Best Kitchen knives Reviews

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Best 6 Kitchen knives Reviews

If you can upgrade just one piece of kitchen equipment, most pros will tell you to invest in a good knife. The best kitchen knives on the market can make all the difference, allowing you to prep faster and more precisely. But where to start? To help you get slicing and dicing faster, we consulted some of the world’s best chefs to find out what knives they use at home. They recommended a boatload of beautiful everyday blades that work for all kinds of kitchen tasks – from slicing meat and dicing veggies to crushing garlic and filleting fish. Plus, you might find something you never knew you needed, like a cleaver (it’s not as scary as it sounds, we promise). Take a closer look at the best kitchen knives chefs can’t live without when they’re cooking at home.

1 Hast Chef Knife-8 Inch-Professional Kitchen Knife

Hast Chef Knife-8 Inch-Professional Kitchen Knife

This chef's knife stands out for its lightweight, one-piece design. The handle fits comfortably in the hand, and it cuts smoothly with its thin, sharp blade. It comes in three colors, including silver (pictured here), matte black and shiny gold.
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9.3
2 WÜSTHOF Classic 7″ Craftsman Knife

WÜSTHOF Classic 7″ Craftsman Knife

WÜSTHOF’S CLASSIC full-tang knives are precision-forged from a single piece of an exclusive high-carbon stainless steel. CLASSIC knives feature a new handle design made of a highly durable synthetic material – Polyoxymethylene (POM) – which has a tighter molecular structure to resist fading and discoloration.
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3 Shun Cutlery Classic 6-Inch Chef’s Knife

Shun Cutlery Classic 6-Inch Chef’s Knife

Add THE must-have all-around food prep knife to your collection with the Shun Cutlery 6-inch Classic Chef's Knife. This Japanese knife is small, light and extremely maneuverable. It's wide enough to keep knuckles off the cutting board with a curved belly that can be gently "rocked" through herbs and spices for a very fine mince.
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4 Misen Chef Knife – 8 Inch Professional Kitchen Knife

Misen Chef Knife – 8 Inch Professional Kitchen Knife

This chef’s knife from direct-to-consumer company Misen is made of Japanese AUS-8 high carbon stainless steel, which means it's tough, durable and super sharp. Its blade is sharpened to 15˚, which is sharper than traditional Western-style knives that are typically sharpened to 25˚.
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5 Henckels Classic 8″ Chef Knife

Henckels Classic 8″ Chef Knife

The Henckels International CLASSIC 8" Chef's Knife boasts a precision, fine-edge blade that is honed for long-lasting sharpness. Chop potatoes, dice apples, mince shallots and slice salmon effortlessly—this kitchen workhorse is up for almost any task. High-quality German stainless steel strengthens this durable, Spanish-made knife.
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6 WÜSTHOF Classic 8 Inch Chef’s Knife

WÜSTHOF Classic 8 Inch Chef’s Knife

This Wüsthof 8-inch chef's knife is razor-sharp and super versatile. It was one of the only knives in our test that could cleanly slice tomatoes, chop onions, cut up carrots, bone a chicken and create thin ribbons of basil.
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Things to Consider When Shopping for the Best Kitchen Knives

Shopping online for the Best Kitchen Knives can be tricky, but we hope this list serves you well. In addition to introducing you to some of the most popular brands out there, we also wanted to point out what to look for when choosing the right knife for your kitchen.

Just like food, knives are personal, and if you’ve learned anything from this Best Kitchen Knife Brands review, then we hope it’s how differing knife brands and types can be.

When choosing one to suit your preferences, needs, and tasks, it’s important to consider the material it’s made from, how it will feel in your hand (balance), and what kinds of foods you prep in your kitchen. We’ll cover all of those topics below in more detail to help you better understand what to look out for.

Blade Material & Features

There are a ton of materials to make a knife from, but usually, brands go with something that can withstand constant use and holds up to pressure well. You’ll find that certain knives that are made for specific purposes will use special materials to handle the tasks they’re designed for. For example, a boning knife needs to be flexible, while a paring knife shouldn’t be.

The most common materials for knives to be made from are either stainless steel or carbon steel. These materials are preferred for kitchen use, are generally more affordable, and are easy to use and clean.

You may encounter chef knives made from ceramic or cleavers made from titanium, but in the end, these materials have been chosen because they aid in each knife’s particular purpose.

Aside from materials, certain knives also feature hollows or holes and extremely sharp or pointed tips. While holes allow for less friction, pointed tips are ideal for stabbing tough foods like meat and, in general, make the cutting process that much easier.

Edge

The edge is the sharp, bottom point that runs along the underbelly of your knife, while the spine is the flat, dull top. You can press your hand safely on the spine of your knife, but you should never touch the edge.

Depending on the knife’s style, it may have a straight edge on one (single edge) or both (double edge) sides. Certain styles, like bread knives and steak knives, feature a serrated edge that helps saw through tough materials.

Along with the type of edge, certain knives may have different sharpnesses to tackle specific jobs. Separating flesh from bone requires an incredibly sharp edge, which is why you’ll find exacting sharpness to be one of the defining features of a boning knife.

Forged vs Stamped

Knives can be either forged or stamped. Depending on who you talk to, some will say one is better than the other. Forging is the more traditional practice of blade-making, while Stamping is a modern-day method.

If you’ve ever seen the hit TV show Forged in Fire, then you’ve seen the exhausting, hot process that goes into making just one blade. If not, then all you need to know is that it’s a fine art that involves crafting a blade out of a single piece of steel that is then heated and pounded with a hammer to shape and strengthen it.

Think of stamped knives how you would cut out cookies. The knife shape is cut out of a larger sheet of steel, or other metal, then shaped and sharpened into the final product.

Forged knives are typically regarded as stronger, but the process to make them is quite tedious. Stamping allows for faster and greater production, often meaning that the blades, though made of high-quality materials, can be sold for less.

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