As a chef I have an irrational love for knives! This doesn’t mean I will go and spend a fortune on them but I do feel that having a decent tool is very important. Personally (and this is only my opinion) I love Japanese ones – they are balanced, have a great weight and because of the layers of steel used to make them, they stay sharp with the blade looking beautiful.
I would recommend you have three knives in your drawer:
This you will use the most, for all your chopping. The blade is usually 15-20cm long (but I prefer a shorter one just because that suits me). This is the Yaxell Ran Santoku Knife I use almost exclusively. I love it.
These are really great for any detailed work, like for taking the tops off vegetables, de-veining prawns, and preparing small fruits and vegetables.
A good serrated knife is a must in the kitchen. Perfect for bread, carving meat, tough-skinned fruit and vegetables.
To see all of this in action I teamed up with kitchenware specialists Steamer Trading to put this little video together: