/ck/ - Food & Cooking

If we are talking standard cutting tasks, not large fruit/veg (cabbage, squash, watermelon... etc)

For blade shape I prefer a 9 1/2" santoku, light, maneuverable.

If you want a more standard blade shape go for a french style chefs knife in the 12" range

As for metal , a common stainless steel blade means you don't need to worry as much about rust, but it is still recommended to wash by hand so your edge and handle don't get destroyed by the heat and movement inside a dishwasher.

Test out the handles on a bunch of different knives. If the grip is uncomfortable, avoid.

Hope this helps, good luck!

>>8706138
looks to be kitchen axe

one of each