Best Chef Knife for Home Cook- Guide And Review

What is the best chef knife? That’s a question only answered by looking at your needs as the chef. Is it for professional use, or are you a home gourmet? How much time are you willing to spend maintaining the knife? What kind of foods do you like to cook? All these questions – and many more – are important to choosing the best chef knife in the world or the best chef knife set.

Table of Contents

Why Buy a Premium Knife?

A good knife is the cornerstone of any gourmet kitchen. Great blades make clean cuts, maintaining the integrity of the food. Nice steel doesn’t contaminate the flavor of your ingredients. And a quality knife will last for a lifetime.

A quality knife is both more convenient and safer. A cheap knife is, cheap. They lose their edge, stain, and even chip or break. They might be poorly balanced, making them harder to use safely. A knife that is dull is much more dangerous than a sharp knife. It slips when cutting and chopping, and any cuts they make are more painful and take longer to heal.

The features of a great knife are:
• sharper edges
• longer edge retention
• more durable
• perfectly balanced blade
• cleaner, easier cuts
• better materials that don’t affect the flavor of foods

How Does One Choose the Best Knife?

A chef’s knife (also called a French knife or cook’s knife) is the workhorse of the kitchen. And while it appears to be a simple tool, there is an astonishing variety among chef’s knives. This doesn’t even begin to include the other knives commonly found in a kitchen, knives such as:


• paring knife
• bread knife
• carving knife
• filleting knife
• santoku knife
• Japanese knife
• and many more…

Though each knife has unique features that suit it for a particular job, most knives share some of the physical features of a chef’s knife to some degree.

Why Spend When Other Knives Are So Cheap?

Just What Is The Best Chef Knife?

There is no doubt that a chef’s knife will be the most used, and you will use it every time and dislike the sub-par knives. When shopping, you may be surprised to know the price of the “best chef knife” is the most expensive knife.

So why should spend money on something as simple as a knife? 

First and foremost are sharpness and longevity. High-quality knives are extremely sharp and simply hold their edge longer. Chef Knives are made from high grades of materials of stainless steel, carbon steel, ceramic or hybrid of stainless steel and carbon steel. Sometimes, you do have to spend extra money to get good quality.

How are top chef’s knives made?

The process to make the best chef’s knife is more strenuous than making low-quality knives. It involves a process named hot-forging which requires highly skilled labor and a mix of steps. 

Raw steel is shaped to form a blade after it is heated to a very high temperature. Using various trade-secret processes, the blade is ground and sharpened, which also includes a process called differential sharpening. This way, the knife gets a variety of sharpness along the full length of the blade.

A forged knife is typically full-tang, which means the metal within the knife extends from the tip of the blade to the end of the handle. This gives for nice stability and balance and also ensures the longevity of the knife.

It is so often said that a sharp knife is safer than a dull one. If this doesn’t make sense then consider the amount of force necessary to cut an object. With an extremely dull knife, considerable pressure must be applied and this increases the potential for slips and mistakes. Balance is another factor that can ensure safety, and the top knife manufacturers use high-tech methods to make sure the weight is distributed evenly.

Just tell me what the Best Chef Knife

The truth is, there is no single “best chef’s knife.” Everyone is different and the trick is in finding the one knife that feels right in your hand, is sharp, and stays sharp. Before you purchase any knife, you should get an idea of what your needs are and how it will be used. If you have small hands, then a lighter knife may be the one for you. However, this is not always the case. We have seen small women who swear by heavy German knives and burly chefs that fall in love with a Japanese Global.

The most important thing is that the weight of the knife should be evenly balanced. You hold the knife with your hand wrapped around the handle, but your thumb and forefinger are on the blade just below the bolster. This may feel unusual at first to the novice, but this position gives you the most control.

Overall, the prices might seem a bit high when you first start to shop. However, when you think about the durability of a particular high-quality knife when compared to less expensive, lesser quality ones you can see why ultimately it is worth the extra money. A cheaper knife will dull, slip, and eventually break over time meaning that it will have to be replaced. You just might as well get a good knife.

