Best Kitchen Knives

Top-rated kitchen cutlery overall

It's long been commonly accepted among chefs that the best kitchen knives are forged, or hammered into shape from a single piece of metal. This process produces a heavy, solid blade with a lip between the handle and the blade, known as a bolster. The alternative method, stamping blades out of a sheet of metal, is cheaper, but reviewers have often found these lighter blades to be flimsy and hard to control. In the most recent incarnation of their kitchen knives report (August 2011), the editors of ConsumerReports.org reaffirm this view. Out of the 50-plus knives and knife sets tested, the eight the editors recommend are forged knives. However, views are starting to change. The editors of Cook's Illustrated report that stamped knives have improved so much in the last 10 to 15 years that they no longer recommend forged knives exclusively. In nearly all of their knife reviews, at least one stamped knife is included on the Recommended list.

One of the products that has helped improve the reputation of stamped steel is the Victorinox Swiss Classic line of knives (*Est. $65 for three) . Their blades are stamped from high-carbon stainless steel and specially tempered to help them take and hold a good sharp edge. Their plastic handles are made from a patented, nonslip material called Fibrox. In side-by-side tests, experts say they are often surprised by how well these knives perform next to forged knives that are up to three times as expensive.

These knives (which have gone through several name changes through the years) are recommended in five different professional reviews. In the roundup of 11 popular chef's knives on the CookingForEngineers.com website, the Victorinox stamped knife is named as the best value. Although it doesn't perform quite as well as the top-rated brands, it is still rated good to excellent in every test. Note that ConsumerReports.org tested a different line of Victorinox knives, but they did not test the Victorinox Swiss Classic line.

Users at ChefTalk.com and Amazon.com are enthusiastic about Victorinox stamped knives as well. In fact, the Victorinox Fibrox 8-inch Chef's Knife (*Est. $70 for three) is the most popular chef's knife on Amazon.com and one of the highest rated, earning an average of 4.5 stars out 5 from more than 630 users. Victorinox has renamed this line the Victorinox Swiss Classic; the handle is slimmer, but the company assures us that the blade is the same.

Most users say that these blades can take a nice sharp edge and the handles feel very comfortable and secure. The most common complaint about the knives is that they dull quickly, requiring frequent sharpening. Some users also say they look or feel cheap. Despite these problems, most users seem to consider Victorinox stamped kitchen knives an excellent value. Even the most finicky users agree that they are a good choice for beginners, students or budget-conscious home cooks.

Although professional and amateur reviewers praise the Victorinox Fibrox (now Victorinox Swiss Classic) line, many seasoned chefs say there's no substitute for Wusthof knives. The Wusthof Classic line (*Est. $180 for three) gets almost as many professional recommendations as the Victorinox Swiss Classic, even though it costs more than twice as much. In fact, at many culinary schools and institutions, the Wusthof Classic 8-Inch Cook's Knife (*Est. $120) is standard issue. These knives are forged from sturdy, high-carbon stainless steel, with a full tang (the metal of the blade extends all the way through the handle, helping balance the knife and ensuring durability). The handles are made of a synthetic black material, with three rivets down the side for a traditional look; other Wusthof lines feature the same forged blades, but with different handles.

Wusthof knives are recommended in several professional reviews, and users at Cooking.com and Epinions.com give them nearly perfect ratings. Owners say these knives are durable and well balanced, with a good edge that lasts a long time. Their biggest drawback, according to users, is their high price tag. The only less-than-enthusiastic review we found for this line came from Michael Chu of CookingForEngineers.com. He says the 20 cm chef's knife is "serviceable," with good but not great performance in all four of his tests.

Another German brand, Zwilling J.A. Henckels, is also highly rated, though overshadowed by the much-touted Wusthof brand. J.A. Henckels Four Star knives (*Est. $170 for seven) also have forged stainless-steel blades that are bonded to a durable plastic handle. Professionals and users alike agree that their cutting performance is excellent and their grip very comfortable. They are also described as durable, attractive and well balanced, with a good edge that they hold well. Their user ratings from Cooking.com and Epinions.com rival those of the pricier Wusthof knives.

