What makes a good chef’s knife
Each knife was evaluated based on the following criteria:
The best knives are able to neatly slice through various types of vegetables, from delicate tomatoes to thick kabocha squash, with little effort as well as cleanly slice through paper without any tearing or snagging.
Forged knives (knives hammered into shape from a single piece of steel) feel sturdier and better designed than stamped knives (knives punched, en masse, out of a large sheet of steel). Full-tang chef’s knives, those with metal that runs the full length of the handle, with a bolster are also better balanced than partial-tang knives.
A good chef’s knife should comfortably allow multiple grips and let you chop, slice, and dice without any awkward hand cramping or irritation. They are also well-balanced between blade and handle, allowing for easier knife work, and made with handle materials that feel nice to hold.
Other chef’s knives we liked
Under $100
Victorinox Swiss Classic 8″ Chef’s Knife
This 8-inch knife from Victorinox was a former budget favorite. It rings in at around $60 and performed nearly as well as many more expensive knives. With a non-slip plastic handle, it’s not particularly nice to look at, but what it lacks in the material quality and style departments, it makes up for with solid construction, an ultrasharp stainless-steel blade, and an affordable price tag. The blade is slightly rounded, which means you’ll find it comfortable to use for all of your precise knife work needs, whether you prefer the rocking motion typical of Western-style knives or the slicing motion used with Japanese styles.
Our Place Everyday Chef’s Knife
Our Place Everyday Chef’s Knife
If you’re a fan of a pronounced belly, this knife will likely feel nice and steady for rocking motions like mincing herbs and dicing onions. And the full-tang construction provides proper balance and support when dealing with hardy vegetables and proteins. We found the grip design to be a little strange, though—it’s a “guided grip,” seemingly to encourage a pinch grip on the bolster, but perhaps it’s meant for particularly small hands.
Quince Essential Japanese Damascus Steel 8″ Chef’s Knife
Quince
Essential Japanese Damascus Steel 8-Inch Chef’s Knife
This Damascus steel knife from Quince was very sharp out of the box and features a full-tang construction and comfortable pakkawood handle—all impressive attributes considering its $70 price tag. If you like the look of Damascus steel but aren’t ready to take the plunge on a pricier option, this is a good starter knife.
$100–$200
Made In Chef’s Knife
When we last reviewed this knife, we found it surprisingly dull. In 2025, however, Made In updated their edge-grinding technology, and now their chef’s knives feature a 70/30 bevel that offers incredible sharpness out of the box. We really like this knife’s traditional design with a tall heel for chopping, but we also appreciated the hybrid touches you’d normally see in a Japanese knife, with the drop point tip and recessed bolster. We think this is a great option for anyone who wants an updated version of a traditional Western chef’s knife. The one thing we’ll add is that it is heavy—its handle carries a lot of mass, and because of that, this isn’t a super nimble chef’s knife. But it is a workhorse that would fit nicely in most people’s kitchens.
Akira-Saku White #1 Funayuki Gyuto 180mm
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Akira Saku
White #1 Funayuki Gyutou 180mm
If you’re looking for a hand-forged traditional Japanese chef’s knife at an affordable price, Akira Saku’s Funayuki Gyuto is a great option. Its core steel is White #1 carbon steel, renowned for its hardness and edge retention, and it also features wrought iron cladding to protect the blade and prevent rust. This knife shape resembles the traditional all-purpose fisherman’s funayuki knife, making it great for slicing, push cuts, and chopping, all while having a rustic charm and a refined edge. Its carbon steel core does require a bit more upkeep (regular oiling will help prevent rust), but if you’re tired of all the Western-style chef’s knives, this is a great and unique option.
Wüsthof Classic Chef’s Knife
Wüsthof Classic 8″ Chef’s Knife
The Wüsthof Classic is a classic for a reason—its razor-sharpness out of the box, comfortable handle design, and high-quality proprietary steel make it an excellent kitchen workhorse. The only reason it wasn’t a top pick is the price point—it’s relatively expensive; we found it just wasn’t quite as versatile as our other pricier picks, and some of our mid-tier tested knives performed just as well. Still, if price isn’t a factor and you’re interested in a knife that will serve you well for years, the Wüsthof Classic is a great option.
Tojiro DP Gyuto
The Torjio gyuto was one of the sharpest knives right out of the box. It has a more traditional Japanese gyuto shape with a more rounded sheep’s-foot drop point tip and a gentle curve to its belly, making designed more for slicing than rocking back and forth on the cutting board. Tojiro’s DP line features a full-tang construction in which the blade steel runs all the way through the handle, and its bolster is set farther back. This lets you balance the weight of the blade either in your palm with a traditional handle grip or with a pinch grip further up on the blade. This knife also uses san mai construction, sandwiching a high-carbon VG-10 steel core between two layers of corrosion-resistant stainless steel. Despite having three layers of metal and an extra quarter inch in length on most other knives, the Tojiro is relatively light with a thin blade that’s easy to maneuver.