Looking Sharp

Contributor Michele Garber gets to the point on kitchen knives considered a cut above the rest.

Clockwise from upper left:

Takeda Nakiri 165mm Bocho AS

Hand-forged of Hitachi Aogami Carbon Super Steel by third generation master blacksmith Shosui Takeda with an octagonal rosewood handle, this knife offers outstanding performance. It cuts like a laser and is especially ideal for chopping. $210, available at Chefknivestogo.com, 888-792-2094.

Shun Classic Hollow-Ground 7” Santoku

Made of VG-10 Super Steel clad on each side with 16 layers of high-carbon steel in a Damascus style blade with a Pakkawood moisture resistant handle, this knife’s oval indentations reduce friction creating a clean, uniform, and absolutely perfect cut. $163, available at Williams-Sonoma in Manhattan Beach, 310-546-1900, williams-sonoma.com.

Suisin Inox Honyaki 270mm Wa-Gyuto

Made of Swedish Inox Stainless Steel with an octagonal wooden handle and a water buffalo horn bolster, this knife is incredibly lightweight with a super-thin blade to masterfully cut delicate meats and raw fish with the precision of a sushi chef. $400, at Chefknivestogo.com, 888-792-2094.

Misono UX10 270mm Gyuto

This thin, light, well-balanced knife made of Swedish Steel with an extremely sharp right-beveled edge works for professionals as well as home cooks. It is a high-performance knife, yet requires minimal care and is easily re-sharpened. $368, at Chefknivestogo.com, 888-792-2094.

Wüsthof Classic Ikon 9” Bread Knife

When it comes to bread knives, Germans remain unrivaled for craftsmanship and quality. This classic serrated bread knife will easily cut through the hardest crust without harming the loaf’s soft core. Forged from a single piece of top-quality carbon steel with a triple-riveted full tang in a tapered bolster, its ergonomic handle is exceptionally balanced, while its blade is exceedingly sturdy and durable. $155, available at Sur la Table in El Segundo, 310-524-0023, surlatable.com.