Collection: Knives

Which knives do you actually need?

Most cooking needs just three knives, not a big block. A chef knife, or a santoku knife, is the workhorse for chopping, slicing and dicing almost everything — if you buy one good knife, make it this. A paring knife handles small, fine jobs like peeling and trimming. A serrated bread knife cuts bread, tomatoes and anything with a skin or crust. Those three cover the vast majority of prep. A big knife block or kitchen knife set looks impressive but often holds several knives you never touch — three sharp, quality knives beat a block of blunt ones.

What makes a good kitchen knife?

A few things separate a good knife from a frustrating one. The blade should hold a sharp edge and be made of quality steel — a sharp knife is safer than a blunt one, since a blunt blade slips and needs force. The knife should feel balanced and comfortable in your hand, since you'll hold it a lot. A full tang (the blade steel running through the handle) adds strength and balance. Weight is personal — some like a heavier knife that falls through food, others a lighter, nimbler one. Above all, it must take and hold a sharp edge.

Chef's knife or santoku — what's the difference?

Both are all-purpose knives, with a subtle difference. A chef's knife has a curved blade that rocks back and forth on the board, suiting a rocking chopping motion, and a pointed tip for fine work. A santoku is a Japanese-style knife with a flatter blade and a rounded tip, suiting a straight up-and-down chopping motion, often with dimples on the blade to stop food sticking. Neither is better — it's about your chopping style. If you rock the knife, a chef's knife suits; if you chop straight down, a santoku feels natural. Many cooks own both.

How do you keep knives sharp?

A sharp knife stays safe and useful with a little care. Hone the edge regularly with a honing steel, which realigns the edge between sharpenings and keeps it cutting. Sharpen properly with a sharpener or stone when honing no longer helps, restoring the edge. Cut on a wooden or plastic board, never glass or stone, which blunt and chip the edge fast. Hand-wash and dry knives rather than the dishwasher, which dulls and can damage them. Store them in a block, on a magnetic strip or with blade guards, not loose in a drawer where they knock and blunt.

Common questions

What knives do I really need?
A chef's knife or santoku for most jobs, a paring knife for small tasks, and a serrated bread knife. Those three cover the vast majority of prep better than a big block.

Chef's knife or santoku — which is better?
Both are all-purpose. A chef's knife has a curved blade for a rocking chop; a santoku has a flatter blade for straight up-and-down chopping. It comes down to your chopping style.

What makes a good kitchen knife?
Quality steel that holds a sharp edge, a comfortable balanced feel, and preferably a full tang for strength. A sharp knife is safer than a blunt one, which slips and needs force.

How do I keep knives sharp?
Hone regularly with a steel, sharpen with a stone or sharpener when needed, cut on wood or plastic (not glass), and hand-wash. Store them in a block or on a strip, not loose.

Can I buy a knife set in instalments?
Yes. Afterpay, Zip, Klarna and PayPal Pay in 4 all split it into four fortnightly payments. A $99 knife set is around 4 × $24.75.

Fill the kitchen

Knives pair with the prep gear. Add cookware to cook in, utensils for stirring and serving, and food storage for prepped ingredients.

A $99 knife set splits into four fortnightly payments of $24.75 with Afterpay, and Zip, Klarna and PayPal Pay in 4 work the same way. Everything ships from our Australian warehouse within 1–2 business days, with a 12-month warranty and 30 days to change your mind. We're family-run and Australian, going since 2016, rated 4.66 out of 5 across 5,363 reviews.