When buying a knife there are a lot of variables to consider. The deeper you go, the more variables that come up. This guide is designed to cut through to the basics and give you enough knowledge to feel comfortable making an informed decision. I outline the four biggest things to consider: Shape, Size, Make, and Steel. For Shape, Size, and Steel, I will have a general recommendation, followed by a small explainer. For Make, I give a quick explanation that highlights the differences so even if you don’t read the full explainer, you can make an informed decision.
Knife Buying Guide
Shape
Chef’s Knife, Gyuoto
I will get into Japanese Knives vs Western Knives. Most of the world will refer to the basic chef knife shape as a “Chef’s Knife.” In Japan, this style of knife is mirrored in the Gyuoto. This will be the best “all in one” and “do it all” knife shape. There are other Japanese knives that have a similar shape, the Santoku and even the Bunka. Those absolutely can do the job. I love my Santoku. Generally though, those knives are a little smaller, and may take more time to complete a task. Which brings me to size.
Size
7-8 inches or 210-240mm
I think starting out, an 8 inch knife is going to work for almost every task. When I worked in a kitchen, we used 8 inch knives. At home, I use my 8 inch knives for most tasks. At times, having a larger knife makes breaking down a larger piece of meat easier. If you’re working in bulk and have to break down multiple heads of lettuce, for example, a larger knife is great to have. But, an 8 inch knife can and will get the job done. And for use in the home, you’re rarely going to need the bigger knife. Don’t let that discourage you though if you want a 10 or 12 inch knife.
Make
German/Western: More durable, requires more frequent honing/sharpening; thicker
Japanese: More prone to chip, but will hold its sharpness for longer; thinner
This is kind of “the debate” when it comes to knives. Ultimately, you have to make the decision on what you’re more comfortable with.
German (European, Western, etc) Knives are made from softer steel. What this means is that they are prone to roll or deform on impact than chip or even break. Comparatively, Japanese knives are harder, and are therefore more likely to chip. If you take good care of your knives and don’t hack on a glass cutting board, put them in the dishwasher, or use them for a task they’re not designed for, this mostly won’t be an issue. But, it is something to consider. Most of my knives are Japanese, but I have a German knife that I use to break down chicken or cut through squashes. I wouldn’t want a Japanese knife for that. If you only want to get one knife, and you anticipate you might need to break down hard foods, then you probably should lean towards a German knife.
However, the trade-off for the durability of a softer steel is that the knives require more maintenance. You’ll want to hone more often and you’ll want to sharpen more often. Japanese knives are able to hold their edge for much longer. Because of their edge retention, Japanese knives are more often sharpened at a lower angle, which gives a sharper edge. This is usually a 2-3 degree difference, which for most people isn’t going to be discernable.
The last thing here is the geometry. German knives are thicker and therefore have more weight to them. Japanese knives are thinner and lighter. Because of the amount of material, this makes German knives more “heavy duty” and Japanese knives more delicate. You can get thinner slices with a Japanese knife.
Steel
Stainless Steel
When it comes to the type of steel, there is so much nuance. There are two big categories; Stainless Steel and Carbon/High Carbon Steel. I could get into the chemistry and the molecular structure of these steels, but here’s what you really need to take away: On average, Carbon Steel is slightly easier to sharpen, but will rust or discolor if not cleaned near immediately after use. Acidic foods in particular affect Carbon steel knives. Because they are high maintenance, I recommend most people start with a Stainless Steel knife. For most people, the convenience of Stainless Steel is going to outweigh the benefits of a Carbon Steel knife.
It’s hard to make overtures about Stainless vs Carbon Steel for things beyond convenience because there are so many variables. When you get into higher end knives, you want to look deeper at things like hardness rating (HRC) or the percentages of other metals in the steel. But for your first knife, that doesn’t matter. Because there is so much variation I will give you some generalities. Typically, Stainless steels are harder than Carbon steels. Typically, Carbon steels are easier to sharpen. Typically, Stainless Steels hold their edge better. That said, because the difference is so subtle, unless you want to commit to caring for a Carbon Steel knife, get a Stainless Steel. Every knife I have in the recommendation chart is a Stainless Steel knife.
Knife Recommendations
We do not receive any money for recommending these.
German
I love Mercer knives. I have one, I buy them for my family as a “starter” knife. For $15, this is as good as you can get. They advertise this as “Japanese” because the steel originates there, but it is not “Japanese Steel” in how I described it above. This is a softer steel and Western shape. For $15 this knife is going to be better than some of the knives might find for more. That said, this is in my opinion a “fair” price for a $15 knife.
German
This is the same knife as above, with a different handle. But, I included it because at the time I’m making this, you can get the 10inch version of this knife for less than the 8inch version. And maybe you’ll like the size and handle a little more.
Japanese
I have not used this knife, but I see this brand talked about in knife circles as fair value for the price. If you want a more affordable solid Japanese knife, this is a good starting point.
German
When someone asks “what knife should I get for under $50” this is the answer you’ll get from most people. Victorinox has a great reputation
Japanese
Fujitora and Tojiro are the same knife maker, it just depends on where they’re being listed. They are often considered the best quality-to-price knives on the market.
German
This is another knife I have seen used in culinary schools. It’s a solid workhorse.
German
Another Mercer, I used this in a restaurant every day as a prep cook, it’s a great knife.
Japanese
MAC knives are another one of my personal favorites. Unless you’re a collector or professional, there’s no reason to get knives that are a couple hundred dollars. MAC knives, to me, are the perfect “mid-grade” daily drivers that will last you years.
German
ZWILLING brand knives are generally considered the standard for knives at a cost-to-quality ratio. If you’re looking at ZWILLING knives make sure the logo has 2 People in it. They have two lines of knives, and the logo with 1 Person is lower quality, which is often sold at the higher sticker in resale.
Japanese
Masutani is, for many people, their introduction to artisanal Japanese knives. If you want a good knife that looks good, at a good price, Masutani is my choice.