Best kitchen utility knives according to redditors

We found 86 Reddit comments discussing the best kitchen utility knives. We ranked the 41 resulting products by number of redditors who mentioned them. Here are the top 20.

Next page

Top Reddit comments about Kitchen Utility Knives:

u/Alfonso_X_of_Castile · 10 pointsr/knifeclub

If you don't want to sharpen that, just buy an inexpensive kitchen utility knife and bring it in.

Here are some options:

Kiwi knife.

Victorinox utility knife.

Ceramic utility knife.

Your boss is right. You work at a produce market, you should not be using a RAT 1 to cut corn.

u/kaidomac · 4 pointsr/grilling

(part 2)

I recommend toasting the bun while you're cooking the burgers. That gets the buns nice & warm and also gives them a nice crispy interior. If you're near an indoor oven, you can simply toast a whole bagful at a time. If you're out at a park or campground, just do them along with the burgers on the cooktop. So you can pump them out per-burger or in batches, depending on what equipment you have available. If you have a regular grill handy, you can use that to toast up a bunch of buns as well. A couple tips on buns: first, use mayo instead of butter on the inside of the bun to fry it up:

Second, put a thin layer of mayo on the inside of both pieces (after toasting the bun, but before serving it). This makes kind of a waterproof barrier, so if you want to load up a bunch of wet ingredients like pickles, tomatoes, etc., it doesn't make the bun all soggy (also tends to happen when the meat juices run out of the burger). I use an awesome $5 condiment knife for this, makes quick work of spreading with no screwing around: (sooooo much better than a regular butter knife!)

Melting cheese is important too. Here's a shootout of flavor vs. melt-ability for pre-packaged cheese slices:

For veggies & stuff, you'll want to pre-slice these as well. You can do it with a knife, a food processor, or a Salad Shooter. Slice up onions, tomatoes, etc. ahead of time. Some stores even sell pre-sliced veggies if you're feeling lazy (I use these when we do cookouts at work for 150+ people). If you need an awesome knife, get a Dalstrong for $120, this sucker is like a scapel:

For lettuce, just buy a few heads, cut & wash them (salad spinner optional, if you want smaller pieces), and then stick the leaves between paper towels & put it in a box (lasts well over a week this way). Read more here:

For condiments, use a muffin tin & some plastic spoons: (no bottle explosions all over someone's burger)

So pretty much what it boils down to is:

  1. Get a good hardware kit set up (and test it out so you know what you're doing)
  2. Prep everything you can beforehand (make meat balls, slice veggies, wash lettuce, etc. & throw it all in a cooler)
  3. Setup a condiment buffet (ketchup, mayo, mustard, BBQ sauce, sliced veggies, pickles, etc.) & start grilling!

    Writing it out like this seems overly-complicated, but it's really not. You have to buy some semi-pricey stuff up front, but that pays off in being able to make delicious burgers FAST for yourself, your family, and for a crowd. Plus, with the different smashburger techniques, you can have a whole crowd fed in 30 minutes instead of slaving over the grill for hours, so you have more time to enjoy the party!

    You now know everything I know about making burgers fast for a crowd. HTH.
u/[deleted] · 4 pointsr/vegan

cast iron skillet, cast iron french oven, cast iron deep saute pan, stoneware roasting tray/huge lasagne dish, stainless steel sauce pan and steamer and a stainless steel pasta pot with straining basket and steamer insert. my cast iron and stoneware is le creuset, so it's not at all cheap but i love them... i allowed myself to buy one piece each year at my local expensive department store when they had their yearly super-sale.

i'm a firm believer in having a few awesome pieces of kitchen kit... the cast iron holds and distributes temperature way better than flimsy non-stick stuff which makes cooking a more enjoyable experience, and being heavy means i can stir things with one hand without wondering if i'm going to knock the pan about etc. i also don't mind that they are nice bright colours and colour coordinate well with the rest of my kitchen ;)

in addition to the pots and pans side of things i have a Global chef's knife and a Global vege knife... but the thing i rave about the most is also the cheapest, i always keep a few victorinox tomato knifes on hand so i can have one in the dishwasher, one to use and one lost somewhere ;)

u/NinjaSupplyCompany · 3 pointsr/Cooking

I'll be totally honest with you, the one knife i have been lusting after for like a year now is the Shun Ultimate Utility.

Goes against everything i preach to spend that much on sandwich knife, but man, the thing is awesome. Maybe i will make it my goal to try to get a free one from Shun...

u/bc2zb · 3 pointsr/AskCulinary

Sounds like a Shun utility knife. I don't know if other brands make them though.

u/ms_slyx · 3 pointsr/BuyItForLife

After some further research around /r/buyitforlife, we're asking for some Wusthof knives. We decided on a cook's knife, a pairing knife, and a serrated knife, along with a wood block with honing steel and scissors for storage. Total price: just over $250. Can't wait!

u/Unabomber007 · 3 pointsr/BuyItForLife

This is what I use with a magnetic knife holder. They are ersatz steak knives and what I use for all kitchen tasks. I got a 6 pack.

