I Tested 27 Chef’s Knives & These Are the Best for Every Budget

Which chef’s knife is the best?

I put 27 popular options to the test, and in this guide, I’ll give you my honest opinion on each. I explain what I like, what I dislike, and whether they’re worth your money.

These knives have 8-inch blades and range from $18 to $380. I’ll be reviewing them in order from least to most expensive.

I also provide a simple table that allows you to compare the key features of these knives side by side.

Spoiler: My favorite low-cost chef’s knives are Lamson Vintage and Misen, Made In and Dalstrong Shogun are the best mid-range options, and Wusthof Classic, MAC MTH-80, and Oishya are my top premium picks.

Avoid Henckels Solution, Caraway, Dalstrong Phantom, and Zwilling Four Star. I explain why within my mini review of each.

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Use the links below to navigate this guide:

• Comparison Chart
• Henckels Solution
• Caraway
• Ninja Foodi Premium
• Cangshan Helena Rocking
• Victorinox Swiss Classic
• Dalstrong Phantom
• Lamson Vintage
• Misen
• HexClad
• Zwilling Four Star
• Wusthof Gourmet
• Made In
• Dalstrong Shogun
• Cangshan Yari
• Cangshan Haku
• Lamson Premier Forged (Fire Handle)
• Lamson Premier Forged (Sierra Handle)
• Zwilling Pro
• Zwilling Professional S
• Victorinox Grand Maitre
• Wusthof Classic
• Cutco
• MAC MTH-80
• Cangshan Thomas Keller
• Wusthof Classic Ikon
• Shun Classic
• Oishya
• Bottom Line: Which Chef’s Knives Are the Best?

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Comparison Chart

Before I give you my review of each chef’s knife, the chart below provides a side-by-side comparison of all of them. A few things to note:

• The Rockwell scale measures the hardness of each blade’s steel. In general, harder steel retains its sharpness better, but softer steel is more durable and less prone to chipping.
• “Handle C” is short for “Handle Circumference”.

Swipe to view the entire chart on mobile.