With so many brands it can seem a bit daunting to choose the right one. Take care of these knives and they will last a lifetime and return you many times over your original investment.

The Best Chef Knives 

Nothing else will make a difference? Luckily for you, we’ve already done some research and made a wide selection of the best chef’s knives you can now get from some of the best brands in the industry.

Whether you want 7 or 8 Japanese, German, or French chef’s knives, Gyuto or Santoku style, or something in between, you will find the sharpest model for every budget!

1. Victorinox Fibrox Pro Chef’s Knife 45520

The long-awaited price for the best cook’s knife you can buy this year goes to… Victorinox Fibrox Pro.

You might have expected that the best brand for us would be Japanese or German, but we chose Fibrox Pro from Victorinox for the best total price.

Fibrox Pro is an excellent knife for a chef who can afford to buy it. For most users, this Victorinox exceeds their expectations.

Best Chef Knife

Key Features

8-inch stainless steel knife

15-degree knife tip

Push handle

Laser edge tested

Certification of the National Sanitary Foundation (NSF)

Design and Operation

With its stainless steel blade, the Fibrox Pro lets you forget your rust problems.

Among the design features, we were particularly impressed by the patented Fibrox handle.

It may not shine with the beauty of the traditional Pakka tree, but it keeps you from slipping.

This is very important for cooks who often work with wet hands.

You can count on Fibrox Pro as a chef’s knife for daily use. Just use it to cut, chop, dice or grind food with absolute precision.

The lightweight design of this knife also makes it the best buy for customers who want to avoid fatigue after long cooking times.

Finally, the non-slip handle makes this knife one of the best knives for a chef in terms of ease of use.

Quality and Performance

The quality of this Victorinox product has been proven not only by customers but also by renowned trade magazines.

Besides, Fibrox Pro is also certified NSF ( National Sanitary Foundation ) according to the strictest health standards.

The blade is also manufactured with Swiss precision by laser verification of the razor edge.

You will have no problem using this affordable but powerful knife in the coming years.

As mentioned in a consumer report, Victorinox is developing its knives into incredibly efficient workhorses in a modern, busy kitchen.

The only real scam we can point out to you is that you often have to sharpen the Fibrox Pro to keep it in good condition.

Pros
  • Usability knife for the chef.
  • An affordable price.
  • High cutting precision.
  • Swiss quality.
Cons
  • You have to sharpen it often.
  • Many users say it’s cheap.

2. Zelit Infinity Alfa Royal Series – The best knives from the Japanese chef

Thanks to their sturdy knives, thin profiles, and generally light construction, Japanese cook’s knives have many advantages over their European competitors.

Some of the best cook’s knives on our list are designed in Japanese style, but for now, we are focusing on the Zelite Infinity Alpha-Royal series.

This piece of Zelite Infinity is one of the most expensive things on our list.

However, it is worth investing in first-class quality, especially when it comes to a knife for a cook. All you have to do is invest in cutting boards that don’t fall apart, as sharp as this knife!

Best Chef Knife

Key Features

Japanese 67 layers of high-carbon stainless steel (AUS-10)

Damascus Nitro chilled blade

G10 handle with three military engines

Traditional Honbazuke handmade finish

12 degrees to the side of the blade

Design and Operation

In terms of design, the Zelite Infinity knife is a great thing to have in your kitchen.

The Damascus painting of the Rose of the Tsunami will surely conquer you, especially if you are an aesthete.

Also, you will receive your article in a beautiful red lined case, which can make it an instant gift.

The 46 mm blade makes it possible to adapt to different kitchen applications.

With the Zelite knife, you can cut almost anything you can imagine, except bones.

The rounded handle with its traditional Japanese finish is extremely comfortable and makes it an ideal tool for those who spend long hours in the kitchen.

Quality and Performance

Although some customers are not satisfied with the fact that the knife itself is made in China, you should know that the high-quality blade is imported directly from Japan.

