A botana board in a Mexican kitchen usually carries more than one kind of cheese, and they do not cut alike. Queso fresco is soft, moist and crumbly; panela is firm enough to slice into neat squares; Oaxaca comes wound into a ball you pull apart in strands; cotija is dry, hard and salty. One dinner knife drags through the soft ones, smears them, and skids on the hard one. A few cheese knives, each shaped for a different texture, fix that.
The best cheese knives match the cheeses you actually serve. A thin blade with holes lets fresh cheese fall away instead of sticking; a pointed, stiff blade breaks into a hard wedge; a plane shaves even slices from a firm block. This guide covers eight sets and single knives from BOSKA, Wüsthof, Swissmar, Laguiole Style de Vie, Zyliss and Victorinox, with the pieces, steel, handle and care each maker states.
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Quick verdict: which cheese knives to buy
For most boards, the pick is the BOSKA Mini Copenhagen 4-Piece Cheese Knife Set: four small all-steel knives for semi-soft to hard cheese, sized for the table and dishwasher safe, according to BOSKA. For forged German knives that also cut fruit and cured meat, choose the Wüsthof Classic 4-Piece Charcuterie Set; for one knife that handles soft cheese well, the Wüsthof Gourmet 5-inch Cheese Knife.
Below, five standouts side by side, then all eight reviewed in full.
Five cheese knife picks compared
One pick for each kind of board, with the pieces and care each maker states. All eight are reviewed below.
| Cheese knives | Pieces | Blade and handle | Dishwasher | Buy on Amazon |
|---|---|---|---|---|
BOSKA Mini Copenhagen 4-Piece Cheese Knife SetBest overall
|
4 small cheese knives | All stainless steel | Yes, per BOSKA | View on Amazon |
Wüsthof Classic 4-Piece Charcuterie SetBest forged set
|
Soft and hard cheese knives, paring knife, fork | Forged steel, synthetic handles | Hand wash only | View on Amazon |
Swissmar 3-Piece Cheese Knife SetBest with a cheese plane
|
Soft cheese knife, plane, cleaver | One-piece brushed stainless | Not stated | View on Amazon |
Laguiole Style de Vie Luxury Line Cheese Knives, Olive WoodBest wood handles
|
3 cheese knives in a wooden gift box | Stainless steel, olive wood | Not stated; hand wash wood | View on Amazon |
Wüsthof Gourmet 5-inch Cheese KnifeBest single knife
|
1 soft cheese knife | Stamped steel with holes, synthetic handle | Hand wash only | View on Amazon |
Product images from Amazon. Pieces, materials and care are as stated by each maker or listing; check the listing before you buy.
Our picks for the best cheese knives
These eight cover small all-steel sets for the table, forged knives that double as kitchen tools, a set with a cheese plane, wood-handled knives, and single knives for a cook who only needs one. Board-and-knife combinations are left out on purpose: the Picnic Time, SMIRLY and hecef sets with built-in knives are already in our guide to the best charcuterie board. Before you buy, think about which cheeses end up on your board most often, soft and crumbly or firm and aged.
1. BOSKA Mini Copenhagen 4-Piece Cheese Knife Set – Small, All-Steel Knives for the Table
BOSKA is a Dutch cheese-tool maker, and its Mini Copenhagen set is four full-shaped cheese knives made small. BOSKA says the Mini collection is made especially for use at the table or on the appetizer board, which is exactly where a botana board lives: guests serve themselves, and short knives are easier to handle among bowls of salsa and guacamole than long kitchen blades.
The set is sold for semi-soft, semi-hard and hard cheese, and BOSKA says it will cut anything from a soft brie to a hard parmigiano. On a Mexican board that means a knife for a block of panela, one for the firmer Chihuahua, and a stiff one for a wedge of aged cotija. Each knife is made entirely of stainless steel, and BOSKA describes them as strong enough for the hardest cheese.
Because there is no wood and no glued handle, the knives go in the dishwasher, according to BOSKA, and the set carries a 10-year warranty. The listing does not itemize which shape is which, so check the photos to see the four blades before you buy.
Why we like it
- Four knives for semi-soft to hard cheese
- Small size made for the table, per BOSKA
- All stainless steel, dishwasher safe
- 10-year warranty
Key specifications
| Model | BOSKA 357610 |
|---|---|
| Set | Mini Copenhagen |
| Pieces (types) | 4 small cheese knives for semi-soft, semi-hard and hard cheese |
| Blade material | Stainless steel |
| Handle | Stainless steel |
| Dishwasher-safe (maker) | Yes |
| Warranty | 10 years |
| Best for | A mixed board served at the table |
Why we recommend it
It suits a host who wants one small, easy-care set that covers soft to hard cheese on a shared board.