Chef’s Knife	Price	Where It’s Made	Weight (oz)	Handle C (in)	Blade Material	Handle	Rockwell	Pros	Cons
Henckels Solution	$ (Amazon)	India	5.4	3.0	Stainless steel	ABS	50 – 54	Affordable	Sharp choil
Caraway	$ (Caraway)	China	7.2	2.8	Stainless steel	Plastic	58	Affordable	Uncomfortable pinch grip
Ninja Foodi Premium	$ (Amazon)	China	8.7	3.5	X50CrMoV15	POM	Not Disclosed	Balanced, comfortable pinch grip	Handle too thick
Cangshan Helena Rocking	$ (Amazon)	Yangjiang, China	10.0	2.9	X50CrMoV15	Polymer	58	Steep curved edge for rocking	Unbalanced
Victorinox Swiss Classic	$ (Amazon)	Ibach, Switzerland	5.8	2.8	High carbon stainless steel	TPE	56	Lightweight, grippy handle	Soft steel dulls faster
Dalstrong Phantom	$ (Dalstrong)	Yangjiang, China	6.3	3.1	AUS-8	PakkaWood	58	Lightweight, nimble blade	Sharp curve on choil
Lamson Vintage	$ (Lamson)	Westfield, MA USA	6.9	2.9	420HC-LAM	Walnut	58	Smooth choil and spine	Wood handle can scratch
Misen	$ (Misen)	China	8.0	3.0	AUS-10	POM	58	Curved bolster for pinch grip	Squared handle edges
HexClad	$ (HexClad)	China	6.6	3.0	AUS-10 cutting core	PakkaWood	60	Agile narrow blade	Not enough knuckle clearance
Zwilling Four Star	$ (Zwilling)	Solingen, Germany	6.9	3.5	High carbon stainless steel	Polypropylene	55 – 58	Decent price	Blade heavy, bulky handle
Wusthof Gourmet	$ (Amazon)	Solingen, Germany	6.4	2.9	X50CRMOV15	POM	56	Sharp out of the box	Soft steel dulls quicker
Made In	$$ (Made In)	Thiers, France	8.3	2.8	X50CRMOV15	Polymer	58	Wide blade for scooping	Handle too far back from blade
Dalstrong Shogun	$$ (Dalstrong)	Yangjiang, China	8.8	3.2	AUS-10V	G10	62	Perfect handle size, gradual bolster	Steel gets cloudy
Cangshan Haku	$$ (Amazon)	Yangjiang, China	6.7	2.9	X-7 Damascus Steel	African Blackwood	60	Edge retention	Slim blade profile
Cangshan Yari 7-Inch Kiritsuke	$$ (Amazon)	Yangjiang, China	8.0	3.0	X-7 Damascus Steel	G10	60	Octagonal wa handle	Limited uses
Zwilling Professional S	$$ (Amazon)	Solingen, Germany	8.7	3.0	High carbon stainless steel	Plastic	55 – 58	Durable	Sharp bolster edges
Zwilling Pro	$$$ (Amazon)	Solingen, Germany	9.4	3.1	High carbon stainless steel	Plastic	55 – 58	Ideal bolster for pinch grip	Tip is high
Lamson Premier Forged (Fire Handle)	$$$ (Lamson)	Westfield, MA USA	9.6	2.9	Grade 4116	Acrylic	58	Beautiful red handle	Polished blade shows fingerprints
Lamson Premier Forged (Sierra Handle)	$$$ (Lamson)	Westfield, MA USA	9.7	2.9	Grade 4116	Striated Wood	58	Beautiful wood handle	Polished blade shows fingerprints
Victorinox Grand Maitre	$$$ (Amazon)	Ibach, Switzerland	9.3	3.4	High carbon stainless steel	Modified maple	56	Good heft and balance	Dull quickly
Wusthof Classic	$$$ (Amazon)	Solingen, Germany	9.2	3.1	X50CRMOV15	POM	58	Comfortable handle	Expensive
Cutco	$$$ (Amazon)	Olean, New York	6.3	3.1	440A	Thermo resin	56 – 60	Wedge-Lock handle	Expensive for a stamped blade
MAC MTH-80	$$$ (Amazon)	Seki City, Japan	6.5	2.9	High carbon steel	PakkaWood	59	Hybrid blade profile	Short handle
Cangshan Thomas Keller	$$$$ (Amazon)	Yangjiang, China	9.5	3.3	Damasteel RWL34	Polymer	61	Extremely well balanced	Awkward handle shape
Wusthof Classic Ikon	$$$$ (Amazon)	Solingen, Germany	9.8	3.1	X50CRMOV15	POM	58	Tapered bolster, curved handle	Unbalanced (handle heavy)
Shun Classic	$$$$$ (Amazon)	Seki City, Japan	7.0	3.0	VG-Max	PakkaWood	60 – 61	Edge retention	Prone to chipping
Oishya	$$$$$ (Oishya)	Sakai, Japan	5.7	3.0	VG-10	European maple burl	62	Lightweight, gorgeous blade and handle	Expensive, handle can scratch

Henckels Solution

The Henckels Solution chef’s knife is made in India. It weighs 5.4 ounces and has a thin stamped stainless steel blade with a Rockwell hardness of 50-54. The handle is made of Acrylonitrile Butadiene Styrene (ABS) and has a circumference of 3.0 inches.

This knife is affordable, but unfortunately, you get what you pay for. It’s blade-heavy and unbalanced, the edge dulls relatively quickly, and the thin, sharp choil digs into your hand when using a pinch grip. Don’t buy it unless budget is your number one priority.

Check the current price on Zwilling.com and Amazon. Or read my full Henckels review to learn more.

Caraway

The Caraway chef’s knife is made in China and features a thin stamped blade made of German stainless steel with a Rockwell hardness of 58. The plastic handle has a circumference of 2.8 inches.

Like Henckels Solution, the Caraway chef’s knife has a thin stamped blade that makes the pinch grip uncomfortable. The handle is completely straight and flat on top—it’s not the most ergonomic design. The plastic handle has some imperfections, including a seam where the two plastic pieces meet. It looks and feels cheap.