The only other knife I have is a big chef's knife by Victorinox Forschner that has been in the family for ~75 years. We also have one Kmart bread knife that is used once every year or so.

The BuyItForLife hive mind is sets of knives is super dumb. Buy individuals and use a magnetic holder for storage. If you aren't Sharpening Bob....look on faceplace or google and you can find someone local who will do knives for $1/inch...there's a local to me that has a 1 day turn around and uses the Wicked Edge system and returns lasers back to me....even my lawn mower blade drew blood.

u/abakedcarrot · 3 pointsr/chefknives

this one is kinda small but dirt cheap - its the one that comes in some of the soba making sets -

heres another with scales, same length -

this one is made by Kai and is a little nicer i think. same length? -

tojiro makes one apparently - same length -

u/king_human · 2 pointsr/knifeclub

How about this one?

I don't know if Amazon is the best place to buy it, but I have one of these in my kitchen and it's a fine knife.

u/nachodotcom · 2 pointsr/Chefit

Actually, the Tojiro isn't labeled as a nakiri, but it's similar in shape.

So, I'm not sure between it and the Mercer nakiri.

My knife knowledge is limited, to say the least.

Here's the Tojiro

u/kittehmew · 2 pointsr/Random_Acts_Of_Amazon









u/FriedDuckEgg · 2 pointsr/Knife_Swap
u/jdquinn · 2 pointsr/electricians

Yeah, Benchmade is an expensive way to replace blades if you're hard on them. I have a Husky lock-back fast-change utility knife similar to this but with a push-button blade release, and keep Lenox blades around as my work knife, and my Benchmade doesn't make it out of my pocket when I'm working. Before that, I was also dulling expensive knives really fast for no good reason.

u/bobadrunk · 2 pointsr/knifeclub

$100 - Wusthof 8" Chefs Knife

$40 - J.A. Henckels 8" Chefs Knife

$35 - Victorinox Fibrox (If you want the Victorinox but don't like the handle, get the rosewood version for a couple bucks more)

Then get their corresponding utility/paring knives for smaller/finer work. Personally, I went with the Henckels I listed mainly for aesthetics and value and got a Tojiro DP Petty Knife, mainly because I'm used to heavy western chef knives but I also wanted to try out a Japanese style kitchen knife. Learn to handle a knife properly, get a good cutting board (end-grain wood boards ideally), and they should last you for life.

u/PotatoAcid · 1 pointr/chefknives

Maybe this Wusthof or this F. Dick?

u/usblover101 · 1 pointr/EDC

I switch between a ACE brand folding box cutter (Lenox Gold blades) and a Kershaw Leek.

When I had an office job, the Leek was an excellent knife for opening packages/cutting threads from fraying clothes/removing staples in a pinch. Now my job is in a manufacturing plant so i'm cutting zip ties/declogging tape dispensers/cutting thick cardboard & heavy duty nylon tape. The tip on the Leek is just too fragile for any sort of work that isn't cutting basic cardboard/fabric/paper/bags IMO. Good knife but suited for light EDC not trade-based EDC.

u/IDFKwhereGilliganIs · 1 pointr/Random_Acts_Of_Amazon

/u/kittehmew is pretty much all of the amazing and wonderful that anyone could possibly be. Our friendship is unique because we actually met through this sub, and live less than ten miles from each other. She is by far the most encouraging person when it comes to giving me inspiration for school. She could really use one of these knives because her's really suck, and sucky knives aren't safe. And if she cuts a finger off she can't text me anymore XD.
Thanks for the contest!

Edit: I shouldn't enter contests do early, because apparently I don't have any reading comprehension. Here is her stuff I need WL

u/Medium_Well · 1 pointr/Cooking

I've got the 6-inch classic JA Henckels utility knife in my block, and 9 times out of ten, it's the one I reach for.

Full tang, fits in the hand beautifully, and hones easily. It's much lighter and better balanced than the 8-inch chef's knife, making it a great multipurpose option for dicing vegetables or doing quick work with meats. The chef's knife comes out when I have denser foods or bigger tasks to deal with.

u/SplooshU · 1 pointr/chefknives

I just picked up the Tojiro Kitchen Knife F-502 for home use as I wanted something to try out the nakiri form/fit and still have something that I'd use for quite a while. VG-10 sandwiched between stainless with a nice long contoured western handle that allows for a variety of grips. However, it's pretty light and thin.

