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.

Dough scrapers, also known as a bench knives, are an absolute kitchen essential that we use for everything from dividing and kneading bread dough, shaping pie crusts and cutting rolled cookies to transferring chopped vegetables from the cutting board to the pot and cutting pasta dough. You’ll think of countless other uses. This US-made version is built for a lifetime of use. The smoothly finished walnut handle sits comfortably in the palm of the hand and the blade is cut from high-carbon stainless steel—the same stuff used for knife blades.

Dating back to 2500 BC, the Ulu knife is said to have been passed down from generation to generation. We found this rocking Ulu knife easy to use for just about anything, from fine prep-work like mincing herbs to bigger jobs like cutting pizza. If you’re a pro with a chef’s knife, you may prefer to stick to just one type of knife, but if you are looking for a knife that requires no technique and effortless cuts, the tempered high-carbon stainless steel blade and beveled edge will get any job done quickly.