As kitchen tools go, your knives are your closest friends—the ones you count on to be at your side through thick and thin. No matter what kind of knife you need, purchasing the right one for the job comes down to construction, design and feel. Pronto’s Kitchen Knife Buying Guide helps you focus on the qualities that will make the difference between knives that simply look nice, and knives that serve you well for a lifetime. With some care and consideration, it’s easy to choose a few knives that will do the work of many, and ideally, hold up well enough to be the last kitchen knives you ever need to buy.
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Experts say all you really need is a chef’s knife, paring knife and utility knife. Invest in these three essentials versus spending your dollars on full-blown knife sets, unless you plan to invest in a high-end set. Sankotu knives are rivaling chef’s knives in the US based on their versatility and smaller size, but those made in countries other than Japan use softer steel than the originals. If you want a sankotu, invest in Japanese-made.
Forged steel
Forged steel knives are more costly, but stronger and more durable than most stamped steel knives and are full tang which offers the cook better leverage and more balanced weight. Stamped steel quality is improving, however, and soon these less expensive blades may be as good as forged.
Blade composition
High-carbon stainless steel blades offer the best of all worlds: they’re strong, durable, won’t discolor or corrode, retain a sharp edge and are easy to care for.
The cutting edge
Fine-edge blades extend the life of your knives by allowing you to sharpen them again and again. When evaluating edge profiles or cutting angles, the smaller the profile, the more precise the knife will cut, however, they will be more prone to damage if used regularly on hard surfaces.
Handles and Handling
Read user reviews to hear how handle grips respond to wet or messy cooking conditions. If you have smaller hands, Wusthof and sankotu knives are known for being easier to grip, manage and maneuver.
We like Global’s 8” Chef’s Knife for delivering everything you possibly want in your most-used kitchen tool: modern design, an ice-tempered, Molybdenum/vanadium stainless steel blade that’s rumored to hold its sharp edge longer than other steel. It’s comfortable to hold and easy to handle. It may just be the last chef’s knife you ever buy!
We like Global’s 8” Chef’s Knife for delivering everything you possibly want in your most-used kitchen tool: modern design, an ice-tempered, Molybdenum/vanadium stainless steel blade that’s rumored to hold its sharp edge longer than other steel. It’s comfortable to hold and easy to handle. It may just be the last chef’s knife you ever buy!
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Epicurious.com - Site editors included Wusthof’s Ikon chef’s knife in its wedding registry essentials. “Cut through the wedding cake—and a whole lot more—with an 8-inch Ikon chef's knife from Wüsthof. Source: Epicurious.com
Consumer Guide - J.A. Henckels Professional S 9-Piece Knife Set: "J.A. Henckels produces a number of different cutlery lines—all of exceptional quality. The professional ‘S’ line, one of its most popular, features the classic black handle with three-rivet styling. These knives are extremely sharp, well balanced, and sturdy." Source: Howstuffworks.com
CookingforEngineers.com- “Best Value for Almost Outstanding Performance: Tojiro DP F-808 21cm Gyoto Chef's Knife ($50).” Source: CookingforEngineers.com
Australian Marc Henry’s Furi Knives have been seen in the hands of Nigella Lawson on her television show Nigella Bites. Nigella loves her mezzaluna almost to the point of other cutlery exclusion, so if she’s using Furi you know you can’t go wrong adding them to your own kitchen. Source: cookingevents.com
You’ll pay up to $100 for high-quality, single chef’s knives and basic stamped-blade knife sets (chef’s, bread, paring, utility and steak knives). Storage and organization may vary from cloth knife roll to plastic case to wooden block.
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Spend a little more ($100-200) and you can purchase forged steel starter knife sets featuring 2-4 pieces, depending on the brand and the quality of the steel used for the blade.
High-end knives ($200+) are made from the quality forged steel blades, enough to satisfy serious cooks and professionals and may feature innovative technologies like Simaforge one-piece construction in sets ranging from 6-10 pieces.
What are the terms and definitions I need to know about?
Sankotu
Japanese version of the traditional Western chef’s knife that’s said to handle meat, fish, poultry and vegetables equally well. Sometimes favored by cooks with smaller hands, this fine-edged, forged steel blade is gaining popularity in the culinary world.
Forged Steel
Forged knives are individually cast from molten metal which results in a stronger, more durable blade than those stamped from cold-rolled steel. Forged knives are more expensive to produce
Fine Edge
Knife blades that are smooth, not serrated.
Flat Ground
Flat ground blades are sharpened evenly from the spine to edge. In order to be considered a true flat ground blade, the knife must have no bevels.
Bolster
The thick piece of metal where blade meets handle, usually found only on forged steel knives. Some cooks prefer the leverage and protection a bolster gives their cutting hand, as well as the heft of the added weight. Some bolsters stop short of the blade edge to allow for easier sharpening.
Tang
The continuation of the blade through the handle. Full tang means the blade extends all the way to the butt of the handle and this gives a knife balance and stability, given that it’s the actual blade your hand is wrapped around, not just something attached to it.
If I only had one knife it would be a Santoku. I first used one in a professional kitchen and now use it for everything at home. I haven't touched the traditional western style chef's knife in a very long time. I love the way it handles onions and carrots as well as meat and fish. It is parti... more »
