I sat down with the folks at Zwilling J.A. Henckels to design a lighter, easier-to-use chef's knife that would be perfect for someone who is not a professional in the kitchen.
In fact, this is a cross between an Asian-style knife (a Chinese cleaver is 4 inches deep or a Japanese nakiri is about 2 inches deep) and the classic European chef's knife. These are manufactured in Albacete, Spain, where Henckels has been making knives since the 18th century. — Christopher Kimball