We spent 43 hours on research, videography, and editing, to review the top choices for this wiki. Looking for a gift for a working cook you know, or perhaps for someone who loves to spend time in their own kitchen? We consulted with a professional chef and self-proclaimed knife addict to deliver the most revered blades in homes as well as high-end restaurants. Here are the best, rated by durability, sharpness, and overall value, so you can cut through the nonsense and get cooking. When users buy our independently chosen editorial picks, we may earn commissions to support our work.
10. Victorinox Fibrox
- Meets any budget
- Great starter knife for novice cooks
- Won’t get as sharp as top blades
|Rating||3.8 / 5.0|
9. Global G-2
- Chip-resistant alloy with good flex
- Hard to grip when greasy
- Not much room for your knuckles
|Rating||4.1 / 5.0|
8. Wusthof Classic Icon
- Easy to get extremely sharp
- Edge won’t hold as long as a gyuto’s
- A day’s prep might wear your arm out
|Rating||4.5 / 5.0|
7. Oliva Elite Stealth
- Handsome authentic woodgrain handle
- Eight and ten-inch lengths available
- Price is well on the high side
|Rating||4.1 / 5.0|
6. Suisin Inox
- Also comes in 180mm and 240mm sizes
- Weighs under 6 ounces
- A lot of work to get razor sharp
|Rating||4.3 / 5.0|
5. Wusthof Pro
- Costs less than 50 dollars
- Good for a full-time cook
- Some users find the handle too big
|Rating||4.0 / 5.0|
4. Misono Swedish
- Over 9 inches long
- Asymmetrical right-handed bevel
- Carbon steel needs careful attention
|Rating||4.9 / 5.0|
3. Tojiro DP
- Stainless-clad vg-10 alloy
- Evenly ground factory edge
- Crafted in japan of japanese steel
|Rating||4.6 / 5.0|
2. Mac Mighty Professional
- Weighted bolster for ideal balance
- Granton-style dimples above edge
- Perfectly proportioned full tang
|Rating||4.9 / 5.0|
1. Misono UX10
- Swedish aeb-l razor-blade steel
- Versatile 210 mm length
- Used by michelin chefs worldwide
|Rating||4.7 / 5.0|
Making The Cut
If you’ve ever cut yourself while working in the kitchen, there’s a good chance that the knife you were using was too dull. Sure, it did a number on your fingers, but that’s only because it wasn’t sharp enough to cut your food more easily, so it slipped and got you instead.
A good knife cuts by virtue of its edge, which must be honed to a fine point. Even the sharpest blades are marked marked with microscopic peaks and valleys. Those tiny imperfections catch a piece of food that you want to slice — for example, the tough and smooth skin of a tomato — and tear open that surface as cleanly as possible. After that, the continued friction of the knife’s edge and its properties as a wedge finish separating the food.
Conversely, if your knife is too dull, instead of a crisp edge with many peaks and valleys to create friction, you have a rounded surface, smooth like a wire. If you draw that smooth texture across the surface of your food, there’s nothing for it to grab on with, so it slips and cuts into the next thing it finds. Unfortunately, that’s often your other hand.
It’s a simple matter of physics, but it requires that your knives receive a good honing after every couple of uses. That’s why a lot of knife block sets come with honing rods to keep your best knives in true. Those physics also mandate that a good chef’s knife not be serrated. You’ll notice that none of the chef’s knives on our list have an overt serration, and if you have one that does, it’s a sure sign that you’ve got something cheap and dangerous in your hands.
A Cut Above The Rest
Any long-time culinary expert will tell you that one of the most important aspects of a knife is how it feels when you’re using it. As such, you might not know for a few months exactly how you feel, deep down in your soul, about your newest tool. If you’re serious about collecting effective knives, then our selections are a great place to start — most chefs will agree that you can never have too many knives. If you want to make sure you get yourself or the cook in your life the right blade on the first try, there are certainly some objective facts to point you towards one option or another.
For starters, there are two main categories of chef’s knives: Eastern and Western, also called Japanese and European. Knives of German and, to an extent, French heritage are made with heavier, thicker, ultimately softer steel than their Asian counterparts. Somewhat counterintuitively, this lower hardness makes these knives more durable, as they’re more likely to flex or give slightly under extreme force, rather than chip.
Japanese knives, as well as some very fine French knives, are known for their extremely thin blades and harder, inflexible steel. This style can get brutally sharp, albeit often with a lot of elbow grease, and the edge usually stays like that for quite some time. The smooth, resistance-free, razor-like cutting ability of some of these is so notable that pros use the word “laser” to describe such a knife — a knife so sharp and thin that it falls straight through food as though it wasn’t even there.
You’ll also want to take notice of whether the metal is a stain-resistant alloy or old-school carbon steel. Carbon steel can get sharper under the right conditions, but it requires very meticulous care to keep it from oxidizing, pitting, or rusting. A lot of high-quality options utilize a carbon steel core for the actual edge, and encase it in protective, stain-free layers.
No matter what, remember to keep your knife clean — there’s no such thing as truly stainless steel.
Blade Of A Bygone Age
One of the most epic depictions of the dawn of man in any art form comes to us in Stanley Kubrick’s 2001: A Space Odyssey, when we see the first moment that primitive man took up tools of any kind. We’re shown the immediate consequences of that discovery, as well as mankind’s development into a space-traveling species.
It’s an amazing feat of cinema, and one that immediately comes to mind when looking back over the history of the knife. Researchers in Spain discovered a flint knife deep within a cave that dates back 1.4 million years. It’s humbling, to say the least, to think about mankind functioning such a level so many years ago, and it makes one wonder about the knives we’ll leave behind for archaeologists to find millions of years in the future.
Since that date, the knife has seen plenty of transformations, evolving from the flint tools of the stone age into bronze and eventually iron. Steel blades grew in popularity for military purposes before they found their way into the kitchen. Throughout the middle ages, most individuals carried some sort of blade on their persons that served for protection as well as food preparation.
As modernity reared its head after the discovery of America, Europe saw an enormous influx of raw materials and wealth, eventually leading to class revolutions. This offered more diverse culinary experiences to citizens on either side of the Atlantic, necessitating the slow and steady development of culinary tools like these chef’s knives.