When you say hard vegetables, do you mean like butternut squash and other thick-skinned ones? If you're bent on Japanese blades, maybe consider a Usaba? That's supposed to be a heavy single-bevel knife devoted to hard vegetable prep. Or maybe a Deba (single-bevel) / Western-style Deba (50/50 grind) to split through those hard veggies.

u/chobap · 1 pointr/Cooking

I think it's a utility knife! I actually went and bought the same one after watching his shows. It was my first knife and I still use it regularly. It really is versatile and I love it :)

u/snowboo · 1 pointr/chefknives

Bah, the automoderator removed my post, so I'll try again...
These are the ones I'm looking at:
Shun Sora Utility (plastic handle):

Shun Classic U2 (wood):

Shun Premier:

u/beefarm · 1 pointr/chefknives

Is it this knife?
might be worth it to get teh classic.

I heard that the Sora handles fall apart. Don't know if it's true or not.

u/danthebeerman · 1 pointr/Cooking

I picked up this Tojiro DP nakiri for cheap and love the hell out of it. I have an 8" Fibrox chef knife that I use for most things, and I'm debating on replacing it with a comparable Tojiro!

[Yes, the non cutting sides of the knife are super sharp. Caught myself for the first time the other day as I was chopping carrots.]

u/klevenisms204 · 1 pointr/BuyItForLife

do you like sandwiches? a nice sandwich knife/condiment spreader is good.

dont think its 'bifl', but we have this zyliss one, and it spreads mayo like a son of a bitch

u/wine-o-saur · 1 pointr/food

Get this knife and wet it. Saw gently through the roll. Also, that knife is the most useful thing ever, I have three now.

u/Guvmint_Cheese · 1 pointr/Cooking

Set of 2 Kiwi knives with wood handle, $11.79.

When they are no longer sharp in a few years, get two more.

Repeat 20 times.

u/Spyders95 · 1 pointr/knifeclub

Sooo, I might be a little too late for this, but... Amazon appears to be selling the original bronzed version. I'm really tempted to get it to see if it actually is the bronze version but I'm also wanting to get a Marathon TSAR so I'm stuck between a rock and a hard place.

u/spankyiloveyou · 1 pointr/Cooking

I have three knives

I use an antique made-in-France Sabatier 10 inch knife, sold here

A made-in-Japan Tojiro nakiri, sold here

And a made-in-China Chinese cleaver, sold here.

I don't like German knives because it doesn't suit my style of cutting. My most expensive knife was a hundred dollars. Don't spend too much money.

u/fiskedyret · 1 pointr/chefknives

Hi there, your post includes a tracking/referral link. which triggers the fuck out of reddits sitewide spam filter.

if you update your post to have this as the link for the tojiro. i'll get the post approved.

u/Kenmoreland · 1 pointr/AskCulinary

A bread knife is a good option, but I have a short serrated knife I use more. There are many types, with different names. You might like a tomato knife, or a sandwich spreader, or even a sausage knife.

u/i_know_tofu · 1 pointr/vancouver

Call me crazy, but these cheap Kiwi knives are super sharp, super long-lasting, and super cheap. I own several high end knives but these are now my No. 1 go to. I treat them like I do my finer knives, and they are the absolute bomb.


Try them out! You have practically nothing to lose!

u/masamunecyrus · 1 pointr/AmazonTopRated

Additional variations:

| Price | Series | Style | Size | Color | Link |
$33.79 | Legend | Chef | 5" | White | Link
$50.96 | Legend | Chef | 6.7" | White | Link
$66.99 | Revolution | Chef | 7" | White/Black | Link
$69.95 | Revolution | Nakiri | 6" | White/Black | Link
$46.41 | Revolution | Santoku | 6" | Various | Link
$35.31 | Revolution | Santoku | 5 1/2" | Various | Link
$29.95 | Revolution | Slicing | 5 1/4" | White/Black | Link
$30.25 | Revolution | Utility | 5" | White/Black | Link
$20.20 | Revolution | Paring | 4" | White | Link
$19.80 | Revolution | Paring | 3 1/7" | Various | Link

u/UncannyGodot · 1 pointr/chefknives

What kind of cheese? If you're working with semi-hard or hard cheese, I'd favor something a little thicker than the usual petty. If you're cutting cheese on the line for charcuterie platters you're going to end up rushed at some point and you wouldn't want to chip a hard, thin petty in the middle of service.

Henckles makes something they call a prep knife that I think would work really well. Here it is from Cutlery and More, here it is from Amazon to save on shipping if you have Amazon Prime. Wusthof has a similar "Asian" utility knife and has also just introduced a slightly larger multipurpose prep knife, but they're a little more. If you want to save a little cash you could also look at a Fibrox utility knife instead, which is an effective knife.

Personally, I'd favor the Henckels. I have the paring knife from that line and it has taken some real beatings.

u/Chocu1a · -1 pointsr/chefknives

Get a ceramic hone and you shouldn't need to sharpen that blade more that a couple times a year. You might look into a nakiri for veg prep.

Tojiro Kitchen Knife F-502

I used to own a work sharp. Took a lot of metal off my knives. I would take the time to learn to sharpen on stones.