This knife is not available individually; it comes as part of Caraway’s Prep and Knife Sets. Unless you love one of the handle colors or need an entire prep set with utensils and knives, I would pass on Caraway.

Check the current price on CarawayHome.com and Amazon.

Ninja Foodi Premium

The Ninja Foodi Premium chef’s knife is made in China, and it’s a heavy knife that weighs 8.7 ounces. It has a forged blade made of X50CrMoV15 steel with a full tang. The Polyoxymethylene (POM) handle has a wide circumference of 3.5 inches and a steel end cap.

The knife is balanced, and the half bolster provides a comfortable pinch grip. However, the Ninja logo engraving is another place to clean, and there are some imperfections where the plastic and steel meet. The handle is thick, so only buy this knife if you have large hands or want a handle that fills up your palm. Overall, it’s a decent knife at an excellent price.

Check the current price of this knife on Amazon.

Cangshan Helena Rocking

The Cangshan Helena Rocking chef’s knife is made in Yangjiang, China. It has a steeply curved edge, ideal for rocking, and one of the thickest blades I’ve seen.

The blade is made of X50CrMoV15 steel with a Rockwell hardness of 58, while the handle is made of polymer with a circumference of 2.9 inches.

Weighing 10.0 ounces, it is the heaviest knife on this list, with most of the weight in the blade. This weight distribution is fine for rocking since you’re not lifting the knife off the board, but it feels unbalanced when chopping up and down.

If you want a heavy, durable knife for rock chopping, this is a good option, but it’s not designed well for other techniques.

Check the current price on Amazon, or read my full Cangshan review to learn more.

Victorinox Swiss Classic

The Victorinox Swiss Classic chef’s knife is made in Ibach, Switzerland. At a little under 5.8 ounces, it is one of the lightest knives I tested. You can use it for long periods without fatigue.

The blade is made of high-carbon stainless steel, and the handle is made of thermoplastic elastomers (TPE) with a circumference of 2.8 inches. The black plastic handle has a grippy texture that prevents slipping, even when your hands are wet.

The main downside of this knife is that the steel is relatively soft at 56 Rockwell, so the edge dulls faster than blades with a hardness of 58 or 60.

It’s not the prettiest knife, but it’s functional, durable, and relatively cheap, making it a favorite in many restaurant kitchens.

Check the current price on Amazon or read my in-depth review of Victorinox to learn more.

Dalstrong Phantom

The Dalstrong Phantom, made in Yangjiang, China, is another lightweight knife weighing 6.3 ounces. The thin blade is made of AUS-8 steel with a Rockwell hardness of 58, while the PakkaWood handle has a circumference of 3.1 inches.

Dalstrong Phantom is made in Yangjiang, China and it’s another lightweight knife at just 6.3 ounces. It has a thin blade profile, which makes it nimble, but you don’t get much knuckle clearance, and it’s too thin to scoop ingredients.

The Pakkawood handle has a red stripe and mosaic that make it stand out, but it’s D-shaped, so it might feel awkward if you’re left-handed.

I wouldn’t recommend this knife for one simple reason: I hate the prominent curve on the choil. It comes to a sharp point and can poke you if you reach for the knife and aren’t paying attention.

Check the current price on Dalstrong.com and Amazon. Read my review of Dalstrong knives to learn more.

Lamson Vintage

Lamson Vintage is a beautiful knife made in Westfield, MA, USA. It weighs 6.9 ounces and has a high-carbon stainless steel (grade 420HC-LAM) blade with a Rockwell hardness of 58.

It has a long walnut handle, glossy polished tang, and two large brass rivets. The handle is relatively thin, with a circumference of only 2.9 inches, so it’s a good option if you have smaller hands.

I love the weight and balance of this knife. It feels natural in my hand, and the choil and spine are smooth, so there are no sharp edges when performing the pinch grip. The one downside is that the wood handle is not as durable as a synthetic handle. It can scratch and dent if you’re not careful.

Check the current price on LamsonProducts.com and Amazon.

