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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

A unique cross between a Japanese vegetable knife and a Chinese cleaver, the Kitchin-to™ will replace your chef’s knife. The knife's overall design borrows elements from our two favorite knives: the Japanese vegetable knife (nakiri) and the Chinese cleaver (cai dao). The 7-inch-long blade is nearly as tall as a cleaver—almost 2.5 inches at the butt—and 1.5 millimeters thick, much thinner than most Western-style knives and sharpened to an acute 15-17 degrees per side. The Kitchin-to™ can mince, chop, slice and push-cut, and it's broad enough to use as a bench scraper for transferring chopped foods from the cutting board. And similar to a Japanese santoku, the gently arced blade design can be used for both Western- and Japanese-style cutting methods. 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 micarta, a nearly indestructible composite created from layers of linen tightly compacted in phenolic resin. The material feels smooth and secure in the hand and becomes subtly grippier when wet. 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.

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.

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

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. 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 micarta, a nearly indestructible composite created from layers of linen tightly compacted in phenolic resin. The material feels smooth and secure in the hand and becomes subtly grippier when wet. The handle is flattened on top to fill the palm securely, then tapers downward toward the butt of the knife to accommodate a secure grip.

An American-made version of the classic Chinese-style cleaver, this knife can make quick work of everything from vegetables to fine herbs to a full chicken. The blade is handcrafted from high-carbon stainless steel, which is known for its strength and resistance to corrosion, and is ground with an 18- to 20-degree angle for more edge durability. Plus, the blade belly is gently curved unlike many other Chinese cleavers, so it’s ideal for rock chopping and mincing. The barrel handle carved from ultrahard walnut is comfortable and well-suited to any hand size, and it’s impermeable to water damage. The blade also features double-sided edging—so it works well for left and right hand users.

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

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 Japan 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. Plus, the barrel-shaped handle can you more control than a standard shape.

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

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.

If you can only get your hands on one Japanese knife, this 6-inch petty knife—made by Japan's renowned Kokajikai knife guild—is a must-have, as it works double duty as both a paring knife and chef’s knife. Its gently curved bunka blade style makes the knife nimble and efficient, while the acute kiritsuke tip is especially fine and pointed. We found that the Kokaji petty was incredibly light and balanced in the hand, while its blade length and shape make it functional for close work, such as mincing shallots and garlic, as well as larger jobs like trimming roasts for stew meat or splitting chicken parts. And not only does it work great, the Kokaji petty is also visually stunning, featuring a minimalistic oval handle made from traditional magnolia wood and affixed seamlessly to the blade with a water buffalo horn ferrule. The knife comes sheathed in a saya, a carved wooden blade guard made of smooth balsam that was classically for ceremonial presentation but also helps protect the knife during travel and storage. A small wooden pin keeps the guard secure (and if the pin ever gets lost, just whittle the tip off a chopstick as a replacement).

Made from stiff polypropylene and fit with robust magnets, Bisbell’s matte black magnetic knife guards clamp tightly and securely to your blade. The pre-scored cover requires nothing more than stiff shears to cut, meaning you can customize the fit to each of your knives and safely store in your drawer. You’ll never again nick your fingers or chip your knife blades! Plus, they’re easy to clean and great for when you need to bring a knife on the road. Unfortunately, this knife cover does not fit our Kitchin-to or Kitchin-tan knives, however we will have solutions for these knives soon!

This is the ideal companion piece to our all-purpose Kitchin-to™ knife. Japanese kitchen knives are traditionally stored in wooden scabbards called sayas, which protect the blade—and your fingertips—from damage in a crowded drawer. We partnered with our knifemaker for a custom ash wood saya for our broad-bladed Kitchin-to™ knife, which is too large to fit most knife blocks. The sturdy, durable and beautifully grained wood guard perfectly fits the blade (simply sliding on) and attaches securely via a simple wooden pin. The wood also helps wick away any moisture clinging to the blade, which prevents oxidation or rust.