Meanwhile, chef knives are generally strong enough to cut through more robust vegetables' butternut squash and turnips. If you’re familiar with Western chef knives, you are probably aware of the fact that the majority of them have a bolster to protect your hands from slipping.
With its full-tang design knife handle, the product is extremely robust, making it suitable to deal with even solid and hard food. A personal favorite of many famous chefs, the Author classic is forged from a single block of high carbon stainless steel, giving it a seamless design and a robust profile.
Furthermore, the blade is cooled by nitrogen for improved hardness, corrosion resistance ability, and flexibility. Understanding that, Strong has implemented the edge with a delicate hammered scheme finish to reduce drag and minimize sticking food.
Cons Some people might find the knife a bit heavy for its size The product might not look as sleek and elegant as advertised Furthermore, because the blade is made of high- quality stainless steel with a laser finish, it’s reasonably durable.
Arriving in an elegant gift box, the German stainless steel chef knife boasts a well-balanced design and weight. With its ergonomic Hakka handle that can provide superior comfort, the product offers excellent maneuverability.
Product Dimensions 13.2 × 1.8 × 1 inches Item Weight 15.8 ounces Manufacturer Aroma House Blade Material Premium German high carbon stainless steel Blade Length 8 inches Pros The product’s presentation is superb The knife’s handle is easy and comfortable to hold Outstanding craftsmanship Great value for money The blade offers excellent maneuverability The edge of the knife can cut through meat like butter Unlike most other conventional knives in its class, the Quickly contains up to 0.6%-0.75% carbon, making it a lot more sturdy and durable.
Product Dimensions 14.4 × 3.2 × 1.3 inches Item Weight 5.6 ounces Manufacturer Quickly Blade Material High carbon stainless steel Blade Length 8 inches Pros Ergonomic, comfortable, easy-to-hold handle Nice presentation Excellent value for money Razor-sharp edge However, with this product from Utopia Kitchen, you will be able to get a professional blade with superb quality at a very low price.
Additionally, this 8-inch blade has an exceptionally sharp edge that can easily cut through food and ingredients. To make sure that users’ hands will not tire out quickly during use, Utopia has implemented an ABS + 430 handles for a comfortable grip.
However, with the nimble design of the Shun classic 6-inch chef knife, even people with small hands can easily use this product. Despite its small size, this Japanese blade offers exceptional cutting power thanks to its special VG-MAX steel that is formulated from extra carbon, tungsten, cobalt, chromium, and vanadium.
This Japanese blade boasts a round spine handle that allows chefs to get a professional pinch grip comfortably. Furthermore, the knife has a dimpled blade that is designed to minimize food from sticking to the edge while cutting.
Even with its small size and nimble design, this Santos blade is a versatile product that is suitable for cutting, dicing, slicing, mincing, julienne, and so on. Moreover, this handcrafted blade arrives in a seamless design that makes cleaning and maintaining it a breeze.
An excellent starter kit for little kids and children, the knives are made of durable nylon that is 100% BPA-free. In addition, the knives arrive with serrated blades that enable children to cut through soft food easily.
Another outstanding choice if you like dimple chef knives, this hollow-edged blade from Mac Knife has an amazingly sharp edge that can cut through almost any type of food quickly. With a thickness of 2.5 milliliters, the blade has a strong, robust profile that makes it suitable to cut even hard ingredients like butter.
With its single bevel design, the blade is most suitable for jobs that require utmost precision. Understanding this, Ego has designed their handle to be as ergonomic as possible with an extra protective bolster for a non-slip grip.
Cons The product requires careful maintenance; otherwise, it will be prone to rust Some people might need to sharpen the blade regularly Upon purchase, the product arrives in an exquisite black box that boasts an elegant presentation.
This classic chef knife arrives in a nimble design that should be able to fit perfectly into the palms of those with little hands. The product’s full tang blade should also give users a sense of perfect balance in the edge.
Made of high carbon stainless steel A razor-sharp edge that cut through food easily An ergonomic handle that provides a comfortable, secure grip Nimble design, suitable even for people with small hands Lightweight but still heavy enough to tackle harder food Well-balanced Meanwhile, the surface of the blade has stunning water ripple patterns that many people immediately fall in love with upon first glance.
If you don’t know what the major differences between Western chef knives and Santos are, you can scroll up and read my comparison of them at the beginning of this article. A carbon steel will react with the environment, meaning that it will patina over time and might potentially rust as well.
However, one drawback of a thin knife is that it is often more delicate, making it not an ideal option to cut more robust food. The benefit of a hard blade is that it can maintain its edge for a longer time, which means that it does not require as much maintenance.
However, a softer blade usually means that it doesn’t retain its edge as well as a hard one, and as a result, requires more frequent sharpening. This type of blade is a sushi chef’s favorite because of how excellent it is at cutting through raw fish.
If you’re a left-handed person, when buying a single bevel knife, you need to make sure that it is designed for left-handed people. Furthermore, if you’re tired of having food stick to the surface of the knife, you should find one with a non-stick coating or one with a dimpled blade.
However, it does not necessarily mean that you should blindly buy the type of knives that this famous Scottish chef use. Carving knives usually have a narrower and thinner belly that enables you to cut thin slices of meat and poultry.
Furthermore, a flatter belly usually means less resistance when you slice the knife across the meat, resulting in a smoother cut. However, you need to keep in mind that there are specific tasks that a chef knife is not designed for, such as carving, cleaving, or peeling.
It has an exceedingly sharp edge, an ergonomic handle, an excellent durability, and an exceptional performance. Tojo's sub-$100 auto offers full-tang VG10 stainless steel tempered and cut to a thin, violently sharp edge that lasts.
Dimples on the blade could be left off; no real help to split vegetables or otherwise Higher carbon content than most knives of this level; can rust if not dried quickly after washing A sharp-enough blade, a comfy handle and its generally smart ergonomic build make it stand out in a sea of really cheap knives.
