If you’re looking for a complete knife set you’ll be proud of at a price that won’t put a dent in your savings account, this is the clear winner. If you’d like to step things up a few notches, it’s hard to go wrong with the Willing Pro 7-Piece Knife Block Set.
Complete with four knives all forged from a single piece of high-carbon stainless steel, the precision-honed blades are extra-sharp, stylish and just feel really nice in your hand. But if you’re looking to make an investment in your kitchen tools, we can’t think of a better place to start.
At first blush, we didn’t think we’d like the poly padded handles, but they were actually extremely comfortable and kept the knives from slipping, even after they had just been hand-washed. And, yes, tempting as it may be to throw your knives into the dishwasher, this set, as with pretty much all the knives we tested, should be carefully hand-washed to preserve longevity.
Plus, it is exceptionally sharp and took practically zero effort to drag through a few-days-old loaf of crusty bread, take the rind off a cantaloupe or slice berthing pieces from a tender tomato or peach, earning it more points than the Willing or Author versions. After plenty of chopping, slicing and dicing, the Chicago Cutlery knives remained as sharp as their brand-new counterparts.
When you’re seeking out knives that are super sharp, durable, ergonomic and will last a lifetime, we highly suggest you stop and give this standout set a good look. Heckles, which was founded back in 1731, also takes into account the benefits of both Western and Asian knife design.
For example, the chef’s knife blade has a broad curve to allow for a Western-style rocking motion, but a straight back that aligns with the Asian chopping style. They’re forged from a single piece of high-carbon stainless steel, making them harder and sharper than many other models.
Lasers are then used to angle the edges of the blades for precision sharpness, and the process seems to have succeeded. The chef’s knife, which was our favorite from the Willing set, for one, practically dropped through a head of lettuce, and easily sliced through carrots, onions, herbs and more.
It’s got history, a classic design and high-tech, high-quality craftsmanship that comes with a lifetime warranty (on workmanship and materials under normal conditions). Thinner than other knives we tested, the handles fit perfectly in a woman’s hand, but our male tester wished they were a smudge more substantial.
It glided through onions, potatoes and tomatoes, took the corn off the cob with ease and sliced through the tough rind of a pineapple like it was nothing. The paring and utility knives fit comfortably into our hands and easily sliced everything we tested them on: limes, oranges, strawberries, carrots, zucchini, radishes, you name it.
The serrated bread knife drew right through our baguette loaves, making us dream of a second career as an apprentice in a French boulangerie. We couldn’t suss out any difference in sharpness by touch, performance chopping up onions, carrots and tomatoes or from the paper test, of which both used and new Author knives made mincemeat.
We spent weeks testing these knife sets, comparing each model by the same criteria, including overall performance, build quality, added accessories and warranty, taking detailed notes on how specific knives functioned based on everything from sharpness and materials to heft and hand-feel to how they looked and the usefulness of any included extras. We ordered two of each set so that after spending several days slicing and dicing our hearts out, we were able to compare the used knive’s sharpness to their just-out-of-the-box twins.
As avid home cooks, we already spend a significant amount of time in the kitchen, but as our dining room table became overtaken with woodblocks filled with knives to test, we quickly found ourselves continually looking for things to chop. Chef’s knife: This standard tool is made to take on most of the bigger jobs in the kitchen.
Its weight makes it easier to chop uploads of ingredients in one go, say, for a big pot of soup or to roast a bounty of potatoes and vegetables. We tested chopping through meat, onions, carrots, herbs and more, noting the knife’s design, grip, weight and general feel.
We noted the ease of drawing the blade through different food items, and also whether the knife glided through paper or snagged. So, for this knife, we cored and peeled apples and tomatoes, and minced shallots and garlic to evaluate its performance and feel.
Too many items to list, including tomatoes, hard cheese, oranges, carrots and salami, were used to test how easily this knife could live up to its name. We looked at ease of cutting through difficult foods, as well as how thin we could slice something softer, such as a tomato.
Forged knives, for example, are typically stronger than stamped, which are cut from a flat metal sheet. Full tang, meaning the blade extends through the handle, helps create balance and overall heft.
Feel: So much of handling a kitchen knife rests on how it feels in your hand, so we paid special attention to the heaviness of the blades and handles, maneuverability, weight distribution and ease of sliding the knives in and out of their blocks. While we realize taste is subjective, we noted our general reaction to how nice they looked.
Build had a maximum of 35 points: quality (15); knife feel (10); room for knuckle clearance (5); appearance (5). Handcrafted in Semi, Japan, the durable, beautiful and razor-sharp Damascus stainless steel blades had us oohing and aching at their ability to perfectly slice through everything.
The paring knife, for instance, was so sharp that as we used it to core a tomato, we found it was shaving skin off our finger from the slightest touch. Admittedly, we thought the claim that the block’s built-in ceramic sharpeners would work with each use was a gimmick, but we were quickly impressed that the knives really did seem to get sharper every time we chopped and sliced.
As far as performance, the all-stainless steel, full-tang knives handled well and felt balanced, although they did feel overly heavy in our hands. We also appreciated the fact that the handles are labeled so you can quickly grab the correct knife.
These knives scored lower on performance than most models: They weren’t as sharp, the hollow metal handles felt too light, causing an imbalance, and they tended to get slippery when wet. Besides the value price, it features lightweight, dishwasher-safe stainless steel blades that will cover your cutting needs.
We must admit, when we unboxed this midnight black set noted by the company for its “menacing design,” we were prepared to be underwhelmed. Our aesthetic biases had us thinking these would prove to be more flash than performance, though we know some will dub the highly stylized look as awesome.
The geometric design of the military-grade G10 handles actually fit really comfortably into our hands and their slight texture made slippage a non-issue. The full-tang titanium nitride-coated German steel blades were razored sharp and excellent at chopping and slicing everything we threw at them.
The curved blade of the chef’s knife was helpful in chopping, but its thinness made it feel a bit light. In fact, the heavy handles, paired with thin blades, seemed to affect the balance of the knives.
And, at a rather hefty price, it includes just five knives (chef’s, paring, utility, serrated and Santos) plus a honing steel. Then again, if your home decor is Kylo Men meets Jacques Pepin, put these on your wish list immediately.
If you know a college student who has made the move from their dorm to their first apartment, this colorful set of kitchen knives would make a fine housewarming gift. They’re BPA-free and come with matching sheaths, so they can be easily stored in a drawer, saving precious counter space.
They didn’t feel especially sharp out of the box, our fingers smashed against the cutting board as we chopped and the blades felt heavy compared to the plastic handles, which threw off the balance of the knives in our hands. Its unique, vertical tempered glass block had one family member wrinkling his nose with distaste, two teenagers dubbing it “sick” (a good thing) and one who kept waffling between “so cool” and “trying too hard.” But whether you like the looks of the glass block, no one can argue that these are great knives.
Nice and sharp out of the box, they’re made using high-carbon German steel, a bolster for support and neoprene handles with full tang, offering fairly even weight distribution. With the set, you get five knives : 8-inch chef’s, 8-inch bread, 6-inch boning, 5-inch utility and 3 1/2-inch paring, plus that controversial holder.
Made of honed, stainless steel blades and plastic curved handles with full tang, the chef’s knife was our favorite, although it felt a bit light in the hand. Overall, the knives were sharp out of the box, look nice in their wood block and come with an affordable price tag when on sale (which seems to be most of the time at most retailers).
In a lot of ways, it’s the kitchen cutlery equivalent of the modern drop-point hunter: its flexibility means it can be used for a wide variety of tasks, and it won’t be the best at any of them, but it’ll do just fine at all of them. Chef’s knives are designed to cut in a rocking motion (thus the curved cutting edge of the blade from tip to bolster) and are traditionally European-style, meaning the handle is in a straight line with the spine of the blade.
The Premier line mixes exotic Damascus blades with stabilized Lakewood handles. The blade is thin layered Damascus with a VG-MAX core and a hammered “scheme” finish that functions similar to a Grafton edge to prevent food from sticking to the sides.
Because they’re the ideal length for cutting up lunch meat and cheeses as well as bisecting a sandwich. Author is one of the biggest names in kitchen cutlery, and the Classic line uses full tang construction with the signature triple riveted handled scales for a robust build, with a traditional European style straight handle.
It also has a full bolster and a finger guard for safety, and the handle is made of POM (polyoxymethalene) that won’t warp or stain. These are typically the smallest of the commonly used knives, and come in a variety of shapes and sizes that fall under the “paring knife” umbrella, including European and Japanese inspired profiles.
