To start, when thinking about the best knife, best series, or knife set in the mid-price segment, it makes sense to realize that the question isn't really about money, but rather about intended use and frequency of use. Otherwise, why spend approximately $300–500 or more on a knife or a set of knives if you're not going to use them, or if you'll rarely use them?
However, if you've concluded that you'd like to have better quality knives in your kitchen than you previously had, and you're ready for their use and maintenance, mid-segment knives can be a very good solution and an excellent, pleasant daily tool. Additionally, knives in this class can be a good gift option for a special occasion.
If you've thought about such questions, this article might be useful for you or prompt you towards possible further reflections in this direction.
Let's begin by discussing those kitchen knives most commonly encountered: the chef's knife or cook's knife, often mistakenly called universal. Additionally, since using only one knife is inconvenient, we will also discuss a universal slicing knife and a vegetable knife.
Sometimes you can hear the opinion that one knife might be enough, but this is not true. Of course, you can use just one knife, but it's more correct and practical to use knives of different sizes for several reasons, convenience being one of them. Additionally, different knives have different purposes and different loads on the cutting edge. In other words, the wear of the cutting edge of all knives is distributed among all items in the set.
Moreover, knife sets are often cheaper and more affordable than purchasing knives individually and frequently come with a manufacturer's stand and a honing steel. Therefore, discussing the possible choice of a set also has a practical connection to the question of price.
A chef's knife or cook's knife typically has a blade length varying approximately from 18-22 centimeters. In principle, such a knife can be replaced by a santoku knife. You choose one or the other depending on the products you will be working with.
Universal knife – the blade of this knife can measure from 12-18 centimeters and is used for various cutting and slicing tasks.
Vegetable knife – this is a small knife with a blade about 9-10 centimeters long, convenient for peeling vegetables and fruits.
All knives have their characteristics depending on size.
Speaking of the chef's knife, as the largest item among kitchen knives, they are produced with or without bolsters. In essence, you can work with any knife, but it is more correct to choose a knife according to its tasks for home or commercial kitchens. A full bolster or heel as an option is more ergonomic, increases safety during knife use, and reduces the likelihood of cuts when working with vegetables and prepared products. On the other hand, an open heel blade construction is more often intended for diverse tasks and is much more convenient for sharpening.
Blade thickness of a chef's knife – generally, Western-type knives are considered thicker and more universal, while Japanese knives are thinner and aimed at precise slicing. If you look at the technical parameters of Japanese-style knives produced, for example, in Germany, the thickness will be quite comparable. We can say that thin blade profiles are found not only on Japanese knives. A thin profile also contributes to a fine bevel and an extremely thin and sharp cutting edge on any knife blade.
Blade length of any knife, especially a chef's knife, determines the purchase price and overall cost of the set. The better the steel quality and the longer the blade of the knife or knives in the set, the higher the price.
Blade material – logically, the better the steel grade on the blade with corresponding heat treatment, the higher the price. However, you can also choose between conditionally stainless steel and carbon steel. Stainless steels have the advantage of easier maintenance, while carbon steels are harder, retain sharpness longer, but are susceptible to external factors and require care. If choosing kitchen knives from junior series with blades made of simpler stainless steels, the purchase will be reasonably inexpensive and quite reasonable.
Hardness and ductility as indicators of steel when choosing are also quite significant. The hardness of Western-type knife blades in the mid-segment can range from 55–58 HRC as an optimal option for sharpness and ductility, as well as cutting efficiency and ease of honing. For comparable Japanese knives, steel hardness may be slightly higher – around 60–62 HRC.
With different hardness levels, the blade edge behaves differently. At lower hardness levels, the edge is more ductile, forgiving careless use and easily honed. At higher hardness, the knife must be used more carefully, as a narrow section of the edge with a fine bevel might be susceptible to damage.
Handle shape and material – these factors mostly affect usability, but the more unusual and higher quality the handle material, the higher the cost
Knife construction and used materials determine the complexity of the entire production process. Therefore, for instance, an integral construction, inserted mounting, or handle scales can also have their peculiarities and price.