Global knives (*Est. $195 for three) , a high-end Japanese brand, are made from a single piece of metal. The blade seamlessly tapers into a textured stainless-steel handle. We found mostly excellent reviews for the Global G-2 Cook's Knife (*Est. $115) , a lightweight knife with an 8-inch blade. It is the top-rated product in one professional test, with excellent cutting performance, good balance and great initial sharpness, although a male tester found its handle a little small. The G-2 is also the top performer in Michael Chu's tests at the CookingForEngineers.com site, with outstanding results on every test.

However, other knives in the Global line are not as well rated. In several user reviews from self-identified chefs, there were issues noted with the durability of the knife. Plus, one reviewer says that the weight and balance of the knife aren't well-suited to heavy duty work or endurance prep work. Global's santoku (a narrow Japanese knife, discussed on our separate page for santoku knives) falls in the middle of the pack in a 10-knife roundup at New York magazine, and in another professional review judges deem their bread knife "acceptable" and say it's not worth its high price. A complete set of Global knives is a middling performer in another expert review; though very good overall, the knives are outperformed by several knife sets that are cheaper.

Another knife that receives good reviews, but is not as well known is the Mac Professional Mighty Chef (*Est. $130) . Made by an American company, this knife has a stamped blade made from a high-carbon alloy of chrome and molybdenum. The 8-inch Mighty Chef with Dimples is the top pick at CookingForEngineers.com, chosen over the top-performing Global G-2 because of its comfortable grip. These knives are also recommended by Food & Wine magazine and About.com's gourmet food site. (Note: ConsumerSearch is owned by About.com, but the two don't share an editorial affiliation.). As previously noted, many of these professional reviews are several years old, but their views and recommendations are still relevant.

Most professional reviewers warn against purchasing large sets of kitchen knives, saying that they are a poor value. These sets tend to include more knives than are truly useful, so you end up wasting money on knives you may not need or use. In fact, several professional reviews, including Cook's Illustrated, don't recommend any sets.

Ceramic knives are very sharp, but more fragile

One of the most interesting innovations in cutlery is the development of knives that are not made of metal. Instead, their blades are crafted from a hard, lightweight ceramic. Experts say ceramic knives are easy to maintain, as they won't rust and don't need to be sharpened as often as steel. (When they do need sharpening, however, they must be taken to a professional.) Ceramic knives must be handled with care, since too much force can chip or snap the blade. This means that they can't perform many common kitchen tasks, such as cutting through bones and frozen foods.

The best-reviewed brand of ceramic knives is Kyocera Advanced Ceramics. The company offers a variety of models, but we found several positive reviews for the Kyocera KC Classic Series 6-Inch White Chef's Knife (*Est. $110) and the pricier Kyocera Kyotop Damascus 6-inch Knife (*Est. $200) . In a test of several ceramic knife brands, reviewers at The Wall Street Journal found the lower priced line of Kyocera knives "worked superbly," slicing through potatoes and apples with very little pressure.

The white blade, while stylish, can make it difficult to see lighter colored foods, like garlic or onions, say reviewers. Additionally, some reviewers say that the smaller length of these knives limits their use. Where most steel knives can measure 8 or 10 inches, the largest offered by the Kyocera brand is 6 inches. The knives might make a stylish supplement to your knife collection, but they're not a substitute for steel. Even the Kyocera website describes these knives as "the perfect complement to your cutlery," rather than a replacement for it.

The higher-end Kyocera Damascus line receives the highest score of all tested ceramic knives at a popular consumer magazine. It also receives good feedback in user reviews. Most say that the knife is super sharp and results in precise cuts. Despite the price, this knife  has a fragile blade, like most ceramic knives. Several reviewers say that the knife chipped or broke after months (or in some cases, weeks) of use.

The Shenzhen line of ceramic knives is more budget friendly. The Shenzhen Chef Series Ceramic (*Est. $45 for three) receives positive feedback from both expert reviewers and consumers. These ceramic knives have the same drawbacks as other ceramic knives we researched --  they can chip and they are unable to perform tough kitchen tasks. Still, reviewers praise the exceedingly sharp blades and say that as an addition to an arsenal of steel cutlery, these knives can make precision cutting and chopping a breeze.