Cutting ingredients with a lacklustre knife is not only difficult, it’s also dangerous. As any professional chef will tell you, a blunt, slippery blade is more likely to send you to A&E than a sharp one. What’s more, watching a grown man tackle a tomato with a dull knife is a truly pitiful sight. For the sake of your physical and mental wellbeing, as well as your reputation, it’s time to invest in a quality set.
That’s why we asked top chefs, restaurateurs and food stylists for their buying recommendations, from easy-to-wield Japanese knives to razor-sharp paring blades, forged by