This knife performed very well across all of tests, slicing through anything we put in front of it with practically zero resistance. Its downward-curved tip made it easy to make precise cuts, and the knife also had just enough curve for a rock chop when needed. It’s an excellent knife for both burgeoning home cooks and professional chefs, but we ultimately preferred the Mac enough to merit spending an extra $30 on it. And while the Tojiro’s VG-10 core stays sharp, it’s more brittle than other knives and can chip if used against hard material, like bone.
Victorinox Swiss Classic 8″ Chef’s Knife
Victorinox Swiss Classic 8-Inch Chef’s Knife
This 8-inch knife from Victorinox was a former budget pick. It rings in at around $60 and performed nearly as well as many more expensive knives. With a nonslip plastic handle, it’s not particularly nice to look at, but what it lacks in the material quality and style departments, it makes up for with solid construction, an ultra sharp stainless-steel blade, and affordable price tag. The blade is just slightly rounded, which means you’ll find it comfortable to use for all of your precise knife work needs whether you prefer the rocking motion typical of Western-style knives or the slicing motion used with Japanese styles.
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This was the first knife former associate food editor Kendra Vaculin put in her set of real knives after years of cooking with a set of multicolored Ikea blades. “I love how malleable Global knives feel in my hand despite their size,” she says. That balanced malleability is due to the fact that, instead of a full tang (a blade that runs the full length of the hand), the knife’s hollow ergonomic handle is filled with just enough sand to offset the weight of the knife blade. That weight distribution makes this knife feel lighter than it is. Ultimately it’s the handle that cost it a spot in our recommendations because, while it’s a quality knife, no doubt, the metal handle can be tricky for people with larger hands and overall is just a little slippery, especially with wet hands. If you do use it, make sure to dry off thoroughly when cleaning your cutting board between prep tasks.
Miyabi Kaizen chef’s knife
Miyabi Kaizen chef’s knife
This knife was well-balanced and, between its sturdy handle and thin, sloping blade, allowed for excellent precision cuts. We like this knife’s Damascus pattern, adding visual appeal, sturdiness, and corrosion resistance, but ultimately it didn’t perform quite as well as our top picks and cost more.
Shun Classic Blonde 8″ Kiritsuke Knife
Shun’s update to the traditional kiritsuke knife adds a bit of swell to the belly to create a more hybrid-style chef’s knife. We really enjoyed the performance of this knife, and it excelled at slicing,