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.
Ultimately, Victorinox’s ultra-cheap 8-inch chef’s knife won out, though it is liable to blade chipping and isn’t the most comfortable to use. 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.
What makes its kitchen knives great is a combination of simple design choices (the handles are never too aggressive on the ergonomics end), solid materials and a level of mass availability that’s absent from other companies making good knives (you can find Victorinox in loads of brick-and-mortar stores and everywhere online). The German company is easily one of the most consistent makers of high- quality knives, and it does so at pretty much every price point.
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. Partial knives tend to be cheaper because the entire knife isn't made of metal.
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.
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. Tojo also makes a decent enough bread knife ($30) that looks a bit better and is slightly longer as well.
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 three winners earned points for great maneuverability, aesthetics and included extras. The knives stayed sharp through our multitude of tests, and we were big fans of the cushion-grip handles that kept them from slipping, as well as the classic look of the chestnut-stained wood block.
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. 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. Also putting Chicago over the top were all the extras: The steak knives performed great while slicing through grilled filet Mignon and the two Santos knives were handy for slicing cheese, mincing garlic and scooping everything off the cutting board.
They’re great for chopping soft or sticky things like meat, veggies, herbs and cheese and for scooping food off your cutting board, thanks to their wide blade.) 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. In fact, it seemed more like a utility knife, and the oversized blade, while very sharp, made it difficult to core a tomato or hull a strawberry.
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.
The fact that the set includes just four knives and comes with a $450 price tag kept it from being our overall winner or runner-up. If you have the money to invest, however, we think the classic, elegant set will not only look like a crown jewel on your kitchen counter, but also continue to dazzle for a lifetime.
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).
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. Its belly is also comfortably rounded, which makes the rocking motion while mincing feel natural.
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. 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. Even for those who find cooking to be a chore, a quality chef’s knife might make the task feel easier.
Selecting a chef’s knife has a lot to do with personal preference, but we’re confident that the Mac Mighty MTH-80 is one of the most widely appealing knives out there. Its razor-sharp edge, comfortable handle, and agile blade make chopping tasks much easier, which in turn cuts down on meal-prep time.
Thanks to its extremely sharp edge, super-hard steel, quality construction, and affordable price, this model is one of the best values in Japanese-made knives. The Tojo knife is thinner and more brittle than our top pick, so its edge is more vulnerable to microscopic chips when you use it on dense vegetables like butternut squash.
Compared with the other forged German knives we tested, the Classic Iron’s thinner blade cut more smoothly through butternut squash and carrots. We liked how easily it maneuvered around curves when cutting away butternut squash skin and citrus rinds.
But the Classic Iron’s blade is made of softer steel than that of our top pick, the Mac MTH-80, which means it will dull faster. It’s a favorite of several food publications and budget-conscious home cooks, and it has an ergonomically shaped plastic handle that appeals to most people.
The factory edge isn’t as sharp as that of our other picks, so in our tests it left us with split carrots and unevenly halved butternut squash. Collapse all Over the course of my two-decade (and counting) culinary career, I’ve cooked in fine-dining restaurants, brewpubs, small cafés, private homes, and test kitchens.
Tens of thousands of pounds of vegetables, fruit, meat, and fish have crossed my cutting board over the years. I’ve either owned or used every major brand of chef’s knife, as well as a good number of artisanal blades.
A Japanese auto (top) has a flatter edge, and the classic German knife (bottom) has a more pronounced curve. Photo: Michael Session This is the most widely recognized style of chef’s knife in the West.
Full bolsters add weight to the knife and require a professional sharpening service to grind away the extra steel at the heel of the blade. German knives generally weigh more and have thicker blades than their Japanese counterparts, making them great for tough jobs like breaking lobsters and splitting bone-in chicken breasts.
Their blades have an even bevel (meaning both sides are ground to the same angle) and tend to be made of softer steel, so they can lose their edge more quickly. Guts generally have thinner blades with flatter belly curves than German knives, and they taper to a very sharp tip.
You’ll never find a auto with a full bolster that extends to the edge (unlike with German knives). Because guts are thinner and made of hard carbon steel, their edge takes a much more acute bevel angle, and they tend to stay sharper longer than German knives.
For this guide, however, we focused on guts with even bevels, which are easier for home cooks to sharpen and maintain. Photo: Michael HessionSince 2013, we’ve racked up over 150 hours researching and comparing more than 100 knives.
In 2020, we tested the 8-inch chef’s knife from Food52’s Five Two Essential Knives collection, and we retested our new budget pick, the . We’ve ruled out any small-batch blade craters, since forging a knife by hand is time-consuming, costly, and usually a custom-order affair.
You also won’t see Santos knives in this guide; Santos have shorter blades, generally 6 or 7 inches, that limit their ability to slice through large vegetables with one cut. And because a chef’s knife is an essential piece of kitchen equipment, we wanted to keep our picks accessible for most budgets.
A chef’s knife is the main workhorse in your kitchen -cutlery arsenal, tackling 80% to 90% of cutting tasks. So factors such as sharpness, edge retention, durability, versatility, and easy maintenance are key to the performance of any good chef’s knife.
As New York Times food editor Sam Sift on told us during testing, “ is the balance of utility and the thing that moves your heart.” Your knife should remain sharp through moderate use for six to 12 months, as long as you hone it regularly, wash and dry it by hand after each use, and store it so the edge doesn’t get dinged up.
You don’t have as much control with a dull edge, which increases both your prep time and your chances of cutting yourself. Good edge retention relies on a combination of steel composition and hardness, blade thickness, and bevel angle.
When a blade is thin and made from a hard steel, the edge can take and hold a tight angle. We think an 8-inch knife is the perfect length for most people because it’s long enough to halve large vegetables but still manageable for most home cooks.
