Last updated 06.21.23 — Here are six recommendations that cover some of the best chef knives around—each produced by a different world-class knifemaker. This short list is designed not only to highlight quality chef knives, but to give you a sense of what’s out there (a lot!) and help you find the knife that’s right for you.
Manufacturing quality kitchen knives, especially hundreds at a time, is no simple task. It takes high-grade steel, skilled tradesmen, rigorous quality-control systems, and, ideally, your own heat-treating facilities (a very expensive proposition). Not all knifemakers are up to the task, especially a lot of newbie companies springing up like wildflowers. The kitchen knife brands in the list above—Zwilling J.A. Henckels, Wusthof, Messermeister, Global, MAC, and Shun—all have proven track records and lifetime warranties. Some have been making knives for hundreds of years.
The first three brands are centered in Germany, the last three in Japan. I have purposely contrasted German chef knives to Japanese in order to expose you to the two major approaches to kitchen knifemaking in the world today. Most chef knives you come across today are either from one tradition or the other, or are a blend. If you’re curious and want more on this, click on down the page.
The chef knives I’m sweet on for this article range from $100 to $200—though if you monitor the ever-fluctuating prices you may grab a deal. They are by no means the top of the heap—for price tags in kitchen knifedom can get pretty steep, quickly getting into hundreds (or even thousands) of dollars. (Please read my article How to Buy a Great Chef Knife to get more backstory on how to choose the knife that’s right for you.)
If you’re concerned about moola, please remember that your best chef knives, depending on how hard you use them and how well you take care of them, can easily last 25 years or more. I’m not exaggerating. Plus, they’re the single most important tool in your entire kitchen. (What would compete, your large sauté pan?) If you dollar-cost average the price of one of the most expensive knives on this list (say, the Shun Classic for $185), over 25 years it would cost you a whopping $8 per year! So try to see the BIG picture.
If you’re in a hurry—do not pass Go, do not collect $200—go straight to the end of this article to Quick Takes or Pros and Cons.
Best Chef Knives Testing — Malarky
Although I own all six chef knives on this best chef knives list and have used them to chop onions, quarter cantaloupes, slice tomatoes, and more—I have not officially “tested” them. Huh?
Yep. I have declined to put these knives through a series of, supposedly, quantifiable kitchenistic tasks and use their perceived performance as a basis of rating each knife. Why? Because I don’t think it’s accurate or, in the long-run, truly useful to the consumer. Because, in the end, the main thing you’re testing is just how sharp the factory edge is. And, while it is more than nice to buy a chef knife with a razor-sharp factory edge—on average, the factory sharpitude of your new knife, even if you hone it religiously, will probably only last a year or two max. Not 25 years. Not even five.
So why make the sharpness of the factory edge the end-all criteria for whether or not a chef knife works for you? Especially if there’s another blade you love in every other way except that it doesn’t happen to be quite as out-of-the-box sharp.
No matter where you live, you can ship your favorite chef knife off to a top-notch professional sharpener and they will give you an edge sharper than most factories. There, problem solved. But other, more permanent, characteristics can’t be so easily tweaked. Like the feel of the handle. The weight. The size of the blade. The look and style of the knife. These you can’t change. . .so why not be happy with them?
Don’t get me wrong, some kind of testing, including sharpness, can be useful. A quick perusal of Reviews of Professional Knife Sharpening Services will demonstrate I can be a manic tester. And don’t get me wrong again—you definitely want a chef knife that can take a fine edge and hold it. But in a review designed to help you choose a life-long kitchen partner (i.e. chef knife), absolute sharpitude from the factory shouldn’t be the only event, the prime criteria, for choosing one knife over another. Especially since razor sharpness can so easily be gained later on if necessary.
(Nevertheless, I do address the odds of maximum factory sharpitude near the bottom of this article under the heading Best Chef Knives Mostly Likely to Emerge from the Box Scary Sharp.)
Stainless Steel vs. High-Carbon Stainless Steel vs. Carbon Steel
All of the knives I recommend are stainless steel or as current marketers love to declare, “high-carbon stainless steel.” Is there a difference? Not much. All steel has carbon and all stainless steels have very similar amounts of carbon that might vary only by .5 percent. There’s not a dramatic difference (as far as the carbon’s concerned) between stainless steel and high-carbon stainless steel. . .it’s more in the name.
On the other hand. . .there is a huge difference between “high-carbon stainless steel” and just plain “carbon steel.” Carbon steel lacks a healthy dose of chromium (10.5 to 30%)—which is the element that allows stainless steel to resist corrosion. Thus, carbon steel can rust pretty darn easy while stainless cannot. On the other, other hand. . .high-caliber carbon steel can take a finer/sharper edge and hold it for a longer time than most stainless steels.
Soooo, as in most things in life (except chocolate), there are always trade offs. . .
OK. . .off we go!
• • •
Zwilling J.A. Henckels Professional S Chef Knife, 8-inch
BUY NOW $100–160 @ Amazon
Zwilling J.A. Henckels is one of the largest knifemakers in the world and has been around since the 1700s. They produce over 24 different lines of knives (if you include Henckels Classic and others), so it’s especially important to be clear what model you’re buying.
Like most of Zwilling’s top-tier lines, the Professional S is manufactured in Solingen, Germany where their core factories are located. Zwilling/Henckels also has factories in Spain and, as a newer development, in Japan as well. It’s in Japan where they produce one of their latest creations, knives designed by Bob Kramer, the American bladesmith who has set the bar high for kitchen-knife quality.
The Professional S is forged from one hunk of steel—and with a bolster, a full-tang, and a three-rivet handle, it’s as classic as it gets. Although the handle’s been made to look and feel like wood, it’s not. Wood handles are no longer the norm (although they’re making a comeback!) and most manufacturers assume customers would rather have the longevity offered by a synthetic material. (Below: the Professional S handle close-up)
I inherited a Professional S chef knife from my Mom and it has been one of the mainstays of our kitchen. I’ve always loved the feel—nicely balanced with a little heft, but nothing that tires my hand out (for the record, I don’t spend hours prepping). I got it professionally sharpened many moons ago and with regular honing its kept it’s edge. Believe it not, it can still slice tomatoes. This is proof the steel (though by no means the hardest out there) has been properly heat-treated.
In order to be up-to-date for this review, I took a close look at a brand new Professional S to compare to my older one. No surprise, Zwilling has upgraded in the intervening years, converting the finish on the handle to matte (much hipper) and making and the blade thickness a touch thinner (to compete with the Japanese invasion). Otherwise, everything else seems unchanged—same blade shape, same handle, same great feel.
I confess, I was curious about mildly testing the factory-edge sharpitude of this new Professional S because, to the touch, it appeared quite decent. So I ran it through my newsprint magazine cutting test (see Reviews of Professional Knife Sharpening Services) which it passed with flying colors, easily slicing full half moons. While this is only one, solitary knife, it’s definitely a good sign.
The Professional S comes in two sizes, an 8-inch and 10. (There’s also a 6-inch, but that’s too small for an all-purpose blade.)
Please be aware that Zwilling/Henckels makes a very, very similar model of chef knife, the Henckels Classic, which is manufactured in Spain and goes for less than half the price of the Professional S. (To add to the confusion, it used to be called the Henckels International.) Although it’s a respectable forged knife, it’s not hewn in Soligen, Germany, does not go through the same heat treatment, and isn’t as beautifully finished. (Below: Henckels Classic chef knife—in a photo it appears identical to the Professional S.)
The Henckels Classic has garnered some positive press because it’s an especially good bang for the buck. It deserves it. Nevertheless, for the long-term, and if you appreciate finer finishing, I think the Professional S is a better investment. And rest assured, if you were to compare them side by side, handle them both in your hands, you would be able to tell them apart.
FEEL FACTOR | Handle girth: average / Weight: 8.75 oz / Total length: 13.25 inches
The Zwilling J.A. Henckels Professional S is the heaviest and thickest of the roster of knives in this review (it pretty much ties with the Messermeister Meridian Elite Stealth in weight)—but it’s really not all that heavy or thick. Most home cooks are accustomed to this weight and enjoy the way its gentle, gravitational pull helps them when they slice downward. But some may opt for lighter and nimbler.
The only time I’ve noticed the thickness of the blade slowing things down a tad is when doing horizontal slices into an onion (the first series of cuts out of three when dicing an onion like a pro). For the remaining, vertical, slices, it’s not much of an issue.
See my Best Chef Knives Specs chart at the end of the reviews to compare specs for all the knives. (Note: All specs listed for Zwilling/Henckels are for the latest model.)