Everything about this Zelite product excels in quality – from the Rockwell 61 hardness to the military-grade G10 handle.

The 67-layer, carbon-rich stainless steel won’t let you down.

The knife is delivered extremely sharp and ready to use directly from the packaging. He cuts pumpkin like butter!

Customers are pleased with the amazing balance of the Zelite knife with an ideal weight to size ratio.

Although there are separate reports on splitting, it’s all about the way you constantly take care of your knife.

Pros
  • A delicate balance.
  • Elegant packaging.
  • Rounded handle.
  • Easily sharpened finish.
  • Excellent customer service.
Cons
  • Images may not match the product.
  • Easily lose an advantage.

3. DALSTRONG Chef Knife – 8″ – Shogun Series X

One of the main reasons why everyone wants the best knife for a chef is to have an ultra-sharp tool in the kitchen.

Well, when it comes to exceptional heat, for Dalstrong SSXChef it is a cakewalk.

This beautiful Gyuto knife is part of the Dalstrong Shogun X-series and is one of the most expensive models of the brand.

Not only is this beauty particularly sharp, but it also has several other certificates and specifications that are hard to resist.

Best Chef Knife

Key Features

Gyuto style cook’s knife

62+ Rockwell bundling

66-layer high-carbon stainless steel

Military G10 handle

8 to 12 degrees angle on the side of the blade

Design and Operation

The design of a chef’s knife can often be decisive for a well-informed customer.

As far as the design is concerned, we are convinced that the beautiful stripes and dimples of SSXChef will convince you of its aesthetic value.

Knives in Gyuto-style are highly sought after by true knife lovers and it is said that this work by Dalstrong is a perfect reflection of Japanese design.

Safety should always come first with kitchen knives, especially if they are as sharp as the SSX Chef. That is why the company has good edge protection with your order.

Moreover, the knife has a good grip and a comfortable handle. This makes it an effective tool in restaurants, one of the best professional chef’s knives that chefs in the chain can rely on!

With these details in mind, you know the kitchen will be stress-free.

Quality and Performance

You can easily assess the quality of Dalstrong SSXChef based on its main characteristics.

With a massive Rockwell 62+ hardness and a military G10 handle, you know you’re dealing with quality material from the start.

Also, 66 layers of HC stainless steel contribute to an incredible universal value.

The satisfactory performance of the SSXChef is the main reason why he received our recognition as the best sharp knife for chefs of the year.

Moreover, the reliability of the balance and comfort offered is the icing on the cake.

The only drawback we have been able to point out is Dalstrong’s questionable quality control.

Pros
  • Extreme sharpness.
  • A surprising balance.
  • A practical stamp.
  • Beautiful packaging and edge protection
Cons
  • Insufficient quality control.
  • Could accumulate

4. Kumapur de Chef Utility Knife

It can be difficult to find a model that has everything – especially without breaking into a bank – but brands like Kuma make it possible. This multifunctional kitchen knife in western style is just one thing!

The Kuma multifunction cook’s knife is a dream come true for price-conscious customers who always want to enjoy the best they have to offer.

The Kuma model is one of the cheapest cook knives on our list.

As a family business, Kuma is a semi-anonymous company. However, it will surprise you how far small businesses can go.

Best Chef Knife

Key Features

Suitable for various applications

Japanese design

3CR13 stainless steel knife

Stamped knife drawing

5 mm knife

Design and Operation

Kuma’s multifunction knife has a timeless Japanese design with a stainless steel blade and a perforated blade.

The handle is also designed in a classic style, with a three-drive structure, which is suitable for almost all users.

Besides, the padding is as practical as it is comfortable and designed with the safety of the user in mind.

It is hard to believe that this piece of Kuma can be used like most popular international branded knives.

If you maintain it well, you will enjoy a long and pleasant product life.

This cook’s knife cuts vegetables into fruit, meat, and much more and carries the universal Kuma label for good reason.

Quality and Performance

The knife is quite good quality despite the low price.

Although it lacks some of the characteristics of the more expensive competitors, the Kuma knife is an ideal addition to your kitchen.

