Kitchen Knife Brands: Which is the Best?

If you’re looking for the best knife brands, you’ve come to the right place. There’s nothing more important than having the right tools when it comes to creating the perfect kitchen, so having a set of chef’s knives is essential. But apart from staples like bread knives, there’s a wide range of specialized knives that are worth investing in. 

In this article, we share the best kitchen knife brands while helping you choose the right option based on your needs and personal preference. 

The Best Kitchen Knife Brands

Below are just a few of our top picks for the best chef’s knives you can buy right now. 

Wüsthof Classic 8-Inch Chef’s Knife

Highlights:

• This all-purpose knife can be used for mincing, slicing, chopping, and dicing
• With Triple Riveted handles and a full tang, this option is among the Wüsthof classic series
• Features an 8” blade, a 4.5” handle with a weight of 8.5 ounces, equipped with a finger guard and a full bolster 
• Forged with precision using a whole block of high-carbon stainless steel, creating a blade that’s 20% sharper 
• A family-owned company, Wüsthof was founded in Germany, and has been producing knives for over 200 years by 7 generations 

Often hailed as the best Western-style chef’s knife, this traditional German knife is characterized by its curved blade that’s both heavier and bigger compared to Japanese-style knives. Because it weighs more than many of the other knives on this list, it has a sturdy and solid feel, but still retains a sharp edge and handles well. As one of the leading brands of German knives, this classic chef’s knife will certainly be a great addition to your kitchen knife collection. 

While this knife used to be made of wood, its ergonomic handle is now made using polyoxymethylene, which is a durable plastic that won’t degrade or crack through exposure to moisture or extended use. Moreover, Wüsthof knives are made from high-carbon stainless steel that’s paired with a full tang that extends to the length of the handle. While this option is decently sharp enough to perform a wide range of cooking tasks, it won’t match the sharpness of Japanese blades, which is the only negative aspect to it. 

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Mercer Culinary 8-Inch Genesis Chef’s Knife

Highlights:

• Uses high-carbon German steel that offers superior durability, increased efficiency, and long-lasting sharpness
• With an ergonomic handle that provides a comfortable and non-slip grip, even if you’re working with wet hands
• This versatile tool can be used for mincing, cutting, and chopping, making it ideal for chopping herbs, dicing onions, and more
• This entry from the Genesis Series is the perfect addition to any home cook’s space or professional kitchen 
• Can be cleaned easily through hand washing or dishwashing, then simply dry with a soft towel

If you’re looking for an affordable, German-style knife, then the Mercer Genesis chef’s knife is your best bet. This option is lighter than the Wüsthof Classic, but delivers value for money and is recognized as the best Western chef’s knife under $50. While it’s classified as a German-style knife, the Mercer brand is a North American producer — this option is commonly seen in culinary schools across the country. 

It comes with a plastic and rubber handle that offers a great grip and a comfortable hold. Like other knives in this list, the Genesis comes with a full tang, which extends to the handle that’s made of Santoprene, a combination of plastic and rubber. Excelling in all kinds of tasks, such as vegetable slicing and meat dicing, this option is a good choice for anyone starting their culinary journey. 

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Mercer Culinary 8-Inch Millennia Chef’s Knife

Highlights:

• Crafted using one piece of high-carbon Japanese steel for quality construction and easy edge maintenance
• Offers a superior design through an ergonomic handle with a textured surface for added durability, comfort, and safety
• The perfect companion for mincing, chopping, and cutting; it’s ideal for crushing garlic, shredding cabbage, and more
• With unparalleled performance and innovative features, it meets the demands of home cooks and professional chefs
• Can be washed manually with warm water and soap for easy maintenance

With a tang that provides exceptional balance, the Mercer Culinary 8-Inch Millennia Chef’s Knife is the ideal choice for anyone who doesn’t want to spend too much but needs a “beater” knife. Perfect for everyday wear and tear without the guilt after each use, this Mercer option is hard to beat and is offered at an affordable price. As such, it’s often referred to as the best budget Western chef’s knife and is popular among novice cooks and homeowners. 

While it may not be the best knife on this list, it still carries an impressive and sharp edge, and is certainly worth the investment for budding cooks. 

