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.
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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!
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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
The mid and upper level line of Arcos knives are second to none. Ours have been performing flawlessly for 30 years, and my parents’ for over 65. The design is European classic and even though they have introduced Japanese-looking models, I, personally, do not care for them. If you prefer to pay two or three times more for a German knife (quite probably made in Spain), or a Japanese one, fine, but you’re getting the same, or less, quality.
Hi Jose,
Thanks for your endorsement of Arcos kitchen knives! I’m glad they’ve worked so well for you. Do you know what line you own?
Yes, there are many quality kitchen knives out there and in my article above I could only single out a handful. But the Arcos brand has a rich history in this comment thread. And if you ever have time to do some more perusing, you will find a number of entries about Arcos. I think my most thorough and up-to-date comment on them occurs in a reply to Pere Cellers on 2016/04/26.
BTW. . . the only Henckels line that I know of that’s manufactured in Spain is the International line. It looks almost identical to the Pro S, but in my experience, the finishing is not quite as fine (I don’t know about the blade steel).
Best, KKG
Hello Nate,
I didn’t expect a reply so fast from you! Thanks for your time.
Yes, I understood your points and just wanted add some indications as well! I had the same preoccupations as you, but I have owned my Evercut knife for a decade and it´s still pretty good! Mine is from the Origine series):
http://www.tb-groupe.fr/couteau-santoku-17-cm-evercut-origine-couteaux-francais-c2x17715285
And the price was much lower than it is now!
When my friend bought it for me, I don´t think you could buy them from any other country than France. Very good to know about Japan!
Thank you so much again,
José
Hi Nate,
Very good knives! But you forgot the very best knife, and more expensive as well, the trademark Evercut from France! The blade part is forged with titanium and doesn’t need sharpening for very long time! I loved the one that I won from my traveler friend!
Best regards,
José
Hi Jose,
Thanks for sharing your encounter with Evercut! So many knives, so little time. As I mention at the top my article, my short list of recommendations is by no means comprehensive :)
Anyway. . .I must admit I’ve never heard of Evercut and after doing a little research I’m both intrigued and wary. I’m intrigued because they seem like a reputable manufacturer with an established history of knifemaking that is coming up with innovative, high-performing kitchen knives. I’m wary because I’m not nuts about “coatings” on blades (they can wear off). I also don’t like the fact that 1) Evercut doesn’t recommend honing for upkeep (although they don’t specifically mention a ceramic hone), and 2) they ask you return their blades to them for sharpening. My objection to #1 is that, without honing (which I’ve found can greatly extend the life of a sharp edge), you have no way of touching up a blade in between sharpenings. And my objection to #2 is that, What if their factory edge is not as sharp as I would like? Then I’m stuck with their sharpitude which could be a compromise—because it has been my experience that a high-quality professional sharpening service can usually beat the sharpitude of a factory edge.
Anyway that’s my take. Which line do you own—the Origine, the Furtif, or the Maestro?
For those readers who’d like more info, here’s a link to the manufacturer’s site:
http://www.evercut.fr/en/home-page/
And for those in the States who’d like to shop, here’s an Amazon link. (Please realize that, although these knives are manufactured in France, the seller is in Japan):
Evercut Furtif Chef Knife, 7.5″
Best,
KKG
What about Karmin knife sets?
Hi Jessica,
I’ve never heard of Karmin knives. So I googled them and couldn’t find anything that made sense. Are you sure you’re spelling the name correctly?
Best, KKG
I have Global. The small paring knife blade has just snapped clean off the handle—and the two carving knife blades are both badly pitted along the blade edges.
Hi Les,
Sorry to hear. Are you saying you think Global is an inferior product? Because that doesn’t ring true to me. . .
I’m wondering if you’re being extra hard on your kitchen knives and using them for tasks they were not designed to do. For example:
– What were you doing with the small paring knife when the handle broke off it? Were you using it to pry more than cut?
– And with your carvers—have you been careful to avoid bones with them, or worse yet, have you attempted to power through bones? Have you used them to cut through frozen foods?
These are the kinds of things that can damage any knife, but especially Japanese knives that are made of harder, and more brittle, steel than German.
Let me know. . .I’d be happy to advise you more about the dos and don’ts of kitchen knives.
Best, KKG
I own a Messermeister Meridian Elite Chef knife. It is very good for chopping. I recommend this knife to those who are chefs.
Cool. Thanks for the feedback!
