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In Japan, were there’s a knife shape designed for every cutting task. Our favorite design is the nakiri, a vegetable knife with an ultrathin blade and a shape reminiscent of a cleaver. More lightweight than a clumsy chef’s knife, the blade is thin and sharp, gliding through vegetables like butter. It makes food prep a pleasure while also being safe and efficient. Since 90% of cooking is preparation, you will find that the Milk Street nakiri saves you time in the kitchen because it is designed specifically for slicing, cutting and chopping vegetables.

I sat down with Zwilling J.A. Henckels to produce three everyday knives that meet the needs of every home cook. Manufactured in Albacete, Spain—where Henckels has been making knives since the 18th century—these knives feature comfortable, midsize polymer handles and tough high-carbon stainless steel that will hold an edge and resist rust. They are constructed from German stainless steel with a forged one-piece design and triple-rivets in the handle. The set includes a 7-Inch Chef's Knife inspired by the lightweight Japanese santoku knife; 5-Inch Utility Knife with a microserrated edge; and 4-Inch Paring Knife with a Japanese-style, acutely pointed kiritsuke tip. — Christopher Kimball

Our chef's knife blade is 7 inches, not 8. It weighs a bit over 6 ounces, not 10. It has a deeper blade, a huge advantage that makes it easier to rest the flat side of the blade against the knuckles while slicing, which substantially improves comfort and safety. The heel of the blade is scalloped, which means there is room to bring up your fingers for a good grip on the blade for close-up work. It also feels like a knife that you can handle, which won't get away from you like a 20-inch chainsaw or a 12-cylinder sports car. It has enough power to do the job, but it's not overwhelming. The knife also features comfortable, midsize polymer handles and tough high-carbon stainless steel that will hold an edge and resist rust. (To preserve the blade’s edge, we strongly recommend hand washing and drying.) It is constructed from German stainless steel with a forged one-piece design and triple-rivets in the handle. — Christopher Kimball

Our paring knife features a Japanese-style, acutely pointed kiritsuke tip, which is designed for easy piercing and fine detail work. I even use this knife for trimming fat from a roast or even cutting up a chicken. The knife also features comfortable, midsize polymer handles and tough high-carbon stainless steel that will hold an edge and resist rust. To preserve the blade’s edge, we strongly recommend hand washing and drying. It is constructed from German stainless steel with a forged one-piece design and triple-rivets in the handle. — Christopher Kimball

Fashioned from German stainless steel, this set of steak knives boasts fine-edged blades that’ll cleanly slice through even the toughest cuts of meat. Their forged bolster construction creates balance between the blade and its ergonomic, triple-rivet handle—which has a comfortable curved design and stylish stainless-steel end cap, which will add a little pizazz to your countertop knife block. The satin finish blade also adds an elegant touch whether you set these knives out for a special occasion or simple weeknight meal. Available with either white or red handles.

We designed a 5.5-inch serrated knife that is truly an all-purpose knife. It has a unique micro-serrated edge that is only available on this knife and will stay sharp for ages without maintenance. (Mid-size knives are part of every chef's toolbox.) Good for more than just tomatoes, this knife can be used in place of a larger chef's knife and is guaranteed to cut through anything and everything. — Christopher Kimball