The most inspiring chef I ever learned from was a gentleman named Michel, who was just one degree of separation from Escoffier himself. His knives were some of the dullest I’d ever seen, yet the precision and skill he displayed with them felt like pure magic. After 30 years in professional kitchens, I’ve come full circle. I’ve owned countless knives, but the one I use most often now is a simple $10 blade. My advice? Don’t break the bank on fancy knives. They won’t make you a better cook. That pricey Japanese knife might look impressive, but it’s far from essential. Focus on skill over gear.