We’ve included seven new Kitchen Knives Set, as well as models we’ve already tested, to challenge our top picks. We sliced, diced and minced a mountain of vegetables. We also sent each knife for a week-long internship in the kitchen of a New York restaurant. In the end, we concluded that our recommendations remained the same.
We devoted nearly 120 hours to this research. We spoke with experts and chefs. We have cut more than thirty kilos of fruit and vegetables, with twenty-one models of knives. After all of this experimentation, we believe the Mac MTH-80 is the best model for most people. For the fourth year in a row, the Mac has shown itself to be sharp, even after regular use. It is comfortable in all situations and it is the model that we preferred to use in our laboratory kitchen.
Did you know that what can cost the most when you join a hotel school is the knife case?
The first time I heard about it I found it a bit pretentious. At the time I only had one knife to do everything and I didn’t see the point of having more. Then my cousin finished his studies in hotel school, bought himself new knives and gave me some of the old ones. And I reviewed my prejudices.
It is not pretentious to buy a good knife: it is practical, comfortable and above all it is all that is most logical if you want to enjoy cooking.
You still have to know how to recognize a good knife, not to confuse the meat knife with the Japanese knife and not to buy what you will never use. This complete file will allow you to make your comparison on kitchen knives and to considerably improve your amateur cooking equipment.
What is a Kitchen Knives?
Technically a knife is a sharp tool that can cut things, whether it is a tomato or a piece of meat. It allows you to lift a fillet on a fish, to peel vegetables and much more.
However, in the kitchen, there are many knives, each adapted to specific uses. We’re not going to use a hunting knife to split a clove of garlic. And we may have trouble making nice slices of bread with a fish knife.
We consider that the base consists of four knives : the paring knife (for peeling, for precision), the chef’s knife (multi-use), the fish knife (called sole fillet) and the paring knife. meat.
In addition to this list, there are many other knives to acquire according to individual needs: the bread knife, the butcher’s leaf, the Japanese knife (called santoku), the slicer, etc.
How to choose a kitchen knife?
To choose the right kitchen knife, the first question to ask yourself is: what do I want to do with it. From there, it will be easier to find the perfect model for you.
- The handle is one of the relatively easy elements to consider. You have to look at the shape, the length and the material. It can be made of wood, plastic and steel.
- The blade is a complex element. It is chosen according to several criteria.
- The type of blade : smooth, serrated, dimpled
- length and width : these two elements are often linked to the type of knife chosen (the chef’s knife is wider than the paring knife)
- The material : steel , ceramic or titanium
- Sharpening and cutting edge , i.e. sharpening angle and whether or not a left-hander can use it
- Hardness, expressed in HRC, if you don’t know anything about it, aim for 56-58 HRC for a solid knife, with easy and punctual sharpening
- The manufacture of the blade: forged, cut or damascus blade
The Top 10 Best Kitchen Knives Set
Follow the advice of Internet users by consulting this selection of the best kitchen knives.
Indeed this top 10 is based on customer reviews and Amazon best sellers. It is regularly updated to be as accurate as possible.
The Mac MTH-80
Of course, the choice of a chef’s knife depends a lot on individual taste. But we are convinced that the Mac MTH-80 will speak to the greatest number of people. Its razor-sharp edge, comfortable handle and nimble blade make it easy to cut, saving time in meal preparation. The excellent finish of its edge allows it to stay sharp over time, provided it is well maintained.
The Tojiro DP F-808
If our top pick is out of stock, the Tojiro DP F-808 is a great option. Thanks to its extremely sharp edge, super tough steel, build quality and affordable price, this model is one of the best deals when it comes to Japanese knives. The flat shape of its blade makes it ideal for a back and forth movement, and it is particularly suitable for very fine cutting of vegetables or meat.
As the Tojiro DP F-808 is thinner and more brittle than our top pick, its blade is more vulnerable to microscopic shards when used on compact vegetables, like butternut squash. The Tojiro DP F-808 is a very good knife in our eyes, but it requires a bit more care than the Mac MTH-80.
The Wüsthof Classic Ikon 4596/20
For those who are used to German knives, a little heavier, the Wüsthof Classic Ikon 4596/20of twenty centimeters is sharp and solid. He fulfills the contract. Compared to other German made knives we tested, the Classic Ikon has a thinner blade, which cuts squash and carrots more easily. We like the ease with which he takes the curves when we get rid of the skin of a squash or the zest of a citrus fruit.
The Classic Ikon 4596/20 blade is made from a softer steel than our top pick, the Mac MTH-80, which means it will dull faster. Like all German models we’ve tested, this Wüsthof is also heavier than our top pick – it weighs around two hundred and fifty grams, which is seventy more than the Mac.
