Best kitchen knives for home use – Buyer’s Guide

Any professional chef would choose kitchen knives for home. If they were stranded on a desert island with only one kitchen tool to bring. Other kitchen knives, such as serrated knives and butcher knives, have more specialized uses. But a good chef’s knife can handle everything from slicing and dicing to more difficult tasks like carving a chicken and cutting a pineapple.

We tested over 30 knives in the Kitchen Appliances and Technology Lab to find the best kitchen knives for home. Also, check the best non-stick frying pan for kitchen use. We evaluated how well each knife cut and retained an edge after slicing and chopping through onions, chickens, cooked steak, carrots. And cheddar cheese with home cooks in mind. Basil was sliced into fine ribbons, garlic and parsley were minced, and tomatoes were sliced. The most impressive knives were razor-sharp and effortlessly cut paper-thin tomato slices.

We looked for knives that rocked back and forth easily and required little pressure to cut through the meat. As well as the comfort of the handle and grip and the overall experience using the knife. While heavier knives felt sturdier, they can tyre hands when slicing hard ingredients like carrots. So we took note of how each handle felt and the weight of the knife. Knives with larger handles and lighter blades give us more control. Whereas knives with smaller handles allowed us to slice quickly and thinly.

We’ve compiled a list of the best-tested knives that we believe are universally appealing for all needs.

Also Read:

What to Consider When Shopping for a Kitchen Knives for Home Use:

When purchasing a knife set, the first thing to consider is your own cooking style. Do you have steak on the grill at least once a week? When was the last time you bought a fish that hadn’t been filtered? Do you intend to sharpen your own blades or hire a professional to do so? Only buy knives for techniques you’ll actually use; otherwise, you’ll be sifting through a sea of slicers looking for the right one.

Aside from the types of knives, you should have in your collection. You should also consider your personal preferences for weight and balance. Some cooks prefer hefty knives for weight, while others prefer the dexterity of lighter alloys. Uncomfortably weighted blades (those that feel top or bottom-heavy) can teeter, forcing you to exert more effort than necessary. Weight and balance are, of course, subjective.

Each blade material has advantages and disadvantages. Carbon steel retains its edge for a long time. But it is susceptible to rust. Stainless steel is less likely to stain, but it loses its sharpness over time. Many Japanese manufacturers use proprietary stainless steel alloys that stay sharp and don’t corrode, but they can be expensive.

If you can, hold the knives and get a feel for them while shopping for the best chef’s knife. At the end of the day, selecting your favorite chef’s knife is largely a matter of personal taste. To one cook, what may appear to be perfectly balanced to another, may appear to be heavy. Here are some things to think about:

What to consider when shopping for a chef’s knife

When purchasing a knife set, the first thing to consider is your own cooking style. Do you have steak on the grill at least once a week? When was the last time you bought a fish that hadn’t been filtered? Do you intend to sharpen your own blades or hire a professional to do so? Only buy knives for techniques you’ll actually use; otherwise, you’ll be sifting through a sea of slicers looking for the right one.

Aside from the types of knives you should have in your collection, you should also consider your personal preferences for weight and balance. Some cooks prefer hefty knives for weight, while others prefer the dexterity of lighter alloys. Uncomfortably weighted blades (those that feel top or bottom heavy) can teeter, forcing you to exert more effort than necessary. Weight and balance are, of course, subjective.

Each blade material has advantages and disadvantages: Carbon steel retains its edge for a long time, but it is susceptible to rust. Stainless steel is less likely to stain, but it loses its sharpness over time. Many Japanese manufacturers use proprietary stainless steel alloys that stay sharp and don’t corrode, but they can be expensive.

If you can, hold the knives and get a feel for them while shopping for the best chef’s knife. At the end of the day, selecting your favorite chef’s knife is largely a matter of personal taste. To one cook, what may appear to be perfectly balanced to another, may appear to be heavy. Here are some things to think about:

Handle:

The different handles and how they attach to the blade will most likely be the first thing you notice. Some are made of wood/wood composites, while others are made of plastic and metal. The weight, feel, and price of a knife are all affected by the type of material used.