More Options
• Zwilling/Henckels now makes the Pro line (no “S”) that sports a stripped down bolster which makes the blade easier to pinch grip as well as sharpen. The blade also has a slightly different shape—a steeper curve to the belly and a longer flat area. (See photo below.) Contrary to the Henckels Classic, the Pro is made in the same German factory as the Professional S, touts the same level of quality, and it’s price reflects it: Zwilling J.A. Henckels Pro Chef Knife, $120–160 @ Amazon / Sur la Table
• If you’d rather have a classic-shaped blade (as in the Professional S), but like everything else about the new Pro, you can get the Pro “Traditional.” Zwilling J.A. Henckels Pro Traditional Chef Knife, $120–160 @ Sur la Table • If you prefer to buy Wusthof—which I discuss below—they make a very similar model to the Professional S: Wusthof Classic Chef Knife, $150–200 @ Amazon / Sur la TableWusthof Classic Ikon Santoku, 7-inch
BUY NOW $130–200 @ Sur La Table / Amazon 
Wusthof is the other of the “Big Two” German knifemakers, and some pros swear by it over Henckels because they feel the quality is higher. Not sure if this perception is justified, but it’s probably aided by the fact Wusthof has been family-owned and run for almost 200 years. Interesting enough, both Wusthof and Henckels are manufactured in Solingen (along with dozens of other blademakers) which is one of the knife-making capitals of the world.
I recommend looking at the Wusthof Classic Ikon santoku as a contrast to a traditional chef knife because:
1) it’s a santoku, Japanese-style blade, which many home cooks prefer. It gives you the width of a longer knife without the more cumbersome length. And it’s noticeably thinner and lighter than your standard, German 8-inch chef knife. This thinness gives you less resistance when slicing through dense materials like carrots and squash. A big plus!
2) the Classic Ikon curved handle might feel better in your hands
3) it looks cool.
“Whether or not you like a bolster is up to you, it is no measure of quality. . .”
Like the Henckels chef knife above, this santoku is fully forged and has a full tang. But, unlike the Henckels, it does not host a full bolster. Whether or not you like a bolster is up to you, it’s no measure of quality—but not having one will make the knife easier to sharpen.
The Classic Ikon santoku also features a scalloped edge that is all the rage—to, theoretically, keep food from sticking. (This is most effective for only certain kinds of slicing, but it sure looks cool.) Because this model is in the Japanese-style, but made by a German knifemaker, I would call it a hybrid. (Henckels makes santokus as well.)
If you like the santoku style, but don’t care about the Ikon’s curvy handle and would like to save some cash, check out the santoku Wusthof makes in the Classic line. The feel will vary slightly (because of the different handle), but the blade itself will be exactly the same. You’re paying extra for the handle.
FEEL FACTOR | Handle girth: slim / Weight: 7 oz / Total length: 12 inches
I love using this Wusthof santoku to slice up melons, mince onion for guacamole, and to perform pretty much any other kitchen-knifeian task. The only time I feel it’s compact size gets slightly overwhelmed is when fine-chopping large quantities of zucchini, carrots, and other veggies.
Though the curved handle is a touch slimmer than your average chef knife (aka the Henckels above), it’s ergonomically satisfying. It’s also lighter—but definitely doesn’t feel like a toy. Plus, I must admit, I don’t mind the oohs and aahs I get when wielding it in front of guests. (So shallow, I know.)
Although I have had this knife professionally sharpened, I distinctly remember it being very sharp straight from the factory. I acquired three Wusthof blades around the same time—a santoku, a nakiri, and a chef knife—and the two Japanese hybrids were noticeably sharper than the chef knife. All three had been sharpened using Wusthof’s patented PEtec sharpening system (using laser guides for accuracy and consistency). But I think because the santoku and nakiri are thinner blades, the PEtec system gave them finer/sharper edges. No complaints here!
Don’t forget to peruse my Best Chef Knives Specs chart at the end of the reviews to compare specs.
If you want to learn more about all things Wusthofian, make sure to visit Wusthof Knives—a Buyer’s Guide.
Santoku Knives
Two of my Best Chef Knives entries are, technically speaking, not chef knives at all. They’re Japanese-styled santoku blades (santoku means “three virtues” in Japanese). But I have included them as alternatives to the standard 8-inch chef knife for those of you who feel intimidated by a larger knife, or simply prefer using a smaller-sized blade. For the majority of kitchen tasks, you might not miss the extra inch and appreciate the smaller footprint.
I easily slice up large onions, yams, and honeydews with my santokus (although if you feast on large watermelons all summer long, you might prefer a larger knife). It’s amazing how many tasks I can get done with a “three virtues” blade—but I am cooking for a family of three. If you’re prepping meals from scratch five-nights-a-week for a family of four or more, then I would point you towards a standard 8-inch chef knife (or maybe even longer). It’s better suited for the pure volume of food. (By the way, even though santokus lack a pointy chef-knife tip, I rarely miss it.)
If you go the santoku route, please be aware to buy a 7-inch and nothing smaller. Most models come in two sizes, and the smaller (around 5-inches) is definitely not long enough to serve as your mainstay kitchen knife.
Messermeister Meridian Elite Stealth Chef Knife, 8-inch
BUY NOW $125–150 @ Amazon / 9-inch, $130–170 @ Amazon
Messermeister knives, like the name sounds, are rooted in Germany—manufactured in the very same German town (Solingen) as the preceding knives from the Big Two. While Messermeister is not as familiar a name as Henckels and Wusthof, they’re no less revered for their quality. As a matter of fact, their forging process (Meridian Elite is hot-drop hammer forged) is closer to the older style of doing things than either Henckels or Wusthof.
The Meridian Elite Stealth makes my Best Chef Knives list for a couple of reasons:
1) it’s highly recommended by Chad Ward in his book An Edge in the Kitchen as being super-sharp. It comes from the factory with a highly polished edge that Ward claims is superior to any of the “big-name knife brands” and will hold it for a substantial amount of time
2) it has a partial bolster which makes it easier to sharpen (and is a nod to Japanese knives).
Messermeister has been a trailblazer in German kitchenknifedom. They were the first to produce a forged chef knife without a full bolster (yes, before Wusthof and Henckels), and. . .the first to sharpen their blades to a sassy 15-degree angle. (The old German standard being 20-22 degrees.)
“The blade on a Stealth chef knife is about 25 percent thinner and (thus) 10 percent lighter…”
They’re also the first to manufacture an alternate version of their premium forged lines which they name “stealth.” The blade on a Stealth chef knife is about 25 percent thinner and (thus) 10 percent lighter than the traditional model. Less resistance while slicing and less weight to fatigue your arm. A home cook might not notice much difference. But a pro, wielding the blade eight hours a day, surely should. Cool idea, to offer the customer a choice!
I definitely prefer the Stealth version of the Meridian Elite and that is what I recommend. I found the thickness and weight of the original a bit unwieldy. Nonetheless, some cooks love the feel of a weighty blade and may not mind the thickness. More power to them—they can acquire the original. (For the record, the original Meridian Elite 8-inch is a little over an ounce heavier and almost a millimeter thicker than the Stealth.)
FEEL FACTOR | Handle girth: average to slim / Weight: 8.38 oz / Total length: 13.5 inches
As you would assume, this puppy feels very similar to my beloved Zwilling/Henckels Professional S except that the Messermeister’s handle happens to be slimmer. (This is true for both the Original and the Stealth.) So if you enjoy the feel of a traditional German chef knife, but wouldn’t mind a more svelte handle, you might prefer Messermeister over Henckels. I’m on the fence myself—it depends on the day.
(Below: Zwilling/Henckels, Wusthof, and Messermeister—the Messermeister sports the widest blade and, along with the Wusthof, has a half-bolster for easier sharpening.)
Along with the slender handle, the Meridian Elite Stealth’s blade is ever-so-slightly thinner (than the Professional S) and ever-so-slightly wider at the heel. Plus, the overall weight is lighter by almost half an ounce. So what do these subtle differences mean? 1) You’re getting slightly less resistance. I’ve already discussed this, so, by now, you should know what that means. 2) More chopping dominion—the spine stays above the food. 3) More mobility, less clunkiness. These are all positives in my book and warrant giving the Messermeister serious consideration.
Performance-wise, the Messermeister has put me in a pickle and is one of the most glaring reasons I refuse to judge these six recommended knives strictly by their factory edges. Let me explain. . .
I’ve acquired three different Messermeister forged chef knives: two 8-inch chefs—the original Meridian Elite and the Stealth; plus, a 9-inch Oliva Stealth (see the box below). All three blades are of the same caliber—the Oliva distinguishing itself with an olivewood handle.
“Knife Nerds!! See my Best Chef Knives Specs at the end of the reviews to compare and contrast.”
Out-the-box, the Oliva sliced a tomato effortlessly while with other two had problems. Because the cutting edges (on all of the Messermeisters) were thin and finely ground, and the blades beautifully polished, and, good old Chad Ward was so enamored of them, I figured the Meridian Elites might still have possibilities. So I tried steeling them with a ceramic hone (only half-a-dozen swipes per side) which probably put what’s called a miro-bevel on end of the edge and allowed them to slice through ‘maters just like the Oliva. Problem solved.
Is this what a consumer should be prepared to do? No, of course not. But if a knife or two slips by a high-grade knifemaker’s quality control, it doesn’t necessarily mean that manufacturer’s knife line is categorically inferior to that of another manufacturer. It all depends. The most important thing for the consumer to do is get as educated as possible and not judge solely by a single knife’s sharpitude. Especially if there are other aspects of a knife’s design that make them sweaty (yeah, I know, time to visit a therapist).