Misen

The Misen chef’s knife is made in China. It weighs 8.0 ounces, and the blade is made of AUS-10 steel with a Rockwell hardness of 58. The handle is Polyoxymethylene (POM) with a circumference of 3.0 inches.

The blade profile on the Misen chef’s is slim but not as slim as the Dalstrong Phantom. The edge has a slight curve for rocking, but it’s straighter than traditional Western-style knives, so more of the edge makes contact with the cutting board when you do up-and-down chopping.

I like the curved bolster that provides a comfortable resting spot for your hand while using the pinch grip.

The main downside is the squared edges on the end of the handle. The corners can dig into your hand if you’re not choked up.

Check the current price on Misen.com and Amazon. Read my full Misen chef’s knife review to learn more.

HexClad

The HexClad chef’s knife is made in China and has a narrow blade profile. From spine to heel, it’s just 1.7 inches. For comparison, the Canshan Helena is 2.2 inches.

The knife weighs 6.6 ounces and features a Japanese Damascus Steel (AUS-10 cutting core) blade with a Rockwell hardness of 60. The PakkaWood handle has a circumference of 3.0 inches.

The slim blade makes the knife agile, but there’s not much room between your knuckles and the cutting board.

Also, the PakkaWood handle is dyed green, but the color fades over time as you wash it.

It’s not the best knife for dense ingredients like squash, but the thin blade works well for fruits, veggies, and other small ingredients.

Check the current price on HexClad.com and Amazon. Read my full review of HexClad knives to learn more.

Zwilling Four Star

The Zwilling Four Star is made in Solingen, Germany, and it’s the most affordable and lightest (6.9 ounces) Zwilling knife of the three in this guide. The blade is made of high carbon stainless steel with a Rockwell hardness of 55-58, and the polypropylene handle has a circumference of 3.5 inches.

I like the classic Western blade profile on this chef’s knife, but that’s all I like about it. The handle is bulky, the blade heavy and unbalanced (it’s blade heavy), the edges of the bolster dig into your hand when using the pinch grip, and the squared butt end of the handle is clunky.

Although it’s a decent price for a German-made forged knife, it’s my least favorite Zwilling.

Check the current price on Zwilling.com and Amazon. Read my in-depth review of Zwilling knives to learn more.

Wusthof Gourmet

The Wusthof Gourmet is also made in Solingen, Germany. It weighs 6.4 ounces, and the stamped blade is made of X50CRMOV15 steel with a Rockwell hardness of 56. The polyoxymethylene (POM) handle has a circumference of 2.9 inches.

This knife is essentially the cheaper version of the Wusthof Classic. The handle design and lightweight feel are great, and it’s sharp out of the box, but since the steel is softer than Wusthof’s other collections, it dulls quicker. Also, the thin, stamped blade makes it difficult to cut through dense ingredients.

If you love the look of Wusthof Classic but it’s out of your price range, Gourmet is a decent alternative. But in this price range, there are better options, including knives with forged blades.

Check the current price on Amazon. Read my comparison of Wusthof Gourmet vs. Classic to learn more.

Made In

The Made In chef’s knife is crafted in Thiers, France. It weighs 8.3 ounces and features a blade made of X50CRMOV15 steel with a Rockwell hardness of 58. The polymer handle has a circumference of 2.8 inches.

This chef’s knife has good heft and is balanced right in the center where the handle and blade meet. The blade is wide, so you get plenty of knuckle clearance, and it’s great for smashing garlic cloves and scooping ingredients.

The downside of the wide blade is that the knife lacks agility. It can feel unwieldy if you’re used to lighter, narrower blades.

Also, the handle is too far from the blade, so you’re not holding much of the handle when using the pinch grip.

Check the current price on MadeInCookware.com and Amazon. Read my in-depth review of this knife to learn more.

Dalstrong Shogun

The Dalstrong Shogun chef’s knife is made in Yangjiang, China. It weighs 8.8 ounces, and the AUS-10V steel blade is incredibly hard, with a Rockwell rating of 62. The G10 handle has a circumference of 3.2 inches.

