In May 2023, I talked about “What Makes A Good Chef’s Knife”. After more than 2 years after that blog and a decade as a professional bladesmith, I am still proud to say that the difference isn’t hype or trends. It’s in the details.
From my workshop in rural New Hampshire, I’ve refined a signature chef’s knife that still draws inspiration from French, German, and Japanese traditions in 2025 — designed for real cooks, real kitchens, and real performance.
Here are the core elements that matter most when choosing a chef’s knife today.
Fit: Comfort Comes First
A chef’s knife should feel natural the moment you pick it up. The handle, balance, and blade geometry must work together so the knife becomes an extension of your hand—not something you have to fight against.
A well-fit knife presents the cutting edge at the correct angle automatically, reducing strain and improving precision. This ergonomic relationship is subtle, but it’s one of the most common details overlooked in modern knife design. When it’s right, you don’t think about it—you just cut.
Shape: How the Blade Moves Matters
The profile of the blade is critical to performance. The curvature from tip to heel determines how the knife rocks, slices, and transitions through food.
In 2025, many cooks want a knife that can move quickly without sacrificing control. A properly shaped edge allows for:
- Smooth rocking cuts
- Efficient push cuts
- Comfortable clearance for larger ingredients
The amount of “belly” in the blade directly affects speed, rhythm, and versatility.
Heel Position: Small Detail, Big Impact
The heel of the knife plays a huge role in comfort and long-term usability.
- Too flat or too prominent, and the blade slams awkwardly into the cutting board.
- Too rounded, and the cut loses definition.
- Too tall, and your shoulder and upper arm fatigue quickly.
- Too short, and your wrist overcompensates, causing the blade to wander.
A well-positioned heel creates clean contact with the board, maintains control, and reduces fatigue during long prep sessions.
Cuisine: Match the Knife to How You Cook
The “best” chef’s knife depends on what and how you cook.
A knife designed for simple American home cooking may feel very different from one optimized for international techniques, fine slicing, or high-volume prep. Regional cuisine, ingredient size, and cutting style all matter.
My approach is balance: a knife that handles everyday tasks effortlessly while remaining versatile enough for more technical work—without forcing the user into a specific style.
Looks: Purposeful Design Still Matters
A beautiful knife won’t automatically cut better—but poor proportions almost always feel wrong in the hand.
In 2025, clean design has outlasted flash. A great chef’s knife doesn’t need damascus steel or decorative excess. Simple, intentional lines often communicate craftsmanship more honestly than complexity ever could.
When you care about cooking, the tools you use become part of the experience. A knife that looks right, feels right, and works effortlessly elevates every meal.
A great chef’s knife isn’t defined by trends, steel buzzwords, or price tags. It’s defined by fit, balance, geometry, and how naturally it performs in your hands.
When those elements come together, the knife disappears—and all that’s left is the work.
Want extra inspiration? Come check out the Damascus chef knives from Jonas Blade’s Collection made over the last 10+ years on my Instagram!
If you are interested, and even have a vision of what you are looking for in the design on your chef’s knife, fill out a contact form at JonasBlade.com to reach me. Commissions do start around $1,000.
About The Author
Zack Jonas was born and raised in Massachusetts in the 1980’s and is still a New Englander today. With his growing love for art over the years, he took an introductory bladesmithing class at MASSart. It was there that he learned one of his most valuable lessons, which is that everyone has some insight worth learning. Today, he is a full-time bladesmith and feels incredibly fortunate to have found his calling.