Tang:

Some knives have a full tang, which means the blade extends all the way through the handle and aids in balance.

Bolster:

Another point of distinction is how the blade flows into the handle, also known as the bolster. Others are straight, while others are angled. We discovered that angled bolsters provide a more secure grip, which is better for beginners, while straight bolsters provide a more controlled grip for chefs who like to pinch the blade’s heel.

Our best words of advice:

Keep your knife sharp by looking for one that feels like an extension of your hand.

Image Product Features Price
WÜSTHOF 4582/20 Chef’s Knife WÜSTHOF 4582/20 Chef’s Knife
  • used for chopping, slicing, mincing, and dicing
  • weighs 8.5 ounce
  • ENTURIES OF TRADITION
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Victorinox Swiss Army Fibrox Pro Victorinox Swiss Army Fibrox Pro
  • Thermoplastic Elastomer.
  • Lifetime commitment
  • 8-Inch Chef’S
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Mercer Culinary Genesis 5 Mercer Culinary Genesis 5
  • cutlery steel resists rust, corrosion
  • long-lasting sharpness
  • Limited Lifetime Warranty
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Shun Classic Shun Classic
  • VG-MAX steel
  • smooth cuts
  • 8-inch Chef’s
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Mercer Culinary Millennia Mercer Culinary Millennia
  • Textured finger
  • highest quality Japanese steel
  • highest quality Japanese steel
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DALSTRONG Santoku DALSTRONG Santoku
  • 100% SATISFACTION
  • Dalstrong Power
  • MONEY BACK GUARANTEE
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Shun VG-MAX Classic Shun VG-MAX Classic
  • lightweight
  • easily cutting
  • strong Japanese heritage
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Reviews of the Best Kitchen Knives for Home Use in 2021

It can take a long time to find a good kitchen knives for home. We did the research for you, so you don’t have to.

As previously stated, we have put many of the knife sets and best cookware set on this list to the test in our own kitchen. We did this so that you could get a better understanding and feel for the blades we’re talking about.

  1. WÜSTHOF 4582/20 Chef’s Knife
  2. Victorinox Swiss Army Fibrox Pro
  3. Mercer Culinary Genesis 5”
  4. Shun Classic
  5. Mercer Culinary Millennia
  6. DALSTRONG Santoku
  7. Shun VG-MAX Classic

WÜSTHOF 4582/20 Chef’s Knife

<strong>WÜSTHOF 4582/20 Chef’s Knife</strong>
WÜSTHOF 4582/20 Chef’s Knife
  • used for chopping, slicing, mincing, and dicing
  • weighs 8.5 ounce
  • ENTURIES OF TRADITION
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About the item:

The Wüsthof Classic Chef’s Knife is made of high-carbon stainless steel and has a riveted full tang. It is sharpened to a 14-degree angle. It’s tough, sharp, long-lasting, and dependable, though it lacks the bells and whistles one would expect for the price.

The blade is thick and solid, and the knife is forged from a single piece of steel. It has a tang that runs the length of the handle and is secured with three rivets, providing excellent balance and stability. While the plastic grips aren’t particularly attractive, they blend in seamlessly with the tang and bolster, leaving no gaps for dirt or food particles.

The bolster and finger guard provide additional protection for the cook. It also makes the knife heavier, making it to 8.5 ounces. It may be too heavy for those with small hands or delicate wrists (in which case, check out the Cub kook Santoku right below). The Classic, on the other hand, will be more than adequate for most people. It’s possible that the extra weight will help with the cutting process.

Its hardness of 58 HRC is more than adequate for most cutting tasks, though not as impressive as other high-end knives. A lower HRC, on the other hand, indicates that the knife is more ductile and less likely to chip or break under pressure than its tougher counterparts. To straighten the burrs, you’ll have to run it through a rod more often..

