CHEFS SPEAKAs a matter of fact, most sushi chefs love single bevel knives (Yanagi Ba), as they are very easy to sharpen. With a single bevel knife, they can easily achieve a razor-sharp edge day after day. Chef Sabyasachi Gorai says, “I prefer Kyocera ceramic knives, as they are made of an advanced, high-tech ceramic called zirconia, which is second in hardness only to diamond. The best part about these knives is that they don’t bend, corrode or require constant re-sharpening, and are easy to maintain, apart from being extremely light.”. Here’s how you should go about choosing a knife for your kitchen: A good knife should be foraged from high-quality, high carbon, no stain steel and never be made of stainless steel. It should be nicely balanced with a good heft to it and must be stored in the cover it came with, or on a wall mounted magnetic strip. Here’s what you must stock up in your kitchen: Chef’s knife With a 6 to 12 inch blade and 1-1/2 inches deep to the widest point. This all-purpose knife is great for chopping, slicing, dicing and mincing. Paring knifeOwing to its size, ie, 3-4 inches long and about 3/4 inches deep, it feels like a part of your hand and is brilliant for peeling, coring, trimming, etc.Serrated bread knife This 9 inch long knife is perfect for cutting soft produce apart from crusty breads and cakes.