Knife weight is the totality of all materials used, but it is believed that the stronger and lighter the knife, the significantly higher its cost compared to a comparable specimen.
Knife balance is an indicator that, along with ergonomics or usability, determines the control point, closer to the blade or handle. The choice remains with the user.
Sharpness – this concept is conditional for many, as results "out of the box" and after proper sharpening can be very different. Comparative sharpness tests can easily lead into theoretical complexities.
Production quality – this is a factor immediately noticeable and felt in your hands. When you hold a genuinely well-made, properly assembled knife from quality materials, it becomes absolutely obvious. This works conversely too – you can quickly distinguish low-quality consumer goods as well.
Regarding sets, it's worth mentioning a few words separately – choosing a set along with a stand and honing rod only seems more expensive, but in practice, everything looks exactly the opposite. Often, knives in a set with a storage system or stand, as well as an included honing rod, cost fr to one’s budget, and in practical terms, working with knives of different sizes is significantly more convenient.
Also, don’t forget who will be the knife user, and therefore, based on the hand size, knives with different handle and blade sizes can be entirely justified.
It's also worth noting that the correct use of a honing rod together with western or European knives to maintain their sharpness and effective performance in the kitchen is not only quite logical and reasonable but most importantly, fairly simple. (You may refer to the article on how to maintain the sharpening angle using a honing rod).
Among all questions, one always arises that is determined not only by your preferences but rather by price and quality characteristics combined.
The question is whether to choose a Western (European) knife or a Japanese one. Debates on this topic have not subsided for a couple of decades since Japanese manufacturers began supplying knife products to the world market, particularly to Europe and the USA.
Kitchen knives produced according to technical standards of the USA or European countries are predominantly equipped with blades made from simpler and more common steels. This doesn't mean they are worse. It means they can be very good in work, but they are much easier to hone compared to Japanese knives. And this factor is often overlooked when making a decision.
It's considered that Japanese knife blades are produced from more expensive and simultaneously more serious steels, and they possess a higher hardness level and sharpness. Nevertheless, it should be said that Japanese steels have certain advantageous sharpness indicators if sharpened correctly and well, compared to Western knives. This is simply an undeniable fact and the most obvious advantage, which eventually often has its higher or even premium price.
As mentioned above, kitchen knives can be Western, or so-called Western or European style, or on the other side, Japanese knives.
If speaking in general about traditional Japanese knives, there exist dozens of types, and the conversation isn't about them at all. The discussion will focus on knives produced in Japan that have characteristics somewhat similar to Western-produced knives. That is, kitchen knives of all other manufacturers geographically located westward from the land of the rising sun.
The style of a Western kitchen knife used by chefs, its weight, and blade shape are essentially understandable and can be performed in a Japanese manner. If we take European chef knives as an example, they are essentially not exclusive vegetable slicers. Western-type knives are more like universal knives suitable for various products.
Blades of these knives often feature simpler steel than the entry-level series of leading Japanese manufacturers, but an average user will hardly notice the difference in cutting performance.
At a certain comparable price level between Western or Japanese knives, comparing other technical aspects becomes entirely secondary.
The main feature remains service – European knives are simpler in daily use since they are easier to hone with simple means.
Kitchen knives produced in Japan can have distinctly Japanese features and sets may include some inherently Japanese knife models like santoku. Other knives might follow Western principles but with a Japanese external style.
The primary purpose and main practical application of Japanese knives is their use for precise and careful cutting of food products.
These knives are mass-produced and often can have the best finish, superior bevels, and a familiar balance compared to Western knives.
Japanese knives have comparable bevels and rather thin blades. Comparing prices of medium or entry-level series of some quality brands, their price relative to Western knives becomes even more justified.
Blades of medium and entry-level series often feature VG10 steel in various implementations. This steel was developed by Takefu Special Steel Co., Ltd specifically for knife production, offering increased hardness and toughness characteristics already at a hardness level of 60 – 62 HRC.
It’s also worth mentioning that for each individual customer, Takefu can produce steel slightly different from the standard technical specification.
