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Whether you are a novice cook or an experienced home chef, having a proper chef knife is key to success in the kitchen. It's the tool that exemplifies the term jack-of-all-trades, able to handle basically all everyday cutting tasks in the kitchen. We've tested over 20 of the top chef's knives on the market today to bring you this lineup of the 13 most promising chef knives currently on the market. We tested these implements side-by-side to judge their performance in all kinds of chopping conditions. We sliced, diced, julienned, and brunoised sacks of onions, peppers, and tomatoes — then took them to the lab to measure their sharpness and verify their steel hardness and blade angle. From chiffonading herbs to chopping up pineapples, we compared edge retention and factory sharpness. We broke down and deboned over a dozen chickens to test their versatility and handle grip with greasy hands. No matter your budget or skill level, we've found the right knife for you.
Editor's Note: Our chef knife review was updated on April 25, 2024, to reflect our most recent round of side-by-side testing with new and improved methods and an updated list of contenders.
Manufacture Method: Forged | Country of Origin: Japan
REASONS TO BUY
Ergonomic handle
Well-balanced
Holds edge exceptionally well
Damascus pattern blade is attractive
REASONS TO AVOID
Expensive
Potentially brittle blade
The Shun Classic 8" chef knife is a beautiful Japanese-made Damascus patterned blade with eye-catching looks. Don't let its appearance fool you, however; the Shun is the most capable all-around knife we tested. Its sharpness and hardness are second to none. With a Rockwell Hardness (HRC; the measure of how hard an object is) of 60-61, this blade holds its edge through repeated and prolonged use. Our testing found this knife was not only able to make precise cuts with ease but would stay sharper through more cutting jobs than other knives. The straight handle is made of Pakkawood (a dense resin-infused, waterproof wood) in a rounded ergonomic shape, and we found that it was the most consistently comfortable handle for all of our testers. Its balance is superb, and it performed well in every single test we put it through. The Damascus pattern on the blade comes from Shun's unique manufacturing process, which has its roots in Japanese sword making. Layers of steel are meticulously formed together to give this knife its distinctive look, with each knife having a unique pattern.
Although the Shun was the top overall scorer in our tests, one concern we had was the reports of the blade chipping from a few long-term reviewers. We were unable to replicate the chipping in our testing, though, and Shun offers a free sharpening service, which should help mitigate the risk. For this reason, for any users who consider themselves tough on their equipment, we would recommend the Wüsthof instead. The handle has a very slight asymmetrical "D" style curve. This presents a slight bias toward right-handed users. However, the curve is small, and our left-handed tester did not notice any discomfort. Overall, we found the Shun to be a knife that pleased everybody at all skill levels, and on top of that, it looks great. For anyone looking for a chef knife that is functional and beautiful, the Shun is the best you can buy.
The Shun matches a stunning design with an extremely capable blade.
Manufacture Method: Forged | Country of Origin: Germany
REASONS TO BUY
Heavy-duty forged construction
Hefty weight is comfortable for some
Holds an edge well
Half bolster option is also available
REASONS TO AVOID
Not everyone appreciates the extra weight
Pricey
The Wüsthof Classic 8" is another of our favorite chef's knives. It scored nearly as high in all our testing metrics as the Shun and is our recommendation for anyone who is looking for something top-tier that's a bit more heavy-duty. Wüsthof has a reputation for making great-quality German-style blades, and this knife is no exception. The forged construction creates a satisfying heft that belies its superb ability to do fine cuts. The synthetic handle is beautifully shaped to feel comfortable in a variety of hands. The Wüsthof is the heaviest blade we tested, coming in at just over nine ounces. However, it is balanced well, and many of our testers appreciated the pleasing weight in their hands. Additionally, despite the heaviness, we found that it was more than capable of making precise cuts and handling delicate work.
