What is the best knife

Chef's knife test 2021 • The 10 best chef's knives in comparison

What is a chef's knife?

A Chef's knife is a large, universally applicable Kitchenknife, with which fish, meat and vegetables can be cut very well in comparison. There are different ones Variants, which differ depending on their origin - and thus the Forging tradition and Main use - can make a big difference in comparison. Chef's knife Compared to other kitchen knives, they have a rather long blade that can measure between 16 and 25 centimeters. There is also a weighty handle that balances the long, broad blade.

Adapted to the Traditions European cuisine, in which a knife and fork are used after cooking to chop larger pieces, are European Chef's knife in the comparison very long and have blades that measure between 20-25 centimeters. In traditional European dishes, the pieces are therefore usually cut comparatively less small than in Asian dishes, for example Traditional cuisine. Direction of the handle is the blade a bit stronger and the handle is ergonomically shaped in comparison, so that knife withstands even greater force.

Santoku knife from the Japanese Knife tradition are enjoying increasing popularity and can also be seen in the test.

With a blade length of around 18 centimeters, they are somewhat shorter than European chef's knives. The Blade blade is with this Chef's knife very flat and the cutting edge straight.

A Chinese one Chef's knife like the Duo Dao, it is almost rectangular, but rather thin in comparison Blade, which is often twice as long as it is high. The cutting edge is slightly curved so that it can also be used for Chop suitable is. German manufacturers such as WMF or others Brands make very good Chinese knives, which compare very well in the test.

küchenspecht Chef's knife made of Damascus steel in the test - the razor-sharp blade glides through every fruit, vegetable, meat and fish like through butter

Diagram showing the price-performance ratio of chef's knives

Share diagram
With this code you can share the daily updated diagram on your website: Embed code has been copied to the clipboard

How does a chef's knife work?

Areas of application

  • Chop
  • To cut
  • Weighing technology


Chopping nuts is one of the conditions on a kitchenknife in the test. You can easily shred hard clippings in quick, almost vertical movements that are directed slightly forward.

To cut

The To cut of vegetables, fruits, meat, fish or cheese makes different demands on a knife.

The comparison and the result are among the most important criteria in the test. So it should be a good one Chef's knife be able to cut a variety of clippings with little effort. Is the blade sharp and that knife well balanced, is not a big one Physical exertion necessary to cut effortlessly.

Weighing technology

The Weighing technology Compared to other cutting techniques, it is particularly suitable for chopping herbs. That remains blade in contact with the Cutting board and is about that Food to be cut weighed back and forth until it is crushed as desired.

küchenspecht Chef's knife made of Damascus steel in the test - is made of 67 layers of steel and a special acid process

What types of chef's knives are there?

  • Asian chef's knife
  • Chinese chef's knife
  • Carbon steel chef's knife
  • Ceramic chef's knife
  • Chef's knife made of Solingen steel
  • Chef's knife with kullen

Asian chef's knife

Asian knives are particularly characterized by their im comparison very high hardness, which is characterized by a high Carbon content can be achieved in the steel used.

To those associated with the high hardnessbrittleness To balance the amount of steel, Asian knives are usually forged from multiple layers of steel. A typical one example is the multilayer Damascus steel, whose Multilayeredness also shows itself optically in a symmetrical stripe pattern of light and darker stripes.

Asian knife are compared to others Knife types often sanded on one side and at a comparatively smaller angle between 15 and 18 degrees. There are different ones Chef's knife shapes, which can be selected depending on the use - from the universal Santoku to the sharp Nakiri knife for vegetables up to the slender, long Yanagiba that is used for Filleting of fish is very suitable. in the test you can see which knives do particularly well.

küchenspecht chef's knife made of damask steel in the test - blade is sharp, robust and durable

Chinese chef's knife

Chinese chef's knife exists in many Versions, they often have a healing blade, so that they are particularly good and popular as a cleaver. However, whoever has the appropriate techniques knows, can do with something exercise It can also be used to process other clippings very well. It is robust and very sharp in comparison, which is also shown in the test.

Carbon steel chef's knife

Instead of stainless stainless steel can also be used for a knife blade Carbon steel be used. A disadvantage compared to others materials is that these will start to corrode after the first use, which can be seen with raw Food noticeable by a slight (non-toxic) taste of iron. The advantage is, however, that carbon steel blades are much harder and also in the comparison grind much sharper and thinner. They can often be left in the use hold, as they wear out evenly and the edge retention is retained for a long time. This is hers too Strength in the test.

