Cooking is one of life's pleasures, but having the necessary tools is essential to turn ingredients into complete meals. Kitchen knives come in different shapes, materials and sizes that help to cut certain foods without sacrificing their integrity.
Whether you're chopping onions or slicing a steak, there are knives for each recipe. "A good kitchen knife is durable and aligns with your cutting style and grip. A knife has to perform just as you intended, so it must move effortlessly with your hand," shares the culinary director of Sopo, Dennis Hong.
If you've ever tried to cut a sourdough bread with a butter knife, then you know how ineffective it can be. A certain level of sharpness is required to cut thick components accurately. With so many knives in the market, it's easy to get confused about the different categories and uses. We asked chefs to share their must-have kitchen tools that chop, dice, cut and slice ingredients effectively — all under $50.
Types of kitchen knives
According to recipe developer Zack Brown, there are many types of knives, but only a few are needed in your kitchen. "Each knife serves a unique purpose. A boning knife, with its thick, sturdy blade, is ideal for butchering meat and scraping along bones. A fillet knife, on the other hand, is made to flex for delicate fish," shares Hong.
For everyday kitchen tasks, an 8-inch kitchen knife can do almost everything. "But if you’re just starting, one solid chef’s knife and a serrated knife can handle most things in your kitchen," says Cuban-American chef Chris Valdes. Here is a breakdown of the basic knives you need in your kitchen, according to Brown and Valdes:
- Chef’s knife (8-inch) — "This one is your all-purpose MVP for chopping, slicing and mincing," says Brown.
- Serrated knife — "Best for bread, tomatoes, citrus, and anything with a soft inside and tough outside," shares Brown.
- Paring knife — Valdes says this one is great for peeling, slicing small fruits or garlic.
- Santoku knife — "This one is great for veggies and fast chopping," shares Valdes.
- Boning knife — Valdes recommends this one for trimming meat or poultry.
- Cleaver knife — "If you’re working with tough cuts or bone," says Valdes.
- Utility knife — "A smaller, nimble knife for sandwiches, cheese and mid-sized jobs," says Brown.
"Choose a knife that feels right in your hand. Every knife has its own character, and the best one for you is the one that complements your comfort and handling style," adds Hong. Below are some recommendations from the experts to get you started in your cooking journey.
Best kitchen knives under $50 according to chefs
Valdes recommends this kitchen knife because it is "a favorite for chopping veggies, it’s lightweight and great for smaller hands." According to shoppers, it offers lasting sharpness and it doesn't feel heavy when handling difficult ingredients.
Brown also recommends this knife for its precision and sharpness. "The Mercer Culinary knife is highly praised by culinary professionals for its exceptional edge retention and value," Brown says. You can cut most ingredients with this knife and pivot quickly without having to swap to a smaller tool.
Valdes opts for this 8-inch knife for its budget-friendly value and durable construction." This German stainless steel knife is great for everything from onions to meats."
If you're getting started as a cook, Valdes recommends this knife for its lightweight and sharp construction that is easy to grip. "It's a great starter knife and one of my favorites," adds Valdes. This one is designed to cut a wide range of meats with smooth and uniform cuts.
Brown says, "High-carbon stainless steel takes it up a notch in edge retention and sharpness. This Zwilling Santoku Knife is a rare high-carbon option under $50 and a versatile, all-purpose pick."
Best kitchen knives under $50 according to editors
Editor Vivien Moon likes this knife from her Mercer Culinary collection because it's versatile. "I use it for everything, really. I love it and it’s my most-reached-for knife out of the set that I have. I use it for cutting little products like fruits and veggies, but also if I have something I want a little slice of, like a piece of bread, it’s just always the first knife I reach for," says Moon.
Senior editor Jess Bender likes this set from Victorinox for peeling and slicing smaller ingredients. The set is versatile and easy to cut soft and hard food into pieces. Whether you need a piece of meat or bread, this knife will do the trick.
Bender uses this knife almost every day because of its razor blade quality. "It’s in my produce rotation because it cuts into bigger vegetables like butter, even denser options like butternut squash and cabbage," she says.
I love carbohydrates and cutting bigger loaves with precision. This bread knife smoothly cuts sourdough bread slices and doesn't require much effort to press down the knife. However, I need to be careful when handling this tool as it is very sharp.
Frequently Asked Questions
According to Valdes, a good kitchen knife should feel balanced in your hand, not too heavy nor too light. Also, the material is important. "It should be made from high-quality steel, and ideally feature full tang construction. You don’t need a $200 knife to get all of that," says Brown.
"A full tang means the blade’s metal runs through the entire handle. It offers better durability, control, and balance—another reason the Mercer Genesis is such a standout at this price," adds Brown. Stainless steel is another component to look for because it's easy to maintain and is rust-resistant.
Sharpness is another feature to consider because it makes preparation safer and more efficient. Lastly, look for forged versus stamped knives.
"Forged knives (made from a single piece of steel) are generally stronger and more balanced. That said, well-made stamped knives can still perform beautifully—and are often more budget-friendly," explains Brown.
Here are three clear signs it's time to replace your knife, according to Brown:
- Dull blade that won't hold an edge: "If you’ve sharpened it and it still can’t cleanly slice through a tomato, it’s likely beyond repair.:
- Warped or chipped blade: "Tiny chips can sometimes be honed out, but deep damage or warping usually means the knife’s done."
- Loose handle or rusty rivets: "If the handle wobbles or the hardware is rusting, it’s a safety hazard and should be replaced."
According to Valdes, a knife starts failing when it can't cut a tomato cleanly, slips off food or has visible chips.
To repair this issue, you can either sharpen it or replace it. Valdes recommends sharpening the knife every six to 12 months with a whetstone or sending it to a pro. Or hone it weekly by using a honing rod as this realigns the edge.
"I prefer to hone my knife using honing steel regularly to maintain its edge. For sharpening, I prefer using a whetstone. The clear sign it is time to sharpen is when the knife starts having trouble slicing through vegetables," says Hong.
Valdes says to avoid the dishwasher at all costs. "Wash your knives by hand with warm water and a little soap, then dry them immediately. Don’t let them air dry as moisture can cause rust," he adds.
When it comes to storing your knives, Valdes suggests a knife block, magnetic strip or blade guard to protect the edge. "Never toss them loose in a drawer as it dulls the blade and is a safety hazard."
How we chose
We selected the best knives based on recommendations from experts, while considering price, availability and popularity. We also asked our editors from Shop TODAY to share their favorite knives, as long as they complied with expert-recommended tips.
Meet the experts
- Chris Valdes is a Cuban-American chef, author, and philanthropist. The Food Network Star alum and Que Delicioso! host is known for his charismatic personality and vibrant fusion recipes that bring a modern twist to classic flavors.
- Zack Brown is a full-time law student, recipe developer, food writer, and dinner party host in Minneapolis, Minnesota. He operates under the guise of Cooking Convos, where he shares easy recipes, dinner party ideas and Swedish fika events.
- Dennis Hong is the culinary director at Sopo, a company offering a collection of Korean food favorites.
