Only claims about kitchen knives made by people we have grounds to call professional kitchens. The unrestricted kitchen knives evidence is on the kitchen knives page.
9 people we have grounds to call professional kitchens make 68 quoted claims about kitchen knives across 10 sources. Membership of the professional kitchens group is recorded per person with its own evidence, and authority is scoped to kitchen knives rather than to fame.
Endorsements and objections about kitchen knives from professional kitchens, together, strongest evidence first.
And this is my probably my favorite chef's knife, a Sukijichi Masamoto.
They're like rugged and they're not that expensive.
Cites price
They're like rugged and they're not that expensive.
Cites durability
They stopped importing them.
Cites availability (against)
I like the weight of them. I like the way they sit in my hand and I like how sharp they stay. So I'm a big fan of those partic that particular brand of knives for a filletin knife.
Cites edge retention, handle, weight
But they're super sharp. They're really fine. The blade's super thin. So if I want to slice peaches, slice tomatoes, whatever it is, I just know that I'm going to get a really fine slice.
Cites edge retention, flexibility
I kind of dispose with them. I use them and, you know, use one a year or something.
Cites durability (against)
My favorite knife I've ever had that I use most of is a CCK Chinese cleaver.
Great for cutting vegetables. Works as a scooping surface, so you don't have to use like a pastry card or bench scraper or anything like that. It's good for smashing garlic as well.
Cites shape and form, versatility
This is probably my favorite knife, my Nissano pairing knife.
It's great for like deboning things or I don't turn vegetables.
so this looks like just it says wolf Gourmet looks like a Prett pretty Kick-Ass big knife made in Germany so I guess that would be wolf gouret
Cites appearance, build quality
let's check this out oh yeah that's a clean cut Precision German craftsmanship this is a sweet knife I would love to take this home with me
let's check this out oh yeah that's a clean cut Precision German craftsmanship this is a sweet knife I would love to take this home with me
Cites edge retention
So if I want to chop chop through some duck carcasses or perhaps move through some the cartilage in chicken thighs and things like that, I'll use a knife like that that's got a bit of weight behind it.
Cites weight
I'm not going to really cut so many herbs with it because it's not razor sharp.
Cites edge retention (against)
So, I'm a big fan of this particular brand. I'm not paid, by the way. No affiliate link. I just love the brand. Um, and I've always used misono knives.
Not a recommendation for a specific product — technique, materials and what to look for in kitchen knives. Citable on its own terms.
I would say it has to be my chopping board and my knives. Once I've got a great chopping board, great knives, sharp knives, the rest is easy.
Cites edge retention
this is like five bucks six bucks if you lose this you can replace this I certainly have a really nice pairing knife but I tend to always use this because it's easily replaceable it's something you use all the time
Cites repairability, price
That's the one I prefer. Just a really big guard on the front because I've lost lots and lots and lots of parts of my fingers going into the oyster. So, actually, a guard for me is good.
Cites safety
but they are far sharper and and the blade resistance for me is much nicer. So, I really like carbon steel knives.
Cites edge retention
I really believe that when you're carving meats and proteins and fish after they're cooked, it is that carve that really gives you that finish on the plate that is taking your food to another level.
Always have a really nice uh non serrated carving knife. This is a Japanese knife that was made for me in Kyoto in Japan. So it's a bit special, but um ultimately it's not serrated, so you get that really clean finish.
Cites shape and form
This is probably the knife that I use the most. my chef's knife. Kind of my versatile everything knife.
Cites versatility
I use my chef's knife for everything. Big job, small job, it's my best friend.
I use this chef knife for literally everything. It's like my boy.
The first is your chef's knife. This is your all-around all-purpose knife. You're going [music] to use it every single time you cook. Whether you're slicing meat, vegetables, cheeses, it doesn't matter. It's going to be [music] your workhorse.
Cites versatility
This is the instrument that I love. It's called a mezzaluna, meaning a "half moon." It's the best knife for chopping because you just rock it.
Cites ergonomics
first thing is super obvious i'm sorry but a knife and a cutting board are king if you're not starting with this then you are in trouble this combo alone solves way more kitchen tests than you would think other than just cutting stuff and it's super economical if you don't want to buy a bunch of mechanical things like…
Cites versatility
i would just recommend having different kinds of services have some that are non-stick have some that are cast iron
I can pretty much do every task that I want to do with that set of knives.
Cites versatility
So, I think that's a really important that's razor sharp and uh and has done me proud for at least last five, six years.
Owned 5 years
Cites edge retention
basically need three knives a heavy duty chopping knife followed by a small pairing knife which is brilliant for prepping vegetables and then this baby here a serrated edge knife for carving and slicing
Cites ergonomics
before you buy a knife hold it in your hand and make sure it feels right for you
I have my bread knife. I got this one in Paris. We've gone through so many different bread knives. Love this one because it's really sharp.
Cites edge retention
So like both these are carbon steel. Carbon steel definitely just stays sharper longer. It's easier to maintain in my opinion.
Cites edge retention, maintenance
What you're looking for when you're buying one of these knives is that it's comfortable [music] in your hand. It's made of good quality steel, and it has a good quality handle, and it's something you're going to enjoy using.
Cites build quality, ergonomics, handle
Next up, a utility knife or a petty knife. This is going to be your smaller knife for smaller [music] details. When you're cutting something more delicate or you need a little more precision than you get with your chef's knife, cutting garlic, cutting herbs, or trimming off the skin of your fruit, it's essentially…
Don't do that. It's dangerous. You cut your hand. You're going to dull your blade all around. Like, not the safest thing to do.
Cites safety (against)
Because if you are ever cutting through red, trying to cut through it with a non- serrated blade sucks. [music] Total suckness. Plain and simple.
