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AP Buyline’s content is created independently of The Associated Press newsroom. Our evaluations and opinions are not influenced by our advertising relationships, but we might earn commissions from our partners’ links in this content. Learn more about our policies and terms here.
There’s an argument to be made that good knives are the most important thing anyone can have in their kitchen. Almost everything else has some sort of substitute — you can use a wine bottle as a rolling pin, you could just about eat ice cream with a fork if you didn’t have any spoons, and while not having exactly the right pan can be annoying, everything’s for nought if you can’t even cut anything up properly. Without knives, your culinary output is limited to boiled eggs and cereal, and that’s hardly living.
There are so many options out there, though, and so many things to consider. In the old days, you’d see an ad on TV showing a knife cutting through a shoe and go, “That’s the one!” It’s actually possible to go through an entire career as a chef, however, without needing to ruin any footwear at all. Read on for our picks for the best knife sets available.
“Buying a knife set can be kind of like going to a car dealership,” says Shane Graybeal, executive chef at the Kimpton Armory Hotel in Bozeman, Montana. “They’re going to try to get you to get way more than you need. Even as a professional chef, I never use all the knives that are included in most sets. Instead of looking at buying the whole lot, try going to a cooking store first of all and seeing exactly what it is that you need.”
“It sounds very new age, but it’s really about the feeling of the knife in your hand!” says Ashley Lonsdale, chef-in-residence at ButcherBox. “Go to a knife shop and ask to try different sizes and weights. Some shops will let you practice cutting, which is a big plus. It’s really a personal preference, but in the end the knife should feel like an extension of your hand.”
“Knives can start as low as $25 and quickly go up into the thousands for artisanal, hand-made blades,” says Michael Vartholomaios, owner and founder of Choppn Knives. “What is key is understanding that, while a knife set with 30 knives and 16 steak knives for $250 might seem like a great deal, in reality, it means each knife is being sold to you for $5. What kind of quality do you expect the knives to be at that price point?” Getting overexcited by what seems like a bargain might lead to spending more money in the long run to replace substandard knives.
Close your eyes and picture a set of knives, and this is essentially what you’ll imagine: silver blades, black handles, gleaming rivets, no surprises. “For those willing to make the investment, this line definitely provides a more advanced experience than a cheaper set,” says Vartholomaios. Forged in Solingen in Germany, where Wüsthof has been based for 200 years and seven generations, this set sells in large quantities for a reason.
Classic by name, classic by nature: an elegantly simple set of versatile, durable knives.
Get it here: WÜSTHOF Classic 3-Piece Chef’s Knife Set
There’s really no limit to what knives can run to cost-wise, but for many people, spending hundreds — or even thousands — of dollars simply isn’t an option. Entry-level, get-the-job-done sets might not impress the Gordon Ramsays of the world, but if they make the difference between cooking and not, go for something like this. “The stainless steel blade, triple rivet full tang design and ABS handle material make it durable in all the right areas, while making it a cost-effective option for those starting out,” says Vartholomaios. “Full tang” refers to the blade running all the way up the handle rather than just sticking out of it, which means a much stronger knife, while “ABS” is a strong and durable plastic, often used for knives, which can withstand high temperatures.
Inexpensive enough to throw in the dishwasher and not get too attached to, these are unlikely to be knives that stay with you through decades of cooking, but will get the job done for now.
Get it here: Henckels Solution 3-Piece Starter Set
Expressions like “next level” are flung around all too freely, but the Meridian Elite really seems to warrant it. While this set contains more knives than a lot of the experts sharing advice here feel are strictly necessary, look at it! It’s as much a piece of architecture as a piece of kitchen equipment. The set features 10 extra-sharp German carbon alloy blades, four of which are steak knives — for a carnivorous family, this is perfection.
A kitchen-transforming beauty for hardcore meat-heads.