This knife is one of my go-to chef’s knives, and here’s why. The handle is the perfect length and thickness for my hand, the bolster has a gradual slope, and the heel of the blade is close to the handle, so you get a comfortable grip and have more control.

Also, the blade is wide at the heel and tapers to a thin tip, making it great for small and large ingredients. On top of that, the steel they use is incredibly hard and holds an edge well.

However, one downside is that the steel can get cloudy after many washes.

Check the current price on Dalstrong.com and Amazon. Read my review of Dalstrong knives to learn more.

Cangshan Yari

The 7-inch Cangshan Yari Kiritsuke is made in Yangjiang, China, and weighs 8.0 ounces. It features an X-7 Damascus Steel blade with a Rockwell hardness of 60. The G10 handle has a circumference of 3.0 inches.

This knife has a subtle Damascus pattern on the blade and thoughtful design details on the handle, like a mosaic emblem, a thin red stripe, and a wavy black and gray pattern. The octagonal handle provides a secure grip, while the hard X-7 steel blade retains its edge well.

This knife is ideal for chopping vegetables and slicing fish. However, if you prefer using the rock chop technique or cook meat, root vegetables, and dense ingredients often, you’ll be better off with a more traditional chef’s knife with a curved edge and wide blade profile.

Check the current price on Amazon, or read my full Cangshan review to learn more.

Cangshan Haku

The Cangshan Haku chef’s knife is also made in Yangjiang, China. It uses the same steel as the Yari, so you get the same edge retention, but the blade is an inch longer and curved. This knife is lightweight, well-balanced, and has a beautiful African blackwood handle.

I don’t have much negative to say about this knife other than the blade profile is relatively slim. It’s not quite as narrow as HexClad, but it’s close.

Check the current price on Amazon, or read my full Cangshan review to learn more.

Lamson Premier Forged (Fire Handle)

The Lamson Premier Forged chef’s knife is made in Massachusetts, and it has a highly polished finish, a beautiful red acrylic handle, and three large rivets. The blade is made of high-carbon stainless steel (Grade 4116) with a Rockwell hardness of 58, while the acrylic handle has a circumference of 2.9 inches.

At 9.6 ounces, this is the 4th heaviest knife I’ve tested, but it doesn’t feel that heavy because the weight is evenly distributed.

Like the Zwilling Four Star, this knife has a full bolster, but Lamson does a better job smoothing the edges so it doesn’t hurt your hand when pinching the blade.

The two main downsides are that fingerprints and smudges are noticeable on the polished blade, and the shiny, smooth handle gets slippery when wet or greasy.

Check the current price on LamsonProducts.com and Amazon.

Lamson Premier Forged (Sierra Handle)

This is the same knife as the Fire Handle version but with a striated wood handle instead of the red acrylic one. It weighs slightly more at 9.7 ounces. While both handles are attractive, the red handle is more eye-catching.

Check the current price on LamsonProducts.com.

Zwilling Pro

The Zwilling Pro is made in Solingen, Germany, and weighs 9.4 ounces, making it one of the heaviest knives I’ve tested.

The blade is made of high carbon stainless steel with a Rockwell hardness of 55-58, and the plastic handle has a circumference of 3.1 inches.

Instead of extending the bolster down to the edge, Zwilling Pro has a sloped bolster with a gradual transition from the handle to the blade.

Other brands have sloped bolsters, but Zwilling Pro’s is thicker, transitions more gradually, and extends further up the blade, so the top of the bolster overlaps with the blade.

Even when you choke up and pinch the blade, the handle fills your palm for a secure grip. In my opinion, it’s the most comfortable knife for the pinch grip.

The main downside is the blade profile. The spine is straight, and the belly has a prominent curve, so the tip is positioned higher than most knives.

So if you’re dicing an onion or making small precise slits with the tip, you need to angle the knife much higher.

Check the current price on Zwilling.com and Amazon. Read my in-depth review of Zwilling knives to learn more.