Every user should know that Western and Japanese knives occupy different niches on the market, and for an accurate comparison, one simply needs to hold them in hand. Primarily, Japanese knives are about sharpness, while Western-type knives are about simplicity.
In practice, kitchen knives straight from the box can undergo a series of tests.
The most correct way is to use a special device, and best of all, this is answered by a special device called the Edge-On-Up Professional Edge Tester by Sharp. (You can refer to the article about sharpness testing).
Next, there is the paper test when you run the knife from the heel of the blade to the tip, remembering your sensations, the smoothness of the blade’s motion, and then check the quality of the cut for cleanliness. A good blade will cut cleanly and smoothly.
A common test is finely chopping onions. You can also perform a tomato cutting test, or slice a layer of tomato. The stability of the cut can also be tested by cutting carrots since it's a fairly hard product. In some cases, kitchen chef knives are tested by cutting cabbage heads or peeling pineapples.
Individual knife series for quality sharpening can be tested when cutting and slicing fish.
It's worth noting that most tests are superficial, and internet recommendations often have a promotional character and don’t essentially answer the question about the best knife. In other words, if the knife test isn't long-term and multifaceted, and knives are demonstrated by various alleged "experts," you can be certain it's purely advertising.
Someone might doubt such a judgment, but you can verify this yourself in practice. Try asking 10 experts, for instance, which chef's knife is best, and you will get 10 different answers.
The steel in the good mid-priced segment of Western or European knives can be very different. Indeed, there are numerous European steels suitable for producing quality knife products, predominantly German, Austrian, and Swedish steels. Occasionally, some Spanish steels of different standards can be found. Among the tested steels over time, the following can be named:
1.4116, 420, 440, 5Cr15MoV, 7Cr17MoV, 9Cr13MoV, Sandvik 12C27, Sandvik 14C28N, 50CrMoV15, AEB-L, various carbon steels, and several semi-stainless steels, as well as various types of Damascus.
The steel in the good mid-priced segment of Japanese knives includes examples such as VG10 or VG Max, as well as AUS-10A, AUS-8, and steel laminates in the San Mai style. Additionally, carbon steels and several semi-stainless steels exclusively produced in Japan, as well as various Damascus types, are used.
Among the known knife steels found on the market originating from the USA are: 1075, 1095, CPM 154, CPM S35VN, CPM S45VN, D2, MagnaCut, Nitro B, Nitro-V, S35VN, various carbon steels, and several semi-stainless steels, as well as possible various types of Damascus-style laminates.
Price depends on all existing possible combinations; however, reasonable prices for one chef’s knife or a set are also a significant matter. Within the mid-priced segment, there is also some differentiation into separate segments. Conditionally, they can be divided into 3 subgroups: cheap, medium, and, so to speak, the best at the mid-level.
It's important to understand that when exploring different tests or reviews, every user has a certain idea about the price they're willing to pay for one knife or another in each particular case. Thus, the best top-rated mid-priced knife or set for each person may exist as their own "best knife or mid-priced knife set."
If choosing the actual best chef’s knife or simply kitchen knives for home, the reader can pay attention to the following examples from the list.
All brands are certainly known to the reader; however, among them, five very interesting examples can be highlighted, primarily because they are predominantly American-made or created in collaboration with American knifemakers.
Mattia Borrani Cutlery Production 8.2" Bowie Chef’s Knife – Damascus
This knife, according to descriptions and reviews, aside from table data, demonstrates good cutting characteristics and edge retention properties. The blade of this chef’s knife consists of a VG10 steel core and 60 layers of stainless Damascus steel. Along with high hardness, the knife blade features high sharpness, high oxidation resistance, and edge stability. The handle is made from black micarta, which is moisture-resistant. The Bowie-style tip shape adds a certain charm to the knife.
Lamson USA 8" Midnight Forged Chef’s Knife
This chef’s knife from Lamson is simply a workhorse for performing various tasks in a home kitchen. The blade is made from German stainless steel with proprietary heat treatment, providing, according to the knife description, a very sharp and hard edge, and high performance. The handle is made from G-10 material, and its integral construction undoubtedly gives the knife solidity in a European style.
