It’s hard to understate the importance of a high-performance chef’s knife for a home cook at any level of their culinary journey. You’d also be surprised at how often this key piece of kitchen equipment gets overlooked, even by folks who are serious about honing their skills. Other kitchen knives should be considered, of course, including utility knives, paring knives and bread knives but you won’t use any of them even half as often as your chef’s knife. If there was ever a blade to throw a little extra thought, research and coin at, this is the one.
Upgrading to a quality chef’s knife will not only do wonders for your execution in the kitchen but it’s a safety issue too. You might think an ultrasharp chef’s knife would be more dangerous but it’s actually dull and old knives that’ll slide off of a vegetable skin instead of through it that make you most susceptible to injury. (That’s not to say you shouldn’t be just as careful with your sharp knife, of course.)
The best chef’s knife for you and your work in the kitchen depends on several factors. (Spoiler alert: It’s not necessarily the most expensive, either, so don’t think you need to spend hundreds to get the perfect blade match.) Knives come in various styles — the two most prominent being Japanese and German — weights, lengths and handle materials. Since you’re going to be using it more than any other blade in the arsenal, your chef’s knife should be comfortable, easy to handle, sturdy and sharp.
What’s the best size for a chef’s knife?
Most chef’s knives have an 8- or 9-inch blade and that’s a pretty safe bet if you’re not sure. Depending on your skill level and the size of your hand, you might want a slightly longer or shorter knife blade. There are chef’s knives as short as six inches but you likely don’t want to go shorter than seven. You can also find blades as long as 10 or 11 inches but those will be a bit more difficult to control and are not generally recommended for the average home cook.
What’s the best material for a chef’s knife?
You can find chef’s knife blades in alternative materials including ceramic but some composition of steel is the preferred material of 99.9% of knife makers the world over. For the purposes of this list, we’re only testing steel blades. There are lots of different grades of steel. In general, a softer steel blade will be easier to sharpen but may not last quite as long, though for an amateur home cook, the difference in durability is negligible and the ability to sharpen should take priority.
The makeup of your knife handle is perhaps the more critical decision at hand. Chef’s knife handles are made from a wide range of materials including wood, bone, carbon fiber, steel and many others. Wood and certain poly-blends may be a little softer to the touch. There are also handles with contoured and ergonomic shapes, while some — namely Japanese knives — feature a more linear design.
The difference between forged and stamped chef’s knives
A forged knife is made from one block of steel while a stamped knife is punched out of a sheet of metal. Forged knives are traditionally sturdier and more expensive. I’ve read some hot takes that modern knife-stamping technology has caught up to forged models and that there’s not as big a difference as there once was. But I’ll be honest, I can feel when I’m wielding a stamped knife versus a forged one. In general, forged knives seem to better balance but they’re often, but not always, stronger meaning they’ll last longer and keep their edge better.
The difference between Western (or German) knives and Japanese-style
German-style knives are generally heavier with thicker blades and more pronounced bellies (the curve of the blade). This shape and weight are conducive to a rocking style of chopping. Japanese knives are generally lighter with thinner blades making them a bit better for intricate slices, trims and push chops. While it’s certainly not necessary, I personally like having one of each at my disposal.
How heavy should a chef’s knife be?
This is another answer that depends on personal preference, experience level and what you intend to do with the knife. In general, Japanese-style knives are lighter and thus better suited for very precise chopping, mincing, dicing and chiffonade. German-style chef’s knives are often thicker and heavier and may be a better choice if you’re doing more basic chopping and breaking down bone-in chickens and such.
Which is the best chef’s knife for you?
This is the million-dollar question. Because of the many variables, you’ll want to take into account some of the factors addressed above before you decide on a new blade. We’re not here to anoint one single chef’s knife the best, but because we’ve tested a few dozen, at this point, we can make some informed recommendations for high-quality chef’s knives at different prices, sizes, weights and styles.
One thing is for sure, if you’re still using the dinged and dull knife that came in your discount knife block set nine years ago, any one of the knives on our list will make you a better chef. Here are a few of the best chef’s knives available in 2021.
Global’s popular chef’s knife is a Japanese-style blade, which means it boasts a scary-sharp edge and a nimble-feeling lightweight body. Global’s design is also unique: the handle and sharp blade are made of a single piece of high-carbon steel, and the handle is filled with sand to weight it. Global’s 8-inch chef’s knife is well-balanced and meets all your usual mise en place needs. Slicing, mincing, chopping and even breaking down a chicken are all easy with the Global.
This chef’s knife took the top spot in our original round of chef’s knife testing and it has held up as one of the best all-around chef’s knives you can buy and at an approachable price. The blade on this knife is more durable than the easy-to-chip Mac, and it just feels very comfortable in hand.
For me, this chef’s knife from direct-to-consumer kitchen brand Made In ticks a whole lot of boxes and comes in at a reasonable $89.
