Kitchen Knife Guide: Which Kitchen Knives are the Best?

Knives are some of the most-used kitchen tools, yet many still struggle with dull or brittle blades. Growing up with a father who treated his knives like sacred tools, I was spoiled early on with quality knives. After years of sharing dull knives in various shared apartments, I made sure to buy a set of good knives when I moved into my first "grown-up" apartment. That, however, can be overwhelming as the market offers a wide variety of options, just as varied as our individual needs.

To make things easier for you, we've compiled what truly makes a great knife and listed some top-quality recommendations.

In this article, you’ll learn:

✦ What to look for when buying a knife.
✦ Which knives are suited for specific tasks.
✦ The different types of knives available.
✦ Our top picks.

What You Should Consider

Why should you invest in sharp knives? Believe it or not, sharp knives are actually safer! With a sharp blade, you don't need to apply force, giving you more control and reducing the chance of injury. There are also many other reasons: higher-quality steel, longer-lasting sharpness, and ergonomically designed handles that make cutting easier. In short: cutting becomes a lot more enjoyable!

These Knives Won’t Let You Down (Just remember that prices change almost constantly during these weeks).

The Best Knives for Every Budget

For beginners: Victorinox Swiss Classic Santokumesser

Sturdy everyday companion: Zwilling Gourmet Chef’s Knife

The all-rounder: Dick Premier Plus Chef’s Knife

Japanese damascus steel for extra sharpness: Kai Santoku Knife

Our Best Price-to-Performance Pick

Wüsthof Gourmet Chef’s Knife

The Wüsthof Gourmet is your perfect kitchen companion: versatile, sharp, and robust. With its 16 cm wide blade, you can easily slice through vegetables, meat, and herbs while the ergonomic handle ensures comfortable, precise work. Made in Solingen, this knife is durable thanks to its special craftsmanship, and with proper care, it will stay sharp for a long time—ideal for both professional and home chefs!

A Touch of Luxury for Your Kitchen

F. DICK Chef’s Knife, 1778

This knife brings both functionality and a touch of luxury to your kitchen. Its blade is made of high-alloy double carbon steel, known for its exceptional durability and cutting efficiency. A stainless steel coating adds extra stability, letting you cut everything precisely without fraying. The plum wood handle isn’t just visually appealing but feels great in hand, offering perfect balance. With this knife, you can experience professional-level cooking right at home! It’s also a great gift for true knife enthusiasts!

Japanisches Handwerk

Kai Shun Nakiri

This knife from the Shun Classic series effortlessly slices through any ingredient with its double-edged blade made from 32 layers of Damascus steel. The Pakka wood handle fits comfortably in hand, and the knife is beautifully balanced—a true highlight for your kitchen! As with many Japanese knives, maintaining the blade with a sharpening stone is recommended to preserve its sharpness.

Three Key Points to Consider When Buying a Knife

1. Blade: Pay attention to the blade material. Stainless steel is durable and low-maintenance, while carbon steel stays sharper but rusts more easily. The shape should match your cooking style: wide blades are great for chopping, narrow ones for precise cuts. A well-balanced blade should have its center of mass where the blade meets the handle, ensuring comfort and control.
2. Sharpness: A good knife should be sharp from the start and maintain its edge for a long time. Check how easy it is to sharpen the knife, as this is crucial for maintenance.
3. Handle: The handle should feel comfortable in your hand and provide a good grip to prevent fatigue and ensure safe cutting.

Different Needs and the Right Knives

What makes a good knife is partly a matter of personal preference. For instance, do you prefer a wood, stainless steel, or plastic handle? Wooden handles offer a natural feel and get better with age, but require more maintenance. Stainless steel handles are robust and hygienic, though a bit heavier. Plastic handles are lightweight, non-slip, and easy to maintain, but often less aesthetically pleasing. Additionally, the length and size of the blade come down to your preferences and what you’ll be using it for. Longer blades are great for large cutting tasks, while shorter blades offer more control and are better suited for finer tasks.

The World of Knives: From Japanese to Western Styles

A quick search will reveal that there’s a lot of information to sift through. Like most things, you’ll find everything from super affordable to artisanal masterpieces, with clear distinctions between Japanese and Western knives.
Japanese knives, like the Santoku or Gyuto, are known for their extremely sharp blades and precision, making them ideal for delicate tasks such as preparing fish or vegetables.
Western knives, like the classic chef’s knife, are more versatile but less precise. They are more robust, have thicker blades, and are easier to maintain, making them perfect for heavier tasks such as chopping or cutting meat.

Care Tips

Don’t forget: a good knife requires proper care to serve you well for years. Rule number one: Never put your knives in the dishwasher! Always wash them by hand and dry them immediately to prevent rust. Regularly sharpen your knives and store them in a knife block or with a blade guard. Avoid magnetic strips, as they can wear down your blade over time. A honing steel can be used before each use to realign the blade’s edge. When it comes to sharpening with a stone, practice on a cheap knife first as it’s easy to make mistakes. Otherwise, take your knives to a professional sharpener occasionally to give them a new lease on life.

This way, you’ll enjoy your favorite kitchen tools for much longer!

All products are independently selected by our editors. If you buy something, we may receive an affiliate commission.