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Misono UX10 8.2-Inch Gyutou

Highlights:

• Features a high-purity, stainless steel construction using Swedish steel with a Rockwell Hardness value between 59 to 60 
• Can be used on a wide range of tasks and for cutting fish, meat, fruits, and vegetables
• With a full tang for the perfect grip and balance, and a black Pakkawood handle that’s water resistant 
• Has a stain-resistant edge that makes it easy to clean and maintain while retaining its sharpness for longer 
• A great choice for anyone looking for a lightweight option that won’t put too much weight on your wrists 

Also known as the best Japanese chef’s knife, the Misono UX10 8.2-Inch Gyutou is the Japanese version of the Western chef’s knife and is truly a multi-purpose knife. It comes out sharp straight from the box, delivering high cutting power and extreme sharpness that make all kinds of tasks easy right from the start. As such, you can make paper-thin slices of your favorite fish or make quick work of dicing onions and other vegetables. 

Because Misono combined new technology with time-tested traditional techniques, the UX10 Series has produced some of the best stainless steel Chef’s knives. With exceptionally rust-resistant blades, these knives offer both sharp edges and ease of maintenance. Thanks to its noble blade, this knife is easily one of the most lightweight you’ll try, but its asymmetrical edge may be difficult to use for beginners, but will surely be a joy to use in the kitchen. 

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MAC Professional 8 Inch Hollow Edge Chef’s Knife

Highlights:

• Equipped with a 2.5mm blade and added dimples that help it to glide through sticky food items such as apples and potatoes
• With a Pakkawood handle that helps to keep the knife lightweight and well-balanced
• This 8-inch knife has been developed for use in homes and professional kitchens, and is popular for everyday use
• Made using Sub-Zero tempered steel that helps it resist rust and has a Rockwell hardness rating of 61
• Made in Japan with a 25-year warranty; hand washing is recommended for maintenance 

Often hailed as the best mid-priced Japanese chef’s knife, the MAC Professional 8 Inch Hollow Edge Chef’s Knife comes from one of the best kitchen knife brands and can be found at a decent price point. MAC knives often come with the same standard features found in this model, which include a thin, 2.5mm blade and a bolster that allows it to easily slice, dice, and cut almost anything. 

While the knives in this list are all impressive, this particular choice provides a great performance at a price that’s not too high. The hollow-ground dimples also help to reduce friction as you cut into food, which is a helpful addition when you’re cutting into delicate items such as small fish. 

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Misono 8.2 Inch Molybdenum Gyutou

Highlights:

• Made from AUS-8 Molybdenum Vanadium Stainless Steel, it has a Rockwell Hardness value of 57
• Known for its high-quality finish, corrosion resistance, high durability, and great cutting performance
• Equipped to handle various kinds of kitchen work and is suitable for cutting fish, meat, vegetables, and more
• Versatile, lightweight, and thin, this option lets you cut food items even if you handle them by hand
• Complete with a stainless steel bolster and a black Pakkawood handle for comfort and safety 

We already know that Misono is among the most dependable kitchen knife makers anywhere, and their Molybdenum Steel Series knives certainly reflect this. The Misono 8.2-inch Molybdenum Gyutou is among their more affordable knives and is often referred to as the best budget Japanese chef’s knife. Despite the lower price, you can be sure that it has the same quality and finish as their most expensive options and comes with the same functionality and practicality as well. 

Also known as a high-carbon 13 Chrome Molybdenum knife, this stainless steel Misono knife is lighter compared to the UX10, but offers an agile experience. Even when it’s taken straight out of the box, you can get to work right away thanks to its sharpness, while its standards haven’t been compromised at all despite the lower price tag. The price difference is actually down to the different kind of steel used, but most home cooks won’t notice it, making it a great budget choice. 