Most mass-produced Western-forged knives are drop-forged, meaning the manufacturer heats a blank of steel to an extremely high temperature and then uses a high-pressure hammer to pound it into the shape of a blade. Stamped blades, as the name suggests, are punched out of sheet metal before further refinement and sharpening.
The quality of stamped blades varies widely, from the flimsy knives found at grocery stores to our and runner-up pick. Knife makers like Mac and Tojo heat-treat their blades to make them just as strong as forged steel.
Chad Ward argues in An Edge in the Kitchen that a full tang is unnecessary since knife balance is largely a personal preference. We think this design is so common because the full tang has stood as a benchmark of quality among both knife makers and cooks.
This Grafton edge, as it’s called, has long been a common feature on slicing and Santos knives. Knife makers claim the air pockets keep food from sticking to the blade.
Even though our top pick has a Grafton edge, we don’t find dimples to be very effective at keeping food from clinging to a knife. We couldn’t test all the possible contenders that fit our criteria, so we’ve focused on popular, widely available knives.
Since we first published this guide in 2013, we’ve tested 23 knives that all had an 8-inch blade, carried a price tag of $200 or less, lacked a full bolster, and came with recommendations from experts and trusted editorial sources. Senior staff writer Lesley Stockton explains the difference between full and half bolsters.
Senior staff writer Lesley Stockton explains the difference between full and half bolsters. For the 2017 update of this guide, we invited six friends and colleagues of all culinary stripes to our test kitchen to participate in a chopping panel.
We sliced, diced, julienne, peeled, and chiffonier a pile of butternut squash, onions, carrots, apples, oranges, sweet potatoes, and fresh herbs to gauge the knives versatility with foods of varying textures. We then sent the top-performing knives to the kitchen at Le Cocoa in New York City (the James Beard Foundation’s Best New Restaurant of 2017), where the cooks used them for prep and during service.
I tested two knives in my home kitchen, cutting butternut squash, tomatoes, onions, and carrots. The Mac Mighty MTH-80 is our favorite knife because it’s crazy sharp and will stay that way longer than most other knives.
We found it had the best weight and balance; it felt more agile than the German models and more durable than the thin Japanese guts. The MTH-80’s blade shape strikes the perfect middle ground between German and Japanese chef’s knives, curved just enough for rocking but still straight enough for push-pull choppers.
Out of the box, this Mac model sliced straight through paper, which is something our budget pick, the Victorinox Fibrous Pro 8-Inch Chef’s Knife, couldn’t manage. It also made straight cuts through the thick center of butternut squash, which, again, the Victorinox couldn’t do.
The Mac Mighty MTH-80 was one of the few knives in our test group to cut straight through the center of a butternut squash. Photo: Michael Session our tests, the MTH-80 always made clean cuts through fibrous carrots.
The heftier drop-forged German knives fell somewhere in between, causing only a moderate amount of bruising and oxidation to the basil. The daytime kitchen crew at Le Cocoa used the MTH-80 for prep and during lunch service for a week and praised its outstanding performance on vegetables, herbs, and fish.
Scott Horowitz, sous chef at Le Cocoa, said, “ was the favorite of all the cooks. The MTH-80’s blade shape strikes the perfect middle ground between German and Japanese chef’s knives.
Because the Mac’s stamped blade is made of very hard steel (it has a Rockwell hardness of 59 to 61), it will keep its sharp edge longer than softer blades, such as those of the Victorinox Fibrous Pro and Author Classic Iron, which are hardened to 56 and 58 HRC (PDF), respectively. The blade geometry is unique in that the edge curve is more articulated than on a classic auto but not quite as extreme as on a German knife.
Even testers with larger hands found that the handle gave plenty of knuckle clearance. Photo: Michael Session 6.6 ounces, the Mac MTH-80 is lighter than a German drop-forged knife but heavier and sturdier-feeling than many guts.
If the Mac MTH-80 isn’t available, or if you want to add a Japanese auto to your collection, the Tojo DP F-808 is an exceptional knife for the price. This classic auto has a flatter belly curve than our top pick, a design best for people who use a push-pull cutting style.
Testers liked chopping vegetables with the Tojo because of its sharpness, control, and easy handling. The Tojo DP F-808 is shaped like a classic auto, with a straighter edge, no bolster, and a pointed tip.
Like the Mac Mighty MTH-80, the Tojo DP F-808 has more heft than lighter knives, such as the Global G-2 and Topiary Molybdenum. Tojo’s steel core is harder than the surface material; that hardness helps the blade hold a better edge, but it appears to be more brittle than Mac’s homogeneous construction.
We found a tiny, almost microscopic nick in the Tojo knife’s blade after cutting butternut squash. As it turns out, the company’s website recommends the knife not be used for cutting pumpkin (or frozen foods), because the hard vegetable can chip your blade.
But because this Tojo knife’s core has the hardest steel of all our picks, its edge retention is exceptional for the price. Testers with smaller hands found the Tojo DP F-808’s handle comfortable and didn’t have any issues with their knuckles hitting the cutting board.
Senior staff writer Michael Sullivan has been using the Tojo at home since 2017 and said that, as of late 2020, “It continues to hold its razor-sharp edge with minimal sharpening. Compared with other German knives we tested, the Classic Iron has a thinner blade, a more comfortable handle, and a more manageable belly curve for better leverage and control.
In our tests, the Author Classic Iron cut smoothly through butternut squash and onions, although carrots did split slightly. Like the other drop-forged German knives we tested, it caused moderate bruising to cut basil.
Many testers liked the Classic Iron’s smooth, rounded handle, which fit nicely into the palm. Heckles Willing Pro and Author Classic Uber, by comparison, had such aggressively curved blades that they made simple cutting tasks feel awkward.
One advantage the Classic Iron has over the Mac MTH-80 is that its softer stainless steel blade is more durable. If you drop a Author into a sink or wait to clean it after cutting acidic foods, it shouldn’t chip, stain, or corrode.
