I Tested Hundreds of Knives to Find the 4 Best Chef's Knives
Chef's knives are the most popular kitchen knives for good reason.
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Chef's knives are the most popular kitchen knives for good reason. They come in an assortment of sizes — from six- to 14-inch blades that you should choose based on what feels good to you — and can tackle all sorts of tasks like dicing onions, slicing carrots, mincing garlic, chopping parsley, breaking down a chicken and slicing a just-rested steak. A good one will change the way you think about cooking. If it's sharp and feels good in your hand, it'll speed up meal prep and make your cuts that much more presentation-worthy.
Chef's knives (and all kitchen knives) come in two main styles: Western and Japanese. Western knives, also known as German knives, are typically on the heavier side with a relatively thick blade that's designed to handle all of your cutting tasks without fear of chipping or breaking. Japanese knives are lighter and more delicate with a thinner, sharper blade that can handle thinner cuts. When shopping, it's best to try both in person, if you can, to see what feels most comfortable to you.
In the Good Housekeeping Institute Kitchen Appliances Lab, my team and I have tested hundreds of knives over the years. (We also just tested knife block sets, which stopped every person who came into our Lab in their tracks.) To find the best Chef's knives, we requested brand-new samples of each of our favorites to put them to the test side-by-side. We cut onions, carrots, celery, ripe, heirloom tomatoes, fresh mozzarella and more to see how they compared and determine which would be the best for most people.
Wüsthof Classic 8-Inch Kitchen Knife
Pros
- Excelled in Lab tests
- Felt well balanced
Cons
- Can be heavy for some
Type: Western-style knife | Material: High-carbon stainless steel | Blade length: 8 in.
Wüsthof knives continue to stand out for a reason. They feel hefty but comfortable in the hand with a sharp, durable blade. Like others in the Classic collection, the 8-inch has a full-tang, which means the blade runs through the handle and makes the knife feel balanced when you hold it. It has a sturdy handle with rounded edges that conform to your grip. The bottom of the blade is thick and slightly rounded to help protect your fingers; it also encourages a good grip.
In our tests, it could slice through ripe tomatoes as easily as it could cut delicate basil and hard carrots. It's our go-to for nearly all of our kitchen needs and we don't have to worry about it chipping or staining.
Pros
- Handle is comfortable and protects fingers
- Doesn't feel delicate and is well-balanced
Cons
- Blade is wider than most options — may not be as suited to delicate tasks
Type: Western-style knife | Material: High-carbon stainless steel | Blade length: 8 in.
If you're looking for a solid knife that you won't worry about the whole family using, consider this 8-inch from Victorinox. It's a large, reliable knife that's quite lightweight for its size. The plastic handle has an angled bolster that allows you to properly grip the knife while protecting your fingers. The blade is wide, a little thick and quite sharp.
This knife was able to handle all tasks in our Lab tests. We found that we relied on the bottom portion of the blade for most tests, which actually felt nice because it was so strong.
Consumer testers liked how sharp it was and that it stayed that way throughout their testing.
Shun Classic 8-Inch Chef's Knife
Pros
- Doesn't need frequent sharpening
- Light yet sturdy
Cons
- Can chip easily
Type: Japanese-style | Material: Alloy steel | Blade length: 8 in.
Japanese knives are coveted for their thin, sharp blades. This 8-inch from Shun's Classic line has a straight-forward, minimalist design that earns it our best overall Japanese knife title. It's lightweight with a long, rounded handle. Its thin bolster (the area where the blade meets the handle) allows you to get a good grip on the blade for more control of the knife.
It glided through carrots and celery in our tests and we were able to establish a smooth, rocking motion. It also made beautiful, thin slices of tomatoes and sticky mozarella. I've used this knife for years in my kitchen without sharpening it and never noticed the difference from when I bought it.
The one downside? It chips easily so be sure to be extra careful with it and don't leave it on the side of your sink like I have. Luckily, Shun stands by all their products and you can reach out to them if you encounter any problems.
I'm also a big fan of Shun's Premiere line. The Chef's knife is gorgeous with a thicker handle that can be considered better suited for beginners.
Mac Knife Professional 8-Inch Hollow Edge Chef's Knife
Pros
- Thin blade allows for precise cuts
- Lightweight and sharp
Cons
- Can develop rust spots easily — make sure to dry thoroughly after every wash
Type: Japanese-style | Material: Alloy steel | Blade length: 8 in.
Pros will appreciate this Japanese-style knife that's razor-sharp but heftier than traditional, more delicate styles. It has a sturdy handle that's similar to a Western-style knife and a short amount of space between the blade and the handle. The blade is more narrow than most Chef's knives we tested and has a steeper angle from the bottom of the blade to the tip.
In our tests, we found that this design allowed for more rocking and smoother cuts. We also found ourselves using the top portion of the knife more, which is typically reserved for slicing.
Our Chief Food Director, Kate Merker, relies on this knife for all of her cooking needs. She said it's reliable and stays sharp.
