Cheese nights became a regular thing at my place, and I quickly realized not all knives are up to the task. That pushed me to explore better options.
I looked into over 40 popular knives and tested 15 of them myself, focusing on construction, materials, blade shape, handle design, and dishwasher safety. From there, I picked the 9 best that truly delivered.
Keep reading to find the perfect cheese knife for your next gathering.
Things I considered while choosing these products
- Blade shape for different cheese types
- Comfort and grip of the handle
- Rust resistance and long-term durability
- Suitable for soft and hard cheeses
- Unique features like forked tips
- Multi-use versatility beyond just cheese
- Ease of cleaning and maintenance
What’s the Best Cheese Knife?
| Product Name | Best For |
| 1. ZYLISS – Ergonomic Cheese Knife | Best-Overall |
| 2. PRODYNE CK-300 – Versatile Cheese Knife | Best-Value |
| 3. CUTLURE – Sharpness Cheese Knife | High-Quality |
| 4. HAMMER Stahl – Balanced Cheese Knife | Premium-Quality |
| 5. TUO Knife – Stylish Cheese Knife | Best-Affordable |
| 6. MATTSTONE & HILL – Sleek Cheese Knife | Budget-Friendly |
| 7. BOSKHA Holland – Classic Cheese Knife | Reasonably-Priced |
| 8. WÜSTHOF – Precision Cheese Knife | High-End |
| 9. KP2 Knives – Patented Cheese Knife | Most-Agile |
Best Cheese Knife
1. ZYLISS Cheese Knife – Slicer & Cutter for Block Cheese – Carving Knife for Charcuterie Boards – Cheeseboard Handheld Slicer – Cutter & Slicing Tool – 4.5″ – Gray & White
I wasn’t expecting it to arrive this quickly. The moment I held it, I could tell it would make cheese slicing feel much easier.
Construction and Material: What caught my eyes first was the overall build- it feels sturdy without being too heavy.
The stainless steel gives it a nice balance of durability and sharpness, and the surface doesn’t cling to the cheese as much, which I’ve found helpful when slicing soft varieties.
Blade: The plain edge blade is what really makes it work for soft cheeses. I’ve used it on brie, camembert, and even some crumbly blue cheese, and it slices through without dragging or ruining the shape.
It doesn’t crush the cheese, which has always been a problem with regular kitchen knives.
Handle Design: The handle has a simple, curved design that actually fits nicely in my hand. It doesn’t slip, and I don’t need to adjust my grip halfway through slicing. It’s not overly bulky, but it feels secure.
Dishwasher Safe: I’ve run this top-rated cheese knife through the dishwasher a few times and haven’t noticed any fading or dullness. It’s a relief not having to hand-wash it every time I use it.
Pros
- Non-stick surface resists cheese buildup
- Comfortable handle offers steady grip
- Durable stainless steel resists corrosion
- Balanced weight makes cutting easier
- Dishwasher safe for quick clean-up
- Sleek, modern look fits any kitchen
- Cuts evenly without squashing cheese
Cons
- Handle may feel small
- No protective blade cover included
2. PRODYNE CK-300 Multi-Use Cheese Fruit and Veggie Knife Silver
It showed up quicker than I expected and looked like it meant business. I gave it a go on some soft cheese and a few veggies- and it didn’t disappoint.
Construction and Material: What sold me first was the blade design. The open surface with those cutouts actually helps more than I thought- it stops cheese from clinging.
When I’m slicing through brie or a block of cheddar, I’m not constantly wiping the knife clean. That saves time when I’m putting together a snack board or prepping for guests.
It also handles softer veggies like cucumbers and even fruits like kiwi without slowing me down.
Blade: The serrated edge bites into both soft and hard cheeses with good control. I’ve used it on aged gouda, fresh mozzarella, and even goat cheese- all worked fine.
I also tried it on an avocado and a few apples. While it’s not perfect for paper-thin slices, it still cuts more cleanly than the regular knives I’ve used.
Handle Design: The grip has a nice shape that gives me control without straining my wrist. I especially notice the balance when I’m working through harder cheese or trying to get even slices for a platter.
Dishwasher Safe: I’ve run this best rated cheese knife through multiple dishwasher cycles and it still looks and works the same- no rust and the blade hasn’t dulled.
