Editors
The Knives & Pans editorial team
Knives & Pans is run by a small editorial team. We test kitchen tools the hard way and write up what's worth your money — and what isn't.
The team
Recent posts
Saturday Edit · 2026-05-09
Chef's knife limits: three utilities that cut precise
The chef's knife rules roundups for versatility on big tasks. Shorter utilities excel where length overwhelms herbs, fruits, small proteins. These three deliver control the 8-inch blade can't match.
Saturday Edit · 2026-05-08
8-inch chef's knives: forged German vs thin rivals
Roundups crown forged German chef's knives like Henckels Classic. We argue thinner stamped and Japanese blades control better for home prep. Three picks prove heft trades precision for pro endurance most kitchens skip.
Saturday Edit · 2026-05-04
Skip Shun exotics: three chef's knives built for home grit
Shun and Global draw the eye in every roundup with Damascus layers and heritage. We're picking three blades that grip through juice, slice bone-off meat, and dishwasher clean without ritual sharpening or heirloom cost.
Saturday Edit · 2026-05-04
Skip the hefty chef's knife: three Japanese blades that slice without strain
Heavy German chef's knives dominate roundups with promises of control through mass. We're arguing for lightweight Japanese alternatives that preserve precision across long prep sessions. Three picks that handle daily tasks better by staying light.
Saturday Edit · 2026-05-04
Skip the knife block: three stamped knives that do every job
Knife blocks promise a complete kitchen arsenal. They deliver clutter. Three stamped singles from pro brands cover all cuts without the waste.
Got a tool you swear by? Disagree with a pick? Reach the team at editor@knivesandpans.com.