Severe Eats Editor Favourite Knives

Some folks would say our editors are choosy about knives, however we favor the phrase “passionate.” As a workforce {of professional} cooks, severe residence cooks, and recipe builders who’ve spent years testing Western, Japanese, and specialty knives like cleavers, we’ve received just a few opinions about what blades are definitely worth the cash.

I just lately polled our workforce about their must-have knives (you realize, those you deliver on trip). I wasn’t stunned to study that just about everybody’s solutions had been completely different. In spite of everything, we’re a extremely opinionated group of cooks! However amongst all of our picks, we’ve received suggestions for nearly each kind of knife you want, together with chef’s knives, paring knives, and bread knives.

“I’ve had this chef’s knife for years, and it is my absolute favourite. It has a high-carbon metal blade that stays sharper for longer, and its uneven bevel (70/30) helps me get tremendous exact cuts. It stays sharp for a fairly very long time, so I haven’t got to sharpen it ceaselessly. It is also very snug to make use of!” — Genevieve Yam, senior editor

“For a few years, the Wusthof eight-inch chef’s knife was the one good knife in my kitchen. However, oh, what a pleasant knife! This factor is a basic for a lot of causes. It is balanced, sturdy, stays sharp, and feels wonderful within the hand. As of late, I exploit it for jobs that I favor a bigger knife for, or when it calls to me strongly from the knife strip.” — Megan Steintrager, affiliate editorial director

“She is my trusty ol’ steed and my experience or die (do not inform my hubby!) that I depend on each day. I’ve had this knife since culinary faculty, and it might deal with all of the each day put on and tear I throw its means. Different tantalizing beauties could come and go, however she is the one I attain for first for my primary onion-dicing, basil-chiffonading, and zucchini-slicing wants.” — Leah Colins, senior culinary editor 

“It’s wonderful high quality for the cash.” — Daniel Gritzer, editorial director 

“I’ve owned this knife for just a few years, and it’s the one I attain for most frequently. It’s very effectively balanced between the blade and the deal with. Even fiddly duties, like slicing strawberries, are simple with this knife.” — Rochelle Bilow, editor

“I will by no means be accomplished speaking about how good this bread knife is. It simply slices by crusty and comfortable breads with the precision of a blade you’d think about prices 5 occasions as a lot. If you happen to plan on making any BLTs or tomato toast this summer season, that is the knife I depend on for picture-perfect tomato slices.” — Riddley Gemperlein-Schirm, affiliate editorial director

“It is one of the best serrated knife on the market, even with out factoring in its extremely low value. Do not argue with me, I’ll die on this hill.” — Daniel

“Petty knives are fairly obscure, however, IYKYK. They hit the candy spot between a paring knife and a chef’s knife, combining the nimble, slim tip of the previous with a few of the size of the latter. I seize this tremendous sharp Tojiro petty knife after I’m mincing shallots, coring strawberries, trimming pork loin, and even dicing an onion. It is agile, tremendous duper sharp, and the deal with suits completely in my small hand.” — Grace Kelly, senior editor

“I at all times discover myself leaning towards smaller knives. They’re lighter, simpler to deal with, and nice for a lot of duties. One which I exploit usually in my kitchen (and produce with me after I journey) is the Takamura Petty Knife. It’s versatile and permits management for delicate, precision duties with its skinny blade. It is nice for slicing dainty herbs, chopping large oranges, and a lot extra.” — Jessie YuChen, visuals editor

“We’ve not formally examined this knife in our evaluation of petty knives, however I will go to bat for it any day. The 5.6-inch blade is right for newbie cooks or anybody who would not really feel very assured with a big chef’s knife. I personal one and have gifted many to family and friends!” — Rochelle

“I do not eat that a lot steak, however I do use these steak knives an entire lot. The skinny, non-serrated blades simply reduce by rooster and all types of roasted or grilled greens. I really like their colourful handles and that the set comes with a storage block, which I simply decide as much as carry the knives to the desk.” — Riddley

“Santoku knives could seem area of interest, however they’re really a flexible blade suited to beginner cooks and professional cooks alike. Once I examined them, I fell in love with this one from Mac: It glides by all the things like a scorching knife by butter. The compact, 6.5-inch blade makes it simple to manage, too.” — Grace

“This Shun six-inch chef’s knife has been considered one of my go-tos for on a regular basis slicing and dicing for the previous 5 or 6 years. It is extremely well-balanced and feels nice in my hand. And after years of assuming that something smaller than a 10-inch chef’s knife was for youngsters, I’ve accepted—really embraced—that this smaller knife’s maneuverability makes it higher for a lot of duties.” — Megan

Why We’re the Specialists

• Rochelle Bilow is an editor at Severe Eats. She is a former line cook dinner and culinary faculty graduate. 
• Beforehand, Rochelle labored at Bon Appétit and Cooking Mild magazines.
• At Severe Eats, we rigorously evaluation kitchen tools to seek out one of the best cooking gear. We re-test successful merchandise to make sure our suggestions stand the check of time.