the kitchen is Full of gadgets and cutting-edge technology, the foundation for a great meal is simple: You need a good knife.
But this seemingly simple appliance can cause more confusion and headaches for most of us than a bunch of air fryers and Instant Pots. What makes the perfect knife for you will depend on many factors, including your comfort level with the knife, the size of your hand, and the type of food you want to cook.
For most of us, the basic 6- to 8-inch chef’s knife is the place to start. It is the most versatile knife, capable of dicing vegetables, slicing meat, smashing garlic, chopping herbs and seeds. There is an incredible variety of chef knives, from inexpensive specialty knives to very expensive ones. To help you make sense of it all, we tested dozens of knives until one simple truth emerged: The best knife to use is the sharp one. A poor quality $10 blade that you sharpen weekly will be more useful than a dull $200 blade. Here are our picks.
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Best for most people
Victorinox’s Fibrox Pro Chef Knife is the best value of all the knives I’ve tested. It doesn’t have the same high-quality construction as some of the others here, but it’s usually available for around $50. It holds a good edge and has an almost non-stick finish — almost nothing sticks to this blade, not even fresh cilantro. If you are just starting your cooking journey, then this will be a great chef’s first knife and will serve you well for many years.
Take the money you save to buy this and invest in a good grinder. If you’re a beginner, I recommend a simple two-stage electric grinder like the Presto EverSharp ($35 at Amazon). If you know how to grind with a stone, I like Shapton’s medium roughness (1000) ceramic stone ($68 at Amazon). If you have never used ice, fear not; it is not difficult. YouTube has lots of videos to get you started, but I really like Ryky Tran’s Mining Guide.
Our favorite budget knife
The Kiwi knife has something of a cult following. They’re cheap and the blade’s thinness reflects that, but this is a knife I use 90% of the time. I like the thin, light blade, and I find that, for reasons I can’t explain, the Kiwi will have an equal edge over knives that sell for over $100. I sharpen this at most once a week, and it’s still razor sharp. Its thin blade is why this is not our top pick. I don’t reach for Kiwi when I need to chop chicken, but when I’ve tried all of the fancy knives below, this is the one you’ll find in my hand most of the time.
If you decide to go this route, I recommend spending a few extra bucks and buying a set of chef’s knife and milling cutter ($15 at Amazon), which I like to use for cutting herbs. Again, take the money you save here and invest in a good grinder.
A Workhorse Knife
Richmond Artifex II is a small update of the original Artifex, which I have been using since my chef days. It has a very good edge for a knife at this price point and is a great first step into the world of Japanese knives.
It’s a bit longer than many of the blades here, but unlike many Japanese knives, it has a Western-style handle. The Western handle, or Wa handle, is usually two-piece with flat sides on either side of the metal, while the Japanese handle, or Ho handle, can be of any shape but leans towards a circular shape ( octagons are also common). The Artifex is the closest stainless steel knife I’ve seen that matches the advantages of a carbon steel blade.
Best for young chefs
French knife maker Opinel—best known for his folding knives—offers this set of mini chef knives for kids who want to help with slicing and dice in the kitchen. It’s a real knife, with real edges, but the right size for children’s hands, and the red ring helps ensure they have a good grip. It’s a bit small for my 10 year olds, but my 7 year old loves it. I think it might be an ideal fit for ages 4 to 8, but of course every child is different, so you’ll have to use your own judgment.
I don’t believe you need a finger guard. It provides a good barrier to balance the blade and it teaches kids how to form the “nail” grip you want to use with the knife, but it only involves two fingers, which means they will need to relearn their grip when they graduate with a “real” knife. However, the knife itself is well worth it if your little one wants to help with the kitchen.
A horse was tested in the kitchen
Global’s 8-inch G-2 chef’s knife is popular with working chefs—it’s the most popular kitchen knife at every restaurant I’ve worked with. It’s light, easy to hold, and holds the edge very well. In fact, it is very much like a carbon steel blade but without the hassle of maintaining a carbon steel knife.
Another thing that makes it so popular is the softness of the steel. It’s not carbon steel—it’s soft but much thinner and softer than most European knives and therefore easier to sharpen. Something interesting to know: The bevel from the factory is 15 degrees instead of the more standard 20 degree bevel. Keep that in mind when sharpening on the stone, as you’ll want to hold it slightly differently to regain that sharpness.