The weight of the Wüsthof was a mixed blessing for some. Although well-balanced, a small minority of testers found the weight to be slightly fatiguing after long bouts of chopping. That said, they all said it was balanced appropriately and wasn't too much of a hindrance. The Wüsthof also has a full bolster at the base of the blade. Whether or not this is a good thing can vary greatly by user preference and grip style. It can make sharpening a bit more challenging for any home sharpeners. Very similar to the Wüsthof is the Zwilling Pro. Another fine example of German steel, we felt the Wüsthof was just a bit more refined and comfortable to use, and it slightly edged out the Zwilling in our tests. But, if one wants a slightly lighter knife (8.5 ounces) or finds a good deal on it, it's a great buy with many similar qualities to the Wüsthof. Overall, the Wüsthof is a perfect choice for anyone who wants a heavy-duty knife that can do it all.
The heavy Wusthof makes short work of chicken cartilage.
Manufacture Method: Stamped | Country of Origin: Switzerland
REASONS TO BUY
Affordable
Exceptionally sharp
Dishwasher safe
REASONS TO AVOID
Looks cheap
Lightweight handle can feel cheap
The Victorinox Swiss Classic 8-Inch chef's knife might just be the best value in the kitchen. Made by the same company that makes the legendary Swiss army knife, the Victorinox is a lesson in utilitarianism. This lightweight knife is a no-frills tool that performs as well as knives double or triple the price. It has a nylon handle that can feel strange at first, but all of our testers came to appreciate its lightly textured grip after using it, especially with wet or greasy hands. We found it to be very durable, and the manufacturer even claims it can be put through a dishwasher (although, as a rule, we recommend any chef knife be hand-washed to better retain its edge). It has an excellent blade that can handle any task thrown at it. Although the Victorinox didn't score as well as some more expensive options in sharpness and edge retention, it performed well in our tests and held its own against the top knives in this review. For the price this knife sells for, it's tough to beat its value.
Although there is a lot to like about the Victorinox, it does have a few drawbacks worth mentioning. Most obviously, it has a very distinct industrial look. And while this will not matter to every consumer, anyone who likes to display their knives should consider that. It's also the lightest knife we tested, weighing only 5.7 ounces, and lacks the "heft" that some people expect out of a knife. Another chef knife we liked at a good price was the Misen 8". Although not an award winner, it scored well on our testing and offers a similarly good value for its price. It's a heavier and better-looking knife and a solid alternative. All said, the Victorinox is a great knife for anyone taking their first steps in the kitchen, as well as veteran cooks looking for great value.
The Victorinox is a workhorse that will meet the needs of any chef.
Manufacture Method: Stamped | Country of Origin: China
REASONS TO BUY
Extremely affordable
Comfortable handle
Looks like a more expensive knife
REASONS TO AVOID
Unbalanced
Needs some more finishing touches
The famous internet chef Babish has his own line of kitchen tools, and our testing team was quite impressed with his take on the chef knife, the Babish High-Carbon 8". The blade was sharp right out of the box and held an edge reasonably well. We found the grip to be comfortable in just about all hands and usable by everyone we asked. It is clearly modeled after the Shun chef's knife and does a fairly good job at looking better than its extremely reasonable price would indicate.
We did have a few complaints about the knife. The factory finishing was subpar, and we had to use an abrasive to smooth some very small rust spots on the handle it arrived with. Additionally, the balance of the knife is awkward, being weighted heavily towards the handle away from the blade. With these caveats in mind, however, we still found the Babish to be outstanding value and one of the best blades you can buy on a tight budget. If you have a little more cash to invest and aren't fussed about looks, the Victorinox is another very affordable knife that punches well above its class for great value. That said, the Babish is a great knife for anyone on a tight budget who needs a decent knife.
The Babish knife can nearly match the performance of many more expensive knives.
