The Best Chef’s Knives for Every Budget and Vibe

Feb 12, 2025 2

7 best chef’s knives for every budget and style

Whether you want a Japanese stainless-steel knife that can make razor-thin cuts or an everyday workhorse with a colorful handle, these seven big, chef-y knives do it all

In my 20+ years of cooking — first in culinary school, then professionally, and now for my incessantly hungry family of four — I’ve gone through what I now see as several different eras of chef’s knives. In culinary school, my fellow Johnson and Wales students and I found no end of amusement talking about the length of our Dicks—our school-issued F. Dick 10” Chef’s Knife, that is. Once I landed a spot in a professional kitchen, I saved up for a Shun Santoku because it was the knife Alton Brown swore by (though I didn’t spring for the now discontinued specifically Alton Brown-branded one because it seemed too silly). Through my twenties, I gravitated towards the nearly disposable but consistently reliable Kiwi blades I found at Tan-A, my local Asian grocery store (in no small part because Top Chef Season 3 winner Hung Huynh once said they were good enough for him, and he’s known for his incredible knife skills). These days, as a daily home cook, it’s all about the BIFL (buy it for life) option — knives that will serve me well for the rest of my knife-wielding life. I’ve used this knowledge from my personal and professional research to bring you this guide to the best chef’s knives.

While a typical chef’s knife roll may have a dozen knives within, a true, big, multipurpose chef’s knife is an all-rounder, the kind of tool that can tackle winter’s bulbous, cruciferous produce and big hunks of meat as easily as it renders paper thin slices of summer’s ripest heirloom tomatoes. It should feel sturdy but not heavy, evenly balanced, and should sharpen easily, holding its edge for a long day in the kitchen. I studied the materials, weight, balance, and sharpness of knives from brands I knew well and some newer options with plenty of pro-chef clout behind them.

To test the knives featured here, I diced sweet potatoes and pumpkins, cut bunches of chives into slivers, and sliced tomatoes as thinly as a Ginsu knife infomercial. I also used each knife for at least one full day (often longer) to see which ones performed the best overall after a day of prepping three meals for a family of four. These are the blades that I would recommend for their versatility and overall performance, and for whatever era of chef’s knife you find yourself in these days.

Best All-Around: Miyabi Koh 8-inch Chef’s Knife

As soon as this blade came into my life, I knew it would be my forever knife. It’s impeccably balanced, light enough to use for the long haul but also reassuringly substantial in my hands. What I love most about this knife is that I can use it to tame a mound of leafy kale with the same ease as shredding razor-thin ribbons of cucumber. It’s also the knife I trust most to halve an avocado without incident. For folks who prefer the lightweight ease of Japanese-style knives, Miyabi’s 8-inch, full-tang, fine carbide stainless steel chef knife delivers, holding its impeccably sharp edge after multiple uses.

Pros

Versatile
Well-balanced and lightweight
Full-tang construction and solid wood handle are great for durability
Lifetime warranty

Cons

Higher price point
Smaller blade may be better for smaller hands

Chef-iest: MAC Professional Series 8” Chef’s Knife with Dimples

A lot of chefs I know, like my friend Hans Doxzen of Tuckahoe Seafood and the pop-up series Quarter Horse, hold MAC knives as the gold standard. Doxzen explains, “MAC knives are great workhorses at an approachable pricepoint — good value for daily drivers. Their steel boasts excellent edge retention, and they stay in sharp working order for a [long] time.” So I was interested to see how they would perform in my home kitchen. After prepping pumpkin, potatoes, and bunches of Swiss chard for Thanksgiving dishes, I gave the MAC 8” Chef’s Knife a resounding “yes, Chef!” The thin 2.5-millimeter blade works its way through even the bulkiest of produce like a laser. The knife is beautifully balanced and easily achieves a swift, rocking method for things like herbs and leafy greens. Plus, the slightly dimpled blade releases from the results effortlessly, making quick work of whatever you put in front of it.

Pros

Versatile and incredibly sharp
Thin, dimpled blade releases easily from food
Well-balanced and lightweight

Cons

Higher price point
Smaller than average handle may be better suited for smaller hands

Most Stylish: Hedley & Bennett 8” Chef’s Knife

Practical, reliable, and beautiful? Say less! Actually, I’ll say a bit more: The Hedley & Bennett 8” Chef’s Knife quickly became one of my daily blades because it feels sturdy but not too heavy in my hands; keeps a sharp blade after many uses; and looks objectively cool doing it, thanks to the Shiso Green handle I opted for (it’s also available in black, white, a tawny brown, and a vibrant blue). This knife is made with three layers of Japanese steel (known as San-mai in the knife world), which means it’s consistently sharp and resistant to chipping.

Pros

Balanced and versatile weight
Made with chip-resistant San mai Japanese steel
Available in multiple appealing colors
Easy to sharpen and stays sharp after many uses
Lifetime guarantee

Cons

May cut a touch more slowly than knives with thinner blades

Most Versatile: Made In 8” Chef Knife

Equally suited for big honkin’ produce, wee brunoise cuts, and even breaking down proteins, The Made In 8” Chef Knife makes a serious case for finding a place on your knife rack. Available in five colors, including red, blue, and a gorgeous olive wood handle, this knife comes with a lifetime warranty that backs up the French-made, nitrogen-hardened German steel blade. It does require regular honing and sharpening, so this might not be the best choice for more of a hands-off home cook, but for anyone who’s handy with a honing steel, this razor-sharp, full-tang knife will perform well for years. (This was the do-it-all knife I gave to my nephew this year when he moved into his first solo apartment.)

Pros

Versatile; suitable for all kinds of meat and vegetables
Razor-sharp out of the box and with continued care
Stunning aesthetics
Lifetime warranty

Cons

Requires periodic sharpening for best performance
Awkward gap between handle and blade takes some getting used to

Best for Big Hands: Wüsthof Classic 8” Chef’s Knife

Ideal for bigger hands, the Wüsthof Classic 8” Chef’s Knife is a hefty, full-bolster knife beloved by pros and home cooks alike. This is a great choice for breaking down big burly root vegetables or hulking summer melons, but it’s not as well-suited for refined knife work, so save this one for when you need to chop a whole pumpkin or a bag of potatoes, and find a smaller knife for more meticulous tasks. This one comes with a lifetime warranty and is available in eight colors, including a vibrant Purple Yam and sophisticated Wild Blueberry.

Pros

Easily takes on large produce or cuts of meat
Great for bulk meal prep
Better for bigger hands
Durable full-bolster construction

Cons

Not as deft at fine knife work
Needs to be sharpened more often
Higher price point

Best Low-Maintenance Pick for Casual Cooks: Our Place Everyday Chef’s Knife

If you, like so many others, fell in love with Our Place’s internet-famous Always Pan, you’ll find room in your heart (and kitchen) for the brand’s Everyday Knife, a German steel knife with a full tang, available in five of Our Place’s signature dreamy colors, like Lavender and Spice. At $70 (on sale for $60 currently), this is a certified steal of a knife that’s capable of making short work of bulky produce while still navigating small items easily as well.

Pros

Well-balanced
Durable full-tang construction
Lower price point
Lifetime warranty

Cons

Rounded plastic handle may feel awkward or cheap to some

Best Budget Chef’s Knife: Imarku Japanese Chef’s Knife (8”)

We will never stop singing the praises of the Imarku chef’s knife, which performs just as well as blades that cost three times the price of this classic 8-inch chef’s knife. The blade is made out of high-carbon stainless steel, and it handles with an impressive amount of balance. Plus, it comes in a swanky little red velvet-lined box that makes it very giftable.

Pros