Best Chef Knife of 2024

Best Overall Chef Knife

Wusthof Classic 8"

Construction Method: Forged | Country of Origin: Germany

The Wusthof Classic 8" is one of our favorite overall chef's knives. It performed impressively well throughout our months of testing in both the kitchen and the lab and is our top recommendation for anyone who is looking for an excellent quality knife that's truly a workhorse. Straight from the factory, this sturdy knife arrived with an exceptionally sharp edge of 140 on the BESS scale — on par with a razor blade — which is even more impressive than our measured lineup average of 190 BESS (smaller BESS numbers mean a sharper blade). We also measured the hardness of its X50CrMoV15 steel at 54 HRC (not quite as good as Wusthof's claimed value of 58 HRC), which is just above the average measured HRC value of 53 from all the knives in our lineup.

In contrast, the similar-looking (and marginally less expensive) German-forged Zwilling Professional S measured just a touch less impressively, with a factory sharpness of 187 BESS and an HRC value of 53. Both knives have polymer handles of similar shape, and the Wusthof Classic weighs just a touch more — we measured it at 9.1 ounces, compared to the 8.5 ounces of the Zwilling Pro. They both have very similar angles of sharpening, at 15.75 degrees for the Wusthof and 15 for the Zwilling Pro. However, these minute differences in measurable features became a bit more noticeable in our practical tests. They're even more pronounced in comparison to the high-value Victorinox Swiss Classic. While the Victorinox costs about a third the price of the Wusthof and is a decent-performing blade for many people, it's a step down across all levels of our testing and is one of the least aesthetically pleasing knives we've tested.

Across the board, the Wusthof Classic proved itself just slightly better than the Zwilling Pro — better at precision cuts, holds an edge longer between honing, and is a great fit in the hands of our entire testing team. The only other knife to come close to this level of performance is the Shun Classic — another exceptional option, with an elegant aesthetic and catering to a different sort of chef. The Wusthof is heavy-duty in its performance and appearance, featuring a full bolster (though Wusthof's similar Ikon line features an unbolstered option) and a thick blade measuring 2.60 mm at the spine. The Japanese-made Shun has no bolster and a much thinner blade that we measured at 1.92 mm.

While both these knives are forged, which is generally a higher quality way to create a long-lasting blade, the thicker, heavier Wusthof proved itself to be durable for those chefs who are tough on their implements. It resisted nicking bones and heavy-handed root vegetable chopping with ease. The full bolster provides both grip and mild protection that most at-home cooks can appreciate. Though one of the heaviest knives we tested, it's well-balanced and felt comfortable in the many shapes and sizes of hands we placed it in. It's a pricy knife, but this impressive eight-inch blade proved itself an exceptionally versatile and comfortable knife to use for just about any kitchen task. If you're looking to upgrade your kitchen knives but only have the spare cash for one really great implement, this sturdy, capable chef knife from Wusthof is our top recommendation.

Read more: Wüsthof Classic 8" review

Best Upgraded Chef Knife

Shun Classic 8"

Construction Method: Forged | Country of Origin: Japan

The Shun Classic 8" is the most aesthetically pleasing chef knife we tested. This beautiful Japanese-made knife has a real Damascus pattern on the blade, created by folding different types of steel in very thin layers to forge this incredibly sharp blade. Not only is it a phenomenal eye-catcher in the kitchen, the Shun Classic also excelled in all our testing across the board. Arriving with an impressively sharp 153 BESS blade — compared to our measured lineup average of 190 BESS — this knife proved not only as sharp as a razor blade but also to retain its sharp edge through cut after slice after chop after dice. Though not quite as sharp on arrival as the Wusthof Classic, the difference felt by our testing team was negligible.

