The 7 Best Chef's Knives to Level Up Your Prep Work

• Well-weighted and easy to maneuver

• Not as sharp as more expensive blades

Bourdain opted for Global after getting tired of the constant upkeep required by his more expensive, fussy chef's knives. (Surely some of the knives on this list and much more expensive ones.) These can be chopped hard and put away wet, so if you're not someone who is going to pay much attention to maintenance, we'd recommend picking one up STAT.

The handle is long, easy to grip, and comfortable for long periods of time, a huge benefit for home chef's who are just getting started or want something that stands up to constant chopping practice.

The blade is also more lightweight and nimble, as is common with Japanese knives. If you want the nitty-gritty, Japanese knives feature a slightly more forward center of gravity. A Western knife, like that Wüsthof up top, will have it's center around where the blade and handle meet. That creates a steady feel that's great for that rocking back and forth motion you most naturally use to cut vegetables. Japanese knives, however, have lightweight handles, so the center of gravity is within the length of the blade itself. This makes it easier to do precise cuts required of more intricate work in the kitchen. Then, like other Japanese knives, this Global has a straight "V" edge. The TL;DR is that Western blades have bevels, which let the knife handle more abuse. Japanese knives have straight edges, which can chip more easily (requiring more frequent honing) but are much sharper (with harder steel that holds a better edge) and better suited to delicate work.

Wow, that was a lot. Generally though, those points explain why knife guys like Bourdain and Esquire editors prefer Japanese kitchen knives. If taken care of, they're better as do-all knives. That said, in Kitchen Confidential Bourdain also makes the case that Global works because it's so replaceable. Fucked up the knife while learning how to sharpen? Toss it, and buy a new one.