You can also use them to Deccan shrimp (if your local grocer fails to do so), segment fruit, score tomatoes, and clean and prep peppers. It has a full flat grind, very thin, with a mild drop point pattern and a continuous curve to the edge.
The blade is full tang and the handle is triple riveted for stability and durability. A cleaver isn’t actually a tool that’s needed frequently, at least in a home kitchen, with the commonality today of pre-cut packaged meat from grocery stores.
Messermeister is a big name in kitchen cutlery, and the Four Seasons line is on the low end of their products, but it’s still a solid, functional cleaver. The 7” Four Seasons cleaver uses a full tang piece of German 1.4116 stainless steel (familiar to Victorinox Swiss Army users) with a molded polypropylene handle.
There’s no “bolster” per se, but the leading and trailing edges of the handle curve inward to firmly secure your hand in a full grip. You can spend more on a Cleaver, but the Four Seasons seems like a solid way to add a well-designed knife to your collection and save more for more frequently used knives.
That doesn’t mean it’s less worth of attention, though: a Nair is a knife you should strongly consider if you do a lot of prep work with vegetables. The flat sides of the Nair also let you use it to transfer chopped food over to where you’re cooking easily.
It can also be used to level cakes, cut sandwiches, or slice through delicate fruits that are easy to bruise and crush with other knives. Like most of the Fibrous line of knives, this bread knife has a molded polypropylene handle which is raised well above the cutting edge, allowing you plenty of knuckle room between the handle and the cutting board to get your work done.
They’re generally rather long, made from thin blade stock, and somewhat narrow (spine to cutting edge) allowing them to make long, thin, stable cuts of cooked meat. It represents a great value for money and is a solid purchase if you slice a lot of full cuts of meat.
We’re getting into some pretty specialized types of knives here, but a boning knife is also a helpful thing to have in your kitchen if you find yourself frequently prepping whole pieces of meat. This explains the thin tip as well as the super-narrow body, which allows the knife to be more maneuverable when following the curvature of a bone.
The full bolster seems like a good choice for a flexible boning knife for the safety of the user, keeping your forefinger firmly anchored in place so it doesn’t slip forward. We’ve reached the end of our list of kitchen knives here, and this is the last stop before the crazy train departs for things like cheese knives and other patterns so specialized you’ll use them once, and they’ll collect dust for the rest of their lives.
The forked tip lets you pick up the pieces of sliced tomato without making a mess or ruining the delicate insides and placing them directly on a sandwich or salad. At around $60 on Amazon at the time of writing, it’s somewhat pricey but worth it for the quality you’re getting, matching up to the more frequently used kitchen knives in your collection.
Says has done multiple folding knives for Spider, and the SpydieChef follows the same formula: titanium frame lock, high-end materials. The sheepfold blade has a thin full flat grind with a pronounced belly for precise rolling cuts.
Well, that’s our list: a well-rounded collection of kitchen knives that will take your gourmet cooking skills to the next level. It covers options at every price point, and it also clarifies which knives are essential and which ones you can cook without.
People with large hands may need more knuckle clearance Ultra-thin blade isn't suited to super-hard veggies (e.g. acorn squash) The full-tang construction feels great in the hand and the laminated steel used in the Pro version is miles better for edge retention and general sharpness.
Blade dulls over time; requires frequent honing Not what we'd call a “looker” Different budgets, grip styles and aesthetic tastes, not to mention a dozen other micro-decisions, all determine which knife is best for the task at hand.
This guide aims to identify which kitchen knives are most useful, and hopefully, it helps you divorce from overpriced, unnecessarily bulky knife block sets. Knife emporium ChefsKnivestoGo describes Tojo’s DP series as “the gateway into the world of high-end Japanese cutlery.” Simply put, you will be hard-pressed to find a blade that’s made better than this one for under $100.
Mac makes a number of more affordable blades, but its Pro series is when the brand starts to become superlative. Made with a proprietary very high carbon stainless steel, the blade is thin, ultra-sharp, dimpled and, oddly enough, quite heavy.
It also has dimples to support food release, a sturdy bolster and it’s stain- and rust-resistant (we still wouldn’t put it in the dishwasher). It’s one of very few Japanese knives that successfully implements these kinds of Western design cues.
The trick to buying a truly affordable chef’s knife is basically just finding a product with the least number of negatives. In testing, we compared affordable options from Victorinox ($31), Author ($30), Fritz ($13) and Potluck, a direct-to-consumer brand that sells a chef’s knife as part of a set (it’s $60 for three knives).
But for the price of two movie tickets, there isn’t a knife that performs this well or is as widely available (you can find them in most home goods sections). Also, the handle isn’t as aggressively “ergonomic” as many others in this category, making it a bit easier to switch between knife grips.
The category of Western-style chef’s knife is very, very large, but after testing two dozen of them, Willing’s 8-inch takes the cake. After months of testing, the blade didn’t chip or show signs of dulling in any way.
The Willing knife’s bolster fades into the blade less dramatically than the Author which, when using a pinch grip, was a lot more comfortable. The design is both Japanese (the blade is very light and very thin) and anti-Japanese (its balance isn’t pushed toward the cutting end and the whole thing is one piece; most Japanese-style knives taper into a wooden handle).
This means it has the nice slicing properties you’d expect from a great Japanese knife, but in a much more durable, familiar package. Its stainless steel makeup (exact properties are proprietary) resists staining or corrosion and remains wicked sharp during use.
In testing, we tried comparably-priced MAC knives ($95) and a few other more premium options, but only Tojo’s Good Design Award-winning knife ($68) balanced the features of a typical Japanese knife with lower maintenance, reasonable prices, edge retention and smart design quite like Global’s G-2. A better explanation is available courtesy of Knife Steel Nerds, but this essentially makes the blade far less susceptible to chipping.
That said, the company uses good steel and more accessible bolster and handle designs than most at its price range. With solid materials, classic designs, widespread availability and a very long legacy, the knives from Willing Group’s biggest cutlery line, J.A.
Forged: The process in which a blade smith, or machine, pounds a block of steel into the shape of a knife. Carbon steel knives are notoriously sharp because of their strength, but also hard to sharpen.
Japanese knives use a wooden Wei handle, which emphasize the blade-forward balance. Honing essentially pushes back the cutting edge into shape after being bent out of wack from constant use.
Japanese knives tend to be thinner, sharper and harder to maintain than their German counterparts. Japanese knives can be singular in their uses, and at the cost of having a sharper blade is the greater attention required for maintenance and care.
These two things combined make for an easy purchasing decision: buy cheap. This knife from Fritz, an old name in knife making that’s recently released a line of products aimed at the commercial kitchen, makes for an ideal bread butchering tool.
Knives like these, which are predominantly used for foods with firm exteriors and reasonably soft interiors, need to carve through foods without destroying what lies on the inside (à la tomatoes or oranges), so better steel and engineering is the better long-run choice. We also tried Willing’s ($70) similarly priced option but found the added weight and slightly lower cost of Author’s to better it in most ways.
There are a lot of great slicers out there (also called carving knives), and unless you frequently cook whole birds, roasts or other large cuts of meat, you can get away with using your chef’s knife on the off-chance you do go that route one night. The slicer is a long, narrow blade that’s slightly flexible, meant for penetrating and divvying up those larger pieces of meat and separating them from bone and other tendons.
Our pick, Victorinox’s 12-inch slicer is just that, and it provides a nice, no BS grip for putting some muscle to get through tougher meats. Unless you’re buying your cheese by the wheel, and bless you for that, you really don’t need one (just use a paring knife to break down blocks).
But, if you must have one, you may as well get something your other knives would have a hard time accomplishing, like creating a slice of cheese with some degree of uniformity and elegance. Oyster knives are almost all the same in that most have a bent tip blade for prying the creature open and some stubby handle to apply force.
You could buy pretty much any decent oyster knife under $10 and be happy, but we prefer Ox’s version with the company’s Good Grip handle. To makes some of the most comfortable underwear that you’ll ever own, using super-soft, sustainable and breathable bamboo fabric.
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The truth is that what makes the perfect knife for you will depend on many factors, including your comfort level with knives, the size of your hands, and what sort of food you like to cook. The chef's knife is capable of dicing veggies, slicing meat, chopping herbs and nuts, and, in a pinch, it'll even go through small bones without too much trouble.