In fact, the Shun Classic slices through food with such ease that it's one of the best options we've tested for precision work, like slicing potatoes thin enough to bake crisps at home. While Shun advertises this blade with a 16-degree sharpness angle, we measured ours at 13 degrees — thin enough to accidentally slice your finger if you're cutting carelessly and almost not even notice. Along with its 1.92-mm spine, the Shun blade is one of the thinnest we tested, again adding a noticeable advantage for precision work. Even with a dulled blade, this narrow knife continued to slice more easily through vegetables than some of our other favorites, like the impressive Wusthof Classic or the high-value Victorinox Swiss Classic. That said, this also proved to be its only downfall, as heavy-handed users may find it a little too easy to chip this blade. After five years of use, our lead tester managed to do just that, by accidentally nicking the side of a ham bone while carving up a family feast. Shun does offer a free sharpening service, though, which can help make your blade like new again.

The Shun Classic is the only chef knife in our lineup with a real Damascus blade. Because each alternating layer of steel has different properties, our steel hardness measurement of 51 HRC is closer to an average hardness than the actual hardness of any individual layer. This method of varying the properties of the 68 layers of stainless steel (34 layers on each side of a VG-MAX steel core) means that the Shun has impressive corrosion resistance and holds its edge longer than any other model we tested. The Pakkawood handle looks like real wood but is a resin blend that doesn't hold onto bacteria while keeping this knife's weight to an easy 7.4 ounces (compared to our average lineup weight of 7.3 ounces). Though it lacks the enticing curves of other top-tier chef knives like the Wusthof Classic, Mac Professional, or Zwilling Professional S, the Shun's straight ovoid handle hides impressive comfort, versatility, and dexterity that our entire testing team was impressed by.

While the sticker price on the Shun Classic looks quite high, it is nearly always available through trusted retailers for far less — sometimes as low as half of its listed cost. Though that still makes it a pricy knife, its value is sure to be appreciated by enthusiastic home cooks who want a knife that both looks great and continues to cut impressively well through years of frequent use. If you want a knife with a similar excellent combination of top-tier performance and sharp looks (pun intended), the Wusthof Classic is our other recommendation — particularly for folks who are less inclined to have a more delicate blade. The Global 8" Classic also offers a commendable performance for a good price and brings a different sort of aesthetic to the table. And though the Victorinox Classic also has good quality performance and value, if you're drawn to the appearance of the Shun, you're unlikely to be impressed by the basic, utilitarian vibe of the Victorinox. But if you're tempted by the Shun's looks and wondering if its performance lives up to its price, our testing proved without a doubt that it does, and we wholeheartedly recommend this knife to pretty much anyone.

Read more: Shun Classic 8" review

Best Value for a Chef Knife

Victorinox Swiss Classic 8-Inch

Construction Method: Stamped | Country of Origin: Switzerland

Based on our testing, the Victorinox Swiss Classic 8-Inch chef's knife might just be the best value in the kitchen. Made by the same company that makes the legendary Swiss army knife, the Victorinox is a lesson in utilitarianism. This lightweight, 5.7-ounce knife comes in well under the average weight of our lineup (7.3 ounces) and is a no-frills tool that performs as well as some knives that are double or triple its price. Though its shockingly low weight can make it feel like a low-quality blade, our months of intensive testing proved that not to be the case.

The nylon handle of the Victorinox may not be winning any awards in the Department of Attractive Cookware, but it provides a comfortable ergonomic shape with a lightly textured surface — found on no other knife in our lineup — that proved a boon to have while chopping with wet or greasy hands. Its one of the very few knives we tested that's rated dishwasher safe (although, as a rule, we recommend any chef knife be hand-washed to better retain its edge) and it proved to be quite durable throughout the course of our prolonged testing. With a stamped steel blade we measured having a Rockwell hardness of 54 HRC — just above our testing average of 53 HRC — the Victorinox is a featherweight workhorse.

