Best Kitchen Knife Buying Guide for 2022

  To work with ease in the kitchen, we need, in addition to an excellent raw material, the proper utensils. One of the essential elements is kitchen knives. That is why it is vital to get hold of good ones. Regardless of our culinary level, we will get a lot out of them.

  Let’s delve into the world of professional knives. Thus, we can choose the one that best meets our needs. The offer is very varied. We can find the highest economic ranges intended for chefs. Are you ready? Then don’t hesitate and read on!

  The most important thing

  How many of us manage in the kitchen with only a couple of knives? Indeed, many of us have an onion knife and a paring knife at home. But more types are helpful since each one fulfills a specific function.

  The type of instruments we use in the kitchen influences the final result of our dishes. Therefore, it is advisable to know what each knife is used for. Also, what are the basic ones for a cook, and how to get the most out of them? Or the difference between Japanese and Western knives.

  In addition, we will have to consider the context in which we will use them and the materials—the place of manufacture, the type of handle they have, the weight, and overall balance. Let’s get started!

  Best Kitchen Knife Buying Guide for 2022: our recommendations

  We know there are many knives, but we have focused on the onion knife. It is the most popular and a must-have in any kitchen. We also include two sets for those who want a complete range. Let’s go for it!

Amazon Basics 9-Piece Kitchen Knife Block Set

Amazon Basics 9-Piece Kitchen Knife Block Set

9-piece knife set includes (7) knives and (1) knife sharpener neatly stored within (1) pine woodblock
Knives have: 8-inch Chef’s knife, 7-inch Santoku knife, 8-inch slicing knife, 8-inch serrated bread knife, 6-inch boning knife, 5-inch utility knife, and 3.5-inch paring knife
Dockorio Kitchen Knife Set with Block

Dockorio Kitchen Knife Set with Block

19pcs Knife Set – Made of High Carbon Stainless Steel 3CR14, ultra-sharp, well-balanced, non-stick, and rust-resistance, designed for durability and long-lasting use. Includes: 8”Chef Knife, 8”Bread Knife, 8”Carving Knife, 7”chef Knife, 5.5”Tomato Knife, 5”Cheese Knife, 5”Utility Knife, 4.5”Steak Knife x 6pcs, 4.5”Pizza Knife, 3.5’Paring Knife as well as Peeler, Shears, Sharpener and Acrylic Stand for all cutting needs.
Knife Set, 15 Pieces Chef Knife Set with Block for Kitchen

Knife Set, 15 Pieces Chef Knife Set with Block for Kitchen

A professional and high-quality knife set for all your cooking needs. It’s also a wonderful wedding gift for your friends, Mother’s Day gift for your mother, or a gift for yourself!
enowo Chef Knife Ultra Sharp Kitchen Knife Set 3 PCS

Lenovo Chef Knife Ultra Sharp Kitchen Knife Set 3 PCS

Sharpness is key to all cutting knives. Hand-polished by artisans with decades of experience, kitchen knives are ultra-sharp with only a 14-degree edge, cutting force of only 12N, and 55±2 Rockwell hardness for extraordinary performance in edge-retention and longer service life.

  Buying Guide: What you should know about kitchen knives

  We all know what kitchen knives are. But we may not know that there is a whole world behind them. From the manufacturing area to the different types we can find or how we should take care of them so that they last much longer. We are going to explain each one of the aspects to have a clear vision of these utensils.

  What types of kitchen knives are there, and what are they for?

  Most of us have several knives in our kitchen. However, we probably don’t know what they are used for. Well, each blade has its function. It is not the same as cutting a slice of bread, filleting a fish, or deboning a chicken. Each food requires a cut, and the edge will mark this. [1]Types of knives: A guide to kitchen knives and their uses

  In addition to the specific ones, there are some universal models. They can be used for cutting, chopping, or mincing. These are onion knives and paring knives. Let’s discover the different types that we can find and that you will need in your kitchen.

Knife typeFunctionFeatures
Peeler or peeler knifeFor peeling fruits and vegetablesStrong 9 – 10 cm blade and very sharp tip
Cutting knifeFor peeling and cutting fruits and vegetablesSmall and strong blade
Onion knife or chef’s knifechopping, dicing, and cutting large and small pieces. It is the essential knife for a cook18 – 25 cm wide blade
Santoku knifeJapanese onion knife for vegetables, meat, and fishBroad blade 12 – 18 cm, flat base, rounded tip, sometimes with alveoli
Potentilla knifepeeling and cutting small piecesStrong 6 – 12 cm blade with the pointed end
Saw knifeTo cut the breadElongated and robust blade with serrated edge
Cheese knifeFor cutting various types of cheesePerforated blade with serrated edge and double point
Boning knifeTo separate the meat from the bones12 – 15 cm blade, curved and thin, with a very sharp point.
Ham knifeFor slicing ham and large meat piecesVery long, thin, flexible blade with a sharp point
Steak knifeFor cutting meat and chopsThin and strong blade
Filleting knifeFor filleting both meat and fish.Long, light, and flexible blade
Salmon knifeFor cutting and filleting salmon and other fishesVery long, thin, flexible blade with rounded tip and alveoli
Axe knifeFor cutting large pieces of meat without boningLarge, wide blade with a curved tip

  What are the essential kitchen knives?