The Wüsthof Classic excels at almost every cutting task in the kitchen, thanks to its extra narrow edge and a reasonable size, weight, and hardness. Without a doubt, it’s one of the best chef’s knives available. Although it is pricey, chefs who have used their Wüsthof Classic for decades have given it glowing reviews, indicating that it is a sound investment.

Pros
  • Precision forged
  • Full tang riveted handle with a sharp (PEteched to 14 degrees per side) edge Support for the finger guard
Cons
  • Simple-looking handle
  • Expensive
  • To take into account

Victorinox Swiss Army Fibrox Pro

<strong>Victorinox Swiss Army Fibrox Pro</strong>
Victorinox Swiss Army Fibrox Pro
  • thermoplastic Elastomer.
  • Lifetime commitment
  • 8-Inch Chef’S
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About the item:

Unlike meat knives, which benefit from a stiff, forged blade, there’s no need to spend a fortune on a bread knife. This Victorinox, made in Switzerland and stamped from European steel, performs admirably.

Tomatoes, pineapples, and, of course, bread loaves are no match for the knife’s sharp serrated edge. It has little trouble delivering clean, smooth-cut surfaces through hard crusts. The plastic handle isn’t particularly attractive, but it’s comfortable to hold and clean.

It’s worth noting that the bread knife’s blade is only beveled on one side. This means that as it slices through a loaf, it creates an angle, making one end of the slice thicker than the other. On thin, small breads, this will not be noticeable. However, you may need to apply a little pressure to keep the cut straight when cutting especially thick loaves.

Because the blade is narrow, it is light. It will cut through a dozen loaves of bread without tiring your wrist. When cutting thick and hard breads, on the other hand, it may feel flimsy. If that’s the case, you may want to look into its Victorinox cousins with a broader blade.

The knife can be washed in the dishwasher, but Victorinox also recommends hand washing.

Pros
  • Serrated edge with a sharp point
  • The thin blade cuts bread and fruits cleanly
  • Dishwasher-friendly
Cons
  • Narrow blade, not suitable for large bread
  • Cheap-looking handle

Mercer Culinary Genesis 5”

<strong>Mercer Culinary Genesis 5</strong>
Mercer Culinary Genesis 5
  • cutlery steel resists rust, corrosion
  • long-lasting sharpness
  • Limited Lifetime Warranty
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About the item:

This 5-inch utility blade, part of Mercer’s massive line, is ideal for when you need a little more accuracy than a chef’s knife but don’t want to chip away with a paring knife.

Despite being smaller and less expensive than its siblings, the 5” Genesis is still made entirely of German high-carbon stainless steel.

It also has a bolster and a tang that runs the entire length of the handle and is riveted in place. These features, which are normally reserved for high-end knives, improve the knife’s balance and durability considerably. This is one of the few inexpensive knives that, with proper care, can last a lifetime.

Though utility knives were not mentioned above, it should come as no surprise that they are flexible, but serve a different purpose than the bigger chef’s knife. When chopping on a cutting board, you’ll find that the blade isn’t much wider than the handle, making them inconvenient to use. On the other hand, this makes maneuvering the knife for other tasks much easier.

This knife is ideal for slicing sandwiches, vegetables, cheeses, and a variety of other small items. It can also be used as a stand-in for a boning knife if you don’t have one.

The Genesis, like almost all of Mercer’s products, comes with a limited lifetime warranty.

Pros
  • Full riveted tang
  • Forged
  • German high-carbon stainless steel blade
Cons
  • Handle that has a cheap feel to it

Shun Classic:

Shun Classic:
Shun Classic:
  • VG-MAX steel
  • smooth cuts
  • 8-inch Chef’s
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About the item:

The same criticisms that apply to the Shun Classic’s 8-inch version apply to this shorter version, making it suitable for cooks with small hands or those who simply want a shorter blade. Furthermore, a smaller knife means a lower price (relatively speaking).