That said, the Victorinox doesn't quite measure up to the top performers in our lineup. We measured its blade bevel angle at a full 20 degrees, which is several degrees above the claimed angle of 16 degrees and even farther from our average lineup measure of just 15 degrees. Additionally, this Swiss Classic arrived with a sharpness measure of 213 BESS — still a good starting sharpness, but not the razor-like sharpness score of under 200 BESS that the best-performing knives we tested can boast. Without any additional sharpening, the difference in precision cuts between the Victorinox and similarly-priced models like the Babish High-Carbon (with a measured blade bevel angle of 12 degrees and measured factory sharpness of 185 BESS) and the Imarku (11.75 degrees and 176 BESS) was moderately noticeable. But impressively, the Victorinox held its edge far better than the Imarku and has a much more versatile and balanced grip than the Babish.

If you're on board with the pragmatic appearance of the Victorinox and debating which knife is worth your cash, this is a practical and useful option. It does not have the same precision, edge retention, or knock-your-socks-off performance as more expensive knives like the Wusthof Classic, Shun, or Mac, but it punched above its price class in our testing. Particularly, if you wouldn't consider yourself an expert with a blade, the value and practicality of the Victorinox cannot be overstated. This is the ideal knife for folks taking their first steps in the kitchen and looking for a great knife to try out new recipes with without being held back by subpar performance.

Read more: Victorinox Swiss Classic 8-Inch review

Best Chef Knife on a Tight Budget

Babish High-Carbon 8"

Construction Method: Stamped | Country of Origin: China

Home chef and filmmaker Andrew Rea, with over 10 million followers of his Binging with Babish YouTube channel, has his own line of kitchen tools, and our testing team was quite impressed with his take on the chef knife, the Babish High-Carbon 8". The stamped blade was impressively sharp right out of the box, measuring 185 BESS (our lineup average factory sharpness was 193 BESS), which is in the same ballpark as a new razor blade.

Throughout our months of testing, it held an edge reasonably well — better than many knives in its price range, like the Paudin Universal Classic and Mercer Millenia. We found the polymer grip to be comfortable in just about all hands and usable by everyone we asked. It is clearly modeled after the Shun Classic chef's knife and does a fairly good job at looking better than its extremely reasonable price would indicate.

With a blade spine measuring 2.00 mm thick and a measured sharpened bevel angle of just 12 degrees (compared to our lineup average measurements of 2.1 mm and 15 degrees, respectively), this high-carbon 1.4116 German steel blade proved adept at all our cutting, slicing, and chopping tasks. The simplistic polymer handle has a similar shape to that of the Shun Classic, though didn't fit quite as well in our hands during some of the most challenging chops like large root vegetables and melons. It also fell short with wet or greasy hands, which slid more easily on this handle than the Shun or the more ergonomically-shaped models like the Mac Professional, Wusthof, or Zwilling.

We did have a few complaints about the knife. The factory finishing was subpar, and we had to use an abrasive to smooth some very small rust spots on the handle it arrived with. Additionally, the balance of the knife is awkward, being weighted heavily towards the handle away from the blade. With these caveats in mind, however, we still found the Babish to be outstanding value and one of the best blades you can buy on a tight budget. If you have a little more cash to invest and aren't fussed about looks, the Victorinox is another very affordable knife that punches well above its class for great value. It outperformed the Babish across all our testing and offers excellent value for what you pay — and if you don't mind the odd-looking handle, it also offers a much better and more secure grip than that of the Babish handle. That said, the Babish is a great knife for anyone on a tight budget.

Read more: Babish High-Carbon 8" review

Best Chef Knife for Precision Work

Mac Professional Series 8" with Dimples MTH-80

Construction Method: Stamped | Country of Origin: Japan

The Mac Professional 8" chef's knife was the hands-down favorite for the testers with the strongest knife skills. We found the Mac was able to make the most precise cuts of any chef's knife we tested, beating out even the impressive, forged Shun. We measured this stamped bade as razor-sharp right out of the box, with a BESS of 187 (compared to our 193 average measured factory sharpness). This allowed the Mac to delicately carve its way through any vegetable we threw at it. The Tojiro also offers impressive precision, and arrived with a seriously fine edge we measured at 124 BESS. However, the Tojiro didn't quite hold its edge as well throughout our testing, and its handle didn't offer quite the same level of control that the Mac's does. Of all the knives we tested, the Mac was the one that was able to consistently give us the thinnest slices, creating paper-thin slivers of tomatoes with ease.