Zwilling Professional S

Zwilling Professional S is also made in Solingen, Germany, and it’s made of the same materials as Zwilling Pro. However, there are a few key differences. At 8.7 ounces, it’s slightly lighter. Instead of a sloped bolster, it has a full bolster. And, instead of a high tip, it has a traditional blade profile.

It’s a solid German workhorse, and I really like the classic black riveted handles. However, like the Zwilling Four Star, the edges of the bolster are sharp and can be painful if you press up against them for long periods.

Check the current price on Zwilling.com and Amazon. Read my in-depth review of Zwilling knives to learn more.

Victorinox Grand Maitre

The Victorinox Grand Maitre is made in Ibach, Switzerland, and weighs 9.3 ounces. The blade is made of high carbon stainless steel with a Rockwell hardness of 56, and the modified maple handle has a circumference of 3.4 inches.

This chef’s knife has a beautiful contoured maple handle that fits nicely in your hand. I love its heft, but the balance point is right at the bolster, so it doesn’t feel too heavy.

It’s an elegant-looking knife, but, like Made In, the heel of the blade is too far from the handle. So when you’re pinching the blade, you’re not holding on to much of the handle.

Also, like the Victorinox Swiss Classic, the blade steel is on the softer side, so you need to sharpen this knife more often than others.

Check the current price on Amazon or read my in-depth review of Victorinox to learn more.

Wusthof Classic

The Wusthof Classic chef’s knife is made in Solingen, Germany. It’s a hefty knife, weighing in at 9.2 ounces. The blade is made of X50CRMOV15 steel with a Rockwell hardness of 58, and the Polyoxymethylene (POM) handle has a circumference of 3.1 inches.

This knife looks and feels like Zwilling Professional S, but the handle is slightly flatter from side to side, and the curve at the end of the handle is less drastic. The edges of the bolster are also less sharp than Zwilling’s.

The handle design fits nicely in my hand and is not too thick or too thin. The blade profile is well-balanced, not too wide like the Cangshan Helena or Made In, and not too narrow like the Dalstrong Phantom or HexClad. Overall, it’s a solid German-style knife. The biggest downside is the price; you can get the same blade and handle materials with brands like Ninja for a fraction of the cost.

Check the current price on Amazon or read my full Wusthof Classic review to learn more.

Cutco

The Cutco chef’s knife is made in Olean, New York. Along with Lamson, Cutco is one of the few knife brands still manufactured in the USA.

This knife weighs 6.3 ounces. The blade is made of 440A high-carbon stainless steel with a Rockwell hardness of 56-60, and the highly engineered thermo-resin handle has a circumference of 3.1 inches.

The unique Wedge-Lock handle features a wavy pattern designed to fit more comfortably in your hand. Some people love it, while others hate it.

Personally, I think it’s okay. But all else being equal, I prefer more traditional handles. Since this knife is expensive, it’s only worth buying if you love the handle design.

Check the current price on Amazon or read my review of Cutco to learn more.

MAC MTH-80

The MAC MTH-80 chef’s knife is made in Seki City, Japan. The blade is made of high carbon steel with a Rockwell hardness of 59, and the PakkaWood handle has a circumference of 2.9 inches.

The New York Times named the MAC MTH-80 the best chef’s knife, and I generally agree with their assessment.

At just 6.5 ounces, this Japanese knife is lightweight, agile, and comfortable to hold. The blade profile is a perfect balance between Western and Japanese designs. It has just enough curve for rock chopping, but it’s flatter than most Western chef’s knives, so you can get cleaner cuts when chopping up and down.

My one complaint is that the handle is relatively short—only 4.5 inches. Most 8-inch chef’s knife handles are around 5 inches. If you have large handles, you might find it too short.

Check the current price on Amazon. Read my complete review of MAC knives to learn more.

Cangshan Thomas Keller

The Cangshan Thomas Keller Collection chef’s knife was designed in partnership with Thomas Keller, a Michelin-star chef and restaurateur.

This knife is made in Yangjiang, China, but the blade is made of Swedish Damasteel RWL34 powdered steel with a Rockwell hardness of 61.

When I started testing this knife, the first thing I noticed was its completely even weight distribution. Although this knife is relatively heavy at 9.5 ounces, it’s one of the most well-balanced knives I’ve reviewed.

