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Home Home & Kitchen Top 10 Best Chef’s Knives in 2022

Top 10 Best Chef’s Knives in 2022

by The Mind Blown

Any job is easier when you are using the right equipment and gets much harder whenever you are forced to use something inferior.

This goes for everything from stock car racing all the way down to the simple task of cutting meat and chopping vegetables.

If you haven’t outfitted your kitchen with the proper cutting utensils, you’re working too hard every time you carve a turkey, slice up a steak, or just dice up fruit for your protein shake.

Don’t let something as weak as poor cutlery make your life harder.

Whether you’re a connoisseur of the kitchen, a professional of the pantry or just a person that wants a knife to do as it is supposed to, choosing a good chef’s knife is important.

Chef’s blades are slightly different than average kitchen knives in that they are intended to reduce user fatigue, maintain an edge for longer periods, and give you a versatile cutting ability so that you don’t need to change instruments partway through your culinary symphony.

Certainly, you don’t need to be a chef to appreciate these fine knives, but it helps that each of our 10 best chef’s knives are all professional grade.

VICTORINOX 8” FIBROX

Victorinox Fibrox Pro 8-Inch Carving Knife with Stiff Blade
  • Dependable, sturdy, easy to carry
  • Great for everyday use
  • Swiss made precision
  • Package Dimensions : 5" L x 2" W x 4" H

For Beginners: The price and the style of this knife just calls out for the home cook who needs a good knife for everyday use.

The stainless steel blade has a high carbon content to hold an edge longer, while the conical grinding of the blade allows you to cut easily from any angle with equal effectiveness.

The Fibrox handle prevents slipping and is easy on the hands. Even if you aren’t acclimated to gripping a blade for long chopping sessions, you won’t tire out.

Just don’t give it to your girlfriend when she is mad at you, as its perfect balance makes it exceptional for throwing.

ZYLISS 7.25-INCH CHEF’S KNIFE

Sale
ZYLISS Chef's Knife with Sheath Cover, 7.25-Inch Stainless Steel Blade
  • High-carbon stainless steel blade retains super sharp edge for long lasting use
  • Safety blade guard protects knife for travel and storage
  • Perfect for prepping fruits, vegetables, herbs, meats, poultry and fish
  • Ergonomic handle with soft touch rubber grip, reduces hand fatigue and allows for precision and control
  • 5 Year Zyliss Guarantee, Dishwasher Safe - Handwash Recommended

Ergonomic: It is easy to get turned off of the Zyliss because the price tag makes it seem like a cheap blade.

Admittedly, it won’t hold an edge as long as many others, and you aren’t likely to find it in many high-end kitchens.

On the other hand, anyone who suffers from arthritis, hand cramps, carpal tunnel, or standard slicer’s fatigue will probably keep one on hand because the handle is so buttery smooth and ergonomically designed that it is very easy on the fingers and wrists.

It will need a little more TLC to keep it in top condition, but holding it is like shaking hands with an easy chair.

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WUSTHOF CLASSIC HOLLOW-GROUND SANTOKU KNIFE

Sale
Wusthof 1040131317 Classic Santoku Knife, 7-Inch, Black
126 Reviews
Wusthof 1040131317 Classic Santoku Knife, 7-Inch, Black
  • KITCHEN WORKHORSE – The WÜSTHOF 7” Classic Santoku is essential for preparing any meal. This all-purpose cook’s knife can be used for chopping, mincing, slicing and dicing
  • WÜSTHOF CLASSIC SERIES – The Full Tang, Triple Riveted handles of the Classic Line offer the widest range of cutlery that can satisfy every home cook or professional chef. The WÜSTHOF Classic Series has been our best-selling series for generations
  • PRECISION FORGED – The 7” Santoku is forged from a single block of High Carbon Stainless Steel and tempered to 58-degree HRC. The Precision Edge Technology (PEtec) yields a blade that is 20% sharper with twice the edge retention than previous models. WÜSTHOF Classic Series Knives feature a full bolster and finger guard
  • RAZOR SHARP – High Carbon Stainless Steel Blades, precisely cut with the latest state of the art technology for incredible sharpness and easy maintenance. WÜSTHOF kitchen knives are Hand Wash Only
  • CENTURIES OF TRADITION – Family owned for seven generations, WÜSTHOF was founded in Solingen, Germany over 200 years ago. WÜSTHOF’s cutlery carries the Solingen name, a designation reserved for products that meet the strictest quality standards

Cleaver Blade: Chef’s knives are often large and unwieldy for smaller users.

