Your chef's knife is like an extension of your hand in the kitchen. A good chef's knife helps you cut, slice, dice and everything in between. In foodservice, you'll find colored chef knives becoming more and more popular; this is due to the prevention of cross contamination in and out of the kitchen. Colored handles help indicate which knives should be used for produce versus raw meats, scoring you points from the health inspector and (more importantly) keeping guests safe. Whether you opt for a stamped or forged chef's knife is really up to personal preference. What you should look for in a knife is one that feels comfortable in the hand and works with, not against, your movements.