  It is possible that, after the previous section, you may have doubts. For example, to what extent is it necessary to have all these knives in a kitchen? We know it is not always easy to manage many utensils. Therefore, to simplify the task, we have chosen the essentials that every cook should have at home. [2]5 Essential Kitchen Knives You Need Right Now

  •   Paring knife: Due to its small and handy size, this universal model performs the function of peeling and cutting fruits and vegetables. It can replace the peeler and slicer. The blade is usually about 10 cm, allowing precise cuts.
  •   Onion knife: It is so-called because of its ability to chop onions. It is one of the star knives that anyone should have. It is also known as a chef’s knife or cook’s knife. It is used for chopping, slicing, and dicing fruits, vegetables, meat, and fish. They come in different sizes, but the most common is usually 18 to 20 cm.

  These two knives, the “puntilla” and the “caballero,” are essential. With them, we can carry out the great majority of tasks. If we expand our selection a little more, we add the following:

  Serrated knife: Thanks to its sizeable serrated blade, it is perfect for cutting bread or biscuits quickly into slices.

  •   Filleting knife: Its long and thin blade allows precise cuts in meat and fish, both raw and cooked. It also removes skin and bones.
  •   Ham knife: Visually very striking, it has a long, narrow, and flexible blade. It is designed to cut the ham into thin slices. It is also used for other purposes, such as slicing salmon in carpaccio. In addition to these essential knives, having good scissors and a sharpener at home will be helpful.

  What are the parts of a kitchen knife?

  Even if you are not an expert in kitchen utensils, it is helpful to know the parts of a knife. Each one has its importance and will determine the type. [3]The Different Parts Of A Kitchen Knife

  •   Tip: This is the upper end of the knife and is usually pointed. It is used to pierce and puncture food.
  •   Blade: This is the central part and determines the overall size of the knife. Its size, shape, and hardness vary according to its intended use.
  •   Edge: This is the edge of the blade and the part that is always in contact with food. It must be sharp.
  •   Spine: This is the part opposite the edge. If we rest our hands on it, it can be used as a support for chopping some foods, such as herbs or nuts.
  •   Handguard: This is the part of the blade closest to the handle. It provides excellent safety during cutting.
  •   Virola: It is the part between the blade and the handle. It contributes to a good balance.
  •   Handle The part where we hold the knife. It is formed by the handles, the rivets, and the tang. It is sought to be ergonomic to allow good comfort and support.
  •   Handles: The two parts that make up the handle.
  •   Rivets: They hold the handle to the tang and ensure a solid structure.
  •   Tang: This blade extension runs internally along with the entire handle. It provides weight and stability to the piece.
  •   Heel: It is the end of the knife and allows safe and controlled handling.

  How to maintain our kitchen knives?

  A good knife can last many years if you take good care of it. To do this, it is advisable to consider some tips for washing, caring for, and storing our kitchen knives. [4]How to Care for and Maintain your Knives: the Do’s and Don’ts

  •   Work: To make it easier, always make cuts on a wooden board or other specific material. In this way, we protect the blade and avoid scratching other surfaces.
  •   Cleaning: It is recommended to wash them by hand and not use the dishwasher, as this could damage the material. It is best to use a neutral, non-abrasive cleaner and not to rub the blade excessively to avoid damaging it. Afterward, it should be dried well with a soft cloth.
  •   Sharpening: It is essential to have a good sharpener at home, such as a sharpening stone or steel. It is necessary to sharpen knives periodically so that the edge is always in perfect condition. It is said that a poorly sharpened blade is more dangerous than one that is sharp.
  •   Storage: Knives should not be stored loose in a drawer with other metal utensils. Wooden blocks or magnetic bars are designed for storage. In this way, they are well organized and separated.
  •   Transport: Special cases are available for carrying them.

  Why invest in good kitchen knives?

  It is necessary to point out that we must use the right knife for each task. Some people mistake using a single utensil to cut and peel all foods. What happens when we do that? We are probably not getting the most out of the products. In addition, the cutting will not be optimal.

  Having good kitchen tools does not require a significant investment. The offer on the market is extensive. We can find from the most professional and high-end to the economy without sacrificing sound quality.

  However, we recommend investing in the best knives in terms of materials and durability. They will serve us for many years. In addition, they offer us more excellent safety in the kitchen. In this regard, it is essential to look at the manufacturer and the type of material used.

  What are the differences between Japanese and Western knives?

  In the East, food is traditionally cut into small pieces. Plating is an essential factor in the final result. In the West, however, we serve food in more significant amounts. Likewise, presentation, although gaining in importance, is not as relevant. That is why chef’s knives are adapted to the gastronomic culture of each area. [5]Western Vs. Japanese Knife Types

  This makes the cuts very precise and contributes to a meticulous presentation. For this reason, it is common to find models for right-handed and left-handed people. Another differentiating aspect is the steel used in their manufacture. Japanese knives keep their edge longer than Western knives.

