10 Best Kitchen Knives in 2022 (Chef-Reviewed)

Danilo is an Italian chef who has grown up cooking traditional dishes under his nonna and mamma's tutelage. He has also worked in Italian restaurants in various countries such as Australia and Japan. 

The skills he has acquired at home and in a professional kitchen have enabled him to preserve and expound on Italian cuisine while dabbling in recipes from other cultures. Read on to see his insight into the article! 

Here's a roundup of 10 kitchen knives to help you cook like a chef. We've included a number of well-rounded chef's knives, as well as specialty knives for more specific tasks.

*Please note that these products were chosen after extensive research by mybest writers. The choices are not necessarily affiliated with or recommended by Danilo Specchiulli.

What's a kitchen without cutlery? Assuming you cook, you probably use a knife every day, so it's important to put some time and effort into choosing the right one. Here are some features to consider.

Kitchen knives come in different shapes and sizes, made for different types of food prep. While chef's knives are the most common and versatile, there are also specialized knives that can expand your culinary repertoire.

The chef’s knife, also known as a cook’s knife, is an all-purpose kitchen knife that provides speed and efficiency when slicing, chopping, dicing, and mincing. Chef’s knives have a longer, slightly rounded blade. They come in various lengths, but the most popular run from eight to 10 inches.

The curved blade allows the knife to rock back and forth for fast chopping and dicing of vegetables. And its long, sharp edge is great for slicing meat, as well as separating meat from bones. 

Here’s another all-purpose kitchen knife with roots planted firmly in Japan. The santoku knife is excellent for slicing, chopping, and mincing almost anything - fruits, vegetables, fish, and meat. Compared to a chef's knife, it's lighter and shorter, with the blade typically measuring six or seven inches. 

Santoku knives have a flat blade with a curved tip, allowing for more of an up and down motion when chopping, compared to the rocking motion of a chef's knife. The wide blade is useful to help scoop chopped ingredients into a pot or bowl. 

Santoku knives come with either smooth, standard blades or Granton blades. Granton blades have little hollows along the sides that create tiny air pockets when chopping, preventing ingredients from sticking together. This is especially helpful when cutting meat, fish, and herbs.

Paring knives are very handy. They’re small knives with short blades, generally two and a half to four inches long. Since the blades are so small and thin and they have such small tips, paring knives are ideal for peeling, slicing, or trimming small fruits and vegetables. 

They shouldn't be used to cut large or hard vegetables, but they can pull off intricate work, such as deveining a shrimp or carving a sculpture from an apple.

Carving knives are designed to slice large portions of meat into slices - think roasts, hams, and poultry. They're constructed similarly to chef's knives, but with a longer blade that can range from eight to 15 inches long. They're also thinner than chef's knives, which allows them to cut thin slices of meat.

A cleaver, also known as a butcher’s knife, is a large, heavy knife used to cut through bones. They're rectangular in shape, with a heavy-duty edge made to withstand the force necessary to chop through bones, sinew, and cartilage. 

Cleavers are more common in restaurants than in home kitchens. But if you like to buy whole chickens or large cuts of meat and break them down yourself, a cleaver is a must-have.

Bread knives can be used to slice other foods that don't play well with chef's knives. For example, a large fruit like a canteloupe tends to stick to and trap a chef's knife inside, but a serrated bread knife will slice right through it. They're also great for slicing tomatoes without crushing them.

Let’s talk about metal. When it comes to kitchen blades, there are two main types: stainless steel and high carbon steel. Each metal has its own pros and cons.

Stainless steel blades are durable and – as their name suggests – don’t really discolor or rust. The edges tend to dull more quickly than high carbon blades, so they need to be honed and sharpened more frequently.

A caveat is that stainless steel doesn’t mean that the knife is invincible. If the blade is damaged or repeatedly exposed to salt, acid, and moisture, it can corrode. To prevent this, make sure to wash and fully dry the blade after each use, and avoid the dishwasher.

High carbon steel blades are stronger than stainless steel and very sharp. They keep their edge longer than stainless steel blades, so you won’t need to pull out your whetstone as often. And they're also easier to sharpen.

The downside is that they tend to rust easily. They can also get stained when they come in contact with acidic foods such as lemons and tomatoes. In order to prevent rusting and discoloration, avoid letting the knife sit on wet surfaces for prolonged amounts of time, and wash and dry it thoroughly after use. 

When it comes to knife handles, there are three factors that determine how comfortable they will be: shape, weight, and material. For the most comfortable fit, look for a knife that bulges a bit in the middle to fit your palm. You can also find knives that have curved ends to prevent them from sliding out of your hand.

The most common materials used in knife handles are wood, stainless steel, and plastic. Wood handles have been around for a long time and are very popular for their strength, durability, and feel on the hands. However, because they're a natural, porous material, they require a higher level of care. 

Metal handles are stronger and more durable than wood, as well as easy to maintain. Because of their smooth surface, they can be more likely to slip in your hands. Look for a metal handle with a textured or brushed satin finish to help provide more grip.

Synthetic handles are most often made of acrylic, plastic, or resin. For some people, these handles may be too lightweight. However, they're extremely easy to care for and come in a wide range of shapes and colors.

European and Japanese knives differ in a couple of important ways that affect how easy they are to use and care for. 

Generally, Japanese knives are made from harder steel. Contrary to what you might assume, this makes for a blade that is more vulnerable because it's less flexible. It can get chipped or damaged easily, so you'll want to be careful around hard things like bones.

European knives have a thicker blade than Japanese knives. This makes them stronger and more suited to a variety of tasks, including heavier chopping. The angle of the blade is also different, which is important to keep in mind if you plan to sharpen your knife at home. 

Danilo says, "As mentioned earlier, balance is key to a good knife. The trick to checking for balance is simple. Grab a knife and lay it on the tip of your finger at the point where the handle meets the blade. If it stays perfectly horizontal, then it has excellent balance. This is a quick way to determine the quality of the knife in its entirety. 

Also, take a look at unnecessary curves at the point where the blade meets the bottom area of the handle. Any extra protruding parts can hinder you from getting a clean slice as the knife will hit the chopping board prematurely."

Having the right kitchen tools for the job can make for a more enjoyable and efficient cooking experience. Check out more of our favorite kitchen products below.

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