The chefs knife is the jack of all trades amongst knives: its wide, strong blade glides smoothly through fish and meat, dicing even the hardest of vegetables. The chefs knife also makes easy work of mincing herbs and chopping up nuts: simply place the tip of the knife on the cutting board and rock the blade up and down. And as if that werent enough, the broadside of the knife can be used for tenderising meat to make sure it is evenly flat, for example like a schnitzel. No wonder this highly versatile knife is regarded as a kitchen staple. WMF offers a variety of models with varying blade lengths (13, 15 and 20 centimetres) and characteristics for each knife…