On the other hand, that soft stainless steel also means that the edge of this Author model will dull faster and require more regular sharpening. Former Wire cutter deputy editor Michael Zhao told us that he loves the Classic Iron, but he noticed the difference between its softer steel and the harder Mac MTH-80.
We wouldn’t go so far as to call the Victorinox a “beater knife,” but the polished stainless steel blade and ergonomic plastic handle can withstand more abuse than, say, the Tojo DP auto. The Victorinox’s gentle curved edge is good for any chopping style, and its wide blade lets you easily scoop and transfer food from the cutting board.
The Victorinox’s stamped blade is made from the same steel (an alloy called X50CrMoV15, known for its durability, edge retention, and rust resistance) as most German knives, including the drop-forged Author Classic Iron. Comparatively, the Fibrous Pro has a slightly thinner blade and feels lighter in the hand than the Classic Iron.
Don’t get us wrong, it’s still pretty sharp, and it allowed us to dice onions, julienne carrots, and halve a butternut squash with relative ease and accuracy. But if you’re replacing an old dull knife or buying your first kitchen blade on a budget, the Victorinox won’t disappoint.
Most testers agreed that the Fibrous handle offered the most comfortable and secure grip of all the budget knives we evaluated. Victorinox covers the 8-inch Fibrous Pro knife with a limited lifetime warranty that excludes normal wear and tear, misuse, or abuse.
Hold the handle with the edge facing downward and look along the spine to make sure the blade is perfectly straight. Video: Michael HessionGerman knife blades are curved and designed for a rocking chopping motion.
As you watch a chef whipping a knife down the rod toward their hand at lightning speed, it’s easy to see yourself taking a thumb off. Video: Michael HessionThe key with both styles of honing is to make sure the edge bevel is flush to the rod.
Video: Amado Dialogue way most pros do it is to point the tip of the rod up and pull the knife down toward the handle. If you’re investing in a quality, expensive knife, like, we still believe that a whetstone used properly will provide the sharpest, smoothest edge.
In our tests we found that well-designed ones worked nicely, causing minimal wear to knives while creating a fine edge. And their convenience encourages people to use them regularly, which makes for safer chopping and a happier kitchen experience.
The composition of most German knives (including our also-great and budget picks) is X50CrMoV15, which roughly translates to 80% iron, 0.5% carbon, and 15% a combination of chromium, molybdenum, and vanadium. Chromium protects against corrosion and is what makes the knife stainless, while molybdenum and vanadium increase and wear resistance, and refine the grain.
This stainless steel is usually hardened to 56 HRC, softer than Japanese knives but capable of taking a beating well and withstanding up to a certain level of mistreatment. In An Edge in the Kitchen, Chad Ward writes, “I wouldn’t make garbage can lids out of 420J or 440A, but some manufacturers do use them for kitchen knives.” These types of steel are low carbon and highly corrosion-resistant.
In short, annealing relieves the steel of inner stress and prepares it for shaping and grain refinement. It would’ve been one of our top picks, but our testers were split down the middle: People either loved the Global for its lightweight and razor-sharp edge, or hated it because of its dimpled steel handle, which could get slippery in wet hands.
Chad Ward praises this Topiary model in An Edge in the Kitchen, but we think the blade is too thin and delicate for hard vegetables. It lacks the weight and the smooth transition from blade to handle, though, and we found that it simply wasn’t as comfortable to use.
The Mercer MX3 M16110 auto performed about as well as our runner-up pick from Tojo, but it was considerably more expensive at the time of our tests. The edge was sharp and the knife itself was comfortable to hold, but the 8½-inch blade length was a little too much for home cooks.
The HB-85 offers a good price-to- quality ratio, but our testing panel overwhelmingly chose the Tojo DP F-808 as the better chef’s knife for the price. After cutting through onions, butternut squash, sweet potatoes, and carrots, we concluded that the Made In knife’s deep blade curve and angled bolster (which sets the handle too far back from the blade) made chopping and slicing awkward.
But we saw one big problem with the 8-inch Classic Uber 4583-7/20: Its belly curve was much more articulated than those of other Author chef’s knives. Heckles Willing Pro, we found the Author Classic Uber awkward to use because of the extremely curved belly.
In our tests, the drop-forged blade of the Meridian Elite E/3686-8 was sharp enough, but not as smooth as that of the Mac MTH-80 or the Author Classic Iron. But we found the handle uncomfortable due to the sharp edges on the spine, which kept digging into our forefingers.
Shinji Nagasaki, cook, Le Cocoa, New York City, in-person interview, August 8, 2017 Lesley Stockton is a senior staff writer reporting on all things cooking and entertaining for Wire cutter.
Obviously the term “high end” is subjective, but $500 seemed to be a good starting point for what most people would consider a premium level. The curved blade of the Pro knives makes rock chopping a bit easier.
The Pro series knives are made in Solingen, Germany which is one of the two most famous knife making cities in the world. Willing’s Sigma force one-piece precision-forged construction is well respected, and it is impressive that they have managed to offer knives made with that technique at a relatively affordable price point.
Tangshan is a relatively new kitchenware company that has jumped into the cutlery game in a big way. Recently they released their high-end TC series of knives that are made with a great Swedish Sandpit steel that has excellent edge retention and is incredibly durable.
While the high quality steel is a big plus for this knife set, it is really the design of the knives that make them worthy of this list. However, based on the materials used and the feel of the knives I would guess that they will last for a very long time if they are cared for properly.
Set includes the following: 3.5 paring, 4.5 utility, 5.5 prep, 5.5 serrated utility, 6 slicer, 6 curved boning, 6 chef, 6 carving fork, 6.5 hollow edge Nair, 7 hollow edge Santos, 7 meat cleaver, 8 chef’s knife, 9 bread knife, 9 hollow edge slicing, eight 4.5 steak knives, 10 ceramic honing rod, stainless steel kitchen shears and 24 slot dark ash knife blocks. Full Tang BD1N American Stainless Steel Highly Rust Resistant 63 Rockwell Hardness Made in Germany and Finished in Switzerland G10 Handles Lifetime Warranty Hand Sharpened To A 15-Degree Double Bevel Triple Rivet Handles Made in China With American Steel.