Messermeister Oliva Elite Stealth, 9-inch
BUY NOW $180–220 @ Amazon / 8-inch, $150–190 @ Amazon
Wow, am I a sucker for the olivewood handle. I was so taken by its beauty, the earthy feel of the unfinished wood, and the comfort of its curviness, that I almost swapped out the Meridian Elite in this list for the Oliva. Actually. . .I would have—if I hadn’t already taken all the group photos.
As for the rest of the knife—forged stainless-steel blade, high-grade finishing—Messermeister quality is all present and accounted for.
FEEL FACTOR: Handle girth: average to chunky / Weight: 7.75 oz / Total length: 14.75 inches / Width at heel: 2 inches / Spine thickness: 2.7 mm
As you might guess, the handle on the Oliva not only looks different, but feels quite different from the Meridian. It’s bigger, it’s chunkier, it’s more to hang onto. As a matter of fact, it sort of ties with the Shun as chunkiest handle in this list of knives. I absolutely love it. . .but I probably lean towards heftier handles. Although, in general, I’m not very fussy and I find my hand easily adapts to the shape of whatever it’s holding (as long as it’s sharp!).
Another unexpected benefit of the Oliva Elite Stealth, 9-inch (the only size Oliva I’ve sampled so far) is that, even though it’s long, it’s light. At 7.75 ounces, it weighs even less than the 8-inch Meridian Elite Stealth and Henckels Pro S. This is mainly due to the fact that the Oliva is constructed with a partial-tang—i.e. the steel from the blade does not run all the way through the handle to the end.
Full-tang used to be one of the must-haves in a quality chef knife, but those days are long gone. We’re not butchering buffalo haunches here. So if you’re in the market for a longer chef knife, but are concerned about arm fatigue, or simply have an aversion to weighty cutlery, the Oliva 9-inch is an excellent option.
I’ve only got two quibbles:
1) Balance: The balance on the 9-inch is tipsy toward the blade. I rarely, if ever, notice. But if you’re finicky about balance, then it might bug you. For what it’s worth, the 8-inch Oliva should be more evenly balanced because there’s an inch less steel in the blade to tip it forward.
2) Finishing: The olivewood handle, from the factory, is virtually unsealed. So you must make a habit of rubbing it with mineral oil to protect it. You can use the same exact oil you should be using on your wooden cutting boards.
The Oliva Elite only comes in Stealth.
German versus Japanese Chef Knives
OK, I’ve touched on this already, but let me spell it out more clearly: The main differences between a German-made and Japanese-made chef knife are: 1) the thinness of the blade, and 2) the steel they’re made of. As a general rule, German knives are thicker than Japanese and hewn from steel that is not quite as hard. This is a design choice, not a manufacturing defect.
Let’s talk about thin. A thin Japanese blade feels a) lighter in your palm and b) glides more easily through food—especially denser stuff like potatoes, pork loin, etc. While you may grow to appreciate the smoother slicing, it’s not the sort of lightening-bolt event that’s going to make you jump up and down crying, “Eureka, eureka!” It’s subtle. On the other hand. . .the lack of weightiness will immediately make an impression on you. And it will take you a while to totally acclimate to it. That’s OK, it’s worth getting used to.
In addition—a thinner blade makes the knife a bit more delicate, easier to permanently bend or (believe it or not) break through prying or torquing.
Let’s talk about steel. Steel is a monster topic, but the Cliff Notes version is that the make-up of steel and the way it’s heat-treated can affect the way that steel behaves considerably. The steel in a German knife will tend to be tough and able to withstand abuse, but won’t be as hard as Japanese steel. Thus, the cutting edge will wear down more quickly and need to be sharpened more often. Japanese steel will tend to take a finer edge and hold it longer. But because its hardness also makes it brittle, it’s more likely to chip or crack under stress (i.e. mistreatment). It’s simply not as pliant or forgiving. You must take greater care.
Neither steel is perfect. So it’s up to the cook to understand what kind of knives they need in their kitchen and be aware of their strengths and weaknesses. For what it’s worth, I use both German and Japanese chef knives and rarely am I conscious of specifically choosing one over the other. But when I am conscious of it, there’s a very good reason.
What does all this mean in the real world?
- If you happen to knock a Shun chef knife (Japanese-made) off the counter on to a ceramic tile floor, you’ll be lucky if you don’t break a tip. Seriously.
- If you can’t be bothered to regularly steel/hone your knives, a Japanese chef knife will probably stay sharper for a longer time. (But if you hone regularly, you won’t notice as much a difference.)
- If you power through a chicken joint with a German knife, you will temporarily dull the edge, but probably not hurt it. But if you try the same trick with a Japanese blade (especially the last two in this list), you will seriously risk cracking or chipping an edge.
Moral of the story? German and Japanese chef knives both have their day. But don’t buy a Japanese knife unless you’re ready to care for it. Otherwise, you risk being sorely disappointed.
KitchenKnifeGuru Newsletter
Sign up for news, updates, and promotions on kitchen knives and everything kitchenistic!
Global Classic Santoku, 7-inch (G-80 or G-48)
BUY NOW $90–130 @ Amazon / Sur La Table
Global revolutionized the kitchen-knife world in the 1980s by creating a series of high-performance knives that were on the cutting edge of fashion (forgive the pun), yet still affordable. Like traditional Japanese knives, they’re extremely light with a thin, razor-sharp edge. Yet in overall shape and design, they often owe as much to Western tradition as Japanese. That’s why I call them Japanese hybrids in that they graft one tradition of knifemaking onto another.
Most of Global’s knives are not forged, but made of a high-quality stainless steel that has been tempered and heat treated to new levels of sophistication. Global uses their own proprietary steel which they dub Chromova 18. Although its composition is very similar to the steel used in the German-made knives in this list (X50CrMoV15), that doesn’t mean it performs identically. There’s a lot more to steel than just a list of condiments.
If you’re in a hurry. . .scroll down to Quick Takes and Pros and Cons.
If you review my Best Chef Knives Specs chart, you’ll see that the G-48 santoku is the thinnest and lightest of my recommended knives. This hints at why it’s so good at slicing (and doing everything else, for that matter) and why many professionals, like the late Anthony Bourdain, have a thing for the Global brand. It also doesn’t hurt that Global knives have long had a reputation of coming from the factory uber-sharp.
While the shape of the blade on the G-48 (G-80) is similar to the Wusthof santoku, the balance and feel is quite different. To say nothing of the styling. No major knife brand stands out as so stunningly modern. Also—although it appears the knife is made of a single piece of steel, it’s not. It’s actually three—the blade, and two sides of the handle which have all been welded together. (Interesting detail: Global injects the perfect amount of sand into the hollow handle to make it balance correctly.)
If you prefer a more traditional, chef-knife shape, but are still attracted to Global’s modern design, you should definitely audition the G-2 chef’s (shown above). The manufacturing process is identical to the G-48 santoku and it’s probably one of Global’s most popular knives. Or, if you’re curious about Global’s newest creations, I’d recommend checking out the SAI-01. The SAI’s sandwiched-steel construction departs, slightly, from that of the Classic collection, but the quality is just as high (or higher). And the textured, hammered-steel surface breaks new ground for Global.
FEEL FACTOR | Handle girth: slim / Weight: 6 oz / Total length: 11.75 inches
Even though it looks like it might be slippery, the pebbled handle grips quite well. It’s been specifically designed to hug your fingers. I don’t like slippery knives and this is not one of them.
I’ve owned this santoku for over a decade and have had it sharpened only once by my favorite professional sharpener, Bozman [Seattle] Knife Sharpening. That would attest to the fact that Global’s steel holds its edge very well indeed. I’m embarrassed to admit I treasure it’s sharpitude so much I resist doing much chopping with it, but save it mainly for slicing. Which it does amazingly! (Crazy, I know.)
Again as with the Wusthof santoku (or any knife with less than an 8-inch blade), if you chop up large quantities of vegetables on a regular basis, you will feel a bit overwhelmed. It will cost you more time. That is the main liability of a slightly shorter blade. But. . .if you perform this kind of prep work, say, only once a month, I wouldn’t worry about it. The Global santoku can carry the day—maybe a touch easier than the Wusthof.
Watch my video, How to Chop an Onion Like a Sous Chef, to see the G-48 in action making quick work of the kitchen’s favorite root vegetable!
KitchenKnifeGuru eBook—
Kitchen Knife Basics
For all you eBook junkies who would rather snuggle up with with an iPad than click and scroll on a computer. Kitchen Knife Basics ($7.95) has got all the core material from the KitchenKnifeGuru website, but in an easy-to-read format that only an eBook can offer. You’ll learn about the most common edge styles for kitchen knives, what a hone (or steel) is and exactly how to use it, how to find and choose a quality sharpening service that’s not expensive—and much much more. You can even download a sample if you just want to get a taste!
