What's the best “everyday” kitchen knife?
People often ask me for a recommendation for the “best” kitchen knife. I’ve got a whole drawer full of “fancy” knives, and any cook will tell you—a good chef’s knife is one of the most coveted tools in the kitchen. If you’re reading this, I’d bet your eyes light up just a little when you pass that wall of knives at the cooking store.
We’re always hunting for that mythical “perfect” knife. The one that glides through a tomato and makes paper-thin slices with zero effort. The one that looks so good it’ll turn heads—and makes me feel quietly smug every time I reach for it. It’ll feel right in my hand. Perfectly balanced. Confident. The blade will be Damascus steel, with a swirled pattern that oozes sexiness. (Or maybe high-carbon steel, if I’m feeling brave—and fully committed to drying it properly.) I’ll want to reach for it, not because I have to, but because it’s a pleasure. And it’ll make me a better cook. Or at least, it’ll feel that way.
This isn’t that knife.
The one I recommend to people is nothing fancy. It’s got this grippy black handle that sort of feels like the steering wheel on an old Volvo. It’s not glamorous, but it’s solid. You pick it up and it’s like, yep—let’s get to work.
I use it for everything—onions, fruit, chicken, chocolate. The wide blade has smashed more cloves of garlic than I can count. I’m not even sure when I got it. It just kind of became “the knife.”
It’s been dropped. It’s been left in the sink. I’ve used it to open cardboard boxes, and it’s probably even torn through a few bags of mulch. I even run it through the dishwasher (don’t judge).
It still cuts like a champ. Every now and then I hit it with the honing rod, but mostly it just… works. No drama.
I know lots of professional chefs, and I’ve spent some time hanging out in their commercial kitchens. I’ve seen the knives that they use every day. More often than not, one of these knives is sitting near their cutting board.
It’s the Victorinox 8” Chef’s Knife. A workhorse—and kind of a legend in the industry. Nothing fancy. Just really solid. It’s made of high-carbon stainless steel and comes from the same folks behind the original Swiss Army knife—which tracks, because it’s just as no-nonsense and reliable. It’s not flashy. It’s not sexy. But it does the job well, every time.
I own three, and I give them away as Christmas presents and housewarming gifts. They’re affordable enough that you can do that—and good enough that people actually use them.
This is the knife I tell people to get.
This honestly isn’t a sales pitch—just something I felt like writing about and wanted to share with you.
So, if you’re looking to get yourself (or someone you know) a great knife, the link is below. Maybe someday in the future we can talk about those other “Trophy Knives."
Note: I earn a small commission if you buy through these links—enough for a pat of butter, maybe. It doesn’t cost you anything extra, and it helps keep the pilot lights lit. Thank you!