9 Kitchen Knives Serious Eats Editors Swear By, Including One That’s Lasted Since Culinary School

Serious Eats editors know a thing or two about knives. Whether they’ve worked in restaurant settings or have tested kitchen gear for years, they all have favorites that they turn to every day for tasks big and small. We asked our fellow editors about the knives they use in their home kitchens, and their answers were, unsurprisingly, detailed and opinionated. We recommend you take inspiration from their blade collections, whether you’re on the lookout for a new nakiri knife or petty knife. Their picks span chef’s knives, paring knives, bread knives, and much more. 

Mercer Culinary Genesis 8-Inch Chef's Knife

I’ve likely spent more time using, testing, and writing about knives than most people on Earth (wild, right?), and I have many knives I love. But if I had to call out just one, it might be this very affordable chef's knife from Mercer. The quality-to-price ratio is so good on this thing that I have yet to find another chef's knife that rivals it. And I can back that up with years of use: I've owned this knife since 2018 and it’s the go-to knife in my home kitchen for all our cooking. It feels good in my hand, I'm able to put a good fresh edge on it whenever it needs it, and it shows no signs of any wear and tear. Honestly, Mercer should get a lot more recognition in the cooking world; they make a quality product and charge a very reasonable price for it. — Daniel Gritzer, editorial director

Mercer Culinary Renaissance 8-Inch Chef's Knife

My go-to is my Mercer Renaissance 8-inch chef's knife. I've had this knife since culinary school and it can handle all the daily wear and tear that I throw its way. — Leah Colins, senior culinary editor

Misen 5.5-Inch Utility Knife

This petty knife didn't win our review because of the hefty, heavy handle—but that's actually what I love about it. It's well-balanced in my hand, which makes me feel more confident using it. I use it just as often as my 8-inch chef's knife. — Rochelle Bilow, editor

Misono UX10 Chef's Knife

I love this chef's knife so much that I wrote a whole love letter to it. It's the perfect length, super sharp, and glides through every prep task like a kite on a breeze—which is to say, lightly and with ease. — Grace Kelly, editor

Tojiro Japan Bread Knife

This is simply the best bread knife. Its slim blade smoothly slices through crusty boules, soft sandwich bread, and juicy tomatoes. The blade is flexible, too, so I even use it to peel butternut squash. It's been our top pick for years, and I can't recommend it enough. — Riddley Gemperlein-Schirm, associate editorial director

Victorinox Swiss Classic 4-Inch Spear Tip

Is it silly to recommend a tiny serrated knife? This serrated paring knife makes peeling and slicing small produce a breeze. It's especially great for ripe, juicy cherry or plum tomatoes! — Genevieve Yam, culinary editor

Global 7-Inch Vegetable Knife

Over the years, I’ve received some pretty fancy knives—but expensive doesn’t always mean better. And if your hands are on the smaller side (like mine are), those large chef’s knives designed with men in mind just won’t cut it. That’s why I love my Global nakiri knife. I use it almost every day. It’s lightweight, perfectly balanced, and forged from a single piece of metal, so the handle and blade are one seamless unit. — Kelli Solomon, senior social media editor

Shun Nakiri Knife

This is my first and only nakiri knife. My partner gifted it to me years ago, yet it’s still just as sharp as the day I got it. As a vegetarian, I’m always slicing or chopping vegetables, and this knife’s squared-off tip helps me glide through thick sweet potatoes or sinewy stalks of celery. — An Uong, writer

Opinel No.08 Stainless Steel Folding Knife

As the weather warms up, I already have my mind set on beach days and camping trips. For both types of adventures, I always pack my Opinel folding knife. It folds up to the length of an iPhone and has a sharp blade for conveniently slicing cheese, fruit, and other snacks on the go. — An

Why We’re the Experts

• An Uong is a writer for Serious Eats.
• An has been testing kitchen gear for Serious Eats for over two years.
• She especially enjoys testing knives and has a soft spot for her Shun nakiri knife.