There's a bewildering range of chef's knives available, from dirt-cheap to very expensive specialty blades. To help you make sense of it all, we sliced and diced with dozens of knives until a simple truth emerged: A poorly-made $10 blade you sharpen every day is more useful than a $200 blade that's dull.
Much of the price difference in knives comes down to the quality of materials, which in turn often translates into how well the blade holds its edge. We stuck mostly with 8-inch blades, the sweet spot for the classic chef's knife.
If you're just starting out on your cooking journey, this makes a great first chef's knife and will serve you well for years. It holds an edge very well for a knife at this price and makes a great first step into the world of Japanese knives.
It's a bit longer than many of the blades here, but unlike a lot of Japanese knives, it has a western-style handle. They're dirt-cheap, and the quality of the blade reflects that, but if you regularly sharpen them, they'll perform just as well as knives costing hundreds of dollars more.
For a few dollars more you can grab a set of them ($13 at Amazon), which includes a small cleaver that I love for chopping herbs. Again, take the money you save and invest it in a good set of sharpening stones and you'll have knives that will serve you well for a long time.
All you really need to do is wipe down your knife every time you use it (but especially with highly acidic foods, like lemons and tomatoes). Regularly wiping your knife is a good habit to be in from a cleanliness standpoint as well, and it will ensure your carbon steel blade doesn't rust.
It's easier to get a fine edge on this than on other stainless blades I've tested, and it holds it for a long time. A couple of quick swipes on honing steel and the edge is back.
The Author is definitely a larger, heavier knife, but it's very comfortable to hold and will easily handle anything you throw at it. Tojo's DP You is a solid performer at a great price.
It holds an edge nearly as well as blades twice its price, and it has a wonderful, solid feeling in your hand. The only thing to watch out for with this one is the handle height, which is a little on the low side.
It's not carbon steel soft, but it's much thinner and softer than most European-style knives and therefore easier to sharpen. Keep that in mind when sharpening on a stone, as you'll want to hold it a bit differently to get that great edge back.
NoB ox markets this knife as perfect for “the backcountry chef or traveling cook,” but really it's great in any kitchen, on the trail or off. One distinctly backcountry appeal is that, in a pinch, you can clean fish with this one thanks to its thinner shape.
Knife sets often cost twice as much as buying those three knives separately and don't offer anything else useful. The large wooden storage blocks also steal useful counter space.
A dull knife is not only useless, it's more dangerous, because you will make up for that lack of a sharp edge with more pressure. I have spent enough time in the ER reflecting on this to become somewhat religious about sharpening my knives.
In particular, many modern stainless steel blades are too hard to effectively be sharpened by traditional water stones. Learn more Chefs are always in need of some of the best tools and accessories to meet their routine needs, and there is no exception to kitchen knives.
Whether you love to cook for the family and guests at home or are a professional chef in a big restaurant; a knife is always your best companion. The market is loaded with a wide range of kitchen knives that you may plan to buy for your cooking area, but not all of them are equally reliable.
Product NameWusthof ClassicGlobal G-835Chicago Cutlery Mercer GenesisVictorinox 8-PieceZwilling J.A. RockWell Hardness 58 HRC58 HRC53 HRC56-58 HRC56 HRC57 HRC Origin GermanyGermanyChinaJapanSwitzerlandGermany Pieces 761867,8,10,11,15,226,7,11,19 Edge Angle 14°15°15°15°15°15° Steel Type ForgedForgedForgedStampedStampedStamped Price Editor’s Rating: 4.9/5 If you are looking for a professional high-end forged German kitchen knife set, the Author Classic series is one of the best you can possibly get.
Okay, let’s take a look at The Author classic 7 kitchen knife set which includes the most useful knives for your kitchen use, each knife in this set is precision forged from a single piece of high-carbon stainless steel (x50CrMov15) that contains molybdenum, chromium, and vanadium to add more hardness, durability, corrosion and stain resistance to the blade. Author added an exclusive technology called Enter to this series to enhance blade sharpness by 20% and to last much longer even after extended use, And a tapered cutting edge to reduce the drag when slicing.
And because Author classic is a fully forged knife they have a full tang that goes the entire length of the triple-riveted handle which adds extra durability and robustness. In addition to a full thick bolster that adds much more balance and heft (it’s great for those who prefer the weight of the knife for cutting and hammering stiff ingredients).
Author classic has a 14-degree cutting edge on each side which means it’s sharper than many Japanese and western style kitchen knives. A durable handle made of synthetic polyoxymethylene (Pom) which is best known for its strength, hardness, and excellent fading, discoloring resistance, and the most important a safe and non-slip grip even in wet or greasy conditions, Click here to read some of the best Amazon customers reviews.
If you have ever wondered what the difference between the classic and the gourmet series, The classic is fully forged with superior blade and better edge retention while the gourmet is a stamped kitchen knife with a lower blade quality. If the high price doesn’t hurt you, this kitchen knife set is a compelling purchase.
+ Constructed to the highest standards in the Solingen area of Germany + The block has a slender footprint on the counter + High Quality and Durability + Comfortable and Safe grip + Life-Time Warranty + Worth the Cost The product is designed to deliver great performance for multiple tasks such as mincing, chopping, and dicing.
VG-MAX super steel core clad on both sides with 34 layers of stainless Damascus to get the maximum sharpness and corrosion-resistant. Combined with D-shaped ebony Hakka Wood handle to let the user get the comfort of use and full control.
The best features about these professional kitchen knives are the super lightweight, which allow you to work with them for long sessions of food prep without any wrist or forearm fatigue, And the textured stainless-steel hollow handle which is filled with the precise amount of sand to deliver a perfect balance to the knife, besides an extraordinary build to eliminate hiding spots for foods.
The amazing thing to know about this product is that it comes in the form of a combo with almost all types of tools you may need for cooking. Moreover, the package also includes a block for easy storage, and it is made up of high-quality bamboo material.
Experts rate this knife set as the best choice for heavy cooking routines as these knives are made up of premium quality materials. You will find these knives to be dishwasher safe up to a certain level; however, to maintain their life, it is better to wash them by hand right after usage.
Heckles has designed several amazing kitchen accessories within the past few years, but this one gained huge popularity in the market. The main reason behind its reputation is that Willing has used a special formula known as the Fríður blade to design these tools.
The knives are designed with a 15-degree angle on both sides that make it more suitable for professional chefs. You can buy this product online at a reasonable price and ensure fast delivery at your doorstep, here are some Amazon customer reviews.
The whole set comes with forged high-carbon stainless steel blades and handles since the knives are forged its means they feature a full tang that extends the full length of the knife from the tip to grip, to give you added strength, control, balance, durability, and to offer ultimate sharpness and to retain its edge perfectly even when re-sharpened time and time again. Chicago Cutlery Insignia 2 blades contain high carbon content, so they are much stronger, harder, very easy to re-sharpen, and have a perfect resistance to stains, pitting, and rust.
This is a very high-quality knife set constructed of professional-grade high carbon steel fusion forged blades that are well-balanced, well-weighted, and feel great in your hand. The steak knife handles are a bit thinner and made of stainless steel, but they still, have a good feel to them.
This set, is made of stainless steel, is very strong, sharp, and durable, and very easy to clean. With over 80 years of experience, you know that you will be getting a high quality, good-looking cutlery set that will last a very long time.
+ Symmetrical in design, will work great for right and left-handed + Sturdy, Durable and resistant to rust and stains + A lot of knives variation from slicer and Santos to utility and steak knives + Ergonomic and comfortable handle + Worth the cost This wonderful set is constructed from a single piece of high carbon stainless steel with the tang extending all the way through the handle for superb strength and a longer-lasting edge.
The handles are made of strong heat and water-resistant resin that gives you a comfortable, yet non-slip finish. The construction gives the knives a good weight to balance ratio that feels great in your hands.
The woodblock is made from a very handsome looking block of bamboo that keeps all your knives in one convenient place. The Ginsu 7112 Chiara 12-Piece Stainless Steel Cutlery Set is dishwasher safe but it is recommended that you hand wash them, and they are backed by a limited lifetime warranty and positive customer reviews.
One more economical high-end forged German-style kitchen knife set offered by mercer culinary a well-respected name in the cutlery industry. Mercer culinary 6- pieces set comprised of 5 kitchen knives made of high carbon, no-stain x50CrMoV15 steel sourced from Germany, and manufactured in Taiwan, with a limited lifetime warranty.