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Zwilling Kanren 8 Inch Chef’s Knife

Highlights:

• An 8-inch chef’s knife that’s designed to do everything in the kitchen, including dicing, slicing, and chopping
• With an FC61 steel core that’s protected from chipping and corrosion by 48 layers of stainless steel with a gorgeous Damascus pattern
• Has a blade that’s been Honbazuke-honed by Japanese artisans for an extremely sharp edge
• Features German-engineered, curved bolsters that provide a professional pinch grip and fatigue-free cutting
• Made in Seki, Japan, and comes with a stunning black linen Micarta handle 

In Japanese, “Kanren” means “connection” and is a reference to the union between Japanese craftsmanship and German engineering, which the Zwilling Kanren 8 Inch Chef’s Knife perfected. Known as a workhorse knife, it was designed to help with everything in the kitchen, while the three-stage sharpening, polishing, and grinding process helps it achieve razor-like sharpness. It has an FC61 core embedded inside 48 layers of Damascus steel with a unique pattern that protects the blade from chipping and corrosion. 

Thanks to the curved bolster and the black linen Micarta handle, it delivers an ergonomic feel and puts less strain on hands while cutting. Many users have praised it for its full tang that delivers excellent leverage and balance, letting them get through harder ingredients with ease. While there are options with a sharper blade, you can be sure that this is the best choice if you’re looking for a knife that’s comfortable, reliable, and affordable. 

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Other Chef’s Knives that are Worth Considering

While the options above are some of the best choices from the top brands in the market, there are also a few knives that you can look into if you’re looking for other models. 

• Mac Chef Series Slicing Chef’s Knife: While this doesn’t have the same sharpness or accuracy as other models from MAC, it’s their most affordable option. With its reasonable price and good quality, it might be a good fit for some homeowners. 
• Victorinox Fibrox Pro Chef’s Knife: While this knife didn’t quite make the top of the list, it’s still a great budget-friendly pick and provides a good performance overall. 
• Shun’s DM0706 Classic: While Shun knives like this come with a heavier handle, they are still great at most tasks thanks to their extremely sharp blades. 
• OXO Good Grips 8-Inch Chef’s Knife: While this knife doesn’t have a full tang, it can still handle a lot of work in the kitchen and only costs a fraction of the price of many options above. 

Western vs. Japanese Chef’s Knives

If you’ve never owned a set of knives before or want to do more thorough research into your next kitchen tool, then you’re probably wondering about the difference between Western and Japanese kitchen knives. Here, we explain the main differences between these two and share how to choose the best option for your needs. 

Western Knives

This type will possess a double-bevel edge, which means that it will have an even taper on both sides to form a fine point. While this geometry won’t give you the sharpest blade, it can be more robust. Western knives are also made using softer steel, making sharpening and honing more effective and easier. 

Moreover, the original “chef’s knife” came from Western designs; the most famous example is German-style knives, which come with heavier and thicker blades that have a curve at the tip. This resulted in knives that are better suited for rocking-chop motions, much like you would do when mincing herbs. Finally, Western-style Japanese knives come with straighter edges and are often lighter compared to a true Western knife, while the steel will also be harder. 

Japanese Knives

Traditionally, a Japanese knife will come in different shapes and sizes from its Western counterpart, with each one designed specifically for a particular task, such as vegetable cutting and fish-filleting. Many of these knives will also have a chisel bevel (a single edge that’s sharpened), so it only tapers from the spine to the edge on one side. While chiseled bevels can achieve superior levels of sharpness, they’re also more prone to damage and chipping if handled improperly. 

Japanese knives also possess less of a curve compared to German style knives, meaning that they’re not as effective for rock-chop tasks but can still be used for this purpose. Because Japanese-style knives are more fragile and lighter, they’re not the best choice for hacking bones, but they will excel at making thin slices of fish. It was during the 20th century that Japanese knife makers created Western-style Japanese knives that used harder steel to strengthen edges, but are also more difficult to sharpen, making them a tool for the more experienced. 

If there’s a key piece of information to remember, it’s that professionals will be better off with a Japanese knife since they can dive deeper into whetstone sharpening and edge geometry with one. Meanwhile, casual home cooks will benefit from a Western chef’s knife since they are easier to maintain and more robust. 

What to Look for in a Kitchen Knife

Before you embark on a journey to find the perfect knife for your kitchen, let’s first discuss what to look for in terms of sharpness, balance, and build quality. 

Sharpness

This is probably one of the most important factors to consider when buying a new knife; the best way to test this is by slicing through a sheet of paper. A knife should also be sharp straight out of the box — if you know how to use a whetstone, you can fix its edge or change the profile to make it suitable for your tasks, but this is for professionals. Japanese knives often slide through parchment paper with little resistance, and while many Western knives can produce similar results, they don’t do it as smoothly or swiftly. 

