The Essential Kitchen Knives for Slicing, Dicing, and Other Cuts

A good kitchen knife isn’t just another tool—it’s the tool. The right blade makes prep faster, safer, and more enjoyable, while the wrong one can make it tedious at best (and dangerous at worst). The perfect knife for your kit doesn’t necessarily need to be the most expensive. Early in my career, I made the mistake of dropping big bucks on a knife that was ultimately too awkward for my hand to grip and too challenging for me to sharpen at the time. The best picks hit the sweet spot between price and performance, and should suit you specifically. The number of options available on the market is dizzying. Luckily, we’ve separately reviewed the top knife styles to see which performed best in class. Here are our top picks for the best knives of all types, including santoku, carving, and more.

Things to Consider When Buying Knives

Comfort and Ergonomics Are Key

The best knife is the one that feels natural in your hand. Some cooks prefer the heft and balance of a German-style knife, while others like the lighter, nimble feel of a Japanese santoku. (Read more on the difference here.) Handle shape, texture, and weight distribution all matter, especially if you tend to take on large prep projects. If possible, try gripping a knife (or a few) before buying one. It should feel like an extension of your hand.

Value Is Worth Considering

Knives range from cheap, plastic-handled basic models to multi-thousand-dollar heirlooms. Price doesn’t always equal performance, but it can reflect steel quality, forging methods, and brand reputation. Our top picks tend to balance cost with functionality and leave out the highest-end models that aren’t practical for home cooks. That said, spending a little more often gets you better edge retention, more comfortable ergonomics, and a knife that will last decades if cared for properly (J. Kenji Lopez-Alt has a knife that he uses that was made in the '40s). On the flip side, there are budget-friendly options, often made by brands like Victorinox or Mercer, that perform far above their price point. Some of the best prep cooks I’ve ever worked with did impressive work day after day with a $10 Winco.

Consider Material and Maintenance

Most knives are made with either stainless steel or high-carbon steel. Stainless is resistant to rust and stains (duh), which makes it more low-maintenance, but stainless alloys are a bit softer. That means they won’t hold an edge quite as long and may need sharpening more frequently. 

High-carbon steel can be sharpened to an incredibly fine edge and usually stays sharper longer. However, it’s more reactive, so it can discolor and rust if not properly cared for. Because of its hardness, it can also be more brittle, making it prone to chipping if misused. The upside? A quality carbon blade often sharpens more cleanly and precisely.

What You Need for Maintenance

Even the sharpest knives dull with time, and taking care of your blades is a mandatory practice. At a minimum, you’ll want a honing rod and a sharpener. Contrary to what many believe, a honing rod doesn’t actually sharpen. Instead, it realigns the edge to remove any microscopic dents or dings, thus giving the feeling of increased sharpness. You can’t get by with just honing your knife forever, though it should be part of your regular routine. (Pros use one daily, but weekly is probably fine for home use.) A sharpener (whether a whetstone, manual pull-through, or electric) actually removes metal to create a brand-new edge once the blade is truly dull. If the process seems daunting, there are mail-in services that will sharpen your knives for you.

If you invest in high-carbon steel knives, consider a rust eraser (this one’s my favorite) or polishing block. These can strip away any rust that appears (accidents happen), like it was never there. Finally, don’t forget protection. A knife cover or sheath will protect your edge and help retain sharpness longer. Storing your knives in a roll or on a magnetic strip is a good idea, or you can invest in a countertop block.

What Kitchen Knives Do I Need?

If you only want one knife, make it a chef’s knife. This is the one you’ll use for most chopping and slicing, and can get you through simple butchery. Beyond that, a good serrated knife and a sharp paring knife will take you very far. Both allow for more specialized work when it comes to things like crusty sourdough or soft heirloom tomatoes. Expanded sets can include cleavers, slicers, and even fillet knives. In Japan alone, there are more than 20 different named knife styles, each designed for highly specific tasks, including filleting whole tuna and cutting noodles. J. Kenji Lopez-Alt has 18 knives in his collection, and I’m assuming he wouldn’t hesitate to pick up another one or two if it caught his eye. Do you need that many? Maybe. I wouldn’t be the one to tell you no. 

Our Favorite Knives

For a great all-around chef’s knife that delivers the best of German engineering, this one hits the sweet spot between performance and value for most home cooks. It’s sturdy, with a comfortable grip that comes in a range of colors. “I’ll happily call this the ‘best knife’ I own,” says associate editorial director Riddley Gemperlein-Schirm. “I have it in this lilac color and it has just the right heft to it, deftly chopping and mincing.” The blade is forged from sturdy, high-carbon steel that will retain its edge longer than others and won’t corrode over time.