Get it here: Messermeister Meridian Elite 11 Piece Next Level Block Set
“A trustworthy disruptor in the cookware industry, I’ve been pleasantly surprised by Misen’s quality and durability,” says Lonsdale. Misen — pronounced “mee-zen,” as in the chef’s expression mise en place — launched a lot of their products on Kickstarter and have something of a cult following. While they’re quite self-deprecating about their aesthetics, claiming “trendy stuff ends up in landfills,” their blue and red handles are instantly recognizable and, if we’re all flinging French terms around, have a certain je ne sais quoi to them.
Building confidence is key for beginners, and this set is ideal for that: It’s solid, straightforward and no-nonsense.
Get it here: Misen Knife Set
Miyabi’s knives are strikingly beautiful, with their hammered steel finish, engraved logos and next-level detailing. Luckily, they’re not just style over substance. “This set is my top choice for professionals with a higher budget,” says Vartholomaios. “Miyabi delivers exceptional craftsmanship, cutting-edge technology and superior performance. The high-end powder steel blade, super thin edge and a Micarta handle (made of hard-wearing fabric resin) help these knives meet the highest standards of precision and durability expected by experienced chefs and culinary experts.” They also, again, look cool as all hell, and come with a sharpener.
It’s easier to make good-looking products than good products, but Miyabi has done both here with these beautiful, excellent knives.
Get it here: Miyabi Mizu SG2 Knife Set
Unease around knives is tricky — in many ways it makes perfect sense to feel less than comfortable around unfeasibly sharp blades, despite blunt knives actually being more likely to lead to accidents. “Global’s knives are made entirely of their own CROMOVA 18 Steel, with perfectly balanced ergonomic handles,” says Vartholomaios. In other words, these knife handles are dimpled for extra grip, effectively preventing any incidents of paring knives slipping from your grasp mid-slice and flying across the kitchen.
A small number of customers report issues with knives arriving chipped or blunt.
A great-looking, high-quality, lightweight knife set with extra grip to avoid slippage.
Get it here: Global 3 Piece Starter Set
“I only recommend small knife sets, of two to three pieces,” says Goku Suzuki, founder and editor of Japanese food and cooking website The Chef Dojo. “There’s no need for the giant 12-piece knife sets you find in big box stores. This two-knife set is absolutely solid — it’s handcrafted beauty with mahogany handles.” These are known as “gyuto” and “petty” knives; the former is fairly similar to a Western chef’s knife and the latter sits somewhere between a chef’s knife and paring knife.
A gorgeous-looking and unique blend of East and West, pared down to the very essentials.
Get it here: Yoshihiro VG-10 16 Layer Hammered Damascus Stainless Steel Set
Part of the appeal of being in the great outdoors is leaving all the creature comforts of your everyday life at home. However, another part of the appeal is that everything tastes better outside. GSI’s camping knife set contains three small knives, a folding cutting board, a soap bottle and a cleaning cloth, all within a protective case. It’s more “lovely picnic” than “Navy SEALs gear” in terms of vibe, but it’s impressively inexpensive and oddly adorable.
Terrific value, great fun and potentially a worthy part of future campsite meals.
Get it here: GSI Outdoors Santoku Knife Set
If you feel like you’re beyond entry-level and want to replace your basic knives with something a bit more legit, Messermeister offers exactly what you’re looking for. “This is a great choice for intermediate users as it offers a balance between quality and affordability,” says Vartholomaios. “German steel, full tang design and Pakkawood handle make it a step up from basic sets without breaking the bank.” Messermeister is also, despite the very masculine-sounding name (which translates literally as “knife master,”) the only entirely female-owned knife company in the world.
A very reasonably-priced combination of German engineering, American marketing and Chinese manufacturing.
Get it here: Messermeister Avanta 3-Piece Pakkawood Starter Set
Our selections were made through a combination of expert advice and customer reviews, paying particular attention to complaints. All aspects of the knife sets, from price point to materials, practicality to aesthetics, were taken into account, with a focus on quality over sheer quantity.
