First, we used each of the factory-sharp knives to slice through a mountain of raw carrots. Then we tested each of the blades’ ability to glide through ripe tomatoes. And finally, we milled through several bunches of parsley and basil. We judged them based on performance, comfort, stability, and aesthetics, and since we understand that choosing a knife involves a lot of personal preference, we tried to take into consideration a wide range of grips, hand sizes, and price points. Here are some of our favorites.