As famed Japanese Iron Chef Masaharu Morimoto once said, “a kitchen without a knife is not a kitchen.” He, of course, was not wrong. A good knife is the backbone of any good meal. Particularly important: a strong, durable chef’s knife, which helps with everything from dicing and scoring to smashing garlic and slicing pretty much anything. Every cook needs a chef’s knife; but a good chef’s knife doesn’t need to be a hand-forged masterpiece that costs hundreds or thousands of dollars. In fact, there are many good knives available that will not only get the job done, but can also stand the test of time. So whether you’re an aspiring Bobby Flay, or more of a home cook amateur looking to step up your kitchen game, these kitchen knives will help you out.
The Best Kitchen Knives: 5 Blades to Consider
Old meets new with this vintage-inspired chef's knife. While its retro aesthetic looks awesome, under its chic exterior is a Japanese-forged, carbon-infused steel blade. While the polymer handle is nothing special, we did like the fact that it comes in a range of colors, ensuring daddy gets exactly what daddy wants.
Heritage cutlery-maker Wusthof knows a thing or two about knives, as one would after 200 years, and the Germans know a thing or two about precision engineering. This German-forged blade is nimble at five inches of high-carbon stainless steel, and thanks to its construction, it will hold its sharpness longer than competitors (although it can also be sharpened as needed). Its contoured handle is also a joy to hold thanks to a perfect balance.
Zwilling knows knives. This absolutely flawless eight inch kitchen knife is a powerhouse forged from a single piece of solid steel. Made from no-stain high carbon steel, it has a laser controlled edge that ensures you get an ideal cutting angle for sharpness and durability.
The 8-inch Japanese blade is forged from refined high-carbon, vanadium stainless steel and comes with Kanso’s Heritage finish, giving a rustic look that effortlessly hides dings and scratches. Full-tang construction allows for balance and precise control, and its slightly contoured handle uses sturdy tagayasan (also known as wenge) wood. It also features a flat profile and wider heel, so even beginners can master every cut.
This is one of the most popular Western-inspired models available today, beloved by professionals and newbies alike. Thanks to MAC’s proprietary chrome-moly vanadium steel blade, the entire knife weighs just 6.6 ounces, making it extremely maneuverable. Fans praise the knife for its long-lasting blade and sheer usefulness for virtually any kitchen task. The company is so confident in their product that each knife comes with an impressive 25-year warranty against any defects in materials or workmanship.
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