The blade has 58HRC Rockwell hardness for easy sharpening and outstanding edge retention. Let’s get to the part I like the most about this kitchen knife and it’s the handle, the mercer genesis series has an ergonomic Neoprene handle that offers excellent comfort, slip resistance, and soft textured grip, contrary to the mercer renaissance series which has the standard looking traditional triple riveted design.
But they are not fully ranged Since they are stamped knives, so I recommend not to use it to cut or hammer hard ingredients. To wrap it up I recommend this kitchen knife to anyone on a budget since it offers almost 95% of the knives you will need in your kitchen for a bargain price.
+ Light-Weight, good balance, ergonomic handle + The set offers almost all the basic kitchen knives + Life-Time warranty + Great Value In this article, I reviewed 2 forged and 2 stamped kitchen knife sets with a diverse price range to make it easy for you to pick.
If you prefer to work with light knives then the Global and Victorinox should be on the top of your list. On the other hand, if you prefer kitchen knives with heft and durability, then Author Classic and mercer genesis should be your first picks.
Of course, deciding on the size and the type of kitchen knife set you want depends greatly on your own needs. Once you settle in your mind your particular needs for your kitchen endeavors, you will be better equipped to find the kitchen knife that will meet those needs.
Just keep in mind the various guidelines on the factors that affect the quality and durability of kitchen knives, and you will be well on your way to get the best set to meet your needs. If you cook regularly, even if you are only a beginner, you will benefit greatly from a knife set whose blades are made with full tang construction.
A product with a long warranty is always the best purchasing decision, and always double-check what it covers exactly and not just the length. A large storage block can fill a bit with room on your counter, always ensure that the set you are considering to buy will fit perfectly on your countertop or your cabinet.
Somehow it is a personal preference matter, but always look out for ergonomic design for less hand and wrist fatigue, and textured or non-slip grips. And I do prefer full tang construction, especially If you cook on a regular basis and you use the heft of the knife to cut hard ingredients, so you will never have to worry about your knives breaking at the handles.
The high price tag is not a factor of good quality kitchen knives, nor a brand name, to get the best of your money always try to find a knife set that meets the points we mentioned above, and of course fit your budget, in this article we reviewed 4 different kitchen knife sets with a varying price range to help you with your decisions. A knife-edge becomes rolled or turned from direct contact with cutting boards, bones or other hard objects, knives should be honed after every couple of uses, Honing steel will keep your knives sharper and performing at their best, but it won’t sharpen a dull knife.
After significant use, the steel particles become damaged and the edge cannot be brought back by honing, so sharpening is necessary. Don’t store your knives in a drawer they will dull faster and there is a chance to cut yourself.
I've invested hundreds of dollars in chef's knives, but I use them every day to slice, dice, cube, mince or, if I'm feeling fancy, chiffon. A good knife can feel like a dream -- and it can make holiday cooking even more fun than usual -- but a poorly balanced or dull one can be a pain to use, and can even lead to more cut fingers and other accidents.
David Priest/CNET Since you're going to be using it a lot, a chef's knife should be a pleasure to use -- properly weighted, but not heavy enough to make using it tiring. David Priest/CNETGlobal's popular chef's knife is a Japanese-style blade, which means it boasts a scary-sharp edge and a nimble-feeling lightweight body.
David Priest/Nettles Japanese-style chef's knife lies at the higher end of the spectrum when it comes to price, but it rests at the top of best lists online for a reason: it's a fantastic product. Not only is the Mac super sharp (it slides through tomatoes without any tearing whatsoever), but its blade is thinner than heavier knives like Author's, which makes slicing snappier veggies like carrots feel like cutting a ripe banana with a butter knife.
Mac's most popular chef knife is perfectly balanced, so you never feel at risk of losing control of the blade. I'm fairly fastidious with my knives, but this, along with my growing fondness of the Global chef's knife, have resulted in Mac's slight drop in the ranking.
David Priest/CNETHands-down, the biggest surprise of my testing was the performance of Mercer's $16 Culinary Millennia 8-inch chef's knife. But the handle design is perfect for teaching beginners how to hold and use a chef's knife, guiding your thumb and index finger to the base of the blade.
The light weight and cheap design mean you don't get the long life or the full versatility you'd get from a workhorse like the Author, but if you're wanting a starter chef's knife to learn for six months while you save for a bigger investment, the Mercer really is a great cook's knife. The Author was my original favorite knife until I got my hands on the Mac and Global Japanese-style knives, and it still stands up as a top-of-the-line option.
That said, the Author classic is perfectly balanced between the handle and blade, and it has a heel to protect your fingers, which makes it feel all the safer to wield. One of the best measures of how comfortable a knife feels in your hand is breaking down a chicken -- as it requires many types of cuts across skin, meat, fat and cartilage.
It's versatile and comfortable, and its high carbon steel forged blade will keep a sharp edge as well as nearly any other knife -- Mac and Global excluded -- in this price range. The Willing Gourmet is a stamped blade, rather than a forged one, which means it likely won't hold its edge as long as the Author.
It's also lighter, which means your hand won't be guided quite as well through a tomato or similarly delicate food. All that said, the Willing's cuts were consistently clean, it felt comfortable in my hand, and for $50, I'd be more than happy to add this knife to my kitchen.
Our procedures blended five tests -- slicing tomatoes, dicing onions, mincing leafy herbs, chopping carrots and breaking down chickens -- each with a 1-to-10 rating, with more general use and observation. I wanted to approach the procedures as the average home cook would, focusing on general use and experience.
Beyond its measurable performance with various foods, I approached each knife as a package -- experiencing how its weight and balance came together to create an experience that either felt intuitive or awkward. Overall, we tested a dozen of the most popular chef's knives for home cooks, including Mac, Global, Artisan Revere, Victorinox, Kitchen aid, Cuisinart, Home favor, Freeware, Willing, J.A.
Mac, Author and Global were my stand-out favorites for quality and performance, and if you're really serious about adopting a high-quality chef's knife, any of these three will do the trick. While I gave my assessments above, everyone will have their own slight preferences -- Global feels best to me, but if I ate more meat and denser veggies, I would probably lean toward Author as the more robust blade.
And if perfectly minced herbs and delicately sliced fish were more common cuts in my kitchen, Mac might take the crown. It's well-balanced, and feels closest in profile to Global: it's not heavy and thick-spined like the Author, and so had more trouble with the butternut squash and pineapple; and it's not quite as razor-sharp as the Mac.
Artisan Revere offers an excellent product for a price that will be hard to swallow for most customers. I just can't recommend that home cooks buy a chef's knife that costs $300 more than comparable products, except as a luxury item.
David Olkovetsky, founder and CEO of Artisan Revere, told me over email that the reasons for the price tag are manifold: most importantly, the high-quality steel blade is made with more environmentally friendly methods, and the so-called “super steel” will retain its edge better than competitors. The $50, which seems like a natural winner given its reasonable price tag and similar design to the more expensive Author classic, really disappointed me.
It's another workhorse of a knife, but its butt is heavier than it should be, so heavy prep gets tiring, and mincing feels awkward. Finally,'s knife was the worst of the bunch: It is so poorly balanced, in fact, that I stopped the chicken test midway through for fear of cutting myself.
That makes almost every type of prep, from slicing and dicing to mincing and chicken boning, feel awkward at best and dangerous at worst. Our researcher for this review has been collecting and using knives of all sizes since he got his first Winger Swiss Army “Maneuver knife” at age five or six.
He grew up around a lovely set of Heckles, and he’s been peripherally aware of the moving and shaking in the kitchen cutlery world. Studying reviews from Cook’s Illustrated, Serious Eats and Wire cutter gave us a list of must-test blades, but also quickly shaped a bell curve for our assessment of the bestkitchenknives for the money.
Utility knives like this one from Kiwi brand are often the real workhorses in professional kitchens, but we wanted to show options more refined than that. The ideal knife in this category is also a great starter blade for someone who wants to up their fine-cooking game but has no intention of learning about steel types or mirror-polished edges.
A $40 knife should already cut well if you keep it sharp, so we looked specifically for better, harder steel that will hold a razor-sharp edge longer than ordinary knives do. Knife nerds of all stripes will probably protest that we aren’t even testing $100 or $200 knives (not to mention the hallowed Kramer designs or other $300+ options you’ll find at fine retailers).
We can steer you through the important specs and pitfalls of mass-manufactured knives, but it’s very difficult to tell you what your favorite balance, edge profile and handle shape are going to be. At price brackets above $100, those are the refinements you should be looking for, more a matter of taste than qualities we can list on a chart.
