This overall score is made up of cutting performance (70%), initial sharpness (15%) and sharpness after blunting test (15%).

We assess the knives' performance by slicing and dicing various foods including: carrots, cucumber, parsley and steak.

An external specialist laboratory assessed the knives for their sharpness when new and unused. The higher the score, the sharper the knife.

Each knife was subjected to 50 slicing strokes into an aluminium rod using a purpose-built mechanical burnishing machine. Models with higher scores are more resistant to blunting from repeated use.

We recommend kitchen knives that score at least 80% for cutting performance.

Test models are those that we tested and which are currently available. Discontinued models were tested but are no longer available.

This is the manufacturer's recommended retail price. Prices are generally flexible, so shop around both online and in bricks and mortar shops for options.