Knives

Choosing the right kitchen knives comes down to how you cook and the feel you prefer in hand. One of the biggest decisions is between German steel and Japanese steel — both widely used across kitchen knives Australia and suited to different cooking styles.

German steel knives, found in ranges like Baccarat SABRE, Wolfgang Starke and Le Connoisseur, are slightly heavier, highly durable and designed for everyday tasks like chopping, carving and slicing through tougher ingredients. Japanese steel knives — including Baccarat KIYOSHI, Global and Shun — are lighter, harder and hold a finer edge, making them ideal for precision work like slicing fish and fine prep. Both have a place in a well-equipped kitchen, and many cooks choose to use a mix of both.

If you’re building your setup, a knife block or kitchen knife set is the most practical and cost-effective starting point, giving you the core tools used daily. For more specialised needs, Japanese knife sets offer a precision-focused range for detailed prep and refined technique.

To keep your knives in the kitchen performing at their best, regular maintenance is essential. A honing steel helps maintain the edge between uses, while pull-through and electric sharpeners restore sharpness when needed. For Japanese steel knives, a whetstone is recommended to maintain the correct blade angle and finish.

Frequently Asked Questions

What are the best kitchen knives to buy in Australia?
The best kitchen knives depend on how and what you cook. For everyday home cooking, a quality chef's knife, santoku knife and paring knife will cover most tasks. Brands like Baccarat Damashiro, Global and Victorinox are consistently popular choices among Australian home cooks for their balance of quality, durability and value. A kitchen knife set is a great way to get a well-rounded collection in one purchase.

What is the difference between German steel and Japanese steel kitchen knives?
German steel knives are heavier and more durable with a slightly thicker blade, making them ideal for heavy-duty tasks like chopping, carving and slicing through dense ingredients. Japanese steel knives are lighter, harder and hold an extremely sharp edge, excelling at precision tasks like fine slicing and fish preparation. Both have their place in a well-equipped kitchen, and many Australian home cooks choose to have one of each.

How do I sharpen kitchen knives at home?
Regular sharpening keeps your kitchen knives performing at their best. A honing steel is ideal for quick touch-ups between uses, while a pull-through or electric knife sharpener makes it easy to restore a sharp edge at home. For Japanese steel knives, a whetstone is recommended to maintain the correct blade angle. Robins Kitchen stocks a full range of knife sharpeners to suit every knife type and budget.

What kitchen knives do I actually need?
For most home cooks, three knives cover the majority of tasks: a chef's knife (20–25cm) for general chopping and slicing, a paring knife for detailed work like peeling and trimming, and a bread knife for serrated cutting. From there, a santoku knife, carving knife or boning knife can be added based on your cooking style. A kitchen knife set is a practical and cost-effective starting point.

How do I store kitchen knives safely?
Proper knife storage protects both the blade and your safety. A knife block keeps blades sharp and your bench organised, while a magnetic knife rack is a space-saving option that keeps knives accessible. Knife sheaths and cases are ideal for protecting individual knives stored in a drawer. Avoid storing kitchen knives loose in a drawer, as this dulls the blade quickly and creates a safety hazard.