Sadly, it’s hard to tell which handles you’ll like best from a picture, but you can see the relative sizes in our lineup photos. Most popular knives are kept on the softer side so a bent-over edge can be burnished back to shape with a honing steel.
Carbides help the steel resist wear, but they make thin edges more prone to breaking. Finding a balance of all these elements and managing heat treatment carefully is how the master blade smiths stay ahead of the curve.
Surface texture: Hammered finishes can show off the connection that your knife has with the smith who forged it. That said, there are plenty of lovely hand-hammered blades that are then carefully polished flat, so a hammered finish is almost always a decorative choice.
The texture doesn’t add anything to the function of the knife unless the pattern is dramatically deep, in which case it might help keep food from sticking to the blade. The advantages of these methods are entirely obsolete now that we have precise control over steelmaking, but many collectors still love the look and the tradition behind the pattern.
Smiths we talked to agree that there’s no specific benefit to the end user unless you especially want a high-carbon steel core with stainless sides to make maintenance easier. If you don’t have specific preferences and you want to get the most for your money, though, the difference between a mass-produced $40 knife and most $100 knives is surprisingly small.
A $100 knife isn’t doing very much extra to pull out ahead; most are made from the same steels on the same production lines as their budget brethren. In German knives, you’ll typically see a bigger performance improvement by having an expert cutler re-sharpen a $40 knife to a thinner edge than you would by paying for an up-market model from the same manufacturer.
The days when a forged knife from a German manufacturer was clearly superior to their budget line are long gone; the differences are now mostly in handles. The curve of the edge has morphed and evolved slightly as we’ve developed specific chopping and slicing techniques, but chef’s knives all feature a “dropped” edge that gives your fingers room when you’re chopping on a cutting board.
To summarize trends: German manufacturers pioneered the use of stainless steel that is easy to take care of, but not very hard. You can keep using the steel to bring back the edge, but eventually it gets too thick to cut effectively and needs thinning.
In contrast, Japanese chefs expect extra-hard steel finished to a mirror-polished edge, often with a chisel-shaped asymmetrical bevel rather than the same sharpening angle on each side of the blade. The edges can be thinner, since the expectation is that chefs will be making careful, precise cuts with auto knives, while heavy-handed vegetable chopping is reserved for a cleaver-style knife.
These edges last longer, but the hard steel doesn’t respond well to burnishing with a honing rod, so you’ll need to learn how to sharpen them yourself or send them away. Both the German Rochester and the Japanese auto shape are still inspired by the French Saboteur knives.
German knives tend to have a full-width steel “tang” sandwiched between riveted handle “scales,” while the traditional “Wei” handle in Japan is a single, round piece of outer material with a skinny tang inside that you can’t see. Another characteristic feature of European designs is the bolster, a thickened section of steel that covers the transition from blade to handle.
The thickness of steel behind the final sharpened bevel is probably the biggest influence on the way a knife handles. On the other hand, if you’re trying to slice ripe tomatoes without squashing them, thinner “laser” knives will present less drag and resistance as they slide through.
If you’re slicing something like a large roast, a longer blade will help you work efficiently, cutting as deeply as possible with each stroke. If you’re mostly chopping carrots, though, you usually don’t need to make any slicing movement and you can easily cut all the way through with one motion, whether rocking or push-cutting.
If you’re limited to an eight-inch cutting board, you might want to look for seven-inch versions of this chef’s knives just so you’ll have an easier time maneuvering. If you’ve got a beautiful 24-inch butcher-block, a 10-inch knife will have plenty of room to maneuver and will be able to mince a large pile of veggies more quickly.
Chef Hendrick sen puts it a slightly different way: “Big knives scare people and an 8-inch is a good size to get work done and not be so intimidating. So long as you keep your fingers clear of the edge, there’s nothing specific that you need to learn other than how comfortable the knife feels in your hand while making the cuts or slices you need.
Most chefs favor the “pinch” grip with the blade itself between thumb and knuckle: This angle is just right so that the back-and-forth slicing movement comes from the strength of your arm, not your wrist or fingers. Knives with smaller bolsters and simple handle shapes are generally easier to use in this grip, and the Japanese “panhandle” is becoming very popular partly for this reason.
As you can see from the video above, a blade with a deep belly curve almost gets in its own way when push-cutting into the board or making short, quick slices. The bigger difference here comes from blade shape: A full, rounded “belly” makes rocking the knife that much easier.
This low hardness prevents chipping, and ensures you can still easily sharpen the edge by running it across a steel honing rod to bend or scrape it back to shape. Those who seek to push the envelope look to other alloys that allow thinner edges and better wear resistance.
Often considered an ideal balance of toughness and wear resistance, VG-10 has just enough carbon to allow more hardness and wear-resistant carbides that will give a busy chef a few days more between sharpening touch-ups. If you don’t mind the staining and want something as easy as possible to sharpen, Carbon steel knives are still available, both from European and Japanese factories.
If anything, they’re easier to find now than they were 10 years ago due to growing interest among chefs and enthusiasts. If you’re buying a high-end piece, makers like Bob Kramer, Murray Carter and Dave Martel will often use carbon steel with a refined and customized heat treatment to get top performance from a knife.
Some chefs even cherish the dark patina that develops on their prized carbon steel blades. Factory-made blades in the West are almost always tempered on the softer side to maximize toughness and to make sharpening easier.
Bringing modern stainless steels to an equivalent level of performance is now common practice, and you don’t gain much by stepping back in time. We made Thanksgiving and Christmas dinners, stew and soups, and diced over fifteen pounds of onions.
We bought a five-pound bag of carrots and chopped them with wet hands to see how the grip of each knife changed in stressful situations. We also sliced yams to see how the knives fared in hard vegetables with enough cross-section that thicker blades will wedge stuck.
Even if you have a knife that’s perfect in every other way, a blade that won’t slice through food is just going to stay in a drawer. Thinner blades slice better but are also more flexible, which is a slight liability if you’re using a lot of force when cutting hard root vegetables.
The way some vegetables stick to a knife blade when you’re cutting thin slices can be annoying. We compared all of this chef’s knives with an old santoku-style chopping knife that has hollows ground into the side of its blade, and we’re reassured that these features are nearly always a placebo at best.
The BD1N steel in the Nexus is a strong performer differently: easier to sharpen, slightly less wear resistant. We’re not able to provide a controlled edge retention test, but we think it’s well worth a little less wear resistance to get easier sharpening.
A test of wear resistance is common among knife enthusiasts looking to sort out which steels and heat treatments are superior for cutting abrasive material like cardboard or rope. A fine grain in the molecular structure of the steel allows a thin edge to be hard (so it resists that bending or “rolling” sideways when pushed to the limit) without being brittle.
Hard material like bone requires a higher edge angle than raw fish does. You can measure hardness with the Rockwell test, where a calibrated instrument presses a diamond tip into the steel.
We consulted with metallurgist Darrin Thomas to design a test, inspired by Lands’s methods, that would show differences in the ways our knives resist both rolling and chipping. This is a more acute edge than any commercial sharpening device will make, but it’s a good benchmark for what you can get when hand-sharpening to maximize slicing ability.
The harder blades made from high-carbon alloys like AUS-8, BD1N and VG-10 were the most resilient in this test, with the smallest deflections from the rod pressing against the edge. This should translate well into resistance to the kind of damage your knife gets from bones, plates and scraping against the cutting board.
With the more wear-resistant VG-10 blades from Tojo and Greater Goods, when we sliced some phones book paper after the repair procedure, small chips were easy to feel. VG-10 isn’t as difficult to work with as some crazy-carbide-content alloys used in high-end pocket knives, but still, forget about maintaining it with just a steel.
But, if you want something that you can maintain for months with just a honing rod or a strop, a tougher steel will definitely be a better pick. It can be maintained with a honing steel, but we still think a sharpener like the Spider Sharp maker is a good idea for keeping the edge in tip-top shape.
These steels are all have enough chromium in the mix to meet the classic “stainless” definition, so it’s not a surprising result. The important distinction this knife achieves with its BD1N steel is that you get great edge stability (it won’t blunt as quickly from slamming into a cutting board or hitting a bone) while also being fairly easy to sharpen.
The VG-10 steel used in Tojo’s fan-favorite DP series is also impressively resilient, but it takes more work to sharpen when it eventually wears down. If you’re accustomed to using a “honing” steel with your knives, the Nexus will actually let you carry on to a certain extent without damaging the edge the way you would most wear-resistant Japanese knives.