MAC MTH-80 – Professional Series Chef Knife with Dimples, 8-inch
BUY NOW $120–145 @ Amazon
MAC knives are one of the best kept secrets of the consumer kitchen knife market. Professionals rave about them with celeb chefs like Thomas Keller and the late Charlie Trotter unabashedly endorsing them as the ultimate cutting machine. But ask your average home gourmet, and odds are they’ve never heard of them. That has changed some in the past few years due to internet marketing, but MAC is still under the radar.
Japanese designed and manufactured, like Global, they’re a new breed of kitchen knife, a hybrid—that incorporates the harder and thinner Japanese steel with a Western-shaped blade. They’re not as stylish as Global, but probably even sharper. And (like Global) they’re also not forged, but highly machined.
The MTH-80 Professional is the workhorse of MAC’s various product lines and I’m guessing it’s the most popular because it offers the maximum sharpitude for your dollar. Plus, the welded-on bolster creates an unusual combination of super-thin blade with added weight that keeps it balanced in your hand more like a German-style knife. According to Gourmet Magazine, a MAC MTH-80 compared to your average chef knife is “the difference between a minivan and race car.” Care to take one out for a spin?
(Note: Please be careful not to confuse the MTH-80 Professional with the TH-80 – Chef Series 8-Inch Chef Knife with Dimples, a lower-level model that goes for $40 or more less.)
FEEL FACTOR | Handle girth: slim / Weight: 7 oz / Total length: 12.75 inches
The MTH-80’s handle is on the slim side. For your average gal, and guys like me with smaller hands, this might be perfect. But if your chefing hand is large-ish and you want the handle on your chef knife to fill it, the MAC might, literally, leave you empty handed. (Below: MAC and Shun handles—Best Chef Knife with the smallest grip area next to the largest.)
Also: the shape of the blade on a MAC MTH-80 differs from your typical Western chef knife—it’s narrower at the tip, then gradually widens out to the heel. It’s not as consistently wide as its German cousins, closer to what the Japanese call a gyoto. The narrowness makes it nimble for slicing, while the width is still there where you need it most, close to the handle. But if you are accustomed to a more evenly broad blade, you’re going to need to make adjustments.
I don’t want to harp on this, but it’s worth noting: Of all the knives in this list, the MAC is the most guaranteed to come from the factory with a blistering sharp edge and keep it. Yes, MAC’s manufacturing formula helps—but it’s also their rigorous quality control.
MAC’s head of marketing for the U.S. told me that in recent holiday seasons, they can barely keep up with orders. Why? Because they will not allow customer demand to put undo pressure on quality. They’d rather maintain the brand’s integrity, than sell more knives. Music to my ears. . .and not a strain you hear much in this age of instantaneous factory to market.
For more recommendations on Japanese chef knives, make sure to visit: Best Japanese Chef Knives — Six Recommendations.
Final note: From the MAC warranty materials: “Do not cut on hard items (bones, frozen foods, shells, squashes, cheeses, chocolate).” Do you need any more proof that you must be mindful with a Japanese blade—this one in particular? Revel in the sharposity, but treat it like a lady.
(And if you’re ready to compare fine points between knives, don’t forget my Best Chef Knives Specs chart at the end of the reviews.)
Miyabi Kaizen II Paring Knife, 3.5-inch
BUY NOW @ Sur La Table
Yeah, I know, this is supposed to be about chef knives. But this is one gorgeous paring knife that will skin a peach like there’s no tomorrow. Damascus-patterned steel wrapped around the latest hi-tech core that will take a fine edge and keep it. I bought one for myself a year ago and I still get a secret little thrill every time I slice up an apple. It’s light, but stays in your hand because the handle has some girth.
Miyabi, as the name suggests, is a true-blue Japanese knife manufacturer acquired by Henckels in 2004. The majority of Miyabi knives available in the U.S. are Japanese/German hybrids—thin Japanese blades designed in the shapes/functions Westerners are accustomed to (chef knife, paring, boning, etc).
Of course, if what you really need is a chef knife, then scope out the Miyabi Kaizen II which is often on sale. The Miyabi brand exudes so much quality and style that soon I’ll need to add it to the list as Recommendation #7.
Shun Classic Chef Knife, 8-inch
BUY NOW $130–185 @ Amazon / Sur La Table
Shun, along with Global, is one of the most popular and well-known Japanese brands in the U.S. of “A.” It’s no wonder their flagship line, Shun Classic, is very attractive and very sharp. They’re manufactured in Seki City, Japan, which, along with Solingen, is another knife-making capital.
Don’t let the beautiful Damascus design on the blade fool you—it’s much more than a pretty face. Sandwiched between 32 layers of swirly-patterned softer steel (16 layers per side) lies a slim, hard core that creates the edge. At Rockwell 61, it’s harder than all the knives on this list. Which gives it the ability to hold a 16-degree edge for a very long time.
The sandwiched construction—derived from samurai swords—has a dual purpose. First, and foremost, it protects the hard but brittle core and allows the knife to flex without cracking or breaking. Second, the 16 layers on each side host the intricate Damascus pattern that embellishes the blade.
DAMASCUS STEEL Traditionally, “Damascus steel” referred to a centuries-old technique (from the Middle East) of melding layers and layers of metal, not only to decorate, but to forge incredible strength, flexibility, and sharpitude into a sword. It could empower you with the ability to slice your enemy’s saber in two. . .that kind of thing. This Damascus technique was, supposedly, lost. As of late, the term Damascus has been more widely used to describe a patterned visual effect created with very thin layers of steel. More style than structure. But the legend of Damascus’s cutting power still lives on and there are master bladesmiths who feel they are rediscovering it.
I must admit when I first unpacked my new Shun 6-inch chef knife a few years back, I was stunned at how light it was. For someone accustomed to weightier German blades, the lightness felt almost chintzy. Silly me. Over time, I’ve now come to fully appreciate the way the lean, sleek blade can slice through denser foods with less resistance than my thicker German knives. Don’t get me wrong, I’m not ready to abandon ship—but it’s great to have Shun as an option.
FEEL FACTOR | Handle girth: average to chunky / Weight: 7.38 oz / Total length: 13.5 inches
Another reason the Shun Classic is on this Best Chef Knives list is its babelicious Pakkawood handle. Pakkawood is a man-made laminate, similar in construction to plywood, except that it’s many more layers sealed under super-high pressure with a resin. It’s easy to care for, highly water resistant, and just like natural wood, no two handles are identical.
Along with it’s beauty, the shape of the Shun handle, derived from traditional Japanese blades, reads distinctive to Westerners. The rounder, D-shaped contour fits certain cook’s hands better than those of other knives. So, if a typical Western-style knife handle has never felt comfy enough, here’s another way to go. (Below: Shun Classic chef knife handle close-up)
Of the three Japanese-made blades, the Shun is the largest blade in total square inches. If you look at the “Width at Heel” number on my Best Chef Knives Specs chart, it won’t be evident. But if you combine the Shun’s width with it’s actual blade length (longest of all the knives), you can begin to see just how sumptuous the blade is.
What does this mean in practical terms? For one thing: If you chop a lot of veggies in your kitchen, the Shun’s spine will ride hide and not get lost in the mound of choppings. This will hold true for the Henckels and Messermeister as well who take up similar amounts of real estate. And, if instead of the Wusthof santoku, you opted for one of Wusthof’s standard chef knives, it would hold true for it as well. These are broad, high-riding knives which allow for bountiful scooping (of those mounds of chopped vegetables) into soup pots. So if that’s your schtick—put these knives at the top of your list.
Shun has a number of other knife lines worth looking into (Premier, Dual Core, Kanso) which tend to go up in price from here. They also do, what I call, “spin-offs”—which keep the same basic blade and design, but simply swap out the handle. One of their latest is the Classic Blonde—the same exact knife (as the Shun Classic), but with a pale Pakkawood finish for the handle (see above).
Want to see to the Shun Classic chef knife in motion? Watch How to Cut a Pineapple Like a Pro where KitchenKnifeGuru wields a six-incher on an innocent pineapple!
Dive deeper into other Shun knife lines (which are all high-quality) and visit Shun Knives: a Buyer’s Guide.
Best Chef Knives Specs
| Henckels | Wusthof | Messer | Global | MAC | Shun | |
|---|---|---|---|---|---|---|
| Weight (ounces): | 8.75 | 7 | 8.38 | 6 | 7 | 7.38 |
| Blade length—actual cutting edge (inches): | 7.63 | 6.63 | 7.63 | 6.75 | 7.88 | 8.19 |
| Overall length (inches): | 13.25 | 12 | 13.5 | 11.75 | 12.75 | 13.5 |
| Width at heel (inches): | 1.81 | 1.69 | 1.94 | 1.81 | 1.94 | 1.88 |
| Thickness at spine (mm): | 3.0 | 2.5 | 2.8 | 1.9 | 2.6 | 2.2 |
| Handle length—grip area (inches): | 4.13 | 4.25 | 4.13 | 4.25 | 3.75 | 4.63 |
| Handle girth: | average | slim | avg to slim | slim | slim | avg to chunky |
| *HRC (hardness): | 57 | 58 | 57-58 | 56-58 | 56-59 | 60-61 |
| *Rockwell Hardness (or HRC) is an internationally recognized system for evaluating the hardness of steel. Most kitchen knives run somewhere between HRC 56 to HRC 61. The higher the number, the harder the steel. | ||||||
Visual Comparison of Chef Knives Only
Notice how the MAC’s handle and blade shape stand out from the rest.
