Which kitchen knife should you choose? A complete guide
How to choose the perfect kitchen knife: the complete guide 2025
Choosing the right kitchen knife – A complete guide to never make a mistake again
Introduction: A good knife makes a good cook
Finding the perfect kitchen knife is a bit like choosing a good wine: it all depends on your taste, your use and… your skill.
But between Japanese knives, santoku, Damascus steel or ceramic , it's easy to get lost.
This guide will help you understand how to choose the ideal knife according to your needs, cooking style and budget — without falling into the marketing trap.
Product recommendations are available directly on ustensile-de-cuisine.com .
Why choosing the right knife is crucial in the kitchen
Precision, safety and enjoyment: the three pillars
A good knife is a natural extension of your hand .
This is the tool that determines:
-
the precision of your cuts ,
-
speed of execution in security
-
and even the pleasure you get from cooking .
An unbalanced, dull or poor quality knife causes fatigue, damages food, and can even be dangerous.
Investing in a good knife is therefore investing in your comfort, your safety and the quality of your dishes.
The different types of knives and their uses
Before buying, you need to know what each knife is used for . Here are the essentials to know:
1. The chef's knife (or kitchen knife)
It's the king of the kitchen. Long (20 cm on average), balanced and powerful, it's used for everything: mincing, chopping, slicing .
Ideal for: vegetables, meats, fish, herbs.
Features :
-
Wide blade (15 to 30 cm)
-
Versatile
-
An essential in every kitchen
Tip: Choose a slightly curved blade for a smooth swinging motion.
Example to discover:Professional chef's knife in stainless steel
2. The Santoku knife (the Asian expert)
Originating in Japan, santoku means "three virtues": cutting, slicing, mincing.
Shorter and lighter than a chef's knife, the Japanese Santoku offers a clean and precise cut .
Ideal for: vegetables, raw fish, delicate preparations.
Features :
-
A blade shorter than that of a chief
-
Cells that prevent food from sticking
Perfect for light, vegetarian or Asian cuisines.
Example to discover: 18cm Japanese Santoku Damascus VG10 – Professional Knife | Chef's Utensil
3. The paring knife (the concise guide)
Small but formidable, it is used for peeling, cutting, and trimming .
Ideal for:
-
Fruits, vegetables, small precision cuts
Features :
-
Short blade (7 to 10 cm)
-
Maneuverable, precise
This is the knife you should always have on hand.
Discover: Damascus Japanese Utility Knife – Sharp Blade | Chef's Utensil
4. The bread knife (with the useful serrations)
Its serrated blade cuts through the crust without crushing the crumb.
Ideal for:
-
Bread, brioches, cakes, tomatoes (yes, really!)
Features :
-
Long serrated blade
-
Do not press delicate foods
A long, rigid blade is preferable for large loaves.
Essential if you bake homemade bread or have a favorite bakery
PLYS Bread Knife – 12.5/20 cm Stainless Steel Blade | Chef's Utensil
Blog post to discover: Homemade bread: easy recipes, tips and nutrition | Chef's utensil
5. The boning knife (the surgeon)
Narrow and rigid, it allows for precise cutting between bone and flesh.
Ideal for:
-
Raw meats
-
Whole chickens, cutlets
Features :
-
Thin, rigid blade , for separating meat and bones without damaging the flesh
-
Perfect for complex angles
Not recommended for vegetables — too rigid.
15cm Boning Knife – Ergonomic Handle | Chef's Utensil
6. The cleaver or meat grinder
Ideal for:
-
Bones, carcasses, hard vegetables
Features :
-
Heavy and wide blade
-
It's the knife tank
MYVIT Chef Knives – Ultra Sharp | Chef's Utensil
7. Cheese knife
-
Perforated to prevent sticking, double handle or ultra-thin wire depending on the type of cheese
Laguiole Cheese Knife Set – 4 Pieces | Chef's Utensil
8. Sole fillet knife
-
Very flexible, ideal for filleting fish
Professional Fish Knife – Ultra Sharp Stainless Steel Blade | Chef's Utensil
What blade material should I choose?
