Although the assortment of knives on the market is overwhelming, there are really only four types of knives you absolutely need, tops. And a lot of chefs will tell you that a lone chef's knife will more than suffice.
Each day in the kitchen, I wield my two favorites: a chef's knife for chopping vegetables and slicing meat and a paring knife for peeling fruit. Apart from a utility knife for carving and a bread knife for the obvious, they cover all of my food prep needs.
Collectively, we at Insider Reviews have interviewed professionals ranging from Pat LaFrieda of LaFrieda Meat Purveyors and Mark Noguchi of Pili to gather input on what makes a good knife, and we've incorporated their sage advice below.
Updated 8/26/20: We replaced our recommendation for best paring knife with a newer option from Victorinox's Fibrox line. We also added some longterm testing notes, included a few options that didn't make our top five but are worth checking out, and consulted multiple experts regarding our picks, including Pat LaFrieda of LaFrieda Meat Purveyors and Chef Mark Noguchi of Pili.
I've used my Wüsthof Classic 8-Inch Cook's Knife almost daily for nearly two decades to prepare both Chinese and Western dishes. I've chopped, cut, sliced, and diced countless ingredients (vegetables, fruits, meats, tofu) of different thicknesses and textures with ease.
Constructed of high-carbon stainless steel, the knife's blade has a slightly rounded belly for efficiently rocking it back and forth while cutting. The honed, extremely hard metal creates a sharp cutting edge that retains its sharpness well. The 5-inch-long handle is made of very durable engineered thermoplastic. This forged knife has a full tang that's riveted to the handle in three places.
I find the handle very comfortable — even when I'm chopping thick, hard ingredients like melons and carrots for a long time — and balanced in weight with the blade. Also, I really like that this 11-ounce knife is not too heavy to cause fatigue, but hefty enough to help enormously with cutting. You get both force and control.
In my experience, the versatile Wüsthof Classic 8-Inch Cook's Knife is excellent for working on diverse ingredients. Good Housekeeping used it to slice tomatoes, chop onions, debone a chicken, and even shred basil into fine ribbons. For that last task, I admit that I employ a smaller, lighter utility knife, and like me, testers at Food & Wine found that "the delicate leaves get ever-so-slightly bruised on the edges" from this chef's knife.
Although advertised as dishwasher safe, I urge hand washing and drying the Wüsthof Classic 8-Inch Cook's Knife. Good Housekeeping named this knife "Best Overall Chef's Knife" and "Top Lab Pick." Food & Wine dubbed it a "Best Tough Workhorse," and former international culinary professional Daniel Gritzer of Serious Eats chose it as the "Favorite High-End Western Chef's Knife."
Pros: Sturdy, heavy-duty, versatile, well-constructed, sharp
Cons: Not inexpensive, less nimble than lighter knives
The best budget chef's knifeMade in Spain, Henckels International Classic 8-Inch Chef's Knife has a blade of stainless steel that's honed for sharpness and precise cutting. This forged knife has a full tang that is triple-riveted to a polymer handle. The 4.72-inch-long handle is well-balanced with the blade.
The cutting blade accommodates many different tasks, including chopping, dicing, slicing, and mincing vegetables, fruits, meat, and fish. Good Housekeeping noted that it performed an "ace job of blitzing parsley into dust, dicing onions, or deboning a chicken." Testers at Food & Wine found that like the Wüsthof Classic 8-inch Cook's Knife, Henckel's International Classic 8-Inch Chef's Knife slightly bruised basil leaves when slicing them, but successfully cubed butternut squash and cut through a chicken's breastbone.
Although advertised as dishwasher safe, J.A. Henckels International Classic 8-Inch Chef's Knife is best washed and dried by hand. The manufacturer Zwilling J.A. Henckels is very well known for delivering durable, high-quality knives at moderate prices.
Designating this model as the "Best Value Chef's Knife," Good Housekeeping noted that it has the "heft, shape, and performance of a splurge-worthy chef's knife but comes at a much nicer price point." Food & Wine called it a "Best Tough Workhorse." Sharon Franke, a professional culinary equipment tester formerly of Good Housekeeping, named it "Best Budget Knife for More Serious Cooks." She said, "Honestly, this knife is almost exactly the same as the Wüsthof. It's just a small step down in terms of materials."
As a runner up, and a slightly more affordable option, we also recommend Victorinox Fibrox knives. They're a little lighter in weight, which some people might not like, but they're every bit as good and found in commercial kitchens the world over. That's also why we included this four-piece set of the Fibrox in our guide to the best kitchen knife sets.
Pros: Great value, versatility, excellent cutting performance
Cons: Squared edges on handle uncomfortable for some
The best paring knifeThe Victorinox Fibrox 3.25-inch Straight Paring Knife is great for any culinary MacGyver, and it's part of why we recommend this four-piece Fibrox set to anyone looking for an affordable starter set.
With its 3.25-inch-long blade, this Swiss-made stamped knife can handle jobs ranging from peeling or seeding fruit to slicing onions to mincing garlic.
