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One thing’s for certain: The best chef’s knife is one of the most indispensable kitchen tools for beginners and professional chefs alike, right up there with a trusty skillet and a durable cutting board. But which chef’s knife is the best chef’s knife? That’s not so clear-cut.
The truth is, and this is not a cop-out, the quest for the best chef’s knife really does depend on personal preferences. There are a million things to consider, like shape, size, and material of the blade and handle. You have to think about whether you prefer a Japanese- or Western-style knife and the price point at which you’re willing to shop: Can you drop hundreds on the right model, or are you after a budget blade, even if you’ll need to replace it after a few years? No matter what, this is a tool you’ll use practically every time you cook, whether you’re mincing garlic and dicing veggies for your weekly meal prep or carving a chicken at your next dinner party.
- The best chef’s knife overall: Mac Professional Hollow Edge 8" Chef’s Knife, $139 on Amazon → Read more
- Another great, less expensive chef's knife: Tojiro DP Gyuto, $101 on Amazon → Read more
- The best cheap chef's knife: Mercer Culinary Renaissaince Chef's Knife, → Read more
- Another great cheap option: Victorinox Swiss Classic 8" Chef’s Knife, $61 on Amazon → Read more
- The pro’s favorite chef’s knife: Moritaka 8.25" Aogami Super Carbon Steel Gyuto, $249 at Tokushu Knife → Read more
If this all sounds overwhelming, don’t worry—we’re here to help you make sense of the vast world of chef’s knives. If you’re looking to start your knife shopping journey here, we’ve got recommendations for great kitchen knives at a range of price points from brands you’ve heard of and some you may not have.
How we tested and chose the best chef’s knife
Other chef's knives we tested
Chef's knife FAQ
The best chef’s knife overall: Mac Professional Hollow Edge 8" Chef’s Knife
This great knife from Japanese brand Mac checked all of the boxes in head-to-head knife tests: It’s sharp enough to glide through food and produce paper-thin slices, lightweight enough to allow for nimble movements, and comfortable enough for you to make your way through a mountain of onions without your hand cramping up. It’s also extremely well priced considering its high quality—take good care of a Mac knife and it’ll last you for years to come.
Though it comes from Japan, this is a hybrid-style knife, which means it combines the best qualities of both Western and Japanese chef’s knives: Its blade shape sits somewhere between the rounded edge of a Western-style model and the more straight-sided blade of a Japanese one, and its molybdenum high-carbon steel strikes a balance between the more durable type of steel typical of a Western-style knife and the sharper, more brittle steel used in Japanese knives. The result? A knife that’s highly versatile and once super-sharp. With a 50/50 double bevel (meaning both sides are sharpened to the same angle), this knife is also relatively easy to maintain.
Pat Alfiero of Philly butcher counter, sandwich shop, and restaurant Heavy Metal Sausage Co. uses a custom-made knife nowadays (more on his top pick below), but he’s owned Mac knives in the past and is a fellow fan of the brand. While he tends to opt for styles with a smooth surface blade, you’ll notice that the one we’re recommending here based on our testing has dimples running along each side. These are what make it a “hollow-” or “Granton-” edged knife, and they’re there to help prevent whatever you’re slicing from sticking to the blade.
Not much—this knife is comfortable, performs superbly, and well-made. The one thing to consider with MAC knives, however, is the steel itself. While the inclusion of molybdenum in its steel alloy contributes to rust resistance, the high carbon content makes this knife more prone to stains and rust than stainless steel blades would be. Its hardness also makes it susceptible to chipping, and it shouldn’t be used to cut bone.
Specs
Blade Length: 7.88"
Weight: 6.5 oz.
Material: Stainless steel with black Pakka wood handle
Style: Hybrid, double-bevel
Another great chef’s knife: Shun Classic 8-Inch Chef’s Knife
Shun’s Classic 8-Inch Chef’s Knife cut like a dream. Its razor sharp edge glided through onions with zero resistance, and its lightweight blade sliced through tough squash with very little effort required. Like the Mac above, it’s a hybrid-style knife. It has a more traditional Western shape with a tall, curving belly and more traditional Japanese wa-style handle. It’s a tall knife, too, with a blade height of nearly two inches. This made it great at rock chops for mincing herbs as well as comfortable to hold in a variety of grips. The pakkawood handle is comfortable, while providing plenty of grip without feeling tacky on your palms.
