If you’ve ever tried to prep dinner with a blunt, too-light, or just plain awkward knife, you’ll know why this matters. A good chef knife doesn’t just cut better; it makes everything in the kitchen feel easier, faster, and oddly satisfying.
But with so many styles, steels, and brands out there, figuring out which knife actually suits your cooking style can be confusing. Curved blade or straight? Japanese or German? Eight inches or ten? Do you need a bolster? What is a bolster?
That’s exactly why we’ve put this guide together. At The Homestore, we’ve helped thousands of New Zealand cooks find a knife that feels right in the hand and earns its place on the bench. Whether you’re investing in your first proper blade or upgrading after years of making do, this guide covers what to look for, how to choose, and where to test them out.
Why Your Chef Knife Matters
Ask any home cook what tool they reach for most, and the answer will almost always be the same: their chef knife. It’s the one blade that stays out on the bench, gets used every day, and handles everything from kumara to coriander to chicken thighs.
And when it’s the right knife? You know. Slicing feels smoother, your grip feels safer, and suddenly even dinner-for-one prep feels far less like a chore.
Here’s why it matters:
-
Consistency: A quality blade gives you even, predictable cuts. That’s faster cooking and better results.
-
Safety: A sharp, balanced knife is safer than a dull one. Less slippage, more control.
-
Longevity: A good chef's knife will last years, not months, with the right care.
-
Versatility: One great knife can handle 90% of your prep, especially if it’s suited to your grip and technique.
Anatomy of a Chef Knife
You don’t need to be a knife nerd to spot quality, but it helps to know what you’re looking at. The best chef knives aren’t just sharp; they’re designed down to the last millimetre to cut cleaner, last longer, and feel just right in the hand.
Let’s break down the key parts of a chef knife and why they matter:
1. Blade: This is where the action happens. Most chef knives have blades between 6 and 10 inches long. Curved blades (think German-style) are better for rocking cuts, while flatter blades (often Japanese-style) work best for push-slicing.
2. Spine: The back edge of the blade. A thicker spine adds heft and durability. A thinner one gives more precision. You’ll feel the difference when tackling dense foods like root vegetables.
3. Tip: The fine point at the front of the blade is used for precision work: think garlic, shallots, herbs, or fiddly garnishes.
4. Heel: The broad, rear part of the blade. Great for those stubborn cuts: pumpkin, kumara, or even splitting raw chicken.
5. Bolster: This is the thicker bit where the blade meets the handle. It adds balance and acts as a finger guard. Bolsters are common in forged knives and usually indicate a sturdier build.
6. Tang: The tang is the part of the blade that extends into the handle. A full tang (where the metal runs the full length of the handle) adds durability and better weight distribution.
7. Handle: Handles come in wood, resin, or composite materials. What matters is grip, comfort, and moisture resistance. You don’t want anything slippery, especially during longer prep sessions.
Why does this matter? Because brands love to throw terms like “triple-riveted”, “forged bolster”, or “laser-cut steel” on the label, and once you understand the anatomy, you’ll know what’s marketing fluff and what actually impacts performance.
Blade Types & Materials
Stainless Steel
Most chef knives NZ cooks use fall into this category. Brands like Furi, Scanpan, and Zyliss offer stainless blades that are rust-resistant, easy to sharpen, and designed for everyday kitchen life. If you’re after something reliable and low-fuss, stainless is a smart pick.
High-Carbon Stainless Steel
A step up in edge retention, these blades hold their sharpness longer and feel more responsive in the hand. Our WMF and Ballarini knives use German high-carbon stainless steel, which is great for home cooks who want a premium tool without the high-maintenance reputation of carbon steel.
Japanese & Damascus Steel (Sharper and showier)
For those chasing precision and aesthetics, knives like Miyabi’s VG-10 and SG2 models offer layered Damascus finishes, superior sharpness, and real craftsmanship. These steels are harder, meaning sharper edges, but they do need a bit more care.
So which one’s for you?
-
Want easy maintenance? Go stainless.
-
Prefer a sharper edge and longer life? High-carbon’s your friend.
-
Love finesse and form? Consider a Japanese blade.
Forged vs Stamped & Grind Styles
Before you get swayed by the gloss and grip, it’s worth knowing how your chef knife was made.
Forged Knives (Built to last)
Forged knives are shaped from a single piece of steel, heated and hammered into form. They usually include a bolster (that thicker bit between blade and handle), full tang construction, and a bit of heft. These are the kind of knives you’ll find in the WMF, Miyabi, and Zwilling ranges.
Pros:
-
Better balance and weight distribution
-
Stronger blades, less prone to bending
-
Typically sharper and longer-lasting edges
Stamped Knives (Lighter and leaner)
Stamped knives are laser-cut from flat steel, then hardened and sharpened. They tend to be lighter, more affordable, and easier to handle for quick everyday prep. Think Furi, Ballarini, and some Global Classic models.
Pros:
-
Lighter in the hand
-
Often more budget-friendly
-
Great for speed and agility
Grind Styles & Bevels
Most Western knives use a double-bevel edge (sharpened on both sides), ideal for general use. Japanese-style knives may feature finer or asymmetrical grinds for superior sharpness. Keep in mind: the steeper the grind, the sharper the edge... but also the more delicate.
