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Kitchen knives: cutting-edge performance.(Buyers Guide)
Cooks seeking knives sharp enough not to smush tomatoes and comfortable to hold are turning to new types of knives from lesser-known brands.
Japanese companies and designs are beneficiaries of this trend. Celebrity TV chefs including Rachael Ray and Ming Tsai have helped propel the santoku, a Japanese knife with a curved spine, along with super-hard ceramic knives manufactured by a Japanese company into many American kitchens. Japanese brands such as Global and Kershaw are making inroads where the high-end European brands Henckels, Sabatier, and Wusthof have reigned for years.
We found a wide range in performance when we tested more than three dozen ...
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