Cutting ingredients with a lacklustre knife is not only difficult, it’s also dangerous. As any professional chef will tell you, a blunt, slippery blade is more dangerous than the safe one. What’s more, watching a grown man tackle a tomato with a dull knife is a truly pitiful sight. For the sake of your physical and mental wellbeing, it’s time to invest in the best kitchen knife.
There are many types of knife out there, so it’s very obviously to make you confused don’t know where to start. So we are here to help you, in this post, we will show you 10 best kitchen knife, also comes with the things you need to consider.
Top 10 Best Kitchen Knife in UK.
Here is our list of 10 best kitchen knife so you can use it to choose the best one for your kitchen, they are all the porducts that we really love and we want to share to you.
1. Robert Welch Signature Cooks Knife.
Cotswolds-based Robert Welch produces a broad range of beautifully designed kitchen knives that ooze quality all the way from the tip of its blades to the gorgeously fashioned DuPont handles. In many respects, this 20cm Cook’s knife is the epitome of what a chef’s knife should be: it’s 8-inches long and has a steep curve leading to a very pointy tip, making it perfect for rocking cuts and general step-style chopping duties.
The blade here is of the fully-forged German steel variety and very tough it is, too. However, the ultra smooth contoured handle might not suit someone with large hands because it is rather slim, very round and not terribly grippy. However, it is superbly balanced and easy to use as an everyday work tool.
It sailed through every real-world task we threw at it, including the swede. However, it didn’t quite slice. If you’re after a classic easy-to-use chef’s knife that looks gorgeous and will last ages, hold its sharpness and survive a few drops, then this is the one for you.
2. Kyocera Shin Santoku Knife.
With its black ceramic blade and super-lightweight handle, it would make both a fashionable and practical addition to any kitchen. It’s also so great for slicing vegetables, fruits and boneless meats. Ceramic’s superior edge retention, chemical purity and lightweight make it ideal for straight slicing.
As with ceramic blades in general, this knife is very sharp and precise, but it does suffer from being more brittle than its steel equivalents. If you’re prepared to put the time into looking after your knife properly, this ceramic blade will definitely go the distance, but if this is not the case it might be worth considering a slightly more durable material.
3. Taylors Eye Kitchen Knife.
The first impressions of the knife was that it is exceptionally well made, well balance and a nice size. Unusually perhaps, I use a cleaver in about 90% of all of my cooking. I like that it is a ‘do all’ sort of instrument. You can obviously cut with it but you can also use it bash garlic, chop herbs and scoop produce easily from board to pan. My previously much loved cleaver had given many years of good service and I had even managed to re-handle it a couple of times, but it had sadly ‘chopped its last salad’ when it, rather dramatically, snapped in two. My new Taylors Eye Witness seemed like a worthy replacement (if not an upgrade).
The cleaver 6″ stainless steel knife and a tang which runs through the handle. The handle itself has the appearance of brushed ebony but on closer inspection is actually plastic. Not that that is an issue. The weight of the knife is exactly where it should be, right over the front point and, while heavier than my old cleaver, does not feel cumbersome. In short, my first impressions were good.
However, the knife is advertised on the packaging as being ‘razor sharp’ but is in fact anything but. The first test I put the knife through was cutting an onion which it tended to try and crush rather than slice. As you might imagine, I gave up pretty quickly and reverted to one of my old kitchen knives.
4. Victorinox Fibrox Pro Santoku Knife.
The design is classic for a chef’s knife, with a wide blade and a curved edge that makes it perfect for cutting with a rocking motion. With the handle has a rough surface that made it much less slippery when our hands were wet, and the blade is a bit wider than normal, which makes it useful for scooping up foods to transfer them to a dish or pot, while it’s not too wide to make the chef’s knife unwieldy. It’s also a nice size for smashing cloves of garlic.
The 7″ Victorinox Fibrox Pro Santoku Knife can handles slicing, dicing, and mincing with ease. Crafted with a comfortable handle, superior weight and balance, and a razor sharp Granton edge that rarely requires re-sharpening, this knife is an essential tool for every kitchen.
While Fibrox Pro knives are dishwasher safe, we recommend hand washing as dishwashers are designed to spray water at a relatively high pressure, which can jostle the silverware and cause the knives to collide, dulling the edge.
5. Masahiro MV Professional Chef Knife.
Masahiro knives are made from one layer of MBS-26 high carbon stainless steel, similar to VG-10. The MBS-26 stainless steel is treated by three stages of tempering and quenching in sub zero temperatures to reach a hardness of 58-60 HRC. This makes the knife slightly softer than VG-10 models, but the knife ultimately has a lot more flexibility. Masahiro’s edge is its most important feature. The edge is 80/20 asymmetrical, rather than sharpened equally on both sides. The idea being that the asymmetrical edge is 35% thinner than a 50/50 edge. This fact makes Masahiro’s knives sharper than other Japanese knife brands, its handle is made from a moisture resistant resin, which also has anti bacterial properties, it also comes with a full tang, the handle is riveted and smooth.