This one is favored by those of diminutive stature with smaller hands or those that feel they need a little more control over their blade.

It is made with high-carbon-steel in the traditional Wusthof quality, so it will outlive you.

It comes in 5 or 7-inch options, which are easier for smaller chefs. It is a cleaver blade-stylee making it excellent for chopping meats and mincing vegetables.

No one will laugh at the size of your knife after they try it out.

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Global 8.25″ Heavyweight Chef’s Knife

Global 8.25" Heavyweight Chef's Knife
  • Precisely balanced 8-1/4-inch chef's Knife
  • Blade made of high-tech molybdenum/vanadium stainless steel

Heavy Cutter: Global is known for making chef’s knives that add a little extra heft for hard-core slicing and dicing.

This model is a molybdenum/vanadium stainless steel that can hold an edge for ages and take Gordon Ramsay-level abuse.

Many people enjoy the smooth design wherein the blade and handle are one, offering a greater sense of accuracy.

It is 8 1/4 inches making it slightly longer than average, but the svelte handle works for cooks of any size.

The point angle is slightly more acute for easier rocking, and the weight helps with serious chopping.

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SHUN PREMIER CHEF’S KNIFE

Shun Cutlery Premier 8” Chef’s Knife; Lightweight, Agile, Extremely Comfortable Grip, Perfect for Slicing, Dicing and Chopping a Full Range of Foods, Beautiful and Versatile, Handcrafted in Japan
  • Premier 8-inch Chef’s knife will quickly become the most used knife in the kitchen; lightweight, agile and offering an extremely comfortable grip, users never want to set the knife down
  • Razor-sharp edge of blade is perfect for slicing, dicing and chopping a full range of fruits, vegetables and other foods; thinner, lighter blade makes this knife less tiring to use
  • Contoured, walnut-colored PakkaWood handle rests comfortably in any hand; hammered tsuchime finish helps release food easily when cutting for a smooth clean cut
  • Shun Cutlery knives make prep work fun and takes a typically mundane task from boring to exciting; Shun’s knives are hand-sharpened, handcrafted and have a strong Japanese heritage
  • Very comfortable and easy to use: hosts, hostess, chefs, families, husbands, wives, grandparents, entertainer, party hosts, cooks, aspiring chefs, homeowners and newlyweds will love it

Light as a Feather: If you’ve ever been sitting right at the bar at Benihana’s, then odds are you have seen one of these whipping past your face at subsonic speeds.

The blade is made of Damascus steel that has been hand-hammered for a textured look that also prevents food from sticking to the blade.

It has a thinner design that comes with a 16-degree blade angle, which is 4-6 degrees less than most European knives, so it bears a razor’s keenness.

Though the handle is Pakkawood, the entire knife is dishwasher safe.

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WUSTHOF CLASSIC COOK’S KNIFE