What makes this knife stand out is it’s damascus steel pattern—all 68 layers of steel are visible in a wavy pattern down the length of the blade, adding both visual appeal, strength, and corrosion resistance. With a VG-Max high-carbon core, the Shun was both razor sharp out of the box and retained its edge throughout testing testing. Even after over 60 chops on a cutting board, the Shun glided through paper, cutting clean strips like it had never been used.
Overall, the Shun is an impressive knife that’s great for any home cook who’s interested in a hybrid-style knife that has a more classic Western blade profile. It went toe to toe with our top pick when it comes to performance, and its patterned steel makes it as beautiful as it is sharp.
Because the blade curves upward to its tip, the Shun isn’t as adept at fine point work the way other hybrid-style knives with a more pronounced downward sloping drop point are. It’s also one of the more expensive knives in our lineup, and its overall size might make it feel slightly large for smaller hands.
Specs
Blade Length: 8"
Weight: 6.6 oz.
Material: VG Max core with Damascus stainless steel pattern and black Pakka wood handle
Style: Hybrid, double-bevel
A great, less expensive chef's knife: Tojiro DP Gyuto
The Torjio gyuto was one of the sharpest right out of the box. This knife features a more traditional Japanese gyuto shape with a more rounded sheep’s foot drop point tip and a gentle curve for its belly, designed more for slicing than rocking back and forth on the cutting board. Tojiro’s DP line features a full-tang construction where the blade steel runs all the way through the handle, and its bolster is set further back. This lets you balance the weight of the blade either in your palm with a traditional handle grip or with a pinch grip further up on the blade. This knife also uses san mai construction, sandwiching a high-carbon VG-10 core between two layers of corrosion-resistant stainless steel. Despite having three layers of metal and an extra quarter inch on most other knives, the Tojiro is relatively light with a thin blade that’s easy to maneuver.
In testing, this knife easily sliced through paper, made quick work of the squash, delicately glided through tomatoes, and diced onions with zero resistance. Its downward-curved tip made it easy to make precise cuts, and the knife also had just enough curve for a rock chop when needed. Tojiro has been one of our favorite knife brands for its construction, sharpness, and value, and this gyuto doesn’t disappoint. It’s an excellent knife for both burgeoning home cooks and professional chefs, and with a price point close to 50% below the Mac it’s well worth it.
The Tojiro gyuto does have a fairly traditional Japanese shape, so anyone looking for a more classic Western-style chef’s knife might want to pick another model. The VG-10 core stays sharp, but it also is more brittle than other knives and can chip if used against hard material, like bone.
Specs
Blade Length: 8.3"
Weight: 7.2 oz.
Material: VG-10 core and stainless steel cladding with black Pakka wood handle
Style: Hybrid, double-bevel
The best budget chef’s knife: Mercer Culinary Renaissance Chef's Knife
For its price, the Mercer Culinary Renaissance chef’s knife offers a lot—high-carbon steel, full-tang construction, and high-quality handle scales. It performed very well in our cutting tests, only slightly lagging behind more expensive winners, and it held its edge well through testing, easily slicing through paper after repeated chops on the cutting board. The blade is perfectly balanced at the bolster, making it comfortable and effective to slice through even tough squash repeatedly. This knife is a great option for anyone who wants a well-made knife with great cutting power but isn’t ready to commit to a higher price point.
The edge lacked some of the sharpness of our more expensive winners, but the Mercer definitely punches above its weight. It was also one of the bulkier knives we tested, making it slightly less suited for precision slicing. The steel quality is also lower than our other top picks, and you’ll likely have to have this knife sharpened more frequently.
Specs
Blade Length: 8"
Weight: 7.8 oz.
Material: High-carbon stainless steel
Style: Western, double-bevel
Another great, cheap chef's knife: Victorinox Swiss Classic 8" Chef’s Knife
You don’t need to spend upward of $100 to get a great chef’s knife. This 8" knife from Victorinox rings in at just over $50 and performed nearly as well as many more expensive knives. With a nonslip plastic handle, it’s not exactly a looker, but what it lacks in the material quality and style departments, it makes up for with solid construction, an ultrasharp stainless-steel blade, and an unbeatable price tag. The blade is just slightly rounded, which means you’ll find it comfortable to use for all of your precise knife work needs whether you prefer the rocking motion typical of Western-style knives or the slicing motion used with Japanese styles.