Interesting and helpful. I am hoping to save for a new chef knife and paring knife. Probably going to go with a German brand as it appears it fits my needs and preferences more than the Japanese ones. I currently own a cheap 7-inch chef knife. Too short for my liking, but the best I could afford when I purchased it.
Hi Sonya,
Glad KKG could be of service! You should check out my Wusthof Knives—a Buyer’s Guide article as well. Near the end (near the bottom of the page), I cover knife sets. . .and Wusthof has a number chef/paring combos that would work well for you.
Best, KKG
I’m looking for a good, sharp and durable knife that will cut through thick heavy items such as: pumpkin and Hubbard squash. Which chef knife would you recommend?
Thanks!
Hi Cheryl,
Ready for the fall harvest!
I would shy away from the Japanese knives (because they are thinner and more delicate) and go German. So you should consider Henckels (or the comparable Wusthof chef’s, but NOT the santoku) and the Messermeister. And you should definitely take a look at Wusthof Knives—a Buyer’s Guide which will give you more stylistic choices including my fave Wusthof line, the Classic Ikon.
I would also consider buying a longer blade—like a 9-inch. It will allow you to really show those pumpkins and squashes who’s boss! Here are some direct links to products:
Henckels Twin Pro S 8-inch Chef’s Knife
Henckels Pro 8-inch Chef’s Knife
Messermeister Meridian Elite Chef’s Knife, 9-inch
Wusthof Classic Ikon 9-inch Cook’s Knife, Black
Wusthof Classic 9-Inch Cook’s Knife
Please let me know if you have any other questions. . .and report back on what you buy :)
Best, KKG
It’s true, I’ve had to hone the Wusthof chef knife after every use. Sure, blades are used for cutting and slicing, not prying in anyway. That much I know. But thanks, for the info. I just wanted to put my two bits in, that’s all. No worries. God Bless.
Hey Nate,
This is the first time on your website, great site.
My story is I was a fan of Wusthof from way back when. About two years ago our Wusthof chef knife broke—my wife used it on ice, to try to pry it apart. I then heard a snap. There it goes, the knife snapped. I had these knives since 1991 with a set of Wusthof Silverpoint steak knives.
I was since then in Japan. So, I decided to look for other knives and found Shun knives. The demo the salesman was selling was Shun knives. I couldn’t remember what knife he was using, only it was a Shun. He placed the blade edge on top of a cucumber, letting the weight of the blade do the work. It was actually cutting the cucumber by itself, amazing. After a while he sold me, but I only purchased the Classic blades.
I do remember the Wusthof, after every use I had to sharpen it—but using the Shun is the difference between night and day. You can’t go wrong owning a Shun.
Hi Edward,
Thanks for sharing your experience comparing Wusthof and Shun knives! The way you tell your story though, I’m not sure you’re being quite fair to Wusthof. Nonetheless, both brands definitely do have their strong and weak points.
Wusthof: Softer German steel, but tougher, more resilient—can put up with more abuse. Heavier, thicker blade.
Shun: Harder Japanese steel, but more brittle. More likely to chip or crack if not properly cared for. Can take a finer edge though and hold it longer. Thinner blade, lighter feel.
– You must understand that if you used a Shun knife to do what you did with your Wusthof that the Shun would actually snap sooner and more dramatically.
– There is no doubt a Shun will generally come from the factory sharper than a Wusthof and will keep it’s edge longer. The one exception in factory sharpitude and overall performance would be the Asian blades Wusthof makes—the santoku and chai dao. Both of these are thinner and come sharpened at a sharper angle (though they are still made of German steel—see Wusthof Knives—a Buyer’s Guide for more details).
For the record, I have Shun, Henckels, Global, Wusthof (and more) knives in my kitchen and enjoy them all!
Best, KKG
P.S. I hope you have learned your lesson to never use a kitchen knife as a crowbar, a chisel, a screwdriver, or anything else it’s not designed for. (Please refer to my Top Ten Tips for more guidance.)
P.P.S. When you said, “the Wusthof, after every use I had to sharpen it”, I think you meant “hone” not sharpen. If you had actually sharpened it after every use, you would have had no knife left after a year or two ;)
KKG, thanks for the recommendation. I bought the Kramer Meiji. I have to say it’s a handsome knife. It looks like a dude’s knife. I’ve been conscripted to make jambalaya and gumbo to feed my daughter and about 20 of her high school friends/dates before homecoming this weekend. I’m going to be up to my eyeballs in diced onions, etc., and having a sharp knife for this project is going to be a like a dream come true. I’ll give a review of how the thing performs.