Manufacture Method: Stamped | Country of Origin: Japan
REASONS TO BUY
Exceptional sharpness
Dimpled blade aids in precision cutting
REASONS TO AVOID
High price tag
Short handle
The Mac Professional 8" chef's knife was the hands-down favorite for the testers with the strongest knife skills. We found the Mac was able to make the most precise cuts of any chef's knife we tested, beating out even the impressive, forged Shun. Razor sharp right out of the box, the Mac delicately carved its way through any vegetable we threw at it. Of all the knives we tested, this one was able to consistently give us the thinnest slices, creating paper-thin slivers of tomatoes with ease. The Mac has less of a curve along its cutting edge compared to the traditional European-style blades. This is due in part to its Asian heritage, where using a push-pull cutting motion is more common. The design of this particular knife edge represents a good compromise, and it handled both styles of cutting motion very well. Chefs using the rocking technique may need a slight readjustment to reap the benefits of this straight-edge blade, but all of our testers were able to pick it up quickly. Those using the push-pull technique will love this knife, as the flatness of the cutting edge gives a lot more room for the cutting motion.
Mac produced this knife with a dimpled edge, which they claim helps with precise cuts and keeps food from sticking. Our testing revealed little sticking benefit, with veggies still clinging to the blade as we cut, but its precision proved unparalleled. The handle on the Mac is very short, and some of our larger-handed testers found it awkward to hold at first. Novice knife users also felt that the knife was almost too sharp and could sometimes dig into the cutting board when used with heavy-handed slicing techniques learned by folks using dulled knives. If you are looking to dip your toes into the world of Japanese chef knives, then the Tojiro 8.2" is another good option. It is cheaper than the Mac and is of commensurate quality, but it is still a more than capable chef knife of the Japanese style. Overall, we recommend the Mac for the skilled knife user who wants to impress in the kitchen.
How small can you dice an onion? With the Mac that answer is, "very small."
Manufacture Method: Stamped | Country of Origin: Japan
REASONS TO BUY
Eye-catching looks
Lightweight
Sleek, smooth construction
REASONS TO AVOID
Short handle may be cumbersome in large hands
Very hard to grip when wet
The Global 8" Classic Japanese is immediately recognizable for its fascinating and controversial design. Although not for everyone, we found the Global to be an eminently capable chef knife. It's the second lightest knife we tested, owing to its unique construction that includes adding a precise amount of sand inside the handle for balance. Despite that, it had a pleasing hand feel for our testers — both well-balanced and comfortable to hold. The blade itself is very capable, scoring above average in our side-by-side testing. In particular, small, precise cuts felt right at home using the Global.
An issue we had with the Global was its grip in wet situations. When chopping a large amount of fruit or any other overly wet food, the Global tended to get very slippery. This, combined with a relatively short handle, made this type of work a challenge for our testers. One other caveat with purchasing the Global comes down to its price. This model makes large swings in retailers' pricing, making it difficult to assess its value. We would have trouble recommending this knife when it sells for an over three-digit price. But, it often goes on sale for much less than that, making it a fantastic value and a great knife for your kitchen. If you don't want to worry about waiting for a sale, the Victorinox is a similarly capable knife with a value price that can't be beaten. However, if you can find it at the right price, the Global gets a recommendation from us.
The Global matches a unique aesthetic with a very capable blade.
Credit: Bradley Nichols
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Comparing these knives one after the other shows us which are truly worth the investment.
Credit: Bradley Nichols
How We Test Chefs Knives
To start our search for the best chef's knives, we researched top-selling products and looked at which knives were commonly recommended by industry professionals. After narrowing our search down to the contenders we were interested in testing, we set out to identify what makes each knife unique. We put each one through a series of identical tests that told us how sharp the knives leave the factory and how well they hold an edge. We tested the knives in day-to-day conditions, putting them in a variety of tricky situations that would show their quality. We tested the comfort of each and how good they felt in hands over long periods of use. Finally, we tested the build quality, looking for flaws and imperfections both before and after our battery of tests. Rather than simply rotating each knife into our daily cooking routines, our systemized testing ensured we could directly compare each knife's functionality for specific tasks. This ensures a comprehensive look at each product that isn't just based on gut feelings after a one-off trial.
Measuring, checking, and examining each of these knives in the lab as well as the kitchen.