Skip it if you want knives that also do kitchen work; these are table-sized.
Pros and cons
Pros
- Covers soft to hard cheese
- Goes in the dishwasher
- Long warranty
Cons
- Knife shapes not itemized in the listing
- Small for big wheels of cheese
2. Wüsthof Classic 4-Piece Charcuterie Set – Forged Knives for Cheese and Cured Meat
Wüsthof’s Classic line is the same forged knife family many cooks already have in a block, and this set puts four of its board tools together: a 5-inch soft cheese knife, a 4.75-inch hard cheese knife, a 4-inch extra-wide paring knife and a 6-inch curved meat fork. Wüsthof forges each blade from a single block of high-carbon stainless steel, tempered to 58 HRC, in Solingen, Germany.
That mix makes sense for a botana board that has more than cheese on it. The soft cheese knife handles queso fresco and panela; the hard cheese knife takes on cotija; the wide paring knife slices limes, jícama and cucumber; the fork lifts slices of chorizo or ham. Because these are real kitchen knives, they will also earn their place in the drawer the rest of the week.
The handles are triple-riveted synthetic polypropylene over a full tang, which Wüsthof says resists fading, heat and impact. The set is hand wash only and comes with a limited lifetime warranty. If you already own the Wüsthof block from our best knife set guide, these match it.
Why we like it
- Separate soft and hard cheese knives
- Forged high-carbon stainless steel, 58 HRC
- Paring knife and fork for the rest of the board
- Limited lifetime warranty
Key specifications
| Model | Wüsthof 1060160204 |
|---|---|
| Set | Classic 4-Piece Charcuterie Set |
| Pieces (types) | 5 in soft cheese knife, 4.75 in hard cheese knife, 4 in wide paring knife, 6 in meat fork |
| Blade material | Forged high-carbon stainless steel |
| Handle | Synthetic polypropylene, triple riveted, full tang |
| Dishwasher-safe (maker) | No, hand wash only |
| Warranty | Limited lifetime |
| Best for | Boards with cheese, fruit and cured meat |
Why we recommend it
It suits a cook who wants serious, forged knives that serve the board and then go back to work in the kitchen.
Skip it if you want to load everything into the dishwasher after a party; Wüsthof says hand wash only.
Pros and cons
Pros
- Forged in Solingen
- Useful beyond cheese
- Matches the Classic knife line
Cons
- Hand wash only
- Sharp kitchen blades on a shared table
3. Swissmar 3-Piece Cheese Knife Set – A Plane for Even Slices
Swissmar’s classic set swaps one of the usual knives for a cheese plane. The box holds a 9.5-inch soft cheese knife, an 8.9-inch cheese plane and a 7.75-inch cleaver, and Swissmar says each blade is shaped for a particular type of cheese. These are longer than the BOSKA minis, closer to serving tools than table knives.
The plane is the reason to choose this set. Drawn across the top of a firm block, it shaves thin, even slices, which suits a semi-firm cheese like Chihuahua or a block of panela when you want flat slices to lay over crackers or tostadas. The cleaver chops down through a harder wedge, and the soft knife handles fresh cheese.
Each piece is a single piece of brushed stainless steel with a hollow handle, which Swissmar says keeps them light and balanced and avoids welds. The listing does not state whether they are dishwasher safe or what warranty applies, so treat them like good flatware and wash and dry them by hand.
Why we like it
- Includes a cheese plane for thin slices
- One-piece stainless steel, no welds
- Hollow handles for a light feel
- Gift boxed
Key specifications
| Model | Swissmar SK8703SS |
|---|---|
| Set | 3-Piece Cheese Knife Set |
| Pieces (types) | 9.5 in soft cheese knife, 8.9 in cheese plane, 7.75 in cleaver |
| Blade material | Brushed stainless steel |
| Handle | Hollow stainless steel, one piece with blade |
| Dishwasher-safe (maker) | Not stated |
| Warranty | Not stated |
| Best for | Thin, even slices of firm cheese |
Why we recommend it
It suits a host who slices more than crumbles, and wants neat slices of firm cheese for a board or a tray of tostadas.
Skip it if you need to know it goes in the dishwasher; the listing does not say.