Stainless steel vs. carbon steel vs. ceramic
| Blade type | Benefits | Disadvantages |
|---|---|---|
| Stainless steel | Corrosion resistant, easy to maintain, affordable price | Sharp edges dull faster |
| Carbon steel | Razor-sharp edge, easy to sharpen | It oxidizes easily and requires maintenance. |
| Damascus Steel | Aesthetically pleasing, durable, a balance between hardness and flexibility | More expensive, but requires careful maintenance. |
| Ceramic | Ultra-thin cut, rust-resistant, lightweight | Fragile, does not resharpen easily |
The right compromise : Damascus steel or high-end stainless steel offer the best durability and performance for everyday use.
| Material | HRC Hardness | Corrosion resistance | Ease of sharpening | Main advantages | Main disadvantages | Recommended use |
|---|---|---|---|---|---|---|
| Stainless steel | 55–60 | Very good | Average | Durable, easy to maintain, affordable price | Holds the thread for a shorter time | Daily use, general cooking |
| Carbon | 58–65 | Weak | Very easy | Razor-sharp edge, excellent thread retention | Rusts easily, requires maintenance | Professional kitchen, fine cutting |
| Ceramic | 75–85 | Perfect | Difficult | Ultra-light, does not oxidize, long cutting edge | Fragile, breaks easily | Fruits, vegetables, soft foods |
Comparison of knives: stainless steel, carbon and ceramic
Choosing the right kitchen knife depends on several factors: material, sharpness, maintenance, and durability. Stainless steel knives offer great durability and corrosion resistance, perfect for everyday use. Carbon steel knives are very sharp and easy to sharpen, ideal for precise cutting, but require rigorous maintenance to prevent rust. Ceramic knives, ultra-light and resistant to oxidation, retain their edge for a long time, but are more fragile and better suited to soft foods like fruits and vegetables.
In summary: for a durable and versatile knife , choose stainless steel. For exceptional sharpness , opt for carbon steel. For lightness and precision , ceramic is ideal.
Learn more about the differences in steel (- La Forge de Laguiole)
Which knife should you buy according to your budget?
| Budget | Examples of knives | Material / Type | What we can expect | Investment advice |
|---|---|---|---|---|
| ~€30 | Basic chef's knife, entry-level Santoku knife | Standard stainless steel | Decent cutting edge, easy maintenance, average lifespan | For beginners in the kitchen, occasional use. Do not expect a long-lasting sharpness. |
| ~100 € | Victorinox chef's knife, entry-level Global Santoku knife | Premium stainless steel or lightweight carbon fiber | Better cutting edge, corrosion resistance, easier to sharpen | Good value for money for regular use, demanding amateurs. |
| ~€300 | Shun Japanese knife, Miyabi knife, Kai Wasabi knife | High-end carbon or ceramic | Exceptional sharpness, cutting precision, durability, elegant design | A sustainable investment for enthusiasts or intensive daily use. A safe bet for the long term. |
Essential criteria for choosing the right knife
The balance
A good knife should stand upright on your finger at the handle , without leaning.
Too much weight at the front = wrist fatigue.
Too light = loss of control.
The ergonomics of the handle
Wood, polymer, stainless steel… choose according to your comfort.
-
Wood = aesthetically pleasing, but requires maintenance.
-
Polymer = non-slip, ideal for intensive cooking.
-
Stainless steel = resistant and hygienic, but cold to the touch.
The length of the blade
-
15–20 cm for a versatile chef's knife .
-
12 cm for a Santoku .
-
8–10 cm for a paring knife .
The type of cutting edge
-
Smooth for most foods.
-
Notched for bread and tomatoes.
-
Double bevel for a balance between precision and strength.
Maintenance and sharpening: the secret of the pros
Even the best knife becomes mediocre if it is poorly maintained.
Golden rules:
-
Never put it in the dishwasher .
-
Wash it by hand, dry it immediately.
-
Store it on a magnetic block or in an individual case.
Sharpening your knife:
-
Use a sharpening stone (1000 to 6000 grit depending on wear).
-
For daily maintenance, a sharpening steel is sufficient.
-
If you're not used to it, have your knives sharpened once a year by a professional.
Tip : A sharp knife is less dangerous than a dull one, because it requires less force to cut.
Read: How to properly sharpen a knife? (external source - France couteaux)
Which knives should I choose for everyday use?
The winning trio to start with:
-
Chef's knife
-
Utility knife
-
Bread knife
These three models cover 95% of kitchen needs.
And if you often cook meat or fish, add a boning knife.
Discover our complete kitchen knife kit to equip yourself like a pro.
How to test a knife before buying
To find out if a knife is right for you:
-
Hold it in your hand : it should feel natural, like an extension of your arm.
-
Test the balance : if it's tilting, you'll feel it right away.
-
Test the cut : a quality blade cuts a sheet of paper effortlessly.
-
Look at the blade/handle joint : it must be solid, without gaps or questionable welds.
