The best knife sets for 2025 will help you streamline your prep. (Amazon)(Amazon)
Are you ready to get serious about your knife skills? If the answer is yes, you'll want to have one of the best knife sets on hand. Not only will new knives make slicing and dicing easier, but more importantly, they're safer. It may seem counterintuitive, but you're less likely to cut yourself with a sharp knife because dull knives require you to use more force to "bite" into food. "Rusting, chipped knives could actually be dangerous," warns John Adler, head chef at Blue Apron.
While some home cooks like buying chef's knives and paring knives one at a time, there's something to be said for a knife set. Like a great cookware set, a collection of knives lets you quickly outfit your kitchen with the essentials. For this list, we went to the pros, asking restaurant chefs for their favorite brands and blades. Our roundup of the best chef-approved knife sets for 2025 includes a bestselling 15-piece collection for $150 and handcrafted steak knives perfect for gifting.
Update, Sept. 15, 2025: We checked all product prices and availability and added info on materials and blade length to our section on factors to consider when shopping. We also added a review of the two-piece HexCad Damascus Steel Starter Knife Set.
Blade material: High-carbon stainless steel | Handle material: Polymer
So many great knives, so little time! If you're looking for a quick pick, this set from Zwilling J.A. Henckels is durable (made of sharp stainless steel blades), versatile (it includes chef's and paring knives, along with six steak knives and additional tools) and a cinch to maintain (the corresponding block serves as storage, plus the knives are dishwasher-safe).
This premium yet still competitively priced and frequently discounted assortment also happens to be an Amazon No. 1 bestseller with more than 19.400 five-star reviews. And the brand comes chef-approved: "I cannot recommend Zwilling J.A. Henckels enough. It’s a reliable brand, as the price is reasonable, quality is durable, and the shapes and material of the knives are highly versatile," says Michelin-starred chef Silvio Salmoiraghi of Ambrogio by Acquerello in La Jolla, Calif., and Acquerello in Milan, Italy.
Blade material: High-carbon stainless steel | Handle material: Polymer
Claude Booker, chef and founder of Soul Food Starters, a soul food starter kit company that delivers nationwide, says he's "all in with Henckels," which he points out has remained a kitchen staple for nearly 300 years.
"German knives are a bit softer than Japanese knives, but this makes them easier to sharpen, and a sharp knife is so important in a kitchen battle. The professional series knives are made of forged steel, so they're definitely durable," he says. "They're not cheap, so you'll want to take care of them. I often wipe my blades with a wet towel, hand-washing them and putting them in the dishwasher for a better clean."
FYI: The brand's black- and stainless steel-handle steak knife sets come highly rated, too.
Blade material: Damascus steel | Handle material: Pakkawood
Our senior home writer and resident cookware tester, Lisa Schweitzer, took this Japanese-style knife duo for a spin in her kitchen. She was pretty impressed: "Dicing onions and tomatoes was a pleasure with the HexClad six-inch chef's knife. It cut through chicken breasts smoothly as well." Her main concern is that a shorter chef's knife, like the one in this set, wouldn't be able to tackle a melon or a butternut squash.
She used the serrated sandwich knife to slice tomatoes, oranges, a bagel and a baguette. The blade easily handled all these tasks and was especially nice to use on the crusty baguette. Its rounded tip was handy for spreading condiments on said bread. Her verdict? It's a great gift for a budding home chef who appreciates the HexClad brand.
Read more of her take in her full HexClad Damascus Steel Starter Knife Set review.
Blade material: High-carbon steel | Handle material: Not specified
For an equally vibrant — and slightly more versatile — set, Adler likes this trio from Hedley & Bennett, which first became famous for its tough-wearing aprons. "It's incredibly well designed, and the colorful handles add personality to your kitchen."
He adds, "The knives are strong (made of steel), sharp (if needed, they're a cinch to resharpen) and comfortable, plus they're easy to maintain and clean. The perfect balance minimizes both fatigue and effort required when chopping." Opt for classic White or Black, or go bold with Shiso Green or Tortoiseshell.
Hedley & Bennett uses 3-layer Japanese steel for the chef’s and utility knives, while opting for German steel for the bread knife.
Blade material: Stainless steel | Handle material: Stainless steel
Nikki Martin, a private chef who's made appearances on the Food Network, Bravo and Master Chef, says Global knives "have the whimsical ergonomics of a lightweight Japanese knife (like Shun) but can also do the heavy lifting like your typical German knives (such as Wusthof and Henckels)."
She continues, "The Global Chef's Knife happens to be my favorite chef’s knife [it was also a favorite of the legendary Anthony Bourdain]. In his book Kitchen Confidential, Bourdain stressed the importance of keeping things simple, but this set includes a few other essentials that can be useful depending on what you need."
Schweitzer named Global the best chef's knife overall in her testing, and Cameron Ingle, executive chef of Marisi La Jolla in San Diego, is another fan of the brand. "To enhance your skill level in the kitchen and set yourself apart from the rest of the home-cook world, a good chef's knife and paring knife should suffice," he says. "Global makes an effective, affordable set with super high-quality steel knives with great edge retention. And they look pretty cool!"
Blade material: High-carbon stainless steel | Handle material: Polypropylene, stainless steel
If you're looking to "up your knife game," says Derick Wade of the Darling Oyster Bar in Charleston, S.C., he recommends investing in a Wusthof set, such as the Gourmet 3-Piece Knife Set, which comes with a chef’s knife, utility knife and paring knife.