It is an excellent upgrade from the quality German steels that are used by many of the other sets listed in this article. The steel used in this Nexus set of knives is impressive, but that alone does not justify the price tag.
The aggressive tapering of the handle is a break from classic knife design, but it really seems to add to the overall comfort. If you buy this set I highly recommend you have it professionally sharpened to ensure it keeps it’s 15 degree edge unless of course you are great with a whetstone.
All the careful crafting and thin edges from Shun rolled up into a student set makes for an impressive start for anyone looking to carve their way into the professional arena. While it’s admittedly a lot more than a student might need when their first going into culinary school, it would certainly provide a big head start in handling high- quality tools.
It provides a good mix of western and Japanese style knives, opening the beginning options of a few different culinary worlds. Author went to great pains to make sure the Iron series is easy to maintain and well-balanced.
You won’t find the same out-of-box sharpness as the Japanese sets, but with that you get some incredible edge retention. The Author Classic Iron 14-Piece Set is offered in a variety of blocks including walnut, acacia and cherry.
The precision edge technology is reserved for Author’s premium knives that are designated with the Classic Iron title. Author also forges metal end caps at the butt of the handle to give the knives their impressive balance.
While the Classic Iron handles are not as visually appealing as some other high-end knife sets, they are sturdy, secure and comfortable. The most obvious difference is the crème colored handles of this set that I think looks great, but that is certainly subjective.
Author Classic Crème Iron steak knives can be purchased separately in a set of four or six. The included storage block for the 7-piece set has six empty steak knife slots.
Matching Author Crème Steak Knives can be purchased separately in a set of six or four (pictured above). Even the steak knives provide good bang for the buck from both a performance and durability standpoint.
It is designed to sit in the corner of a counter, so only two sides of the storage block contain knives. The backside is empty and a little wide, so if this block is not in a corner it sits out a ways from the wall or edge of the counter.
If space is an issue and/or you don’t have a kitchen counter corner available this block may not be ideal. The size of the block can be decreased by removing the two steak knives sections which is a feature I hope other companies adopt.
It is no surprise that Hammer Stahl makes a good carving knife, because they have been active in the barbecue world for many years. Hammer Stahl calls these knives' quad tang, because the steel is exposed on all four sides.
As a result these knives are incredibly sharp, so you will want to ensure you only use them with a wood cutting board. He and his firm are responsible for some of the most functional and visually appealing products and buildings in the world.
In order to match great design with top-of-the-line quality, J. A Heckles chose Consider 30 stainless steel for this set which is one of the highest quality knife steels, but it is rarely found in kitchen cutlery due to its high cost. Heckles pulled out all the stops when they designed the 1731 series and the $2400 price tag reflects that.
Henkel’s proprietary tempering process called Fríður ice hardening. The combination of high-end steel and an advanced tempering process has resulted in blades that set the standard for edge retention, corrosion resistance and flexibility.
The Euro line Damascus Collection is a result of a partnership between master blade-smith Bob Kramer and Willing Heckles. Bob Kramer’s knives have been long time favorites of famous chefs around the world.
The knives in the Willing Farmer Euro line Damascus Collection are works of art. From a quality, performance and aesthetics standpoint there are very few premium knife sets that can compete with the Kramer Willing Euro line Damascus Collection.
German 1.4116 high carbon steel stainless steel, Rockwell 57-58 Industrial-strength polymer handles Bolsterless heels One-piece, hot-drop hammer forged Full tang Sharpened to 15 degrees Lifetime warranty Made in Solingen, Germany This set is made with a polyoxymethylene (you can just call it POM) material similar to what Author uses on their Iron series knives.
In fact, you could consider Messermeister as a sort of heavyweight alternative to Author knives in general. The block also comes with 7 empty slots, so this is definitely a strong start to creating your own set down the road.
They are still well-balanced, and widely praised for being comfortable, so the weight really only becomes an issue if you’re using these knives professionally on long shifts. They also make the spine of these knives thicker, which results in a wider shape near the edge.
So while these knives are incredibly sharp, and will hold that edge for a long time, that wider mass of material will make fine cutting a little sloppier. It would be nice if they would offer more options when it comes to the wood block knife holder like some other high-end brands do, but Messermeister seems to be very focused on the knives themselves which is good.
To their credit they have continued to update their manufacturing and heat treatment processes to ensure their knives are competitive with the big name brands from Germany and Japan. The combination of old school craftsmanship and modern production methods is evident in their Premiere Forged knife series.
Lawson backs up their quality claims with a confidence boosting forever warranty. In short these knives will need to be sharpened a little more regularly, but they are less likely to suffer permanent damage from hitting a hard bone or surface.
The Premiere Forged series of knives are available with three different handle options: Fire, Silver and Rosewood. Like every utensil, different types of knives have their uses that produce a more efficient kitchen.
Choosing the best carving knife to serve your needs can elevate your cooking and preparation skills. The finished product of savory trimmings is expected to be aesthetically palatable as these cold cuts come out looking professionally uniformed and ready to be eaten.
It holds the familiar shape, width and grip of a kitchen knife with the blade being heavy from its spine to the edge. The blade angle is hard with a convex shape so that when exerting pressure, the meat can be then easily separated.
Although long and narrow, a slicing knife is characterized by an evenly distributed width along its edge. Its goal is to deliver even slices with the most challenging meats (prime ribs and lamb legs are common examples).
Usually, slices from a carving knife are long and when cutting meat, it has the capacity to produce smooth portions every time. The development of a carving knife lies in its grip technology and blade shape.
As it was mentioned, carving knives tries to take out as much as possible, no matter how difficult the bone makes it be. High quality carving knives score marks in durability, flexibility, and strength.
