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Damascus steel provides a sharper edge while also protecting the knife from impacts thanks to multiple layers of steel wrapped around a central core. However, this manufacturing method is more expensive and time-consuming compared to a single-layer steel blade, which is still perfectly suitable for home or professional use.

→ Which type of steel should you choose?

Gyuto, Santoku, and Kiritsuke knives can be considered chef’s knives. They are long enough to be versatile and can be used to cut meat, vegetables, or fish. Choose freely based on the length, weight, material, and the shape of the blade and handle that suits you best.

Low-cost knives can be appealing for individuals who cook infrequently.

A high-end knife offers several advantages for professionals and for people who cook regularly:

1. a cutting edge that is unmatched by entry-level knives, resulting in more attractive dishes, better results, and less effort during preparation.
2. edge retention that allows you to spend long days in the kitchen without needing to resharpen the knife.
3. the assurance that your knife will last a lifetime.