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Updated July 2023
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Cons
Best of the Best
Mac刀Mighty Professional MTH-80 8-Inch Chef's Knife
Mac刀
Mighty Professional MTH-80 8-Inch Chef's Knife
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Premium Stainless Steel
Bottom Line

我们的烹饪和烘焙专家感谢这把刀的Santoku风格的刀片和切片食品的快速释放。

Pros

Thin 2.5mm, 8-inch blade has a hollow-ground factory edge and Granton-style indentations for reduced friction and ease of slicing. Molybdenum-vanadium alloy steel for added sharpness and cutting power. Lightweight pakkawood handle features triple riveting for stability.

Cons

这有点昂贵,需要一些经验才能正确锐化。

Best Bang for the Buck
Babish 8
Babish
8“厨师刀
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Bargain Pick
Bottom Line

Forged from high carbon stainless steel, this affordable knife maintains its sharpness over time.

Pros

An all-purpose knife for use on a variety of food preparation tasks. The taper-ground blade is tempered and comes with an ABS handle for comfortable use. Very sharp edge that lasts without the need for constant sharpening. Available at a great price.

Cons

一些提示到达的报道弯曲。

Tojiro DP Gyutou
Tojiro
DP Gyutou
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入门级日本主力军
Bottom Line

This Western-handled Japanese knife offers the versatile gyuto geometry with an appropriate high-hardness alloy.

Pros

具有抗性VG10钴钢和镀铬钢外层的三层刀片。三局,全塔手柄,以实现稳定性。不锈钢支撑器,以提供手动保护。双面边缘用于右手或左手使用。

Cons

如果您只熟悉西方刀,薄而轻的刀片需要一些习惯。它也可能需要额外的努力来锐化。

J.A.亨克斯国际Zwilling经典8英寸专业厨师刀
J.A.亨克斯国际
ZWILLING Classic 8-inch Professional Chef Knife
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经典设计
Bottom Line

An outstanding, albeit quirky knife made by one of the leading knife manufacturers in the industry. Great price for the quality.

Pros

High carbon German steel. Drop-forged with triple-rivet, full-tang handle. Great balance in the hand. Triple-riveted polypropylene handles are hypoallergenic and boast impressive durability. Solid choice for a mid-range chef's knife.

Cons

有人说它很快就失去了清晰度。其他人则说,握刀时脊柱可能会破坏您的皮肤。

imarku 7“厨师刀
imarku
7" Chef Knife
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日常使用
Bottom Line

一种日本的santoku刀,有一个厚而锋利的刀片,可效率切碎和切碎。

Pros

用德国不锈钢制成,以使其更加清晰。7英寸刀片厚2.5mm。手柄是由时尚的Pakkawood制成的,具有人体工程学设计。非常适合通用使用。

Cons

根据一些评论,随着时间的流逝,刀片似乎会变得沉闷。新万博移动app1.0

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BestReviews spends thousands of hours researching, analyzing, and测试products to recommend the best picks for most consumers. We only make money if you purchase a product through our links, and all opinions about the products are our own.Read more
BestReviews spends thousands of hours researching, analyzing, and测试products to recommend the best picks for most consumers. We only make money if you purchase a product through our links, and all opinions about the products are our own.Read more
BestReviews spends thousands of hours researching, analyzing, and测试products to recommend the best picks for most consumers. We buy all products with our own funds, and we never accept free products from manufacturers.Read more
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购买指南Best chef’s knives

It doesn't matter if you rarely cook or you chop and dice daily, a quality chef's knife is essential in any kitchen. Contrary to what you might be thinking, a sharper knife is safer because it requires less pressure and will slice rather than tear and slide. But with all the options available, how do you know that what you are considering is truly a quality knife?

锻造的高碳不锈钢刀片表现最好。它的边缘非常好,但也是最昂贵的选择。如果预算是您的主要问题,则可能需要考虑使用盖章的碳钢或不锈钢刀。无论哪种方式,都要寻找耐用的层压板手柄,因为木材可以容纳细菌,并且塑料可能会破裂。

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A good chef’s knife makes meal preparation easier, faster, and more enjoyable.

