A great culinary knife is the backbone of any kitchen. Whether you’re a professional chef or a home cook, the right knife can enhance your efficiency, precision, and enjoyment of cooking. With countless options available, choosing the best culinary knife can be daunting. In this guide, we’ll explore what makes a knife exceptional and highlight some of the best choices on the market.
What Makes a Great Culinary Knife?
When selecting a culinary knife, several factors come into play:
- Blade Material: High-carbon stainless steel offers durability, sharpness, and resistance to rust and corrosion.
- Edge Retention: A knife that maintains its sharp edge longer reduces the need for frequent sharpening.
- Comfort & Ergonomics: A well-balanced knife with a comfortable grip minimizes strain during prolonged use.
- Versatility: While specialized knives have their place, a good all-purpose chef’s knife can handle most tasks.
My last blog talked about what others were saying about my knives. Taking that a step further in 2025, let’s look at my top culinary knives to consider in a chef’s knife roll.
8” Damascus & Black Maple Chef’s Knife
I would say that this 8” damascus & black maple chef’s knife is arguably the single most useful and versatile tool of the chef’s trade and this one is meant for every-day duty. There’s nothing average about it. This knife will feel immediately different to you, the moment you take it to hand. It will also take a finer edge and stay sharp far longer than anything you can buy in a store.
My initial design for each of my chef’s knives is based on the knives I found myself researching for my own kitchen. I have spent much of a decade fine tuning and refining the shape. The fusion of culinary traditions, drawing on French, German, and Japanese styles is what has inspired my design. The blade is shaped very deliberately to include plenty of run for chopping, graceful edge curvature for slicing, and a fine point for more delicate work. There is a pronounced distal taper along the length of the blade, which makes the point very fine indeed, and the heel comfortably robust and at the same time results in a balance that makes the knife feel deceptively light.
My dad likes to say, “Once you use one of these, you’ll put all of your other knives away.” And he has, too.
It will rust if you leave it wet for too long as the blade of this knife is made of hand forged high carbon steel. Yet, If you wash and dry it after each use you’ll find that this is an heirloom quality tool that will long outlast any of us.
8” Narkiri
This 8” nakiri is an early Japanese all-purpose cooking knife, similar in function to the European chef’s knife familiar to most people today. As European cuisine–and knives–began to arrive in Japan, the nakiri took on the identity of a “vegetable cleaver.” These knives are thin and nimble and very versatile for most forms of cooking. Some nakiri have virtually no curvature to the edge and are meant strictly for up-and-down chopping. To be used effectively in a rocking motion, mine have some curvature.
9” Gyuto – Multi-twist
“Gyu-to” is Japanese for “meat” (or “beef”) “sword.” Adapted by many chefs, this 9” multi-twish gyuto has been adapted for more general use, as it is a shape that offers reach, dexterity, and versatility. Paired here with a lyrical handle shape, this knife is made for every-day use.
Paring Knife
The paring knife is a cornerstone of the culinary lineup. It’s small but versatile form makes it suitable for a really wide range of tasks. A knife like this is often gripped forward in the crook of your four fingers, with the edge facing backward toward your thumb. In this position you will find a surprising degree of dexterity with the knife for trimming and peeling operations. As I am no purist, the knife can be held in any number of ways for any number of uses.
Like nearly all of my work, this knife’s blade is made of hand forged high carbon steel. Similar to the 8” damascus and maple chef knife, it will rust if you leave it wet for too long, but if you wash and dry it after each use you’ll find that this is an heirloom quality tool that will also long outlast any of us.
6” Utility Knife – Stainless Steel
The utility knife slots in somewhere between the paring knife and the boning knife. Used for general cutting tasks in the kitchen, it is a capable addition to the chef’s knife roll.
Choosing the Right Knife (or Knives) for You
Selecting the best culinary knife depends on personal preference and cooking style. If you prefer a sturdy, traditional feel, a German knife like the Wüsthof or Victorinox is ideal. If you favor precision and finesse, a Japanese knife like the Shun or Miyabi may be a better fit.
Regardless of the brand, investing in a high-quality chef’s knife will elevate your cooking experience. Proper care, including regular sharpening and hand washing, ensures your knife will last for years to come.
With the right knife in hand, every slice, dice, and chop becomes a pleasure rather than a chore. Happy cooking!
Current commissions with Jonas Blade in 2025 and beyond, start at $1000. If you have a vision of what you are looking for, fill out a contact form at JonasBlade.com.
About The Author
Zack Jonas was born and raised in Massachusetts in the 1980’s and is still a New Englander today. With his growing love for art over the years, he took an introductory bladesmithing class at MASSart. It was there that he learned one of his most valuable lessons, which is that everyone has some insight worth learning. Today, he is a full-time bladesmith and feels incredibly fortunate to have found his calling.