We independently evaluate all of our recommendations. If you click on links we provide, we may receive compensation. What to Buy Knives These Are the Best Knife Brands for Slicing and Dicing, According to Our Tests These are the 6 brands that consistently wow us on the chopping board. By Summer Rylander Summer Rylander Summer is a freelance food and travel writer who began by writing about Swedish cheesemaking traditions in 2018. Food & Wine's Editorial Guidelines Published on August 6, 2024 In This Article View All In This Article Our Top Picks Reviews FAQ Our Expertise Photo: Food & Wine / Russell Kilgore Few other kitchen tools are used on a daily basis quite like a knife. And when it comes to something you’ll reach for time and time again, it’s usually worth taking your time to make a careful selection. Knives don’t have to cost a lot of money, but whether it’s an all-rounder chef’s knife, a small-task champion like a paring knife, or a specialty carving knife, a great one will have a strong, sharp blade and feel well-balanced in your hand. There are, however, seemingly countless knife brands on today’s market. From brands with centuries of storefront history to modern, direct-to-consumer players, it can be a challenge to discern which brands are worth a closer look. We’ve tested dozens (perhaps hundreds?) of knives, which has given us hands-on experience with a wide range of knife brands. These are the six brands that have topped our tests and keep our editors coming back for more. Our Top Picks Wüsthof at Amazon Jump to Review Miyabi at Zwilling.com Jump to Review Shun at Amazon Jump to Review Zwilling at Zwilling.com Jump to Review MAC at Macknife.com Jump to Review Hedley & Bennett at Hedleyandbennett.com Jump to Review Wüsthof PHOTO: Amazon View on Amazon View on Williams Sonoma Pros This is an ultra-reputable brand that has been around since 1814. Cons It’s on the expensive side. With a reputation for quality and products that carry a lifetime warranty, Wüsthof is among our most trusted knife brands. The Wüsthof 8-inch classic chef’s knife is one we’ve referred to as a workhorse following our extensive testing of the must-have kitchen staple, prizing this model for its sturdiness and reassuring weight that allows it to slice through dense vegetables or break down a chicken with ease. We’ve also named Wüsthof’s classic 10-piece knife set as our pick for best overall knife set, beating out 41 other sets with its reasonable price in relation to its quality components. Wüsthof has an extensive selection of knives, including cleavers, boning knives, serrated knives, and a 7-inch santoku we’ve also happily reviewed. Staying true to their roots — a move we can always respect — Wüsthof’s limited product line only relates to blades, from beautiful cutting boards to shears to sharpening tools. Miyabi PHOTO: Miyabi View on Zwilling.com Pros Miyabi offers a wide variety of precision-crafted, Japanese-designed knives. Cons The brand’s spinoff from Zwilling may be confusing. Miyabi is a line of Japanese-designed knives from the German brand, Zwilling, which we’ll also get into below. These knives are made with precision — the brand’s website touts 100 steps and 42 days to make just one Miyabi knife — and the range is impressive. We’ve praised the Miyabi Kaizen 9.5-inch bread knife for its beauty and incredibly sharp, serrated blade; and we’re also fans of the Miyabi Koh chef’s knife, which has a gently curved blade that makes it perfect for rocking and chopping, yet is gentle enough to slice through delicate tomato skin without squishing the fruit. With Zwilling’s distribution (and lifetime warranty), Miyabi knives are widely available — yet the quality and craftsmanship that Japanese knives are known for are not compromised. These are some seriously refined, high-performance knives. PHOTO: Food & Wine / John Somerall PHOTO: Food & Wine / John Somerall PHOTO: Food & Wine / John Somerall PHOTO: Food & Wine / John Somerall Shun PHOTO: Amazon View on Amazon View on Williams Sonoma Pros Beautiful knives that are built to last. Cons They’re pricey. Shun makes some truly eye-catching cutlery — just have a look at the Gokuji 6-inch boning and filet knife — and is one of our favorite brands for Japanese knives. We named the Shun 8-inch classic chef’s knife the best high-end chef’s knife after proving its ability to create paper-thin slices with its rust-, stain-, and stick-resistant blade. If you’re up for a splurge on a complete set of Japanese knives, Shun’s classic knife block is a worthy investment. These are definitely knives you’ll want to be sure to care for properly, including washing by hand, drying thoroughly, and honing regularly. As with other top knife brands, Shun knives come with a lifetime warranty — but it won’t cover neglect. Food & Wine / Jason Horn Zwilling PHOTO: Amazon View on Zwilling.com Pros This is a reputable brand that makes both high-end and affordable knives. Cons The variety in price and performance can be overwhelming. Like Wüsthof, Zwilling knives are made in Solingen, Germany, but this brand has been around even longer — since 1731. The full brand name is Zwilling J.A. Henckels and there’s a vast product range of knives and kitchen products designed for home and professional use. We