The most important knife in the kitchen is the one that you are going to use on a daily basis. When push comes to shove, it’s the knife you reach for more than any other. You use it for chopping vegetables, cutting bacon up to start the chili or pot of beans, slicing meat, crushing garlic. It’s the knife you turn to for the routine tasks of the kitchen.

And that means that you need something that is comfortable to hold. A knife that keeps a good edge. Not too thick, not too thin. And it is going to have to stand up to a lot of wear and tear, since you use it every day, all the time. That most important knife in the kitchen is, for almost everyone, a chef’s knife. A typical chef’s knife has a 6 or 8 inch blade, a comfortable 5-6 inch handle. The blade has a reasonable curve to it so that you can use the knife in a rocking motion with the tip never leaving the cutting board. And the blade is double beveled in the Western style not single beveled in the Japanese style.

I have owned what I think is the best overall chef knife that you can buy for a decade now: A Wüsthof Ikon Classic 8” Chef Knife. I’ve been using it to cut up chicken, chop vegetables, cut briskets, cube up beef, and everything else in the kitchen for 10 years. It never slips in my hand, the blade is very precise, and it stays fairly sharp.

Everyone’s hands are different. So, while I can whole heartedly recommend this knife, it may not be the best choice for you. Figuring out the best knife for you should be a combination of research and test driving the knife. Fortunately for us, many people have done some great research and testing that we can leverage.

Here’s two great resources for you to take a look at:

• Food and Wine: The Best Chef’s Knife for 2021
• NY Magazine: 14 Chef’s Knives, Vetted 14 Ways

Once you’ve done your research, go to the store and test drive the knife you want. See how it feels, how it cuts, will you be comfortable with it.

Find a knife you like, get a good sharpening system, and go to town!