In terms of performance, though, the Victorinox Fibrox 3.25-inch Straight Paring Knife more than pulls its weight. Commending its control and versatility, Wirecutter reported that this knife excelled in hulling strawberries with one smooth, circular action as well slipping beneath a shrimp shell for efficient peeling and deveining.
I have to admit that I sometimes put my paring knife in the dishwasher since it's small and — unlike a large chef's knife — blends in with regular cutlery. The Victorinox Swiss Army 3.25-inch Straight Paring Knife is machine washable. Good Housekeeping ran it through repeated dishwashing cycles and found only one small speck of rust. Even if this paring knife gets a bit worn after going through the dishwasher many times, it's very inexpensive to replace.
This knife is Wirecutter's "Top Pick" for paring knives and the "Favorite Paring Knife" of Cook's Illustrated of America's Test Kitchen. Good Housekeeping rated this model 4 out of 5 for ease of use, 5 out of 5 for design, and 4 out of 5 for performance.
Pros: Inexpensive, sharp, very maneuverable, and easy to control
Cons: Feels flimsy (especially thin plastic handle) and too lightweight for some
The best utility kitchen knifeSmaller than a chef's knife and larger than a paring knife, Shun Classic 6-inch Utility Knife can take care of most jobs that the other two perform. Handcrafted in Japan, this knife sports a blade that's thin but very strong. The blade's core is made of Shun's proprietary advanced steel that's hardened by additional carbon, cobalt, chromium, and tungsten. This core is wrapped with multiple layers of Damascus stainless steel clad to resist wear and corrosion as well as retain an extremely sharp edge.
Weighing 6.4 ounces, this Japanese knife is lighter than some Western utility knives. What makes it a little similar, though, is its very slightly curved belly. Instead of being completely straight like many Japanese knives, the Shun Classic 6-inch Utility Knife has a cutting edge conducive to rocking moderately when cutting.
The D-shaped handle is made of smooth PakkaWood, an engineered wood/plastic composite material that's dense, water-resistant, and warp-resistant. Many Amazon customers noted that this handle is comfortable and fits their hands well.
The Shun Classic 6-inch Utility Knife can be used like a large paring knife or small chef's knife. I use my utility knife for trimming broccoli, slicing onions, cutting sandwiches, and other "medium-size" jobs. But it's not good for bigger or more heavy-duty jobs like deboning a chicken.
Shun was the first brand recommended by the prep cook I interviewed, and Good Housekeeping also loved this company. Hotel sous chef Ivan of Knife Lover named this knife his top pick for 6-inch kitchen knives.
Pros: Very sharp, retains sharp edge well, versatile, lifetime warranty
Cons: Brittle blade prone to chipping
The best bread knifeDon't worry about flattening a fresh (or not-so-fresh) loaf of bread with the Mercer Culinary Millennia Wavy Edge 10-inch Wide Bread Knife. This stamped knife has a thin, flexible blade made of high-carbon, stain-free Japanese steel as well as durable, rubber-like plastic handles.
The blade's serrated edge is designed to cut through a tough and/or hard exterior layer (like the bread's crust) and not tear or crush a soft interior. The textured handle resists slipping, which you want to avoid with such a sharp knife.
Cook's Illustrated described this knife as "our go-to knife for slicing everything from bread to tomatoes to sandwiches. Its sharp points and grippy handle make it both powerful and comfortable." When Wirecutter tested it, the knife performed well overall, easily cutting sandwiches and cinnamon rolls. But it did shatter the bread crust a little and left teeth marks on roast beef slices.
Good Housekeeping noted that although this knife sliced foods without much added force, the blade's deep and wide serrations allowed a little less control, and it was challenging to cut wafer-thin slices and resulted in imperfect edges. Nonetheless, they said that they recommend this knife for people who aren't overly concerned about precision-cutting for some breads and meats.
We don't recommend washing the Mercer Culinary Millennia Wavy Edge 10-inch Wide Bread Knife in the dishwasher. Wash and dry it by hand before putting it away in order to protect the serrated cutting edge.
Pros: Good value, excellent serrated cutting edge, limited lifetime warranty
Cons: Doesn't cut wafer-thin slices with perfect, teeth-mark-free edges; not great for meats
Things to keep in mind when shopping for knivesTreat your knives well, and you'll reap years of sharp service from them.
To determine if your knife is still sharp, try one of the following tests:
Dexter-Russell and Victorinox Fibrox Pro: Both of these brands are some of the most popular basic stock items in commercial kitchens the world over. They're affordable, balanced (if lightweight), and almost indestructible. The weight is often the only thing holding them back when it comes to most people's concerns about performance, but you can't beat the price, and you can trust these brands and their knives as much as any. Deciding between the two is a matter of personal preference, though we will say that when it comes to seafood-handling tools, Dexter is tops.
Shun: If you're looking for a Japanese-style chef's knife, then Shun, the brand we recommend above for a utility knife, is a popular pick with its small handle and hard steel (60 HRC), offering up long-lasting edges. Just know that you will probably want to regularly sharpen a blade like this.