Knife blades that have ceramic surfaces are almost impenetrable by rust and rarely needs sharpening so it is an investment. Stainless steel equally contributes to good slicing performance.
Carbon-made knives, on the other hand, maintain a sharp edge and must be kept free of moisture or it will be at risk of rust and discoloration. Stamped knives, on the other hand, are thinner and lighter with the handle and edge in a straight line.
Handles of carving knives have the non-slip technology to keep the hand steady while slicing. Because not a lot of knives come with a carving fork, this feature keeps the balance in motion while making sure that well-shaped slices are produced.
With this design, the dent serves as the space between the knife and the meat that makes it easier to slice. Depending on if it is for even strokes or straight to the bone, prior reading and knowledge could aid you in making a carving in the kitchen something worthwhile.
On the quest of becoming the best carving knife set, this stainless 12” Grafton Edge makes sure that its tapered bolster provides a zero balance. Performance Haman angle of 8 to 12 inches per side, preserved by nitrogen for better grip, flexibility, and corrosion resistance.
Its handle has a high level of robustness and triple riveted strength. Longevity The Shogun series is responsible for producing crafted knives with the necessary contours.
The button nose tip is replaced by an edge that can be used to chop and dice ingredients. Power Its ergonomic G10 handle exerts in traditional craftsmanship and is sophisticated engineered in making the knife easy to work with.
Longevity The handle and blade are designed to withstand any unexpected texture that it will be exposed to. The extreme force of the knife will result in random injury if caution is not practiced.
Takes straight slices but precise ones Not as sharp or sturdy Lacks flexibility A high carbon stainless steel knife that is part of the general Comfort Pro series, the Elite Infinity Slicing Carving knife fairly shares the same characteristics to the rest of the cutlery showcased.
Longevity A forged knife that gives the maximum performance that it earns the trust and enthusiasm of its users. With an almost perfect score across the board, it is highly recommended with some points to note regarding product consistency.
Performance The 10-inch culinary carving knife has become a staple because of Mercer’s history with quality products. Power A short bolster for a steady grip, the Mercer Carving knife masters balance with precise movement to get the perfect slice.
This stainless steel set comes as a two-part ensemble and for the best results, the use of carving fork should be considered. Performance Patent Design that is specifically focused on making the handle easy to work with.
A 16-degree edge allows it to have the right weight at the handle, making it slice the meat and/or bones easily and steadily. Power With a Rockwell hardness rating of 58 +2, the Chanson is made from a German alloy that gives the knife a sturdy and sharp edge.
The Bliss brand creates convenient utensils that fit your hectic everyday lifestyle. Blade indentations can give the best results depending on how one chooses to angle the knife.
8 inches carving and slicing knife that is state of the art designed for all grips All things considered, if one can invest in the best -rated product of its kind, Strong Slicing Carving Knife is the way to go due to its sharpness, steady grip, and rust-corrosion free surface.
Sharp Lightweight Lifetime warranty Durable Flexible A lot of work goes into crafting a quality blade, and Strong delivers.
It is both flexible and narrow, allowing you to cut around bones with ease. In making this fine knife, Strong cools the blade with liquid nitrogen.
Expert craftsmen are employed to painstakingly hone the blade down to 13° to 15°. Strong engraves the blade to add further character and hand-polishes the spine.
This gives you the perfect grip as your palm rests firmly on the handle. Strong stands behind their knives by giving you a lifetime warranty against any defects.
This knife is crafted by famous Finnish cutler Martini. It has a nice progressive taper, it’s flexible, and it’s made from European stainless steel.
A durable classic birch handle gives you a comfortable and confident grip. It cuts through scales and tenderly slices off meat as you glide around the bone.
Features Classic birch handle Progressively tapered Full-tang blade Safety notch Fine-tooled leather sheath Single-stage sharpener 6.4 ounces Asking delivers a sharp and durable fillet knife at a very friendly price.
Asking uses premium, razor-sharp G4116 German stainless steel with a black finish. You get a knife that stays sharp longer by maintaining its edge throughout use.
The curved form adds flexibility for greater precision and control. Whether you’re cutting meat, poultry, or fish, you get the same level of filleting every time.
A sheath is included to protect the blade when you’re finished filleting. It is designed to lock the knife in place, adding to its safety.
The blade’s edge is protected by a sheath when not in use, ensuring it stays sharper longer. The sheath has vents that help it to dry out and prevent moisture.
A tough, slip-resistant rubber grip gives you safe and total control over the knife. This makes a great knife for boning meat, skinning deer, filleting fish, and more.
Features Stainless steel Ergonomic non-slip grip Lockable sheath Durable Flexible blade Satisfaction guaranteed 9.6 ounces Skylight provides you with a narrow and precision cutting blade at an affordable price.
Its curved blade makes it easier to cut the meat off its bone. The high-polymer material is heat-resistant, and won’t warp from low temperatures or moisture.
Ease of Use Durable and lightweight, you’ll have no trouble wielding this blade. Hammer Stahl uses the finest materials in their knives to bring you a quality blade.
This knife is the result of two years of research to bring you a blade that lasts. The blade is forged from German steel for enhanced hardness and longevity.
Brother Blade makes knives that are moderately-priced yet sharp and durable. This helps to fight off rust and makes it strong enough to easily cut through scales.
This serves to give you better handling to make removing meat effortless. The handle features slip-resistant security with a trigger grip for outstanding control.
You also get a safety guard that keeps your fingers from coming in contact with the blade. A sheath is included that can attach to your belt for easy carrying.
Features Tapered edge Supreme flexibility Titanium-coated Slip-resistant grip Ideal for saltwater and freshwater fishing 11.5 ounces Ease of Use The ergonomic handle makes using the Brother Blade a breeze.
Premium stainless German steel makes all the difference in preventing rust, wear, or corrosion. What’s most astonishing is that Audio uses such quality materials, yet its price is highly affordable.
