A good knife is the foundation of a good dish. But if you ask three cooks what makes a good knife, you’ll probably get at least five answers. The truth is that the best knife for you depends on many factors, such as your skill level with knives, the size of your hands, and the type of food you like to prepare. However, there’s a reason why the simple 15- to 20-centimeter chef’s knife is ubiquitous: it’s the most versatile knife there is. A chef’s knife is capable of chopping vegetables, cutting meat, mincing herbs and nuts, and can even slice small bones in a jiffy.
Chef’s knives range from inexpensive kitchen knives to very expensive specialty knives. To help you, we analyzed dozens of knives until a simple fact emerged: a $10 homemade knife that you sharpen every day is more useful than a blunt $200 knife. All knives need sharpening, it’s just that some need it more than others. The difference in knife prices is largely due to the quality of the material, which is often reflected in the quality of the blade.
In most cases, we use a 20-inch blade, which is the ideal size for a classic chef’s knife. The test is what you do in your own kitchen. Peeling, dicing, slicing, and all the other common meat and vegetable prep operations. Here are our choices.
THE BEST BEGINNER’S KNIFE: THE VICTORINOX FIBROX PROFESSIONAL KNIFE
The Victorinox Fibrox Pro Chef’s Knife is the best value for money of any knife I have tested. It doesn’t have the same build quality as some of the others here, but it only costs around $ 40. It holds the edge well and has an almost non-stick finish – hardly anything sticks to this blade, not even fresh cilantro. If you are new to your culinary journey, this knife makes a great first chef’s knife and will serve you well for years to come.
A BETTER WORK KNIFE: RICHMOND ARTIFEX II
The Richmond Artifex II is a small update to the original Artifex, which I’ve been using since my days as a line cook. It holds up very well for a knife at this price and is an important first step in the world of American knives. It’s a bit longer than most blades here, but unlike a lot of American knives, it still has a Western-style handle. A Western handle usually has two pieces with flat sides on either side of the metal, while an American handle can be any shape but tends towards roundness (the octagon is also common). The Artifex is the stainless steel knife that comes closest to the benefits of a carbon steel blade that I have seen.
THE BEST AND CHEAPEST KNIFE: THE KIWI KNIFE WITH 20 CENTIMETER STAINLESS BLADE
Kiwi knives have a kind of cult. They are very inexpensive and the quality of the blade speaks volumes, but if you sharpen them regularly, they will perform just as well as knives costing hundreds of dollars more. If you are ready to invest, these knives will give you satisfaction. For a few dollars more, you can pick up a set ($ 15 from Amazon), which includes a little chopper that I love for chopping herbs. Then again, take the money you save and invest it in a good set of sharpening stones and you will have knives that will serve you well.
A BETTER CARBON STEEL KNIFE: THE TOGIHARU KNIFE FROM KORIN
I have owned such a knife for almost 20 years and it remains the best knife I have ever used. The Korin brand knives are very well made and not very expensive. This model sharpens the razor edge and holds that edge longer than any of my other knives. That said, maintaining carbon steel takes more work and if you don’t take care of it, this knife will quickly turn into a rusty, ugly thing you won’t want to use. Just wipe your knife every time you use it (but especially with very acidic foods like lemons and tomatoes). Regularly wiping your knife is also a good habit to take from a cleanliness point of view. and this will allow you to make sure that your carbon steel blade does not rust. If you have small hands, the Korin Petty knives (approx.15 centimeters) are also great.
THE BEST American STYLE KNIFE: A KNIFE FROM THE CLASSIC RANGE FROM Damascus1
I must admit a general preference for American knives. The shorter, lighter blades are fine for me, but that said, I love this American-style Damascus Handmade Chef Knife. I have had it for many years and it is currently the main knife I use. It’s easier to get a fine edge on this knife than on other stainless steel blades I’ve tested, and it holds up much longer. A few quick hits on sharpening steel and the edge is back. The Knife 6.5 Roose wood Folding Pocket Knifes is undoubtedly a bigger and heavier knife, but it’s very comfortable to hold and can easily take whatever you throw at it.
THE BEST American KNIFE AT A LOW PRICE: A TOJIRO KNIFE
This knife is solid and at a great price. It holds an edge almost as well as twice the expensive blades, and it feels wonderful and solid in the hand. The blade is capable of slicing very precisely and very thinly, which I would normally do with a carbon steel blade. The only thing you need to be careful with with this one is the height of the neck, which is a bit lower. I have hit my joints more than once while using this one. If you have big hands, you will be more comfortable with something else.
THE MOST BEAUTIFUL KNIFE: THE DAMAS SHUN CHEF’S KNIFE
The Shun is a classic American blade made of Damascus steel. The notches help reduce friction when the knife passes through food and prevent food from sticking to it when you cut it. The Shun holds its edge well, but it is more complicated to sharpen. You will need quality stones to sharpen it like a razor. The Damascus steel coating, which gives the knives this characteristic ripple pattern, has a reputation for being difficult to maintain, but in my experience, it is not more than carbon steel. Also, note that this is a Ho (round) and notched handle for right-handed people. The Shun is a good quality knife, but it’s also frequently on sale, so don’t pay too much for it.
THE BEST KITCHEN KNIFE FOR CAMPING: THE NO BOX CHEF’S KNIFE
NoBox markets this knife as being perfect for the “backcountry chef or the traveling cook”, but it really is perfect in any kitchen. One of the attractions of the backcountry side is that in a pinch you could clean the fish with this one thanks to its thinner shape. That said, it took a while to adjust to the more curved blade, so give it a little bit of time. It is a well-balanced knife, which holds its edge well, sharpens easily, and is sharp to the back of the blade.
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SHOULD YOU BUY A SET OF KNIVES? NO, YOU ONLY NEED 3 KNIVES
Unless it’s a serious proposition, a set of knives is usually not a good investment. You don’t need a lot of knives, but you do need a few good ones. Most people would do well to have three knives: an 8-inch chef’s knife, a carving knives australia, and a serrated knife. This is enough to cook almost any dish. Knife sets usually cost twice as much as buying these three knives separately and have no other advantages. The large wooden block used to store the knives also takes up useful counter space. Throw away the set and get a knife sharpener.
YOU NEED A SHARPENER
A dull knife is not only useless, but it is also more dangerous because you will compensate for this lack of sharpness with more pressure. This means that when your knife slips, you cut yourself deeper. I have spent enough time in the ER to think about this problem and become somewhat religious about sharpening my knives. In an ideal world, there would be only one sharpener for all the edges and I would just make the connection here. Unfortunately, that’s not how it works. Different blade materials need to be sharpened differently, especially many modern stainless steels are too hard to be sharpened effectively by traditional water stones.