We don’t recommend washing any knife in the dishwasher, but this material will stand up to that abuse as well as any other handle. First, the knife we bought had an obvious blemish along the spine that probably came from a slip when someone was “crowning” that edge with a nice, smooth rounded finish.
It’s rounded and polished, which isn’t a bad thing, but the tapered shape doesn’t always lend itself to a secure grip. Pattern-welded steel wrapped around the VG-10 core doesn’t cut any differently or make it a better tool, but it’s a distinctive look some people love.
VG-10 has enough carbon that it can get very hard, and alloying elements like vanadium help it resist wearing down for longer than simpler steels. It’s not unwieldy, and one tester found the weight reassuring, but if you’re spending long days in the kitchen a blade-heavy design will usually make work easier.
Greater Goods chose a balanced blade grind and a rounded edge profile for this knife, and that means it’s a versatile kitchen tool. It won’t slide through tomatoes quite as easily, but it also feels less flimsy than the Mason, Tojo and Nexus knives.
Greater Goods delivers great steel and workmanship in a fresh design, and at this price it's impossible to ignore. The thickness and weight hold it back from being the best slicer, but it's versatile and very attractive mounted on the included magnetic wall holder.
See Price at Amazon.com As good as all of those specs are on paper, using steel from Japan isn’t the same thing as having Japanese mastery in heat-treating. That’s still well above the soft German steels at over 1.0 mm, but we’ll speculate that the Chinese factory is deliberately making it softer than the Japanese like it.
Sadly, running a conventional hardness test is impossible: The standard Rockwell hardness tester pushes a diamond point into the side of a flat piece of steel, and the other steel layers on the sides of these knives would make that measurement meaningless. All things considered, though, it’ll hold an edge for longer than any other knife we’ve seen at this low price.
Make sure to use a sharpener with a 15-degree edge angle, and put masking or packing tape on the sides of the blade to prevent scratching the decorative finish. If you’re extra-diligent about knife care, the Spider Sharp maker is a great choice for weekly touch-ups and requires less of a learning curve than bench top stones.
The fact that this knife includes a well-designed magnetic mounting puck also means this kit has everything you need to outfit a minimalist kitchen. The versatility of the blade style, comfortable handle and low price make this knife an easy recommendation.
A few years ago this knife was even less expensive, but mainstream popularity has brought the price up and made it less of a standout value. Tojo only does the bare minimum to smooth rough edges and make the handle comfortable, but it’s a solid version of the classic East-meets-West design.
The heel of the blade is left as a sharp 90-degree corner, which some people prefer, but it’s also easy to round off on a sharpening stone if you’re worried about accidentally snagging it on something. It seems to be some kind of layered composite like Marta, and the very slightly raised edges on the rivets mean it’s probably a tiny bit less stable during humidity changes than the G-10 material used on the Nexus.
There are plenty of solutions on the market to getting this blade back to a keen edge, like our favorite electric knife sharpener, but if you want to take a shot at hand-sharpening with a water stone it’s just that much more work than the other knives we tested. If you’re using the Tojo in the kind of kitchen where people are sometimes cutting against ceramics and metal, you’re going to be spending even more time sharpening a blade like this.
Like the Nexus, this is a blade that’s too thin for some jobs; it’s a symmetrical edge grind, but it’s a refined slicer more than a work-horse chopper. If you’re chasing Japanese-style slicing performance, this is probably still the best place to get it, but the Greater Goods will be a more comfortable knife for many home cooks at a much better price.
This is an excellent blade for careful work, but less forgiving than our top pick if you’re enthusiastic about chopping. Mercer is one of the most popular knife brands in culinary schools, mostly because they sell prepackaged kits that make one-stop shopping easy and affordable for students.
The Renaissance Chef’s knife is Mercer’s full-tang, half-bolster styling, with a look and construction quality that matches the Classic series from Author but at a significantly lower price. Chefs often have an advantage over others where they can talk to the reps from the knife companies about the intended use and preferences.
Mercer’s basic block set is attractive and a good value if you actually want every knife it includes. Fortunately, Mercer makes it easy for you to buy their knives one at a time, still for a great price.
The Mason Molybdenum series (named for the notable alloying element in the steel) is their least-expensive line, but it’s finished with the same attention to detail as their more expensive models. The AUS-8 steel is a popular choice for Japanese cutlery; it’s not as wear-resistant as the VG-10 in the Tojo, but that also means it’s easier to sharpen.
Mason makes more expensive knives than this with even better materials, but their entry series is a good gateway to the peculiarities of Japanese asymmetric grinds. It’s quite easy to round the corner on a cheap sharpening stone if you’re of the opinion that it shouldn’t be so pointy.
This means it will “steer” slightly to the right if you try to make a long, smooth push-cut, kind of like the way an airplane wing creates lift when slicing through the air. For careful chopping and slicing most food, it works well, but it made some cuts, like peeling potatoes, far more difficult.
Mercer makes an entire line of Millennia knives for students, commercial kitchens and anyone else who just needs a cheap knife that’s easy to maintain. The handle is comfortable without getting in the way, and the factory sharpening is set up perfectly for most chopping chores.
Made from the same plain old X50CrMoV15 steel that’s used by the rest of the European cutlery industry, about the only thing that’s remarkable about this knife is the grip. Tramontina makes their Pro Chef’s knife with a drop-forge process just like all the big-name manufacturers used to do fifty years ago.
These methods and styling have largely disappeared from Germany as automation has made stamping and welding cheaper (and cleaner) than forging, but the giant old-world presses are still pounding away in Brazil. The blade is actually ground thinner behind the edge than the other Euro-style knives from Author, Victorinox or Mercer, but the spine is thick and the full bolster brings the balance point almost an inch toward the handle side.
Worse, there was a telltale brown scorch mark near the tip, evidence that someone overheated the edge when sharpening. If you like stainless handles and want to try thinning out this blade on a water stone, at least it wouldn’t be an expensive experiment.
Knife buying doesn’t have to be complicated, but finding a good balance of cost, easy maintenance and materials that will hold a sharper edge for longer can really turn your kitchen chef’s knife from a tool you loathe into a tool you love. We set a fairly low budget for our lineup in this review, since most people will be much better served spending more on a sharpening tool than on a high-end knife that’s still going to become dull after a month of use.
It’s a great-looking blade at a great price, and the included magnetic mounting stud makes this a one-stop purchase for a first step into better knife skills. Daniel is a Canadian farm boy who grew up to be a nerd with a literature degree and too many hobbies to count.
Daniel remains unapologetic about Canadian spelling, serial commas, and the destruction of expensive travel mugs. And if you want to be able to perfectly slice and dice a wide range of ingredients, you need some top chefs knives.
However, there are lots of different types of knives to choose from, which can make the selection process rather tricky. The best chef knives come in a wide range of different shapes, styles, and sizes.
If you are not careful, you could chip or dent the edge of your knife with incorrect sharpening. Fortunately, this will not be an issue when you choose the Willing Professional “S” Chef’s Knife 8-Inch.
This model is made of a high carbon formula that boasts 57 Rockwell hardness. The special Fríður blade has been ice hardened to help make it especially durable.
No matter how hard or tough your ingredients are, you can be sure that this knife will slice through them with ease. The blade is paired with a smart black handle that has been ergonomically shaped.
It is designed to fit comfortably in your hand and provide you with a good grip. The Willing Professional “S” Chef’s Knife 8-Inch is fully dishwasher safe to make the cleaning process effortless.
The excellent edge retention helps to make this one of the best knives for chef. If you have small hands, you are likely to find that a regular knife is a bit too heavy and thick.
This can make it rather difficult to get the grip you need when slicing and dicing. With its thinner and lighter design, this may well be the best chefs knife for people who have small hands.
This means that even if your hands are wet, you won’t have to worry about the handle slipping through your fingers. One of the great things about this model is the fact that it is supplied with a lifetime guarantee.
The knife was created using a special heating and cooling process to help make it especially strong and sharp. The edge of the blade has been angled so that it is suitable for all types of kitchen tasks.
This includes slicing, dicing, trimming, chopping, mincing, and peeling. When you do need to sharpen the blade, the process will be especially simple, thanks to the partial bolster.
However, it should be noted that because this knife is made of softer steel, it may need regular sharpening. With its bold and beautiful olive wood handle, this model really stands out from the crowd.
The Messermeister Olive Elite Chef’s Knife (9-inch) is sure to look fantastic in any home or professional kitchen. This makes it ideal for completing kitchen tasks such as peeling, where dexterity is key.
