.” He likes that it retained its edge sharpness throughout the test.
Misono UX10 Gyutou The Misono cuts really well, but Martinez’s problem with it is the razor-sharp heel: “As I was cutting the onion, I got a little nick.”
Shun Classic 8-Inch Martinez loves the way the Shun looks. “It’s a stunning knife,” he says. Slicing tomatoes? “Like cutting through butter.”