Limited Edition Collector Blades
Best Knife for Beginners: What to Buy First
What's the best knife for beginners? One good 8" chef's knife (or a 7" santoku if you prefer a smaller blade) in a tough, forgiving German-style steel, plus a small paring or utility knife. Softer steel around 56–58 HRC shrugs off beginner mistakes like twisting, hitting bone or the occasional drawer bump, and it's easy to hone back to sharp. Dalstrong's Gladiator 8" Chef's Knife ($79, 54–56 HRC) and Dalstrong Gladiator 6" Utility ($49) make a strong starter pair. When you're ready for a harder, finer edge, step up to the Dalstrong Shogun 8" Chef's Knife ($129, 62+ HRC).
Best beginner knives compared
| Dalstrong knife | Price | Steel | Hardness | Build |
|---|---|---|---|---|
| Dalstrong Gladiator 8" Chef's Knife | $79 | German X50CrMoV15 stainless | 54–56 HRC | G10, full tang, triple riveted |
| Dalstrong Gladiator 7" Santoku | $79 | German X50CrMoV15 | 54–56 HRC | G10, full tang, NSF certified |
| Dalstrong Gladiator 6" Utility | $49 | German X50CrMoV15 | 54–56 HRC | G10, full tang, NSF certified |
| Dalstrong Shadow Black 8" Chef's Knife | $119 | 7CR17MOV-X stainless, black titanium nitride coating | 58+ HRC | G10, full tang, rivetless, NSF certified |
| Dalstrong Shogun 8" Chef's Knife | $129 | AUS-10V Japanese steel core, 66-layer Damascus | 62+ HRC | G10, full tang |
Why German-style steel is beginner-friendly
Hardness is a trade-off. Harder steel (60 HRC and up) holds a keen edge longer, but it's more brittle and can chip if it's twisted, used on bone, or knocked around. Softer steel (around 56–58 HRC) is tougher and bends slightly rather than chipping, and a few strokes on a honing rod bring it back. That makes it ideal while you build knife skills. See Japanese vs German Knives.
Which knives does a beginner actually need?
- An 8" chef's knife for 90% of the work. See How to Choose a Chef's Knife.
- A paring or utility knife for small jobs. See Chef's Knife vs Utility Knife.
- Optional: a serrated bread knife for crusty bread and tomatoes.
That's it. A big block set is nice, but many of its knives sit unused. If a set's price works for you, see Best Knife Set Under $300.
How to choose your first knife in 7 steps
- Choose chef's knife or santoku. Rock or chop? See Bunka vs Santoku.
- Pick forgiving steel (about 56–58 HRC).
- Choose a full tang and a grippy handle for control.
- Stay at 7–8".
- Add a honing rod. See Honing vs Sharpening.
- Learn the pinch grip and the claw grip for your guide hand.
- Upgrade later. Once your technique is solid, a harder Japanese-style blade is a great second knife.
Checklist
- 8" chef's knife or 7" santoku
- 56–58 HRC steel
- Paring or utility knife
- Honing rod
- Wood or plastic board
Common mistakes
- Starting with the hardest, thinnest knife. It's unforgiving while you learn.
- Buying a 15-piece block. Most beginners use two knives.
- Putting knives in the dishwasher. See our dishwasher guide.
- Never honing. A few strokes before cooking keeps the edge aligned.
How we picked
We only list knives Dalstrong currently sells, with prices, steels and hardness taken from each live product page on November 3, 2026. We left out edge-angle figures on purpose: they vary with sharpening and aren't a reliable way to compare knives. Where we give general guidance, like sizes or bevel types, it describes typical knives in that category, so always check the specific listing before you buy. Prices change, so confirm on the product page.
Keep it sharp
Whatever you choose, use a wood or plastic cutting board, hone regularly, sharpen when honing stops helping, and hand wash and dry the knife right away. See Honing vs Sharpening and Can You Put Knives in the Dishwasher?.
Frequently asked questions
What knife should a beginner buy first?
An 8" chef's knife in tough, German-style steel (about 56–58 HRC), such as the Dalstrong Gladiator 8" ($79).
Is a Japanese knife good for beginners?
It can be, but harder Japanese-style steel is less forgiving of twisting and bones. Many cooks start with German-style steel and add a Japanese knife later.
How many knives does a beginner need?
Two: a chef's knife and a paring or utility knife. A bread knife is a nice third.
Is a santoku or chef's knife better for beginners?
Both work. A santoku is shorter and easy to control. A chef's knife is more versatile for big jobs and rocking cuts.
Do beginners need a whetstone?
Not right away. A honing rod handles day-to-day upkeep. Learn the whetstone or use a sharpening service when the edge stops responding.
Prices and specs are from each brand's own product pages, checked November 3, 2026. Prices change often. Sources: Dalstrong chef's, santoku and utility knife product pages.