The Mac has less of a curve along its cutting edge compared to the traditional European-style blades. This is due in part to its Asian heritage, where using a push-pull cutting motion is more common. The design of this particular knife edge represents a good compromise, and it handled both styles of cutting motion very well. Chefs using the rocking technique may need a slight readjustment to reap the benefits of this straight-edge blade, but all of our testers were able to pick it up quickly. Those using the push-pull technique will love this knife, as the flatness of the cutting edge gives a lot more room for the cutting motion.

Mac produced this knife with a dimpled edge, which they claim helps with precise cuts and keeps food from sticking. Our testing revealed little sticking benefit, with veggies still clinging to the blade as we cut, but its precision proved unparalleled. Though it at first appears to be a similarly-shaped handle to the Wusthof, the handle on the Mac is surprisingly short. Some of our larger-handed testers found it awkward to hold at first but quickly settled into a comfortable pinch grip and appreciated the extra control and balance afforded by this shorter handle. With a below-average measured weight of just 6.4 ounces (our lineup average was 7.3 ounces), the Mac proved to be lightweight and balanced enough to keep up with even the most precise of slices.

Novice knife users felt that the Mac was almost too sharp and could sometimes dig into the cutting board when used with heavy-handed slicing techniques (learned by folks using dulled knives). If you are looking to dip your toes into the world of Japanese chef knives, then the Tojiro 8.2" is another good option with a more gyutou-style blade. It is less expensive than the Mac and though not quite as impressively precise, it is still a more than capable chef knife of the Japanese style. Overall, we recommend the Mac for the skilled knife user who wants to impress with fine dices and minute details in the kitchen.

Read more: Mac Professional 8" MTH-80 review

Sometimes A Great Value

Global 8" Classic Japanese

Construction Method: Stamped | Country of Origin: Japan

The Global 8" Classic Japanese is immediately recognizable for its fascinating and controversial design. Although its unique handle design isn't for everyone, we found the Global to be an eminently capable chef knife. We measured ours with a 13-degree bevel, which is more acute (better for precision work) than our lineup average of 15 degrees. It also arrived with a factory sharpness of 200 BESS — which is just on the edge of the range that's considered “razor sharp” — and barely higher than our lineup average of 193 BESS. This also means that it's not quite as sharp out of the box as other top-rated blades we tested, like the Shun, Wusthof, Mac, or Tojiro, but a skilled sharpener could remedy that quite easily.

Measuring an incredible 5.9 ounces, it's the second-lightest knife we tested and well below our lineup average of 7.26 ounces. This is in part due to its unique construction that includes adding a precise amount of sand inside the handle for balance. While the other lightweight knife in our tests, the Victorinox, felt almost cheap because of its 0.2-ounce-less weight, the Global actually had a pleasing hand feel for our testers — it was both well-balanced and comfortable to hold. The blade itself is very capable, with above-average edge retention compared to the rest of our lineup. In particular, small, precise cuts felt right at home using the Global.

The biggest issue we had with the Global was its grip in wet situations. When chopping a large amount of fruit or any other overly wet food, the Global tended to get very slippery. This, combined with a relatively short handle, made this type of work a challenge for our testers. Whereas many other knives like the Shun and Mac employ grippy Pakkawood handles, or some like the Wusthof and Zwilling have friction-friendly polymer handles, the Global's dimpled metal handle just doesn't offer the same slip resistance. It's also exceptionally narrow, which, for some of our testers, proved to be more tiring over time, as it required a smaller pinch grip.