WUSTHOF 1040330120 Classic IKON Cook’s Knife 8 Inch
923 Reviews
WUSTHOF 1040330120 Classic IKON Cook’s Knife 8 Inch
  • KITCHEN WORKHORSE – The WÜSTHOF 8” CLASSIC IKON Cook's Knife is essential for preparing any meal. This all-purpose cook’s knife can be used for chopping, mincing, slicing and dicing
  • WÜSTHOF CLASSIC IKON SERIES – Features a sleek and sophisticated black handle with a double bolster for exceptional balance, beauty, and the ultimate cutting experience. Classic IKON: Design, Ergonomics, and Quality Perfected
  • CHEF’S KNIFE – Features an 8” long blade with a distinctive double Bolster design for professional-style heft. German Made Cook’s Knife with a sleek ergonomic handle design made from a long-lasting synthetic material to resist fading and discoloration
  • PRECISION FORGED – Forged from a single block of High Carbon Stainless Steel and tempered to 58-degree HRC. The Precision Edge Technology (PEtec) yields a blade that is 20% sharper with twice the edge retention than previous models
  • CENTURIES OF TRADITION – Family owned for seven generations, WÜSTHOF was founded in Solingen, Germany over 200 years ago. WÜSTHOF’s cutlery carries the Solingen name, a designation reserved for products that meet the strictest quality standards

Most Versatile: The next time you want to complain to a professional chef about a meal, this is probably what they are going to grab to threaten you with because very few restaurant kitchens don’t have one of these around.

The body is a classic full tang, 3 rivet style. The blade is carved down and sharpened by Wusthof’s laser technology to create and retain a sharper edge, which is then hand sharpened until it is ready for surgery.

The composition is high-carbon stainless steel that needs minimal maintenance. It comes in any size you desire.

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HENCKELS TWIN FOUR STAR II CHEF’S KNIFE

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ZWILLING J.A. Henckels 34891-203 Chef's Knife
  • Sg2 (Mc63) micro-carbide powder steel
  • Designed to Master blade Smith Bob Kramer's exacting specifications
  • Traditional 3-Step hand sharpening for exceptionally high sharpness

Forever Sharp: Great cooks that are lazy about their equipment tend to love this Henckels because it stays sharp endlessly.

The reason for this is the blade is made from a single piece of stainless steel that is then ice-hardened as it is being made, which allows it to retain a particular shape once it has been set.

The polypropylene handle is comfortable without feeling soft or giving, so fatigue is greatly reduced. The design is new for Henckels with a full tang body and capped handle.

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KYOCERA CERAMIC CHEF’S KNIFE

Kyocera Advanced Ceramic Revolution Series 6-inch, Chef's Santoku Knife, Black Blade
  • Ultra-sharp, pure advanced ceramic blades will maintain their edge up to 10x longer than steel blades
  • Lightweight and easy to clean, the blades will not brown food, are rust-proof and resistant to acids
  • The chef's santoku is an all-purpose knife for everyday slicing, dicing and mincing of vegetables, fruit and boneless meats and not to be used on hard or frozen foods

Ceramic Slicer: Traditionally, ceramic chef’s knives have not been able to break into the big time.

Issues with dulling, snapping, chipping, and myriad other problems have held them back. No longer.

The Kyocera is a zirconium oxide blade that actually works better than many of its true metal counterparts since it can keep an edge for ages longer.

It is made by a diamond grinding process that hones it to microscopically precise levels.

It also resists all of the corrosive materials that can ruin a good metal knife over time.

Add in a perfect balance with the resin handle and a low price, and you might find yourself a ceramic convert.

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BOB KRAMER 10″ CARBON STEEL CHEF’S KNIFE BY ZWILLING J.A. HENCKELS

Sale
ZWILLING J.A. Henckels 34891-263 Chef's Knife
  • Sg2 (Mc63) micro-carbide powder steel
  • Designed to Master blade Smith Bob kramer's exacting specifications
  • Traditional 3-Step hand sharpening for exceptionally high sharpness

Long Blade: It is a rare chef – or a giant – that actually prefers a 10″ blade, but when that is the only thing that will cut the mustard, then there is no substitution for this beauty.

The gentle downward arc helps anyone cut from a standard angle without strain.

The high-carbon steel is easy to sharpen and clean, while the African blackwood handle is shaped with ergonomics in mind and to help work with the weight of the blade for fast, smooth action.

Even if you’ve never considered changing for longer chef’s knives, this will make a believer out of you.