The narrow bolster is less of an issue thanks to the smaller lever arm produced by this blade’s cutting action. Some chefs find that a shorter blade provides them with a level of flexibility that they don’t get from longer blades. However, caution should still be exercised when handling bony foods. You don’t want the tungsten-infused edge to be chipped!

Pros
  • Lightweight, suitable for small hands
  • Sharp edge
  • Full tang
  • Beautiful blade and handle
Cons
  • Thin blade, easy to chip

Mercer Culinary Millennia

<strong>Mercer Culinary Millennia</strong>
Mercer Culinary Millennia
  • Textured finger
  • highest quality Japanese steel
  • surface care
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About the item:

The Mercer Millennia is stamped rather than forged, which is one of the reasons it is so much less expensive than the other options on this list. The high-carbon Japanese steel they use, on the other hand, distinguishes it from the average, low-cost stamped knife.

Santoprene and polypropylene make up the grip, making it a little more forgiving on your hand than others. Though it appears less refined than wood or other polymers, the santoprene’s give may be exactly what you need if you have tender pressure points after cutting.

Mercer Culinary produces some of the best chef’s knives on the market, and they come with a fantastic warranty. Commercial clients will be covered for 25 years, while private chefs will be covered for the rest of their lives.

Mercer knives are not only excellent quality for the price, but they are also used by restaurants all over the world. You can be sure you’re using the same high-quality equipment as experts with Mercer’s extensive line of kitchen products aimed primarily at commercial operations.

Pros
  • High-quality Japanese steel
  • Ergonomic,
  • Non-slip handle
Cons
  • Partially tangy, with a heavy tip
  • Blade is thinly stamped

DALSTRONG Santoku

DALSTRONG Santoku
DALSTRONG Santoku
  • 100% SATISFACTION
  • Dalstrong Power
  • MONEY BACK GUARANTEE
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About the item:

When fat, heavy Western knives aren’t cutting it (*snicker*), Dalstrong’s Shogun Santoku-style knife comes to the rescue. You’ll have no trouble making those precise cuts with a blade forged from high-carbon Japanese stainless steel and ground to a 12-degree edge.

With a Damascus-style finish and a hefty bolster that both looks and feels right, the knife is also very elegant.

Dalstrong’s Shogun knife has been hardened to 62 HRC on the Rockwell scale, which means it will maintain its sharp edge for a long time.

It’s important to remember that every knife will need to be sharpened at some point. Even more important is the fact that you must exercise caution when working with bones to avoid chipping the hard edge. This is not a hammer, but rather a precision instrument.

If all else fails, remember that Dalstrong offers a 100% satisfaction guarantee as well as a lifetime warranty. If you’re not sold on Santoku knives and would prefer something more affordable and straightforward, check out the Victorinox Fibrox Pro Santoku. The Victorinox is ideal for the chef who wants to begin investigating the Asian side of cutlery, despite the fact that it is stamped rather than forged.

Pros
  • Full tang, triple-riveted
  • Beautiful patterns
  • Sharp (8-12 degree edge)
  • Strong material (62+ HRC)
Cons
  • Blade is thin and prone to chipping

Shun VG-MAX Classic

About the item:

Shun’s VG-MAX Classic 8-inch chef’s knife is a great Japanese take on the traditional German chef’s knife. The fundamentals of this knife, like our first pick, match the “classic” Western design and will be familiar to most cooks. Shun, unlike Wüsthof, has experimented with a few new features on this knife..

The “Damascus” type patterning on the blade is the most significant difference. However, since the knife is made of stainless steel, this is purely aesthetic. However, the metal’s formula includes a small amount of tungsten, sulphur, and cobalt. The latter two add to the blade’s durability, while the tungsten retains the edge’s sharpness. The blade’s increased hardness makes it marginally easier to chip than steels with a lower hardness. 