think the Zwilling Pro 10-piece knife block set is a great value for the quality, striking a nice balance between ultra-luxe and reasonably priced sets. There are three knife brands that operate under the Zwilling umbrella — Zwilling, the aforementioned Miyabi, and budget-focused Henckels — so the choice can be overwhelming if you’re starting from scratch. We prefer Zwilling’s Pro line for consistent quality and durability. (We've also compared Zwilling vs. Wüsthof side by side, which can also be helpful in decision making). PHOTO: Food & Wine / Russell Kilgore PHOTO: Food & Wine / Russell Kilgore PHOTO: Food & Wine / Russell Kilgore PHOTO: Food & Wine / Russell Kilgore PHOTO: Food & Wine / Russell Kilgore PHOTO: Food & Wine / Russell Kilgore PHOTO: Food & Wine / Russell Kilgore MAC PHOTO: Amazon View on Macknife.com Pros These are excellent, razor-sharp knives that are produced in Japan. Cons The delicate blade requires extra caution to avoid damage. We’ve been so pleased with MAC knives during our testing that we’ve named the 8-inch hollow edge chef’s knife the best overall chef’s knife, as well as the best everyday Japanese knife. Food & Wine’s own editor-in-chief, Hunter Lewis, declared this MAC knife “evenly balanced between the weight of the blade and the handle,” making it “feel solid and good in my hand.” While any good chef’s knife is versatile in the kitchen, MAC’s is even more so, thanks to its hollow notches that help stop food from sticking to the blade. The Pakkawood handle, meanwhile, feels secure and non-slip for limitless chopping. And while MAC doesn’t offer a lifetime warranty like some competitors, they do back their knives for a generous 25 years. PHOTO: Food & Wine / Dera Burreson PHOTO: Food & Wine / Dera Burreson PHOTO: Food & Wine / Russell Kilgore PHOTO: Food & Wine / Russell Kilgore PHOTO: Food & Wine / Russell Kilgore PHOTO: Food & Wine / Russell Kilgore PHOTO: Food & Wine / Russell Kilgore Hedley & Bennett PHOTO: Hedley & Bennett View on Hedleyandbennett.com Pros The brand is new to the knife scene but already delivering a quality blade. Cons The association with aprons may leave some shoppers skeptical. If the Hedley & Bennett name sounds familiar in the context of kitchen aprons, well, you’re right — the brand makes some of our favorites. When we learned that they’re now offering knives, we were initially skeptical but quickly learned that Hedley & Bennett knives aren’t just a marketing ploy. The chef’s knife is a worthy competitor in a busy ring, impressing us with its comfortable handle and a sharp blade that made quick work of both paper and tomatoes during our testing. We’ll keep an eye on Hedley & Bennett as a knife brand over the coming months, but so far? We like what we see. PHOTO: Food & Wine / Nick Simpson PHOTO: Food & Wine / Nick Simpson PHOTO: Food & Wine / Nick Simpson PHOTO: Food & Wine / Nick Simpson PHOTO: Food & Wine / Nick Simpson Frequently Asked Questions What is the difference between a Western and a Japanese knife? Perhaps the most noticeable difference is the blade angle. Whereas Western-style knives are sharpened symmetrically on both sides of the blade, Japanese-style knives are sharpened on just one side. Because of this single bevel, Japanese knives are not inherently ambidextrous like Western knives.Another difference is that Japanese-style knives are more brittle — the blades are made of harder steel with a higher carbon content, which means these blades are more susceptible to chipping and other damage if they’re not cared for and stored properly. Western-style blades are typically made from a more robust steel with less carbon — the tradeoff being that the Japanese blade tends to hold a sharper edge for longer. What are the top three knives? We’ve written about the three kitchen knives you actually need, and from the endless array of knives out there, you’ll be totally fine with just three: a classic chef’s knife, a serrated knife, and a paring knife. The chef’s knife is the all-rounder, the serrated knife is ideal for bread and other foods that have a hard exterior and a softer interior (like pineapple or melon), and the paring knife will take care of detail work — like hulling strawberries or peeling garlic or any other task where a chef’s knife might feel cumbersome. How often should you sharpen knives? From manual to electric sharpeners, whetstones to honing steels, there are several ways to sharpen your knives — and we’ve tested quite a few sharpening implements. The frequency with which you sharpen really depends on how frequently you use a particular knife; and what you’re using it for. Some chefs sharpen their blades before every use, but most home cooks are fine with sharpening a few times a year. Remember that a dull knife is a dangerous knife, so be sure to keep up with your blades as soon as you notice a loss of slicing performance. Our Expertise This piece was written by Summer Rylander, a food and travel journalist who has written about food, beverage, and cooking products for Food & Wine, Allrecipes, Serious Eats, and The Kitchn. She’s written frequently about knives and used both her knowledge and Food & Wine testing insights to compile this list. Was this page helpful? Thanks for your feedback! Tell us why! Other Submit