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An 8-inch chef’s knife handles most of the cutting in a kitchen, and the 1905 version covers the full range, from breaking down a chicken and slicing meat to dicing onions and cutting a fine julienne. Its gently curved edge and upswept tip suit cooks who like a rocking motion. For the price, it is one of the finest chef’s knives available.The knife balances well in the hand, and the shape of the bolster leaves room for a pinch grip, where the thumb and forefinger hold the blade itself for extra control. The look of the series goes back to a 1905 F. Dick design with solid collars on the handle.For smaller hands or a small board, the 1905 6-inch chef’s knife is easier to manage, and the 1905 10-inch chef’s knife moves more food per stroke. Cooks who prefer push cuts can compare the 1905 7-inch granton edge santoku. A Premier Plus 8-inch chef’s knife offers a more modern handle at the same length. Learn More

Professional cooks in high-volume kitchens buy this 10-inch 1905 chef’s knife to prep large amounts of vegetables without tiring their hand. The longer blade fits more food under it with each stroke and reaches across a whole cabbage or a large melon.A long, heavy blade can feel tip-heavy, and this one keeps good balance for its size, which makes it comfortable through a long prep list. The series responds well to regular honing, so a few strokes on a steel at the start of each shift keep the edge working.The long blade also slices roasts and large fish fillets neatly.If 10 inches feels like too much knife, the 1905 8-inch chef’s knife is the all-round size. For heavy portioning of meat, the 1905 AJAX butcher’s chef’s knife carries more weight. The Premier Plus 10-inch chef’s knife is the same length with a modern handle. Our kitchen knife shapes guide covers chef’s knife lengths. Learn More

A 6-inch chef’s knife suits cooks with smaller hands, small cutting boards and quick jobs such as slicing a shallot or a few cloves of garlic. This 1905 version stays sharp and has a comfortable handle that does not cramp the hand through long use.The shorter blade gives more control near the tip, which helps with fine dicing and with work close to the hand. It still has enough height for chopping herbs and enough length to slice a chicken breast. The 1905 knives are easy to hone and resharpen, so the edge is simple to keep in shape at home.It also fits easily in a knife roll or a small drawer, which makes it a good travel knife for a vacation rental kitchen.For bigger produce and longer slicing, the 1905 8-inch chef’s knife is the standard size. A 1905 6-inch utility knife is narrower at the same length, and the 1905 herb knife is built for mincing. Learn More

Four Star is the Zwilling line built around a molded, rivet-free handle. The polypropylene is molded to the tang with no rivets and no gaps, so there is nowhere for food or water to collect, and the pronounced bolster at the front of the handle guards the fingers. The 8-inch chef’s knife is the center of the series.Its curved edge rocks through herbs and garlic, the straighter heel chops onions and carrots, and the blade has enough height to keep the knuckles clear on the board. It is long enough for a whole cabbage and short enough for a shallot.Shoppers comparing Zwilling lines narrow it to Four Star or Pro. Four Star’s bolster gives a defined finger guard and its handle has no rivets; Pro’s curved bolster leaves the heel of the edge exposed for sharpening. The table in the Details compares the lines.For a shorter blade, see the Four Star 7-inch chef’s knife. Cooks who prefer flat push cuts can compare the Four Star 7-inch santoku. Our Kitchen Knife Shapes guide describes the chef’s knife and its alternatives. Learn More