Meanwhile — I’d put this under sharpening, but since I’m already here — I found a set of youtube videos for a sharpening service in Maryland called Burrbenders. If you have a chance to review, I’d be curious as to your thoughts. Here’s his website: http://www.burrbenders.com/Mail-In.html
Rookie,
1) Thanks sooo much for checking back in! Usually only one-out-of-four of my readers reports back in :( So I really appreciate it and find it satisfying to hear how people end up. I’m betting you won’t every regret your decision, but be more and more grateful for it as the days go by.
2) PLEASE PLEASE PLEASE buy a ceramic hone post haste. Sorry to keep harping on this, but the sooner you buy and use it, the longer your factory sharpened edge will last.
3) I would love to hear how the Meiji performs for you. And it will be an aid to my readers. So, yes, please check back in after you’ve used it a bit.
4) I briefly checked out Burrbenders and have mixed feelings. I like their hand sharpening program, but find it hard to believe they can do it so cheaply. Their standard machine sharpening program needs to be described in more detail—because even if the process varies, I would like to know what the usual options are. (Slow-speed sanding belts, etc.) They need to be researched further. (For what it’s worth, I’m in the process of revamping my review of sharpening services, so there will be more options in the future.)
Best, KKG
P.S. What a lucky daughter you have to have a hands-on Dad who cooks for her! I hope she fully appreciates it :)
Hi, great suggestions and great knives!
Did you ever try Italian kitchen knives like Sanelli or Sanelli Ambrogio? I’m wondering how do you rank these brands.
Cheers,
Domenico
Hi Domenico,
I’d never heard of Sanelli so I did a little research. (Domenico, it looks like the store you represent sells Sanelli knives, so I’m doing this mainly for sake of my readers.) The only Sanelli line I could find in the U.S. was the Premana Professional which strikes me as comparable to Victorinox.
It has a stamped blade (versus forged) along with a fun, but rather utilitarian looking, green plastic handle. I have no idea how its cutting ability compares to Victorinox, but the hardness of the steel is rather low (HRC 54-56) even for German steel. This is not the kind of knife I would choose for my personal use or for the Best Chef Knives list above. Nonetheless, from reading a customer/user feedback, it appears they come from the factory sharp and hold a respectable edge. A viable alternative to Victorinox perhaps.
Sanelli also makes three other higher end and more handsome-looking lines that I’m not sure you can get in the states. It looks like they’re a step up. They are forged, made of the same steel that Wusthof uses for their knives, and come in a variety of styles and handles. Of the three lines (Hasani, Chef, Master) my personal fave would be the Hasaki line of Japanese-style knives. While I would always be curious to take a Sanelli knife out for a test drive, my garage is rather full at the moment :)
Best, KKG
Sorry to be a pest, but another question.
The sales clerk was fairly clueless about cutting boards and wanted to sell me a composite (but I read your blog, so I knew better!) What’s the deal with end grain vs. edge grain vs. plain old maple?
I know you’re not KitchenCuttingBoardGuru, but thought you’d still have an opinion since the two things kinda go together.
End grain is the best, but edge grain is good enough and it’s what I use if that helps. They are both, most commonly, made of maple—just different constructions. And there’s nothing wrong with the right kind of plastic either (not too hard).
Please read Cutting Boards—What’s Better, Wood or Plastic? for more details, it should answer your questions more fully. If it doesn’t, let me know and we can discuss some more :)
Best, KKG
OK, now I need your insight/advice/suggestions.
I’m not a chef but I’d say I’m a decent home cook and I cook a fair bit. We cook at home a fairly decent amount and once or twice a month, I’ll do something more elaborate involving significant prep. In the winter, we’ll do lots of soups that require dicing tons of onions. Just throwing that out there to give you a sense of my needs and level of experience.
So, today I visited your friends at the store you’re affiliated with and they let me chop some onions and carrots with various knives. I went with the intention of buying the Miyabi Kaizen II which was on sale, big time. But they made my decision more difficult by having me testdrive some even higher-end knives.
Money isn’t necessarily an object in the sense that I could plunk down more cash than $100 for the Kaizen if I wanted to, but the I wonder if I’m really going to get more out of the more expensive knives.
