If you only own one knife, this is the one. A chef's knife does most of the work in most kitchens, and this one was developed alongside working chefs, then tested against the pace of a professional line.
The blade is three-layer Japanese steel — a hard cutting core clad in softer steel, which is what lets it take a fine edge and hold it. The handle curve went through many prototypes before the makers settled on this one.
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Three-layer Japanese steel — hard core, clad sides, fine edge retention
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Developed with professional chefs and tested in working kitchens
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Handles nearly every task: breaking down produce, slicing proteins, fine mincing
Care: Hand wash and dry immediately — never the dishwasher. Hone often, sharpen occasionally, and store on a magnetic strip or in a block rather than loose in a drawer.