PakkaWood is a resin-impregnated wood finish on the grip of the VG-MAX Classic. It’s beautiful, and it goes perfectly with the ornately stylized blade to make this one of the most elegant practical knives available..

The narrow bolster is the design’s main flaw, and it’s one of the main reasons it’s just a runner-up (the section where the blade meets the handle). This Shun will provide less comfort than the German design for chefs who want to grip around the bolster.

Pros
  • Full tang
  • Genuine hardwood handle
  • Beautiful
  • Sharp edge (16 degrees) (34 steel layers on each side)
Cons
  • Susceptible to chipping

Types of Kitchen Knives Typically Included In a Knife Set:

A serrated bread knife, a paring knife, and a chef or santoku knife are the three basic knives that anyone working in kitchen knives for home should have on hand. Other knives to consider include a boning knife, a cheese knife, a tomato knife, a cleaver, a mincing knife, a steak knife, a salmon knife, and a filleting knife.

Below, we’ve broken down some of our most common kitchen knives for home and the roles they represent, so you can find out exactly what you’re looking for in a knife package. It’s also important to remember that all of these kitchen knives for home can be purchased separately if you find anything below that you’d like to add to a collection you’ve already ordered.

A well-prepared knife kit would more than likely have the following pieces included:

A utility knife (all-purpose) measuring 13cm / 5 inches is used to prepare a variety of foods. A more common knife because it can be used for a variety of tasks.

Chopping, grinding, mincing, and dicing are all done with a chef’s knife, which is normally 20-23cm / 7.8–9 inches in length. Since a chef can use it regularly, it should be very comfortable.

A paring knife, also known as a vegetable knife, is a small handheld knife that is used for cutting, peeling, and trimming small handheld items such as potatoes, lemons, and tomatoes.

A serrated bread knife is used for handling bread, cake, puddings, fruits, and vegetables. It’s such a pleasure to have you around.

A cleaver is a knife that is used to cut meat and, in some cases, herbs and herb-like vegetables and spices. Cutting bulky and larger pieces of meat with a cleaver is ideal. Kitchen Knives for home that are a little heavier than others are usually favoured.

Tomato knives are usually small and cute, with the ability to easily cut through a tomato.

Peeling skin and craving edges from fruits and vegetables is easy with a peeling knife.

A filleting knife is a knife that is used to fillet fish. This knife might not be appropriate if you do not fillet fish on a regular basis. Go for it if you treat fish on a daily basis or choose to cut horizontally rather than vertically.

A cutting knife – This knife is used to cut thin and even slices of meat from roasts and full roasted poultry, and you’ll see it a lot on Thanksgiving.

A Boning Knife should be narrow, sharp, and flat, allowing the bone to easily detach from the flesh.

The last item in one’s collection will be a sharpening steel, knife-honing stone, or electric honer.

  • Kitchen Knife Set Care
  • Sharpening
  • And Storage Instructions
  • Recommendation

Care of a knife

The longevity and value of your knife or knife collection would be entirely dependent on how well it is cared for. Some knives can be washed in the dishwasher with no problems. While some steels, such as carbon steel blades, must be hand-washed immediately after use, others, such as carbon steel blades, can rust when exposed to acidic foods and when left wet, such as overnight in a sink of water. These are some of the reasons why choosing the right material for your blade is critical, why reading the manufacturer’s directions is critical, and why it’s often easier to spend a few extra bucks to get a quality blade that will last. Other materials, such as stainless steel, do not rust and are widely used for knife blades..

Making sure the knife is used on a surface that will not damage the blade is part of caring for the knife. Using a cutting board, which is usually made of one of two materials: wood or plastic, is one of the best ways to do this. A wooden cutting board is preferred because it is smoother than plastic and therefore gentler on the blade than a plastic cutting board.

