Best Kitchen Knives for Handle Comfort (2024)

The hollow edge of this santoku knife is a game changer, meticulously crafted with evenly spaced vertical indentations that create small air pockets between the blade and the food.

Crafted from high-carbon, stain-resistant steel, these knives from The Wüsthof Gourmet line are laser-stamped for precision and sharpness.

The gourmet uses a very, very soft metal, which I would say has a hardness of 58. As a result, when comparing the two, this one is going to dull much faster.

The New York Times recently named the MAC MTH-80 as the best overall chef's knife.

The blade is harder, a little bit lighter, and more nimble, like a Japanese-style knife.

It's lightweight, but it feels sturdy and balanced in your hand.

It's extremely versatile for anything that I want to do.

If you're looking for a simple knife that works for everything, this is definitely a knife that works really well.

If you want to preserve the knife for a longer time, don't put it in the dishwasher.

If you're going to sharpen the knife, note that Japanese knives are sharpened at a 10 to 15-degree angle.

You should not put this in the dishwasher.

If you're going to sharpen the knife, note that Japanese knives are sharpened at a 10 to 15-degree angle.

The blade is made with Wüsthof's Precision Edge Technology (PEtec) to create an extraordinarily sharp blade.

The blade retains its edge 30% longer than other blades and is stain-resistant.

It is perfect for deboning a chicken or turkey.

It is perfect for dicing, chopping, mincing, and slicing.

It is forged from a single piece of high-carbon stainless steel.

The full tang is triple-riveted to the handle, providing exceptional durability.

This knife can also be used with an electric sharpener to extend the blade's lifespan.

The blade retains its edge 30% longer than other blades and is stain-resistant.

The blade is made of high-carbon stainless steel.

It is now sharpened to a 14.5-degree angle using their PE tech technology.

This blade material dulls very quickly.

It is one of the best knives we have used for general kitchen work.

This knife will handle all of that with ease, from processing large amounts of vegetables to breaking through chicken bones.

It fits very well into a standard butcher's block and matches the other non-Wüsthof knives we have.

It is a fully forged, full tang blade.

It comes with a lifetime warranty.

This is a very tough knife. I have had no issues with it bending or chipping.

The POM material is very easy to clean and doesn't retain food fibers.

After two weeks of use, this knife needs to be resharpened.

Without this, the bolster can get in the way, and you'll find yourself grinding into the stone rather than actually sharpening the edge.

Forged from a single block of high-carbon stainless steel.

Includes a three and a half inch paring knife, a five inch santoku, a six inch utility knife, and six four and a half inch steak knives.

Forged from a single block of high-carbon stainless steel.

Synthetic polypropylene handles that resist fading, discoloration, heat, and impact.

Synthetic polypropylene handles that resist fading, discoloration, heat, and impact.

The blade of this knife is made from durable VGMAX steel with a Rockwell hardness of 60 to 61.

It offers an exceedingly sharp cutting-edge innovation and ancient blade-making traditions.

This technique ensures not only top performance but also incredible edge retention.

This 8-inch chef's knife is an all-purpose blade, ideal for a wide variety of cutting tasks.

The length is perfect for slicing, dicing, and chopping fruits, vegetables, and other foods.

Now, I've had this for eight years already, and you can see that. Here's a look at the handles so you can see that as well. It still looks good after eight years.

Though the knife is dishwasher safe, it is recommended that hand washing and air drying will better preserve it.