This knife might look like a work of art, but the true artistry is in its great performance.
A flexible but sturdy knife built with high-quality alloy steel. The walnut-finished handle is built with the curves of your hand in mind. Hand-hammered finish prevents sticky residue on the knife that can negatively affect precision.
Very sharp out of the box, so it might not be ideal for beginners prone to cutting fingers.
Nakiri knives are typically for vegetables, but this one does a decent job with meat as well.
The 7" design is larger than many other options. Made from German stainless steel that's meant to emulate high-quality Damascus steel. Ergonomic handle gives you more control than standard handles. Wave pattern is easy on the eyes and functional.
The carbon steel isn't ideal for advanced knife users who want more flexibility.
A good-looking knife with an octagonal handle for comfort and precise cuts.
Forged from high-quality alloy steel, this one's built to keep a long edge. Built for vegetables but works well on fish, meat, and other cuts as well. The rosewood handle looks good and feels great as it moves along your hand.
Some complaints of rusting between the metal and the handle.
This one proves Dalstrong's reputation for long lives and user-friendly designs.
Built from Japanese high-carbon AUS8 steel. Well-balanced design puts you in control. Built to last for years on end. Ice-tempered steel will keep its edge. The Spanish pakkawood handle looks good and feels great.
Advanced for home cooks, but professionals may still want something built for them.
This knife is built with cryogenically-treated steel that holds up to high-volume cuts and chops by amateur home chefs.
Ergonomic design keeps your fingers fresh and comfortable. The pakkawood is treated to look good and keep out unwanted heat, coldness, and moisture. Includes a sheath for safe storage.
Best for casual home use, but might not fit the needs of experienced cooks.
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