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Buying Guide

No matter what cutlery and culinary tools you own, chef’s knives are almost always included. A high-quality chef’s knife can last for years. Most brands are very durable and can last several years if properly cared for. But if you’re not a skilled chef, or perhaps someone who cooks occasionally, you probably don’t want to invest a fortune in knives. Still, to get some great budget-friendly yet really good alternatives, searched on Amazon for your best kitchen and chef’s knives reviewed by the most passionate reviewers. Here are my picks for the top five best brands and their best sellers.

If you are looking for a great multi-purpose knife, the Swiss army knife is an excellent choice. It’s extremely sharp, holds up to multiple cutting tasks, and even has a beautiful design with an etched blade and clip point tip. The Swiss army knife is made of high-quality stainless steel and has a comfortable nylon sleeve and handle, making it comfortable to hold. Even if you are a beginning chef and are just trying to prep food, this multi-functional knife will serve you well. It also comes with a comfortable, red leather carrying case.

best chefs knives

The Villaware Collection offers many single-bladed, comfortable-to-hold, multipurpose knives that are perfect for a wide variety of cutting tasks. They are made of high-quality, stain-resistant stainless steel and come in various colorful designs, including plaids and checks. There are several models with a serrated blade and also include a scoped blade for precision cutting. The knives are comfortable to hold, and the blade slots easily into the handle, making it easy to open and close. The sheath is removable and lightweight, which allows you to carry them around safely.

The Villaware Chef knife line includes the following single blade, multi-bladed, comfortable to hold, and versatile cutting tools: The Sthof SS knives, which include the traditional style ball and socket construction, the patented v-groove cutting edge, and the V Grind edge, which creates a smooth, fine-edged edge. The blade locks open with a one-piece lock and a one-half-inch handle size, making these chef knives ideal for any size hands. These knives are very comfortable to hold and have a two-way blade opening system with an included pocket clip. The blade is fully tempered for optimum performance and is made from strong, lightweight stainless steel.

The Villaware Mac knives are made of solid, durable materials and are made to exacting standards. The blades are ergonomically designed and are fully functional with precise sharpening, and are ergonomically contoured for ease of use. The blade is made of high-quality, lightweight stainless steel. They also come with an eight-position bevel for optimal sharpening. The handle is full leather and textured for grip. Overall, the knife is pretty small but comes in a pinky finger guard that is perfect for those little grip quirks.

Japanese knives are also known as Wusthof knives and were first introduced in Japan in 1976. They are the maker of the original chef’s knife and were the first to incorporate a pocket clip. The traditional design is a flipper on a wood block with the blade lined up with the sharp point facing out. These knives are available in several different blade styles such as drop point, dull and high carbon. Some of the more common designs include the straight, drop-point, western, and sambo. The Wusthof Classic Series, which is offered in everything from steak knives to pocket knives, is one of their more popular lines.

For those who are looking for a good quality multi-purpose knife to create a variety of recipes, a Schrade Trimpsmith Grand Master is a great choice. This knife has a traditional design, with a full back-strapped knife opening and an L-shaped clip for storage. While it isn’t actually a chef’s knife, this is a very good all-purpose multi-purpose knife that will please the chef at heart.

For a more heavy-duty style of knife, a Remington might be a good choice. Many westerners favor them for taking down larger animals such as a hog. The durability of these makes them ideal for this use; however, they do need some assembly and are usually rather large. Some lighter-duty ones are easier to assemble but also have a more casual look. Overall, all of the knives mentioned above offer good options for just about any type of chef.

Frequently Asked Questions

What are the different types of chef knives available?

There are three main types of chef knives:

Traditional Chef Knife – This is a blade intended for simple cutting. It will have a sharp edge on one side, but otherwise, just be straight without curves or bends. The other side can have a serrated edge to allow for sawing through bones and other tough items. These blades tend to measure between 8 inches and 12 inches long.

– These are also good for chopping, dicing, mincing, etc.

– Also, the user can rock the blade back and forth when cutting vertically to make shorter work of foods like celery or carrots, which are difficult to cut.