The Wüsthof Pro 4862-7 / 20
If you are simply looking for a cheap, durable and incredibly sharp knife, we recommend the Wüsthof Pro 4862-7 / 20 with a twenty centimeter blade. In the budget category, this is the best model we tested in terms of accuracy, sharpness and price.
Much like our first and second picks, the Pro 4862-7 / 20 has a blade cut from steel (not forged), but it’s not as smooth to use. Its handle is comfortable for both small and large hands, but it is bulky and oriented in such a way that it is difficult to hold the blade in a pinch-tight manner . Still, this inexpensive kitchen knife is, in our opinion, the best choice for a small budget.
Our opinion on the Wüsthof chef’s knife 18cm
We can tell you that this is the best 18cm kitchen knife, for efficient cutting, whatever the ingredients and dishes you are cooking. This is the ideal knife for cutting the right way and you should quickly be able to do without it. A very good investment therefore for a high-end knife. The know-how of the German brand Wüsthof has indeed been recognized for a long time and this knife is a fine example.
Good size (18 cm long), its thin and rigid blade allows you to cut anything that passes or almost! Meat, fish, vegetables and fine herbs, it takes care of small and large foods. Even if they are dense or compact, they do not stand up to this steel blade with a cutting edge guaranteed for life !
In terms of ergonomics, here too, this knife excels: it allows a good grip and is handy . For people with small hands, it can sometimes be just heavy enough to handle . Because it is made of stainless steel, it only requires a minimum of maintenance . It’s certainly easy to clean, but you ca n’t put it in the dishwasher if you want its edge to remain effective.
You should know that it does not come with a box to store it safely. To be used of course with good cutting boards to maximize efficiency. You can also get a knife sharpener to ensure proper maintenance of this blade every 2 or 3 months.
Our opinion on the 20 cm imarku chef’s knife
This kitchen knife is truly multifunctional : thanks to its precision blade in stainless carbon steel and its ergonomic handle, it can be used both as a vegetable knife, a practical blade for slicing herbs for example, but also as a knife for peeling vegetables. potatoes, knife for meat or cold cuts and even for meat bones.
Its blade is fine, very sharp and hard , guaranteeing its formidable efficiency, even over time. Be careful, however, not to let it be handled by the youngest. It also remains shiny because it is treated to be anti-corrosion and anti-tarnish.
The handle of this knife is really pretty and well designed : it is made to offer good support and limit fatigue when in use. Made from Pakka wood , an exotic wood that comes from Africa, it offers strength, stability and comfort. It holds well in the hand and is not too heavy and also offers a nice rendering. In addition, it comes in a nice box, which makes it even more practical.
In short, a great knife that can serve as a chef’s knife and which will quickly become indispensable in your kitchen, whatever your daily menu. It is easy to clean and, as we have seen, retains its shine, even over time. However, avoid putting it in the dishwasher if you want it to stay quality.
Chef’s knife Classic chef’s knife Wüsthof 26 cm
The Wüsthof brand is a German company which since 1814 deals with cutlery. It is therefore an understatement to say that his expertise is proven, and it is not this chef’s kitchen knife that will contradict that.
Here we have a chef’s knife with a 26 cm wide, rigid blade that allows you to carve meat and cut fish, or mince any food in the simplest way. Its blade is made of stainless steel, which allows a long service life (but do not put it in the dishwasher, otherwise the edge will be damaged) and foolproof strength. In addition, state-of-the-art Petec technology from Wüsthof guarantees a high-quality cutting edge.
Its handling is also impeccable! It is a real pleasure to hold this chef’s knife in your hand and we were able to cut up all the food that came our way effortlessly. No need to force, the blade easily sinks into different foods. After a few cuts, we sharpened it again with a rifle, as recommended by the brand.
This is a high quality multifunction knife model that we have here, which also has a lifetime warranty.
Kai’s Santoku Knife 7
A Santoku knife is a Japanese chef’s knife, perfectly suited to all kitchen tasks. It slices wonderfully, cuts into thin strips the most resistant foods thanks to a slightly curved blade, and often has a remarkable design, in the purest Japanese tradition.
And this chef’s knife from the Kai brand is no exception to the rule of Japanese knives. To the eye, we can already see how well this object is finished: a dark wooden handle, finished with a metal seal, and on the other side an 18 cm Damascus steel blade, which perfectly follows the imposed curves. by the name Santoku.
Apart from its appearance, we quickly found that the kitchen knife from the Tim Mälzer series was very efficient in use. Its hammered blade passes easily through all kinds of food and it excels when it comes to thinly slicing vegetables or slices of meat or fish. Due to its Japanese origins, it will do wonders when preparing Asian dishes that often require great precision of movement.
