9 Best Knives for Cutting Cheese 2026

This crinkle-cut marvel redefines delicate slicing with surgical precision, making it a standout for those who value presentation as much as performance. The wavy serrated blade glides through soft cheeses like brie and camembert without compressing them, delivering not just clean cuts but decorative ruffled edges that elevate any cheese board. Crafted in Seki—Japan’s legendary cutlery capital—this knife blends traditional craftsmanship with modern utility, solving the common issue of smearing or tearing delicate foods.

In real-world use, the 10cm stainless steel blade proves ideal for controlled, small-scale slicing tasks: think portioning goat cheese, dicing boiled eggs, or segmenting ripe strawberries. At just 48g, it’s featherlight and perfectly balanced for one-handed precision, though its compact size limits effectiveness on denser or larger cheese blocks. The ABS resin handle withstands heat and resists slipping, but prolonged soaking may compromise long-term durability. It shines brightest during charcuterie prep, where aesthetics matter.

Compared to bulkier options like the DELFINA double-handled knife, this Seki model is all about finesse over force—ideal for entertainers and detail-oriented home chefs. While it doesn’t tackle hard cheeses like aged manchego, its niche is unmistakable: elegant, precision-focused slicing where appearance is paramount. It delivers boutique-level performance at a fraction of the cost of premium European sets, making it a smart pick for style-conscious users.

Meet the German-engineered powerhouse that transforms cheese slicing into a seamless, almost indulgent experience. Forged from high-carbon X50CrMoV15 steel and boasting a Rockwell hardness of 55–57, the Hammer Stahl knife holds a razor-sharp edge that powers through aged gouda and cheddar without chipping or dulling. Its quad tang design isn’t just for show—it delivers unmatched balance and wrist comfort, directly addressing hand fatigue during extended use, a common pain point with cheaper models.

Real-world testing reveals exceptional versatility: the perforated blade reduces drag, preventing soft cheeses like mozzarella from clinging, while the serrations chew through crusty bread or ripe tomatoes with equal ease. Measuring 5 inches, it offers enough length for confident slicing, yet remains compact enough for precise cuts on a crowded board. However, its full-tang heft might feel excessive for light-duty tasks like spreading butter. Dishwasher safe, but handwashing preserves its laser-honed edge longer.

Stacked against the Cutluxe Artisan model, the Hammer Stahl trades some ergonomic refinement for raw durability and a lifetime warranty that underscores its heirloom-quality build. It’s the go-to for cheese enthusiasts who demand a single, do-it-all knife with German precision and professional-grade resilience. While pricier than entry-level picks, its performance-to-longevity ratio outshines even higher-end rivals.

The Prodyne CK-300 is a workhorse in disguise—a no-frills, high-functionality knife built for those who want one tool to handle cheese, tomatoes, and more without switching blades. Its open-surface perforated blade slashes friction, letting it slice through sticky havarti or ripe peaches without drag or residue. The razor-sharp serrations bite instantly, minimizing hand pressure and eliminating the squish that ruins soft ingredients.

In daily use, this knife proves its worth beyond the cheese board: it powers through bagels, butter slabs, and heirloom tomatoes with remarkable consistency. The 5-inch stainless steel blade is durable and resists corrosion, while the Bakelite handle offers a secure, heat-resistant grip—critical during busy prep sessions. Though it lacks the refined balance of forged knives, its ergonomic shape reduces slippage during aggressive cutting. It’s not the most elegant, but it’s relentlessly practical.

Compared to the BOSKA Mini set, the Prodyne isn’t meant for delicate tableside service but excels in the kitchen where speed and durability matter. It’s the ultimate utility player—ideal for families, caterers, or anyone who hates cluttering drawers with single-use tools. While it doesn’t match the prestige of German steel models, it delivers unbeatable multi-tasking value in a rugged, no-nonsense package.

When you’re facing down a 10-pound wheel of aged cheddar, the DELFINA double-handled giant becomes indispensable—this is industrial-scale slicing brought home. Its 15-inch stomatal blade slashes resistance and prevents sticking, while the dual polypropylene handles let you apply bilateral pressure like a cheese guillotine, giving you the leverage needed for thick, dense blocks. It’s the only knife in this lineup designed to dominate large-format cuts with kitchen-scissor-like control.

In action, it slices effortlessly through massive wheels, layered cakes, and even cold butter with minimal crumbling. The high-carbon stainless steel stays sharp over repeated use, and the mirror-polished surface wipes clean in seconds—ideal for commercial kitchens or frequent entertainers. However, its size makes it awkward for small boards or delicate cheeses like brie. Storage demands dedicated space, and the prongs are absent, limiting serving functionality.

Next to the compact Seki or BOSKA models, the DELFINA is in a league of its own: not for finesse, but for force. It’s the ultimate tool for caterers, cheesemongers, or holiday hosts tackling large spreads. While overbuilt for casual use, its raw cutting power and dual-hand control justify its niche—outperforming standard knives when scale matters most.