– This knife is the most preferred because of its versatility and simplicity

Santoku – These blades are also intended for simple cutting. Still, they have a much thinner blade than traditional chef knives and a straight edge with no serrations at all on either side. They tend to measure between 5 inches and 8 inches long.

– Like the traditional chef’s knife, these can be used for chopping vegetables or fruit

– However, they are more likely to slip around when trying to chop through bones or frozen food

– The thinness makes them ideal for slicing meat into strips quickly and easily. They can even make short work of skinning certain types of fish.

These knives aren’t as versatile as traditional chef’s knives. They should be avoided for heavy-duty jobs such as cutting through frozen food or bones.

Boning Knife – This knife is intended to get in between meat, skin, and bones to separate them during the butchering process. It usually has a long thin blade and may come with a serrated edge on one side. These blades tend to measure between 5 inches and 9 inches long.

– They can also be used for various other purposes, including filleting fish, de-boning chicken legs, etc.

– The shorter length makes it easier to handle than larger chef knives, although they still work well when chopping smaller things like fruit

– However, these should be used when working with boneless meat or fish as they can easily slip off the bones and cause damage.

What are the pros and cons of carbon vs. stainless steel chef knives?

Carbon steel chef knives tend to be sharper than their stainless counterpart due to a thinner blade.

Carbon steel is also easier to sharpen when it gets dull but requires more attention because it will rust if not properly maintained.

For those who cook frequently or have a busy schedule where they’re constantly using their knife, stainless steel might be a better option as it won’t need as much maintenance. It will hold its edge longer between sharpening sessions. It may take a few times for you to get used to sharpening your carbon steel knife before you master doing so.

Carbon steel is often more expensive than stainless steel.

Both have their benefits and drawbacks, so you’ll have to decide whether or not it’s best for you based on your budget, cooking habits, and how frequently you’ll use the knife.

What are some general care tips for any chef knife?

– Use a wooden cutting board to help prevent damage to the blade

– Always hand wash your knife after using it

– Don’t let it sit in water after washing, as this can cause the blade to rust

– Dry the knife thoroughly before storing it away somewhere safe where it won’t get damaged by other items stored nearby

– If your blade does happen to get damaged, you can either take it to a professional for repair or attempt to fix it yourself. Either way, do not use any chef knife that has a damaged blade as the results can be dangerous and life-threatening if you aren’t careful!

Can I use a ceramic knife instead?

Yes and no. Ceramic knives are just as sharp as carbon steel but won’t rust, so there’s no need to worry about maintaining them with oil to prevent corrosion. They also don’t leave an aftertaste on food like metal blades might since they’re made from natural materials such as clay and sand instead of steel.

However, they will chip eventually, which means replacing them often if you use them regularly. These knives shouldn’t be used by people who aren’t 100% sure how to properly sharpen or take care of them, as the small blades are prone to snapping and breaking if not handled with extreme care.

You really shouldn’t be cutting meat on your chopping board since you’ll dull your knife much faster. This can damage your blade and make it less effective for cooking.

What are the best types of knives for cutting meat?

A carving knife is a serrated blade with a handle. They’re great at carving up large pieces of poultry, steak, etc. However, they definitely won’t help with smaller tasks such as slicing vegetables or fruit.

They should be used for carving meat at the dinner table and NOT when cutting up ingredients.

What are some other essential chef knives?

A filet knife is a great option if you’re looking for a good knife to use while cooking fish or boning out a whole chicken. When filleting a fish, it’s best to use a long blade with a thin profile to prevent tearing the flesh apart while trying to work around bones and scales.

Filet knives also come in handy when you need to get your hands inside of poultry or other meats without puncturing anything crucial.

What are santoku knives?

Santoku knives feature a well-balanced design that’s between a chef’s knife and a nakiri blade. These blades typically have a flat edge on one side and a slightly curved blade on the other, providing better knuckle clearance when working with fruits or vegetables.

What makes a great nakiri blade?

Typically, blades that are between 10 and 14 inches long work well as nakiri knives. Nakiris feature a Japanese design where they get their name since “Naku” means to slice or divide.