Beautiful and efficient, it is a Japanese kitchen knife that totally seduced us.
Victorinox Chef’s Knife (large)
Victorinox offers here a kitchen knife model at a very advantageous price. This chef’s knife has a 25 cm blade, which makes it suitable for a variety of uses.
If the nylon handle is a bit clogged, its stainless steel blade does not, which easily penetrates the toughest fruits or vegetables. This makes preparing certain dishes so much easier! We tested it with, in particular, sweet potatoes that we wanted to transform into fries, and the result was 10 times faster than expected.
Simple, practical, and available for a small price , we can only recommend this classic kitchen knife which will meet the expectations of both budding cooks and those more experienced. Only complaint, the handle seems slightly fragile which does not allow us to guarantee a lifespan of several years … But if you use this knife to cook at home from time to time, then no problem!
The Shan Zu Japanese Kitchen Knives
Is it possible to find a quality Japanese knife at a low price? Well it seems that Shan Zu’s Japanese kitchen knife allows us to answer in the affirmative.
Indeed, as soon as we had it in hand, we never stopped praising this Santoku kitchen knife. The Shan Zu brand wanted to offer here a knife that will please everyone, being at the same time as sharp as a chopper, as resistant as a knife with high carbon content and as beautiful as Japanese knives should be.
Result? A very good kitchen knife, with a Damascus steel blade 18cm long and 2.5mm thick. It is designed to resist rust, and to cut and slice cleanly (without tearing food) for a long time.
Finally, its slightly curved handle allows you to grip the knife naturally and to use it simply. It is a real pleasure to hold it and to prepare good recipes quickly.
In short, this Japanese Santoku knife is a very beautiful object , which will delight cooking enthusiasts and knife lovers! In addition, it is guaranteed for life!
Why buy a kitchen knife?
It’s a bit like wanting to make really good coffee without wanting to buy anything other than instant coffee. Or make a good jam with fruit that is tasteless.
When you want to do things well , you have to know how to surround yourself with quality equipment, buy good ingredients and learn to do the right things.
Of course, you can be satisfied with a universal knife, because you don’t really like to cook. And just with that, you will find that it is easier to cut carrots than using a table knife.
Using a kitchen knife
It is important to use a good knife depending on what you want to do. This simplifies movements, preserves the knife and limits maintenance and accidents.
To do this, you have to know your equipment and maintain it . A blade with a hardness less than 56 HRC must be sharpened very regularly. It’s easy, but essential to do.
In addition, you have to sit on a cutting board , ideally made of wood. Indeed the support must not be too hard so as not to damage the integrity of the knife.
If you’ve just moved in or are just getting started in the kitchen, a chef’s knife or utility knife may be sufficient . The chef’s knife has a wider blade, but both allow you to take care of almost everything: chopping herbs, cutting vegetables, preparing meats.
The only difference is that the chef’s knife doesn’t allow peeling, but if you use a peeler it’s okay.
How to sharpen a kitchen knife?
I invite you to read this article to choose the right knife sharpener and know how it all works.
To put it simply, know that there are several types of accessories to do it: a sharpening stone (also called diamond stone), a sharpening gun (known as sharpening steel) and professional sharpeners.
The principle is always based on the friction of the wire of the blade against a support. This friction will restore its edge to the blade.
Where to buy a good kitchen knife?
You can choose a kitchen knife from the shelves of a supermarket just as you can take advantage of your holidays in Savoie to buy directly on the spot, as a souvenir, an excellent Opinel knife.
However, if you are targeting specific brands, the easiest way is to go online, on platforms that bring together various sellers like Amazon.
Price of a kitchen knife?
A utility knife can cost anywhere from $ 15 to $ 100. For professional equipment, you should plan between 30 and 50 $ for a simple kitchen knife and at least 100 $ for more specific knives.
Where to find a cheap kitchen knife?
The best way to lower the price is to buy a set of kitchen knives . So you can have for 50 $ not a single universal knife, but two or three different knives.
You can also take advantage of Amazon promotions, which are present all year round and on very different products. Or, in a more classic way, it is possible to do the sales or buy on Black Friday. Yep, even knives can be on sale.
Which brand of kitchen knife to choose?
There are various more or less famous brands of cutlery. Each has its specificities and different strengths.
Beware of the term Sabatier.
The K. Sabatier knives, with the K appearing on the blade (and in the description), are knives made in France (in Thiers). They are 100% forged and it is of the very highest quality .
There are also kitchen knives Lion Sabatier, Sabatier Deglon, Sabatier international, etc. They are also French brand knives, at least partially made in Asia, of lower quality . The quality varies from one to another.