The handle has been gently curved for enhanced comfort at all times. The handle design combined with the thin and light blade helps make this knife especially easy to wield.
The blade of the knife has been created in one piece of hot forced steel and carbon. The blade is attached to the handle with a stainless steel cuff and is sure to stay firmly in place.
The Global G48 G-48-7 inch, 18 cm Santos Hollow Ground Knife is made of a single piece of metal to make it especially strong. The dimpled design helps you to get a good grip even when your hands are slick with oil.
As a result, the Global G48 G-48-7 inch, 18 cm Santos Hollow Ground Knife, will serve as your constant kitchen companion. This blade has been designed to offer excellent edge retention so that it rarely needs to be sharpened.
This is ideal for chopping up herbs or tackling delicate tasks such as boning fish. The Grafton edge prevents the knife from sticking so that you are treated to better traction.
This knife weighs just 7.1 ounces in total, which makes it especially easy to handle. This makes the knife feel especially good in your hand so that it will be comfortable enough for extended use.
This could potentially be an issue due to the razor sharp edge. Therefore, it might be a good idea to purchase a sheath to keep your fingers safe when it’s not in use.
With its beautiful wave design on the Damascus blade, this chef knife is a real work of art. The Shun Classic 8” Chef’s Knife is sure to satisfy style lovers.
The beautiful blade is accompanied by a gorgeous Hakka wood handle that really makes it stand out from the crowd. This helps to make slicing and peeling vegetables a real pleasure.
This knife is set with a half bolster that helps to make it especially light and flexible. In fact, it weighs in at just 7.3 ounces, making it one of the lightest chef knives in its class.
The blade is 1.8 inches wide and delivers an impressive heft and balance. This is designed to fit comfortably into your hand much more satisfyingly than traditional handles.
In order to get a real feel for how good the handle is, you will need to work on obtaining a professional grip. If the produce is especially hard, there is always the risk that your knife blade will simply get stuck.
Fortunately, this will not be a problem when you choose the Author 4582-7/20 Classic 8 Inch Chef’s Knife. The blade on this mighty knife features a special Grafton edge.
This is a real bonus if you have a lot of produce to slice and dice. Unlike many other knives of this type, no special skills or knowledge is required to get the best results.
The Author 4582-7/20 Classic 8 Inch Chef’s Knife is designed to make kitchen tasks a breeze. The durable engineered thermoplastic handle is also especially tough while also allowing a good grip.
However, these days most chef’s knives are created with a focus on being lightweight and flexible. The KRAMER by Willing Caroline Essential Collection 8 Chef’s Knife is set with an especially wide blade.
This makes it ideal for slicing larger produce such as thick slabs of meat. The blade maintains its razor sharp edge of a long time, which means that you will rarely need to sharpen it.
There are special grooves in the handle that are designed to keep your fingers safe at all times. It should be noted that the wooden handle that this model is set with may shrink slightly over time.
However, the shrinkage can be prevented by regularly oiling and maintaining the handle. Henkel INTERNATIONAL 31161-201 CLASSIC Chef’s Knife, 8 Inches, is supplied with a full lifetime warranty.
If the blade becomes chipped or split at any time, you can send it away to have it fixed or replaced. This model boasts a stainless steel blade that has been honed to an extremely sharp edge.
This helps to make a wide range of kitchen tasks especially quick and easy. The full tang polymer handle is triple riveted to help make it especially sturdy.
The handle is 4.72 inches long and is designed to fit very comfortably in the hand. The length of the handle has been precisely calculated to make the overall design of the knife beautifully balanced.
Simply give the knife a quick wipe with a damp cloth, and you will be good to go. Of course, you will need to take care to keep your fingers away from the sharp edge.
If you regularly tackle delicate tasks such as boning fish, you are sure to find that this blade is ideal. However, the textured handle can make this knife a little difficult to clean.
If you are not careful, food residue and other types of dirt can get trapped in the dimples in the handle. However, you can solve this problem by soaking the knife in a specially formulated cleaning solution.
Maintains a razor sharp edge for a long time. German knives tend to be heavier and thicker, which also makes them slightly more durable.
Stainless steel blades are known for being especially durable, although they need to be sharpened regularly. The fact that carbon steel blades retain their edge well makes them a popular choice among professional chefs.
The handle can be made of a wide range of different types of materials, such as resin, wood, and plastic. The handle should fit comfortably in your hand and allow you to get a good grip while you are slicing and dicing.
This is generally dictated by the way the knife blade is forged and the materials it is made from. For the best results, it is a good idea to choose a blade that retains its edge well.
The handle comes with a full tang that helps to keep your fingers safe while you are slicing and dicing. It has been specially forged to make it exceptionally well-balanced and easy to handle.
We looked at craftsmanship, durability, ease of use, and reputation of the manufacturer when compiling this list. If you’re looking to add a splash of color to your kitchen, this 14-piece kitchen set from Cook might be the top pick for you, as it features a beautiful brownish-red wooden block.
Focusing on this specific model, the MC29, it features 14 harder steel blade knives, all-purpose kitchen shears, and a sturdy block. Each knife offers an ergonomic, well-balanced handle to ensure your hands won’t be aching and strained after a long prep session.
To keep your knives nice and sharp, you can fine-tune your tools via this block set’s built-in knife sharpeners. For those who want professional quality at an affordable price, the Emo joy 15-piece kitchen set featuring German knives could be your next purchase.
One of the most notable features of this set is that the knives are very sharp, offering a clean and easy cut each and every time. All in all, this Emo joy set never fails to produce the durability, strength, and variance as provided within the quality and function of the knives themselves.
This next top pick set is a visual feast that would look good in any kitchen ! All-black knives may not be your first choice, but Home Hero also offers a silver version of this set if that’s your personal preference.
), ergonomic handles, and non-stick, razor sharp-edge blades to give ease and speed to the chef or home cook using this set. The craftsmanship is superb, but if you’re not happy with the set, you can get your money back, courtesy of Home Hero.
These colorful Cuisinart blades are supplied with non-stick blades with a razor sharp edge, which in turn, will make each cut, chop, or slice smoother and less messy in addition to making the knife cleaning process easier after use. After giving the knives a thorough wash and dry, we recommend putting on their blade guards to make chipping less likely.
Moreover, since the knives are extremely sharp, the blade guards will also prevent cuts when storing them away. If there is any complaint to be mentioned, however, it’s that the color coating on the knives blades can come off with improper sharpening and cleaning.
The traditional design of both this piece makes it a good knife set for just about any kitchen. Additionally, the wider blade surface of each knife allows the user to easier scoop up freshly-chopped veggies.
You’re getting 15 knives, shears, a knife sharpener, and a sturdy wood block for a great deal with all the basics. Household shears, a nifty knife sharpener, and an attractive block are also included.
These high-carbon steel knives have an extra-wide safety bolster and precision-tampered ground blades for accuracy and adequate control. The fine, razor sharp edge on each of these knives blades allows for easy, effortless cuts like no other.
In addition, rest assured that the comfortable, ergonomic handles of these knives will be simple to hold and won’t slip while in use as it has a nice grip. That’s because the blades are incredibly sharp, somewhat likely to chip, and can dent the wooden block in the long run.
The sleek design and high-quality knife craftsmanship gives this piece a timeless and sturdy look. Moreover, Mercer Culinary is famous for many dozens of stellar kitchen products, so your money is safe with them.
Apart from a great physical appearance, the Mercer Culinary Genesis 6-Piece Set features very sturdy blades (perfect for even the hardest vegetables, like the butternut squash) made with quality Western-style German steel, ergonomic handles with a non-slip grip, and taper ground edges. You can also be confident that your Mercer Culinary knives won’t suffer from corrosion, discoloration, or rust over the years.
Quality blades may be hard to find in a sea of hundreds of poorly made knife sets. But you can rest assured that this Chicago Cutlery Fusion set is a great investment.
While it does cost a tad more than other knives we’ve looked at in this article, it’s still a good choice. With exclusive taper grind edge technology, many find that these knives have a very sharp blade, which makes them versatile for a variety of purposes.
Based on the hundreds of positive reviews of this set, it is apparent that Chicago Cutlery’s claim that these knives offer a professional chef experience is true. Overall, with 15 carbon steel knives featuring ergonomic poly handles and a beautiful pine block, the Chicago Cutlery Fusion Block Set has what it takes to add both beauty and function in most people’s kitchens.