This is soft yet sturdy wood gives you the perfect grip. Ease of Use Audio’s fillet knife is so well-balanced, you’ll feel in control as you slice fish, poultry, and meat from its bone.
You get a lengthy nine-inch blade that cuts through scales and bone like a laser. Whether you need to fillet freshwater or saltwater fish, the Clearwater knife will do the job.
It works well on tilapia, salmon, snapper, tuna, carp, eel, bass, catfish and cod. Difficult filleting jobs are now much easier thanks to its ingenious design.
This lets you maneuver around bone with ease, slicing off precious meat as you go. So you can use it in any wet or rainy environment without fear of rust or damage.
Features Corrosion-resistant Japanese 420J2 stainless steel Works on freshwater or saltwater fish Durable Contoured design Lock-in sheath 3.52 ounces Ease of Use The Clearwater knife comes sharpened, but you’ll need to resharpen regularly.
If you’re looking for a rugged, durable, minimalistic knife, Moran’s Comfort Fillet may be right up your alley. The handle has a high-friction feel, giving you supreme grip and comfort.
The market is flooded with an overwhelming number of good knife makers, both new and established ones. Bench made makes knives that are ideal for outdoor activities from camping to backpacking as well as every day carry.
Bench made has developed pretty high- quality knives that stand out for completing daily tasks. The material used with-in the knives is pretty decent; makes this brand remarkably successful.
In fact, a good portion of their knives is now made overseas in locations such as Taiwan, Japan, and even Italy. However, this should not be regarded as a drop in their standards as production quality remains extremely high at their state-of-the-art facilities in these countries.
Spider also has a series of customized pocket knives where you can choose your steel, the scales, and even what is etched on the blade. Check Lowest Price @ Amazon Spider Para Military 2 Signature 8.24” Folding Knife...
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Best Buck Knives The company gives customers a difficult-to-beat sequence of quality, efficiency, and iconic design; it remains one of the most well-regarded names in the knife’s market for a pretty good reason. They are popular for generalizing the folding knife by executing the use of their traditional back lock system on the Model 110.
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The At brand first made its appearance in 2006 to meet the needs of professionals in the military and law enforcement, as well as other first responders, such as firefighters and emergency medical personnel. Their knives are tough, high- quality knives with high-end steel, overbuilt locks, assisted openings, and all sorts of other cool goodies that tactical knife lovers appreciate.
All Zero Tolerance knives arrive sharpened and oiled, and instructions on the care of a customer’s knife are included. All factory purchases come with a lifetime limited warranty, which ensures a finely-tuned product that fits the ideals of a real knife enthusiast for years to come.
Check Lowest Price @ Amazon 3.5” Steel Blade Pocket Knife | Zero Tolerance At 0393 Check Lowest Price @ Amazon Cold Steel was founded in 1980 as the self-proclaimed maker of the strongest and sharpest knives in the world.
Cold Steel makes folding as well as fixed blade survival knives with a wide selection so you are sure to find the one you need. Cold Steel has established itself as a company that makes affordable and very functional knives and tools.
Check Lowest Price @ Amazon The original Swiss Army Knife, created by Karl Essene in 1897, embodies the essence of Victorinox. Today the international knife maker brand spans five product categories: Swiss Army Knives, Cutlery, Watches, Travel Gear, and Fragrances.
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One can efficiently prepare dishes in the kitchen if he or she is using a high quality knife for all his slicing and chopping needs. If you’re on a tight budget, and are looking for a reasonably priced alternative to something like Tangshan knives, you’ll want to check out this one.
Chef’s Knife: The Perfect Gift Aside from being a perfect cooking must-have, this kitchen favorite is a brilliant gift idea for birthday, wedding anniversary, wedding or housewarming. And since its price is very much affordable, you can even start buying it in bulk now and give the knives away as Christmas presents.
They’re durable, last a long time and are able to hold a nice edge for years. Unlike ceramic, these blades won’t chip should you drop it onto the ground or hit an errant meat bone.
If you try to check out reviews from users, you’ll hardly ever find negative feedbacks about the product. Japanese knives have an excellent reputation for being of the highest quality and this one is no exception.
When it comes to durability, this kitchen must-have is sure to last for many years with high quality. Stays Sharp This cooking item is ideal for those who are in the culinary field.
The long-lasting sharpness of this knife allows you slice, chop and mince ingredients perfectly and confidently. The high-carbon stainless steel layers ensure excellent strength and durability.
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The handle is so easy on the grip and the blade’s thickness is just enough for flawless food preparation. The Tangshan German Steel Forged Chef’s Knife is yet another highly rated product on Amazon today.
Aside from the reasonable price, this kitchen product can also guarantee durability that its user can enjoy using it for many years. Whatever ingredient you’d like chop, slice or mince you’ll get total satisfaction from this chef’s knife.
The founder, Henry Liu searched the world for someone who make knives according to his specifications. Whatever ingredient you’d like chop, slice or mince you’ll get total satisfaction from this chef’s knife.
The blade’s sharpness is excellent and the handle is soft and comfortable to manage. An Ideal Length The knife is eight inches long so any slicing or cutting task you do is surely achievable.
The handle is five inches long so it perfectly complements the knife itself. You can definitely trust this kitchen tool especially that it boasts of its National Sanitation Food (NSF) certification.
The knife is eight inches long so any slicing or cutting task you do is surely achievable. You can definitely trust our third in the Top Chef’s Knives especially that it boasts of its National Sanitation Food (NSF) certification.
Tangshan knives are a good choice if you want a knife that stays sharp for a long time. They have an excellent balance and feel to them and slice up a variety of things easily and without too much effort.
Not Cheap, but Will Last for Decades This may be a bit more costly, but we assure you, this kitchen tool is worth your money. The ergonomic handle gives you confidence that you won’t cut yourself while busily preparing the dishes for your loved ones.