The plastic handle (you may also see this listed as fibrox) might be a dealbreaker for some, and the steel quality isn’t as good as the overall top picks in this test. It also lacks the style and visual appeal of our other winners, so if kitchen aesthetics are high on your wish list, you might want to check out the other selections.
Specs
Blade Length: 7.9"
Weight: 5.6 oz.
Material: High carbon stainless steel
Style: Western, double-bevel
The pro’s favorite chef’s knife: Moritaka Aogami Super Carbon Steel Gyuto
Alfiero of Heavy Metal Sausage Co. is very particular about his knives—that’s why he now uses custom knives made in Philly by knife maker Steve Pellegrino. If you’re serious—and I mean very serious—about knives and want to make a significant investment to get the high-end knife of your dreams, know that the custom route is always an option, though prices over $1,000 are not out of the question. For most home cooks, opting for a high-quality, ready-made knife is the way to go.
So we wanted to know what Alfiero used prior to going custom. His chef’s knife of choice for eight years running was from Moritaka Cutlery—a Japanese brand that’s been around for over 700 years (!). For Alfiero, versatility is key when it comes to chef’s knives: “Most of the kitchens I’ve worked in are short on space, so I try to find something that can be a slicer and a prep workhorse just to cut down on the amount of knives I need.” Other features he looks for are “aggressive pointed tips” (which he does admit to inevitably breaking at one point or another), simple octagonal Japanese-style handles, and a decent amount of heft that’s balanced right where the blade meets the handle. “When I have a light knife, I feel like I have to smash through things,” he says. “If it’s heavier, I feel like I can just let the knife do it.”
Moritaka knives check all of Alfiero’s boxes and then some. He notes that they’re particularly easy to sharpen because of their 50-50 grind and large bevels—i.e., because the blade is sharpened at the same angle on both sides and the bevel’s degree is a rather large one, it’s a cinch to figure out the right angle at which to sharpen each side whenever your blade starts to dull.
“They are carbon steel,” notes Alfiero, “so they do need a little bit more care.” Like the Mac knife, you’ll want to fully dry a Moritaka before putting it away to prevent corrosion. Alfiero also cautions against stashing these knives in a drawer with, say, spoons fresh out of the dishwasher—any residual water may turn into steam, creating a humid environment that may discolor the knife’s carbon-steel blade. It’s also a very expensive blade that’s likely overkill for many home cooks.
Specs
Blade Length: 8.25"
Weight: 5.6 oz.
Material: Hand-forged Aogami Super blue steel
Style: Hybrid, double-bevel
How we tested and chose the best chef’s knife
Evaluating a chef’s knife takes into account its sharpness, material quality, construction, and comfort during use. We spent time picking up and holding each of these knives to get a feel for balance, handle shape, and overall comfort. We then tested sharpness by slicing paper right out of the box and looking for any tearing or snagging. We also sliced squash, onions, tomatoes, and peppers to see how each knife tackled tough tasks and delicate cuts. Finally, we rocked the blade against the wooden cutting board 40 times to simulate use and redid the paper slicing test to check how each edge held up. Each knife was then evaluated based on the following criteria.
We checked to see how easily each knife was able to cut through tough squash skin, as well as delicate tomatoes and peppers. The best knives were able to neatly slice through all of the vegetables with little effort as well as cleanly slice through paper without any tearing or snagging.
Forged knives (knives hammered into shape from a single piece of steel) felt sturdier and better designed than stamped knives (knives punched, en masse out of a large sheet of steel), and full-tang knives with a bolster were better balanced than partial-tang knives. We also looked over how each handle was attached and if there were any rough parts or sharp edges on the spine or heel—especially where the metal isn’t supposed to be sharp.
A good chef’s knife should comfortably allow multiple grips and let you chop, slice, and dice without any awkward hand cramping or irritation. They were also well-balanced between blade and handle, allowing for easier knife work, and made with handle materials that felt nice to hold.
Other chef's knives we tested
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What we think of the Global Chef's Knife
This was the first knife associate food editor Kendra Vaculin put in her set of real knives after years of cooking with a set of multicolored Ikea blades. “I love how malleable Global knives feel in my hand despite their size,” she says. That balanced malleability is due to the fact that, instead of a full tang (a blade that runs the full length of the hand), the knife’s hollow ergonomic handle is filled with just enough sand to offset the weight of the knife blade. That weight distribution makes this knife feel lighter than it is. Ultimately it’s the handle that cost it a spot in our recommendations because, while it’s a quality knife, no doubt, the metal handle can be tricky for people with larger hands and overall is just a little slippery, especially with wet hands. If you do use it, make sure to dry off thoroughly when cleaning your cutting board between prep tasks.