One other caveat with purchasing the Global comes down to its price. This model makes large swings in retailers' pricing, making it difficult to assess its value. We would have trouble recommending this knife when it sells for an over three-digit price. But, it often goes on sale for much less than that (sometimes around half of its original price!), making it a fantastic value and a great knife for your kitchen. If you don't want to worry about waiting for a sale, the Victorinox is a slightly more capable knife with a price value that can't be beaten — but a wildly different aesthetic. However, if you can find it at the right price, the Global gets a recommendation from us.

Compare Products

Compare select up to 5 products to compare

	Score	Product	Price
	91	Wusthof Classic 8" Best Overall Chef Knife	$170
	90	Shun Classic 8" Best Upgraded Chef Knife	$213
	85	Mac Professional Series 8" with Dimples MTH-80 Best Chef Knife for Precision Work	$175
	83	Zwilling Professional S 8-Inch	$160
	82	Victorinox Swiss Classic 8-Inch Best Value for a Chef Knife	$61
	76	Global 8" Classic Japanese	$159
	69	Tojiro VG10 Clad Steel with Bolster DP Gyutou 8.2"	$121
	67	Misen 8"	$85
	62	Babish High-Carbon 8" Best Chef Knife on a Tight Budget	$30
	61	Henckels Classic 8-Inch	$70
	56	Imarku 8"	$70
	53	Paudin Universal Classic 8"	$34
	31	Mercer Millenia 8"	$25

How We Test Chef Knives

To start our search for the best chef's knives, we researched top-selling products and looked at which knives were commonly recommended by industry professionals. After narrowing our search down to the contenders we were interested in testing, we set out to identify what makes each knife unique. We put each one through a series of identical tests that told us how sharp the knives leave the factory and how well they hold an edge.

We tested the knives in day-to-day conditions, putting them in a variety of tricky situations that would show their quality. We tested the comfort of each and how good they felt in hands over long periods of use. Finally, we tested the build quality, looking for flaws and imperfections both before and after our battery of tests. Rather than simply rotating each knife into our daily cooking routines, our systemized testing ensured we could directly compare each knife's functionality for specific tasks. This ensures a comprehensive look at each product that isn't just based on gut feelings after a one-off trial.

We tested all of these knives across four mutually exclusive metrics:

• Cutting Performance (30% of overall weighting)

• Practicality (30% weight)

• Ergonomics (25% weight)

• Build Quality (15% weight)

Why Trust GearLab

Our lead tester, Bradley Nichols, has had a lifelong passion for food and cookery. Naturally curious, Brad's tendency to research everything that crosses his mind has made him both a boon on trivia night and the go-to member of his circle of friends and family for all cooking and buying advice. He spends hours in the kitchen trying new recipes from a myriad of cultures, from whipping up carnitas for tacos and making bagels from scratch to grilling okonomiyaki, rolling his own pasta, and baking the best darn chocolate chip cookies his family swears they have ever tasted. Brad has spent years demanding a lot from his cookware and used his knowledge and passion to put every one of these knives through rigorous side-by-side testing. He also hosted numerous meals and cooking parties to get feedback and input on these chef's knives from as many people as possible, to learn what works for large and small hands, novice chefs, and those with varying cutting styles.

Analysis and Test Results

We put these knives to the test across a multitude of tasks and assessments. While their total scores reflect their overall performance, in what follows, we break down the specific tests and metrics we used and discuss the finer details of the knives with the best performances.

What's the Best Value?

In general, we found that the quality of a chef's knife is fairly well-represented by its price. The more you pay, the higher-performance knife you will get. There are some standouts, however, that go above that price-quality line. The Victorinox was the most apparent — the quality you get for your dollars here exceeds any other knife we tested. Though it may not be much to look at, this knife outperforms its appearance and proves itself an excellent addition to any kitchen. For even more savings, the Babish High-Carbon is another great deal. It's not outperforming our top contenders, but for a shockingly low price, this knife impressed our testers and is easy to love.