  As for Western knives, they are sharp on both sides of the blade. This makes them very versatile. Thus, they allow us to make a great variety of cuts. The steel is generally softer. This can cause irregularities to appear with use. However, this can be corrected with a good sharpening. At the same time, soft material makes the knife more comfortable to handle by Western standards.

  Purchasing Criteria

  We want to help you make a good purchase decision. Therefore, we will explain the most relevant aspects of buying good kitchen knives.


  Depending on the degree of knowledge and frequency of use we are going to give them, we can orient the choice of kitchen knives towards the following groups:

  •   Basic: Our culinary knowledge is limited, and we are not yet proficient in the kitchen? Then we will do well with the essential models, such as the onion and paring knives. With both, we can perform the basic tasks. That is, peeling, chopping, cutting, dicing, and slicing. In this case, we recommend investing in good professional knives. They will be with us for many years.
  •   Hobbyist: Do we have certain notions, are we used to cooking and elaborate recipes with a certain level of sophistication? Then our cutlery needs should be more extensive. In addition to the onion knife and the paring knife, it would be a good idea to have a serrated bread knife—also a filleting knife for meat and fish. We could even add a ham slicer for cutting ham and preparing carpaccio. With these tools, we can already perform the most critical tasks. Another option is to get a basic set of knives.
  •   Professional: In the case of a chef, the variety of professional knives will be the most complete possible. We should include the peeling knife and the cutter for the previous ones. Also, the Santoku, the cheese knife, the boning knife, the chopping knife, the ham knife, the salmon knife, and the ax knife. The choice of one or the other will also depend on the specialty of each cook. However, with this selection, we can carry out practically all the jobs in a professional kitchen.

  Manufacturing materials

  The following table analyzes the most common materials used to manufacture chef’s knives in addition to their advantages, disadvantages, and applications.

Stainless steelEasy to sharpen. Shock resistant. DurableMay rust
Carbon steelVery resistant. Makes exact cuts. Easy sharpening that lasts for a long time.Oxidizes easily
Damascus steelVery resistant. Easy sharpening. High quality.Very high price
TitaniumIt will not rust. Long-lasting sharpening. Lighter and easier to handle. AntibacterialHigh price
CeramicsHigh cutting capacity. Long-lasting sharpness. It does not transmit flavors.More delicate than other materials. Easily damaged

  Weight and balance

  The materials used will give us the weight, the general construction, and the balance. Weight can be a positive or negative factor, depending on the food to be handled. Heavy knives are indicated for cutting complex products like meat and bones. For the other cases, we are interested in a lighter knife. This is to be able to handle it easily.

  The balance is about the overall feeling we hold the knife in our hand. There must be a good balance between the blade and the handle. This makes it comfortable to use. Ideally, the weight should rest on the heel. In this way, the cut is better controlled.


  The handle is the piece that will be in contact with our hand. Therefore, we will look for those that are as comfortable as possible. To do this, we will look for ergonomic and easy-to-handle handles. In addition, they should have a good grip. It is also vital that there is a solid union between the handle and the blade. This part, the ferrule, provides stability and balance to the whole. In any case, it is best to test the knife and evaluate the weight. Also, the balance and whether it is comfortable.

  As for the materials of the handles, the most common are the following:

  •   Wood: Some are porous and prone to bacteria.
  •   Metal: They tend to be more slippery.
  •   Plastic: Cheaper and lower quality.
  •   Others: Resin, rubberized.


  •   Within the world of cutlery, we can highlight three major producing areas or countries. They have a long tradition in this art. We will choose one region or another depending on the use we will give to our knives. Also, depending on the investment we are going to make.
  •   Japan: The tools produced in this country have their origin in the traditional swords of the samurai. Their particularity is that they have only one side of the blade sharpened. They are usually made of various types of steel. This makes them very durable, sharp, and lightweight. Japanese knives are used to create clean and beautiful cuts. The most widespread model worldwide is the Santoku. In terms of function, it is the equivalent of the Western chef’s knife but somewhat shorter, thinner, and lighter.
  •   Germany: German knives are more robust and softer steel than Japanese knives. Both sides of the blade are sharp. This is typical of Western styles. They are generally heavy, making them perfect for cuts that require greater strength. The quality of the German metal is guaranteed if we want to acquire good chef’s knives. The city of Solingen has its designation of origin.
  •   Spain: In our country, we have one of the excellent references in cutlery at the international level, which is Albacete. This city has a long tradition of craftsmanship in this field. Its origin dates back to the Muslim era. Spain stands out for having excellent professional knives at a fantastic price.


  The knife is one of the most commonly used tools when it comes to cooking. It has a direct impact on the taste and presentation of a dish. It is convenient to have quality utensils, as they will accompany us for many years. Thus, we will be able to get the most out of our elaborations.

  The use determines the choice of the best kitchen knives we will give them, the materials used, the manufacturer, and more technical aspects—for example, the weight, the balance, and the type of handle. You have no excuse not to get one with the options we give you.



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