Best Kitchen Knife Sets

Updated October 2021
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How we decided

We purchase every product we review with our own funds — we never accept anything from product manufacturers.

33 Models Considered
8 Hours Researched
2 Experts Interviewed
158 Consumers Consulted
Zero products received from manufacturers.

We purchase every product we review with our own funds — we never accept anything from product manufacturers.

Buying guide for buying guide: best kitchen knife sets

Choosing the right knife set for you is an important part of equipping your kitchen for any meal. Knife sets can be an investment and when properly cared for, should last you for years, so it’s important to understand your needs and select the best knife set for you.

The number of pieces in a knife set will vary, but there are certain knives that most sets include, like the paring knife and utility knife. Each knife has its own uses, and some sets may include specialty knives as well. Other factors, like the material of the handle and blade, should also be considered. The most durable knives are made from a single piece of unwelded steel. Choosing the right kitchen knives is as much about safety as it is about utility, as a quality set of sharp knives can go a long way in preventing kitchen injuries.

A knife set is often an investment and can last you for many years if properly sharpened and cleaned. You should carefully consider your cooking needs and preferences before purchasing a knife set.

What’s in a kitchen knife set?

Manufacturers of kitchen knife sets are a competitive lot. For this reason, there is no standard number of pieces you can expect in a knife set. Knives come in sets of as few as four and as many as 19. Larger knife sets may include a knife block and a tool for sharpening your blades, such as a stone or even an electric honer.

As you evaluate your options, keep in mind that most kitchen knife sets include the following.

Utility knife

This is a do-it-all knife with a blade that is typically about five inches long. A utility knife does a little bit of everything, including basic chopping and dicing.

Chef’s knife

With a blade of nine inches or slightly less, a chef’s knife is used for chopping, dicing, and mincing.

Paring knife

A helpful addition to any kitchen, this knife with a three-inch blade is used for peeling, cutting, and trimming handheld foods such as potatoes.

Bread knife

Bread knives come in various lengths, but all bread knives have serrated blades that make it easy to slice even the densest of breads.

Fillet knife

With a very sharp blade, a fillet knife is useful if you are cutting an entire fish into serving sizes.


While primarily used to cut and trim various meats and poultry items, a cleaver can be used to finely mince herbs.

Carving knife

A carving knife is used for slicing meat and poultry into serving-sized portions.

Specialty knives

Aimed at experienced cooks, there are some additional specialty knives to consider. You could buy one of these in addition to your set, or you could look for a set that includes them.

  • Santoku knife

Originated in Japan, the Santoku knife is an all-purpose knife that is often between 13 and 20 inches in length. A Santoku knife is designed to work in harmony with a variety of foods and is used to slice, cut, and mince.

  • Cheese, fruit, and tomato knives

These task-oriented knives come with special features that make the cutting or peeling of a given food item easier. For example, fruit and tomato knives may have slightly curved, serrated blades that gently cut through skin or peels.

What to look for in a knife set

Grip is very important when it comes to selecting the right kitchen knife set. You may wish to visit a retail store where you can hold a knife in your hands to gauge the feel of it. The right fit enhances chopping/cutting efficiency and reduces your chance of injury during food prep.

In addition to grip, here are some other things to look for in a knife set.


The hilt is the point where the handle and blade come together. Chefs often grip this part of the knife to aid their precision, so the hilt should feel comfortable in the hand. It should be thick and solid with no gaps where food can get trapped, and it should also be easy to clean.

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Did you know?
The santoku knife has scallops called granton edges, which add air between the blade and the food being cut. This makes it easier for the food to fall from the blade.


A knife used for chopping will either feel light or heavy in your hands. Lightweight knives are right for chopping lightweight ingredients such as tomatoes and garlic. Heavy knives are better-suited for chopping meats, nuts, and ginger.

Steel composition

The best knives are made of a single piece of steel. Knives in which the steel blade has been welded into the handle can become weak. As the knife wears down or is exposed to water during cleaning, this weakness could lead to injury.


The weight of a knife should feel equal, or balanced, throughout. A balanced knife is easier to manipulate and requires less effort overall.

Handle material

The best knives have handles made of a hard material such as hardwood, strong plastic, or tough resin. Handles made of bone or other soft materials may look attractive, but they are brittle and can break easily.

A note about knife blade material

Which blade material is best?

One school of thought supports the use of ceramic blades, as they can be easily sharpened and will hold their sharpness for a long time. Also, ceramic blades do not rust.

However, ceramic blades have been known to break, and top-quality ceramic blades are very expensive. They also must be sent to the manufacturer for periodic sharpening.

