Several years ago I invested in a 33-layer VG10 Sakai Takayuki Damascus knife, and my cooking game immediately improved. The knife is perfectly balanced right where the swell-less blade meets the handle, and the handle is comfortable to hold being made from mahogany. It’s the ideal length for most of the foods I cook and is even simple to sharpen. As soon as I saw it and held the knife I knew I wanted it – I knew it was a pro knife. But I was unaware of all the variables that chefs and more-pro home cooks consider in their knives. In the video below for Epicurious, Brooklyn-based knife maker Will Griffin explains a lot of knife attributes – including profiles, blade thickness/thinness, heels, bevels, tangs, and much, much more.