Other knives we tested
J.A. Henckels Classic 8-inch: This knife competes with our best overall but feels a little more rigid. It has lasted for years in our Kitchen Appliances Lab. The blade looks a little worn but it still works great.
Global Knives 7-Inch Santoku Knife: This knife is extremely sharp but its thin, rectangular handle is hard and not the most comfortable.
Misen 8-Inch Professional Kitchen Knife: This knife is impressive. It’s large, hefty, balanced and sharp. Some people find it to be big but we think it’s a good value and holds up well.
Made In 8-Inch Chef’s Knife: Made In makes great knives. This Chef’s knife has good balance and is sharp. The handle also comes in fun colors. Some testers have found it to be heavy.
Hedley and Bennett Chef’s Knives: There’s not much that Hedley and Bennett doesn’t do well. Their Chef’s Knife is well-designed, sharp and comes in great colors like an off-white, a pretty green, miso and Capri blue.
Material Kitchen The 8-inch Chef’s Knife: Material’s Knives stand out for their design and color options. We’ve recommended their knife set that comes with knife stand over and over again and recommend buying this knife if you’re looking for a set with essential pieces.
Miyabi 8-Inch Chef’s Knife: This is one of my favorite knives but most people might have a hard time justifying the price. It’s a pro pick that I mostly whip out for special occasions. It has a stunning design and is amongst the sharpest knives I’ve ever tested.
Victorinox 8 Inch Rosewood Chef's Knife: This knife combines the feel of Victorinox’s popular Fibrox Knife with a light, wooden handle. It’s super sharp and won a Kitchen Gear Award.
How we test kitchen knives
My team and I have tested hundreds of knives over the past five years — Chef's knives are actually one of my favorite kitchen categories to test. Each one is so different and the more I've used, the more I've been able to understand their nuances. (I keep about four at home that I rotate through!)
When we test Chef's knives in the Kitchen Appliances Lab, we first see how well they can slice through a piece of paper — one of the easiest ways to see how sharp they are. Then, we test them on an assortment of ingredients that someone is most likely to use them on at home.
We slice carrots and celery, dice onions, mince garlic, chop parsley, chiffonade basil (the fancy term for cutting herbs into thin slices) and cut tomatoes and fresh mozzarella. These foods help us understand how the knives work on hard, delicate, soft and sticky ingredients. They also allow us to try the knives using different cutting motions.
We comment on how they feel in our hand, their weight and their balance. We then wash and dry them and keep an eye out for any potential rusting or staining.
We also invite other members of our team to try out the knives so we can get their opinions, and sometimes we send knives home with consumers so they can tell us how the knives fared over time.
What to consider when shopping for a chef's knife
✔️ Type: German or Western knives are great for heavy-duty tasks like chopping and breaking down a chicken, while Japanese knives are well suited to more delicate and precise tasks like cleanly slicing cucumbers. Because Japanese knives are crafted from harder steel, they can typically last longer between sharpening sessions, but they may be prone to chipping or cracking. The softer steel in Western knives might not hold an edge as long, but they're sturdy.
✔️ Blade material: Knives are commonly made of stainless steel and carbon steel. Stainless steel is durable and easy to take care of, but loses its edge faster than long-lasting carbon steel that's prone to staining and rusting. High carbon stainless steel is a type of stainless steel that's known to hold its edge longer.
✔️ Handle: Handles are generally made of wood or wood composites, plastic or metal. The type of material affects the weight and feel of the knife, as well as the price. Choose the knife you'll reach for again and again. But take note that wood might warp or splinter over time due to use and washing.
✔️ Tang: When a knife is described as having a full tang, it means the blade runs through the handle, rather than just being inserted into it. A full tang keeps the blade more secure over the life of the knife and helps the knife feel balanced for better control.
✔️ Bolster: The bolster, or how and where the blade flows into the handle, is another point of differentiation. Some are full bolsters, meaning they cover the whole back end of the blade, while some are semi-bolsters that cover only a portion of the blade. We found that a full bolster allows for a more protected grip for novices, while a semi-bolster (or no bolster) provides a more controlled grip for chefs who like to pinch the heel of the blade. In addition, this section of the knife can be angled or straight, and you may have to try a few styles to find what you prefer.
Bottom line: Look for a knife that feels like an extension of your hand, and keep it sharp. A sharp knife requires less effort and pressure on your part, which makes slicing safer, easier, more stable and less tiring.
Why trust Good Housekeeping?
Nicole Papantoniou is the director of the Good Housekeeping Institute Kitchen Appliances and Innovation Lab, where she oversees all the testing that takes place related to kitchen gear. She conducted the most recent side-by-side chef's knife test as well as the most recent test for serrated knives and butcher knives. She's a trained cook and uses one of her three trusty Chef's knives almost daily.
Nicole (she/her) is the director of the Good Housekeeping Institute's Kitchen Appliances and Innovation Lab, where she has overseen content and testing related to kitchen and cooking appliances, tools and gear since 2019. She’s an experienced product tester and recipe creator, trained in classic culinary arts and culinary nutrition. She has worked in test kitchens for small kitchen appliance brands and national magazines, including Family Circle and Ladies’ Home Journal.
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