A good chef’s knife is a central player in your kitchen lineup. Most chefs will tell you that you should have a Western blade for methodical chopping and a Japanese-style knife for more delicate prep.

No more blunt blades — our favorite knives start sharp and stay that way Written By Written by Contributor, Buy Side Lauren Joseph is a contributor to Buy Side and culinary expert. Edited By Written ...

If you purchase an independently reviewed product or service through a link on our website, Rolling Stone may receive an affiliate commission. Ask any professional chef and they’ll tell you that ...

This was already my favorite kitchen knife, but thanks to this substantial refresh, it’s more appealing than ever. If you buy from a link, we may earn a commission. Learn more I get a thrill every ...

These knives are just incredible to look at, with a mirror-shiny finish, hand-hammered dimpled tsuchime texture to prevent sticking, and Damascus steel–style swirling pattern along the edge. The ...

Typically used for daily maintenance, a steel honing rod is made of hardened steel, which can also sometimes be ...