A cook's, chef's or French knife, whatever you call it, is indispensible in any kitchen. Equally good at jointing and slicing, chopping and dicing vegetables, and a range of other kitchen tasks, it's a one-bladed wonder.
Although traditionally the chef's knife is about 20cm long, they come in a range of sizes to suit the user. Smaller hands are often more comfortable with a shorter blade and big hands a longer blade (to each his own, we say).
The gentle curve upwards from the blade to the point facilitates an easy rocking motion that makes quick work of dicing, slicing, mincing, and splicing, while the wide, flat blade makes mincing a cinch. This knife will quickly become an extension of your arm in the kitchen.
Although technically dishwasher safe, we do not recommend it. Blades can knock together, damaging them, and if not washed soon after use, corrosive food particles can damage the blade.
Wash soon after use with a gentle dishwashing soap and sponge.