Ceramic chef's knife

It doesn't always have to be steel His - knives with a ceramic blade or the ceramic workshop zirconium oxide are also very popular Popularity. This is mainly due to its sharpness, which in the comparison is very high. The advantage of ceramic knives is that they do not have to be sharpened and cannot corrode. However has hardness their price - on the one hand are Ceramic knife often more expensive than knives with Steel blade, on the other hand, they are also very brittle due to their hardness, which is why they take place in one Cutlery box should rather be stored separately. You should also be with one Ceramic knife not particularly hard clippings like bone or Frozen cut to prevent the blade from breaking. A simple rinsing of the Blade, however, the ceramic knives are usually dishwasher safe if required.

Chef's knife made of Solingen steel

Solingen is for his Knife craft worldwide known. Many well-known knife manufacturers have tested theirs Production facility therefore in Solingen. A special alloy is stainless steel, which is made with the rare metal niobium and little chrome is alloyed. Niobium is heat-resistant and makes for particularly hard, stable and easy-to-work blades. But also differently manufactured knives from Solingen do not need to shy away from the comparison, as they im test do very well.

Chef's knife with kullen

Kullen are called larger ones Recesses, which line up just above the cutting edge along the side of the knife. Through them the Cut surface, that comes into contact with the clippings compared to conventional ones kitchenknife decreased.
Greasy or sticky clippings like ham or cheese be cut comparatively thin. This effect is intensified with Cheese knife to observe that not only has kullen, but even breakthroughs.

küchenspecht chef's knife made of damask steel tested - designed for durability

Test criteria: This is how chef's knives are tested

  • Processing of the knife
  • Sharpness of the blade
  • Hardness of the blade
  • hygiene
  • cleaning
  • handling
  • Weight
  • Hand protection

Processing of the knife

In the processing of the knife is at test first, the handle in Illusion taken, secondly, the blade and third that Teamwork both elements and a comparison between different ones Models drawn. Ideally, the handle should have a smooth, hygienic surface. The blade should be at its best sharpness at the time of purchase in order to be able to use it efficiently immediately knife to be able to work. The handle and blade should also be assembled in such a way that there are no unnecessary joints that result from working with the knife Leftover food and thus can collect bacteria. That will also be in the test checked and compared.

Sharpness of the blade

The most important criteria in the test of one Knife is its sharpness - after all, that's what counts when it comes to use. But it should keep its sharpness as long as possible in comparison and - if necessary - also get through Regrinding can be brought back to a very good sharpness.

küchenspecht chef's knife made of Damascus steel tested - 20cm blade

Hardness of the blade

Depending on material - mostly one Steel alloy - have knives in comparison a different hardness. The hardness of a steel blade is measured in Rockwell (HRC). Particularly hard chef's knives in the test comparison achieve a hardness of 60-65 HRC, less hard blades in the test are approx. 52-58 HCR. The advantage of a hard blade is that it has a high edge retention in comparison, wears out less quickly and therefore lasts a long time lifespan Has.

However, hardness alone is not everything - hard steels are often particularly brittle, so the manufacturer chooses a special one alloy come up with or different Steels must combine with each other in order to im comparison to obtain hard, but not very brittle knives.

küchenspecht chef's knife made of damask steel in the test - ergonomically in the hand


With this one criteria In the test, both the surface of the handle and the connection between the handle and the blade and the Cleaning facilities a role. Because a knife can only be used hygienically in the long term if it surface of the handle is closed and non-porous and there is no joint in which bacteria can collect.


Steel knife are usually not dishwasher-safe, as the blade blunt and the handle can become brittle. Therefore, the knives in the test should ideally be easy and thorough to clean under running water. Knife with Ceramic blade can on the other hand - depending on Manufacturer information - also in the dishwasher getting cleaned.


Blade and Handle should be well balanced with a knife to make a good one handling to enable. The ergonomics of the handle also play a role - is it comfortable to hold? Or is it rather unwieldy, slippery or even has sharp edges use to disturb? You can find out about this with the knives in the test under this criterion.

küchenspecht chef's knife made of damask steel in the test - handle is made of pakka wood


A Chef's knife has compared to small Kitchen knives already a certain weight that ensures that even without a large Physical exertion crisp vegetables can be cut comfortably and quickly. However, if the weight is very high, the knife can be used in the comparison does not work quite as pleasantly, or rather, the cutting is stressful after a certain amount of time Service life unnecessarily

Hand protection

Especially with knives with a particularly sharp one blade is a Hand protection practical on the handle. This means an edge between the handle and the blade that prevents the hand from cutting from the handle into the blade slips. Depending on the model in the test, this is at some Chef's knives available, but not with other knives in the test.

küchenspecht chef's knife made of damask steel in the test - comes in a noble, matt black wooden box

