Kitchen Knives

Best kitchen cutlery

If you must own the best, reviews agree there's no substitute for Wusthof knives (*est. $180 for a set of three) . These are the overwhelming choice of both chefs and cooking enthusiasts. The whole knife is forged from high-carbon stainless steel (which resists stains), with a full tang (the blade metal extends all the way through the handle, helping balance the knife and ensuring durability). In fact, most top-of-the-line kitchen knives are made this way, but experts say Wusthof knives are the most balanced, most natural-feeling knives on the market. One chef simply calls them "perfect."

Wusthof makes three versions of its top-of-the-line kitchen cutlery, and the difference among them is in the handle. In most reviews, testers prefer the handles on the Classic and Grand Prix lines. Recently the Grand Prix was phased out to make way for the similar Grand Prix II line. The Classic has a more traditional looking riveted handle, while the Grand Prix II kitchen knives feature a textured plastic grip (wood handles have all but disappeared these days since the FDA banned them in restaurant kitchens). The Wusthof Culinar kitchen cutlery line has a more banana-shaped stainless steel handle that most reviewers don't find quite as comfortable. The handle choice comes down to which feels best to you. The blades are all the same.

In the shadow of Wusthof are some other comparably priced kitchen knives, all of which have forged, high-carbon, stainless steel blades. The differences are in the details. With the J.A. Henckels Five Star (*est. $170 for three) , some reviewers like how the unusual-looking ergonomic handle fits in their hands. Chef's Choice Trizor Professional knives (*est. $200 for three) have a traditional looking polycarbonate handle. The Trizor chef's knife is a favorite at Fine Cooking magazine. Editors say it's heavier than other kitchen cutlery, with an easy-to-grip handle and a "markedly sharp" edge Friedrich Dick knives (*est. $175 for three) are a staple in culinary schools. Their blades have a higher carbon content than most, which makes them a bit harder and capable of holding an edge longer. (Friedrich Dick kitchen knives are also sold under the name Calphalon Professional Cutlery.) We did not include these knives in ConsumerSearch Fast Answers because of the overwhelming support for Wusthof and Forschner Victorinox, but if they sound appealing and feel good in your hands, experts say they're a good bet.

It's commonly accepted that the best kitchen knives are forged -- hammered into shape from a single piece of metal. An alternative method is to stamp them out of a sheet of metal. This process produces a lighter, thinner blade without a lip between the handle and blade (called a bolster on forged knives). Many cheaper kitchen knives are made this way, and reviewers say they can feel flimsy and hard to control. Forschner Victorinox Fibrox (*est. $60 for three) stamped knives are the exception. In side-by-side tests, experts are amazed at how well these perform next to forged kitchen cutlery that is three times as expensive. In almost every review that tests them, Forschner Victorinox kitchen knives are chosen as the best budget pick.

Emerilware knives (*est. $50 for two) , are stamped kitchen cutlery made by Wusthof. Celebrity chef Emeril Lagasse endorses these knives, but they are a bit more expensive than the top-performing Victorinox knives. The same kitchen knives are sold as the Wusthof Gourmet series. In the budget kitchen cutlery tests at Cook's Illustrated, the Wusthof Goumet chef's knife did a better job than cheaper knives, but editors say it's best suited for those with small hands. Those with larger hands may find that their knuckles hit the cutting board before the knife. Otherwise, the Wusthof Gourmet kitchen knife performed well, but not quite as well as the Forschner Victorinox.

Cutco makes stamped blades. Generally, professional reviewers are not fans of stamped blades (as opposed to forged blades). Cutco's knives (*est. $90 for two)do come with lifetime free sharpening by the company. All in all, it seems that Cutco makes a perfectly fine (though expensive) stamped knife, but we found more prolific enthusiasm for the Forschner Victorinox Fibrox series of stamped knives (*est. $60 for three) . In an interview with Kiplinger's Personal Finance magazine, chef Wayne Nish says the Cutco knives seemed dull, while the Victorinox kitchen knives seemed "designed by chefs for chefs."

If you're interested in a low maintenance kitchen cutlery set, however, the Cutco knives get generally good reviews at Amazon.com and Epinions. They come with a highly touted lifetime guarantee, and sharpening is free (you have to pay for shipping and handling). Lots of people posting reviews on Epinions say they bought these kitchen knives from a relative or neighborhood college student (Cutco kitchen cutlery is sold only door-to-door through commission sales). In one test, the Cutco serrated knives (called Double-D edged) performed better than Chicago Cutlery Performa serrated knives (*est. $35 for a 14-piece set) and Henckels Eversharp Pro serrated knives (*est. $25 for three) .