A closer look at the available brands and models
On ustensile-de-cuisine.com , you will find:
-
Stainless steel knives
-
Versatile or specialized models
-
Modern or handcrafted designs
-
Fast delivery in France and Europe
Mistakes to avoid
- Put your knives in the dishwasher
- Store them loosely in a drawer
-
Cut on any surface
-
Choosing a knife that is too heavy or too long.
-
Falling into the trap of the “cheap knife”: it won’t last.
-
Neglecting maintenance.
-
Mixing meat and vegetable knives (risk of flavor transfer)
How can you recognize a good knife with the naked eye?
You don't need to be a blacksmith to spot a good knife.
A few seconds of observation are enough to know if you are dealing with a future ally… or a drawer gadget.
1. The blade should shine without glare
High-quality steel has a slight satin sheen , not an ultra-smooth mirror effect.
If you see regular micro-scratches , that's a good sign: it indicates a forged and polished blade , not one mass-produced.
2. The blade and the handle are one
Observe the joint. On a good knife, the blade passes through the handle (what is called a “full tang”).
You should see a continuity of the metal, without any visible gluing or welding.
A guarantee of solidity and balance.
3. The paper (or tomato) test
Slide the blade across a suspended sheet of paper:
If it cuts without resistance , it is perfectly sharp.
Another test: a ripe tomato. If you can cut cleanly without crushing it, your knife is top-notch.
4. Weight and balance
Hold your knife by the handle: it must remain perfectly horizontal .
Too much weight at the front = rapid fatigue.
Too light = lack of control.
The ideal: a balance to the millimeter between blade and handle.
The knife according to your cooking profile
Not all knives are suitable for everyone.
Your choice should reflect your skill level, frequency of use, and cooking style .
Passionate beginner
You're discovering cooking, you want reliable tools without breaking the bank.
Choose:
-
A stainless steel chef's knife (20 cm).
-
A paring knife for small jobs.
Avoid blades that are too thin: you want tolerance, not stress.
Regular cook
You cook every day, you love the right technique.
Ideally:
-
A Japanese Santoku for precision.
-
A chef's knife forged for power.
-
A bread knife so you don't massacre your loaves.
Tip : choose an ergonomic handle, your wrist will thank you.
Passionate or semi-professional
You want thrills and performance.
Head towards:
-
A Damascus or carbon steel knife .
-
A boning machine for precise meat processing.
-
Regular manual sharpening is necessary to maintain a razor-sharp edge.
These knives require a little more maintenance, but offer a real pleasure to use.
The limits (and the truth) about the Japanese knife
The Japanese knife is the stuff of dreams — and for good reason.
Extreme sharpness, the beauty of Damascus steel, surgical lightness... but be warned, it 's not for everyone .
Its strengths:
-
Incredibly precise cut (ideal for sashimi, vegetables, herbs).
-
Very hard steel → long-lasting cutting edge.
-
Superb handcrafted finish.
Its limitations:
-
Hard steel = more brittle . It does not withstand bones or falls well.
-
Rigorous maintenance : immediate drying, no dishwasher, frequent sharpening.
-
Higher price , often justified by the handcrafted work.
In summary:
-
If you want a precision knife and you take care of your equipment: go for it.
-
If you want an all-terrain knife that can take a beating, choose a forged European model .
The ideal combination?
A Japanese Santoku for precision + a European chef for robustness.
Then you'll have the best of both worlds.
Useful links and additional sources
-
Japanese knives: everything you need to know (source - Japonisme )
-
Differences between steel and ceramic (source - Couteauxduchef.com)
FAQ – Everything you need to know about kitchen knives
What is the best knife for beginners in cooking?
The chef's knife remains the best option to start with. It is versatile, robust, and suitable for most everyday tasks.
Should I buy a set or individual knives?
It is better to buy 3 to 4 good knives individually , rather than a poor quality 10-piece set.
What is the difference between a Santoku knife and a chef's knife?
The Santoku knife is lighter, shorter, and often has a dimpled surface to prevent food from sticking. It's perfect for vegetables. The chef's knife is more versatile.
How can you tell if a knife is sharp?
He should be able to cut a sheet of paper without forcing it. Otherwise, a quick visit to the sharpener is in order!
How many knives do you really need?
Three are enough to start with: a chef's knife, a paring knife and a bread knife.
How to keep your knives fresh longer?
Avoid the dishwasher, dry them immediately and use wooden or plastic cutting boards.
What is the lifespan of a good knife?
A well-maintained knife can last more than 10 years without losing performance.