Ergonomic Handle with an Easy Grip This may be a bit more costly, but we assure you, this kitchen tool is worth your money. The ergonomic handle gives you confidence that you won’t cut yourself while busily preparing the dishes for your loved ones.
Not only that, you can also make sure of an all-time satisfaction with this product with its lifetime guarantee offer. An All-Round Utility Knife Unlike the other knives in the market, you can consider this cooking must-have a heavy-duty tool as it can help you slice thicker ingredients excellently.
Lifetime Guarantee The length of this knife certainly allows you to efficiently fulfill all the chopping and slicing tasks you need in the kitchen. Not only that, you can also make sure of an all-time satisfaction with this product with its lifetime guarantee offer.
Henkel Classic 8-inch Chef’s Knife is best for individuals who want to make cooking more fun and exciting in the kitchen. Easy to Use It is also because of these routines that many homemakers today prefer to buy family meals from the restaurant either through takeout or delivery order.
A Bigger Chef’s Knife from Heckles InternationalReasonably Priced with a Lifetime Warranty You can conveniently cut and slice ingredients minus all the worries. You can spend $20 on a cheap chef’s knife every 2-3 years (or even sooner?).
Just be sure to keep it out of the kitchen sink and dishwasher if you want it to last for a long time.” Heckles International 31161-201 CLASSIC Chef's Knife, 8 Inch, Black Made in Spain Fabricated from high quality German stainless steel.
It is an ideal must-have too, for parents when teaching their children to make dishes for family meals. You can also give this best -selling kitchen product as a gift for any occasion especially with its stylish appearance.
If you want a cheaper knife that can cut a tomato or bread with ease, but don’t plan on sharpening yourself, this might be the one. However, you can extend the life of your knife by never putting it into the dishwasher or a drawer with other utensils.
Key Features 8 inch blade No-slip feature for safe use Excellent blade weight for perfect slicing and cutting Multifunctional knife for slicing, cutting, julienne, crushing and chopping Easy grip Long-term sharpness Durable material Elegant design and ideal gift for all occasions User Reviews “This Stainless Steel Or blue Chef’s Knife is incredibly sleek looking.
The super sharp edge can do the works in just one easy move of the hand. 5-Year Warranty The Bliss Chef’s Knife with Sheath Cover is one of the most affordable knives available.
Indeed, this kitchen tool promises its user a long-term satisfaction with its five-year warranty offer. With stainless steel blade, the knife guarantees many years of flawless and safe food preparation.
Comes With a Case One of the ways in which knives get dull quickly is by bumping into things in drawers. With the included cover, you can prevent this from happening and you’ll find that it stays sharp for a really long time.
Key Features Stainless steel blade Very sharp edge for long-term function Soft grip and easy handle Comes with blade cover With 5-Year Bliss Guarantee Safe to clean in the dishwasher People that Like Bliss Chef’s Knives with Sheath Cover are Saying: “Lo and behold, this item came up in my search and it did not disappoint.
“The Bliss is a perfect knife for anyone who wants to start cooking for themselves, but isn’t a pro and not ready to invest in one of those reality kitchen knives that cost $100 or more.” Mark Chef Knife,8-Inch Kitchen Chefs Knife, High Carbon German Stainless Steel Japanese Knife With... German steel:The high razor sharp knife is crafted with toughened Germany stainless steel blade. The...
Kitchen versatility:Multipurpose chef's knife is designed for chopping, mincing, slicing, and dicing... Cut like a master chef :Ergonomic handle, Unique fishtail design, Increase the aesthetic feeling and... Made for your hand:Chefs agree that the best knife always feels right. Lifetime guarantee:Buy with confidence knowing this knife is covered with a 100% SATISFACTION...
Its high quality blade is so perfect for dicing, mincing, chopping and slicing whatever ingredient it is. You can give it to your mom for her birthday, or for your chef brother for his new job at the restaurant or hotel.
Key Features for the Mark Knife: 8 inches in length Stainless steel blade (single bevel) German quality, high-carbon stainless steel Rust resistant and excellent sharpness retention Multi-purpose knife for dicing, chopping, mincing and slicing Easy handle for comfort grip Excellent sharpness Money-back guarantee, along with a lifetime warranty People that Like the Mark Professional Chef’s Knife are Saying: “I love this thing.
Mark Knife Reviews Drawbacks of the Mark Professional Chef’s Knife: A few complaints about failure to cut onions straight Not as sharp as expected according to some issues with the quality Easily gets dull according to some It doesn’t matter if you’re preparing meat, poultry, seafood or vegetable dishes for the family.
Since this is a versatile kitchen tool, it is so ideal for whatever dish you intend to prepare and cook. Just be sure to store it in the included case, and of course, don’t put it into the dishwasher.
Click the button below to find the best prices and also to see if this product is eligible for free shipping: There are a number of companies that like Author and Heckles that have been around for decades and have a reputation as making some of the highest quality knives in the world.
It’s big enough to handle things like roasts and a watermelon, but small enough to not go over end of your cutting board. The quality of the handle and blade vary considerably, depending on what materials are used.
The better quality the steel, the longer it will stay sharp and the best ones should last a lifetime. This can make a huge difference between loving and just liking a knife.
Some people prefer a kitchen knife set, you know those that come with 6-10 knives in a big wooden block? Plus, I’d rather have a single, top- quality, stainless steel chef’s knife than numerous sub-par ones.
It’s certainly a good question because you don’t want to drop lots of money on something that’s not going to work well for you. An 8-inch knife will work for finer tasks like dicing garlic, but also the bigger stuff like cutting meat or chopping veggies.
Another factor to consider are cutting board sizes, as well as home kitchen counters. Unless you venture into industrial size kitchens, this stuff won’t be able to handle much beyond 8 inches.
If you leave it wet for a long period of time, it may get some mold or mildew on it. It’s really not that difficult to keep your chef’s knives sharp and cutting well by following these few simple rules.