Pros and cons
Pros
- Plane, cleaver and soft knife in one box
- Seamless steel
- Light in the hand
Cons
- Care not stated
- Long pieces for a small board
4. Laguiole Style de Vie Luxury Line Cheese Knives – Olive Wood Handles in a Gift Box
Laguiole is a style of French knife, with a slim curved handle and a bee on the bolster, and Style de Vie is one of the brands that makes it. The brand is open about it: in this listing, Style de Vie says “Laguiole” is a general term, not a trademark tied to one company or place, and that its products are made in China. So this is a Laguiole-style set, not a knife from the French village.
What you get is three different cheese knives with stainless steel blades and olive wood handles, each with the Laguiole bee on the decorated metal, packed in a wooden gift box. The listing says the set covers hard and soft cheeses. Olive wood looks warm next to a clay salsa bowl and a basket of tostadas, and the box keeps the set together between parties.
The listing does not give care instructions. Knivesandtools, a European knife retailer, advises this for wooden-handled cheese knives in general: wash them by hand and oil the handles now and then so the wood does not dry out. We would follow that advice to keep the handles looking good.
Why we like it
- Olive wood handles
- Stainless steel blades with the Laguiole bee
- Wooden gift box for storing or giving
- Honest about the Laguiole name and origin
Key specifications
| Model | Laguiole Style de Vie Luxury Line cheese knives (olive wood) |
|---|---|
| Set | Luxury Line, Olive Wood, in gift box |
| Pieces (types) | 3 different cheese knives for hard and soft cheese (types not itemized) |
| Blade material | Stainless steel (thickness not stated) |
| Handle | Olive wood |
| Dishwasher-safe (maker) | Not stated; hand wash advised for wood |
| Warranty | Not stated |
| Best for | A good-looking table and gifting |
Why we recommend it
It suits a host who wants wood-handled knives that look like part of the table setting.
Skip it if you want a French-made Laguiole; this one is made in China, per the brand.
Pros and cons
Pros
- Warm wood look
- Comes in a wooden gift box
- Clear about where it is made
Cons
- Wood handles need hand care
- Knife types not itemized
5. BOSKA Monaco+ 3-Piece Cheese Knife Set – Non-Stick Blades for Soft Cheese
The Monaco+ set is BOSKA’s answer to the cheese that clings to the blade. Its three knives, a soft cheese knife, a hard cheese knife and the all-round knife BOSKA calls the “cheesy,” carry a non-stick treatment the listing calls BSF, and BOSKA describes the blades as low-resistance.
That matters most with fresh, moist cheeses. Queso fresco and a soft panela tend to stick to a plain steel blade and tear as you pull it out; a non-stick blade lets the slice drop. The hard cheese knife handles an aged wedge, and BOSKA says the three together take on hard, semi-hard and soft cheese.
Each knife is cast in one piece of stainless steel, so there is no join between blade and handle for food to collect in. BOSKA gives the set a 10-year guarantee. This listing does not state dishwasher care; a non-stick coating usually lasts longer with hand washing, so we would wash these by hand.
Why we like it
- Non-stick treated blades
- Soft, hard and all-round knife
- One-piece stainless steel
- 10-year guarantee
Key specifications
| Model | BOSKA 307095 |
|---|---|
| Set | Monaco+ |
| Pieces (types) | Soft cheese knife, hard cheese knife, all-round “cheesy” knife |
| Blade material | Stainless steel with non-stick BSF treatment |
| Handle | Stainless steel, cast in one piece with blade |
| Dishwasher-safe (maker) | Not stated |
| Warranty | 10 years |
| Best for | Fresh, moist cheeses that stick |
Why we recommend it
It suits a board built around fresh cheeses like queso fresco and panela.
Skip it if you want dishwasher care stated; this listing does not say.
Pros and cons
Pros
- Soft cheese releases from the blade
- One-piece build
- Long guarantee
Cons
- Care not stated
- Only three pieces
6. Wüsthof Gourmet 5-inch Cheese Knife – Holes Keep Soft Cheese Off the Blade
If you only want one knife, make it a good soft cheese knife, because soft cheese is the hardest to cut cleanly. Wüsthof’s Gourmet 5-inch knife has large holes punched through the blade. Wüsthof says the holes make air pockets between the cheese and the steel, which stops soft cheese from sticking, and names brie and camembert as what it is for.
The same idea helps with Mexican fresh cheeses. A moist block of queso fresco or panela pulls away from a holed blade instead of clinging to it. The pointed tip can pick up a slice and set it on a tostada, and at 5 inches the knife is still short enough to leave on the board.