Overall Length
Left to right from longest to shortest in overall length.
Width at Heel
The knife with the narrowest width at heel (Wusthof) next to the widest (Messermeister).
Best Chef Knives Mostly Likely to Emerge from the Box Scary Sharp
OK, I still can’t resist giving you some kind of broad roadmap regarding the cutting performance of these recommended knives out-of-the-box. (You know you want it, don’t you?) So lets make a prioritized list.
The data for this list comes from informally testing the factory edges of brand-new knives, as well as professionally-sharpened edges of used knives, on 1) ripe greenhouse tomatoes, 2) news print, and 3) other veggies and fruits (including melons, onions, carrots, etc.). Plus, 4) using the knives in various everyday kitchen-knife tasks, 5) understanding their construction and the make-up of their steel, and 6) gathering opinions through the kitchen-knife grapevine. (Below: Best Chef Knives onion-cutting tests)
The knives grouped in twos are too close to call. The biggest noticeable difference in probability of factory-edge sharpitude should be between the three main groups.
1) MAC MTH-80 – Professional Series Chef Knife
2) Global Santoku (G-48)
—————————
3) Shun Classic Chef Knife
4) Wusthof Classic Ikon Santoku
—————————
5) Zwilling J.A. Henckels Professional S Chef Knife
6) Messermeister Meridian Elite Stealth Chef Knife
Just remember: No matter what knife you buy—after it has been used for a year or two, and then sharpened by a quality professional sharpening service—it’s cutting performance will be very very close to every other knife on this list. What matters most in the long run is high-caliber sharpening followed by zero abuse and regular honing. These will guarantee kitchen-knife nirvana. Not the ultimate chef knife. . .
More
Recommendations
Haven’t had enough? Check out my favorite kitchen knife sets at Best Chef Knife Sets.
Quick Takes — Best Chef Knives
Most Indestructible
Forged German steel through and through, Henckels and Messermeister will feel the most solid. While there is nothing to be gained by beating up your kitchen knives, these will put up with the most abuse.
Light and Nimble
The MAC, Global, and Wusthof should be at the top of your list if your need a-gile, mo-bile. . .
Most Beautiful
The Shun and Global would be hard to beat. The Shun is designed in classic contemporary; the Global in high-tech modern. The Wusthof also, with it’s curved handle, has some extra swish. (And rest assured, there’s no sacrifice of performance for looks in any of these knives.)
Most Traditional
Knowing you want a knife with a classic look and feel that will never go out of style, the Zwilling/Henckels is your man (or the Wusthof Classic). These are the closest to a vintage chef knife.
For Smaller-Size Hands
If you have smaller hands and want your knife to fit snuggly, the Wusthof, MAC, and Global should be your first picks. The handles on all three are more streamlined and less bulky.
For Larger Hands
If you have larger hands or simply enjoy a meaty knife handle, the Shun wins hands down—followed by Henckels and Messermeister. The handles are long and the width of the blades should keep your knuckles from banging the countertop. (Actually, the Global will work pretty well in this regard as well—it’s pretty roomy.)
Master of Sharpitude
Finally, if you crave sharposity, if you’re aching to get your paws on one of the meanest slicing-and-dicing machines on the planet—go with the MAC. You will not be disappointed. (Though Global should give it a run for the money.)
Pros and Cons — Best Chef Knives
Zwilling J.A. Henckels Professional S Chef Knife
Pros:
› Classic design and feel
› Durable, tough steel; can withstand hard/tough foods; hard to chip, crack, or break
Cons:
› Weighty (although this is both a pro and a con depending on your preference)
› Softer steel requires sharpening more often
Wusthof Classic Ikon Santoku
Pros:
› Stylish, unusual design
› Curvy ergonomic, handle; slimmer than traditional
› Compact, but broad blade
› Durable, tough steel
› Thinner blade, less resistance; sharp factory edge
Cons:
› Not as easy cutting cumbersome veggies/fruits or chopping large quantities
› Softer steel requires sharpening more often
Messermeister Meridian Elite Stealth Chef Knife
Pros:
› Classic design; but slightly thinner and lighter
› Slightly wider/longer blade than Henckels
› Slimmer handle
› Durable, tough steel; slightly harder HRC than Henckels, might not need to sharpen as often
Cons:
› Weighty (but slightly less than Henckels)
› Factory edge might need minor honing/touching up
› Softer steel requires sharpening more often
Global Santoku (G-80 or G-48)
Pros:
› Modern, distinctive design
› Thin blade (less resistance), but pretty durable
› Light feel
› Slim handle
› Reputation of super-sharp factory edge
› Steel a blend of East meets West—hard, but not overly brittle
› Compact length, but full width
Cons:
› Handle a touch less grippy
› Must be a touch more careful than with traditional German knife
MAC MTH-80 – Professional Series Chef Knife with Dimples
Pros:
› Hybrid East-meets-West design
› Thin blade (less resistance)
› Nimble and light feel, but full length
› Slim handle
› Reputation of razor sharp factory edge
› Harder steel, thus finer cutting edge and better retention
Cons:
› Must be extra careful because of thinness and harder steel (bones, etc.)
› Cannot use on hard, dense foods like autumn squash, block chocolate, etc.
Shun Classic Chef Knife
Pros:
› Beautiful Damascus blade and Pakkawood handle
› Largest blade, ideal for chopping; lighter than comparably-sized Western knife
› Substantial, non-Western style handle
› Reputation of very sharp factory edge
› Hardest steel of all knives in this list, thus best retention
Cons:
› Must be extra careful because of thinness and harder steel (bones, etc.)
› Cannot use on hard, dense foods like autumn squash, block chocolate, etc.
› Don’t drop on hard floor or porcelain/steel sink!
• • •
Six up, six down! As you can see, there are a lot of wonderful knives out there. Hopefully this short list of best chef knives has given you a taste of the possibilities. Remember, stay with quality brands—there’s no free lunch—and stay with what feels and works best for you. It’s your body. It’s your kitchen.
And don’t forget the KitchenKnifeGuru.com motto: “Have fun in the kitchen!”
331 Responses
This has been a great resource. Any thoughts on the Bob Kramer Zwilling JA line of knives?
Hi Marc,
Short answer. . .love ‘em! I featured Meiji and the Essential in a blog I just published on quality knives currently on sale: Quality Kitchen Knives on Sale. And I’m big fan of the original carbon steel version as well: Bob Kramer Knives — Why Spend $300 on a Chef Knife?
Best, KKG
P.S. But be aware that these are knives with broad/wide blades and substantial handles. They are lighter than they look, but, nonetheless, some cooks may be averse to this style/design.
Hi there. Very informative article as I am looking to buy my boyfriend a chef’s knife for Christmas. I recall him mentioning Japanese blades and see that you mention the MAC is a good choice. I just want to make sure I’m getting him something that will last him a while with minimal damage. He works at a gourmet pizza establishment that also offers other dishes so I want it to be multi-purpose. Do you recommend going for the MAC or do I go another route? Or should I get him that one and another that can take more of a beating? LOL hard decision for me to make since I don’t know much about the kitchen. Thanks in advance for the help.
Hi Maria,
Here are some comments that I hope will help:
1) If your boyfriend is a pro, then a Japanese blade is good way to go. And the MAC model mentioned in my article above, would be hard to beat and a terrific value. Yes, there are plenty of other flashier brands around, but MAC is still a high-performance bench mark.
2) Getting a second, more rough-and-tumble blade, might be a good way to go and it’s something I’ve recommended before to other gift getters. Although it wouldn’t be unusual for him to use a MAC in the workplace. It would depend on what the kitchen he works in is like, his attitude about knives, etc, etc. Hard to guess from a distance.
3) If he’s serious about food and preparing it—which it sounds like your boyfriend is—he really can’t have too many chef knives. If they are quality knives, they can be fun to use in rotation and it’s always great to have back-up.
4) A good rough-and-tumble knife might be the Messermeister recommended in the above article. The German steel is tougher than Japanese, a 9-inch blade will give him more heft, and Messermeisters tend to come from the factory pretty darn sharp.
5) If you wanted to go up a notch and maybe only get him one, gorgeous Japanese knife, please check out my recent post Quality Kitchen Knives on Sale. Either the Kramer Meiji or the Miyabi Birchwood would knock his socks off. Buuuut, either one of these knives, he would probably want to keep at home :)
Happy shopping! If you have any more questions, please feel free to ask!
Best, KKG
Just trying to figure it out. Mine say Premier ProCut made in Germany. The ones in Amazon say Executives. Did I just get scammed?