Options other than ceramic include carbon steel, stainless steel, high-carbon stainless steel, and forged blades.

  • Carbon steel blades are known for maintaining sharpness, but they can rust.

  • Stainless steel blades vary in quality, with cheaper ones becoming dull rather easily.

  • High-carbon stainless steel blades are a good option. You can get a good high-carbon stainless steel knife at a reasonable price.

  • Forged blades (made from a single piece of steel) are better than stamped blades, because the forging renders the metal stronger.


  • To maintain the blades of your knives, it is smart to buy both a honing steel and a sharpening stone. Steel helps maintain a good edge, but if the edge goes blunt, a stone will bring it back to life.

  • Always slice away from your hands, and never use any part of your hand – especially the palm – as a cutting surface.

  • The best way to clean your kitchen knives is by hand-washing them with soap and water. Cleaning your knives right after usage minimizes the amount of food that will stick to the blades.

  • When cleaning your knives, keep the blade pointed away from you (and your hands). After washing the knives with a sponge or dishcloth, lay them flat on a countertop and gently dry each side.

  • You’re more likely to find knives with lifetime warranties in the $200+ price range.

  • If you see food stuck to a knife blade, soak it in a small amount of water to loosen the particles. Then, holding the knife away from you, scrub the food lightly until it comes off.

  • Never use a kitchen knife on a glass, steel, or ceramic cutting board. Not only will this practice harm the knife, but it will put small pieces of the board into your food. For best results, select a cutting board made of wood or strong, food-safe plastic.

  • When mincing, keep the tip of the blade on the cutting board. Move your hands in a pumping motion while watching your fingers to keep them out of the way.

  • Never use a steak knife for kitchen prep work.

  • Never slice anything over the sink while holding it in your hands.

  • A common mistake is to use the blade edge of a knife to sweep food off the cutting board. It’s better to turn the knife over and use the spine to move things around, as this action will not ruin the blade.

Kitchen knife set prices

Under $100

For those who are just beginning to equip their kitchens, there are many high-quality stainless steel kitchen knife sets in this price range to choose from. Some will come with as many as 14 pieces plus a sharpening stone and holder. While these sets may look good and perform fairly well, stainless steel blades require a lot of care. Many owners complain about their tendency to rust.

Under $200

As we move up in price, we move up in quality. Knife sets in this price range tend to be forged steel with high-quality carbon and steel.

However, in this category, you are unlikely to get more than six knives in a set plus a holder.

Under $300

You’ll find knives with blades and handles made of premium materials in this price range. The blades tend to be made of forged steel, and the handles generally have three rivets to ensure strength and durability.

Products from well-known knife manufacturers like Henckels and Zwilling are found in this price range.

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There are more ways to increase the life of your knife than just sharpening. Using a soft cutting board will also preserve your knives.


Q. Where should I store my knives if they don’t come with a knife block? Can I place them in a drawer?

A. It’s not a good idea to store sharp knives loose in a drawer. First and foremost, you or someone else could inadvertently reach inside and sustain an injury. In addition, the knives may become dull via inadvertent contact with other items in the drawer.

If a knife block isn’t included with your knife set purchase, it’s possible to buy a knife block separately. Knife block storage is one of the best ways to safely store your knives.

Q. What is an electric knife?

A.  Powered by a small motor, an electric knife is made up of two serrated blades that are hooked together. When the appliance is turned on, the blades move back and forth to provide the sawing action. Electric knives are not typically sold in sets.

How to use every knife in your set

The serrated edge of the bread knife makes for perfect cuts in loaves without tearing. Be sure to use the claw grip to spare your fingers!
The Chef's knife is arguably the most versatile in the set. Use it to slice and chop pretty much any type of veggie.
A lot of people are confused about how to use the peeling knife. Face the curved edge out as we do here, then use your thumb to pull the knife toward you.
The difference between the peeling knife and the paring knife is in the shape and length of the blade. Use a similar motion to the peeling knife, however — use your thumb to guide and pull the blade toward you.
Shorter and slimmer than the Chef's knife, the veggie utility knife is perfect for making quick work of small vegetables like carrots and peppers.
Our expert chef in residence recommends using the honing steel every 3-4 uses to smooth down microtears in the blade to make it cut quickly and smoothly.
Use the Chef's knife for perfect slices of meat. Just score through, as shown, then cut neat slices.
The hollow divets in the santoku knife create air pockets, so wetter vegetables and fruit stick less to the surface of the knife while cutting.

Knife Print Outs

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