Knives: The Most Important Tools in Your Kitchen

With so many knives on the market, which ones belong in your collection?


oday I’m sharing some of my favorite knives. Our winning paring knife is a small and powerful tool. With it in hand, I can core and slice tomatoes easily and segment lemons precisely. A santoku, a style of knife that originated in Japan, is my favorite alternative to my usual 8-inch chef’s knife. With a slightly shorter blade and a rounded front edge, it offers excellent precision and control—I use mine for chopping vegetables and mincing garlic. And no knife set is complete without a great pair of kitchen shears. Our top-rated model has supersharp, superior blades that can tackle a wide range of tasks. Whether you're shopping for knives or just want to make the most of the ones you already have, this week’s guide contains everything you need, from sharpeners to knife storage options. Whether you’re shredding, dicing, or slicing this summer, you’ll be ready. —Carolyn Grillo, Associate Editor, ATK Reviews

Superior blades gave our former favorite the edge yet again. With a razor-sharp 25-degree angle, the shears’ cutter blade sliced through every kind of food with equal ease. Deep, angular serrations on the anvil blade helped secure slippery foods. The blades’ length (the longest in the lineup) ensured smooth, continuous cutting; their overall narrowness made them easy to maneuver; and a medium level of tension between them provided just enough shearing force without taxing our hands. They’re ambidextrous, comfortable to hold, and can be taken apart for cleaning.   More on this test

This knife was “superadept”; its sharp, flexible blade nimbly hugged curves, so we could surgically remove peels or cores without plunging too deeply. It was the lightest knife we tested, with a slim handle that a few testers found insubstantial but most praised for its ability to disappear in your palm and become an extension of your hand: “There’s no disconnect between my brain and the blade.”  More on this test

With a razor-sharp, moderately long blade, this knife made every task seem effortless. Its tip was the narrowest in our lineup, so it made near-surgical incisions, turning tightly around strawberry stems and pineapple eyes so that more of the fruit surrounding them was left intact. And its blade was also narrow at the heel, making it particularly adept at peeling even the most knobbly pieces of ginger. Lightweight with a relatively grippy wood veneer handle, it was also comfortable to hold for long periods.  More on this test

Our favorite knife sliced every food with ease, thanks to a stiff, ultrasharp blade featuring 5 inches of scalloped and pointed serrations, which provided just enough bite to slice into food securely and give it a leg up over the second-place finisher. A narrow tip allowed us to do detail work, and a tall heel ensured that our knuckles never dragged against the cutting board when we cut. Just one teensy gripe: The handle could be a touch longer and wider—testers with larger hands said their hands cramped occasionally.  More on this test

Still the best—and a bargain—after 20 years, this knife’s “super-sharp” blade was “silent” and “smooth,” even as it cut through tough squash, and it retained its edge after weeks of testing. Its textured grip felt secure for a wide range of hand sizes, and thanks to its gently rounded edges and the soft, hand-polished top spine, we could comfortably choke up on the knife for “precise,” “effortless” cuts.  More on this test

Our favorite santoku wowed testers of all abilities, who raved that it felt “agile, sharp, and really good in hand.” “Solid but light,” it made “fine, level cuts” with “great precision and control.” This knife features an asymmetrical blade with a 70/30 bevel that the company hand-sharpens specifically for either right- or left-handers.  More on this test

Admittedly expensive, this handsome block certainly seemed to live up to its billing as “the last knife block you ever have to buy.” The heaviest model in our testing, this block was ultrastable, and its durable bamboo exterior was a breeze to clean. Well-placed medium-strength magnets made it easy to attach all our knives, and a rotating base gave us quick access to them.   More on this test

With diamond abrasives and a spring-loaded chamber that precisely and gently guided the blade, this sharpener “purred” with perfection, consistently producing edges that were sharper than on brand-new knives from edge to tip. “I’m cutting this paper into confetti,” said one tester. It was the only sharpener to quickly remove nicks in the blade; in 10 minutes, a severely damaged knife looked and cut like a brand-new blade. A big perk: It can convert a 20-degree edge to a sharper 15 degrees.  More on this test