Key Specs

• Materials: Polymer handle and high-carbon stainless steel
• Blade length: 8 inches
• Lengths available: 6, 8, 10 inches
• Weight: 8.5 ounces
• Good to know: Handle available in other colors

Ultra-sharp and extra-light, the Misono Gyutou is a knife loved by home cooks and pro chefs alike. In testing, it diced onions and sliced smoked salmon with ease. As senior editor Grace Kelly says, “I’ve been putting it through the paces daily for months, and it still can slice through hardy produce like butter. The nimble, thin handle on the Misono is a joy to grip, too.” It does have a right-handed, asymmetrical edge, which can make sharpening trickier and requires an experienced hand. 

Key Specs

• Materials: Composite wood handle and stain-resistant Swedish steel blade
• Blade length: 8.2 inches
• Weight: 5.6 ounces

Santoku Knives

The dimpled edge of this Mac Santoku deftly cuts through whatever’s on your cutting board. The slightly curved edge allows for short, downward strokes, ensuring clean and even cuts. Its thinner blade and lighter weight make it well-suited for precision work, like slicing cucumbers paper-thin or mincing garlic to near paste.

Key Specs 

• Weight: 6 ounces
• Blade length: 6.5 inches
• Handle length: 4.5 inches
• Materials: ​Stainless steel 
• Care: Hand-wash and dry

This German take on a Japanese classic blends Wüsthof’s signature sturdiness with the nimble feel of a santoku. The hollow-ground dimples along the blade help reduce drag and prevent food from sticking, whether you’re slicing sweet potatoes or dicing onions. It has more heft than a traditional santoku, which gives it extra chopping power and makes it an excellent crossover option for cooks used to Western-style knives. The ergonomic handle is comfortable even through long prep sessions, and the forged stainless steel ensures durability.

Key Specs

• Weight: 6.6 ounces
• Blade length: 6.75 inches
• Handle length: 4.25 inches
• Materials: ​Stainless steel
• Care: Hand-wash and dry

Nakiri Knives

The thin, sharp, rectangular blade of the nakiri is specially designed for cutting vegetables. The classic style from Tojiro can mince through shallots with surgical precision, slide cleanly through soft tomato skin, or effortlessly slice fibrous sweet potatoes. With a slim, balanced handle that is easy to control, you’ll be able to keep up a steady chopping rhythm without fatigue.

Key Specs

• Weight: 7.1 ounces
• Handle material: Pakkawood (a wood and plastic resin composite)
• Blade material: VG-10 stainless steel core with 3-ply clad construction
• Blade length: 6.5 inches
• Handle length: 4.75 inches
• Total knife length: 9.6 inches

With a slightly curved blade, this Global nakiri is a great option for cooks new to Japanese-style knives. The curve makes push-cutting more forgiving while still allowing for precise, agile movements. It’s nicely balanced, razor-sharp, and has enough heft to glide through dense produce like sweet potatoes with ease. Global’s signature all-metal dimpled handle—controversial among some cooks—can be slippery when wet. Still, for those who appreciate its lightweight quality and solid, continuous form, it’s an excellent modern alternative to the more traditional options.

Key Specs

• Weight: 6.8 ounces
• Handle and blade material: Cromova 18 stainless steel (a blend of chromium, molybdenum, and vanadium that is exclusive to Global)
• Blade length: 7 inches
• Handle length: 4.75 inches
• Total knife length: 12 inches

Paring Knives

This paring knife from Wüsthof is part of the same line as our winning Western chef's knife. It has the same sharp, stainless steel blade and grippy handle. In our tests, it was superbly agile, expertly coring tomatoes and strawberries alike, and the blade cut shallots into a neat mince.

Key Specs

• Blade material: Stainless steel
• Handle material: Polymer
• Blade length: 3.5 inches
• Handle length: 3.5 inches
• Weight: 2.3 ounces
• Handle style: Petite and slim, with a slight curve

This little paring knife is less than 20 bucks, but has the supremely sharp blade of a knife three times its price. Its straight blade is super nimble, acing our coring tests, and also had the temerity to slice through shallots and tomatoes. Plus, it comes in a bunch of fun colors.