The Gourmet line is laser-cut from high-carbon stainless steel rather than forged, which Wüsthof says gives good value with easy upkeep. The handle is triple-riveted synthetic polypropylene. It is hand wash only and comes with a limited lifetime warranty.
Why we like it
- Large holes stop soft cheese sticking, per Wüsthof
- High-carbon stainless steel blade
- Pointed tip to lift slices
- Limited lifetime warranty
Key specifications
| Model | Wüsthof 1025047414 |
|---|---|
| Set | Single knife, Gourmet line |
| Pieces (types) | 1 soft cheese knife, 5 in |
| Blade material | Laser-cut high-carbon stainless steel |
| Handle | Synthetic polypropylene, triple riveted |
| Dishwasher-safe (maker) | No, hand wash only |
| Warranty | Limited lifetime |
| Best for | Queso fresco, panela, brie-style cheese |
Why we recommend it
It suits a cook who serves mostly fresh, soft cheese and wants one knife that does it well.
Skip it if your board leans to hard, aged cheese; a stiffer, pointed knife suits that better.
Pros and cons
Pros
- Built for soft cheese
- Good maker warranty
- Short enough for the board
Cons
- Hand wash only
- One shape only
7. Zyliss 5-inch Cheese Knife – Forked Tip and Dishwasher-Safe
Zyliss makes a lot of everyday kitchen tools, and its 5-inch cheese knife is an easy-going all-rounder. The stainless steel blade, which Zyliss describes as Japanese steel, has holes to stop cheese sticking, a gently serrated, wavy edge, and a forked tip for lifting slices onto a plate.
Zyliss says it cuts soft, semi-soft and firm cheeses, naming brie, gouda and aged cheddar. On a botana board, that covers fresh queso fresco through a firm block of Chihuahua. The forked tip means guests can cut and serve with one tool, so there is one less utensil on a crowded table.
The handle is contoured and non-slip, made with wheat straw material that Zyliss says reduces plastic use. The knife is dishwasher safe, according to the listing. The listing does not state a warranty.
Why we like it
- Holes and a wavy edge for soft to firm cheese
- Forked tip to serve slices
- Non-slip handle
- Dishwasher safe, per the listing
Key specifications
| Model | Zyliss E920294 |
|---|---|
| Set | Single knife |
| Pieces (types) | 1 all-round cheese knife with forked tip, 5 in |
| Blade material | Japanese stainless steel, perforated, gently serrated |
| Handle | Wheat straw material, contoured, non-slip |
| Dishwasher-safe (maker) | Yes |
| Warranty | Not stated |
| Best for | Everyday cheese, from soft to firm |
Why we recommend it
It suits a busy kitchen that wants one cheese knife it can throw in the dishwasher.
Skip it if you want a matched set for a formal board; this is a single, casual knife.
Pros and cons
Pros
- Cuts and serves
- Easy care
- Covers a wide range of cheese
Cons
- Warranty not stated
- Plastic-type handle
8. Victorinox Swiss Classic Cheese and Sausage Knife, 4.3-inch – A Small Knife for Cheese and Chorizo
Victorinox’s 4.3-inch Swiss Classic knife is sold specifically for cheese and sausage. That pairing is the heart of many botana boards: a firm cheese and a dry chorizo or salami, sliced as people eat.
The blade is high-carbon stainless steel, conical ground and ice tempered, which Victorinox says keeps it sharp for a long time. The textured handle is non-slip, even when wet, which helps when you are cutting greasy cured meat and then a slick block of fresh cheese. It is short and nimble rather than specialized, so it also does duty as a small utility knife.
Victorinox guarantees its knives for life against defects in material and workmanship. The listing does not state dishwasher care. For a dedicated paring knife, see our guide to the best paring knife; this one earns a spot here for its cheese-and-sausage design.
Why we like it
- Made for cheese and sausage
- High-carbon stainless, ice tempered
- Non-slip handle, even when wet
- Lifetime guarantee against defects
Key specifications
| Model | Victorinox 6.7863 |
|---|---|
| Set | Single knife, Swiss Classic |
| Pieces (types) | 1 cheese and sausage knife, 4.3 in |
| Blade material | High-carbon stainless steel, ice tempered |
| Handle | Textured, non-slip, black |
| Dishwasher-safe (maker) | Not stated |
| Warranty | Lifetime, against defects |
| Best for | Firm cheese and cured sausage |
Why we recommend it
It suits a cook who wants one small, sharp knife for cheese and chorizo that also works in the kitchen.
Skip it if you mostly serve soft, sticky cheese; it has no holes or non-stick coating.
