Gordon Ramsay Says The Key To A Great Knife Is All In The Handle - Tasting Table

"When most people think of a great chef's knife, they think of the blade - a shiny, razor-sharp edge of steel furiously chopping vegetables, cleanly carving through a cut of meat, or neatly slicing fillets of fish. But while the sharpness of the blade can't be underestimated, Chef Gordon Ramsay insists the true key to a great knife lies at the opposite end: in the handle."

"According to Ramsay, there are two specific ways in which the right handle helps. The firmer the grip, the easier it is to chop, so choose a knife with a handle that fits snugly into your hands. The second is to do with the handle's weight: The heavier the handle, the more control you have over the blade. Speaking of control, how you grip a knife plays a big part too, with most professionals leaning towards the pinch grip."

"Western-style handles are known for their straight top line that makes the blade feel like a seamless extension of the handle. They're versatile, familiar, and often favored by professional chefs for their balance of comfort and control. On the other hand, Japanese knives often feature a distinctive D-shaped handle, designed to nestle into the palm and give the hand a natural point of contact."

Knife handles critically influence comfort, chopping ease, and blade control through fit, grip firmness, and handle weight. A snug-fitting handle and firmer grip make chopping easier, while heavier handles increase control. Many professionals favor the pinch grip for greater precision. Western-style handles use a straight top line to make the blade feel like a seamless extension, balancing comfort and control. Japanese D-shaped handles nestle into the palm and provide a natural contact point. Handle materials alter weight and durability: plastic handles are light and affordable but can lack durability, while wooden handles offer warmth and traditional feel.

Read at Tasting Table