‘Buy this, and you’ll be set for life’: the best (and worst) chef’s knives – tested

From budget to Japanese-style models, here are chef Ben Lippett’s sharpest picks for comfort, cut and cost after weeks of chopping. Plus, what to know before you buy

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A great chef’s knife is less a tool and more an extension of the person holding it. In the kitchen, your knife effectively becomes your right (or left) hand. Balance equals control; good steel spells confidence and longevity; a sharp edge means ease.

I’ve put a handful of knives through the only trials that matter: shallots diced to translucence, tomatoes sliced gossamer thin, herbs chiffonaded to perfume. I’m looking past marketing into geometry, materials, grind and ultimately how each knife feels – at minute one and hour 10. Does it bite eagerly, or wedge and bruise? How does it feel in your hand – is it perfectly balanced or too blade-heavy? Does it sing on the board, or thud? Will this knife need lots of TLC, or will it look after itself?

Best chef’s knife overall:
Wüsthof classic chef knife, 20cm

Best budget knife:
Victorinox Fibrox chef’s knife, 20cm