But what impressed us in terms of quality was the very attentive customer service that the brand offers.

Although everyone has their standards, when it comes to sharpness, you should be able to start cutting as soon as you arrive.

A small disadvantage, however, is the long-term performance in terms of sharpness.

Consumer feedback suggests that you may need to sharpen the Kuma knife regularly to keep the carving as charming as possible.

Pros
  • Incredibly affordable.
  • It’s already coming in sharp.
  • Well suited for cutting wires.
  • Ideal weight.
  • Excellent customer service.
Cons
  • Requires frequent sharpening.
  • Maybe not as sharp as some users hope.

5. Shun DM0706 8 inch classic cook’s knife

What more could you ask for than a Japanese model of a world-class company? Step into the Shun DM0706, a top-of-the-range knife with many advantages and few or no disadvantages.

Best Chef Knife

Key Features

Japanese Super Steel (VG-10)

High carbon stainless steel (32 layers)

60-61 Rockwell hardness

Pakka wooden handle

Cutting angle of 16 degrees on each side

Design and Operation

Shun has built its reputation on the spectacular aesthetics and superior quality normally expected from a Japanese chef’s knife.

Everything about the DM0706 is amazing, from the traditional striped blade to the smooth Pakka wooden handle.

We just wish he’d gotten a good deal for that price.

You can throw it all in this knife, and you can cut, cut, bone, cut like a professional chef.

However, you should also have your knife serviced, as any professional chef would do.

Shun recommends sharpening the knife every week to keep the blade in tip shape, an aspect that can be detrimental to users who don’t have the time.

Quality and Performance

In terms of quality, Shun has tested all the advantages of the professional chef’s knife design.

The company mentions some serious figures: VG10 steel with 32 layers of high carbon SUS410 steel with a Rockwell hardness of 60-61.

However, be very careful when using and cleaning the knife – many users have reported that their knife is broken and the Shun warranty does not cover this.

In terms of performance, some customers say they expected more from the cook’s knife they paid for.

On the other hand, many more users have put the sharpness of the Shun, the amazing quality of the materials, and the visual appeal to the test.

Pros
  • Japanese design and production.
  • High-quality steel.
  • Super spicy.
  • An elegant appearance.
  • A serious Japanese brand.
  • Lifetime warranty with Twist (not valid for chips).
Cons
  • Nothing as yet.

6. Knife for Mac Professional MTH-80

Wouldn’t it be great to have a professional quality knife for a chef to use comfortably at home?

During the development of Mac Knife’s range of professional chef’s knives, it was adapted to your needs.

Although the entire Professional range includes 12 of the most advanced models, the MTH-80 is the one that stands out most.

Best Chef Knife

Key Features

Produced in Japan

A thicker structure

5 mm knife

Wooden fountain pen Pakka

Wash your hands

Design and Operation

The subtleties of Japanese craftsmanship are immediately apparent in the MTN-80.

From the traditional silhouette to the attention to detail, elegance is the dominant feature of the design.

The MTH-80 model is equipped with a 2.55 mm diameter patchwork steel blade and an elegant Pakka wooden handle with a delicate arch.

The dimples prevent the knife from jamming and the ergonomic handle makes cooking easier.

Quality and Performance

The Mac Knife is sharp and you can start cutting and slicing dice right away.

Thanks to their low weight, the MTH-80 kitchen knives work without any problems, even if you have to spend hours in the kitchen.

The MTH-80 is not made of stainless steel, which can make it more susceptible to rust, especially if it is not wiped gently after each use.

With due care, however, such problems can be avoided.

Pros
  • Very sharp and light.
  • Thin knife and support.
  • Soft cutting.
  • Japanese quality.
  • Thicker design for ease of use.
Cons
  • According to some reports, It is sensitive to rust.

7. Wüsthof Classic Santoku

Lovers of fine cutting, who also want a high-quality knife, will love the Classic Santoku WU4176 from Wüsthof.

