Product Design

Five Two Knives: Everything You Need to Know (& Lots More)

Ready, set, chop.

November  1, 2019
Photo by Rocky Luten

Good things come in threes. Consider a BLT, or the Musketeers, or the minimum number of cookies we eat in one sitting.

Which brings us to some extra-exciting news. We couldn't be happier to introduce you to three brand-new kitchen tools we can't stop talking about: our Five Two knives.

That babka loaf never stood a chance. Photo by Rocky Luten

The whole trio's made from carbon-infused Japanese steel, with comfy handles that are good-looking enough to steal the whole show. (What show? Any show.) Thanks to thoughtful feedback from 4,500 community members, we were able to create the perfect blend of quality and affordability, not to mention sturdiness and a just-right weight. The line up looks like this: There's a classic chef's knife, a serrated blade, and a paring knife. Together, they're the only knives you'll ever need.

"We wanted to make an affordable, high-quality set of knives with a unique aesthetic," says Kristina Wasserman, Director of Five Two. "These are the three essentials you can use for any task in the kitchen. It's a collection that's great for chefs, seasoned home cooks, and newbies alike."

The set's now available for preorder, but before you get to slicing, dicing, and high-speed chopping, here's everything you need to know about how to use and care for these knives.

Our Five Two Knives, from Handle to Tip

Our knives are made from Japanese steel (which means they're super sharp), with soft-touch polymer handles (which means they're super comfortable to use). The handles have brass rivets, for what Wasserman describes as a vintage touch on an otherwise-modern design.

"The rivets will develop a patina and become more beautiful with time," she says. "They'll bring warmth and personality to your kitchen for years to come."

Each knife comes in one of four signature Five Two colors: Nordic Sea, Smoked Salt, Maple, and Rhubarb.

Wasserman says that the pink tone—aka Rhubarb—was inspired by a request from Senior Editor Eric Kim.

"I wish more things in the kitchen were pink—it's my favorite color, and you can never find pink chef's knives," says Kim. "I think it's an empowering color for all people, and I'm proud to be part of a brand that's doing something new and fresh for home cooks' tools."

Photo by Ty Mecham

Here's the low-down on each knife:

The 8" Chef's Knife

Consider this to be an extension of your right (or left!) hand. It's an all-around helper for herb mincing, veggie prep, bird carving, banana-bread slicing, and so much more. (That carrot never stood a chance.)

The 9" Serrated Knife

Hiiii crusty bread, come join the party. This knife's got your back—and has many other areas of expertise. Think: ripe tomatoes, citrus, and delicate cakes, too.

The 3.5" Paring Knife

This guy's small but mighty. It can tackle anything from stemming strawberries and peeling an apple to deveining shrimp.

Made by Us, Made by You

Five Two—the first-ever community-driven line for kitchen, home, and life—is all about pairing our many decades of cooking know-how with our brilliant community members' opinions and feedback, and this knife collection is no different. We asked what makes any knife a cut above, and 4,500 community members weighed in loud and clear. Here's a little of what they said:

Sharpness, balance, and weight are the most important factors.
—lscurlock, a community member who had quite the list (and yep, we delivered!).
People don’t want 800 knives for 800 tasks. I want 1 knife for many tasks.
—emilyw@4, ready to swear allegiance to a single blade.
Crazy sharp! Like, just-looking-at-it-will-cut-you sharp.
—senorcorrea, with the single most-important quality in a knife (but don’t forget—safety first!).

Care, Storage & Cleaning

Our knives are easy to keep like-new. When they're ready for a rinse, give 'em a gentle wash—mild soap and warm water are your friends here. They're dishwasher-safe, but we recommend washing by hand for the best results, so you don't dull or damage the blades. Dry with a kitchen towel or soft rag right after you wash—it's best not to let your knives sit around in the sink.

The brass rivets on our knives grow more beautiful with use. Enjoy that beautiful patina as-is, or clean it up with Bar Keepers Friend—your call. Avoid steel wool, which could scratch the blade.

Store them however you like: in a drawer, on a magnetic block, or in a wooden knife holder.

"If you take care of them, these knives will last your entire life," says Wasserman.

Photo by Rocky Luten

Sharpening School, Right This Way

"I'm always on the lookout for a knife that stays sharp, even with repeated use," says Test Kitchen Director Josh Cohen. "I've used the Five Two chef's knife every day in the kitchen for months now, and I couldn't be happier with how it's performed."

To keep your own chef's knife (and paring knife) sharp as can be, use a sharpening steel, an electric knife sharpener, or a whetstone on an as-needed basis. For more details, check out our nifty guide to sharpening:

What do you think of our Five Two knives? Let us know in the comments!

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