Step one has to be deciding on the size and shape of your new knife. This is driven by the intended purpose. Do you need a knife to slice grapes or hack your way thru jungle underbrush?

In very broad terms the two biggest issues are the length of the cutting edge and the shape of the cutting edge. The longer knife the harder to use. So you want a knife just long enough for the intended purpose.

The shape of the edge (flat or curved or a little of both) is based on how you use the knife. Do you chop straight down with a little pull? You need a flat edge that makes long contact with the cutting board. Do you put the tip down first, then rock the handle down? Then you need a curved blade. Do you use a rocking cut for large foods? Then you need a very curved blade.

The third ingredient in knife selection is the tip shape. This isn’t as important as the other two, but can be critical for certain uses like dicing garlic or boning a chicken.

If you’re still uncertain about a new kitchen knife, I suggest you check out the Sharp Knife Shop. They have fantastic comparison videos.

Confused about Japanese knife styles? Watch this video:

Looking for a general purpose kitchen knife? Do you want a Gyuto or a Santoku. Watch this video:

When all else fails contact me. While I’m no expert on using fine knives, I can help you wade thru the numerous options.