Key Features

7-inch Santoku-style knife

High carbon stainless steel

Hollow mill construction

Dual roles

Curved spring

Design and Operation

With a remarkable silhouette that remains true to Japanese tradition, Wüsthof is modernizing the WU4176 with its ergonomic handle.

A good cook will immediately respect the Japanese knife for what it is: a kitchen tool made for professionals.

It is a great tool to have in the kitchen and its impressive visual effects are only compensated for by its excellent cutting capacity.

The curved handle of the knife is certainly an advantage in terms of ease of use, although it is not necessarily suitable for users with large hands.

If you feel that the 7-inch blade is too long for your needs, you can also choose the 5-inch option.

Besides, the 7-inch Santoku is available with two handle models: black and dirty white.

Quality and Performance

Even if there are one or two complaints about the quality control, most customers are enthusiastic about this high-quality Santoku knife.

If your knife is not as sharp as you hope, you can get a 4 knife Wüsthof sharpening knife and forget all your worries.

If your food consists of cutting fine paper, then this Wüsthof Horge is a must for you, which does not mean that it is not very suitable for dicing, crushing, and cutting in general.

Moreover, thanks to its clever design, the sharpness of this Santoku is evenly distributed from the roll to the toe to the heel.

Pros
  • Made of a solid piece of stainless steel with high carbon content.
  • Ergonomic handle for easy use.
  • Balanced for easy double-bolt cutting.
  • A lifetime warranty is given.
  • Triple handle with innovative design.
Cons
  • Maybe not as sharp as some customers expect.

8. Global G-48 – Santoku hollow-bottomed knives

As you know (or are about to discover), Global is a Japanese manufacturer well known for its high-quality cutlery and high-tech design.

One of their best products is the G-48, Santoku’s razor blade, which has an attractive all-steel construction.

The G-48 is not exactly an affordable knife for a chef, but it will give you amazing culinary results over the years.

To use it at full power and for as long as possible, we recommend the G-1800L sharpening stone or another tool to keep the knife as sharp as possible.

Key Features

Complete stainless steel construction

7-inch cook’s knife

Straight leaf with a straight edge

Steel construction Cromova 18

lifelong guarantee

Design and Operation

What distinguishes the G-48 from other cook knives is its design.

Instead of a wooden handle, Global opted for completely stainless steel construction for this model.

This way you don’t have to deal with wear and tear, which unfortunately comes with wooden parts.

Moreover, the G-48 is designed to be extremely light.

This is not only good news for those who cook a lot, but also for users with potential wrist or joint problems.

But don’t be fooled by its lightness – this thing is a beast. The sharpest cook’s knife we’ve ever seen is on that list!

Feel safe and use the G-48 to cut, chop or dice any food, from vegetables to meat and everything in between.

Quality and Performance

The G-48 Global used premium steel Cromova 18, which mixes vanadium, chromium, and molybdenum. So it is super sharp, but not so much to make the grinding a burden (if necessary).

Speaking of sharpness, that’s a big advantage of the G-48. Most custom reports confirm that you can use this Global Knife a few months in a row, daily, without the need to sharpen it.

As long as you thoroughly clean it after each use (to prevent stains), you should be able to rely on it for years for all your cooking tasks.

Pros
  • The Santoku knife, versatile and lightweight.
  • Incredibly sharp and with a long cone facing the earth to stay that way.
  • Withstands months of use without grinding.
  • Injection-molded stainless steel handle with buttons and studs.
  • The legendary Comin Yamada designed it.
Cons
  • Some users may find the steel handle uncomfortable.
  • Requires special service.

This is an excellent option for those looking for an ultra-sharp, lightweight, wood-handled knife.

9. Soufull Knife

The Soufull chef’s knife is one of the best kitchen knives you can get within your budget.

As long as you know you’re worth your money, this should be the beginning of a beautiful friendship with your newly discovered value.

