admin Best Kitchen Knives 2025 (Top Picks)
If you’re upgrading your kitchen knives, start with one great chef’s knife (your main workhorse) and one reliable bread knife for clean slices through crusty or soft loaves.
Below are four proven picks at different budgets—three chef’s knives plus one bread knife—written in a simple “best overall / value / Japanese / bread knife” format.
Quick picks: best kitchen knives 2025
- Wüsthof Classic 8" Chef’s Knife Best overall
- Victorinox Fibrox / Swiss Classic 8" Chef’s Knife Best value
- Shun Classic 8" Chef’s Knife Best Japanese
- Mercer Millennia 10" Bread Knife (M23210) Best bread knife
Prefer a full block? See Best Knife Sets 2025.
Top picks
This is the kind of knife that feels “right” the moment you start chopping. It’s sturdy, balanced, and built for real kitchen work—dense vegetables, proteins, and everyday prep.
Compared to lighter knives, the Classic feels more planted. That weight helps it push through food with less effort, especially if you cook a lot of onions, carrots, squash, and chicken.
Pros
- Strong all-around performance for most cutting tasks.
- Durable build that holds up for years with basic care.
- Comfortable handle for long prep sessions.
Cons
- Costs more than value picks.
- Heavier feel isn’t for everyone.
Who it’s for: Home cooks who want one “forever knife” and prefer a solid German workhorse feel.
If you want the most performance per dollar, start here. It’s sharp, easy to control, and significantly better than most “starter sets” that come with dull, chunky knives.
The lightweight blade makes it comfortable for long prep sessions. The handle is simple, grippy, and practical—built for use, not for display.
Pros
- Excellent value and very easy to use.
- Lightweight for fast, comfortable chopping.
- Great upgrade from cheap supermarket knives.
Cons
- Looks and feels less “premium” than forged knives.
- May need more frequent touch-ups under heavy use.
Who it’s for: Anyone who wants a genuinely good chef’s knife on a smaller budget.
If you like a sharper, more agile feel, the Shun Classic is a great step into Japanese-style knives. The blade is thinner and glides through onions and herbs with less resistance.
The tradeoff: harder, thinner edges can be less forgiving. Treat it like a slicing tool—not something to twist, pry, or slam into bones.
Pros
- Very sharp, precise cutting feel.
- Great for fine slicing and detailed prep.
- Premium build and finish.
Cons
- More expensive than most Western value picks.
- Less forgiving if misused on very hard foods.
Who it’s for: Confident home cooks who want a sharper, lighter knife and will use it carefully.
A great bread knife makes a bigger difference than most people expect. The serrated edge bites through crusty loaves without smashing the soft center, and it also works well on cakes and tomatoes.
This Mercer Millennia M23210 is a budget-friendly serrated pick with a wide blade that feels stable on larger loaves, making it a solid “grab-and-go” knife for daily slicing.
Pros
- Slices crusty bread without crushing the inside.
- Long 10" blade works well on big loaves and cakes.
- Great value for a dedicated bread knife.
Cons
- Serrated knives are harder to sharpen at home.
- Not a replacement for a chef’s knife for chopping.
Who it’s for: Anyone who buys fresh bread often, bakes at home, or wants cleaner tomato slices.
How to choose the right knives
For most kitchens, you can keep it simple: choose one chef’s knife that feels comfortable and one serrated bread knife for clean slicing.
- Chef’s knife size: 8 inches is the most versatile for home cooking.
- Pick your “feel”: German-style knives feel heavier; Japanese-style knives feel lighter and sharper.
- Bread knife: Go longer (9–10 inches) if you slice big loaves often.
- Handle comfort: If it feels slippery or awkward, keep shopping.
FAQs
Should I buy a chef’s knife or a knife set first?
If you cook a lot, upgrade your chef’s knife first. If you’re furnishing a new kitchen and want everything at once, a well-chosen set is fine.
How often should I sharpen my chef’s knife?
Hone regularly, sharpen when the knife starts sliding on tomato skin or crushing herbs instead of slicing cleanly. Most home cooks sharpen a few times per year.