What we think of the Miyabi Kaizen knife
This knife was perfectly balanced and, between its sturdy handle and thin, sloping blade, allowed for excellent precision cuts. We appreciated this knife’s Damascus pattern, adding visual appeal, sturdiness, and corrosion resistance, but ultimately it didn’t perform quite as well as our top picks and cost more.
What we think of the Shun Kiritsuke
Shun’s update to the traditional kiritsuke knife adds a bit of swell to the belly to create a more hybrid-style chef’s knife. We really enjoyed the performance of this knife, and it excelled at slicing, push cuts, and julienne work. Ultimately, this knife wasn’t quite as versatile as Shun’s Classic Chef’s Knife, and its shape wasn’t ideal for dicing an onion or breaking down a whole squash. If you have the budget for a second chef’s knife, however, Shun’s Classic Kiritsuke is a great companion to a more traditional chef’s knife.
What we think of the Shun Kazahana Chef's Knife
This knife was just as sharp as the other Shun knives that we tested, but the handle was bulkier, and the steel lacked the Damascus pattern that Shun is well known for. Our biggest gripe was with the handle. The tang jutted out a bit beyond the handle scales and caused some friction and rubbing when we used the knife for extended periods. We did appreciate the knife’s overall shape though—the Kazahana series features a slightly more downward-sloped spine, creating a halfway point between a Western chef’s knife and a gyuto.
What we think about the New West Knife Works Chef's Knife
Beautiful, functional, and comfortable to use, New West Knife Works’ chef’s knife aced our cutting tests. Its edge also held up excellently after thorough use, requiring less honing than most of its competition. Its sky high price point makes it tricky to recommend, however, making this knife better suited for true enthusiasts.
What we think about the Steelport Chef's Knife
With its carbon steel edge and proprietary heat treatment, Steelport’s chef’s knife is razor-sharp and sliced its way through our tests with flying colors. Without stainless steel cladding, however, this knife will rust if not dried thoroughly and oiled consistently. It mimics a more traditional kitsune shape with its steep tip and finger groove at the heel. It’s also heavy, which might be harder to control for some users. Finally, its high price tag makes it better for picky knife obsessives than the average home cook.
What we think about the Seki Magoroku 10,000 Series Chef's Knife
This knife’s beauty outshines its performance. We loved the mirror-polished exterior steel layer that houses a VG-Max core, but ultimately, its shape made the 10,000 series from Seki Magoroku harder to use than the competition. Both the spine and handle curve upward from the bolster, creating a mild V-shape which made it difficult to tell exactly where the cutting edge was. The handle was also fairly short, which will force you to choke up into a pinch grip without many other grip options. It did cut well in most tests, but we think there are other knives in this price point that are more versatile.
What we think of the Seki Magoruoku Akane Chef's Knife
This knife’s blade was well-designed for delicate slicing, but it struggled to cut harder vegetables. Even at its extremely approachable price point, the construction felt cheap overall, and the handle wasn’t very balanced. This made it hard to control and affected the knife’s overall comfort level when using it for prolonged periods.
What we think about the J.A. Henckels Classic Chef's Knife
Sharp, sturdy, and with a comfortable (if blocky) handle, we generally liked the performance of J.A. Henckels’ Classic chef’s knife. But it struggled some against tougher vegetables and our favorite knives outperformed it in most tests.
What we think about the Misen Chef's Knife
We really liked Misen’s hybrid shape and its comfortable handle. It was sharp out of the box, diced onions, and made clean cuts through paper. Ultimately, it didn’t hold its edge as well as our top picks in the same price range though.
What we think about the Material Chef's Knife
Materials’ entry into the chef knife game is impressive on the page—san mai construction with a high-carbon core, hybrid-style blade shape, and comfortable handle. Unfortunately, this knife snagged and tore during the paper test and required more force to cut through the squash. It’s also priced similarly to knives that tested better.
