When it comes to setting up your kitchen properly, there are a lot of tools and gadgets you’re going to need to purchase, and this will include everything from pots and pans, to plates, cups, and even cutlery. But, out of all the items and equipment you own, there is one component that always stands above the rest in terms of importance, and if you’ve ever had to slice up some onions or chop up some carrots, then you already understand how necessary a good knife can be. Serving as your main companion throughout the cooking process, your knife will have a starring role in almost any recipe you decide to attempt, and taking the time to invest in a quality option is one of the best ways to ensure that your kitchen experience is both enjoyable and efficient. For some, this may mean opting for a recommended set that comes packed with multiple knives that can help you tackle all types of ingredients, but for others, it may mean seeking out a durable, well-rounded chef’s knife that is designed to handle it all. 

While a knife block may offer some added convenience and simplicity, a chef’s knife is almost always going to be superior when it comes to quality, sharpness, and versatility, and it’s often the cornerstone of any well-stocked kitchen. The problem, though, is that there is no one-size-fits-all solution when it comes to shopping for one, and everything from your preferences to your budget are going to have an impact. Ranging in price from a few dollars to a few hundred dollars, chef’s knives are just as diverse as the ingredients they slice through, and this is why it can feel tempting to simply opt for a set and just be done with it. However, if you’re a passionate home or professional cook who really wants to level up their skill set and produce some culinary masterpieces, then taking the time to learn more about chef’s knives is one of the best ways to make a wise investment decision when it comes to your newest tool. Thankfully, this buying guide was created to help you navigate the cutting-edge world of chef's knives with ease, and if you want to slice through the confusion to discover your favorite chopping companion, then this is where you should begin your journey. 

What is a Chef’s Knife?

Given its name, it would be easy to assume that any knife used by a chef could be considered a chef’s knife, but the reality is that this term refers specifically to a very particular type of knife that is distinguished by its larger, broader blade. A true workhorse in the kitchen, a chef’s knife is designed to truly help you tackle almost any ingredient you encounter, and they can effortlessly slice, dice, chop, and mince with precision and ease. Impressively versatile, most chef’s knives will include a blade that is roughly between 6 to 12” long, with the most standard size sitting precisely at 8”. In addition, it should also have a slight curve that will create a rocking motion when necessary, and this makes it ideal for mincing up garlic into a fine paste or dicing onions with speed and accuracy. With that said, the term “chef’s knife” can still be a bit broad, and there are a few different variations that you should be aware of during the shopping process. From Western utility knives to Japanese Santokus, some of the main types of chef’s knives you may want to consider will include:

Featuring a broad, slightly curved blade that is almost always 8” in length, the classic, or standard, chef’s knife is the go-to choice for many home and professional cooks alike, and it’s easily found in most stores that sell kitchen supplies. Perfect for vegetables, fruits, and meats alike, this all-in-one asset can easily switch from breaking down a chicken to mincing fine herbs, and it will give you greater precision and control than some of the other types of knives that are available. With a comfortable grip that will be familiar to most Western users, and a pointed tip that makes more intricate tasks a breeze, the standard chef’s knife is by far one of the most popular kitchen essentials that almost anyone will find use for throughout their day-to-day cooking. 

Another Western style type of chef’s knife, a utility knife is the more nimble sibling of the common chef’s knife and will usually feature a smaller blade that’s closer to around 6” in length overall. Available in either a serrated or straight-edge design, this option is perfect when you want something a little smaller than a full-sized version, but still need it to be bigger and more adaptable than the standard 3.5” paring knife. Able to accomplish many of the same tasks, its compact size makes it suitable for vegetables, fruits, and even certain meats, and if you opt for a serrated version then you can even tackle breads, buns, and bagels like a pro. If you're someone who tends to cook with significant precision, or you just like the feel of a lighter, less cumbersome knife, then you honestly can’t go wrong with a well-made utility knife, and you should find that it works effectively for about 75% of the recipes you make. 

A Japanese version of a chef’s knife, the santoku, or "three virtues" knife, is renowned for its versatility and performance in the kitchen, and it is specifically designed to excel at slicing and chopping. With regards to its name, the "three virtues" of the santoku knife refer to its ability to easily tackle meat, fish, and vegetables with ease, and its standard 7” blade makes it a workhorse in the kitchen. Shorter and wider than a common Western chef’s knife, the santoku also features notches, divots, or a textured pattern along the side which helps to prevent food from sticking as you work. As for the handle, many options are available with either a Western-style or Japanese-style to choose from, with the latter distinguished by its traditional wooden materials and complete lack of a bolster or finger grooves. 