So, my question for you relates to bang for the buck. I’m going to list the knives I played with today, the sale price/regular price, and my thoughts and I’d like you to tell me which one you think would be the best buy considering price and quality and what I’ll mostly be doing with it.
Here goes (all are 8″ Chefs):
Bob Kramer Meiji, $250/380, Euro profile, Japanese blade, fit my hand well even though I’m a lefty, cut very nicely.
Miyabi Kaizen II, $100/215, handle a bit smallish, cut well esp for a demo knife.
Miyabi Artisan SG2, $150/250, larger handle than the Kaizen, which was nice, demo’d well but not sure I’m sold on the hammered dimples on the blade.
Miyabi Birchwood, $230/350, beautiful knife and turned an onion into confetti in no time flat. Not a lot of knuckle clearance. And it was a new knife that was returned rather than a traditional demo, so might have been a bit sharper.
My first thought was $50 more bucks to get the Artisan? That’s not a huge jump for a knife with a better grip. But then it’s only $80 more than that to get the Birchwood, which really shredded that onions and looks really sweet besides. But, by then I’m only another $20 away from the Kramer.
What to do? Decisions, decisions. They’re going to honor the prices for a week. Can you give me your thoughts? I’m interested in what you have to say about durability and level of required maintenance as well.
THANK YOU SO MUCH!!!
Hey Rookie,
First off, let me say this: There is no one perfect chef knife. There are battalions of well-designed, high-performance knives out there, all of which you could be happy to own. So don’t put too much weight into one knife. Plus, who knows, you might buy another in a couple years and mix and match.
Secondly, all of the knives in your list are high-quality, beautifully designed knives that could serve you well. Judging from the amount of cooking you do, I don’t think any of them is over your head or over-indulgent. So I would lean more into what feels the best, what makes your heart thump when you look at it, and what’s the most fun to use—those types of things.
Thirdly, don’t get too caught up in comparing sharpitude. Yes, some blades might have it slightly over others coming from the factory. But once you take them to a professional sharpener, which you are going to have to do after a year or two no matter how sharp they are out of the box, they will all become very similar in sharpitude.
Conclusion: My best guess is that you should go with the Meiji. From what I can tell, you love the knuckle clearance and all the other knives can’t quite match that. That’s what Kramer knives are famous for. Some love it, some hate it. Add to that, it’s gorgeousness and attention to detail, and what the heck? It’s at a bargain price and a chef knife is a long-term investment. When you dollar-cost average over the years (even decades) you use it, the difference in price evaporates.
My second choice would be the Birchwood. It is so incredibly crafted and so incredibly sharp. I’m making these choices because of comfort, beauty, craftsmanship, and because price is not paramount for you. (If you wanted maximum sharpitude for the best value, I would advise the MAC from my Best Chef Knives. . . list above.)
One other last-minute tip: When you hold a chef knife, do you use the pinch grip? If you do not, then your knuckles stick down lower. If you use the pinch grip, which is what the pros use and gives you more control, your knuckles will come up a bit.
That’s all for now!
Best, KKG
P.S. Please promise me you will buy a ceramic hone to go along with your knife and learn how to use it.
P.P.S. I’m not a big fan of the hammered dimples look either. . . :)
Several questions:
1. If I find a good deal for a Japanese knife online, should I be concerned about potential knock-offs like you often see with golf clubs?
2. A hybrid Japanese/German knife is still stainless, right? I mean, take care of it, obviously, but it’s not going to have the rust issues of a total carbon steel blade, right?
3. Local cookware store bought a knife-sharpening machine like what he says the Wusthof rep uses (showed it to me; it’s an industrial looking machine). Trust it? Or should I still send stuff to Seattle?
Rookie
Hello Rookie!
1. First: I’d stick to name-brand Japanese, like the knives in this article (Shun, Global, MAC, Miyabi, etc.), until you get more familiar with the kitchen knife world.
Second: I would definitely be suspicious of any vendor selling way below everybody else. I have bought knives online without any problem. Nonetheless, you probably should be a little careful. I have been told by Wusthof that they have had problems with knockoffs. I’m guessing that a Wusthof knife is probably easier and cheaper to copy than a Shun or Global—so there’s probably less odds of that happening with those brands.
Third: If you want guaranteed protection, simply buy from a big-name retailer or one that has a proven track record. That’s one nice thing about Sur La Table (who, full disclosure, I am an affiliate for).