Kitchen knives: the basics

虽然有许多不同类型的刀,但普通的家庭厨师至少需要这三把刀:厨师的刀,一把削皮刀和面包刀。

厨师的刀

This large, all-purpose knife has a straight edge – not a serrated edge – and is typically eight inches long. You can use a chef’s knife for mincing, dicing, chopping, and slicing.

Expert tips
要进行一点添加的控件,请尝试将食指伸出在使用过程中的刀片背面。我发现与刀片金属的直接接触可以帮助我感知并纠正右侧或左侧的任何摇摆,或者刀在肉中撞到骨头或筋骨时。
BestReviews Cooking and Baking Expert

Paring knife

削皮刀是类似于一个厨师的刀,但我t is smaller. Most paring knives have a three- or four-inch blade without serrations. You can use a paring knife to mince, chop, peel, and fillet.

面包刀

这些锯齿状的刀具通常具有9英寸或十英寸的刀片,尽管有名字,但它们不仅仅是切面包,尽管它们做得很好。您可以使用面包刀切西红柿,其他柔软的水果和蔬菜,切蛋糕和切片肉。

工具刀

实用刀不是强制性的,但是如果您是狂热的厨师,这是您收藏的有用补充。在长度方面,公用刀落在厨师的刀和削皮刀之间 - 通常约为七英寸。一把公用刀非常适合那些厨师的刀太大,而削皮刀太小的时候。

锻造与盖章刀

There are two basic methods of knife construction: forging and stamping. Here’s a look at the specifics of each type.

Forged knives

这些是由已加热到极端温度并变成形状的坚固金属制成的。生产过程非常精致,因此,锻造刀比盖章刀更昂贵。它们通常比盖章刀更重,更厚,并且倾向于很好地保持边缘。

Stamped knives

这些是用钢机器塞的,然后锐化。尽管有一些出色的邮票厨师刀 - 它们比锻造刀便宜,但大多数认真的厨师都喜欢锻造的厨师刀。但是,我们敦促潜在的买家不自动打折这种刀片。如果您不需要经常需要厨师的刀,那么您可能需要全部盖章的厨师刀。

Choosing your knife’s metal

There are three common metals used to make kitchen knives: stainless steel, carbon steel, and high-carbon stainless steel. Each has its pros and cons.

不锈钢

The most common metal you’ll find in the average kitchen. It’s also the least expensive.

  • 优点:Doesn’t rust, durable, easy to sharpen, doesn’t stain

  • 缺点:Doesn’t hold a sharp edge as well as other metals

Carbon steel

许多厨师的首选刀片材料,但您将为这种高级金属支付更多费用。

  • 优点:Holds a sharp edge, easy to sharpen

  • 缺点:Tends to discolor or develop a patina, pricier than stainless steel, rusts

High-carbon stainless steel

It has more carbon in the steel mixture than regular stainless steel, giving it superior strength without the problematic tendency to rust or discolor found in carbon steel. You’ll pay a lot more for this metal, however.

  • 优点:Excellent performance without a tendency to rust or stain, holds a sharp edge very well

  • 缺点:More expensive than stainless steel and carbon steel
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Expert TIp
如果您的刀片每次切碎时倾向于在切菜板上大声切碎,请尝试将刀的上边缘种植在板上,然后在您的产品上移动时将其上下摇摆。这是一种更安静,更安全的技术。
BestReviews Cooking and Baking Expert

万博app在哪下载关于手柄

优质厨师的刀手感觉很好,并具有均衡,舒适的手柄。许多厨师的刀具具有专门设计的符合人体工程学的手柄。

There are three common handle materials used for kitchen knives: wood, laminate, and plastic.

Wood

This classic knife handle material feels good in the hand. However, wood can hold on to bacteria and is not as durable as other materials.

