Although I’ve added a couple of really nice knives to my collection since, I still am really picky with knives and prefer bespoke traditional knives over Global Knives and the like.

Things I value in a knife:

  • A good, wooden, shaft that is comfortable even after an hour or two of non-stop cooking.
  • Proper balance, with the center of gravity resting in the blade, a centimeter or so away from the shaft
  • A sharp edge that stays sharp with occasional touch-ups, if used as intended