Best Japanese Knife
There are entire books, websites and YouTube channels devoted to comparing all kinds of Japanese knives. It can be overwhelming and for the most part it has nothing to do with helping you cook a delicious meal. However, if you want to spend a little money, there are worse ways than investing in a good carbon steel Japanese knife. Here are some of our favorites.
I’ve owned a very similar Korin Gyoto knife for almost 20 years (I just gave it to a friend) and it’s still one of the best knives I’ve ever used. Togiharu is Korin’s home brand, originating from a knife manufacturer in Japan. They are very well made and not too expensive. This model is sharp to a razor-sharp edge and holds that edge pretty well. If you have small hands, or just prefer a smaller blade, Korin small knife (tongue about 5 to 6 inches) is also very nice.
Similar to Western-style knives, Gyotos have two edges—that is, sharpened on both sides, rather than the single-edged blade of most traditional Japanese knives. Many Gyoto knives don’t have the 50:50 V shape of a Western knife, and to keep them as sharp as possible, you’ll want to maintain the ratio (usually 70:30) for maximum sharpness.
Tojiro’s DP Gyutou is a solid performer at a great price. It has almost the edge of blades at twice its price, and you get a solid, great feel in the hand. The blade has precise slicing and is very thin which I normally use carbon steel blades to achieve. The only thing to notice with this one is the height of the handle, which is a bit low. I tapped my knuckles on my cutting board more than once while using it. If you have big hands, you’d better choose something else.
Best Mandoline/Slicer
While the chef’s knife is the foundation of the kitchen, there are other essential slicers. The mandoline is another tool that I strongly recommend, especially if you find larger knives intimidating. As I chop vegetables—cabbage for dipping, cucumbers for dipping, tomatoes for sandwiches—I reach for a mandoline. It’s fast, accurate and, dare I say, easier.
That said, the mandoline alone is too singular for me. I love this combination of slicers by Garrett Wade. It has a mandoline as well as three squeegees and takes up almost no space in your drawer. Between the two, I can slice, grate, and shred to get whatever size I need. The rubber base keeps them from slipping on the counter, and the stainless steel construction makes for a sturdy, long-lasting tool. They don’t have any kind of protection or protection, so I would recommend picking up some cut resistant gloves. I like these Dex Fit Gloves ($13). They will protect your fingers and knuckles from breaking, and they have a nitrile coating on the palm, making it easier to handle wet vegetables.
★ Alternatives: This Mueller mandoline ($30) similarly multifunctional, even though it’s made of plastic.
Should you buy a knife set?
In a word: no. Unless you strike a serious deal, knife sets are usually not a good investment. You don’t need many knives; you need some good knives. Really, you only need one good thing: an 8-inch chef’s knife. Some people also like to have a paring knife, and I have one too, but all it does is open bags of chips. The chef’s knife is really all you need to prepare any meal. Knife sets are usually twice as expensive as buying a good chef’s knife. Large wooden storage blocks also take up useful counter space. Skip the kit and invest in a grinder instead.
You need a grinder
A dull knife is dangerous. You will compensate for the lack of sharp edges by applying more force when cutting. That means when your knife slips, you’ll cut yourself deeper. During my time as a professional chef, I had to spend a few nights in the emergency room pondering this and I have become somewhat more religious in sharpening my knives.
In an ideal world, there would be one sharpener ruling them all, and I’ll just link to it here. Unfortunately, that’s not how it works. Different blade materials and shapes require different sharpening techniques. In particular, many modern stainless steel blades are too hard to be sharpened effectively with a traditional water stone. (However, water stones are great for carbon steel; as I said before, get these Shapton stone.)
For most people, I recommend an electric grinder. As noted above, Presto EverSharp ($35, Amazon) is a great choice for most of the knives in this guide, with the exception of Japanese knives. The softer steel and offset of most Japanese knives we recommend means you’ll want to sharpen them with a stone.
For more sharpening options and some tips on how to best edge your new knife, check out this guide from Epicurious on How to sharpen a knife properly?.