Credit: Natalie Kafader
We tested all of these knives across four mutually exclusive metrics:
Cutting Performance (30% of overall weighting)
Practicality (30% weight)
Ergonomics (25% weight)
Build Quality (15% weight)
We measured the hardness of each blade.
Using a goniometer allows us to examine the angle of sharpness of each knife.
We measured how sharp the knives we tested are.
From the lab to the kitchen, we put these chef knives to the test to find out which ones are best for your cooking style.
Why You Should Trust Us
Our lead tester, Bradley Nichols, has had a lifelong passion for food and cookery. Naturally curious, Brad's tendency to research everything that crosses his mind has made him both a boon on trivia night and the go-to member of his circle of friends and family for all cooking and buying advice. He spends hours in the kitchen trying new recipes from a myriad of cultures, from whipping up carnitas for tacos and making bagels from scratch to grilling okonomiyaki, rolling his own pasta, and baking the best darn chocolate chip cookies his family swears they have ever tasted. Brad has spent years demanding a lot from his cookware and used his knowledge and passion to put every one of these knives through rigorous side-by-side testing. He also hosted numerous meals and cooking parties to get feedback and input on these chef's knives from as many people as possible, to learn what works for large and small hands, novice chefs, and those with varying cutting styles.
We sliced more tomatoes during our testing than most people will in a whole year.
Checking to see if each knife can handle breaking down a chicken with greasy fingers.
Slicing and dicing with all our friends and family.
We cut through pounds and pounds of the most common meat and veggies for this review.
Analysis and Test Results
We put these knives to the test across a multitude of tasks and assessments. While their total scores reflect their overall performance, in what follows, we break down the specific tests and metrics we used and discuss the finer details of the knives with the best performances.
Value
In general, we found that the quality of a chef's knife is fairly well-represented by its price. The more you pay, the higher-performance knife you will get. There are some standouts, however, that go above that price-quality line. The Victorinox was the most apparent — the quality you get for your dollars here exceeds any other knife we tested. Though it may not be much to look at, this knife outperforms its appearance and proves itself an excellent addition to any kitchen. For even more savings, the Babish High-Carbon is another great deal. It's not outperforming our top contenders, but for a shockingly low price, this knife impressed our testers and is easy to love.
Size Matters
We chose to test eight-inch knives because they are widely available and offer a great balance of knife agility and versatility. Many of the knife manufacturers offer nine or ten-inch versions of the knives tested here. If you find yourself cutting industrial amounts of veggies or often cutting large ones such as cabbage and squash, it may be worth investing in a longer knife. However, for the vast majority of home users, eight inches represents an ideal blade length.
On the other hand, if you plan to use your chef's knife a lot and want a high-quality knife that's worth the investment, both the Shun and the Wüsthof may be worth it for you. They are some of the best chef knives we've tested and are uncompromising in their performance, making each of them worth the extra cash for those who use a chef's knife many times a day. The Global is another knife that can be a great value buy. Its price is a bit unpredictable, and we've seen some wildly fluctuating sale prices. The unique build of this knife can be polarizing, but its performance is excellent. And if you like how it feels, the Global is worth hunting around for a steal of a deal.
The Victorinox tops our list for value.
Credit: Bradley Nichols
Cutting Performance
The very first test we did with each knife was the factory sharpness test, which is detailed later in our build quality discussion. Immediately after and between all further tests, we hand-washed each chef knife and honed them on the same steel using an identical technique. The tests were conducted in the same order across all subjects to standardize wear and tear.
All of the blades we tested had a double bevel (each side of the blade is approximately 15 degrees off of vertical) and a bevel angle between 14 and 16 degrees.
All the chef knives we tested have very similar angles of sharpness.
Credit: Natalie Kafader
We noticed no significant difference between these minutely different angles, and the quality of sharpening played a much bigger role.
To determine how well each knife held an edge, we first looked at their Rockwell hardness rating, or HRC value, a measure of how hard their blade material is. We then honed each knife and sliced a tomato as thin as possible.
Not only did we test how well each knife cuts, we also measured their sharpness at varying points during our chop tests.
