Cooking knife

There's no one perfect knife—but we'll help you find the best one for you.

The Misen Chef's Knife breezed through our testing and has become a go-to knife in our repertoire.

Explore key factors to consider when selecting your first Japanese knife. We'll cover knife types (gyuto, santoku, bunka), steel options (stainless, carbon, stainless-clad), blade finishes, handle styles, and price ranges. Perfect for home cooks and aspiring chefs looking to enter the world of Japanese cutlery.

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A chart showing the various different Japanese chef knife styles available from santokuknives.co.uk

Explore the best chef's knives handpicked by Chris—find your perfect blade for a superior culinary experience in our expert reviews.

We’ve pulled together a guide to the array of kitchen knives available, plus mini tutorials on chopping techniques and knife maintenance to help you.

Some of our favorite food bloggers are getting very excited about our brand-new Wüsthof Crafter knives, which are exclusive to Williams-Sonoma.

Japanese kitchen knives have developed from simple, heavy blades (similar to Deba), which come in many well-thought-out forms used for precisely determined tasks. The great classic trio are Deba, Usuba and Yanagiba, which are especially useful for traditional Japanese cuisine. But, we will start with the knives that are most commonly used, and continue with more task-specific knives. Multi-purpose knives GYUTO (Chef's knife) Gyuto is a Japanese version of a Western-style main kitchen knife…