Knife Buying Guide NZ: What to Buy (2026)
Buying a great kitchen knife is one of the best upgrades you can make in the kitchen. The right knife feels comfortable, stays sharp longer, and makes prep faster and safer.
This knife buying guide for New Zealand explains which knives you actually need, how to choose blade styles and steel types, and how to care for your knives so they last for years.
Quick Guide
- Which knives do you really need?
- Chef’s knife vs Santoku vs Utility
- Knife steel and hardness explained
- Handles and comfort
- Care, storage and sharpening
- FAQs
Which knives do you really need?
Most home cooks in NZ only need a few excellent knives rather than a large block set. A small, high-quality kit covers almost everything.
The essential 3-knife setup
- Chef’s knife (or Santoku): your main everyday knife
- Paring knife: peeling and small precision work
- Serrated bread knife: bread, tomatoes and delicate crusts
From there, add speciality knives only if you cook specific foods often (for example, a carving knife if you roast frequently).
Shop: Kitchen Knives
Chef’s Knife vs Santoku vs Utility
Chef’s knife
The chef’s knife is the most versatile knife. It is great for chopping, slicing and dicing, and the curved blade supports a rocking motion.
- Best for: vegetables, herbs, meat prep, everyday tasks
- Typical size: 20cm is the most common all-rounder
Santoku
The santoku is a Japanese-style all-purpose knife with a flatter edge profile. Many cooks love it for push-cutting and vegetable prep.
- Best for: vegetables, fish, boneless meats
- Typical size: 16–18cm
Utility knife
A utility knife sits between a chef’s knife and a paring knife. It is handy for fruit, sandwiches and smaller slicing jobs.
- Best for: smaller prep tasks when a chef’s knife feels too big
Knife Steel and Hardness (Simple Explanation)
Knife performance comes down to steel quality, how the blade is heat-treated, and the edge geometry. Steel is often described in simple terms like “stainless” or “carbon”, but quality varies widely.
Stainless steel knives
- Pros: easy to care for, resistant to rust, great for everyday use
- Cons: edge retention varies by quality and heat treatment
High-hardness Japanese-style steel
- Pros: can take a very sharp edge and hold it well
- Cons: can be more brittle if used on hard bones or frozen foods
Practical takeaway: If you want low-maintenance, choose quality stainless steel. If you want maximum sharpness and precision, choose a premium Japanese-style blade and treat it with care.
Handles, Balance and Comfort
Comfort matters. A knife that fits your hand well is easier to control and safer to use.
- Grip: try a pinch grip (thumb and forefinger on the blade) for control
- Balance: a well-balanced knife feels stable and reduces fatigue
- Handle material: choose what feels secure, especially when wet
If you can, hold a knife in-store to feel the balance and handle shape. Small differences make a big difference over time.
Care, Storage and Sharpening
Storage
- Use a knife block, magnetic strip, or blade guards
- Avoid loose storage in drawers as it damages edges
Cutting boards
- Use wood or quality plastic boards
- Avoid glass, granite or ceramic boards (they blunt knives quickly)
Sharpening vs honing
- Honing: straightens the edge between sharpenings
- Sharpening: removes steel to create a new edge
For most households, regular honing plus periodic professional sharpening keeps knives performing beautifully.
Shop: Knife Sharpening
Recommended Premium Knife Brands in NZ
If you are investing in quality, choosing a trusted brand makes a big difference in edge retention, balance and long-term performance.
- Kai Shun: premium Japanese-style knives known for sharpness and precision
- Zwilling: high-quality German-engineered knives for everyday durability
- Miyabi: refined Japanese craftsmanship with excellent edge performance
Shop: Kai Shun | Zwilling | Miyabi
FAQs
What is the best knife for a home cook?
A quality chef’s knife (or santoku) is the best starting point. Choose a size that feels comfortable and a handle that suits your grip.
Is a knife block set worth it?
Often, it is better to buy fewer, higher-quality knives you actually use. Many block sets include fillers that rarely leave the block.
How often should I sharpen my knives?
It depends on use, but most home cooks benefit from sharpening a few times a year, with honing in between.
What cutting board is best for knives?
Wood or quality plastic boards are best. Avoid glass, stone or ceramic boards as they blunt edges quickly.
What size chef’s knife is best?
For most home cooks, a 20cm chef’s knife is the best all-round size. If you prefer something slightly smaller, a 16–18cm santoku is a great option.
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