What we think of the Wüsthof Classic Chef's Knife
The Wüsthof Classic is a classic for a reason—its razor-sharpness out of the box, comfortable handle design, and high-quality proprietary steel make it an excellent kitchen workhorse. The only reason it wasn’t a top pick is the price point—as one of the more expensive knives that we tested, we found it just wasn’t quite as versatile as our other pricier picks, and some of our mid-tier tested knives performed just as well. Still, if price isn’t a factor and you’re interested in a knife that will serve you well for years, the Wüsthof Classic is a great option.
What we think about the Wüsthof Gourmet Chef's Knife
Wüsthof’s Gourmet Knife (a step down from the Classic) struggled to perform up to the legendary knife brand’s reputation. Instead of being forged, like Wüsthof’s Classic Series, the Gourmet series is stamped. This means it lacks the same edge geometry that’s forged into the Classic series, affecting the knife’s ability to hold as sharp of an edge. It also lacked a bolster, and the handle scales were clunky. Finally, this knife struggled against pepper skin and tore the paper instead of slicing cleanly through it, leading to poor performance scores all around.
What we think of the Zwilling Professional Chef's Knife
Zwilling’s Professional chef’s knife was well-balanced and easily sliced through paper with a sharp edge, but the German design means a thicker blade that required more force to cut through an onion. In general, it landed in the middle of the pack for its performance, but its higher price point kept it from being a knife we’d recommend.
What we think of the Messermeister Oliva Elite chef’s knife
Though we found it quite beautiful, Messermeister’s Oliva Elite’s wooden handle was extra long, making it unwieldy and harder to control. It was moderately sharp in our tests, but the handle was a dealbreaker.
What we think of the Five Two Essential Kitchen Chef's Knife
Five Two is Food52’s in-house brand, and though it comes in a variety of Instagram-ready colors, this was the heaviest knife we tested by far. The edge was sharp, but it was unwieldy in our cutting tests. Its thicker blade required more force than ideal for cutting through squash, and its weight squished the tomatoes before the edge cut through the skin.
What we think of the Made In Chef's Knife
Made In’s knife struggled to hold its edge after repeated use, though it was sharp enough out of the box to easily cut through squash in our testing. Because it dulled easily, this knife couldn’t handle delicate tasks like slicing tomatoes as well as the competition.
What we think of the Bulat Chef's Knife
This knife from Bulat was one of the dullest knives we tested out of the box. It snagged on the paper slice and its overall bulk made it prone to crushing tomatoes instead of slicing through their skin. It also struggled to cleanly slice through onion skin.
What we think of the Brandless Chef's Knife
While the price point might be tempting, Brandless’ chef’s knife isn’t worth your time. Dull, slippery, and clumsy, it performed the worst out of any knife we tested—right in line with what you might expect from its bottom-shelf sticker price.
Chef’s knife FAQ
What’s the difference between Western- and Japanese-style knives?
Western-style knives
Also called German-style knives, these are double-beveled (meaning both sides are angled inward, meeting at the blade’s edge) and originated in Western Europe. German knives’ curved blades lend themselves to a rocking motion during which the tip of the blade does not leave the cutting board. Western blades are also typically thicker than those of Japanese knives, and most are beveled at the same angle on both sides, which makes them easier to sharpen. That’s particularly advantageous because these knives are typically made of a softer steel than their Japanese counterparts, which makes them less brittle and more durable—but also means they require sharpening them more often. They also tend to be more heavy-duty, which some people think makes them feel more stable but we think is really a point of personal preference.
Japanese-style knives
Traditional Japanese knives are typically single bevel (one side is straight while the other is angled), feature thin blades made of carbon steel, and are often used by professional restaurant chefs. Their light weight and hard blades make them best for people who value sharpness and precision over power. They also tend to hold their edge for longer. The straighter shape of that edge means these knives lend themselves to an up-and-down slicing motion rather than the rocking technique you’d use with a Western-style knife.
There are also Western-style Japanese knives like the Mac: These versatile knives are double beveled, but made of a more durable steel that takes less work to maintain. Some of these hybrid knives (though not the ones featured here) have asymmetrical edges, sharpened to two different angles, which contributes to the sharp blade. Two common shapes in the US are the gyuto (which means “beef sword”) and the shorter santoku knife.
Alfiero likes and uses both single and double bevels, but his chef’s knives, paring knives, and butchering knives are all 50-50. “It’s just easier to maintain and sharpen,” he says. He also notes that it can be harder to learn to cut straight with a single bevel, particularly for vegetables: “You always have that angle pushing you backward. Your knife kind of wants to go with that big hard bevel, so I prefer 50-50 for that stuff.”
