The 13 Best Chef's Knives You Need in Your Kitchen

Snazzy looking, right? If you like that all-black-everything vibe, this customizable cutting tool fits right in. Through Hinoki's website, you select the handle, the blade, and even a monogram on the knife, if you want. They ship it to you and you start cooking with the most comfortable knife you've likely ever owned. 

Soufull Professional 8 inch chef knife can easily handle your daily kitchen tasks of cutting, chopping, mincing, and slicing for fruits, vegetables, and meat.

Sized between a typical chef’s knife and a utility knife, the 5" Fibrox Pro Chef’s Knife is the perfect blend of the two, offering versatility that makes it a great all-purpose knife, essential to any kitchen.

This chef's knife with premium Japanese steel and a triple riveted, rounded handle is particularly excellent for deboning and cutting up poultry.

The stainless steel and pakkawood are designed to stay stain free and hold up to rough use. Its handle is ergonomically shaped for a perfect fit that won't slip out of your hand. 

The ultra sharp stainless steel can maintain the edge of the knife for a long time with incredible robustness and quality. 

This 8" knife is commonly used for home and professional kitchens. The thin blade and bolster allows you to easily cut and slice almost any food. 

This knife stays incredibly sharp and is super precise when cutting just about anything. Reviewers say it's good particularly if you have smaller hands.

There are a lot of different kinds of knives out there, but you only need a few of ‘em to crush it in the kitchen—and a paring knife is one of them. It’s small and easy to maneuver, so it’s perfect for cutting teeny-tiny foods like strawberries or olives. While this knife is a bit of an investment, the blade feels sturdy, and seems to stay sharp for a surprisingly long time. 

No matter how late it is and no matter how many beers you’ve had, it’s never a good idea to order one of those 18-piece knife blocks. Think about it: When you sober up in the morning, how excited are you really going to be about that specialty cheese knife? You only really need two knives: a chef’s knife (for heavy-duty slicing and dicing) and a paring knife (for finesse work). But this knife really handy too. It'll Wusthof cleave countless baguettes, boules, and crusty loaves. Maaaaybe your chef’s knife could have done the same, but not without extra hassle. It’s great for cutting tomatoes. Also, guess what? It cuts cheese too.

Slicing fish with even a sharp chef’s knife often ends in disaster. Avoid the jagged cuts with this long Japanese-style blade, which draws through white and oily fish fillets alike with a precision that is almost mystifying. If you don’t eat a lot of fish, maybe you don’t need this knife. But why aren’t you eating a lot of fish in the first place, buddy?