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Kitchen Knife Reviews

Buying kitchen knives can be an overwhelming process with all the various options available. I want to help you discover, research, and select knives that meet your needs, desires, and budget. I expect the best for my kitchen, and I want to help you find the best for yours also. Below is a list of knives that I have personally researched, analyzed, and tested to provide a complete and thorough opinion.

If there’s a kitchen knife review you’d like to see that’s not listed below please send me an email via my contact form!

Chef Knife Reviews

Greener Chef Japanese Chef’s KnifeForged Japanese VG-10 Stainless Steel$$A+Read Review
J.A. Henckels International Classic Chef’s KnifeForged German Stainless Steel$$A+Read Review
Victorinox Fibrox Chef’s KnifeStamped European Stainless Steel$$A-Read Review
White Cook Chef’s KnifeForged$CRead Review
Opelware Chef’s KnifeForged$D-Read Review
Mercer Culinary Genesis Chef’s KnifeForged$$Coming Soon!
Zyliss Chef’s KnifeForged$Coming Soon!

The Review Process

Each knife reviewed on our site undergoes the mandatory SteelBlue Kitchen test of approval based on several various components. Each component carries its own weight creating the score percentage found within each review. Those components include:

Kitchen Usability

  • 20%20%

The Kitchen Usability component uncovers the functionality of a knife. This component is the most important in the review process and thus carries the most weight at 20%.

How well does a knife hold up under everyday kitchen use? Each knife is put through various cutting tests in a natural kitchen environment to uncover its actual performance. These tests include cuts on meats, vegetables, fruits, bread, and herbs.

The blade’s sharpness uncovers the knife’s kitchen usability’s actual performance over time and the handle’s contribution during these tests. A handle of a quality knife will be comfortable to hold during normal usage, and the blade will maintain sharpness over time.


  • 15%15%

What good is a dull kitchen knife? Sharpness plays a key role in determining each knife’s total rating and carries a weight of 15%.

When determining the sharpness of a knife there is series a cut tests we put each blade through. It starts with a plain piece of copy paper, then to magazine paper, and finally through rolled up magazine paper. Following the initial tests, the blades will go through a few weeks of normal kitchen usage and then be put through the same initial testing.

The hardness level based upon the Rockwell Hardness Scale is also a key indicator of how sharp a knife can be. Higher degrees on the scale correlate to harder materials and higher potential sharpness. Lower degrees are often associated with blades that sharpen and dull very quickly. With this in mind, there are a few tradeoffs in how sharp a knife can be. Harder blades will take longer to sharpen and dull quite slowly, while softer blades are quick to sharpen and dull quickly.


  • 15%15%

The grip should be the major point of contact when using kitchen knives. Due to its importance in overall use, the grip carries a weight of 15%.

This component can make or break a knife. If the grip doesn’t sit comfortably or feels awkward in general, it can make using a kitchen knife a nightmare. The feel of the handle leads this component, followed by design and material.

Materials / Construction

  • 15%15%

The materials and construction of a knife include raw materials from handle to blade and the process of constructing the blade. This component carries a weight of 10% of the total score.

The blade of a knife is usually constructed from carbon steel, stainless steel, or ceramic. Each material has its own benefit and drawback; therefore, the chef decides to choose the quality of steel to suit their needs.

The handle of a knife is where you will find its character. Most handles are constructed from woods, steel, laminates, or composites and contain unique designs or colors to achieve distinctive looks.

Cleaning and Maintenance

  • 10%10%

Maintaining quality knives in your kitchen isn’t always maintenance free. Keeping your knives in excellent shape may sometimes be a hassle, which is why the cleaning and maintenance component carries 10% of the weight.

Whether sharpening, rinsing or running through a dishwasher cycle, each kitchen knife requires some degree of cleaning and maintenance after each use. Keeping the blade at an optimal sharpness level can sometimes be a frequent task. We discover how often a knife blade will require sharpening following everyday kitchen use. We also observe the recommended cleaning methods that would ensure the most extended life for a knife. This may range from a quick rinse to a deeper cleaning with a non-abrasive metal cleaner.

This component’s score is characterized by everything it takes to keep a knife at its peak performance level. Learn more about how to care for kitchen knives.


  • 10%10%

The grip should be the major point of contact when using kitchen knives. Due to its importance in overall use, the grip carries a weight of 15%.

This component can make or break a knife. If the grip doesn’t sit comfortably or feels awkward in general, it can make using a kitchen knife a nightmare. The feel of the handle leads this component followed by design and material.

Weight and Balance

  • 5%5%

An unbalanced knife can be a pain to navigate around a cutting board. It’s important to take a knife’s weight and balance into consideration, which is why we assigned this component 5%.

If you have ever picked up an unbalanced knife, you would know. To test a knife’s balance, we will place one finger underneath the bolster and attempt to balance it. A well-balanced knife will have equal weight in the blade and handle.

The other part of this component is a knife’s weight. A heavier knife can be beneficial because it will glide through food easier, while a lighter knife can maneuver around easier. The ideal knife’s weight will oftentimes be a happy medium of the two, but it’s always important to choose which feels more comfortable to you.


  • 5%5%

Returnability can sometimes be quite the inconvenience which is why this component carries a weight of 5%.

The returnability component encompasses the ease at which the product can be returned, the time period allotted to do so, and the cost of returning the product. This component uncovers abnormal return policies that may deter a purchasing decision.


  • 5%5%

In the case of a manufacturer defect, it is important to know you are covered for a replacement. The warranty of a product carries a weight of 5%.

When determining a warranty rating, all aspects of the manufacturer’s warranty are considered, including the length of time, exclusions, and replacements. The process for filing a warranty claim should also be fairly straightforward and easily accessible.

Scoring Tiers

All kitchen knife reviews are scored using a 1-5 star rating system. This star scoring system is converted to a percentage. Lastly, these final score percentages are used to determine a standard A, B, C grading scale. The grading scale is as follows:

  • A+ – 97-100 – the very best of the best
  • A – 93-96 – exceptional
  • A- – 90-92 – great
  • B+ – 87-89 – very good
  • B – 83-86 – good
  • B- – 80-82 – above average
  • C+ – 77-79 – slightly above average
  • C – 73-76 – average
  • C- – 70-72 – mediocre

Any kitchen knives that do not score at least a 70% will not be listed.