What’s the deal with steel?
The more you start researching chef’s knives, the more likely you’ll start seeing manufacturers and reviews talking about the type of steel the knife was made from. Steel is a unique metal—at its base, steel is an alloy of iron and carbon, improving the strength and flexibility of iron. When heat treated and quenched, steel hardens. The harder the steel, the easier it is to add an edge that stays sharp for longer. The number one thing that affects how hard steel can get is its carbon content. More carbon, harder steel. There is a drawback to higher carbon levels though.Pure carbon steel is susceptible to rust and corrosion, and the harder steel gets, the more brittle it becomes.
That’s where stainless steel comes along. By adding other minerals like chromium and molybdenum to the alloy, stainless steel becomes rust-proof and corrosion-resistant. But the more minerals you add to the alloy, the less room there is for carbon, which means softer steel that’s harder to sharpen. The most common stainless steel you see in a kitchen is 18/10 stainless steel, which refers to 18% chromium and 10% nickel. This steel is extremely rust-resistant and commonly used for silverware and cookware. It only has 0.1% carbon content, though, making it nearly impossible to sharpen into a knife that can cut cleanly and stay sharp. For kitchen knives, the two types of steel you see commonly used are labeled as carbon steel and high-carbon stainless steel.
Carbon Steel
Carbon steel is a pure form of steel with little or no additives. It’s a popular type of steel for high-end knives from Japan and can be sharpened to a finer edge, which improves its cutting ability and the ability for that edge to stay sharper longer. A popular carbon steel variety is White #2 steel, and it has around 1.2% carbon content. Because carbon steel doesn’t have corrosion-resistant additives, though, it’s very susceptible to rust, and it’s more likely to chip when cutting through harder material, like bone. It also tends to be more expensive. Knives made from carbon steel are better options for professional chefs and knife enthusiasts who don’t mind the extra upkeep or the initial cost.
High-Carbon Stainless Steel
Most high-end knife manufacturers have found a compromise between carbon steel and stainless steel, usually referred to as high-carbon stainless steel. The name is somewhat of an oxymoron—steel isn’t able, generally, to qualify as “high-carbon” if it has enough additives to give it a stainless quality. Rather than being high-carbon steel that is stainless, high-carbon stainless steel more describes a stainless steel that has a higher carbon percentage than most stainless steels. In any case, the term is more descriptive than scientific—there aren’t strict definitions for where the cutoff percentage is for carbon content for something to be carbon steel or not. Nearly all the knives we tested are made from high-carbon stainless steel, and many manufacturers have their own unique formulas they use to tweak corrosion resistance and hardness. Other manufacturers use traditional knife-making techniques to work around this. For example, the VG-MAX and VG-10 steel used in the Shun and Tojiro winners both have 1.0% carbon content, a bit less than White #2 steel. They also have added minerals like chromium and molybdenum to give them some rust resistance, but they’re still more susceptible to wear than the 18/10 in your silverware drawer. To protect the higher-carbon knife edge, Shun uses a Damascus forging process, in which corrosion-resistant steel is folded into higher-carbon steel in multiple layers. You can see the unique wood burl pattern of those on the outside of those knives. Tojiro uses a method called san mai, where the VG-10 core is jacketed in a layer of corrosion-resistant stainless steel on either side, giving protection to the outside edges of the blade while retaining a harder edge.
How do you sharpen a chef’s knife?
Once you’ve found your perfect chef’s knife, show it the respect worthy of a prized kitchen tool. You can get your knives professionally sharpened, of course, but we’re of the opinion that you should only do that once a year, max—think of a professional sharpening as a haircut, whereas sharpening at home is more of a trim. A professional sharpener will remove more steel from the cutting edge than you would at home, which can affect the longevity of your knife. What tools do you need to maintain that new knife’s sharp edge at home, you might ask? Two things: a honing rod and a knife sharpener. And no, they are not interchangeable.
What is a honing rod?
A honing rod is used to keep an already-sharp knife in tip-top shape by aligning the existing edge of your blade. Step right this way for more about honing rods.
Looking to brush up on your knife skills? Head right this way. And if you’re looking to expand your kitchen knife collection even further, check out our favorite nakiri knives and bread knife.