“Wusthof also offers sets at higher price points,” he continues, “but this set can certainly get your knife collection started and is great quality for the price point — it’s made from German steel, easy to sharpen and work with, and is a little more economical than a specialty knife."
Chris Nirschel, chef and owner of New York Catering Service, adds that Wusthof has been around a long time and that the knives don’t dull easily. "When I'm at a client's house and they have these, I will sometimes use theirs over my other chef's knives."
Blade material: Stainless steel | Handle material: Pakkawood
When it comes to steak knives, make sure they're durable and easy to sharpen, says Adam Sobel, chef and partner at Mina Group, which includes restaurants Cal Mare in Los Angeles and Nana Lu in Honolulu. "HexClad knives are perfect for home cooks for that exact reason. They hold their edge but can easily be sharpened and have a beautiful balance when in hand," he says.
The blades on the brand's bestselling Damascus Steak Knife Set undergo a heat treatment for enhanced hardness and feature an ergonomic pakkawood handle for added comfort and a touch of panache.
Blade material: Sandvik stainless steel | Handle material: Olivewood
It would be impossible to discuss fancy steak knives without mentioning the handcrafted offerings from French brand Laguiole, which Salmoiraghi points out are made of long-lasting metal and shine whether sitting on a table in your dining room or at a high-end steakhouse.
"The shape of the blade is extremely suited for slicing gently but firmly through thicker steaks without tearing the meat, while the elegant handle makes you forget the fact that you're holding a knife," he continues. "Rather, you feel as if you’re holding — or your table is adorned with — a piece of exquisite culinary art."
For a more affordable option, Yahoo editors like this six-piece multi-color set of Jean Dubost Laguiole Steak Knives.
Blade material: Stainless steel | Handle material: Plastic
Both Salmoiraghi and Rick Mace, owner and executive chef of Tropical Smokehouse in West Palm Beach, Fla., like Victorinox paring knives, as do Amazon shoppers. Victorinox makes some of the top-selling paring knives on the site, and you can't beat the price: At $22 a set, they're just over $7 each.
Mace says he's been using the 3-inch serrated paring knives for as long as he can remember. "The serrated paring knife shines when cutting tomatoes and soft fruits, when a slightly dull knife would struggle to make precise cuts, and the thin blade makes easy work of root vegetables like beets and potatoes."
Durability: When it comes to the battle of the blades, Adler says this is the most important consideration. “I strongly believe that knives, especially for an avid cook, are a worthy investment,” he advises. “There are great knives at many price points, but no matter what, you should not need to replace your knives very often.”
Strength: The strength of a knife often comes down to the steel thickness and sharpness of the blade, though Mace recommends people look at that relatively: “For example, I prefer a thin, stamped steel blade like you’ll find with Victorinox over an integrally forged blade, such as those offered by Wusthof, which tend to be heavier, and harder to sharpen because of the bolster.”
Comfort: A good knife or knife set is one you'll use regularly. We can’t overstate the importance of ergonomics (opt for lightweight blades with an easy-to-grip handle) and safety (blocks and casings help ensure they're stowed away carefully). Bonus points if you can easily sharpen and clean the knives.
Material: What your knife is made of can impact the ease of cleaning, comfort and durability. Depending on the material of both the blade and the handle, your knife may require specific cleaning instructions (handwashing versus popping it in the dishwasher, for example). Some will last longer with frequent use, too, such as high carbon steel, which is considered the most durable blade material. Aluminum and regular steel are other great options. Plastic handles probably won't last as long, but they'll be easier to clean and won't cost as much.
Blade length: Thinking about what you want to use your knife for, and choose a blade length accordingly. Longer blades (8 inches or more) can be good for chopping, slicing or dicing different foods (think raw vegetables, steak or bread) while shorter ones can be good for soft fruits, like tomatoes or potatoes.
The world of knives is vast, but many of our chefs say you only need three types:
Chef's knife
Petty knife (utility knife)
Pairing knife
“You can accomplish anything with these three knives in your kit!” says Wade. “A chef's knife can be used for most things, but petty knives are ideal for finer cuts (garnishes, fruit carving, etc.); paring knives are preferred for peeling vegetables or garlic and other more intricate tasks."
Then you can expand your collection or invest in more expensive materials as you evolve your palate and skills. For example, Salmoiraghi notes that he likes to use a sturdier blade and not a flexible one (like in Japan) for fish cutting, as he "must be able to cut easily through little bones and scales." A cleaver is another popular addition to the traditional knife set for butchers and chefs dealing with bigger bones and cuts of meat (as well as pounding and mincing in a pinch).
As with many things in life, a big part of keeping your knives in top shape, especially in the long run, is being able to recognize when they could use a little TLC. "Sharpening a knife is just as important as which knife you select," cautions Mace. “A honing steel can maintain a sharp knife, but a mechanical sharpener or wet stone will be required to keep your knives in great condition, and they will be easy and pleasurable to use.” And say no to putting good knives in the dishwasher. Instead, hand-wash your knives with warm, soapy water and dry with a towel before storing.
John Adler, head chef at Blue Apron
Cameron Ingle, executive chef of Marisi La Jolla in San Diego
Rick Mace, owner and executive chef of Tropical Smokehouse in West Palm Beach, Fla.
Chris Nirschel, chef and owner of New York Catering Service, a private chef and catering service serving the tristate area
Silvio Salmoiraghi, Michelin-starred chef of Ambrogio by Acquerello in La Jolla, Calif., and Acquerello in Milan, Italy
The reviews quoted above reflect the most recent versions at the time of publication.
