Buying a good knife should be simple. But with two ranges and eight knife shapes, we get the same question every week: which one should I get?
This guide gives you a short answer. Answer three questions, and you will know which knife (or set) fits the way you cook. No jargon, and we will tell you where each option falls short too.
Start here
The short answer
Most people only need three knives. Everything else is a nice extra.
1
One big knife
For 90% of the work. A chef's knife or a santoku.
2
One small knife
For peeling and small jobs. A paring or utility knife.
3
One serrated knife
For bread with a hard crust, and roasts.
Start with the big knife. If you only buy one knife this year, make it that one.
In a hurry?
Quick picks
| If you... | Pick |
|---|---|
| Want one knife that does almost everything | Chef's knife |
| Have smaller hands or a small kitchen, and cut mostly veg | Santoku |
| Peel apples, trim beans or hull strawberries in your hand | Paring knife |
| Cut lots of fruit, cheese, sausage or sandwiches | Utility knife |
| Buy crusty bread or carve roasts | Serrated knife |
| Cook mostly plant-based and chop a lot of veg | Nakiri |
| Already own a chef's knife and want a long, precise slicer | Kiritsuke |
| Serve steak or roast meat at the table | Steak knife set |
| Are setting up a kitchen from scratch | A 3-piece set |
Question 1 of 3
Chef's knife or santoku?
This is your main knife, so it matters most. Both are good all-rounders. The difference is in how you like to cut.
The trade-off: the santoku is less handy for big produce and rocking cuts. The chef's knife can feel big on a small board. Not sure? Go for the chef's knife. It covers the most ground.
Question 2 of 3
Paring knife or utility knife?
Your big knife can't do everything. Small, fiddly jobs need a small blade.
Only getting one? Get the paring knife. The utility knife is a nice second.
Question 3 of 3
Do you need a serrated knife?
Skip it for now if you only eat sliced bread from a bag.
Once you have the basics
Nice extras
These knives do one job very well.
Two ranges
TwinSteel or Original?
Both ranges are forged, sharpened to 15 degrees on both sides and come with our lifetime warranty. Here is how they differ.
| TwinSteel | Original | |
|---|---|---|
| Cutting edge | Swedish 14C28N steel | German X50CrMoV15 steel |
| Hardness | 60 HRC | About 58 HRC |
| Handle | POM (tough synthetic) | Wenge hardwood |
| Blade thickness at spine | 2.5 mm | 2.0 mm |
| Knife shapes | Chef's, santoku, utility, paring, serrated | Chef's, santoku, utility, paring, bread, nakiri, kiritsuke, steak knives |
Mixing both ranges is fine too. They sit happily side by side on one magnet strip. Want to look after the wood? Here is how.
Save on two or more
One knife or a set?
If you need two or more knives, a set costs less than buying the same knives one by one.
An honest note: a set only makes sense if you will use the knives in it. One good chef's knife beats a block full of knives that never leave it.
Make it last
Don't forget storage and sharpening
A sharp edge stays sharp longer when it does not rattle around in a drawer.
Three habits matter even more: wash by hand, dry straight away, and cut on wood or plastic. Never on glass, stone or a plate. More in our guide to sharpening.
Still not sure?
Get the chef's knife. It is the one knife every kitchen needs, and you will quickly find out what else you miss.
You have 60 days to try any knife. If it isn't for you, send it back. And every BARE product comes with a lifetime warranty on manufacturing defects.
Questions? Mail us at info@barecookware.com. A real person will help you choose.
Max