Key Specs

• Blade material: Stainless steel
• Handle material: Plastic
• Blade length: 3.25 inches
• Handle length: 4.5 inches
• Weight: 0.75 ounces
• Handle style: Slim, light, and grippy

Serrated Bread Knives

With its slim blade and comfortable wooden handle, this handsome Tojiro bread knife looks as great as it performs. The blade’s slightly rounded points make it especially versatile and able to glide through thick, crusty loaves just as easily as it slices through tender sandwich bread or juicy peaches. "I've owned the Tojiro bread knife for a few years now and have been infinitely impressed with it,” says Gemperlein-Schirm. “It saws through all sorts of loaves with ease and has a thin, flexible blade that's helpful for peeling butternut squash and even just slicing juicy tomatoes without smushing them.” At under $40, it’s a rare find in the culinary world.

Key Specs

• Weight: 3.7 ounces
• Overall length: 14.75 inches
• Blade length: 9.88 inches 
• Materials: High-carbon stainless steel and natural wood
• Care instructions: Hand-wash and dry immediately after each use

This budget-friendly Dexter-Russell is a stalwart and stable option that’s made with a high-carbon stainless steel blade. It has deep serrations that bite through tough crusts without mangling soft interiors. The textured, oversized polypropylene handle offers a secure grip and makes it especially comfortable for those with larger hands. For the price, it’s a no-frills workhorse that delivers excellent performance. 

Key Specs

• Weight: 4.7 ounces
• Overall length: 15.25 inches
• Blade length: 10 inches
• Materials: Stain-free high-carbon steel and polypropylene
• Care instructions: Hand-wash and dry immediately after each use

Boning Knives

Sharp, flexible, and dependable, this Victorinox boning knife stood out for its ability to cleanly separate meat from bone, as any decent boning knife ought to. Its flexibility allows it to maneuver through different cuts while still giving it the power needed to trim fat. The textured, rubberized Fibrox handle stays grippy and secure even when slick with residue.

Key Specs

• Weight: 2.85 ounces (81 grams)
• Handle material: Thermoplastic rubber
• Blade material: High carbon stainless steel
• Blade length: 6 inches
• Handle length: 5 inches
• Cleaning: Hand-wash

Forged from a single piece of stainless steel, the Global boning knife is lightweight and agile in the hand. The slim blade excels at fine, detailed work like removing silver skin or separating ribs from a rack of lamb. The blade has just enough flex to maneuver around bones, though it’s stiffer than the Victorinox. Global’s signature dimpled metal handle offers a modern look and comfortable balance, though it can get a bit slippery when wet. For those that value precision and aesthetics, it’s a stylish upgrade that performs beautifully.

Key Specs

• Weight: 4.4 ounces 
• Handle and blade materials: CROMOVA 18 stainless steel (a blend of chromium, molybdenum, and vanadium that is exclusive to GLOBAL)
• Blade length: 6.25 inches
• Handle length: 5 inches
• Cleaning: Hand-wash

A good meat cleaver should have enough weight to add power to downward strokes, and the Victorinox model toes the line without being unwieldy. Its sharp blade and durable yet comfortable wooden handle can go from splitting chicken backs to chopping aromatics without issue. At a reasonable price point, it’s a reliable choice for anyone looking to add a versatile, no-nonsense cleaver to their kit.

Key Specs 

• Length of blade: 7 inches
• Length of handle: 5.5 inches
• Weight: 14.5 ounces
• Materials: Stainless steel, wood
• Care: Hand-wash

Sleek and modern, Global’s cleaver takes the brand’s signature all-metal, one-piece construction and adapts it for heavy-duty tasks. The 6.5-inch blade has a satisfying heft that powers through bones and thick cuts, but it remains surprisingly well balanced. The super-sharp edge allows this cleaver to double as a large nakiri, mincing herbs or slicing vegetables if needed.

Key Specs 

• Length of blade: 6,25 inches
• Length of handle: 5 inches
• Weight: 15.5 ounces
• Materials: Stainless steel 
• Care: Hand-wash

Slicing and Carving Knives

A slicing knife is built for long, smooth cuts through large proteins, like roasts, briskets, or a whole smoked turkey. This 12-inch Victorinox is a classic for good reason: Its long, thin blade glides through meat in a single stroke, minimizing tearing and preserving juices. The Granton edge (those shallow dimples along the blade) reduces drag and keeps slices neat and uniform. Paired with the grippy Fibrox handle, this knife delivers professional-level results at a budget-friendly price. 