Pros
- Cuts soft and hard cheeses cleanly
- Open blade prevents cheese from sticking
- Sturdy stainless steel without extra weight
- Serrated edge works on other foods
- Grip offers good balance and control
- Dishwasher safe with no rusting issues
- Feels premium despite affordable price
- Good for slicing fruits and veggies
Cons
- Not ideal for thin slicing
- Doesn’t come with blade cover
3. CUTLURE Cheese Knife – 5″ Cheese Knife Slicer for Soft and Hard Cheese – Pronged, Serrated & Non Stick Blade – High Carbon German Steel,
The packaging gave off a nice first impression. It looked sharp, literally and visually, and handled both brie and gouda without sticking.
Construction and Material: I could tell right away this was no flimsy knife. It’s made from high-carbon German steel, and the weight, balance, and edge retention all point to quality.
I’ve used it on soft and semi-hard cheeses, and it performs better than any basic kitchen knife I’ve tried before. The blade hasn’t dulled even after weeks of regular use.
Blade: The wide cutouts along the blade are more than just design- they stop cheese from sticking, especially softer varieties like brie.
The serrated edge slices clean through without dragging, and the forked tip is a small but helpful touch for serving.
Handle Design: The pakkawood handle feels solid and looks great on a charcuterie board. It’s triple-riveted, so there’s no wobble or looseness. While it feels just right in my hand, someone with smaller hands might find it a little chunky.
Dishwasher Safe: This isn’t something I toss in the dishwasher. I’ve been hand-washing it after each use. The holes can be a bit tricky to clean around, but with a sponge wand or brush, it’s not a big deal.
Pros
- Cuts soft cheese without sticking
- Serrated edge grips thick rinds
- Blade stays sharp for weeks
- High-carbon steel feels solid
- Balanced weight makes slicing easier
- Handle feels secure during use
Cons
- Not dishwasher safe
4. HAMMER Stahl Cheese Knife – 5″
Unboxing felt refined, and the design caught my attention. It was sharp, well-balanced, and made preparing the cheese platter genuinely smoother and more enjoyable.
Construction and Material: The blade is made from high-carbon German X50CrMoV15 stainless steel, and from the first cut, it felt reliable.
With a Rockwell hardness between 55–57, it held its edge nicely through several cheese boards. I used it repeatedly during a wine night, and it still sliced like it did the first time.
Blade: This contender for the best cheese knife features a finely serrated edge and strategically placed cutouts along the blade. The serrations made slicing aged cheddar and Gruyère noticeably easier-delivering clean, precise cuts without crumbling.
The blade holes reduced drag when slicing softer cheeses, preventing sticking. I also appreciated the spear-shaped tip, which made serving directly from the board effortless.
Handle Design: The quad tang design means the steel runs along all four sides of the pakkawood handle. It gave the knife a grounded, balanced feel.
I did notice a slight ridge where the wood meets the steel- not rough, but I was aware of it during use.
Dishwasher Safe: Technically, the handle is resin-infused for extra durability, but I’ve avoided the dishwasher. I stick to hand-washing to preserve the look and finish. It dries fast and hasn’t lost any shine over time.
Pros
- High-carbon stainless steel blade
- Serrated edge cuts firm cheese clean
- Holes minimize sticking with soft cheese
- Balanced weight thanks to quad tang
- Pakkawood handle feels sturdy
- Spear tip helps with plating
- Suitable for tomatoes and fruit
Cons
- Not ideal for soft cheese
- Might feel heavy for some
5. TUO Cheese Knife – Tomato Knife Serrated Knife 5.5″ German knife Mutil-Use Pakkawood Handle Gift Box -Fiery Phoenix Series
Straight out of the box, this cheese knife impressed me- sleek design, good balance. I tried it on cheddar and blue cheese, and both sliced clean with zero sticking.
Construction and Material: The blade is forged from high-carbon German stainless steel, and after using it daily for a few weeks, I haven’t seen any signs of wear.
No flex, no rust, and the edge still feels sharp. It cuts cleanly through both soft brie and chilled, firm gouda. If you’re looking for something that feels durable without being bulky, this build hits a good balance.
Blade: The blade’s design actually solves a few annoying cheese-slicing problems. The fine serrated edge grips instead of smashing, which helps with aged cheddar or parmesan.
The perforations? They make a noticeable difference with softer cheeses- they don’t cling to the blade like they normally do. I also use the forked tip more than I expected- it’s convenient when transferring slices to a board without touching them.
