A great cut has everything to do with the right tool for the texture of hair. Razors (left and second from right) should be used with respect—preferably on thick, not fine, hair. Chunking or texturizing shears (Rusk, second from left, a tidy $300 a pair, including the cool wood storage box!) can be used on thick and/or curly hair with great results. Shears (like my favorite Tenyo Slim-6, far right) are good on all hair types and textures.

It’s kind of like gastronomy. You can use a paring knife to cut a filet mignon, but I’ll opt for a Japanese Shun Kaji Steak Knife every time.