On the other hand, if you plan to use your chef's knife a lot and want a high-quality knife that's worth the investment, both the Shun and the Wüsthof may be worth it for you. They are some of the best chef knives we've tested and are uncompromising in their performance, making each of them worth the extra cash for those who use a chef's knife many times a day. The Global is another knife that can be a great value buy. Its price is a bit unpredictable, and we've seen some wildly fluctuating sale prices. The unique build of this knife can be polarizing, but its performance is excellent. And if you like how it feels, the Global is worth hunting around for a steal of a deal.

Cutting Performance

The very first test we did with each knife was the factory sharpness test, which is detailed later in our build quality discussion. Immediately after and between all further tests, we hand-washed each chef knife and honed them on the same steel using an identical technique. The tests were conducted in the same order across all subjects to standardize wear and tear.

Key Cutting Performance Scores

Product	Edge Retention	Precision
Shun Classic 8\"	5	4.5
Mac Professional Series 8\"	4.5	5
Wusthof Classic 8\"	4.5	4.5
Zwilling Professional S 8\"	4.5	4
Babish High-Carbon 8\"	4.5	4
Henckels Classic 8\"	4.5	4
Victorinox Swiss Classic 8\"	4	4
Global 8\" Classic Japanese	3.5	4.5
Misen 8\"	3.5	4.5
Tojiro VG10 Clad Steel Gyutou 8.2\"	3.5	4
Imarku 8\"	2.5	3.5
Paudin Universal Classic 8\"	2.5	3
Mercer Millenia 8\"	2.5	2

To determine how well each knife held an edge, we first looked at their Rockwell hardness rating, or HRC value, a measure of how hard their blade material is. It's worth noting that harder steel isn't always necessarily better. While harder steel will hold its edge longer, it's also more brittle and prone to chipping. On the other end of the spectrum, softer steel needs more frequent sharpening but is less likely to break — and often much less expensive.

Our measured HRC differed a bit from the reported manufacturer's measurements, and there are a number of reasons this happened. On one hand, the manufacturer may have taken these measurements differently than we did. Also, if a blade is made with layered steel, it can alter the results.

The Shun Classic and Tojiro VG10 Clad Steel are two of the options we tested that do layer their steel, which helps make the blade sharper. Other options we tested may also layer their steel, and this can give inconsistent hardness measurements.

After analyzing the HRC, we measured their factory sharpness. While any knife can be sharpened to an exceptional degree, most people like to be able to use their new knife straight out of the box.

These industry standard measurements quantify how many grams of pressure is required to cut through a material of known strength — the BESS standard — lower numbers are better.

To begin our practical tests, we started by honing each knife and slicing a tomato as thinly as possible. Then, we identically cut a series of onions, peppers, potatoes, and limes, then returned to the tomato to see how much the edge had degraded. Next, we completed a series of “challenging” cuts with each chef knife, including an ultra-fine brunoise and a chiffonade.

Leading this category was the Mac. No knife cut as sharp or cleanly as it did, and to the experienced knife user, it felt like using a vegetable scalpel. Close behind it were the Shun and Wüsthof, nearly matching the sharpness and precision of the Mac but with a more approachable and user-friendly feel rather than the almost-too-much sharpness of the Mac. All three knives held their edges extremely well through testing, remaining sharp with almost no degradation of their edges.

The Global and Zwilling were both fantastic blades to use as well. They are sharp, well made, and could deliver precision cutting when it was needed. They were nearly as sharp as our top performers and held an edge just as well.

The Victorinox and Tojiro were also impressively sharp knives, still able to smoothly cut a tomato even after our edge-dulling routine. They did require slightly more honing but could be razor sharp again after a quick pass on the steel.

The Henckels Classic and the Babish, though slightly flawed chef's knives in their own ways, both offered surprisingly sharp and resilient blades, performing well and impressing us with their cutting abilities.