2. We must be very specific here about “hybrid Japanese/German knife.” Are you talking about the knives and brands covered in the article above? If so, then the answer is YES, they are all stainless. But it’s a big world of hybrid Japanese/German knives out there and I can’t promise you they are all stainless. I can say that most hybrids are probably stainless. How’s that?
3. Send your knives to Seattle Knife Sharpening. For one humongous reason: It’s not about the machine—it’s about the operator. Knife sharpening is a sophisticated skill that takes time, love, and training to truly master. Although there are some machines that I would definitely stay clear of, in the end, it’s not about the machinery. Read my interview with Bob Tate (of Seattle knives) for more on this :)
Best, KKG
Funny thing: After I posted the above question, I found the same knife for the same price at Sur la Table and it was one of the brands you mentioned, so … must be a legit price. Gonna try to catch Sur la Table this weekend and see if they still have one in stock. Would like to get the feel. I’d like to try out at least one, decent Japanese knife and I figure this Miyabi probably fits the bill (at over 50% off suggested retail).
Hey!
Is it possible to send you an email? I have a few questions about some knives I’m about to buy—I mean I don’t know which of the I knives should buy. I would like to send you the links to the knives and get some professional advice from you.
—Robert
Hi Robert,
I’d love to help you, but I’d prefer we start here, in the comments section. This way everybody who visits the KKG site can be included in our conversation—which is sort of the modus operandi of the site. If for some reason it becomes too cumbersome, then we can always switch to email :)
Thanks much,
KKG
Ah, yes, of course. So I’m a second-year chef student from Finland and it’s time for me to buy my own chef knife. My hands are quite big, but slim and bony. I prefer lighter knives over heavier ones, but I can handle also heavier knives. I’m searching for an all-around knife for my everyday cooking at school. I actually don’t yet know much about knives, but I searched online and these are the few that came up.
Zwilling Four Star 40th Anniversary 6″ Santoku Knife
(I’m not so sure about this brand. It seems fishy that they are selling a good knife for 40 euros. Is this a legitimate brand and a good knife?)
Zwilling Four Star Hollow-Ground Rocking 7″ Santoku
Global G-4, 7-inch
MAC SK-65 – Superior Series 6 ½” Santoku
Messermeister Asian Precision 7-Inch Gyoto
Messermeister Asian Precision 7.25-Inch Kullenschliff Santoku
Messermeister Park Plaza 6-Inch Chef Knife
I also searched for a few cutting boards. But my budget is not so big and I came up with this plastic one. Is this a good one or should I buy a different one (maybe wooden perhaps)?
Oneida Cutting Board, 16-Inch, Blue
Hi Robert,
Here’s the first, most important thing I have to tell you: You must buy a longer chef knife!
As a future professional chef looking for an all-around knife, you’re going to need a chef knife that is at least a 8-inches long. As a matter of fact, many pros swear by 9- and 10-inchers. Unless you end up working in some super-small kitchen creating minuscule portions of food, a 6-inch knife will immediately drive you (and your bosses) crazy with it’s inability to process large amounts of food efficiently. (The smaller size is fine as an additional knife though.)
Secondly, I would recommend starting off with a fairly traditional chef knife and then exploring other options as you gather experience. Although I’m a big fan of santoku knives, I’m not sure that’s the best way for you to start off as a pro or the best knife to have as your main squeeze.
More specifics:
Zwilling Four Star 40th Anniversary 6-inch Santoku (and Rocking Santoku)
The Anniversary is not fishy, just a great deal. The Zwilling Four Star line are forged knives with acceptable quality. Too short though.
Global G-4, 7-inch
You can’t go wrong with Global. Their blade standard, across the board, is high. And they are light. But I’m concerned about your knuckle clearance with the regular chef knives like the G-2. That’s one good thing about the G-4, it probably has more clearance.
MAC SK-65 – Superior Series 6 ½-inch Santoku
Too short. You could step up to the MAC Superior, but it doesn’t have a pointed tip which you might need. (See my final comments.)
Messermeister Asian Precision 7-inch Gyoto; Messermeister Asian Precision 7.25-inch Kullenschliff Santoku; Messermeister Park Plaza 6-inch Chef Knife
These are all stamped knives (versus forged) which, in German knives, I tend to stay clear of. I don’t think the edges will hold up well. That’s why I recommend the Messermeister Meridian Elite in my article above. It’s a beaut. I also think that the knuckle clearance in the 9-inch Meridian Elite would probably be enough for larger hands.