Key Features

  • Japanese high-carbon stainless steel blade
  • 57+ Rockwell hardness
  • Anticorrosive properties
  • Pakka wooden handle
  • Complete gift set

Design and Operation

Even though some customers mistakenly think that the steel sample in Damascus is part of the product that the company has incorporated to improve its Japanese image.

We would also like to leave a small tip for sending this piece in a nice black gift box.

Pakka’s classic wooden handle and corner slide are also pleasant to use.

Quality and Performance

By helping you cut effortlessly all the ingredients you need to cook, this Gyutomesje shows you that you should not judge a book by its cover (or price).

Not only can it cut fruit and vegetables like a dream, but it should also be a tool you can rely on for poultry or fish.

Pros
  • Multifunction cook’s knife.
  • Ultra-sharp knife straight out of the box.
  • High-quality anti-corrosion sheet.
  • Excellent customer service.
Cons
  • It is reported that the blade becomes dull very quickly.

10. J.A. Henckels Twin Pro S 31021-203

However, among the many knives that the Japanese chef will present, we will start this list with a French knife.

French knives generally have a classic design that suits any modern kitchen and a structure that makes them fantastic all-rounders.

One of the most acclaimed brands of French chef’s knives is the -twin J.A. Henckels and his Twin Pro S are our favorite.

As part of the company’s Professional S Series, the Twin Pro is as attractive as it is effective. This makes it a great tool for home cooks.

Key Features

Stainless steel knife with high carbon content

Laser-guided knife-edge

A fully tangential construction

ergonomic support

Stainless steel finishing

Design and Operation

The chef’s French-style knives have their elegance with their broad, hard blade and gracefully curved edge.

You can see all the tangents and thus be sure that the knife has the necessary balance.

This wide blade increases the user-friendliness of the Twin Pro S line.

With its sophisticated handle and stand, the 8-inch model is ideal for most chefs.

Quality and Performance

Zwilling J.A. Henckels is a prestigious German manufacturer that produces some of the most popular French-style knives in Europe. It is known that they only make the best professional knives for chefs. German knives are generally known for their excellent assembly quality!

The high carbon stainless steel blade is amazing and this SIGMAFORGE knife is made from a solid piece of tough steel.

Twin Pro S is heavier, which can be a disadvantage for heavy users with common problems.

Others, on the other hand, will find it much easier to make savings.

You may not need to sharpen your Twin Pro S for a few months, but we recommend sharpening it a little before each use.

Pros
  • More weight for smooth movements and savings.
  • Balanced and perfectly connected.
  • The FRIODUR sheet hardens on ice and achieves excellent elasticity.
  • Ergonomic handle with three controls.
  • HC stainless steel flawless.
Cons
  • A few messages or a crack in the pen.
  • Poor customer service, according to some reports.

Read Also: Best Coffee Maker Machine For Home

The Anatomy of a Chef’s Knife

Best Chef Knife set 2021-ExpertDuck

Every professional kitchen has its share of powerful food processors, but at the end of the day, the chef’s knife is the most valuable tool in a cook’s arsenal. It is never far from the hand. So what are the components of the true chef’s knife?

The Blade

Between 6 and 12 inches long, most chef knife blades are made of stainless steel with high carbon content. This blend of metals helps to keep the edge sharp for a long time but also won’t rust or stain like regular carbon steel. Blades can be made from anything, including ceramic, titanium, or even plastic. The term is sometimes incorrectly used to refer to the actual cutting edge.

The Edge

How the work gets done. The angle of the cutting edge is important, and very sharp edges are kept sharpened at between 10-15 degrees,(meaning a 20-30 degree angle). Keeping the blade sharp on a chef’s knife is an entire industry in itself. A Granton edge refers to a series of shallow indentations along the edge which are designed to stop food from sticking to the blade. Granton edges are common on santoku knives but are also seen on chef knives.

The Tip

Right at the end of the blade and possibly the most fragile part of the knife, the tip is used to quickly cut through small items such as onions.

The Spine

A chef’s knife spine runs along the top of the blade opposite the cutting edge. It supports the entire blade and as a rule of thumb, the thicker the better. As a chef will many times rock the knife back and forth using the other hand on the top, a spine should not have any sharp edge.

