Best chef's knives

Top pick: Victorinox Swiss Army Fibrox Pro 8" — the knife most professional kitchens hand out. Thin, sharp 15° edge, a grippy handle that stays put even when wet, and light enough to use for hours. It's the safest "buy once, cook forever" choice.

Who the others suit:

• Mercer Culinary Millennia 8" — a first knife or a gift for someone learning; forgiving, cheap to replace, easy to keep sharp.
• Mercer Renaissance 8" — you want a forged, heavier blade with a bolster for a more traditional feel.
• HENCKELS Classic 8" — familiar German-style weight and a 14° edge; good if you like a substantial knife.
• Shun Classic 8" — Japanese-style thin blade and pakkawood handle for precise slicing; treat it gently.
• Miyabi Artisan 8" — the showpiece: very acute edge, beautiful wood handle, best for careful cooks.

Whatever you pick, add a honing rod and keep it out of the dishwasher.