Conclusion:
If I were a professional like you, I would do whatever I could to save up and buy a quality all-around knife. And my first choice would be the MAC MTH-80 (from my list above). It’s super-sharp and has a long, wide blade which can handle large amounts of food and also give you knuckle clearance. And it’s thin and light. Yes, it’s expensive, but when you think that this is the main tool of your profession, something you will be using for hours day-in/day-out, it is more than worth it.
Buuuut, if you really really really need to save money, you should probably consider the tried-and-true Victorinox chef knife. Although it’s constructed of inexpensive materials (plastic handle, etc.), it’s known for having a sharp, resilient blade and working well in a professional kitchen. And it has a wide blade which will give your larger hands clearance. You also might look into the Wusthof Pro Chef’s knife.
Ceramic Hone:
Whatever knife you buy, please make sure you hone it regularly with a ceramic hone to keep it sharp. If you do not know about honing, please see my article What’s a Honing Steel?
Cutting Board:
Either wood or plastic are fine as cutting boards. (See my article Cutting Boards—What’s Better, Wood or Plastic?) I own the Oneida board and it’s a great board. It’s made of the right kind of plastic (not too hard) and it’s a convenient size—but I think it’s probably too small for a pro. You need something larger like the OXO Good Grips.
If you have any more questions, please don’t hesitate to ask :)
Best, KKG
Any experience with Rhineland knives?
Hi Erik,
Nope. I’ve had no experience with Rhineland knives and, honestly, I’d never heard of them before. But I just researched their website and I’m sorry to say, I’m not impressed.
They’re expensive, yet the website tells you very little about their design/manufacturing process and why they might be worth paying a premium for. They’re made of the same “German steel” that Wusthof knives are made of, but they don’t tell you where they’re made. Is it Germany? Or China? Big diff and they should tell you. Because starting with a quality German steel is one thing. But how you heat treat and finish the blade is just about as important.
Rhineland knives are more expensive than any of the established name-brand knives in my article above, but they’re more of an unknown quantity. Yes, they have glowing testimonials, so who knows, maybe they’re a great knife. But that’s not enough to convince me. There are so many great knives out their with great track records. . .why take a risk?
Best, KKG
Hi, this is my first post on your comment line RE: best kitchen knives (without breaking the bank). I absolutely love fine knives!
I am not a professional chef, however knives, to me, are works of art that are meant to be used, each for a dedicated task. My overall comment/opinion is that the best knife is the one that you will use again and again!
Thank you KKG in advance for all of your information and your intelligent approach to acknowledging different poster’s opinions on the various knives available and people’s experiences using them.
I have smaller hands and have a decent “collection” of reasonable quality knives that range from Wusthof to Shun (including Classic, Elite, and Bob Kramer specialty), and Global (several of both the regular, lightweight versions and the heavier, forged offerings).
I find that the Shun Classic and Bob Kramer editions maintain the best edges of all. The Wusthof has nice heft, but I constantly have to to hone it.
I strictly use either bamboo, tamarind wood, or nylon cutting boards, and store all my knives carefully.
Here is a short list of the ones I use most frequently:
My number one go-to for small items is the now discontinued Shun Elite, Bob Kramer 3.5-inch paring knife. With its unique wider grip and curved handle, it is perfect for mushrooms, ginger etc. It is a work of art that fits perfectly in my hand.
My fave chef knife is a tie between the Shun Elite, Bob Kramer chef knife and the Shun Classic, 10-inch chef. The 6-inch Classic chef frequently goes with me when I travel. (The Global non-forged chef is lighter, but does not hold an edge as long as the other two.) The Shun Classic also has the wonderful “D grip” that prevents it from spinning in your hand if it gets wet.
My fave other knives are the Global forged utility knives such as the GSF-22. These are amazingly sharp and specialized for different cutting tasks. Note that the forged ones have an “F” in the name.
One more thing to second KKG’s descriptions is that the proper edge angle and shape on each knife is crucial. I played oboe as a teenager and had to learn to sharpen and hone the reed knife with utmost precision to keep my reeds workable. Guess that ruined me for regular knives later in life… :)
Thanks again for all of the wonderful comments and suggestions. I look forward to continued knife-finding and cooking adventures.