They have a flat edge on one side and a straight back on the other, so their versatility is the best thing about them. They’re perfect for slicing vegetables, fruits, boning out meat, cutting through shellfish such as lobster and crab legs – basically anything you would use a chef’s knife for!

What should I do if my santoku or nakiri knife starts rusting?

You can attempt to clean off any rust by using an abrasive sponge to rub off the affected area.

However, if it has gotten really bad, you should always take your blade to a professional because excess rust can damage the overall knife and make it unsafe to use.

Sometimes all it takes is a little bit of elbow grease or a different type of sharpening stone or steel to get knives back into tip-top shape again. It depends on how damaged they’ve gotten from being neglected.

As long as you show them some love and care every once in a while, even old knives that have been well used over time can be repaired with enough dedication!

Why should I avoid ceramic knives?

Ceramic blades are great for those who prefer not to use other types of cutlery, but they are prone to chipping. This makes them a less practical option for people who need knives that are multi-purpose AND durable.

What’s the difference between honing steels and sharpening stones?

Honing steels can be used daily to keep your knife slightly sharpened in between major sharpenings with a stone or other device. They straighten out the blade of your knife, so it keeps an even edge which is especially useful if you don’t want to sharpen your blades very often.

Sharpening stones do more than just hone, though! Different types of stones exist, depending on how dull your knives are. For instance, you might use a coarse whetstone first, then follow up with a lighter grit stone if your knives need more sharpening.

Nowadays, you can even purchase electric sharpeners that will automatically do the work for you! This is great for those who don’t like using traditional methods of knife care and prefer to do everything manually without electricity.

What types of knives should I avoid?

Never use a knife that has been improperly sharpened, is badly damaged, or just not strong enough to handle the work it needs to do!

If you aren’t ready to invest in high-quality cutlery and prefer something inexpensive, you can always go for stainless steel blades since they are easy to clean and usually require little maintenance.

Just know that anything besides carbon steel will become dull more quickly than other types, so if you choose this alternative, make sure you have good honing steel nearby when your knives start getting dull.

Always remember that your safety comes first – NEVER try to fix a blade with tape or some other temporary solution because this will inevitably cause more damage in the long run.

Why do knives get dull?

Knives can become dull from incorrect use or lack of maintenance which means they will need regular re-sharpening.

To sharpen a blade properly, make sure it has been washed thoroughly and remove any dirt or dust particles before getting started. This will make it much easier to tell when your blades are completely clean and ready to be sharpened! A good tip is to always wipe your knives off with a dry cloth after washing them, so you know exactly when they are ready to be sharpened.

If your blades are more than just slightly dull, it’s best to go ahead and get them professionally sharpened. This means bringing them to a professional knife sharpener – not doing it yourself!

Some people might think this is being lazy. Still, the professionals have the right tools for the job and do an excellent job every time with no risks of damage or injury. After all, why take chances when you can make sure your knives come out in prime condition every single time by simply leaving them in the hands of experts?

Will I always need to use both hands while using my chef knives?

You should always use two hands when using a chef knife because this will give you the best possible control over your blades.

However, if you are comfortable with your skill level, then feel free to let go of one hand and use only one to cut if it makes things easier! There is nothing wrong with taking shortcuts here and there as long as you make sure never to take any unnecessary risks while doing so.

Conclusion

Now that you know the basics of choosing and caring for your knives, you should be ready to go out there and shop!

Remember to always look for durability, sharpness, and ease of maintenance when picking out your kitchen cutlery. You can’t expect to get everything you want (like affordability or low maintenance). Still, it’s important not to sacrifice quality in favor of saving a few bucks either.

Always remember that buying knives is an investment – once you purchase good ones, they should last for many years before needing heavy re-sharpening or other repairs. It might be hard at first (especially if the budget is tight), but it will pay off over time as long as you make the right decision the first time around.

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Last update on 2022-01-18 / Affiliate links / Images from Amazon Product Advertising API

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