Knife Finder

Chef knife (8"): curved belly for rocking cuts, versatile, the workhorse of Western kitchens. Santoku (6.5–7"): flatter profile for push cuts, excels at vegetables, favored in Japanese cooking. If you rock-chop, get a chef knife. If you push-cut, get a Santoku. Most home cooks are happy with either.

Stainless: no rust worries, lower maintenance, great for beginners. Carbon: gets sharper, holds edge longer, develops beautiful patina — but rusts if left wet. For most home cooks, high-quality stainless (VG-10, AUS-10) is the sweet spot. Carbon is for enthusiasts who enjoy the ritual.