Handle Design: The handle has a smooth, contoured feel, made from a polished composite wood that doesn’t slip. I like that it feels weighty without being heavy, and it’s shaped in a way that doesn’t dig into my hand.
Dishwasher Safe: I don’t put mine in the dishwasher. It might survive, but I think it’s better to hand wash and dry it. The handle’s sealed well, and water doesn’t soak in, which is a good sign.
Pros
- Serrated edge slices cheese with ease
- Perforated blade keeps cheese from sticking
- Forked tip moves slices easily
- Handle feels balanced and solid
- German steel holds its edge well
- Cuts fruits and veggies smoothly too
- Beautiful packaging, perfect for gifting
- Handle stays dry and comfortable
Cons
- Cleaning needs caution
- Slightly bulky for small hands
6. MATTSTONE Cheese Knife, HILL 4 inches Cheese Cutter, All Purpose Cheese Knife – Soft & Semi Hard Cheese Knife, Premium Stainless Steel, Triple Rivet Handle
The packaging was simple yet sturdy. The moment I picked up the knife, it felt solid in my hand- sharp, balanced, and surprisingly smooth through firmer cheese blocks.
Construction and Material: This cheese knife uses full-tang 420J2 stainless steel, which gives it a good balance of strength and weight. It doesn’t feel flimsy like some of the cheaper ones I’ve used in the past.
The polished finish adds a clean, professional touch, and even after multiple uses, there’s been no bending or warping.
Blade: The plain edge blade comes with several cut-out holes, which actually do a great job of keeping soft cheese from sticking. I mostly use it on goat cheese and brie, and the slices stay smooth and intact.
What I didn’t expect was how well it worked on firmer cheese too- cheddar, gouda, even smoked mozzarella.
Handle Design: The handle is made from ABS plastic and is triple-riveted into the full tang. It feels sturdy and well-aligned with the blade. More importantly, it fits naturally in my hand and stays comfortable.
Dishwasher Safe: I’ve run it through the dishwasher several times, and the handle and blade have held up just fine. No rust spots, no looseness in the handle or discoloration either.
Pros
- Full-tang stainless steel construction
- Blade holes reduce cheese sticking
- Works on soft and firm cheeses
- Ergonomic triple-riveted ABS handle
- Comfortable grip, even when wet
- Easy to clean in dishwasher
- Lightweight yet feels durable
Cons
- A little short for big blocks
- Needs regular sharpening
7. BOSKHA Stainless Steel Cheese Knife – Copenhagen Nr.2 For All Types of Cheese – Multi-Functional Cheese Slicer
Shipping was smooth, and the design caught my eye right away. The blade glided through harder cheeses easily, letting me slice without breaking them apart.
Construction and Material: The build quality feels solid. It’s made of stainless steel, which gives it a good balance of strength and weight. I like that the handle is hollow- it keeps the knife light, so my hand doesn’t get tired even if I’m slicing a lot.
Blade: The blade is a plain edge, but what really makes a difference are the holes along it. They stop soft or semi-hard cheeses from sticking, which used to drive me nuts with my old knife.
Now, slices fall right onto the plate without tearing. It works especially well on cheese like brie or Havarti.
Handle Design: The handle is comfortable and feels steady in my hand. It’s larger than some other cheese knives I’ve used, which I actually prefer. It gives me better control when I’m cutting.
Dishwasher Safe: I’ve tossed this knife in the dishwasher several times now, and it still looks and cuts like new. The blade hasn’t dulled, and there’s no rust. Being able to clean it easily is a huge plus for me.
Pros
- Blade holes prevent cheese from sticking
- Lightweight handle reduces hand fatigue
- Dishwasher safe without dulling blade
- Comfortable grip for firm cheeses
- Strong stainless steel construction
- Works well with soft cheeses
- Stays sharp after multiple uses
- Solid balance for better control
Cons
- Handle may feel too big
- Doesn’t include storage cover
8. WÜSTHOF Gourmet 5″ Cheese Knife
It showed up right on time and looked sharp. I sliced through a brie wheel- no drag, no mess, just clean cuts my old knife couldn’t manage.
Construction and Material: What stood out to me first was how lightweight the knife felt in my hand. It’s stamped from high-carbon stainless steel, and while it’s not the heaviest knife I own, it’s sturdy enough to handle both soft and semi-firm cheeses without bending or feeling flimsy.