Pros and cons
Pros
- Sharp, light blade
- Grippy handle
- Strong guarantee
Cons
- Care not stated
- Not shaped for soft cheese
How to choose cheese knives for a Mexican board
Start with the cheeses. Our guide to Mexican cheeses splits them into melters and crumblers. On a board, the crumblers do most of the work: queso fresco is fresh, moist and soft; panela is firm and mild and holds its shape when sliced; cotija is aged, dry, hard and salty. Oaxaca, a stretched-curd cheese, is usually pulled into strands rather than cut. A board of fresh cheese needs a soft cheese knife; a board with an aged wedge needs a stiff one too.
Match the blade to the texture. Knivesandtools, which sells BOSKA’s range, sums up the rule: knives with a low blade or large holes are best for soft cheese, and knives with a sharp tip and a larger blade are best for hard cheese. Wüsthof’s soft cheese knife and the Zyliss use holes; BOSKA’s Monaco+ uses a non-stick finish; the hard cheese knives in the BOSKA and Wüsthof sets are stiffer and pointed.
Table size or kitchen size. Small knives like the BOSKA minis and the Victorinox are easy for guests to use on a crowded table. Longer pieces like the Swissmar set and the Wüsthof forged knives suit a cook who cuts the board up before it goes out, or who wants the knives to work in the kitchen as well.
Care. All-steel knives are the easiest: BOSKA says its Mini Copenhagen set goes in the dishwasher, and Knivesandtools notes that all-stainless cheese knives generally can. Wooden handles should be washed by hand and oiled now and then. Wüsthof says all of its knives here are hand wash only.
A plane or a wire for slices. If you want thin, even slices of a firm cheese for crackers or tostadas, a cheese plane like the one in the Swissmar set does it faster than a knife. For crumbly cheese, you do not need a slicer at all; a fork or the tip of a knife breaks queso fresco and cotija into crumbles.
How we chose these eight cheese knives
We started from the cheeses that end up on a Mexican botana board, from soft queso fresco and firm panela to aged cotija, and looked for real, branded knives sold on Amazon in the United States that cover soft to hard textures. We checked that each was in stock when we wrote this, took every piece, material, care and warranty detail from the maker’s listing, and wrote “not stated” where a maker gives no detail. General advice on which blade suits which cheese and on caring for wooden handles comes from Knivesandtools’ guide to BOSKA cheese knives; cheese textures come from our own guide to Mexican cheeses. Board-and-knife sets were left out because our charcuterie board guide already covers them; Mercer and Messermeister cheese knives and Zwilling’s cheese knife set were only scarcely in stock or out of stock, and the in-stock Zwilling cheese knife listing was a Japanese import with unclear details; and many unbranded sets were skipped. We have not used these products ourselves.
Cheese knife questions, answered
What are the best cheese board knives?
For most boards, the BOSKA Mini Copenhagen set: four small, all-steel knives for semi-soft to hard cheese, dishwasher safe according to BOSKA. For forged knives that also cut fruit and meat, the Wüsthof Classic 4-piece charcuterie set.
What should a cheese knife set include?
At least a soft cheese knife, with holes or a thin, low blade, and a hard cheese knife with a stiff, pointed blade. A third all-round knife, a cheese plane or a fork for serving is useful but not essential.
Which knife works for queso fresco and cotija?
Queso fresco is soft and moist, so a knife with holes or a non-stick blade cuts it cleanly; the Wüsthof Gourmet and BOSKA Monaco+ are built for that. Cotija is dry and hard, so it wants a stiff, pointed knife, or simply crumble or grate it.
Can cheese knives go in the dishwasher?
It depends on the maker. BOSKA says the all-steel Mini Copenhagen set can, and so does the Zyliss listing. Wüsthof says its knives are hand wash only, and wood-handled knives are best washed by hand.
Do I need a whole set, or is one cheese knife enough?
One good soft cheese knife covers most fresh Mexican cheeses. A set makes sense once you serve two or three cheeses of different textures together.
The cheese knives we would put on the board first
Start with the BOSKA Mini Copenhagen set for a board people serve themselves from, or the Wüsthof Gourmet knife if you only want one. To build the rest of the spread, see our guides to the best charcuterie board and the best serving trays, and set out salsa and crema in the best dip bowls. To wrap the leftover queso fresco, try the best beeswax wraps, and for the whole taco-night table, our taco bar supplies guide.
Related guide: Best cheese slicer.
Related guide: Best cheese making kit.
Related guide: Best cheese book.
Related guide: Best cheese storage container.
When you would rather someone else did the cooking, see our menu and call to order.