THE EXPERT’S VIEW

Japanese Knife Company

“Chef’s knives are essentially a tool, so functionality has to be top of the list of criteria when making a selection, followed by ergonomics and aesthetics. In terms of functionality, we find that the level of sharpness, the quality of the steel and how easy the knife is to keep sharp are all important. Since chefs are using their knives constantly, comfort is also crucial, determined by the hold and balance. When it comes to personal taste, Japanese blades tend to be thinner - perhaps 1.5mm – 2mm at the top of the blade, while others are closer to 3mm – 4mm.”