Some folks would say our editors are choosy about knives, however we desire the phrase “passionate.” As a crew {of professional} cooks, severe dwelling cooks, and recipe builders who’ve spent years testing Western, Japanese, and specialty knives like cleavers, we’ve bought just a few opinions about what blades are definitely worth the cash.

I not too long ago polled our crew about their must-have knives (, those you convey on trip). I wasn’t stunned to be taught that just about everybody’s solutions had been totally different. In spite of everything, we’re a extremely opinionated group of cooks! However amongst all of our picks, we’ve bought suggestions for nearly each sort of knife you want, together with chef’s knives, paring knives, and bread knives.

“I’ve had this chef’s knife for years, and it is my absolute favourite. It has a high-carbon metal blade that stays sharper for longer, and its uneven bevel (70/30) helps me get tremendous exact cuts. It stays sharp for a reasonably very long time, so I haven’t got to sharpen it continuously. It is also very snug to make use of!” — Genevieve Yam, senior editor

“For a few years, the Wusthof eight-inch chef’s knife was the one good knife in my kitchen. However, oh, what a pleasant knife! This factor is a traditional for a lot of causes. It is balanced, sturdy, stays sharp, and feels superb within the hand. Lately, I take advantage of it for jobs that I desire a bigger knife for, or when it calls to me strongly from the knife strip.” — Megan Steintrager, affiliate editorial director

“She is my trusty ol’ steed and my trip or die (do not inform my hubby!) that I depend on day by day. I’ve had this knife since culinary college, and it may possibly deal with all of the day by day put on and tear I throw its approach. Different tantalizing beauties could come and go, however she is the one I attain for first for my primary onion-dicing, basil-chiffonading, and zucchini-slicing wants.” — Leah Colins, senior culinary editor 

“It’s wonderful high quality for the cash.” — Daniel Gritzer, editorial director 

“I’ve owned this knife for just a few years, and it’s the one I attain for most frequently. It’s very nicely balanced between the blade and the deal with. Even fiddly duties, like slicing strawberries, are straightforward with this knife.” — Rochelle Bilow, editor

“I am going to by no means be accomplished speaking about how good this bread knife is. It simply slices by crusty and smooth breads with the precision of a blade you’d think about prices 5 occasions as a lot. In case you plan on making any BLTs or tomato toast this summer time, that is the knife I depend on for picture-perfect tomato slices.” — Riddley Gemperlein-Schirm, affiliate editorial director

“It is the perfect serrated knife on the market, even with out factoring in its extremely low value. Do not argue with me, I’ll die on this hill.” — Daniel

“Petty knives are reasonably obscure, however, IYKYK. They hit the candy spot between a paring knife and a chef’s knife, combining the nimble, slim tip of the previous with a number of the size of the latter. I seize this tremendous sharp Tojiro petty knife after I’m mincing shallots, coring strawberries, trimming pork loin, and even dicing an onion. It is agile, tremendous duper sharp, and the deal with suits completely in my small hand.” — Grace Kelly, senior editor

“I all the time discover myself leaning towards smaller knives. They’re lighter, simpler to deal with, and nice for a lot of duties. One which I take advantage of typically in my kitchen (and convey with me after I journey) is the Takamura Petty Knife. It’s versatile and permits management for delicate, precision duties with its skinny blade. It is nice for slicing dainty herbs, reducing massive oranges, and a lot extra.” — Jessie YuChen, visuals editor

“We have not formally examined this knife in our evaluation of petty knives, however I am going to go to bat for it any day. The 5.6-inch blade is right for newbie cooks or anybody who would not really feel very assured with a big chef’s knife. I personal one and have gifted many to family and friends!” — Rochelle

“I do not eat that a lot steak, however I do use these steak knives a complete lot. The skinny, non-serrated blades simply reduce by rooster and all types of roasted or grilled greens. I like their colourful handles and that the set comes with a storage block, which I simply decide as much as carry the knives to the desk.” — Riddley

“Santoku knives could appear area of interest, however they’re really a flexible blade suited to beginner cooks and professional cooks alike. After I examined them, I fell in love with this one from Mac: It glides by the whole lot like a sizzling knife by butter. The compact, 6.5-inch blade makes it straightforward to regulate, too.” — Grace

“This Shun six-inch chef’s knife has been considered one of my go-tos for on a regular basis slicing and dicing for the previous 5 – 6 years. It is extremely well-balanced and feels nice in my hand. And after years of assuming that something smaller than a 10-inch chef’s knife was for youngsters, I’ve accepted—really embraced—that this smaller knife’s maneuverability makes it higher for a lot of duties.” — Megan

Why We’re the Specialists

• Rochelle Bilow is an editor at Severe Eats. She is a former line prepare dinner and culinary college graduate. 
• Beforehand, Rochelle labored at Bon Appétit and Cooking Gentle magazines.
• At Severe Eats, we rigorously evaluation kitchen gear to seek out the perfect cooking gear. We re-test profitable merchandise to make sure our suggestions stand the check of time.