Chef Rodney Freidank of Table 301 Catering suggests the following combination:
“This is your workhorse knife. It’s heavy enough to handle most meat, fruit and vegetables, but at the same time, delicate enough to gently slice through fine herbs and lettuces. For most cooks, I’d recommend an 8-inch knife.”
“This is the baby knife, with a 2.5 to 3-inch blade. This one will help with the smaller cutting, like mushrooms, small tomatoes or radishes, and can also be used to peel potatoes or segment citrus fruits.”
“If you don’t want to smoosh your sandwiches and breads, this one is a must. When you’re using this one, saw gently but quickly across the food. Don’t push down too hard. Let the sharp knife do the work!”
However, as Lonsdale points out, while a chef’s knife and paring knife are essential, the ideal third knife will vary depending on what you tend to cook — a bread knife for bread enthusiasts, a fish knife for hardcore fish cooks, and so on.
Different knife sets require different amounts of care and attention. Generally speaking, dishwashers and sharp knives should never mix, as blades will dull a lot more quickly in dishwashers than with hand-washing.
Knives are best hand-washed soon after use and dried quickly. “Carbon blades are particularly high maintenance and need to be dried after every wash to avoid corrosion,” says Vartholomaios. Several knife manufacturers also advise cleaning the blade immediately after cutting anything acidic.
The other nemesis of sharp knives is sub-standard cutting boards. “Get a quality wood or poly cutting board! Glass is not for cutting boards!” insists Freidank. “Use and clean the board every time you use your knife. You can secure the board to your countertop or table with a wet towel, or sprinkle a handful of rubber bands from your last asparagus purchase on the countertop for grip. If you use a good board, you will keep your knife sharp much longer.”
“(Once) you have the knives you want, invest in a block to store them,” says Graybeal. “A lot of knife sets come with a sharpening steel, but I’ve never had one come with a steel I liked. I recommend you separately invest in a good whetstone and honing steel. The F. Dick brand is my go-to.”
Japanese knives tend to have lighter and thinner, but harder, blades than Western-style knives (sometimes referred to as German). “This thinner blade is more useful for delicate and precise cuts,” says Suzuki. “On the Rockwell hardness scale, Japanese knives usually measure between 59-64 HRC, while Western/German knives mostly measure between 55-58 HRC. A harder blade stays sharper longer, but will also be more brittle.” (HRC refers to the Rockwell hardness scale, a measurement determined by the depth a diamond indenter can travel within steel using a predetermined force.)
Japanese knives also often have a more acute-angled cutting edge than Western knives — 10-15 degrees as opposed to a 20-22-degree angle on a traditional Western knife.
“This depends on several factors, including the quality of the knife, how well you take care of it, and how much (or little) you enjoy cooking with your knives,” says Friedank. “A good knife can literally be an heirloom that you will pass down, even if you use it often. Knives generally need to be replaced because they are abused — used as a screwdriver or hammer — sharpened too much or dropped. As you learn to love your knives and use them well, you will undoubtedly want to graduate up in quality, and hear about one that you just can’t live without. In this case, you may want to add to your collection rather than replacing what you have.”
“Most professional chefs would agree that the highest quality knives are made in Japan,” says Suzuki. “Japan has an extremely long history of bladesmithing — think of samurai swords. The knowledge and experience from sword making has been passed down to the current generation of knife makers. Within Japan, the most famous areas for knife making are Seki and Sakai.”
Navy SEALs use knives made by the Ontario Knife Company based in New York. Alongside manufacturing military-use equipment, Ontario also makes very nice cutlery.
kitchen utensils for restaurant AP Buyline’s content is created independently of The Associated Press newsroom. Our evaluations and opinions are not influenced by our advertising relationships, but we might earn commissions from our partners’ links in this content. Learn more about our policies and terms here.