It also has excellent edge retention thanks to the extremely hard powered steel used to make the blade.

That said, this knife is not perfect. The handle is an awkward shape — it’s much taller than it is wide — and there are uneven gaps where the plastic and steel meet. Also, it’s the most expensive knife I’ve tested that’s made in China by about $70.

Check the current price on Amazon, or read my full Cangshan review to learn more.

Wusthof Classic Ikon

If you like German-style knives but don’t like the bolster on the Wusthof Classic or the high tip on Zwilling Pro, the Wusthof Classic Ikon is a good option.

This knife is made in Solingen, Germany, and weighs a hefty 9.8 ounces. The blade is made of X50CRMOV15 steel with a Rockwell hardness of 58, and the polyoxymethylene (POM) handle has a circumference of 3.1 inches.

It has the same blade profile as the Wusthof Classic but a tapered bolster and longer handle with a more gentle curve.

Because of the long handle and steel end cap, this knife is back-heavy. The balance point is about an inch behind the blade. If you’re used to a blade-heavy or center-balanced knife, this knife can feel awkward at first and take a while to get used to.

Check the current price on Wusthof’s website and Amazon. Read my in-depth comparison of Wusthof Ikon vs. Classic to learn more.

Shun Classic

Shun Classic is a beautiful knife made in Seki City, Japan. The blade has a wavy Damascus pattern, and the handle is dark PakkaWood with subtle wood grains.

It weighs just 7.0 ounces, and the blade is made of VG-MA steel with a Rockwell hardness of 60-61. The beautiful PakkaWood handle has a circumference of 3.0 inches. However, it’s D-shaped, so it’s designed specifically for right-handed people. If you’re left-handed, it might feel awkward and uncomfortable.

This knife cuts incredibly well and stays sharp for a long time thanks to its hard VG-Max steel. However, the hard steel is prone to chipping if you use it on hard ingredients like bones or frozen food.

Check the current price on Amazon. Read my full review of Shun to learn more.

Oishya

The Oishya Gyuto is made in Sakai, Japan. It’s the most expensive knife I’ve tested, but also the most beautiful. It’s a traditional Japanese-style knife with a lightweight design (5.7 ounces) and an ultra-hard VG-10 steel blade (Rockwell hardness of 62).

This hand-crafted knife features a hammered finish and a European maple burl handle that’s dyed green. Due to the graining on the natural wood, no two handles are the same.

The blade is razor-sharp, and the octagonal handle is the perfect size for my hand.

The one problem with this knife is that it’s so expensive and beautiful that I don’t want to use it. The wood handle can scratch and dent, and the edge is prone to chipping if you attempt to chop through hard ingredients. This knife is great if you’re willing to take extra care of it, but it’s not a knife you can neglect without feeling guilty.

Check the current price on Oishya.com.

Bottom Line: Which Chef’s Knives Are the Best?

So, which of these chef’s knives are worth buying, and which should you avoid?

My favorites are Lamson Vintage and Misen on the low end of the price range, Made In and Dalstrong Shogun in the middle, and Wusthof Classic, MAC MTH-80, and Oishya on the high end.

The only knives I wouldn’t recommend are Henckels Solution, Caraway, Dalstrong Phantom, and Zwilling Four Star.

So why did I pick these knives? It has nothing to do with the sharpness, edge angles, or cutting performance and has everything to do with the handle design, weight, balance, and overall feel.

That’s because all of these knives are sharp and can cut through ingredients with no issues, and they all eventually dull and need to be re-sharpened. Yes, some have sharper factory edges than others, and some hold their edge a bit longer.

But what truly matters when choosing a chef’s knife is how it feels in your hand — and that is entirely personal.

The best chef knife for you will depend on your hand size, how you like to grip the knife, and your personal preferences in terms of weight, balance, and design.

My best advice is to pick three you think you’ll like, order them, hold them for a while, get a good feel, keep the one you like the most, and return the others. Some retailers will let you try them out in store. That’s the only real way to know, for sure, which is best for you.