Paring knife: Great for peeling, dicing, or mincing softer vegetables. Chef’s knives : Versatile tool mainly used for kitchen prep (e.g., slicing hard vegetables like a butternut squash).
Bonus, Knife Sharpener : Honing the edge of the blade so that it cuts more easily and precisely. Bonus, Kitchen Shears : Helps you to open food packages, as well as cut through meat.
The types of knives you may need will primarily depend on how much time you spend in the kitchen and what foods you often consume. If, say, you frequently barbecue or smoke meats, you may wish to have a butcher, cleaver, and/or carving knife.
More commonly, consumers bought cheap/economical knives manufactured in Asia which would work fine for a few days, but then rapidly lose their sharpness and be rendered useless only a few weeks later. The most reliable sources for quality knives has long been thought to be either Germany or Japan, but the difference in price has been substantial.
He eventually found his magic formula while tempering steel blades and not long after that, he made his first kitchen knife. The Farther’s are now in their third and fourth generation of knife makers, all continuing the family business of producing quality kitchen cutlery using the same techniques and fine craftsmanship developed 110 years ago.
Farther makes every kitchen knife from CPM S35VN martensite stainless steel and tempers the knives to a hardness of Rockwell C 58-60 (HRC). To ensure stability and balance, each “full tang” blade runs completely through the handle.
The Farther Cutlery 3 Paring Knife has just received the Seal of Approval from the Cooking Club of America magazine with a 96% member recommendation. Take note of the slightly raised hump on the back of the blade which is designed to give you more support in addition to preventing the knife from slipping from your hand.
This paring knife is great for general peeling or specific tasks like digging the eyes out of potatoes. Farther Cutlery 7 French Chef Knife The Farther Cutlery 7 French Chef Knife is specially designed with a very thin edge for slicing, chopping and dicing vegetables.
The curved blade creates an easy rocking motion and is, of course, handcrafted like all the other Farther knives. This is when the four Case brothers began selling handcrafted knives from the back of a wagon in upstate New York.
Case Household Cutlery has made military knives for U.S. servicemen and women from the beginning of World War I. During NASA’s Gemini Mission in 1965, astronauts included special Case knives in their survival packs.
All subsequent Gemini and Apollo missions included Case Astronaut Knives, making it the only knife to reach the moon. Constructed with wooden handles and Tru-Sharp steel, the blades don’t stick to food while slicing.
This American made kitchen knife set comes with a beautiful hardwood counter-top storage block. Cuzco is the largest manufacturer of kitchen cutlery in the United States and Canada.
Cuzco’s product line includes kitchen knives and utensils, shears, flatware, cookware, and sporting knives. The blades, for example, are made from 440A High-Carbon Stainless Steel while the handles are comprised of highly engineered thermo-resin material that feels very good in the hand.
The ergonomic handle has a universal fit for large or small, left or right hands. Lawson & Good now is the oldest cutlery manufacturer in the United States, having been established in 1837 in Melbourne Falls, Massachusetts.
For nearly two centuries, the name Lawson has been synonymous with some of the finest handcrafted cutlery made in the USA. In 1869, newly elected U.S. president Ulysses S. Grant received a rather “cutting edge” gift from the small manufacturer.
Pieces of this extraordinary gift remain in the nation’s capital on display at the Smithsonian Institution. The company rapidly became known around the country and the world due to its well-founded reputation for crafting White-House-worthy dining implements.
From that day until now, Lawson’s talented artisans have handcrafted each piece in western Massachusetts. Due to a disastrous flood in 2011, the base of operations was moved from Melbourne Falls to Westfield but the legacy is still present in Melbourne Falls where an outlet store and select manufacturing exists in the original location.
Its broad blade dices, slices, and chops fruits, vegetables, and meats while protecting knuckles from hitting the cutting board. The blade is forged from the finest high-carbon stainless steel from Solingen, Germany (Grade 4116).
Full tang blades with triple riveted handles ensure the ideal balance and weight. A curved and recessed bolster provides a seamless transition from handle to blade, as well as comfortable thumb support for better control and safety.
Yes, there are a total of 9 knives in this 10-piece set as Lawson counts the 9-Slot Block as an individual piece. The blades in this incredible set are precision-forged and made from the finest grade 4116 high-carbon stainless steel from Solingen, Germany.
Lawson is using a traditional hot-drop forge process which results in a harder, sharper blade that is highly elastic and corrosion-resistant. Each knife features full tang blades with triple-riveted handles for the perfect balance and weight.
The exceptional balance and safety are due to the curved and recessed bolster which provides a seamless transition from handle to blade while supporting the thumb. For these full tang precision forged knives, Lawson uses high-carbon stainless steel from Solingen, Germany.
Before they are packed, the Lawson knife makers sharpen, polish and hone each edge by hand one final time. Radar cutlery is famously easy to spot in high-end kitchens by the unique solid aluminum handles.
For over 7 decades, Radar Knives have been 100% made in the USA and carry a Lifetime Guarantee. Each knife features the famous Silver Brushed Aluminum Handles that make Radar products so instantly recognizable.
As usual for all quality knives, hand washing & immediate drying is highly encouraged as dishwashers can lead to microscopic dings on the cutting edges. The set contains: Everything you need to prepare the perfect meal for the people you love is included in this set, which is why we often recommend it to anyone interested in buying only the best.
By choosing this set, you’ll be supporting the American economy while also being sure that your purchase will last for decades to come, thanks to the lifetime guarantee. The Radar Cutlery S38 Knife Set includes a variety of the 7 most used knives in the kitchen.
It features a 3 ½-inch blade that makes it ideal for a vast range of cutting tasks. The Radar Super Parer is a paring knife ideal for when you prefer a larger blade.
Slicing your favorite holiday meats such as Thanksgiving turkey, succulent pork loin, or decadent prime rib are also easy tasks for this legendary knife. All handles on the knives in this starter knife set are made from permanently cast silver brushed aluminum with a satin finish.
Radar Cutlery Ultimate Collection The incredibly priced Radar Cutlery Ultimate collection 15-piece gift set includes some few kitchen knives made in the USA that come with black stainless steel resin handles. Hollow-ground blades ensure a precision concave surface for maximum edge retention and sharpness.
The set is actually dishwasher safe, but we still recommend washing & immediately drying by hand to avoid dinging the blades. This ultimate collection contains virtually everything you need to equip your kitchen with the necessary cooking tools and is considered one of the most economical sets of knives made in the USA.
Radar knives are famous for their surgical quality, high carbon stainless steel blades which are super sharp and handcrafted in the USA. Radar’s mission is all about “providing our customers the best value of kitchen knives for their dollar” and this set proves that statement.
The stainless steel blades come in a variety of sizes and will cut through fruits, vegetables, and herbs with ease. Hand washing fine cutlery is recommended but these handles are dishwasher tolerant.
This kitchen knife set makes the perfect gift for graduations, weddings, anniversaries, birthdays, and so much more! It is best suited for small or medium tasks such as peeling apples or preparing garnishes.
Radar’s Regular Paring features a 3 ¼-inch blade ideal for everyday tasks, such as trimming skin from a chicken or dicing an onion. Then there’s the Heavy Duty Paring, which has a slightly larger handle that provides more leverage when cutting.
The compact size and 4-inch blade mean that it is your ideal paring knife when you need to cut a large item such as a whole chicken. The thick and comfortable silver brushed aluminum handles create a truly gorgeous knife.
The small paring knife is unbeatable when it comes to cutting tasks that require finesse, such as strawberries and apples. The company calls it a Utility/Steak knife because you want it even at the kitchen counter when preparing your favorite meals.
It features a long, sturdy blade that effortlessly cuts through substantive foods such as ribs or pineapple. You need a Heavy Duty Paring Knife that is suitable for a wide range of kitchen tasks.
Radar has included a 3 ¼-inch blade in this set that is great for cutting, slicing, and coring vegetables and fruits. This large knife features serrated edges that make it a breeze to get perfect cuts of any food you can put in its way.
The whole incredible set of starter knives is beautifully boxed and securely locked in place. Founded in 2014 this small company from Virginia makes Knives, Cutting Boards, and Serving Trays.
Virginia Boys Kitchens use only wood from forests growing at least 2.4x faster than the harvest and mortality rate. The Virginia Boys Kitchens 8 Inch Chef Knife has an almost Nordic design.
If you spend a lot of money on new knives, you want to keep them in good conditional as long as possible. Hand washing prevents unnecessary microscopic dings on the cutting edge of the blades, prolonging the sharpness of your knives.