Blade: The plain-edge blade is shaped for soft cheese, and those big cutouts actually matter. I’ve used other knives that turn creamy cheese into a sticky mess, but with this one, the slices drop away clean. I don’t have to keep wiping the blade, which saves time.
Handle Design: The handle feels solid without being bulky. It’s made from polypropylene and has three rivets that keep everything in place. I like that it’s full tang- gives me a bit more control when I’m slicing through denser cheeses.
Pros
- Cuts soft cheese without sticking
- Lightweight but still feels sturdy
- Blade stays sharp after multiple uses
- Slices come out smooth and clean
- Comfortable, well-balanced handle grip
- Full tang gives better control
- Doesn’t crush soft cheese textures
- Ideal for brie, camembert, goat cheese
Cons
- Doesn’t fit knife block
9. OKP2,The Cheese Knives with a Unique Patented Blade, Yellow
It arrived in great shape and had a quirky, fun look. I tested it on feta first and wow- the way it handled that crumbly texture blew me away.
Construction and Material: At first glance, it looked like plastic, but once I held it, I could tell it wasn’t flimsy. It’s lightweight yet solid, and the way it moves through different cheeses without gumming up makes it a reliable go-to.
I’ve used it on everything from goat cheese to firm Havarti, and it doesn’t cling or drag. Plus, it’s heat-resistant up to 430°F and doesn’t stain.
Blade: The plain-edge blade has this slightly flexible design that’s made slicing easier for me, especially with soft or sticky cheeses.
I noticed that the thin profile helps release slices without tearing them apart. Brie, camembert, even slices of semi-soft mozzarella- they stayed intact.
Handle Design: I really like the comfort grip. It’s soft and gives just enough control without digging into my hand. I use cheese knives pretty regularly, and this one doesn’t tire out my wrist.
Dishwasher Safe: I’ve run it through multiple dishwasher cycles and nothing’s changed- still slices cleanly and doesn’t warp or fade.
Others: Besides cheese, I’ve used it for slicing ice cream cake and even cupcakes for my niece. The rounded edge makes it safe enough for kids to help out too, since it won’t cut skin.
Pros
- Doesn’t stick to soft cheeses
- Flexible blade releases clean slices
- Comfortable grip, easy on hands
- Lightweight but still feels sturdy
- Safe for kids to handle
- Heat and stain resistant blade
- Dishwasher safe, no warping so far
Cons
- Not suitable for sharp cutting
Frequently Asked Questions About the Best Cheese Knife
Q: What kind of knife works best for soft cheese like brie or camembert?
A: From my experience, a knife with cutouts or a non-stick surface works wonders for soft cheese. It slices cleanly without dragging or smashing, which is exactly what I want when serving brie or camembert during wine nights.
Q: What’s the benefit of a forked tip on a cheese knife?
A: I didn’t think I needed one until I had it. That forked tip helps me serve slices without using my fingers or switching tools. It’s small but super useful when setting up a cheese platter for guests.
Q: Can one knife work for both hard and soft cheeses?
A: I’ve used some that can handle both pretty well- especially ones with serrated edges. They grip hard cheese better and still glide through soft ones. Not every knife manages that balance, but the ones I use now actually pull it off.
Q: Are there knives that can slice cheese without crushing it?
A: Yes, and I didn’t realize how much I needed one until I tried it. With a proper cheese knife, the slices come out clean and intact- no more uneven, squashed mess like I used to get with my old kitchen knives.
Q: Do I really need a special knife just for cheese?
A: Honestly, yes. Once I used a knife made specifically for cheese, I couldn’t go back. The way it slices, grips, and serves made prepping boards faster and cleaner. It feels like a small change, but the results are big.
Q: What materials make a cheese knife last longer?
A: I’ve had the best luck with high-carbon or stainless steel. They hold their edge and resist rust. If I’m slicing cheese regularly, I want something reliable that doesn’t wear down after a few uses- and these materials definitely hold up.
Q: What’s the best type of handle for slicing cheese?
A: A contoured handle with a solid grip makes a big difference for me. Whether it’s pakkawood or textured plastic, I want something that doesn’t slip- even when I’m slicing fast or handling tougher cheese like gouda or cheddar.
Q: Why are some cheese knives perforated or hollowed out?
A: I used to think it was just for looks, but it actually keeps cheese from sticking to the blade. That design has saved me time and mess, especially with soft cheeses. I don’t have to wipe the blade between cuts anymore.