The BOSKA Mini set is a masterclass in specialized design—four tiny titans engineered to handle every cheese texture with surgical accuracy. Each knife is tailor-made for a purpose: the forked tip for soft brie, the broad scoop for crumbly blue, the narrow blade for semi-hard gouda, and the sturdy edge for parmesan. Made entirely of stainless steel with non-stick polish, they resist residue and clean up effortlessly—perfect for post-party chaos.

In real use, the set eliminates cross-contamination and ensures each cheese is served properly, enhancing both flavor and presentation. At just 5 inches, they’re ideal for tableside use, fitting neatly on charcuterie boards without dominating the layout. While not full-sized kitchen tools, their precision outshines single-knife solutions when serving diverse cheese platters. The 10-year warranty signals BOSKA’s confidence in their longevity.

Compared to the 6-piece wooden-handled set, the BOSKA knives win on hygiene and durability—no porous wood to harbor bacteria. They’re the smart choice for frequent entertainers who want a sleek, modern, and dishwasher-safe solution. Though not for heavy chopping, their specialized efficiency and easy maintenance make them a standout for hassle-free hosting.

This charcuterie dream team brings artistry and function together in a single, gift-ready package. With six mini knives—each tailored for a specific task from spreading creamy brie to spearing cubed cheddar—it solves the one-knife-does-all compromise by embracing purpose-driven design. The wooden handles add warmth and elegance, while the stainless steel blades resist rust and deliver reliable performance across soft, hard, and crumbly cheeses.

In practice, the set transforms cheese boards into curated experiences: the narrow plane knife shaves manchego into ribbons, the spade knife crunches through aged cheddar, and the spreader glides through butter without tearing crackers. The ergonomic grips ensure comfort during extended use, and the lightweight build makes them easy to store. However, the wooden handles require handwashing, which may deter those seeking low-maintenance tools.

Against the BOSKA set, this one trades full-metal hygiene for aesthetic charm and broader functionality. It’s the ultimate starter kit for new homeowners or gift-givers, offering unmatched presentation and variety at a budget price. While not as durable as forged steel, its style, versatility, and gifting appeal make it a top contender for social hosts.

Don’t underestimate this penny-pinching performer—the Chef Craft knife delivers far beyond its sub-$6 price tag. Its 9.5-inch serrated blade features cutouts that reduce surface contact, letting it glide through soft cheeses without sticking, while the pronged tip doubles as a mini fork for serving slices directly onto crackers. It’s the definition of no-nonsense utility, built for budget-conscious households that still want reliable performance.

In everyday use, it handles block cheeses, cold cuts, and even tomatoes with surprising agility. The full stainless steel blade resists rust, and the plastic handle stays cool and slip-free during use. It’s dishwasher safe, making cleanup a breeze—ideal for quick snacks or lunch prep. However, the handle feels hollow and lacks the heft of premium models, leading to slight wobble during heavy cutting.

Compared to the Hammer Stahl or Cutluxe, it’s clearly a budget play—but it outperforms expectations. For someone who needs one affordable, functional cheese knife without frills, this is the go-to. It may not last decades, but for its price, it offers unbeatable entry-level value with real-world usability.

The Zyliss 4.5-inch slicer is a precision instrument for soft-cheese lovers who demand clean, consistent cuts without mess or effort. Crafted from Japanese stainless steel, its perforated serrated blade ensures minimal adhesion, making it ideal for sticky mozzarella, creamy brie, or even soft butter. The finger indents in the handle provide surprising control for such a small knife, reducing hand strain during repetitive slicing—a rare feature at this size.

In testing, it excelled at portioning fresh cheeses and assembling appetizer plates, delivering uniform slices every time. The 4.5-inch blade is short but effective for controlled cuts, though it struggles with thick or ultra-hard cheeses. The included safety sheath makes storage safe and convenient—perfect for families with kids. While it’s not a heavy-duty tool, its laser-focused performance on soft textures is unmatched in its class.

Next to the Seki crinkle knife, the Zyliss trades decorative flair for functional accuracy. It’s the best-in-class for soft and semi-soft cheeses, combining Japanese blade quality with thoughtful ergonomics. Though smaller than most, its precision and safety features make it a top pick for detail-oriented users.

The Cutluxe Artisan Series knife is the goldilocks of cheese tools—perfectly balanced, ruthlessly efficient, and built to last. Forged from high-carbon German steel at 56+ Rockwell hardness, its hollow-ground serrated blade slices through everything from runny cambozola to granite-hard pecorino with zero drag, while the triple-riveted pakkawood handle offers a luxurious, slip-resistant grip that feels like an extension of your hand.

Real-world use confirms its dominance: the non-stick perforations prevent adhesion, the pronged tip lifts slices effortlessly, and the full tang ensures durability under pressure. At 5 inches, it’s the ideal length—long enough for smooth strokes, short enough for control. It handles tomatoes, butter, and soft vegetables with equal finesse, making it a true kitchen multitasker. Only minor smudging on the blade after acidic foods hints at maintenance needs.

Against the Hammer Stahl, the Cutluxe matches German steel quality but adds superior ergonomics and a warmer, more refined aesthetic. It’s the best overall choice for users who want one premium knife that excels across all cheese types and serving scenarios. With a lifetime warranty, it’s not just a tool—it’s a long-term investment in culinary performance.