A gyuto, often spelled as "Gyutou" or "Gyutoh," is a Japanese-style chef's knife that blends together some of the best features of both Western and Japanese knife designs. It typically features a long, slender blade with a slight curve and a sharp edge, similar to a Western chef's knife, however, it also incorporates elements of traditional Japanese knives, such as a thinner blade profile and a sharper angle on the cutting edge. What makes the gyuto so popular is how lightweight it is, as well as how easy it is to control on the cutting board, and it effortlessly glides through most ingredients you throw at it. Where it may fall short, though, is that it will have much less of a curve than a standard chef’s knife, making it difficult to rock when mincing garlic or chopping herbs. 

Understanding Materials

Once you’ve settled on which style of chef’s knife you’re interested in purchasing, the next thing you’ll need to decide on is what type of material you’d like it crafted from. Materials can play a significant role in how durable, sharp, and long-lasting your knife ends up being, and it can also impact how difficult it is to clean and maintain after use. From the potential to rust, to the ability to retain its edge, there are several factors you’ll need to consider as you browse potential options, and some of the main materials you’re likely to encounter while shopping will include:

Popular among professional chefs, carbon steel is one of the most durable, sturdy, and robust options available to you, and it has remained a prized choice for decades mainly due to its ability to hold a sharp edge long-term. Relatively inexpensive, it can last ages when properly maintained, however, it can be prone to rust and corrosion when not cared for correctly. If you’re looking for something affordable that packs significant value into its blade, then carbon steel will completely fit the bill, but you will need to learn how to wash, dry, and store it after use if you want to enjoy it for years to come. 

Unlike carbon steel, stainless steel is by far the easier option when it comes to maintenance, and it is a naturally resistant material that is not prone to rust or corrosion. Perfect for the more casual cook, this is the better choice when you don’t want to have to worry about time-consuming cleaning or drying procedures, and it can be a very affordable option given how common it is. The downside to stainless steel, though, is that it won’t hold its edge for long, so you are going to need to sharpen it on a regular basis. 

A popular buzzword in the world of kitchen knives, Damascus steel has certainly become a more common choice among chefs and enthusiasts alike, and it can easily be distinguished by its gorgeous patterning that is the result of the unique forging process it undergoes. Originating from ancient sword-making techniques in the Middle East, Damascus steel is renowned for its exceptional strength, sharpness, and durability, however, you are going to be paying more in order to take advantage of all of its benefits. As one of the most expensive materials available, this option may not be the right choice for budget-conscious shoppers, but those who do opt to invest will walk away with a knife that exudes quality craftsmanship and true beauty. 

Care & Maintenance

One of the most attractive features of many common knife blocks that you’ll see advertised to you is that they tend to boast about how dishwasher-friendly each of their components are. At first, this may seem like a massive benefit that will save you significant time and hassle day after day, but the reality is that dishwasher-friendly isn’t always a good thing when it comes to knives. While it may be convenient to toss your knives into the dishwasher for quick and easy cleaning, the harsh detergent, high heat, and abrasive action of the dishwasher can actually damage the blades over time, and this is why the vast majority of chef’s knives are designed to be hand washed and dried immediately after use. Hand washing allows you to gently clean the blades without subjecting them to the harsh conditions of the dishwasher, and you’ll just need some warm, soapy water and a non-abrasive cloth to get the job done. Once all food residue has been removed, you can then immediately dry the blade with a soft drying towel, and then store it away back in its sheath, or on a magnetic board, until you need to use it again. In addition to hand-cleaning, you will also want to make sure you’re regularly sharpening your blade to help maintain its performance, as even the most high-quality materials will dull over time. If you’re unsure how to sharpen on your own, you can always seek out professional assistance, as this will prevent the blade from being damaged in the process. 

Bottom Line

When trying to decide on which style of knife to get, the main thing you’ll want to focus on is personal preference and what types of ingredients you tend to work with, as well as how much time you want to invest in its maintenance and care. If versatility is the most important factor, then it’s impossible to go wrong with a standard chef’s knife or a santoku, but if you want something a bit smaller or more lightweight, then a gyuto or utility knife may suit you better. Likewise, if you prefer an easy-to-care-for option then stainless steel will always be superior to carbon steel, as it’s less likely to rust or corrode over time. However, a Damascus steel blade is impossible to beat in terms of quality and beauty, which can make it a prized addition to any kitchen so long as it’s cared for properly. Ultimately, the best knife for you will depend on your individual cooking habits, needs, and the types of dishes you frequently prepare, and if possible, you’ll want to take some time to actually try each type out in person to see how the weight and shape feel before you settle on any final options.