What Is the Best Kitchen Knife? Why a Chef Knife Comes First

Quick answer: the best kitchen knife for most people is a chef knife with a blade of about 8 inches (200 to 210 mm). It slices, dices, minces and chops almost everything you cook, from onions and herbs to chicken and boneless steak. If you only buy one knife, make it a well-balanced, full tang Damascus chef knife and add other knives only when a task demands it.

Why the chef knife is the best all-purpose kitchen knife

Professional cooks do most of their work with one knife, and it is almost always a chef knife or its Japanese cousin, the gyuto. Three things make it the most useful knife in any kitchen:

• The curved edge lets you rock the blade for fast mincing of garlic and herbs.
• The tall blade keeps your knuckles off the board and scoops food into the pan.
• The length handles a whole cabbage or a melon, yet stays nimble for shallots.

A paring knife, bread knife or boning knife each do one job better, but none can replace the chef knife for everyday prep.

How to choose the best chef knife

1. Blade length

2. Steel

The steel decides how sharp the knife gets and how long it stays sharp. VG10 and AUS-10 Damascus, high-carbon stainless and 440C are all strong choices for a chef knife. See carbon steel vs stainless steel and VG10 vs AUS-10.

3. Hardness

Aim for about 58 to 61 HRC. Softer knives dull quickly; very hard knives can chip if you twist them through bone. Our guide to knife hardness explains the numbers.

4. Weight and balance

Hold the knife by the handle with your index finger just in front of the bolster. A well-balanced knife sits level there, neither tipping forward nor dragging back. Heavier knives push through hard squash; lighter knives are faster for fine slicing. Neither is wrong, but the balance should feel natural to you.

5. Construction and handle

Choose a forged, full tang chef knife with a sealed handle that does not slip when wet. Read what full tang means and compare handle materials.

Chef knife vs santoku: which is the best first knife?

A santoku has a flatter edge and a shorter, wider blade. It is excellent for straight up-and-down chopping of vegetables, while a chef knife is more versatile for rocking cuts and meat. For a first knife, the chef knife wins for most cooks. Read the full comparison in santoku vs chef knife.

Our best kitchen knife picks

• Best Damascus chef knife: the handmade Damascus chef knife with American flag resin handle, full tang and supplied with a leather sheath.
• Best personalized chef knife: the 440C stainless steel chef knife, a hard-wearing everyday blade that can be engraved as a gift.
• Best two-knife starter: the 2-piece Damascus chef knife set with 9-inch full tang blades.

See every single knife in the ASC Forge kitchen knives collection.

When to add a second kitchen knife

Once you own a great chef knife, add knives in this order, and only when you feel the need:

1. Paring knife for peeling, trimming and small, in-hand work.
2. Bread knife for crusty loaves and ripe tomatoes.
3. Slicing or carving knife for roasts and brisket. A 12-inch Damascus brisket knife is ideal here.
4. Boning knife if you break down chicken or fish, such as this 6-inch Damascus boning knife.

If you already know you want three or more of these, a set is usually better value. Start with which knives you need in a set.

Keep your chef knife at its best

Hone it weekly, sharpen it every few months, wash it by hand and dry it at once. Our guides to honing vs sharpening and Damascus knife care walk you through each step.

Frequently asked questions

Ready for more than one knife? Read the best kitchen knife set buyer's guide or browse the kitchen knife set collection.