The chef's favorites with two Michelin stars are the Maguro and Yanagiba knives made by Tatsuo Ikeda, an award-winning traditional craftsman from Osaka, Japan. Rupert Blease, Chef %26 Owner, Lord Stanley, San Francisco. The chef and documentary maker has said that the best knife for beginners and professionals is this Global G-2 8″ chef knife. The best way to choose the size of your chef knife is to choose a knife with a blade length similar to the length from the forearm, from the elbow to the wrist.
The main difference between a Santoku knife and a chef's knife is that Santoku knives are best suited to precision cutting, where very fine cuts are needed. Zelite Infinity 8" Chef Knife, Super Japanese AUS-10 Damascus Stainless Steel Blade Lasts A Lifetime, Sharpest Professional Chef Knife For Cooking, Gyuto Made For Cooking At Home Or In A Restaurant Kitchen.