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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
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
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 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
- Affordable
- Well-balanced
- Arrives in a gift-ready box
- Handle is made out of durable Pakkawood
Cons
- Needs occasional sharpening
- Does not come with its own sheath