These are 10 of the best chef knife manufacturers

  • WMF
  • twin
  • Wusthof
  • Kyocera
  • Felix Solingen
  • KAI
  • Tojiro
  • Wakoli
  • Nesmuk
  • Fiskars
WMF: WMF (the abbreviation stands for Württembergische Metallwarenfabrik) is one of the most famous knife and household goods manufacturers in Germany. The knives often do very well in the test and in the customer rating, but are not only very high in terms of quality, but also in terms of price.
Twin: Zwilling J. A. Henckels AG is one of the well-known knife manufacturers from Solingen. Originating from the knife forge and sharpening shop of Peter Henkels in 1731, the company is one of the oldest brands in the world. From a great tradition that is constantly being further developed, very high-quality knives are still produced today, which are rated very well in the test.
Wusthof: The Solingen family company Wüsthof has around 350 employees and manufactures top-class knives, which in the test were first-class
cut off and sold in over 90 countries.
Kyocera: As a knife manufacturer, the Japanese group is best known for its ceramic knives. These are very sharp, hard, dishwasher-safe and do well in the test. Points deducted in the test and from customers, some models are at most because of the brittleness of the blade - often associated with hardness - and the shape of the handle, which in the practical test does not always fit well in the hand.
Felix Solingen: As the name suggests, this knife manufacturer is also based in Solingen. The shapely knives are not only recognized for their design, but also often do well in the test. The forged blades are quite heavy in comparison, depending on the model, but are very well balanced and offer good handling.
KAI: The Japanese manufacturer based in Tokyo has been selling knives for 100 years. The product portfolio ranges from knives made of Damascus steel to titanium-coated all-purpose blades with a Japanese cut.
Tojiro: The Japanese manufacturer Fujitora is behind the well-known knife brand Tojiro. The knives in the test are characterized by an elegant design in Japanese style and sharp blades made of various carbon steel alloys.
Wakoli: The Wakoli brand from the German manufacturer Oleio stands for high-quality entry-level knives in Japanese style in good quality at an equally good price.
Nesmuk: The Solingen manufactory has set itself the goal of producing high-quality knives that cannot be surpassed in terms of sharpness. Traditionally and originally in terms of shape, Nesmuk relies on new technologies for materials and precise craftsmanship in processing. That is impressive - also in the test results.
Fiskars: The Finnish company produces (almost) everything that has to do with cutting - from hole punches to hedge trimmers to kitchen knives. Chef's knives can be found here in various shapes with and without coatings and perform well in comparison in the customer rating and in the test.

Where can I best buy my chef's knives?

During the Specialized trade often the possibility offers the chef's knife on site at his handling and feel, the choice is often very limited.

Special knives - straight from the Asian region Japan or China - are easier to purchase online than via the Specialized trade to order. When choosing the right knife, results in a test as well as customer reviews and reports with evaluation can help.

So you can In front- and disadvantage Compare even before you order a knife and you can often face bad ones with it surprises protect. The best knives in the test also often score with the Customer ratings on Sales portals like Amazon and Co. good reviews (here you should pay attention to verified purchases and both the positive and the negative reviews to a product to get an idea of ​​what the product can offer you in comparison).

küchenspecht chef's knife made of Damascus steel in the test - the blade is therefore unique for every knife

Chef's knife: what should you look out for when buying?


  • Sharp blade
  • Grip / good handling
  • forged blade
  • good balance
  • good hardness / little wear
  • comfortable weight
  • with accessories
  • dishwasher safe
  • pretty design
  • good price-performance ratio

In addition to the sharpness of the knife and a good one Handling also plays a reasonable one Price-performance ratio plays a major role: Those who pay a high price for a knife also expect quality in the processing and relies on higher quality, forged ones Sound (instead of punched models), which are processed without burrs and do not become blunt after a short period of use. You can spend 30, but also 80, 150 or more euros for such a knife.


  • quickly becomes dull
  • bad processing
  • slippery grip / dangerous to handle
  • sharp-edged handle
  • Blade breaks out
  • Price-performance ratio is not right
  • too heavy
  • can be sharpened poorly / not at all
  • Coating is peeling off
  • badly packed
in the test poorly rated knives differ in comparison among the best knives in the test mainly because the blade erupts (despite seemingly careful use), the workmanship is not of high quality or the knives quickly become blunt.
The reviews also occasionally criticize inferior packaging or the lack of grip, so that the risk of injury is partly high. in the test There will also be a joint between the handle and the blade, as well as being porous Handle surfaces criticized as hygienically questionable.

Impressions from our chef's knife test

küchenspecht chef's knife made of damask steel in the test - a high-quality chef's knife

küchenspecht chef's knife made of damask steel in the test - comes in a noble, matt black wooden box

küchenspecht chef's knife made of damask steel tested - designed for durability

küchenspecht Chef's knife made of Damascus steel in the test - is made of 67 layers of steel and a special acid process

küchenspecht chef's knife made of Damascus steel tested - 20cm blade

küchenspecht chef's knife made of damask steel in the test - handle is made of pakka wood