The French-made blade is fully forged with a full tang through the handle so it’s solid as a rock. With an 8.5-inch blade, it’s on the long side and it weighs exactly half a pound — for whatever reason, those proportions work exceptionally well for me and this chef’s knife feels like an extension of my hand when I’m using it. It’s got a fairly linear handle but one I find particularly comfortable and it keeps its edge well for a knife at this price.
The knife also has excellent balance and feels somewhere between the German- and Japanese-style in that it’s hefty but not heavy. The blade is forged from a composition of steel called X50CrMoV15 which is high in Chromium, making it both strong and highly resistant to corrosion. I really loved using this knife and think it offers serious value for the money.
This Japanese-style chef’s knife lies at the higher end of the spectrum when it comes to price, but it rests at the top of most best lists online for a reason: it’s a fantastic product. In fact, this Japanese knife was our top pick for a few months before being unseated by Global’s knife.
Similar to a santoku knife, not only is the Mac super sharp (it slides through tomatoes without any tearing whatsoever), but its blade is thinner than heavier knives like Wusthof’s, which makes slicing snappier veggies like carrots feel like cutting a ripe banana with a butter knife.
Mac’s most popular chef knife is perfectly balanced, so you never feel at risk of losing control of the blade. Its belly is also comfortably rounded, which makes the rocking motion while mincing feels natural.
The one disappointing feature from this knife maker is how easy it is to chip the super-thin blade. Within a couple of months of regular use, a piece chipped off the tip of the Mac when the knife nicked an open cupboard and simply broke off.
Hands-down, the biggest surprise of my testing was the performance of Mercer’s $17 Culinary Millennia 8-inch chef’s knife. It’s not as well made as the Zwilling or Wusthof blades — both of which feature long-lasting full-tang design (the knife’s metal travels all the way from the tip of the blade to the butt of the handle in a single piece). But the handle design is perfect for teaching beginners how to hold and use a chef’s knife, guiding your thumb and index finger to the base of the blade. It’s well-balanced and honestly felt the most like an extension of my arm as we prepped various veggies, fruits and meats in our tests.
The light weight and cheap design mean you don’t get the long life or the full versatility you’d get from a workhorse like the Wusthof, but if you’re wanting a starter chef’s knife to learn for six months while you save for a bigger investment, the Mercer really is a great cook’s knife.
German knife brand Wusthof’s 8-inch classic chef’s knife is a workhorse in the kitchen. It’s one of the weightiest knives I tested, which helps it slice more delicate foods such as tomatoes as effortlessly as warm butter and cut through more robust foods like butternut squash without much exertion. The heavier knife weight helps guide the blade in uniform movements as you use it, but this Wusthof knife isn’t so heavy that you ever feel controlled by the blade.
The Wusthof was our original favorite knife until we got our hands on the Mac and Global Japanese-style knives, and it still stands up as a top-of-the-line option. The only shortcoming of the Wusthof is the slightly softer steel used for its blade, which makes it not quite so razor-sharp as the Mac.
That said, the Wusthof classic is perfectly balanced between the handle and blade, and it has a heel to protect your fingers, which makes it feel all the safer to wield. One of the best measures of how comfortable a knife feels in your hand is breaking down a chicken — as it requires many types of cuts across skin, meat, fat and cartilage. Using this blade for that task was as enjoyable and natural feeling as any other on the list.
This knife is top-to-bottom one of the best available at a price that won’t put you into debt. It’s versatile and comfortable, and its high carbon steel forged blade will keep a sharp edge as well as nearly any other knife — Mac and Global excluded — in this price range.
If you’ve got smaller hands or just prefer a shorter blade for whatever reason, there are options. One very good option is Shun’s classic chef’s knife which comes in both 8-inch and 6-inch sizes. This Japenese-style knife is light and dexterous — especially the 6-inch — but it’s forged from Damascus clad stainless steel for strength. It also has excellent balance.
This knife’s ebony pakkawood handle is linear with no ergonomic shape but because of the knife’s modest weight and razor-sharp edge, I didn’t find myself tiring in the least when using it for an extended session.
It’s also really beautiful in a simple sort of way. I tested the knife with a blonde handle but it also comes in jet black. The Damascus steel has that wavy pattern like wind-blown dunes which are aesthetically pleasing but also help to keep food from sticking to the blade.
As we’d discussed their are two main styles of knives. German or Western blades tend to be heavier with a more pronounced belly and are ideal for a rocking style of use. Japanese with their lighter weights and straighter bellies are more suited to a slice or push cut. If you don’t want to buy two expensive chef’s knives but do want a knife that can service both styles, this Korin Nickel Damascus would be a solid choice.
This 8-inch blade is thicker than your average Japanese knife but thinner than a standard Western blade such as a Heckels or Wüsthof. If you’re used to that type of heavy chef’s knife but want to transition to a more delicate Japanese-style tool, try this blade. It has some heft but still feels very dexterous. I found it was one of the most versatile knives I tried and I could really feel myself easily toggling between finer, precise cuts and more thunderous chops.
It’s not a bargain blade at $198, but with 33-layers of V10 stain-resistant steel, it’s likely to last you a very long time if you care for it properly.