I poked around the GW website and finally found some more info. There are two lines, the ProCut and the Executive Chef. The ProCut claims to be made in Germany and the Executive Chef does not. Supposedly, the Executive series is hardened to 57-58 HRC which is standard for Germany steel/knives, but they don’t say the HRC of the ProCut. Odd. And it looks like all knives are sharpened at a 20-22 degree angle which is not that sharp for nowadays. (Wusthof sharpens their blades at 14 degrees.) GW’s approach to marketing still seems rather fuzzy to me :)
Bottom line. . .use them, but don’t push them too hard. You don’t want the blades to crack or break on you. See how the sharpitude holds up and check in with KKG at a later date and let us know.
BTW. . .do you know how to hone? If not, buy a ceramic hone/steel and use it!
Just wanted to say that the ProCut is 100% made in Germany. X50CrMov15 steel. 15 degrees. Cryo ice hardened 5 cycles.
You are correct about the executive line. They are made in Germany and finished in China for packaging.
They’re pretty prominent in the BBQ society these days. Maybe reach out and see if they will let you try something out and review it before making assumptions.
Hey Tom,
Looks like GW may have upped their game a bit since I last checked in over three years ago ;) Good for them!
I still couldn’t find a thing about what angle their knives are sharpened at, but if you could, more power to you.
There are a lot of kitchen knife brands out there, Tom, a lot of knives. And more popping up every day. Sorry I don’t have the time to test out every brand in depth—but we do what we can :)
Best, KKG
I have heard all of these things but better with Gunter Wilhelm Lightning ProCut and Premier ProCut lines. How would you rate these knives?
Hi William,
Sorry, but I’m not a fan of Gunter Wilhelm knives. Here’s some feedback about Gunter Wilhelm I gave to another reader a while back (I have cut and pasted it from one of the comments in my About Us page):
I investigated Gunter Wilhelm myself a few years back and in revisiting their website noticed they’ve ramped up quite a bit and have further enriched their story. While the handle and ergonomics appear well thought out and GW might make very comfortable-feeling knives, my reservations still regard the quality of their blades and their ability to take, and hold, a fine edge. This is the core of a high-quality knife — not just how it looks or feels.
Gunter Wilhelm (just a cool German name a Jersey guy decided to name his knife company after) has always been excellent at marketing and hype—but I’m not convinced they’ve put that same excellence to work in the actual manufacturing of their knives. Over the years, their manufacturing story keeps changing and I must admit I don’t totally trust them. For example, I had a heck of time on their website trying to find out two basic facts about their knife blades: 1) what hardness was the steel tempered to (known as HRC), or 2) at what angle were they sharpened. Never found either. And there’s something weird in the positive spin their marketing copy tries put on the fact their knives are “finished” in China? When did China become one of the knife making capitals of the world?
I have not personally used a GW knife and I have read some positive reports. So, who knows, they may be quite respectable. Nonetheless, when it comes to sharpitude and edge retention, I think there are more dependable choices out there with better track records. I would recommend starting with something from the above Best Chef Knives list.
I asked because there is a new made-in-Germany line at Costco. I have to admit, I liked it. They say a Metropolitan report has beat Henckels and Wusthof knives for years. Something about a certification and another thing about hardness and. . .a bunch of things. I bought them, but then again it was Costco and the price was about right. I can’t complain. Do you know about the new line?
What I know about Gunter Wilhelm is that they are quite talented at marketing. They have some serious money and expertise driving their marketing machine. Out of curiosity, I watched two of their videos and was charmed and impressed. The quality, professionalism, and pure fun of the videos was quite compelling. BUUUUUUUUUUT. . .do NOT be fooled.
Here’s a quote from Costco’s website regarding the GW Executive Chef series:
“Made in China from high-carbon X50CrMoV German Steel.”
You might ask: Well if it’s German steel why does it matter where it’s made?
I would answer: Well, starting off with German steel is good. But it takes more than good steel to make a quality kitchen knife. It takes sophisticated heat-treating AND serious quality control as well. The knife manufacturers in Solingen, Germany and Seiki, Japan have been making knives for centuries. This is where Wusthof and the majority of Henckels knives are made. But Gunter Wilhelm’s knives are made in some nameless city in China. This matters to me and it should matter to the consumer. Hey, maybe China has quickly developed some expertise in knife-making. If so, good for them. But the odds are slim. And if this is true, why isn’t GW talking about it. GW doesn’t even do the most basic thing and tell you the hardness of their knives. Why? Probably because they can’t guarantee a hardness number because there’s not that much rigorous control in the factory.
Listen. . .I’m not trying to be a spoil-sport, but I don’t appreciate companies that pretend to be one thing when they’re something else. That’s cheating. I have a Calphalon santoku that’s made in China that I love. I think it feels better than any knife in my kitchen. I got it sharpened by one of the best knife sharpeners I know of (Seattle Knife Sharpening), I hone it regularly, and it is pure pleasure to slice with. But I knew exactly what I was buying when I bought it.
Enjoy your Gunter Wilhelm! But be clear about what you’ve got. And let us know how the edges hold up — I’d be really curious.
Best, KKG
Ok. I think you have the ones online. Mine look different. I don’t know how to post a pic. I am here talking to the sales guy. 16 degree and 59.6 hardness. I don’t have a clue what that means but regardless he says that these are fully made in Solingen, in the Tyson Krupp (spelling?) factory (again, meaningless to me). It seems to do ok, I have only had them one day, but I enjoyed using them last night.
Sorry, but I still don’t trust the quality. (That’s nice that he had some facts and figures though.)
Please be careful splitting cloves of garlic. . . :)
KKG
I am trying to help my Dad decide what gift to get my Mom for Christmas. While I would love to have him get her a complete knife set, there is no way that is in the budget. What do you recommend that would be good for someone who is not quite as careful with knives as she should be, has arthritis, won’t spend the time for as much maintenance honing, and won’t break my Dad’s bank?
I have a Wusthof Classic Ikon 6″ hollow-edge chef’s knife and 3 1/2″ paring knife that I use for house sitting and keep in my “mobile kitchen.” When I picked them out, I chose according to how the handle felt because I have MS. Dad will not want to spend as much as I did for each knife.
Thank you for your assistance!
Hi Seeking,
This is a tough assignment, but I’ll do my best. One thing’s for sure. . .you’ll definitely want to buy her German knives made of softer, but tougher, German steel.
I have two good suggestions for you:
1) Go to Kitchen Cutlery Sets for Tight Budgets and look at Packages #1 and #4 – 6.
2) Go to Wusthof Knives. . ., at the end of the article where I discuss knife sets. I begin with 2-piece sets and one of the best for her might be the Wusthof Classic 2-Piece Asian Santoku and Paring Knife Set. She might prefer a smaller, nimbler santoku knife over a standard 8-inch chef knife.
Ooooor. . .in a totally different direction, buy her a ceramic knife set like the one I mention in my article on Knife Edges 101. A set by Kyocera appears near the end of the article. Ceramic knives are very sharp and don’t need much upkeep. But you can’t drop them or be too rough with them because they are brittle and will crack and break.
Remember, her new knives will NOT stay sharp for long if she chops on hard materials, etc. So try to educate her with the Top Ten Tips :)
Best of luck and please feel free to check back if you need more info or tips!
KKG
Cutco knives are the best knives in the world, hands down. They last forever and if they need to be fixed or replaced its free. I have had my set for 50+ yrs. Best investment I have ever made. Just got 4 new knives for free from them when I sent them in to get sharpened!
That’s a mighty big claim, George. Have you tried any of the knives in the article above? Because you might be surprised. . . :)
Thanks so much for the insight, much appreciated. Great blog and really informative, was just the place I was looking for! I’m all the way in South Africa, so not sure where I could find my nearest sharpening service. But nothing a quick google can’t fix.
There’s just one more thing I would like to clarify with regards to German vs. Japanese. Would you say, from what I understand, Japanese is more for dicing and delicate cutting tasks and German knives more for the rough chopping, filleting, and carving? (With the appropriate style of knife, of course.)
You’re welcome, Rich. Wow, South Africa. . .how cool is that?
1) Please be sure to check out Finding a Professional Sharpening Service before giving anybody your knives.
2) Both German and Japanese knives can pretty much do all the tasks you’ve described. (Although if you’re slicing up raw fish for sushi, you’d do best to use Japanese.) As a general rule, because of the steel and how it’s heat treated, Japanese knives can take a sharper edge and hold it longer. But you pay a price for this. The steel is also more brittle (and thinner) and can get seriously damaged more easily. With a German knife, if you hit a bone while filleting, it will simply flatten out the edge or, worse case, dent it slightly. With a Japanese knife, you could chip or crack it. Yes, really.
So, deciding between German or Japanese has basically to do with two questions:
1) How fricking sharp do you need, or want, your knives to be?
2) How careful do you want to have to be with them?
And, remember, if you like the idea of exploring, then there’s no good reason not to try one Japanese knife and see if you like it. You can mix it up :)
Best, KKG
Hi Zac,
What fun, knife-shopping for your wife! She will be so grateful.