Credit: Natalie Kafader
Then, we identically cut a series of onions, peppers, potatoes, and limes and returned to the tomato to see how much the edge had degraded. Next, we completed a series of "challenging" cuts with each chef knife, including an ultra-fine brunoise and a chiffonade.
Leading this category was the Mac. No knife cut as sharp or cleanly as it did, and to the experienced knife user, it felt like using a vegetable scalpel. Close behind it were the Shun and Wüsthof, nearly matching the sharpness and precision of the Mac but with a more approachable and user-friendly feel rather than the almost-too-much sharpness of the Mac. All three knives held their edges extremely well through testing, remaining sharp with almost no degradation of their edges.
The Mac can help any chef up their game in the kitchen.
Credit: Bradley Nichols
The Global and Zwilling were both fantastic blades to use as well. They are sharp, well made, and could deliver precision cutting when it was needed. They were nearly as sharp as our top performers and held an edge just as well.
The German-made Zwilling makes short work of these potatoes.
Credit: Bradley Nichols
The Victorinox and Tojiro were also impressively sharp knives, still able to smoothly cut a tomato even after our edge-dulling routine. They did require slightly more honing but could be razor sharp again after a quick pass on the steel.
Knife Sharpness
It's good to keep in mind that any well-made knife can be sharpened to a razor tip by a good professional sharpening. At the same, no matter how sharp the edge of a knife is, it will eventually dull with use. What often varies between knives is how well they hold that edge before dulling and how easily they can employ that sharpness effectively through other attributes like solid grip and comfortable ergonomics.
The Henckels Classic and the Babish, though slightly flawed chef's knives in their own ways, both offered surprisingly sharp and resilient blades, performing well and impressing us with their cutting abilities.
The Tojiro deftly cuts through some peppers.
Credit: Bradley Nichols
Practicality
For this metric, we wanted to test how each knife performed in a variety of kitchen situations. Here, versatility is valued, as the tests we undertook are all wildly different from each other. Firstly, we broke down a whole chicken with each knife. Each chicken was cut into eight pieces. This involved cutting through muscle, skin, and cartilage, all with greasy chicken-coated hands.
Next, we cut up a variety of large and oddly shaped fruits and veggies, such as squash, pineapple, and peppers. This showed us how each knife performed in slightly awkward conditions and whether that affected their performance. Finally, we dunked a tomato, the knife, and a cutting board into water and attempted to make a fine dice to test how each knife handled under extremely wet conditions, to assess whether or not the grip was still effective, and if it crossed the line into being an unsafe tool.
Cutting Techniques
While you may be used to placing your entire hand on the handle of your knives, experts recommend a different way to hold them — the pinch or blade grip. By placing your index finger and thumb on the sides of the blade just in front of the handle, you'll have better dexterity and accuracy with your slices and far more control with wet or greasy hands.
The Shun was the strongest contender in this test. Regardless of task, conditions, or user, the Shun was universally loved by all of our testers. Its shape was perfect to handle awkward cuts, and it still gave enough leverage when breaking down a chicken. Despite its polished appearance, its handle didn't let us down, even with wet or greasy hands, helping us to maintain control no matter the task.
The Shun is a pleasure to use on any task in the kitchen.
Credit: Bradley Nichols
The two German knives, the Wüsthof and the Zwilling, were also a joy to use. Our testers loved the sturdy feel when cutting through cartilage, and the polymer handles never lost their grip when they were wet. These two knives feel very similar in hand, and both proved well up to the diversity of challenging conditions we put them through.
The Wusthof can perform delicate tasks as well as any other knife.
Credit: Bradley Nichols
The Victorinox also excelled in this category, with users finding the textured nylon handle very grippy when wet, helping especially when breaking down a chicken. Its lower weight also helped users to maintain control with greasy hands.
The Victorinox performs as well as much pricier knives.