New kitchen knife styles and materials

Two Japanese companies have made inroads with some nontraditional kitchen cutlery. Global and Kyocera make very different knives, but both are liked for their sophisticated design. Global knives (*est. $170 for three) are made entirely from the same piece of metal. The blade seamlessly tapers into a textured stainless-steel handle. Reviewers say Global kitchen knives look gorgeous and work well. Made in the Japanese style, Global knives have a thinner blade and more angled knife-edge than German or American knives. Some reviewers say this makes them sharper out of the box than other knives. Interestingly, most knife makers are now offering all-metal versions of their kitchen knives, mimicking Global's look.

While experts agree Global knives look great, they get some mixed performance reviews. At Cook's Illustrated, testers don't like the Global paring knife, and editors call it "impractical" with an awkward handle and too-stiff blade. However, the Global chef's knife is tested at both Choice and Which? magazines, where it performs well. At Which?, this knife is one of the two best performers. Editors say it looks great and is light and well balanced. Most also say that it’s especially easy to control, excelling at slicing tomatoes, cucumbers and herbs. However, some testers say the handle is short. At Choice magazine, the Global knife is again tops. Editors cite its versatility, light-weight and good balance. Again, some testers thought the handle was too short.

At GQ magazine, reviewers wish the Global's blade were heavier, but testers like its sharpness. It easily split a flying pineapple. Some cooks miss a bolster, which makes it easier to choke up on the blade for chopping garlic and herbs. Chef Wylie Dufresne doesn't care for the Global kitchen knife, which he says isn't well-balanced and gets dull quickly. In a review at The Wall Street Journal, testers found the Global's handle too slippery, but it sliced tomatoes with ease.

Global kitchen knives don't look like traditional forged blades, and they clearly take some getting used to. As far as we can tell from reviews, Global knives -- especially the chef's knives -- generally work well and look great. They may be perfect for those who want something stylish and modern looking -- and who are willing to take some extra time learning to use them.

Kyocera kitchen cutlery is not made of metal at all. Rather, their blades are ceramic. Experts say Kyocera knives (*est. $85 for a 6-inch chef's knife) are exceptionally sharp -- and super fragile. In GQ's tests, the Kyocera shattered when dropped, while other kitchen knives suffered mostly broken tips and scratches. At Wine Spectator magazine, the Kyocera chef's knife comes in last place in a roundup of eight. Reviewer Sam Gugino says it's too light: "This one felt like a child's toy in my hand."

While some kitchen culinary enthusiasts like Kyocera knives for their sharpness and low maintenance, others say they are just too fragile for daily use. Kyocera's longest chef's knife measures just 7 inches (*est. $110), shorter than the more common eight- and ten-inch American and German chef's knives. The short length makes them less suitable for chopping melons or other large tasks. While a Kyocera kitchen knife may make a stylish supplement to your traditional knives, experts say they are probably too fragile and small to be your only knives.

Japanese santoku kitchen knives

Few kitchen trends have been as pervasive as the santoku knife. While sales of traditional kitchen cutlery is stagnant, sales of santoku knives have tripled in the United States. Similar to a chef's knife, a santoku knife has a shorter, thinner blade. Some models have a hollow edge (sometimes called a Granton edge), which is intended to minimize friction between food and knife surface for speedier slicing. Many reviewers say that a santoku knife is a great addition to your collection of kitchen cutlery. They add that because of their shorter, thinner blades, santoku knives excel at thinly slicing vegetables and doing delicate work. Some experts also say the knife is a comfortable choice for those with smaller hands.

It's important to note that many reviewers, including the editors at Cook's Illustrated, say that a santoku knife can't replace a chef's knife entirely. That's because their blades are too short and thin to achieve the kind of versatility of a chef's knife. For example, santoku knives are not recommended for cutting bone. In a ten-santoku roundup, testers commend the MAC Superior Santoku knife (*est. $60) . Editors say it's an excellent value and a top performer. Cook's Illustrated team, along with noted chef Masayoshi "Masa" Takayama say the Shun Classic Santoku (*est. $110) is best overall. The Shun Santoku is also deemed the best santoku in a recent review at The Wall Street Journal, where the Wusthof Trident Classic santoku with hollow edge (*est. $90) takes the award for best value. Contributors to Amazon.com and Epinions include fans of all of these santoku knives. Although it's more expensive than others, we've included the top-rated Shun santoku in ConsumerSearch Fast Answers since it is selected as the best choice in at least three reviews.