First, the types of knives you should buy. I would recommend definitely buying four knives:
– 8-inch chef’s knife: for slicing and chopping and most everything else; you could even buy her a 9-incher, if you thought she would appreciate it and not be intimidated
– 3 1/2 inch paring knife: for finer slicing and peeling
– 5- to 6-inch boning knife (not fillet knife, which will be too thin and is more for fish): for slicing any meat on the bone and off; this could include turkey legs
– 8- or 9-inch bread knife (serrated)
If you already own a serrated bread knife you’re happy with, then it could only three knives. And if you wanted to splurge, you could add on a 6- to 7-inch santoku — which may, in the end, be her go-to blade. Home cooks often gravitate toward santokus because they’re not quite as long and cumbersome as a chef knives, but still have a wide blade.
BUUUUUUUT. . .it’s tricky buying knives for others without their feedback. Please read my article How to Buy a Great Chef Knife. And please read my recent reply above (to Rich from South Africa) about German vs. Japanese. If your wife has smaller, more delicate hands, she might really appreciate Shun or Global. They’re sharp and light. But she must be more CAREFUL with them than with a German knife.
Here’s a KKG article about buying knife sets that might be helpful:
Three Kitchen Knife Sets I Recommend
And here’s link to Wusthof knife sets I recommend:
Wusthof Knives — a Buyer’s Guide
You should also buy a ceramic hone and encourage her to use it. Or learn to use one yourself!
Good luck! And let me know what you come up with. If you want to bounce any more specific questions off me, feel free to return :)
Best, KKG
Hi, Ok great, this is a great start.
1. Is a boning knife for just cutting the meat or can it be used to cut through bones as well?
2. Does a Santoku do the same job as a chefs knife, so it’s just preference, or are they different?
3. We already have a great bread slicer. It’s a Cutco, and I know people on these websites are very against Cutco, for the bread it’s a really great knife.
Thanks,
Zac
Hey Zac,
1) No, a boning knife is NOT for cutting through bone, but around bone. Powering through bone will destroy the edge. If you want to cut through bone, you should use a cleaver (pretty cumbersome and only for serious cooks) or a pair of kitchen shears (a simpler, more elegant, solution). If you look further up on this comment thread, you can find my recommendations for these items :)
2) Yes, a santoku and a chef knife are both designed for the same thing—as all-around kitchen knives ideal for chopping and slicing up most vegetables and meats. Buuuut, they are different, and many cooks have a preference. Much of the time I use both pretty interchangeably. If you compare them visually though, you’ll notice that a chef knife has a pointy tip while most santokus do not. You’ll also notice that most santokus have a wider/broader blade. If your wife cooks regularly, she would probably appreciate having both. (Yes, I know more moula.) But, remember, a quality knife, if you treat it right (and this is crucial), can last 20 years or more.
3) Cutco’s fine for a serrated bread knife. It’s the least important of the “core three” and the serrated edge will rarely, if ever, be sharpened.
Glad I could be of service!
Best of luck, KKG
Hi KKG,
1. Thank you for your advice about shopping for my wife! We went to a store to try some out and while I much preferred the handles on the Shuns and the Wusthof Ikons (nice and big), she really liked the smaller handle on the Wusthof Classic and the size and feel of the 7″ Santoku – you were right (“home chefs like santokus”). So we’ll start our “professional” knife collection with that one for now!
2. Cutting Boards: While I love the look and feel of end-grain boards, a big one is quite pricey, and we wanted a pretty large one. So I ended up with a Boos 24×18 maple edge grain board. Will that still last long and be good to the knife, or do I really need an end-grain board? Do you have recommended care instructions (oil, oil and wax, just wax, frequency, washing, soap)?
3. Honing: I know you recommend ceramic honing, but doesn’t that sharpen the knife not just re-align the blade? Is it bad to use a BAD hone (like the one from my Cuisinart knife block—not fancy) on a good blade?
Thanks, Zac
Zac,
Sounds like quite a successful excursion!
– No, you absolutely don’t need an end-grain board. I don’t use one; I use an edge-grain board. But it’s good to know that end-grain definitely is the BEST option.
– For more on cutting board maintenance, read these posts.
Cutting Board Cleanliness
Cutting Board Oil. . .
BTW, there’s a handy-dandy search field you can use to find topics on the KKG site at the bottom of every page, in the page footer. I use it all the time—for example I just used it to find the posts I’m referring to above.
– Yes, a ceramic hone will not only realign, but clean/sharpen slightly. But if the ceramic is fine-grained, which is imperative, the sharpening is minimal and the cleaning a plus. You might be able to get away with your Cuisinart hone, it depends on how crude or smooth it is. But a ceramic hone will be worth the extra money because it will keep your edges sharper for a longer time (see My Favorite Honing Steels). There are plenty of ceramic hones to choose from and some that will hold up better than my recommended hones. But, whatever you buy, please make sure it’s got a fine grain designed primarily for honing, not sharpening.
Best, KKG
Hi,
Thanks for this awesome post. I’m looking to buy my wife a small set (2-5) of very good knives. She cuts all kinds of stuff in the kitchen, but I guess it comes down to vegetables (lots), chicken on and off the bone (also quite a bit), and red meat (generally off the bone).
I was just going to get a “good chefs knife” until I saw that not all knives are meant to cut through everything. I generally like the German heavy knives, but I’m happy with a sleek Japanese one if that’s the way to go.
Any recommendations? Would you go for mixing and matching?
Zac
Hi KKG,
After reading this post, you seem like the right guy to ask. I am looking into moving towards the professional chef world and want to buy myself some top quality knives. I started out using the Robert Welch range and they did well for the first 4 years but now their maintenance/sharpitude and grip is starting to get a little annoying. I take pride in caring for and honing my knives and after reading this wondered if you had any advice on what to go for?
Thanks a lot.
P.S. I’m on the fence when it comes to German vs. Japanese knives, not sure which to go for…
Hi Rich,
I have never heard of Robert Welch knives. But from a quick perusal of their website, I’m pretty sure that most, if not all, the knives in the article above would offer a noticeable improvement in performance (i.e. taking and holding an edge).
As you must be aware, there are a lot of quality knives out there and a lot of different tastes, and needs, in kitchen knives. For every brand of knife I’ve covered in the article above, there is a professional chef that swears by it. So, there is no single, right answer.
1) That said, if pure sharpness is your god, your best bet would probably be the MAC:
MAC Professional Hollow Edge Chef’s Knife, 8-Inch (MTH-80)
MAC also makes a santoku and paring knife (and a whole lot of styles/models as well), but be careful to buy the Professional Series:
MAC Professional Santoku Knife, 6 1/2-Inch (MSK65)
MAC Professional Paring Knife, 3 1/4-Inch
– As a general rule, Japanese knives are thinner and sharper than German knives. But they are more delicate — so you can’t be as rough with them.
– Please don’t feel you have to commit to only brand/model of knife in your kitchen. I have many different brands and types (Japanese and German) and find it fun to mix it up.
– To delve deeper into the Wusthof brand, be sure to check out my new page dedicated to them alone: Wusthof Knives — a Buyer’s Guide.
2) Whatever knife you ending up buying, it may, or may not, come from the factory at it’s full sharpness potential. Have no fear. Whenever it reaches the time it definitely needs to be sharpened, send it out to Seattle Knife Sharpening. They are the finest sharpening service I know. And 99.9 percent of the time, they will easily improve on the factory edge.
3) Also, please check out my articles on honing to make sure your doing it the right, or best, way. And make sure to use a ceramic hone. This will help with keeping those edges extra sharp.
If you follow these steps, I guarantee you will have kitchen knives that are really sharp!
For more help on this process of finding the best knife for you, you also should check out How to Buy a Great Chef Knife. And if you poke around the KKG site more, you will find other articles that will increase your knowledge and help you with keeping your knives sharp.
Best, KKG
Holy moly, this comment section has been going on forever in internet years.
Anyway, years ago when my wife and I got married, one of our guests worked at a kitchen store and apparently got a hell of a discount on a set of five Shun classics, topped off with a Shun Ken Onion. I would have never bought knives that nice. I love those knives. They almost sound like plastic when they whack against something.
It’s also nice that we live ten miles from the Kershaw factory and have them all sharpened for free…
Hi Tim,
Yep, this web page has seen a lot of action!
You’re one lucky boy to have started off your family life with a set of Shun knives. Sounds like you enjoy cooking and know how to treat fine tools with care. . .so, you deserve them! My Shun 6-inch chef knife has now officially become my wife’s go-to blade :)
Best, KKG
Thanks so much for your advice! We will not be using the Chef’s Choice and will consider a professional sharpening service as suggested on your website. At least now we know we were not the problem and can avoid future mishaps.
I will follow your advice on using the honing steel as well. We have a metal one that came with the Henckels set over 25 years ago. We did not think it made much difference in keeping the knives sharp, but will try a ceramic one like yours instead. Thanks again for your prompt response!
Thanks for all your recommendations and advice. Your blog is great!
I have a question about a different topic — electric knife sharpeners. We own an older Three Stage Chef’s Choice Diamond Hone sharpener, Model 100. And when we used it on our Henckels Four Star Twin knives it created a notch a few centimeters from the bolster. We use the sharpener according to the directions given and drag the knife towards us starting at the base and tip last. Do you think we are doing something wrong, or is there something defective with the sharpener? It is especially bad on shorter knives, like a 3″ paring knife.