Laminate

A composite of wood and plastic, laminate knife handles look like wood but are far easier to care for and more durable, too.

Plastic

易于维护和比木材轻,但是在暴露于高温或紫外线后,塑料刀手柄可能会破裂。

Other terms to know

When shopping for a chef’s knife, you may come across some unfamiliar terms. Here’s a brief glossary of important terms to know.

  • Tang:刀的缝是刀片的一部分,它延伸到手柄中并将其固定在适当的位置。如果您看一把好厨师的刀,通常会看到一条金属穿过手柄的中间。那就是唐。最可取的完整缝隙足够厚,可以在手柄的顶部和底部显示出来。全塔刀非常稳定,手握着平衡。部分唐仅向下延伸到手柄的顶部或底部。

  • Edge:The edge of a chef’s knife is the sharp side.

  • Spine:厨师刀的脊柱是刀片中略微扁平的一侧,并不锋利。

  • Point:The point of a knife blade is its very tip.

  • 叶:This term refers to the entire knife, save the handle.

  • Butt:屁股是刀柄的末端。

  • Rivets:A knife’s rivets are those metal “dots” you see along the knife’s handle. There are usually three, and they secure the tang inside the handle.

  • Heel:脚跟是刀片底部的宽宽“保险杠”,然后它固定在手柄上。这增加了刀的平衡,还可以用作切碎坚果或胡萝卜等较硬物品的方便边缘。

  • Bolster:The bolster is the thick part of the blade right in front of the handle. It helps keep your fingers from slipping while you use the knife. Not every chef’s knife has a bolster.

Expert Tip
如果您的台面太高,无法有效地通过更艰难的物品(例如橡子南瓜或一堆榛子)切割,请考虑穿上一双更高的鞋子或站在书本或块上,以帮助您在切割过程中镇压。
BestReviews Cooking and Baking Expert

Tips

  • 优质的刀具不属于洗碗机。每次使用后,用手洗并干燥刀。
  • A dull blade is a dangerous blade. You’re more likely to use excessive pressure or sawing motions when your knife needs sharpening. Sharpen or hone your chef’s knife as needed to maintain its good condition.
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拿着厨师的刀时,您的食指和拇指应位于刀片的两侧,将其轻轻握住刀片的脊椎。将您的其他三个手指牢牢地卷曲 - 但不需要过度压力 - 在支撑架上方的手柄周围。这个位置为您提供了对刀的最佳控制。

FAQ

问:厨师的刀多少钱?

A。There are inexpensive chef’s knives that cost less than $25, and there are chef’s knives that cost well over $100. For the average home cook, the sweet spot is somewhere between the $30 and $60 mark. For this kind of price tag, you should expect a product with quality construction, good balance, and a comfortable handle.

Q. Is it best to buy a complete knife set or purchase my knives separately?

A。虽然购买完整的刀具非常容易,但最终您可能会拿着不需要的刀,永远不会使用。而且您拥有的刀具越多,所需的存储空间就越多;对于那些在空间上低的人来说,这是一个确定的考虑因素。

最终,一个选择刀具and a single chef’s knife is up to you.

问:存放厨师刀的最佳方法是什么?

A。好刀应该得到尊重。不要将厨师的刀扔进混杂的抽屉中,也不要将其放在刀片上;这两种动作都可能使刀片钝化或损坏刀。将刀具刀保持在刀块中,将其固定在磁性刀架上,或将其与餐具支架保持在抽屉中,将餐具架安全地将锋利的叶片与其他厨房用具分开。

问:我听到了很多关于日本厨师刀的万博app在哪下载信息。它们比西方刀更好吗?

A。虽然日本刀确实是精美的餐具,但它们不一定比西方刀更好。日本刀片通常非常坚硬,锋利,薄薄,轻质的叶片。这使某些人很容易挥舞,但这也意味着他们在大量使用过程中更有可能破裂。相比之下,西方厨师的刀具往往更重,更厚,更坚固。

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