Celebrity chefs have also gotten into the endorsement game. Many critics attribute the initial popularity of santoku knives to Rachel Ray, host of The Food Network's "Thirty Minute Meals." For several years, Ray used the Wusthof santoku in her test kitchen. Ray has signed an endorsement deal with Furi cutlery, which is now making Rachel-Ray branded knives, including a santoku knife (*est. $70) . However, in a ten-santoku roundup at New York Magazine, chef Masayoshi "Masa" Takayama rates the Rachel Ray Furi santoku last, saying that the balance seems off and the stainless steel seems "cheap." Another Food Network personality, Alton Brown, backs Kershaw Shun.

Important Features: Kitchen knives

Despite the advice of many wedding registry guides, experts say that you should skip buying huge sets of knives. If you have a couple of good quality knives, you won't need the ten or twelve knives that come with cheaper sets. Essential is a chef's knife, which generally comes in eight- or ten-inch lengths. These are the true kitchen workhorses, and a decent chef's knife will do everything from general chopping and slicing to carving meat. According to Chef Wayne Nish (as interviewed for Kiplinger's magazine), the chef's knife is "the most versatile tool in a professional's knife roll."

You'll probably want to add a 3.5- or 4-inch paring knife to your collection, say experts. Paring knives are handy for small jobs such as coring apples or peeling vegetables. A serrated bread knife is helpful for tomatoes and other soft foods, as well as bread. If you buy knives in a set of three, you'll generally get a chef's knife, a paring knife and some kind of utility knife (but probably not a bread knife).

Before you start shopping, experts say you should learn a bit of knife anatomy first.

• The tang is the metal that extends through the handle of the knife. Look for a knife in which this metal runs through the entire handle, called a "full tang."

• On forged knives, the bolster is the thick neck of metal between the tang and the blade. This helps protect your fingers from the edge and gives the knife added weight, helping balance the handle.

• It's harder to find wood handles these days, since the FDA banned them from restaurant kitchens. Wood, if not properly sealed and cared for, can carry grease and bacteria. If you like the look and feel of wooden handles, be sure to check for gaps between the blade and handle.

• Knives used to be made of pure high-carbon steel, which made a razor-sharp edge that was easily maintained. Steel blades rust if left wet, and discolor when used on acidic foods like lemons. Some knives are made of stainless steel, which doesn't discolor, but it’s difficult to sharpen. These days, better knives are made from a hybrid of these two materials, resulting in a stainless blade that sharpens well.

• It's best to handle a knife before you buy. Buying an expensive knife of good quality won't do you much good, if you don't feel comfortable using it. The size and strength of your hands combined with your individual experience handling a particular knife are important considerations.

Our Consensus Report shows how many times products are top-ranked by reviewers included in our
All The Reviews Reviewed chart.

# of Picks	Model (with retailer links)	Details from Amazon.com
9	Wusthof Classic (*est. $180 for three) , Grand Prix (*est. $170 for three) and Culinar (*est. $110)	details
6	Forschner Victorinox Fibrox (*est. $60 for three)	details
5	Global (*est. $170 for three)	details
4	Kershaw Shun Santoku (*est. $110)	details
2	Kyocera (*est. $85 for a 6-inch chef's knife)	details
1 each	Wusthof Gourmet , Chef's Choice Trizor Professional , OXO Good Grips , Calphalon Contemporary , Furi Pro Ultra , Henckels Five Star , Henckels Four Star , Henckels Professional S , KitchenAid Ultra , Mundial 5110-8 2T, MAC Chef Series , MAC Superior Santoku , Friedrich Dick Premier Plus , Messermeister Meridian , Showtime Six Star , Chicago Cutlery Metropolitan , Cutco Salad Mates, Tramontina Professional

Despite some criticisms from time to time, the overwhelming favorite in reviews is Wusthof. The brand's superior performance and ease of use are discussed over and over again in reviews based upon tests done year after year. After that, opinions are somewhat disparate. Forschner Victorinox Fibrox is easily the most popular budget knife among reviewers. Global and Kyocera ceramic knives are stylish, and many experts say they perform well at slicing tasks. Several santoku knives also appear in reviews. Experts say that a santoku probably won't replace your chef's knife, but it does make a good supplement for slicing. The Kershaw Shun santoku gets the best reviews here.

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