—Emmy Lu
Hi Emmy Lu,
Thanks for sharing your faves and the knowledge you’ve garnered as a serious home chef! There are so many quality knives out there that it’s always fun to get more tips. That Shun Elite/Kramer paring knife sounds like a dream—such a pity it’s been discontinued. Probably has to do with Kramer’s move to Henckels.
But we need to have a talk about cutting boards. . . .I’m concerned you’re chewing up your beautiful blades. Here’s the scoop. . .
Nylon (which I assume is soft enough that it scores) is fine. But tamarind and bamboo are problematic.
Tamarind, although it looks beautiful, is just too hard. It’s practically like cutting on stone. To give you a frame of reference: Hard North American Maple, which I would call the standard, is rated with a hardness of 1450. Tamarind is rated at 2318 to 3000 (depending on which chart you’re looking at)! If it were me, I wouldn’t slice a thing on a board that hard. (Here’s a link to a wood hardness chart if you’re curious to take a look for yourself.)
Bamboo has a problem with the nodes that gives it an uneven hardness and softness. (For more on this, see my article Cutting Boards — Bamboo and Others.) It’s fine to do some light slicing on bamboo or use it for cheese and fruit, etc.. But I would not recommend it for chopping.
In the spirit of exploration, you might want to take a look at Hinoki. It’s a type of Japanese cypress very common in Japan and becoming more and more popular in the states. Like maple, it will yield to a knife blade, but still remain resilient. Here’s a link: Shun Hinoki Cutting Board, Large
And, as a follow-up, you might enjoy my post: Best Cutting Boards . . . for Your Kitchen Knives.
All the best,
KKG
P.S. My daughter plays clarinet and we have heard all about the hassles those poor double reed players must go through. . . :(
On Amazon Germany they are selling them very cheap. First, I was afraid as well, that they were knock-offs. But according to the many positive reviews, they look legit.
Are there any other brands of knives similar to Global where the blade and handle seamlessly blend into one, smooth piece? Although I am aware that this is technically not true, I like this style due to the fact that the hilt blends in. I don’t hold a knife by the handle, I hold it more on the hilt, and the Global design gives me less callouses.
Good question, Ray! I’m pretty sure there are others. . .let me look into for you. But, if you don’t mind me asking, why are you dissatisfied with Global?
Not dissatisfied, just curious what’s available.
Hi Ray—sorry to keep you waiting. Unfortunately, I found very few quality chef knives (other than Global) to suit your needs of a seamless blend of handle to blade. But here’s what I’ve got:
Henckels Pro
The Henckels Pro, which I just recently researched for my Quality Kitchen Knives on Sale post, has a totally redesigned bolster that might work well for you. The Pro line is comparable in quality to the Professional S, but has a more modern look and feel. It would be a dramatically different knife than most anything Global makes—which, I believe, is what you’re looking for, no?
I would assume the feel of the Pro would be heavier than most of Global’s chefs/santokus, but lighter than the Professional S (which is classic German design). Performance-wise, from the factory, the Pro might not match Global. But, if you got it sharpened by somebody like Seattle Knife Sharpening, any difference would be reduced to negligible, to nonexistent. Worth checking out!
Henckels Zwilling Pro Chef Knife, 8-inch
New West KnifeWorks, G-Fusion chef/santoku
New West is a high-quality boutique knife maker located in Wyoming. Though I have not test-driven their knives yet (they are on my review list), they have made a name for themselves and look extremely promising. Their knives are stunningly styled and, supposedly, perform well. But, the most important thing for you, is that they have designed their G-Fusion blade to specifically address your issue: “a blister free pinch grip” (quoted from their website). They’re pricey, but their 8-inch G-Fusion chef is currently on sale for $209 (down from $299). Worth investigating.
G-Fusion 8″ Chef Knife
Global Knives Revisited
The last thing I’ll mention (which might be obvious) is—have you explored ALL of the models/lines Global makes? Because. . .
1) They have the GF series which is forged and should be a bit heavier (and more German feeling) than their standard machined (stamped) knives. If you’re looking for a heftier feel, these might do the trick.
Global GF Chef (G-33), 21cm (8.25inch) : Sur La Table / Amazon
Global GF santoku (G-32)16cm (6.25inch): Amazon
2) They also have a new SAI series that has a different look and probably a different feel as well. The only negative about the SAI series is that the handles look rather smooth, with not much to grip on to. They could get quite slippery when cutting up an avocado.
Global SAI-01 Chef’s Knife, 7-1/2″, Silver
Hope this helps a little :)
Best, KKG