The Bolster

The bolster is the thick portion of steel located at the top of the handle. A thick bolster helps keep the chef’s hand from slipping down onto the blade and provides additional balance to the knife. The presence of a bolster usually indicates that a steel knife has been forged rather than rolled or stamped from a sheet of metal.

The Handle

Most chefs do not grip the entire handle but rather pinch part of the blade. However, the handle is of course very important-it must be comfortable and fit the chef’s hand. As they will generally work in wet conditions, a good handle must also be non-slip. For years, chef’s knife handles were usually made entirely of wood. However, wood can harbor bacteria that can spread and cause food-related illnesses. Since knives generally should not be put into a dishwasher, no sterilization occurs during cleaning.

Nowadays, most wood handles are a composite of wood and other materials such as plastic resin. This is called a stabilized laminate and it allows the knife to retain the high-quality look of rich wood yet stay relatively bacteria-free. Knife handles are also made of plastic, rubber, or entirely stainless steel. While steel handles are easy to keep clean, they add a lot of weight to the knife which can be tiring for the chef.

The Tang

The extension of the piece of steel that makes up the blade into the handle is called the tang. The tang provides needed strength where the handle meets the blade and helps provide additional balance. If the tang reaches the base it is called “full tang.” The best chef’s knives are almost always full tang.

The Heel

Located at the rear of the blade where it joins the handle, the heel is usually The widest part of the knife. The cutting edge at the bottom of the heel is used for splitting hard items lobster shells or bone.

The Rivets

These are the metal studs that attach the tang portion of the knife to the handle and are most commonly found in wooden handles. The tops should be smooth and completely flush with the handle surface.

The best chef’s knife will contain high-quality components, of course, but some professional chef knives do not contain all these elements. For example, Global knives do not have rivets-seeking instead appear as one seamless expanse of stainless steel.

Other Features of a Knife

Type of Steel

High-Carbon Steel – An excellent steel for kitchenware, it’s tough and maintains an edge. It is prone to discoloring and rusting, however, so high-carbon knives need a lot of extra maintenance.

Stainless Steel – “Stainless” is a misnomer. It can rust, but it is highly resistant to rusting. Maintaining stainless steel knives are generally easier, but they do require more sharpening. Stainless steel knives don’t take as fine an edge and then lose their edge quickly.

High-Carbon Stainless Steel – The best of both worlds, this is tough steel that stays sharp while resisting rusting and discoloring. This is a common material for premium chef’s knives.

Titanium – An exotic-sounding metal, titanium doesn’t make the best knife blade. When it is used to make a knife, a layer of very sharp titanium is often sandwiched between two sheets of steel. A blade of solid steel is generally preferred to composite metal.

Special Additives to Steel

Some knives advertise being “high-XXX steel.” But what does that mean? The following are some of the common additives to the steel used in the best kitchen knives set.

Carbon – Carbon is present in all steel, but the more carbon present the stronger and tougher the blade will be. High enough carbon content, and it’s high-carbon steel.

Chromium – Chromium in steel is what makes it stainless steel and is resistant to corrosion and discoloration.

Manganese – This makes a blade harden better during the manufacturing process.

Vanadium – A very important additive for knives, vanadium makes a finer grain to the steel. This translates into a blade that takes a much sharper edge. Many high-quality chef knives use high-vanadium steel.

The Edge

There are several ways to shape the edge of the knife in the grinding process. Some are more common than others, and some will result in different cutting or maintenance features of the knife. While there are more edge shapes, these three are the most common among kitchen knives.

Flat (V) Grind – This refers to a flat blade with a V-shaped grind for the edge. It makes a triangular cutting surface that wears down into a very dull, square edge. It’s easy to sharpen, though. Most factory-produced kitchen knives have a flat grind.

Hollow Grind – This is a very sharp edge in which the edge looks like a smaller blade attached to the larger blade. The sharp edge out of the box comes at the cost of dulling very quickly unless properly maintained.