Knife Storage

Although it may be more convenient to store your knife in the same utensil drawer as the rest of your utensils, we regret that this is not the safest or recommended form. Knives are a type of It is recommended that this weapon be kept away from other appliances because contact with certain materials will cause the blade to become duller than it is. Three methods are recommended for storing your knife: on a magnetic strip in a noticeable region, in a blade guard sheath or plastic sleeves, or in a knife block. Knife blocks are made of wood, plastic, or glass and are used to hold knives organized. Some knife blocks have a built-in knife sharpener that sharpens the blade after each use. It’s also important to note that not all knives can adhere to a magnetic strip, so picking the right blade is crucial.

Storing your knife correctly can help to avoid corrosion, keep the blade from cracking, and keep it sharper for longer. It would also aid in the prevention of needless cuts and accidents.

Sharpening of the knife.

No matter how sharp a knife is when you buy it, it will need to be resharpened at some point. Although some companies allow you to send in your blades and have them sharpened for you, others do not (Mostly professional and the more expensive sets). Some people like to sharpen their knives themselves, which is fine, but it’s important to make sure that the sharpening is done correctly..

In sharpening knives, there are several ways you can get this done:

  • Electronic sharpeners
  • Honing steel or whetstone
  • High-power electric diamond knife sharpeners

Steel knives can need more sharpening than other knives to stay sharp and cut the way you want them to. A rusty knife that needs to be sharpened is more likely to cut you than a blade that is razor-sharp and ready to use.

Recommendation

We’ve covered a lot, and it’s important that you get what you want at the end of this post, so here are some pointers to consider if you’re still unsure.

Build your own knife set:

When shopping for a knife, you can discover that you prefer the chef’s knife from one set to the paring knife from another. Alternatively, you would choose to carve with a knife from one package and a utility knife from another. As a result, build your own collection by choosing all of your favorites. Most of the kitchen knives for home in these sets are also available individually on Amazon.com, and you’ll find that doing so is always less costly than buying a knife kit.

Do knock it before you try it:

When we see a pricey knife kit, we say to ourselves, “Well, this must be nice because it’s so expensive.” This isn’t always the case; sometimes, a less expensive package will surprise you and make you fall in love with it even more than a more expensive knife..

Check your blades:

Check your knife for a few things, such as if the edges of your bread knife are serrated; not all of them are.

Do not assume:

If you want a knife block, for example, make sure the knife set you’re buying contains one. Not all knife sets have a block, as you can see in the reviews above for those that do and some that don’t.

Hold each knife in your hand separately to ensure that all of them, not just any, are comfortable.

Do not stick with a miserable knife:

When you buy a knife, try it out and see how it feels in terms of weight, balance, and overall feel. Do not be forced to use a knife that you despise. Return it if you don’t like it and pick a blade that fits your personality.

The truth is that there are advantages and disadvantages to each set you want to bring home. When you get home, pick the knife package that you think would fit best for your needs, take care of it, and inspire others to do the same. Thank you so much.

Conclusion

Whether it’s at work, in your small restaurant, in a big corporation, or at home. We all look for the same thing in a kitchen: warmth. Making sure the tools and equipment we use are up to scratch is one thing that will put us at ease. A knife is one of the most commonly used kitchen gadgets, and having the right blade will make all the difference in how much you enjoy cooking.

We’ve selected the best kitchen knives for home in each category, as well as the best overall knife collection for all of your kitchen requirements. All of the kitchen knives for home we tested are excellent choices with a wide range of features, a fair price, a decent structure and makeup, a cast blade rather than a stamped blade, and much more.

The block collection that comes with this knife is lovely and doesn’t take up much room on the table. It can be used by both amateurs and professionals.

We spoke about how to care for, stock, clean, and sharpen our kitchen knives for home now that you’ve found this awesome knife package on Amazon.com. And how can we be certain that each knife in our collection is exactly what we want in a set? 

We hope you find this review helpful. We had a lot of fun making it for you, and we wish you and your new knife collection the best of luck.

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