Onions and tomatoes are also great for testing the sharpness of a knife’s edge, but you can also use hard and dense vegetables like carrots to test a knife’s geometry. A sharp knife that’s been well-designed will leave perfectly flat faces on the carrot, and cut the vegetable all the way through. Knives that have an edge problem, design flaw, or are too wedge-shaped will often crack the carrot before it makes a full stroke; a sure sign of a crack is an uneven and rough face on your sliced carrot rather than a smooth and even finish. 

Balance

Apart from being sharp, a knife should also feel balanced, which means that the blade and handle should be perfectly balanced when set on the fulcrum where they meet. However, this can also be more specific to how it feels on your hand; does it fit on your hand comfortably? Does it feel like it’s working against you rather than with you? There are a few factors that go into determining the right balance for your knife, so think about how you hold your knife, the size of your hand, and how you intend to use it. 

Some cooks will prefer working with a knife with a heavier handle, while others will want an option with a slightly heavier blade. Many cooks prefer a knife that gives them the sense of naturally floating between these two styles. But no matter your choice, be sure to consider your needs and preferences to ensure you get the right balance. 

Build Quality

While many people will place all their focus on the blade, handle, and bolster of their knives, it’s also important to consider the build quality of any knife and to evaluate their construction. While many knives are well-made without looking into their price point, it’s also the most important tool in our kitchens, and should always be of high quality. Ensure that the blade is straight and that the handles, regardless of whether they were made using resin, wood, or plastic, are of a solid construction. 

Knives should always be constructed without any damage, gaps, or other obvious flaws. When you purchase a high-quality chef’s knife, you can be sure to depend on it for many years to come. 

Best Kitchen Knife Brands FAQs

Below are just a few of the most commonly asked questions that beginners and home cooks have when purchasing a brand-new chef’s knife. 

What Size Chef’s Knife Should I Buy? 

The most common size for knives that can get most jobs done is about 8 inches; this includes tasks such as cutting up watermelons. If you choose anything smaller than this and you’ll end up getting a utility knife, but you can always get a longer option. For many cooks, using an eight-inch blade is the right size, but others may prefer working with a 10-inch knife, particularly people with bigger hands. 

Is there a Difference Between a Chef’s Knife and a Cook’s Knife?

These terms are often used interchangeably; the cook’s knife and the chef’s knife are generally considered to be the same tool, which refers to an all-purpose and versatile knife used for a variety of jobs in the kitchen. While they might have slight variations in terms of size and shape, their fundamental functions will remain the same. While most Americans will use either term, they will often refer to Western-style chef knives. 

Should I Get a Santoku Knife and a Chef’s Knife?

Both knives will be great tools inside the kitchen, but a santoku knife is shorter than a chef’s knife — both were created to tackle a wide range of prep work, but their main difference isn’t their length. Instead, it’s the shape of their blade; the cutting edge of a Western-style knife has an upward slope that makes it ideal for rock-chop motions, and santoku knives are great for straight chopping. A santoku knife is also lighter, making it easy to maneuver. 

How Often Should I Sharpen a Chef’s Knife?

Knives should be sharpened once a year at the very least, but more if you use them daily. They should also be sharpened more if you regularly use them to cut tough food items such as root vegetables and winter squash. If this is the case, learning how to sharpen your own knives will benefit you in many ways, including having the freedom to sharpen them whenever needed and saving on outsourcing to a professional. 

How Should I Hold a Chef’s Knife?

There are two ways to hold knives, known as the blade grip and the handle grip. The best chef’s knife will often come with a weight-balance point close to the bolster, so many professional cooks apply the blade grip. This grip also provides better control and balance.

Conclusion

Now that you’ve seen your choices for the right kitchen knife brand, it’s time to think about which options give you great value within your price range. It’s important to remember that the best kitchen knives will come with the perfect sharpness, balance, and build quality while providing you with a great knife feel. But no matter which knife you choose, you can breathe easy knowing that the options above are some of the top picks from the best brands available in the market. 

Sources 

• seriouseats.com
• goodhousekeeping.com
• bonappetit.com