The best chef’s knives of 2022

Most knives sold to home cooks these days are made of stainless steel, a mixture – or alloy – of different metals with an emphasis on chrome, which not only gives a shiny surface, but also prevents any discoloration or reaction. chemicals with food. . A higher degree of carbon in the steel makes the metal harder and more brittle. This means that a carbon steel knife is able to be ground to a very fine edge and retains its sharpness longer than stainless steel.

The downside is that where stainless steel is inert and does not react with any foods, carbon steel can have chemical reactions with some foods. This includes acidic things like tomatoes and also more specific things like artichokes. This chemical reaction has a discoloring effect on food and can produce an unpleasant metallic taste. This, combined with the difficulty of resharpening them, is why carbon steel has fallen out of favor with most cooks.

However, for those nostalgic for an old-school tool that can get sharper than any stainless steel blade, options still exist. Many Japanese knife makers make traditional carbon steel blades.

Misono is one such company and is the oldest Japanese company that makes Western-style tools (according to the Japanese Knife Guide) and their Gyuto carbon steel grip on a chef’s knife is getting great reviews all over Internet, including a nod to the rigorous methodology of Test Kitchen of America.

Buy the Misono, Carbon Steel Gyuto from Amazon starting at $178.

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