6. Victorinox Santoku Knife.
Providing a functional and versatile design, the Victorinox Santoku knife makes for an excellent addition to your preparation tasks. The 6.75″ blade features a broad construction that makes slicing through the toughest of produce effortless – with no cost to the quality of the results. The blade also features a fluted edge that prevents food items from sticking to the blade, allowing you to quickly complete preparation tasks.
The ergonomic, Fibrox handle provide a secure and comfortable grip that make using this knife a real pleasure, whilst reducing the risk of injury. Made from a stainless-steel material, the blade is ideal for use within any busy commercial kitchen due to its durability, whilst being easy to clean after use – saving money and time.
7. KAI SHOSO 16.5cm Santoku Knife.
With a simple and elegant look, Seki Magoroku Shoso knife made with the stainless steel, doesn’t have any openings bacteria don’t stand a chance, and the great handle which is ergonomically designed to sit comfortable in the hand, it is a great tool for your kitchen, perfect when cutting vegetables, meat, fish and many others types of food. This knife also distinguishes itself because of its excellent ergonomics and unparalleled sharpness thanks to the innovative sharpening technology, made the blades with the kind of perfect sharpness, robustness and durability that is ideal for daily use in the kitchen.
8. I.O.Shen 3028 Chefs Knife.
Boasting a pretty pattern carved into the handle, IO Shen’s 6-Inch Chef’s Knife has a weighty handle which helps to steady your hand and provides greater precision when chopping up ingredients. This knife is especially useful for vegetables that are harder to cut, but works well with all manner of meat and veggies. It has more depth than the 21cm chef’s knife so if you have larger hands, this would probably be a better fit. Instantly recognisable, the well-known shape of a chef’s multi-purpose knife has become a classic in Western kitchens and this super-sharp 24cm blade is great for cooks who prefer to work with a longer knife.
9. Kai Shun Chef’s Knife.
While some chef’s knives can be quite large (and let’s face it, a little overwhelming), this one offers the same versatility but with a more compact 15cm blade. As the stainless-steel blade is smaller than other chef’s knives, the handle is easy to control when slicing, chopping, mincing and dicing all kinds of food. It’s not cheap, but it’s a great all-round knife, especially for those with smaller hands.
10. Global G-2 Cook’s Knife.
Global’s popular chef’s knife is a Japanese-style blade, which means it boasts a scary-sharp edge and a nimble-feeling lightweight body. Global’s design is also unique: the handle and sharp blade are made of a single piece of high-carbon steel, and the handle is filled with sand to weight it. Global’s 8 inch chef’s knife is well-balanced and meets all your usual mise en place needs. Slicing, mincing, chopping and even breaking down a chicken are all easy with the Global.
What to Look For In a Great Kitchen Knife.
Sharpness: Check the sharpness of the knife and the material with which it is made. Remember, getting cuts from a sharp knife could be accidental, but injuries from a dull knife are usually due to negligence. This is because you have been trying to cut a vegetable or fruit with a dull knife, which increases your chances of getting hurt. Chefs, therefore, always prefer sharp knives because they are easy to control.
Weight: Do not confuse buying knives with cars! Weight matters in both. Just imagine the burden your hands and wrists will experience if they have to bear with a heavy knife? Handling heavy knives needs skill and technique. There is no “correct” weight for a cutting knife. It all depends on the preference of the user and the way he/she can handle it. While some people find it easier to use light knives, professionals are comfortable using the heavier ones.
Balance: Balance is directly proportional to weight. It determines how comfortable you are in handling the knife. If the pressure falls on one side of the hand, chopping would be a great deal of work. An ill-balanced knife may also lead to injuries due to slipping.
Design of the handle: A lot depends on the handle of the knife and the shape of your hands. If both are compatible with each other, slicing and cutting is just another small task for you. The material of the handle – wood, plastic, metal, and composites – is also essential.
Maintenance and care: Some knives are prone to corrosion or rusting while others continue to last for a long time. So, if you do not like cleaning much, opt for the one that needs less maintenance. However, ensure that when you do clean it, you also sharpen it.
Storage: Ensure that the kitchen knives are stored in a cool, dry place. It is best to keep them separately, away from other utensils because they tend to rust quickly. It is best to create a separate knife block for them. It is also crucial to store knives away from children and pets to avoid accidents and injuries.
Whether you have a practical approach to kitting out your kitchen, or you prioritise style over substance, there is a knife that will fit the bill. Hopefully, this article has pointed you in the right direction in finding a knife that can facilitate all your chopping, slicing and dicing needs, making cooking less arduous and more enjoyable.