A Maître Cuisinier's point of view
The chef's knife, the epitome of a knife for the kitchen. Universally applicable, it allows the use of a wide variety of cutting techniques.
What is the definition of a chef's knife?
The chef's knife usually has a blade length of 15 - 26 cm, the cutting edge is curved and the back of the knife tapers to a point. The back of the knife is very pronounced and tapers towards the tip. High rigidity and resistance to breakage, even for heavy-duty cuts such as dividing pumpkins. Chef's knives are available with or without a hollow edge.
What are chef's knives used for?
The professional usually uses the classic chef's knife for a rocking cut technique that requires very safe hand guidance. Above all, the cutting of julienne, brunoise, batonnet and other cutting techniques is the most suitable knife here. A chef's knife can also be used to divide large vegetables into large pieces.
Which chef's knife should I choose?
The first decision you need to make is blade length. If you are a hobby cook, I would recommend a size of 16 - 20 cm blade length. For a Semi Pro it can also be up to 26 cm in length, but you need a very steady hand. Whether your chef's knife has a kullen or not is up to you. In my experience, this has never been an issue. The handle shells are to be chosen according to taste and personal use. Here is the largest and most interesting selection of handle designs.