Buying Kitchen Knives: How to Choose the Right Types, Blades and Care

A kitchen knife should suit the way you work, the size of your hand and the level of care you are prepared to give it. Many disappointing purchases are not caused by a low price, but by unclear product information and choosing the wrong type of knife: a broad Chinese chef’s knife does not automatically replace a classic chef’s knife, and a dishwasher-safe kitchen knife will not necessarily stay sharp for long.

Three common pitfalls when buying kitchen knives

1. Sharpness is mistaken for durability

A blade can be extremely sharp when new without retaining that quality for long if it is used incorrectly. Hard surfaces such as glass, ceramic or stone, frozen food and bones can damage the edge. That is why you should look beyond advertising claims about sharpness and consider the blade steel, hardness, grind and care instructions.

2. “Stainless steel” alone tells you very little

The description stainless steel kitchen knife initially refers only to the material group. The manufacturing process and construction are also important when choosing a knife. A forged blade, a full tang and a corrosion-resistant type of steel can affect balance and stability. The exact specification should always be stated in the technical product data.

3. Dishwasher suitability is confused with being maintenance-free

A dishwasher-safe kitchen knife may be approved for machine cleaning. However, heat, detergents and contact with other cutlery can put more strain on the blade and handle than gentle hand washing. With high-quality or ice-hardened blades, it is therefore usually best to clean them with mild washing-up liquid, dry them immediately and store them safely.

Which kitchen knife parameters matter

Knife type and blade length

The right shape depends on the task:

• Chef’s knife: With a blade length of around 18 to 20 cm, it is suitable for vegetables, herbs, meat and many everyday cutting tasks. The curved edge supports a rocking motion.
• Santoku knife: The Japanese-inspired Santoku knife is often 16 to 18 cm long and designed for slicing, dicing and chopping vegetables, fish and boneless meat. A hollow edge can reduce friction while cutting.
• Chinese chef’s knife: The broad blade is suitable for slicing and chopping, and can sometimes also be used to transfer ingredients. It is not intended for bones, frozen food or hard skins.
• Vegetable knife: A short vegetable knife with an approximately 8 cm blade is useful for peeling, trimming and making small cuts directly on the chopping board.
• Carving knife: A blade around 20 cm long provides sufficient reach for portioning raw meat and roasts.
• Steak and pizza knife: Serrated blades around 11 cm long cut through crusts and meat at the table without excessively crushing softer ingredients.

Blade material and hardness

Ice-hardened blades are cooled in a controlled process to influence specific performance properties of the steel. Several ZWILLING models use the description FRIODUR ice-hardened blade. Depending on the model, the product data specifies a hardness of 55 to 58 HRC. This figure is a technical indication of the material’s resistance, but it is not the only measure of quality.

The blade grind is also relevant. A V-edge with approximately 15 degrees per side can enable precise cuts. A hollow edge creates small indentations in the blade and can reduce food sticking to it. With serrated blades, on the other hand, the tooth geometry is crucial, and resharpening is more demanding.

Handle, balance and cleaning

The handle should sit securely in your hand when dry and suit the size of your hand. A finger guard can help stabilise your grip. A full tang means that the blade steel extends a long way into the handle; in some designs, this contributes to the balance.

Also look for clear care instructions. According to the product description, the ZWILLING Twin Cuisine Santoku knife is dishwasher-safe, but hand washing is still recommended to protect the blade and plastic handle. According to the information available, the ZWILLING Professional S carving knife and the ZWILLING TWIN Cuisine chef’s knife are not suitable for the dishwasher.

Our selection by user profile

Suitable for: Budget-conscious beginners

Forged Stainless Steel Santoku Knife SP

Why this product suits this profile: The Santoku knife is a versatile choice for households looking to prepare vegetables, fish and boneless meat with a single knife.

How this product avoids the pitfall

The product description states that it has a forged construction, a full tang and rust-resistant stainless steel. This provides important information about stability and materials.

Key benefit & strengths

18 cm blade, ergonomic handle and a design intended for vegetables, fish and boneless meat.

Suitable for: Quality-focused buyers

ZWILLING TWIN Cuisine Chef's Knife, 20 cm

Why this product suits this profile: Home cooks and discerning households get a classic chef’s knife for rocking motions, herbs, vegetables and meat.

How this product avoids the pitfall

The specifications state that it features SIGMAFORGE, FRIODUR, a horizontal full tang and a V-edge ground to 15 degrees per side. Hand washing is explicitly specified for cleaning.

Key benefit & strengths

20 cm blade, seamless plastic handle and one-piece construction for controlled cutting movements.

Suitable for: Specific uses & frequent users

Victorinox Swiss Classic Steak & Pizza Knife, 11 cm

Why this product suits this profile: For BBQ users, families and households that regularly eat at the table, this knife is suitable for steak, pizza and crisp crusts.

How this product avoids the pitfall

The serrated 11 cm stainless steel blade is designed for steak and pizza rather than being positioned as a universal preparation or chopping knife.

Key benefit & strengths

PP handle, serrated stainless steel blade and dishwasher suitability; available as a single knife or in versions with six knives.

Care and safe use

• Only cut on wooden or plastic chopping boards, never on glass, stone or ceramic.
• Clean the blade after use and dry it immediately.
• Use a knife block, magnetic strip or blade guard.
• Only use a honing steel that is suitable for the blade grind; for heavier wear, use a sharpening stone or a professional sharpening service.
• Do not cut bones, frozen food or hard skins with kitchen knives that are not designed for these tasks.
• Keep every knife out of the reach of children.

Frequently asked questions about kitchen knives

Which kitchen knife is a versatile choice for beginners?

An 18 to 20 cm chef’s knife or Santoku knife covers many food preparation tasks. If you often use a rocking motion to chop herbs, you may prefer a chef’s knife with a curved edge. For straight cuts through vegetables, fish and boneless meat, a Santoku knife is worth considering.

How long does a kitchen knife stay sharp?

This depends on the blade steel, grind, cutting surface, use and care. Regular honing can help maintain the cutting geometry during everyday use. If the blade becomes blunt or shows signs of damage, it needs to be professionally resharpened. It is not possible to give a reliable general lifespan.

Are dishwasher-safe kitchen knives recommended?

They can be a convenient choice for everyday use. However, hand washing with mild washing-up liquid and drying the knife immediately will usually put less strain on the blade and handle. Before buying, always check the specific manufacturer’s instructions for the model in question.