This is the instrument that I love. It's called a mezzaluna, meaning a "half moon." It's the best knife for chopping because you just rock it.
basically any serrated knife that's cheap with a rubber handle is important
Cites ergonomics, price
you can't really sharpen this so it's sort of a disposable thing after a certain point you're going to just have to throw this away
Cites sharpness (against)
And I just carry a little handy knife like this. I carry that around during the day and I can just sort of turn stuff with it, do little bits with it, cut string with it, things like that.
Cites versatility
It's carbon steel, so they are dirtier. They do need more sharpening
Cites appearance (against), maintenance (against)
They're sharper so that anything that we slice for service, we get like a lot nicer cuts.
Cites edge retention
It's probably made of like the cheapest metal, but because it is made of super cheap metal, it sharpens really, really well.
I use this little knife to peel like garlic, ginger, cut small scallions and stuff. I bought it for like $5 at Bed and Bath Beyond.
Cites price
if you keep your knife sharp you can cut with great Precision
Cites edge retention, maintenance
I sharpen it I sharpen it every day and at that point it only takes two or three Strokes either with a sharpening tool such as you're looking at here or with a sharpening tool that does both edges at the same time and two or three Strokes it's sharp and noticeably different than if I don't take those two or three…
one of my favorite tools a good knife I use my knife every day for a lot of things
Because, as we all know, a dull knife is a dangerous knife.
Cites safety (against)
But as for these two knives, this is where you can spend a little [music] bit more.
Cites price
But as for these two knives, this is where you can spend a little [music] bit more.
Cites price
This is the knife that you're going to use until it is dull in the face and then you're just going to throw it away and buy a new one because it really is simply not cost- effective to [music] spend a ton of money on a really nice bread knife and then have to sharpen it and spend the money again and again and again…
Cites price (against)
But if you decide to get one, just know that this is the one that you can spend the absolute [music] least amount of money on.
Cites price
So, if you're going to buy one, buy something that's cheap because you're rarely ever going to use it and then [music] when it eventually goes dull, you'll just replace it.
One of the things I like to do is to pile lots of ingredients on a chopping board, and then I can chop them all together. There's something rather special that happens to the flavors when you do it this way.
Cites flavour impact
Invest in a good knife.
If you have no other kind of knife, you just need two to work with. Number one: a four-inch paring knife. Number two: an eight-inch chef's knife.
If you have no other kind of knife, you just need two to work with. Number one: a four-inch paring knife. Number two: an eight-inch chef's knife.
this is one of my favorite go-to knives whether I'm cooking outside or in this is the Midway point between a chef knife and a pairing knife
This one I just got from Japan. The super beautiful Yanagi.
Cites appearance
The petty knife is nice where it fits in really tight corners, doesn't get in the way.
Cites shape and form
there's a lot of different kinds of knives out there you want to have a sharp knife be nice to have a knife that keeps its Edge is a ceramic knife automatically better than a metallic knife no not at all there are quality ceramic knives and there are lowcost ceramic knives and just because it's ceramic does not make…
Cites build quality, edge retention
the idea with a knife is to be able to handle a knife that you can control that you feel comfortable with a bigger knife isn't better if you can't control it if you don't feel that you're totally at ease wielding such a big blade but generally a bigger blade is better if you can handle it
Cites weight
But first things first, I want you to know you do not have to spend a ton of money at all. You certainly can, but ultimately you don't have to.
Cites price
Because it has a serrated edge, you're not really going to sharpen it. You can get it sharpened, but it's almost never worth it to get it [music] sharpened.
Cites repairability (against)
And [music] for your third knife, which honestly you don't really need, a bread knife.
This is the first knife I ever bought. This is 46 years old and it's still going strong.
Owned 46 years
Cites durability
first thing is super obvious i'm sorry but a knife and a cutting board are king if you're not starting with this then you are in trouble this combo alone solves way more kitchen tests than you would think other than just cutting stuff and it's super economical if you don't want to buy a bunch of mechanical things like…
Cites price
but it's also versatile enough that you could debone a chicken or easily thinly sliced beef
Cites versatility
however the blade is small enough to get those Precision Cuts on produce and can also easily shift and OD fresh herbs
Cites edge retention
This is carbon steel. This one is about 10 years old.
Owned 10 years
you can turn it the blade on its side put a walnut or macadamia nut under it tap your fist on top of the flat blade and you end up with crushed nuts
It does give a patina, but that doesn't necessarily bother me. I don't care about that look of it.
Cites appearance
Computed only from claims about kitchen knives by people we have grounds to call professional kitchens, so the axes answer “according to professional kitchens” rather than “according to everyone”.
Domain authority
1 recommender, weighted by demonstrated expertise in kitchen knives. Weighted by expertise in this category, never by audience size.
Independent consensus
1 independent voice across 1 source. How many independent voices converge, unweighted.
Long-term ownership
no dated ownership reports yet. Volume and length of dated first-hand ownership reports.
Performance
25 performance claims. Claims about how well it does the job.
Value
7 claims about price relative to what it does. Claims about what it costs relative to what it does.
Repairability
2 repairability claims. Claims about whether it can be maintained or rebuilt.
Community breadth
2 distinct communities. How many distinct communities converge, rather than one echo chamber.
Recency of evidence
most recent evidence from 2026. How recent the evidence is. Old evidence is not wrong, just older.
Objections raised
no objections recorded. Weight of negative claims. High is not bad — it is well-documented.
These are separate measurements, not components of a score. They are never added together, and there is no overall rating — which of them matters depends on what you are buying the thing for. A dash means no evidence on that axis yet, not a low result.