The 12 Knives Serious Eats Editors Will Never Give Up

Some people would say our editors are picky about knives, but we prefer the word “passionate.” As a team of professional cooks, serious home cooks, and recipe developers who’ve spent years testing Western, Japanese, and specialty knives like cleavers, we’ve got a few opinions about what blades are worth the money.

I recently polled our team about their must-have knives (you know, the ones you bring on vacation). I wasn’t surprised to learn that almost everyone’s answers were different. After all, we’re a highly opinionated group of cooks! But among all of our picks, we’ve got recommendations for almost every type of knife you need, including chef’s knives, paring knives, and bread knives.

“I've had this chef’s knife for years, and it's my absolute favorite. It has a high-carbon steel blade that stays sharper for longer, and its asymmetric bevel (70/30) helps me get super precise cuts. It stays sharp for a pretty long time, so I don't have to sharpen it frequently. It's also very comfortable to use!” — Genevieve Yam, senior editor

“For many years, the Wusthof eight-inch chef's knife was the only nice knife in my kitchen. But, oh, what a nice knife! This thing is a classic for many reasons. It's balanced, sturdy, stays sharp, and feels amazing in the hand. These days, I use it for jobs that I prefer a larger knife for, or when it calls to me strongly from the knife strip.” — Megan Steintrager, associate editorial director

“She is my trusty ol' steed and my ride or die (don't tell my hubby!) that I rely on daily. I've had this knife since culinary school, and it can handle all the daily wear and tear I throw its way. Other tantalizing beauties may come and go, but she is the one I reach for first for my basic onion-dicing, basil-chiffonading, and zucchini-slicing needs.” — Leah Colins, senior culinary editor 

“It’s excellent quality for the money.” — Daniel Gritzer, editorial director 

“I’ve owned this knife for a few years, and it’s the one I reach for most often. It’s very well balanced between the blade and the handle. Even fiddly tasks, like slicing strawberries, are easy with this knife.” — Rochelle Bilow, editor

“I'll never be done talking about how good this bread knife is. It easily slices through crusty and soft breads with the precision of a blade you'd imagine costs five times as much. If you plan on making any BLTs or tomato toast this summer, this is the knife I rely on for picture-perfect tomato slices.” — Riddley Gemperlein-Schirm, associate editorial director

“It's the best serrated knife out there, even without factoring in its incredibly low price. Don't argue with me, I will die on this hill.” — Daniel

“Petty knives are rather obscure, but, IYKYK. They hit the sweet spot between a paring knife and a chef's knife, combining the nimble, slim tip of the former with some of the length of the latter. I grab this super sharp Tojiro petty knife when I'm mincing shallots, coring strawberries, trimming pork loin, or even dicing an onion. It's agile, super duper sharp, and the handle fits perfectly in my small hand.” — Grace Kelly, senior editor

“I always find myself leaning toward smaller knives. They are lighter, easier to handle, and great for many tasks. One that I use often in my kitchen (and bring with me when I travel) is the Takamura Petty Knife. It’s versatile and allows control for delicate, precision tasks with its thin blade. It's great for slicing dainty herbs, cutting big oranges, and so much more.” — Jessie YuChen, visuals editor

“We haven't officially tested this knife in our review of petty knives, but I'll go to bat for it any day. The 5.6-inch blade is ideal for beginner cooks or anyone who doesn't feel very confident with a large chef's knife. I own one and have gifted many to friends and family!” — Rochelle

“I don't eat that much steak, but I do use these steak knives a whole lot. The thin, non-serrated blades easily cut through chicken and all sorts of roasted or grilled vegetables. I love their colorful handles and that the set comes with a storage block, which I just pick up to carry the knives to the table.” — Riddley

“Santoku knives may seem niche, but they're actually a versatile blade suited to newbie cooks and pro chefs alike. When I tested them, I fell in love with this one from Mac: It glides through everything like a hot knife through butter. The compact, 6.5-inch blade makes it easy to control, too.” — Grace

“This Shun six-inch chef's knife has been one of my go-tos for everyday slicing and dicing for the past five or six years. It's incredibly well-balanced and feels great in my hand. And after years of assuming that anything smaller than a 10-inch chef's knife was for children, I've accepted—actually embraced—that this smaller knife's maneuverability makes it better for many tasks.” — Megan

Why We’re the Experts

• Rochelle Bilow is an editor at Serious Eats. She is a former line cook and culinary school graduate. 
• Previously, Rochelle worked at Bon Appétit and Cooking Light magazines.
• At Serious Eats, we rigorously review kitchen equipment to find the best cooking gear. We re-test winning products to ensure our recommendations stand the test of time.