Spyderco Murray Carter Minarai Series Bunka Bocho Knife 7.75
This kitchen knife represents a multi-purpose tool for the home kitchen, blending the quality of traditional design and modern materials. The knife blade is crafted from very solid CTS BD1N stainless steel, and the handle is made from polypropylene in traditional Japanese style.
Zwilling J.A. Henckels Miyabi Kaizen II Damascus
This purely Japanese knife is primarily designed for long cuts on meat and vegetables. The blade core is made from steel with a high carbide content and has undergone special heat treatment, resulting in a very stable and sharp cutting edge. The blade design is executed in the classic open-heel style, allowing the entire length of the knife's cutting edge to be used. The smooth transition from bolster to handle, made from wood, makes the knife very convenient.
TOPS Knives Dicer 8 Chef’s Knife
This knife from the American company meets all the requirements for its purpose. The knife's cutting edge features a somewhat unusual belly near the tip, and the blade is crafted from CPM S35VN powder stainless steel. This premium steel provides cutting characteristics superior to most other kitchen knives. The knife's special feature is that it can be used not only at home but outdoors as well.
Among recommended producers of Western brands encountered, including in the US market, the following can be recommended: Wusthof Cutlery, Zwilling J.A. Henckels, GUDE, Victorinox Kitchen, Boker Knives, Fallkniven Knives, Kershaw Knives, Cold Steel Knives, Spyderco, Benchmade Knives, Blue Collar Blades, and some others.
Japanese brands are also well-known, possibly familiar to readers from numerous reviews and advertisements: Global Kitchen Knives, KAI Housewares, Mcusta, Miyabi Cutlery, Shun Cutlery, Yaxell.
Online stores have a small downside along with an extensive range of offerings: you cannot hold the knife in your hands. Therefore, if there's a store in your city, visit it, talk to the seller, and hold the knife in your hands.
If there are cooking courses and they have knives from series you’re interested in, this is also a good option to try what you might like on practice.
Very often, dealers create their own sets or have exclusive sets, and much can depend on chance. On the internet, there's a range of companies such as www.knifecenter.com and www.bladehq.com, as well as local dealers of major manufacturers in your area.
In mid-priced series from most manufacturers, within roughly $300–$500 or more, it's quite possible to find a fully-fledged quality chef’s trio. This price, from our point of view, is entirely justified and reasonable.
We also recommend reviewing test results and expert reviews from various nominations, including those from Blade Show, to gain insights into kitchen knives. Always try knives practically, as not everyone might like the blade design, handle shape, blade width, and closed or open bolster.
A user who is still undecided can use hints from our article. Ultimately, it is worth practically testing the knife of interest and then making a decision.
There's a good chance it will be a knife from a review familiar to you, or perhaps based on the information available, you will make your own choice that differs from the majority's opinion. And you’ll have your own best mid-priced knife.
No matter which model you choose, every TSPROF sharpening system is engineered to handle virtually any knife. For instance, the TSPROF Pioneer is perfectly suited for sharpening a wide variety of household blades, including kitchen knives, chef’s knives, paring knives, and fillet knives. It also delivers excellent results with EDC (everyday carry), folding, and pocket knives.
Designed with precision and ease of use in mind, the Pioneer ensures a consistent sharpening angle and razor-sharp edge every time. Whether you are maintaining your kitchen essentials or restoring the edge of your trusted pocket knife, TSPROF systems provide professional-grade results at home.
Why it’s convenient and correct to use sharp knives Why are sharp knives not dangerous, while dull knives are uncomfortable and hazardous? A properly sharpened and sharp knife is safe and comfortable to use because there’s no need to apply...
Why do you need a knife from the mid-price segment? To start, when thinking about the best knife, best series, or knife set in the mid-price segment, it makes sense to realize that the question isn't really about money, but...
When starting the review of sharpeners for pocket knives, the phrase that immediately comes to mind is popular among knife enthusiasts and even repeated by professionals in the knife business: the best knife is the one you currently have in...
{"one"=>"Select 2 or 3 items to compare", "other"=>"{{ count }} of 3 items selected"}
