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I designed this Japanese-style vegetable knife, or nakiri, with Henckels International. Its cutting edge measures 6.5 inches and is 2 inches high, half the height of a Chinese cleaver; the deeper blade makes it easier to rest the flat side of the blade against the knuckles while slicing, for comfort and safety. The high-carbon stainless steel blade is well balanced; its edges are expertly honed and require little maintenance other than the occasional sharpening; and the smooth polymer handle is triple-riveted. This knife will make cooking fun again, since the food prep will be quicker, safer and easier. I could not recommend a knife more highly, especially at this amazing price. The knife is constructed out of German stainless steel with a forged one-piece design and triple-rivets in the handle. — Christopher Kimball

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Meet the Serrated Kitchin-tan, an all-purpose knife that takes the proven shape and functionality of the Kitchin-tan and adds a maintenance-free serrated edge. We thoughtfully designed our 5.5-inch long, 1.4116 German steel Kitchin-tan knife to fill the gap between a chef’s knife and paring knife. It’s long enough for big tasks, and the grippy teeth slice though anything: fibrous asparagus stalks, thick-skinned squash, rubbery citrus peels or a gooey wedge of Brie. And those razor-sharp teeth also work for detail work, like slicing chicken breasts, butterflying shrimp or chopping soft fruit. It’ll cut through a bagel or crusty baguette with ease, without crushing the delicate inner crumb, and the knife’s rounded tip makes spreading butter or cream cheese on top an easy feat. The midsized, ergonomic polymer handle is designed to comfortably adapt to a variety of cutting styles; it tapers toward the blade for a secure grip. The German 1.4116 steel blade is cut with fine, razor-sharp serrations that hold an edge for ages without any maintenance.

This sleek layered-steel knife straddles the line between a thin chef’s knife and long slicer. The blade isn't so long as to be unwieldy, just enough to create smooth, clean slices even with larger cuts of meat. Its narrow shape reduces friction between food and your blade, and the hand-hammered tsuchime surface is a traditional Japanese approach to a nonstick coating, allowing airflow beneath foods being cut. The Damascus stainless steel has a classic two-toned rippled appearance from the forging process, and paired with the hand-hammered finish it makes for a beautiful rustic blade.

The oldest continuous knife-maker in Japan, Kikuichi uses methods from the samurai era, inherited from imperial blade-maker Shiro Kanenaga through four generations. This knife is produced using the warikomi method, a traditional “split and insert” forging technique in which soft blade steel is wrapped around a hard steel core, forming a steel sandwich. The exterior both protects the inner steel and adds some flexibility to the blade for a nimble, lively feel. The center VG-10 steel core, meanwhile, takes on and maintains a razor-sharp edge. The knife is hardened to 60-62 Rockwell, meaning it'll hold a keen edge through countless kitchen tasks (routine steeling on a honing rod will prolong that edge between sharpening).

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

Every kitchen should have a Chinese-style cleaver, whose tall, heavy-duty blade and forward-heavy balance do most of the work for you when chopping big batches of vegetables and mincing meats or herbs. We found an excellent model from Japanese producer Toryumon that, unlike most flat-bellied cleavers, has a slightly curved edge similar to a European-style chef’s knife, so American home cooks will find it easier to use. Roughly 7 inches long and 3.5 inches tall, the blade is smaller and more approachable than other models and ideal for those with smaller hands.

This utility-size companion to our Kitchin-to, the Kitchin-tan strikes the perfect balance between a paring and chef’s knife, it will be your new go-to. The easy-to-maneuver 5.5-inch blade is 1.5 millimeters thick, much thinner than most Western-style knives and sharpened to an acute 15-17 degrees per side. Made from German 1.4116 Steel, it'll hold an edge for ages without any maintenance, plus its blunt tip keeps fingers safe, and the butt of the bolsterless blade is curved inward to make it easy to grip for fine control. A filework pattern machined into the blade near the handle acts as a grippy, tactile point for the thumb and index finger to grasp securely.

The knife’s ergonomic handle is made from black polymer. The handle is flattened on top to securely fill the palm, then tapers downward toward the butt of the knife to accommodate a secure grip.

The Milk Street Tri-Edge Bread Knife is engineered to cut through all types of bread and baked goods with ease. For starters, its designed with a pronounced sabre-like sweep that feels natural in the hand and gracefully cuts through the toughest crust. Unlike most bread knives, it’s tall enough to not bang your knuckles on the cutting board during use. Stiff at the spine and broad bladed, the knife won’t twist and turn during use.

The uniquely cut blade, fashioned from high-carbon 1.4116 German steel, features 3 treatments: broad, grippy teeth at the front to gain purchase on tough crusts, finer teeth for cutting through the tender or chewy interior crumb and a short, plain razor-sharp section at the butt to cleanly finish the cut without tearing or ripping.

A full-length file pattern, inspired by traditional Japanese kurouchi knife finishing, is embossed alongside each side of the blade to limit surface tension while slicing. The sculpted and ergonomic lock-in handle, consistent across our knife line, provides a secure grip to saw through the toughest loaf. The matte-finished vintage black polymer handle is durable, lightweight and comfortable.

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.

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