Chef Aid 5 Inch Stainless Steel Utility Knife with Soft Grip Handle

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The daytime kitchen crew at Le Coucou used the MTH-80 for prep and during lunch service for a week, and they praised its outstanding performance on vegetables, herbs, and fish. The flat belly curve makes the F-808 ideal for fine cuts and paper-thin slices of vegetables and meat. Hannah is our homes editor, specialising in reviewing the latest kitchen appliances, cleaning products, mattresses and bedding, and crafting equipment.

Passionate about finding the best home products and appliances for our readers, she has tested everything from blenders to pizza ovens. In our tests we found that well-designed models worked nicely, causing minimal wear to knives while creating a fine edge.Some people will tell you carbon steel has the edge for hardness and durability – and back in the 70s and 80s, when stainless steel was generally industrial and some was quite bad, that might have been true,” says Laurie Timpson, a knifemaker at Savernake Knives. In addition to Wirecutter staffers, those panelists included Sam Sifton, an assistant managing editor at The New York Times and founding editor of New York Times Cooking, as well as a group of chefs and line cooks at New York City’s Le Coucou (recipient of the James Beard Foundation’s 2017 award for Best New Restaurant). We’ve reviewed both German and Japanese knives below, but if you’re in a hurry here’s a quick look at our top five: Which is the best kitchen knife in 2024? Factors such as sharpness, edge retention, durability, versatility, and easy maintenance are key to the performance of any good chef’s knife. The all-rounder in the kitchen: the most important piece of basic equipment for every hobby and professional chef.

Due to the high Carbon content, this Japanese knife is corrosion resistant, so a simple wipe with a cloth is all you need to bring this Knife back to life. The best knife in the set was undoubtedly the santoku, which aced our carrot and cabbage tests and scored near-perfect marks when slicing onions.There was no dragging with the bread knife and the utility knife shredded basil finely, but the paring knife struggled to remove orange skin and slipped a bit in use.