For $50, J.A. Henckels’ Zwilling Gourmet 8-inch Chef’s knife is a great budget option. It doesn’t have the heel of a heavier-duty knife like the Wusthof or J.A. Henckels Classic, but it’s well-balanced and makes clean cuts on tomatoes and herbs, makes quick work of dicing onions and breaks down a chicken with relative ease.
The Zwilling Gourmet is a stamped blade, rather than a forged one, which means it likely won’t hold its edge as long as the Wusthof. It’s also lighter, which means your hand won’t be guided quite as well through a tomato or similarly delicate food.
All that said, the Zwilling’s cuts were consistently clean, it felt comfortable in my hand, and for $50, I’d be more than happy to add this knife to my kitchen.
I’ll admit that even I was intimidated by this knife when I first held it. It’s over 9-inches long and extremely sharp but it’s also very light which makes it more difficult to control. That all spelled disaster for my sometimes clumsy, sometimes careless self. Miraculously, I didn’t lose any fingers during my testing, and I actually started to really fall for this knife which, at times, feels more like a weapon of combat than a kitchen tool.
The extra-long Japenese-style blade makes it extremely versatile and a great knife for trimming bigger pieces of meat and large vegetables like squash or even carving and slicing cooked meats. It took me a little longer to get comfortable chopping and dicing vegetables, mostly because of the length, but within a few sessions I got the hang of it and then some. Breaking down a chicken with this knife was an absolute dream and I felt like I could do almost anything I wanted with it with almost no resistance.
I also really loved the contoured handle made from maple wood. It doesn’t hurt that these knives, which are all handmade in California, look like true works of art. The price is a bit of an eye-popper at $499 for the cheaper of the brand’s two models. That said, if you’ve got above-average knife skills and are looking to treat yourself, this is a fun and beautifully made chef’s knife to have at your disposal.
How we tested
Our procedures blended five tests — slicing tomatoes, dicing onions, mincing leafy herbs, chopping carrots and breaking down chickens — each with a 1-to-10 rating, with more general use and observation. We wanted to approach the procedures as the average home cook would, focusing on general use and experience. We also avoided overemphasizing sharpness, as factory sharpness doesn’t really tell you much about a blade beyond its first few weeks or months of use.
In fact, you’ll likely want to invest in a knife sharpener to get a sharp edge once you buy a chef’s knife. We wrote aboutin a separate story. We’ve also written about . Taking sharpening seriously is key to a knife blade’s edge retention.
We took into account the type of steel used in the knife’s construction (most are high-carbon steel), the method (whether it was forged or stamped) and the general design (full-tang knives, for instance, last longer than blades attached to a distinct handle).
Beyond its measurable performance with various foods, we approached each knife as a package — experiencing how its weight and balance came together to create an experience that either felt intuitive or awkward.
The rest of the field
Overall, we tested a dozen of the most popular chef’s knives for home cooks, including Mac, Global, Artisan Revere, Victorinox, Kitchenaid, Cuisinart, Homefavor, Farberware, Zwilling, J.A. Henckels, Wusthof, Material Kitchen, Misen and Mercer. Of these knives, three were the clear leaders, most others were solidly designed and only one stood out as really bad.
Mac, Wusthof and Global were stand-out favorites for quality and performance, and if you’re really serious about adopting a high-quality chef’s knife, any of these three will do the trick. While I gave my assessments above, everyone will have their own slight preferences — Global feels best to me, but if I ate more meat and denser veggies, I would probably lean toward Wusthof as the more robust blade. And if perfectly minced herbs and delicately sliced fish were more common cuts in my kitchen, Mac might take the crown.
Mercer, Zwilling and to a lesser degree, Victorinox offered solid performance and well-balanced products for beginners looking for a bargain (Victorinox gets a lot of love online for its price tag and balance, but it’s more expensive than the $16 Mercer and not quite as well balanced).
Cuisinart’s, Material and Homefavor’s knives were sturdier than the cheaper competitors, but they didn’t stand out in any single category. The $50 J.A. Henckels classic, which seems like a natural winner given its reasonable price tag and similar design to the more expensive Wusthof classic, really disappointed me. It’s another workhorse of a knife, but its butt is heavier than it should be, so heavy prep gets tiring, and mincing feels awkward.
Farberware’s knife was the worst of the bunch: It is so poorly balanced, in fact, that we stopped the chicken test midway for fear of cutting myself. The handle is extremely light, which leaves the center of balance for the knife an inch or two down the blade. That makes almost every type of prep, from slicing and dicing to mincing and chicken boning, feel awkward at best and dangerous at worst. In short, don’t buy this knife and if you’re looking for a budget blade, be careful and do some research first.
A chef’s knife can be your best friend in the kitchen — if you find the right fit. So take your time, figure out exactly what you need from your chef’s knife, and make an investment. You could keep buying those generic $10 knives from the store every time your knife gets dull, but if you’re really serious about upping your kitchen game, a high-quality chef’s knife is one of the best investments you can make.