Practicality

For this metric, we wanted to test how each knife performed in a variety of kitchen situations. Here, versatility is valued, as the tests we undertook are all wildly different from each other. Firstly, we broke down a whole chicken with each knife. Each chicken was cut into eight pieces. This involved cutting through muscle, skin, and cartilage, all with greasy chicken-coated hands.

Key Practicality Test Scores

Product	Unusual Cuts	Break Down Chicken	Wet Handle
Wusthof Classic 8\"	5	5	4.5
Shun Classic 8\"	5	4.5	4.5
Zwilling Professional S 8\"	5	4.5	4.5
Mac Professional Series 8\"	4	4	5
Victorinox Swiss Classic 8\"	5	4	4
Misen 8\"	4	4	3.5
Henckels Classic 8\"	4	4	3.5
Babish High-Carbon 8\"	4	4	3
Tojiro VG10 Clad Steel Gyutou 8.2\"	4	3	3
Paudin Universal Classic 8\"	3	3	3
Imarku 8\"	3	3	2.5
Global 8\" Classic Japanese	4	2	2
Mercer Millenia 8\"	2	2	2

Next, we cut up a variety of large and oddly shaped fruits and veggies, such as squash, pineapple, and peppers. This showed us how each knife performed in slightly awkward conditions and whether that affected their performance.

Finally, we dunked a tomato, the knife, and a cutting board into water and attempted to make a fine dice to test how each knife handled under extremely wet conditions, to assess whether or not the grip was still effective, and if it crossed the line into being an unsafe tool.

The Shun was the strongest contender in this test. Regardless of task, conditions, or user, the Shun was universally loved by all of our testers. Its shape was perfect to handle awkward cuts, and it still gave enough leverage when breaking down a chicken. Despite its polished appearance, its handle didn't let us down, even with wet or greasy hands, helping us to maintain control no matter the task.

The two German knives, the Wüsthof and the Zwilling, were also a joy to use. Our testers loved the sturdy feel when cutting through cartilage, and the polymer handles never lost their grip when they were wet. These two knives feel very similar in hand, and both proved well up to the diversity of challenging conditions we put them through.

The Victorinox also excelled in this category, with users finding the textured nylon handle very grippy when wet, helping especially when breaking down a chicken. Its lower weight also helped users to maintain control with greasy hands.

Interestingly, the Mac excelled in these practicality tests for our experienced testers, but our novice helpers found it to be more challenging in certain situations. The short handle and super thin blade present a learning curve when cutting chicken or large veggies, as they require a certain style of holding the blade with the handle and a light touch with this super-sharp edge.

Ergonomics

A sharp knife that is awkward to hold or uncomfortable can be much less effective than a comfortable knife with a duller blade. For this reason, we tested each knife across dozens of different hands and grip styles.

Key Ergonomics Test Scores

Product	Comfort	Balance	Bolster
Shun Classic 8\"	5	5	5
Wusthof Classic 8\"	4.5	5	5
Mac Professional Series 8\"	4	5	4.5
Zwilling Professional S 8\"	4	5	4.5
Tojiro VG10 Clad Steel Gyutou 8.2\"	4.5	4	4
Victorinox Swiss Classic 8\"	4	4	4
Henckels Classic 8\"	2	4	3
Paudin Universal Classic 8\"	3	3	3
Global 8\" Classic Japanese	2.5	3	3
Babish High-Carbon 8\"	3.5	1	4
Misen 8\"	3	1	3
Imarku 8\"	3	3	1
Mercer Millenia 8\"	2	2	1

From a pinch grip to a finger-tip grip, we had aspiring chefs at all skill levels hold, use, and judge each blade. Although a pinch grip is most widely recommended, we recognize that many home cooks use a variety of grip styles and test accordingly. This metric is also the most subjective category, and we strove to get as large of a sample group as possible.