We just acquired some new Henckels and do not want to put notches in them again! Would appreciate any advice you can give us. Thanks!
Hi Sydney,
What you’ve come across is a common problem with Chef’s Choice power sharpeners and why I have never recommended them. It is not a defect, but a design flaw that will affect every knife with a bolster. Another major reason I don’t like Chef’s Choice is that they tend to grind off too much metal. A few years ago, when I was trying to find a suitable solution for keeping my kitchen knives sharp, I actually bought a Chef’s Choice, tried it out, and returned it because I was so unsatisfied. However, if you are absolutely sold on this type of solution to keeping your knives sharp, I would recommend buying a Master Grade sharpener, rather than a Chef’s Choice. The sharpening wheels they use have more give and will not rub off as much metal.
Buuuut, before you go any further, I would rather you read a slough of articles I’ve written about sharpening in general and about my favorite solution to sharpening — using a top-quality professional sharpening service combined with honing regularly (to maintain the edge). I have a Henckels Pro S chef knife I sent to one of my favorite sharpening services over three years ago and I bet it is still sharper than 90 percent of knives in home kitchens across the USA. Check out the video: The Power of Honing a Knife.
Please do yourself a favor check out the articles I’ve written on the KKG website under the “Sharpeners” and “Hones/Steels” tabs. Here’s a sample: Why Use a Professional Knife Service? And here’s a blog on the subject: Kitchen Knife Sharpening: Five Reasons NOT to Sharpen Your Own.
If you have any more questions, please feel free to ask!
Best, KKG
Hi again! Thanks so much for your response.
I researched the Wusthof Classic 8″ and read the article you linked, and I think that is the one I will be going with. They seem to be made to last! I found out this evening that my father had originally wanted a cleaver (?) knife, but upon reading up about them, realized he’d never use it! We don’t hunt and rarely cut large portions of bone-in meat, so it seems a waste.
On another note, what would be your recommendation for a cover for the Classic? I looked at the Wusthof ones (they look like a sleeve and appear to be made of material similar to a wet suit), but they do not get good reviews when it comes to travel, and this knife would be going back and fourth our country home with my father quite frequently. Would this one work? Would I be best going with the 6-8″ one, or the 8-10″?
Thank you again for your wisdom! :)
Glad I could help out, Angela! But to clarify, you mean you’re going with the Wusthof Classic Wide chef knife, right? If so, then I think the 6-8″ size should work, but I couldn’t guarantee it. We’re getting into subtleties here that are hard to guesstimate.
On another note, I’d like to mention that there two types of cleaver out there: 1) a meat cleaver and 2) a vegetable cleaver. A meat cleaver is the most standard, traditional type we think of and what your father researched. It’s very heavy and thick and is meant for hacking through animal parts. A vegetable cleaver is much lighter and thinner and not meant for bones, but for slicing and chopping vegetables. An example of this type would be Wusthof’s nakiri which I cover in that same Wusthof knives article I mentioned above under Japanese-Style Knives.
Best, KKG
Hi! Great article.
I’m wondering if you can help me with choosing the right knife. I’m looking for a gift for my father who is quite picky. He wants something so that his hand doesn’t hit the cutting board, will allow him to slice things like veggies simply and could also work well as a general-purpose knife. What would you suggest? I’m looking at the Messermeister Meridian Elite 9-Inch Chef Knife but unsure if it’s the correct choice (and where to purchase in Canada!)
Thanks :)
Also, should I go for the one with the divots in it the blade (Messermeister Meridian Elite 9-Inch Kullenschliff Chefs Knife) or the regular one?
Hi Angela,
Buying a chef knife for a finicky cook is a very risky endeavor. It’s hard enough if they’re standing at a counter and testing a number of them out themselves. But to do it for someone, when they have not even had the chance to get a feel for the knife themselves, could end up pretty hit and miss. Your choice might work for them, it might not.
That said, if what we’re talking about is pure knuckle clearance, the Messermeister should be decent and it’s a lovely knife. But so should the Henckels, MAC, and Global. Actually, the MAC and Global should give you the most knuckle clearance. And all of these could work well as an all-around kitchen knife. But please be aware that both the MAC and Global are Japanese steel and cannot withstand the rough handling that these other German knives can take.
Also. . .the 9-inch Messermeister is slightly longer than your average home chef knife. It’s great for slicing through melons, and chopping up a large onion, but some cooks might find it too cumbersome.
As far as the hollow edge (the divots) is concerned, it helps release food from the blade if you push or pull cut. Otherwise, it’s my understanding, it doesn’t have much impact on regular chopping and slicing. It’s no biggie, either way, and I wouldn’t pay extra for it. Also, depending how close to the edge the divots go, it might, eventually, limit the life of the knife. As the blade wears down through sharpening, the exposed divots will make the edge jagged and uneven. (This could take quite a while to happen, of course.)
Sorry I can’t offer you more definitive answers. But, oh, here’s another idea. . .you could buy an extra-wide blade, which would by nature keep his knuckles higher off the board. Wusthof makes them, which I cover in my article on Wusthof knives, but here’s a link to Amazon:
Wusthof Classic Wide Cook’s Knife, 8-Inch
Hope this helps a little :)
Best, KKG
These chef knives would be the best kitchen knives that I would like to be added to my modular kitchen accessories.
Thanks, KKG. This is not only a site. It is a resource, classic and informative. And so very helpful and more. Thanks, KKG.
Hi KKG,
I am a novice cook in pursuit of a set of quality knives. What is your general opinion about F.Dick kitchen knives (Premier Plus line)? I’ve read all your replies and you have mentioned F.Dick couple of times, but without further explanation.
Thanks in advance. Best regards, Žarko!
Hi Zarko,
F. Dick is, no doubt, one of the premier German knife makers. The original company was founded in 1778 and, like Wusthof, it is still family owned and operated. F. Dick knives are known and used by professionals, but in the U.S. their marketing is limited and most American home cooks are not aware of them.
The Premier Plus line, their most well-known and longest running high-quality line for chefs, uses the same steel as Wusthof and prides itself on the same rigorous manufacturing and quality control. My sense is that the Premier Plus is comparable in quality and design to Wusthof’s Classic line and sells for around the same price. (Note: F. Dick’s standard chef is 8 1/2 inches—you get an extra 1/2 inch!)
I have not held a Premier Plus chef knife in my hands, so I cannot vouch for it personally. But my impression is that the feel and fit and finish are top-notch and if you treat it well, it will last you for decades.
Sorry I couldn’t include F. Dick knives on the above list. . .too many knives, not enough time. For those interested in shopping, here’s a link:
F. Dick Forged Premier Plus Chef Knife, 8.5-inch
Best, KKG
There is no need to apologize for anything. Here, where I come from (Eastern Europe), F. Dick is much more available than any other brand of quality knife (if any other is available at all) and this is the main reason I asked for your opinion. Your site is probably the most informative among dozens of others I have found and I really appreciate your opinion.
P.S. I can not see link in your post.
P.P.S. Keep doing an excellent job!
You’re welcome, Zarko! Sorry you can’t see the link — it’s just to a F. Dick Premier Plus chef knife on the Amazon website :)
I have been through a lot of knives in my career, but the day I bought my Kai Shun Classic I instantly fell in love. It got dropped just after Christmas by another chef admiring her taking the tip off! It’s still as sharp as ever and I got the tip fixed.
Since first reading this blog, I bought a set of Wushtof to back up the Shun. But being addicted to knives, I just bought some Hiromoto from Japan. My Kai Shun hasn’t been out of my case since—though she will be soon for a good sharpening!!
For home use, stay cheap. I recommend Victorinox until your skills become better—then shop around and feel the knives.
Matthew,
Thanks much for your tales from the trenches! It’s good to warn less experienced cooks that they cannot treat a Japanese knife with the same casualness as a German blade. That harder, but brittler, Japanese steel demands more TLC.
So many great knives out there, no time to try them all. . . :)
Happy cooking,
KKG
It would be really nice to read an authentic review, or recommendation, that isn’t sponsored by Amazon.
Hi Kathy,
While you certainly have the right to your own opinion, for the record:
I don’t, and wouldn’t, recommend a single knife I wouldn’t want to own myself. As a matter of fact, I personally own four out of the six knives reviewed on this page and am looking forward to the time when I can afford to buy the other two. If that isn’t “authentic” enough, then I’m sorry I’ve failed you :)
Best, KKG
Hi KKG, thank you for the interesting and informative article. I’ve just started to work in a professional kitchen in Oxford, England, and was looking to invest in a few good, quality knives. Many of the chefs I work with recommend Victorinox as a brand of good quality, but very affordable (although Shun, Wusthof and F. Dick are popular among the flashier chefs). Any opinion on Victorinox?
Hi James,
RE Victorinox Fibrox
Check out my response to Judith in the comment thread above (on May 27th, 2015) where I offer my two-cents worth on knives for professionals and the Victorinox.
Best, KKG