Whereas there’s no such factor as the excellent knife, there are many perfect-for-you choices on the market. The perfect knife isn’t simply the sharpest one, it additionally has to suit your hand and be snug whereas making quite a lot of cuts. (Mince! Chop! Brunoise!).
Whereas we’ve reviewed a myriad of knives at Severe Eats, selecting out the knife that most closely fits your kitchen can take a while. Do you want a Chinese language cleaver for breaking down massive produce? What a few petty knife for precision cuts? Then once more, there’s all the time a traditional chef’s knife if it’s essential deal with quite a lot of duties. That can assist you wade by the almost countless choices on the market, we surveyed our workers to seek out out which knives are their favorites and why.
My favourite knives embrace the Wüsthof Classic Chef’s Knife, which is a Serious Eats top pick. I’ve one with a lilac deal with (known as Purple Yam!), which endears it to me much more. And whereas it did not come out on prime throughout our testing, I’ve owned this Shun knife for about 10 years and it is nonetheless considered one of my go-to’s for slicing, dicing, and mincing. The Tojiro bread knife can be considered one of my favorites. It is depraved sharp and nimble, able to slicing bread, getting skinny items of tomatoes, and even peeling butternut squash. Plus, it is low-cost! — Riddley Gemperlein-Schirm, senior commerce editor
Wish to know what number of knives I personal? I’ve a magnetic knife holder with about 10 knives on it, a knife drawer with one other 40 or so, and about 10 extra knives stashed in my pantry, after which simply the opposite week I used to be going by a closet and located an outdated knife bag stuffed with one other 15, and that does not embrace my different knife bag and no matter mysteries it holds. And y’all need me to select a favourite? Okay, positive, I’ll. On this one little snapshot in time, I largely use my carbon steel Chinese cleaver (it does nearly the whole lot), my beater Mercer Chef’s Knife (wonderful high quality for the cash), my beloved Tojiro Bread Knife (it is the best serrated knife on the market even with out factoring in its extremely low worth, do not argue with me, I’ll die on this hill), after which a Misono that I hold in a field for the occasions after I want one thing in higher form than my beater Mercer. — Daniel Gritzer, senior culinary director
An Upgraded Japanese Vegetable Knife
Once I was a 16-year-old prep cook dinner at a rustic membership, the chef would generally allow us to use knives from his private package. It was my first time dealing with a Wüsthof chef’s knife and I used to be instantly enamored with its stability and the sharpness of its edge. A number of years later, in 2009, I used to be gifted one. And 14 years after that? It’s nonetheless my every day driver. I’ve had it professionally sharpened twice and used a whetstone a handful of occasions, and with only a few passes on a honing steel it nonetheless slides by tomatoes like they’re nothing. Impossibly sharp, snug to carry, completely balanced, and sturdy as all heck, the Wüsthof 8-Inch Classic Chef’s Knife actually is definitely worth the funding. However I additionally should admit one thing: after I was compiling this piece I acquired so enthusiastic about knives that I really purchased this Tojiro DP Nariki. It’s the marginally nicer model of our favourite nakiri knife with an added bolster and full-tang building, and I’m excited to have a devoted vegetable prep knife with a brand new edge in the home. And sure, I, too, love the Tojiro Bread Knife, which glides through all the sourdough I bake with none resistance. — Jesse Raub, commerce author
A Nimble Go-To
If I used to be stranded on a desert island and instructed to carry one knife, I might in all probability carry my Messermeister Chinese cleaver; it was my nice uncle’s and is completely balanced and sharp. If I used to be allowed two knives, I’d additionally seize my Victorinox Petty Knife, which is sturdy and nimble (I take advantage of it to chop greens). Three? Okay, we’re going past the scope of my “desert island” angle however, for kicks, I’d additionally carry my Tojiro Petty Knife (sure, I like petty knives, and this one is tremendous sharp and agile). This trio would serve me effectively, with the cleaver offering a bench scraper-esque blade, the Victorinox offering sturdiness and heft whereas nonetheless being nimble (for hardy island vegetation, ya know), and the dainty however sharp Tojiro for carving and consuming a great deal of fish crudo (a lady can dream). All of those blades have served me very effectively past any island fantasy, and I attain for one of many three every day. — Grace Kelly, affiliate commerce editor
The Do-It-All Decide
Roses are purple, violets are blue, now we have used our Wüsthof 8-inch Chef’s Knife for actually the whole lot—too many issues, all of the issues, we must always in all probability use different knives to do a few of these issues—for a few years now, these are three issues I do know to be true. Okay, bye! —Tess Koman, senior editorial director
A Excessive-Finish Japanese Chef’s Knife
Like many individuals on this crew I additionally personal a secure stuffed with knives that I like and use frequently, however there are just a few I attain for repeatedly. For occasions after I want to cut massive quantities of greens I flip to a 10-inch Warikomi Damascus knife I bought in Tokyo. For every day cooking, I take advantage of an 8-inch Shun Dual Core Kiritsuke, a method of Japanese blade suited to a variety of duties. For small duties, I take advantage of the extremely easy and cheap Victorinox paring knife Severe Eats has used up to now. And for Chinese language cooking, I take advantage of a CCK Small Cleaver, a blade we’ve recommended before which is made in Hong Kong. — Jacob Dean, former updates editor
A Exact Slicer
I’ve by no means been a “knife head” so to say, though I’ve cooked professionally with many up to now. I’ve not-so-fond recollections of “chef bros” pulling out their knife trays after service to point out off their shiny assortment of knives. I used to be by no means that impressed. I desire just a few choose knives that work effectively for me. My go-to is my Mercer 8″ Rennaisance Chef’s Knife. I’ve had this knife since culinary faculty and it could possibly deal with all of the every day put on and tear I throw its approach. For the (now) uncommon event when I’m making delicate precision cuts, I am going to pull out my Misono UX10 (a longtime Severe Eats favorite chef’s knife). it glides nearly effortlessly by onions, leeks, and scallops. I’ve additionally not too long ago fallen in love with my new MAC Nakiri knife. I like that it’s a bit shorter and simpler to handle, so I can rapidly slice by a mound of veggies, similar to mushrooms.—Leah Colins, senior culinary editor
What’s the finest chef’s knife?
Whereas the Wüsthof Classic Chef’s Knife is our prime decide for a Western chef’s knife, there are quite a lot of elements to think about when selecting a chef’s knife, like worth and elegance. We even have a number of price range picks (just like the Mercer Genesis Chef’s Knife) and quite a lot of Japanese chef’s knives if you happen to’re searching for a blade with a finer edge.
Are Japanese knives higher than German knives?
There’s nobody nation that makes higher knives, however loads of our favourite Western-style chef’s knives come from Germany, and Japan remains to be the highest manufacturing hub for Japanese-style chef’s knives. The difference between Japanese and Western chef’s knives comes down to some key factors: Japanese knives are sometimes constituted of tougher metal that holds an edge longer however is extra brittle, and German knives are often softer in order that the sting will roll as a substitute of chip. This implies Japanese knives are extra inclined to wreck, however have to be sharpened much less.
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