Our testers looked at general comfort and how it felt cutting vegetables with their natural motion. We weighed each knife and examined its balance: whether it was strongly weighted towards either the blade or handle and whether or not that helped with a natural cutting motion. We considered the spine thickness of each knife, how that felt in the hand, and if it had any sharp edges that became abrasive over time. We also took note of the bolster, whether it had a full or partial (or multiple options available), and whether that helped or hindered normal use.

The Wüsthof was universally loved by our testers when it comes to hand feel. It has a full bolster that is thin enough not to be intrusive and curved enough to be comfortable but offers extra grip when needed. Though heavy, its weight is extremely well-balanced, and it never felt clumsy.

In the next tier of rankings, we have the Mac, Zwilling, Victorinox, and Shun, which we consider comfortable but with a caveat. The Mac has a very short handle, which in large hands can feel insubstantial — unless you're fully committed to the pinch grip. The Zwilling's bolster was a tad bulky, with slightly sharper edges, and many of our testers felt it got in the way much more than the similar bolster on the Wüsthof. The Victorinox initially felt strange and cheap to some of our testers, though it grew on them over time. The Shun has a slight bias towards right-handed users with its asymmetric handle, though our left-handed user didn't notice a difference.

Rounding out the best performers in this metric is the Misen, which is a knife with numerous shortcomings but proved to be one of the most comfortable and satisfying knives to hold and use. It has a pleasing weight and a smooth polymer handle that all of our testers enjoyed.

Build Quality

To test this metric, we first inspected each knife right out of the packaging to look for any flaws in the manufacturing process. To test the quality of their factory sharpness, we put each one through a paper-cutting test immediately afterward.

Key Build Quality Test Scores

Product	Paper Slice Test	Manufacturing Finish
Wusthof Classic 8\"	5	5
Shun Classic 8\"	5	5
Mac Professional Series 8\"	5	5
Global 8\" Classic Japanese	5	5
Tojiro VG10 Clad Steel Gyutou 8.2\"	5	5
Zwilling Professional S 8\"	4.5	4
Victorinox Swiss Classic 8\"	4	4
Misen 8\"	3	5
Mercer Millenia 8\"	4	4
Babish High-Carbon 8\"	4	3
Henckels Classic 8\"	4	2
Paudin Universal Classic 8\"	4	2
Imarku 8\"	2.5	3

None of the chef knives we tested were dull, yet there were noticeable differences here. Many of the higher quality knives cut the paper cleanly and easily, while some others cut roughly and require extra effort. We also thoroughly examined each chef's knife at the end of our testing and searched for any chips, cracks, or other damage sustained.

All of the blades we tested had a double bevel (each side of the blade is approximately 15 degrees off of vertical) and a bevel angle between 14 and 16 degrees. We noticed no significant difference between these minutely different angles, and the quality of sharpening played a much bigger role.

We measured the angles ourselves, and the results were a bit varied. Sharpening can change the bevel angle, and it will be different depending on where on the blade you measure it.

The Shun, Wüsthof, Zwilling, Global, and Mac all proved to be extremely well made and worthy of their price tags. They all came with razor-sharp edges straight from the factory, slicing through our paper test cleanly.

They were all made without any sort of defects, and after going through our testing, we found no damage or extensive wear and tear to any of them. They are pieces that will look great on a kitchen counter and will last years if properly taken care of.

The Victorinox is very well made overall. It sliced paper almost as well as the top contenders in this metric, and the only imperfections were some excess material on the nylon handle from the molding process. The Zwilling was nearly perfect, slicing the paper cleanly, but it had some wear and tear on the handle when we opened the brand new box.

Conclusion

Anyone searching for a chef knife faces a vast array of options on the market. It can be expensive and confusing to figure out which knife is really the right one for your cooking style. No matter if you're a professional chef looking for an upgrade or someone just getting started with home cooking, we can help you determine the right chef knife for your needs and your budget.