Opinel is a French company which only manufactures knives. It was born in 1890 in Savoy , where it is still based. Its knives are guaranteed for life . There is a wide choice of Opinel kitchen knives, all solid and of high quality.
Victorinox is the Swiss company behind the very famous Swiss Army Knife. If initially the company only made cutlery, today it has diversified. But she still has a wide range of precise and designer kitchen knives .
Pradel is a French company that offers various kitchen utensils, including a whole range of knives. It offers among others the trilam range, that is to say an ergonomic handle on which three removable blades can be attached alternately .
It is not a brand, but a collection: the Top Chef knife collection, by the company Chroma Inc. Why such a name? Because they were used in the Top Chef show , quite simply.
There are many different knives at very affordable prices. These are solid and hygienic blades.
Wusthof is a German brand that has been offering high quality forged knives for over 200 years . It only manufactures knives, but offers a wide choice, depending on individual needs, for a mid-range budget.
The exception: the Laguiole kitchen knife
Laguiole is not a brand of knife. It is the name of a village and by extension of a region where knives are made. They are recognized by the fly pattern at the top of the handle (where you have to put your finger to hold your knife properly). We mainly find Laguiole table knives or pocket knives.
Which kitchen knife for which use?
For everyday , for beginners, for those who settle alone, without hesitation you have to start with a universal knife and / or a paring knife.
To cut vegetables , you must also turn to the paring knife.
To use only one knife to cut everything , we choose a chef’s knife.
An apprentice should put together a briefcase with at least a fillet sole knife, a meat knife, a paring knife and a chef’s knife.
As for professionals , it is the experience that allows them to know what they want, because in addition to having a knife for each function, it is possible to take the time to try and prefer different materials. Thus the ceramic knife is more and more successful.
Finally, be careful, if a left-hander wants to make sure he has a good knife, he always needs a knife with bilateral sharpening.
The different types of kitchen knives
I think at this point in your reading you’ve understood that there are a lot of knives. I present a small non-exhaustive summary below.
Japanese kitchen knife
We also talk about santoku, the Japanese term for this kitchen knife. It is the chef’s knife in Japan , the essential knife for them. It has cells along the blade to prevent food from sticking.
Professional kitchen knife
The professional knife is often simply a very high quality knife . That is to say, it must be able to be used frequently, without being damaged, without losing its sharpness. The hardness is never less than 58 HRD.
2 in 1 smart kitchen knife
A smart 2-in-1 knife unites the blade and the cutting board . You could compare it to a chisel or a secateurs. This is very useful for cutting directly over a bowl, or when going on a picnic. You don’t need anything other than the 2 in 1 knife.
Kitchen knife set
A set of kitchen knives offers a set of different knives . There is always a paring knife, for the rest, it all depends on the set you choose. This is why you must take the time to check each of the included knives. A vegetarian will have nothing to do with a butcher’s leaf and a deboner.
High-end kitchen knife
There are several types of premium kitchen knives. It’s a set of criteria. The damascus steel knife is top of the range. As are all the models where the tang of the blade is integrated with care (but the descriptions are quite vague on this subject).
Ceramic kitchen knife
The ceramic kitchen knife is very popular for its sharpness and hygienic appearance. It is very robust and precise , it does not need to be sharpened often. On the other hand, if the wire does not move much, the whole is still fragile: a fall or a shock can break the knife.
Stainless steel kitchen knife
Some knives are 100% stainless steel , ie both the blade and the handle. It is both a matter of taste in the face of design and a solution for simple maintenance and a knife that does not move over time.
Steel or ceramic kitchen knife
Stainless steel is the most widely used material for kitchen knives. This is a very interesting solution, however a low end steel knife will be disappointing. We must therefore turn to quality to enjoy it for a long time.
The ceramic knife is also very interesting, but it is also more expensive and it must be handled with care, because in the event of a fall it breaks.
It all depends on your budget and your ability to protect your equipment (children or falls).
How to maintain your kitchen knife?
The maintenance of a knife involves storage, cleaning and use .
They must therefore be stored so that it is not in contact with other metal elements.
As for cleaning, they must be rinsed under water immediately after use, use a little washing-up liquid and dry them well. It is also not recommended to put them in the dishwasher, as the edge may be damaged.
Finally, you should never use a knife on a hard surface. Nothing beats a large wooden or possibly plastic board to avoid knocks and microcracks.
A kitchen knife is an essential accessory , but relatively complex . Between the manufacturing techniques and the specificities of use, it is not easy to navigate. But then, once you are equipped, what a pleasure to be able to cook efficiently.