If you’re not sure whether you’ll prefer the weight of a forged blade or the nimbleness of a stamped one, come hold both. Sometimes your hand will make the decision for you.
Size & Weight: Finding Your Fit
Chef knives aren’t one-size-fits-all. The right length and weight depends on how (and what) you cook, as well as how your hand feels gripping it.
-
6–8 inches: Good for smaller hands, tight spaces, or quick meals
-
8–10 inches: The all-rounder zone, perfect for most NZ kitchens
-
10–12 inches: For confident cooks or those tackling large prep jobs regularly
At The Homestore, most bestsellers like the Global G-2 (20cm) or the Furi Pro 20cm hit that ideal 8-inch mark, meaning they’re long enough to slice big vegetables, yet short enough to control finely.
However, size isn’t the only factor. Weight plays a huge role in how a knife feels once you’re actually using it. A heavier knife adds force behind your cuts, which can make chopping dense ingredients like pumpkin or meat feel easier and more stable. On the other hand, a lighter knife offers speed and agility, making it easier to manoeuvre for long prep sessions or finer tasks.
Ultimately, it’s about balance. A well-designed knife should feel like a natural extension of your hand—neither too blade-heavy nor handle-heavy. The balance point (usually where the blade meets the handle) should sit comfortably under your grip, letting the knife glide through food without you needing to overthink it.
German vs Japanese vs Hybrid Styles
Knife culture is a tale of two philosophies, and somewhere in the middle is where many NZ kitchens live.
German-Style Knives (Strong and versatile)
Brands like WMF and Zwilling follow the German school: curved blades, solid bolsters, and hefty builds. They’re made for rocking motions, heavy-duty chopping, and multi-tasking. Great if you want one knife that can handle everything from spuds to steak.
What to expect:
-
Thicker blades and sturdy edges
-
Better for tough or dense foods
-
Often forged with full tangs and bolsters
Japanese-Style Knives (Precise and elegant)
Knives from Miyabi and Furi reflect Japanese design. They’re lighter, sharper, and honed for precision. These knives favour push-slicing and fine control which is Ideal for those who value finesse over force.
Key traits:
-
Harder steel (keeps edge longer)
-
Slim profiles, often more fragile
-
Best for clean, accurate cuts
Choosing a Chef Knife at The Homestore
Whether you're after your first proper blade or upgrading to something a little more serious, we’ve curated a range that covers every need, from confident beginners to lifelong slicers.
-
Need a solid all-rounder? The Global G-2 20cm Chef’s Knife is our go-to recommendation. Lightweight, ultra-sharp, and versatile, it handles everything from delicate herbs to tough root vegetables. It’s a classic for a reason.
-
After something with more muscle? Try the Furi Pro 23cm Chef’s Knife. Its ergonomic grip and slightly heavier build give you more control when tackling larger cuts of meat or bulkier prep sessions. It’s a workhorse, but a stylish one.
-
Prefer a bit of precision with polish? The Miyabi Pakka Wood Gyutoh 24cm is a standout. Handcrafted in Japan and featuring Damascus steel, it’s designed for detail work, effortless slicing, and serious visual appeal.
-
Want something premium but subtle? The WMF Grand Gourmet 15cm Chef’s Knife delivers German reliability with a clean, modern feel. Shorter but weighty, it’s perfect for those who like their knives sleek and sharp.
Ready to Find Your Perfect Knife?
At The Homestore, we’ve handpicked our chef knife range to suit every kind of cook. From beginner-friendly options to handcrafted showpieces, there’s something here with your name on it. Come visit us in Auckland to test a few out, or browse online to compare specs and styles.
Need help choosing? Contact our team for personalised advice—we’re always happy to talk blades.
FAQs
Do I need to be a chef to use a chef knife?
Not even slightly. Despite the name, chef knives are for anyone who cooks, whether that’s a full roast dinner or a quick Tuesday night stir-fry. They’re designed to handle the bulk of kitchen prep, from chopping kumara to slicing steak. A good chef knife just makes your life easier, no culinary degree required.
Can I use a chef knife as my only kitchen knife?
Absolutely. A well-chosen chef knife can tackle 80–90% of everyday cooking tasks. It chops, slices, dices, minces and more. Many home cooks start with just one quality blade and add others (like a paring or serrated knife) later if needed. But for most, one great knife is more useful than a full set of mediocre ones.
What size chef knife is best for beginners?
An 18–20cm blade (roughly 7–8 inches) is the sweet spot. It’s big enough to handle full-sized vegetables and meat but still light and easy to control.
How often should I sharpen my chef knife?
That depends on how often you use it, but a good rule of thumb is every 3 to 6 months. If you’re cooking daily, you might want to sharpen it more often. Honing your knife regularly with a steel can help maintain the edge between proper sharpens.
Is it okay to put chef knives in the dishwasher?
Technically, some brands say it’s fine. But realistically? Don’t do it. Dishwashers dull blades, damage handles, and shorten the life of your knife. A quick hand wash and dry will keep your knife in top shape for far longer.
Do I need a separate knife for vegetables?
If you’re mostly prepping everyday meals, your chef knife will do just fine. But if you love ultra-clean veg cuts or cook lots of plant-based meals, a vegetable knife can be a useful addition. It reduces sticking and gives beautifully uniform slices.