Convex – These edges are ground to be rounded slopes towards the edge of the blade. They are a good balance between a sharp edge and durability, but they can be hard to sharpen. They are also difficult to produce, so they aren’t very common.

Chisel Grind – Knives with these grinds aren’t very common, being limited mostly to Japanese knives. It’s an especially common grind among sashimi knives. Knives with this grind have a long bevel on one side and a short bevel on the other. It looks like a very lopsided V. This results in one side of the blade is almost completely flat, perfect for making very clean cuts.

Balance

A good knife is well balanced. This means that if you place the bolster of the knife on your finger, it should balance perfectly and not tip towards the blade or the handle. Balance makes a knife easier to use and safer as it reduces fatigue while chopping and gives the chef more control.

Length

The “standard” chef’s knife is 8 inches (20 cm) long. There are some variations to this length, though. Chef’s knives can range anywhere from 6 inches (15 cm) to 10 inches (25 cm). The decision ultimately comes down to the person using the knife and what that person is using it for most of the time. Larger knives are better suited to heavier chopping, while smaller knives are best for delicate slicing and carving.

Weight

Weight is largely a matter of personal preference. Some chefs like old-fashioned, heavy chef’s knives. For a chef doing a lot of heavy-duty chopping (such as large cuts of meat or disjointing), it could be a serious consideration. Others prefer some of the extremely light, modern knives. A lighter knife allows for much finer manipulations and much finer cuts.

Aesthetics

The look and feel of a knife are also important factors. As a good chef’s knife will last for many years to come, it must match the chef’s style. The best knives’ handles are typically done in dark colors if only to prevent unsightly stains of the handle. But even the style of the blade (European or Japanese) could reflect one’s aesthetic preferences.

Our Take

While we appreciate a beautiful block set just as much as the next chef, they are not a necessity. Gorgeous, yes. Needed? No. For the most part, over their careers, true professional chefs will rely on only a handful of knives and they will fiercely protect the edges. They’ll put that knife through 100 times more punishment in one year than most kitchen cooks will do to a knife in a lifetime. That one knife is an extension of their arm and never far from reach. You won’t see them deciding which of a 25+ piece set they’re going to use at the moment.

What You Do Need

In our opinion (and lots of pro chefs, too) you only need around 4 basic knives in your arsenal to get rocking in the kitchen. 

You need:

  • A quality chef’s knife – This is the workhorse of your kitchen. Never used off the cutting board.
  • A quality paring knife – For use in all peeling/trimming while holding the food in your hand.
  • A quality bread knife –For bread, sure, but also for carving large meats.
  • A good cleaver – Note this doesn’t have to be an expensive cleaver since it will be abused. But it’s indispensable for large hacking jobs like coconuts, lobsters, etc. Will also help keep your expensive chef knife from too much punishment.

Expanding past the 4th knife, we’d recommend a good boning knife-they’re fantastic for filleting or taking apart a whole chicken. Certainly not necessary, though, to finish out your own set. Those 3-5 knives alone will see nearly all the work in your kitchen and if you buy quality they’ll last you a lifetime.

Conclusion 

Finally, we are convinced that the Best Chef Knife of the year, which we have rewarded, will help you in your final selection.

We strongly recommend that you familiarize yourself with the characteristics of the knife you want, from sharpness to weight and versatility, before starting your journey.

Finally, we recommend that you wash your hands and dry with any cook’s knife to prevent rust or abrasions.

S.No.Chef Knife NameBuy Link
1.Victorinox Fibrox Pro 45520Buy Now
2.Zelit Infinity Alfa Royal Series Buy Now
3.DALSTRONG Chef Knife – 8″ Buy Now
4.Kumapur de Chef Utility KnifeBuy Now
5.Shun DM0706 8 inch classic Buy Now
6.Knife for Mac Professional MTH-80Buy Now
7.Desert Court Classic Santoku WU4176Buy Now
8.Global G-48 – Santoku hollow-bottomed Buy Now

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