Credit: Bradley Nichols
Interestingly, the Mac excelled in these practicality tests for our experienced testers, but our novice helpers found it to be more challenging in certain situations. The short handle and super thin blade present a learning curve when cutting chicken or large veggies, as they require a certain style of holding the blade with the handle and a light touch with this super-sharp edge.
Even a knife designed for precision will be called to cut through cartilage sometimes.
Credit: Bradley Nichols
Ergonomics
A sharp knife that is awkward to hold or uncomfortable can be much less effective than a comfortable knife with a duller blade. For this reason, we tested each knife across dozens of different hands and grip styles. From a pinch grip to a finger-tip grip, we had aspiring chefs at all skill levels hold, use, and judge each blade. Although a pinch grip is most widely recommended, we recognize that many home cooks use a variety of grip styles and test accordingly. This metric is also the most subjective category, and we strove to get as large of a sample group as possible.
Our testers looked at general comfort and how it felt cutting vegetables with their natural motion. We weighed each knife and examined its balance: whether it was strongly weighted towards either the blade or handle and whether or not that helped with a natural cutting motion. We also took note of the bolster, whether it had a full or partial (or multiple options available), and whether that helped or hindered normal use.
The Wüsthof was universally loved by our testers when it comes to hand feel. It has a full bolster that is thin enough not to be intrusive and curved enough to be comfortable but offers extra grip when needed. Though heavy, its weight is extremely well-balanced, and it never felt clumsy.
The Wusthof, despite its weight, is extremely well balanced.
Credit: Bradley Nichols
In the next tier of rankings, we have the Mac, Zwilling, Victorinox, and Shun, which we consider comfortable but with a caveat. The Mac has a very short handle, which in large hands can feel insubstantial — unless you're fully committed to the pinch grip. The Zwilling's bolster was a tad bulky, with slightly sharper edges, and many of our testers felt it got in the way much more than the similar bolster on the Wüsthof. The Victorinox initially felt strange and cheap to some of our testers, though it grew on them over time. The Shun has a slight bias towards right-handed users with its asymmetric handle, though our left-handed user didn't notice a difference.
Many knives have unadvertised quirks like the Shun's asymmetrical handle.
Credit: Bradley Nichols
Rounding out the best performers in this metric is the Misen, which is a knife with numerous shortcomings but proved to be one of the most comfortable and satisfying knives to hold and use. It has a pleasing weight and a smooth polymer handle that all of our testers enjoyed.
The Misen, though flawed, has a very comfortable handle.
Credit: Bradley Nichols
Build Quality
To test this metric, we first inspected each knife right out of the packaging to look for any flaws in the manufacturing process. To test the quality of their factory sharpness, we put each one through a paper-cutting test immediately afterward. None of the chef knives we tested were dull, yet there were noticeable differences here. Many of the higher quality knives cut the paper cleanly and easily, while some others cut roughly and require extra effort. We also thoroughly examined each chef's knife at the end of our testing and searched for any chips, cracks, or other damage sustained.
The Shun, Wüsthof, Zwilling, Global, and Mac all proved to be extremely well made and worthy of their price tags. They all came with razor-sharp edges straight from the factory, slicing through our paper test cleanly. They were all made without any sort of defects, and after going through our testing, we found no damage or extensive wear and tear to any of them. They are pieces that will look great on a kitchen counter and will last years if properly taken care of.
A well-made knife should come sharpened right out of the box.
Credit: Bradley Nichols
The Victorinox is very well made overall. It sliced paper almost as well as the top contenders in this metric, and the only imperfections were some excess material on the nylon handle from the molding process. The Zwilling was nearly perfect, slicing the paper cleanly, but it had some wear and tear on the handle when we opened the brand new box.
No matter which way you slice it, there's a great chef's knife ready to make your life easier.
Credit: Bradley Nichols
Conclusion
Anyone searching for a chef knife faces a vast array of options on the market. It can be expensive and confusing to figure out which knife is really the right one for your cooking style. No matter if you're a professional chef looking for an upgrade or someone just getting started with home cooking, we can help you determine the right chef knife for your needs and your budget.
