The relationship between a cook and their knives is a hallowed one. Professional chefs will usually refuse to use any other knives than their own, and the craft behind producing some knives can be as impressive as the dishes they help create. 

But for the home cook, knowing where to start when on the hunt for a new knife can be a bit intimidating. Prices range from the very cheap to the eye-wateringly expensive; there’s a heap of promises and marketing-speak vying for your attention and the sheer number of shapes, sizes and styles of blades out there is overwhelming.

Once you work your way through the fluff, however, it’s actually pretty simple. And having a good set of knives is probably the most important thing you can own as a cook. A solid, sharp knife is safer than a poor, blunt one, and being able to chop, slice and dice your way through a plethora of ingredients with ease makes cooking far more enjoyable. 

Before you get into what sorts of knives you want, however, take a look at the credentials of the company producing them to make sure they’re something you can rely on. Victorinox has been in the knife game since 1884, and is loved equally by both professional chefs and home cooks. Timeless style and strong, sharp blades you can always trust to get the job done – they’re a solid choice whether you’re starting out or a seasoned pro.

Do you need 15 different types of knife in the home kitchen? Probably not. It’s far better to spend your money on two or three really solid knives which you’ll use all the time. And top of any cook’s list should always be a real workhorse – a knife that can tackle almost any job. 

Do you prefer to chop with a ‘rocking’ motion? Then the classical European ‘chef’s’ knife is for you. With a long, slightly curved blade, a pointed tip for piercing and a thicker heel for chopping through tougher veg and meat, it can do pretty much anything you need.

If your chopping style is more ‘up and down’, then you should go for a ‘santoku’ – the Japanese equivalent of a chef’s knife. This blade is less curved and tends to be a little shorter and lighter – but still just as pleasing to use. Both the santoku and chef’s knife are designed to be as multifunctional as possible, and every cook should have one in their arsenal.

You can get slightly different sized chef and santoku knives, but they generally sit around the 15-20cm mark. Some santoku knives have fluted edges, too – little divots in the blade which stop whatever you’re slicing sticking to your knife. This is where personal preference comes in – the size and features your knife has will all come down to what you (and your hand!) likes best.

That’s the blade sorted – but don’t forget the handle. After all, this is the bit of the knife you’ll actually be holding, so it needs to be ergonomic and comfortable. Plastic, wood and metal tend to be the most common materials, but the shape of the handle and how it feels in your hand are what you should really focus on. Victorinox’s Wood collection is the perfect example of form meeting function: ultrasharp, strong blades set in a polished wooden handle that sits naturally in the palm.

Once you’ve settled on your workhorse knife, you could call it quits – but there are a few more knives every home cook tends to reach for when required. The most common styles of knife you’ll find in a kitchen are:

There are, of course, dozens of other knives out there, but once you have your chef or santoku, which knives you should go for next depend entirely on what you like to cook. Love being thrifty and jointing your own meats? A cleaver is a must-have. Avid baker? Your bread knife should be top-class. Fan of fish? A filleting knife will make preparing them a breeze. 

It’s an easy tick list to follow:

And that’s it! Follow these steps and before you know it you’ll be able to tackle any prep project in the kitchen – slicing, dicing, carving and filleting your way to culinary mastery.