Key Specs

• Blade material: High carbon stainless steel
• Handle material: Thermoplastic Rubber 
• Blade length: 11 inches
• Care instructions: Dishwasher-safe (though we don’t recommend this)

Unlike a slicing knife, a carving knife is shorter and has a pointed end, giving you more control when portioning roasts, poultry, and holiday turkeys. The Wüsthof Classic excels here with a razor-sharp, nine-inch blade that slides smoothly through meat fibers without shredding, while the pointed tip makes it easy to navigate around bones and joints. Forged from high-carbon stainless steel, it has the durability and edge retention Wüsthof is known for. 

Key Specs

• Blade material: X50CrMoV15 Steel
• Handle material: Composite
• Blade length: 9 inches
• Care instructions: Hand-wash only

A deba knife is traditionally used in Japanese kitchens for butchering and filleting fish, with a thick spine and single-bevel edge that give it the heft to cut through bones cleanly. This Kai Seki Magoroku offers a more hybrid, Western-friendly style that’s double-beveled, making it easier to sharpen while still retaining the power and precision of a true deba. At 150 millimeters (about six inches), it’s compact enough to handle smaller fish but sturdy enough to break down poultry as well. The pakkawood handle provides a comfortable, slip-resistant grip, and the molybdenum vanadium stainless steel takes a sharp edge with minimal effort.

Key Specs

• Handle length: 4.75 inches
• Blade length: 6 inches
• Weight: 8.6 ounces
• Materials: Molybdenum vanadium stainless steel, composite handle
• Sharpness reading average: 65 (double-edged razor-blade sharp)
• Cleaning: Hand-wash and dry

The Fujiwara Kanefusa deba is another excellent option for cooks who want a versatile fish and poultry knife without venturing into ultra-specialized territory. Its stainless steel blade holds an edge well and resists rust, while the 150 millimeter size makes it nimble enough for detail work yet strong enough for light butchery. The slim, Western-style handle is easy to control, especially for those not used to more traditional Japanese handles. It may be more prone to losing its edge than a carbon steel blade, but for its balance, sharpness, and approachable price, it’s a strong pick.

Key Specs

• Handle length: 4.5 inches
• Blade length: 6 inches
• Weight: 9.1 ounces
• Materials: Molybdenum vanadium stainless steel; black pakkawood handle with stainless steel bolster handle
• Cleaning: Hand-wash and dry

Petty Knives

Think of a petty knife as the in-between blade. It’s longer than a paring knife but smaller and more agile than a chef’s knife. The Tojiro DP shines in this role, with a super-sharp stainless steel blade that can handle trimming herbs, slicing citrus, or breaking down smaller cuts of meat. Its slim profile makes it perfect for precise, detailed work where a chef’s knife feels too bulky. Comfortable to hold and easy to sharpen, it’s a versatile utility knife that quickly becomes indispensable in daily prep.

Key Specs

• Blade style: Triangular
• Blade length: 6 inches
• Handle Length: 4.25 inches
• Handle width: 0.5 inches
• Weight: 3 ounces
• Materials: Stainless steel, carbon steel, wood

Sleek and lightweight, this Mac petty knife is a standout for cooks who like precision and control. The six-inch blade is long enough to slice chicken breasts or fillet fish, but its narrow shape excels at finesse tasks like peeling fruit or segmenting oranges. The thin, sharp edge glides cleanly around delicate spots, while the pakkawood handle offers an ergonomic grip. It’s pricier than the Tojiro, but for those who want a petty knife that feels refined and exceptionally nimble, the Mac is a top-tier choice.

Key Specs

• Blade style: Triangular
• Blade length: 6 inches
• Handle length: 4.25 inches
• Weight: 3 ounces
• Materials: Stainless steel, wood composite

FAQs

What is the most useful kitchen knife?

The most useful kitchen knife is the one that you enjoy using the most. For many people, that may be a classic eight-inch chef’s knife. I personally use a petty knife for 90% of all cutting in my kitchen as I prefer the more nimble size and lighter weight. I’ve also known a chef who used a cleaver for everything, including mincing chives. The true answer will vary person to person and may come with time and experience. If you’re not sure where to start, go for a solid chef’s knife. It will never let you down.

What's the best way to store knives?

Anything touching the blade of your knife will dull it, so covering it with a sheath or putting it in a knife block are both good ways to store knives. If you prefer, magnetic knife strips keep your knives safe and protected without taking up drawer space. 

Why We're the Experts

• Taylor Murray has been working in food and food media for over 10 years, including at award-winning restaurants. 
• She has tested numerous items for Serious Eats, including fillet knives and knife sets.