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
You guys have to pay a lot for the Henckels Professional 8’s. Here in Belgium I found a 7-set series for less than 161.70 to be exact. I’m going for that one.
Hi KitchenApprentice,
Are you saying that in Belgium you found one these Henckels Professional S knife sets—that list on Amazon for $330 and $295 respectively—on sale for $161.70 (U.S. dollars)?
Zwilling J.A. Henckels Twin Pro S 7-Piece Knife Set
Henckels Twin Pro S 7pc Block Knife Set
I must admit that’s pretty hard to believe. I don’t want to jinx your good fortune, but I would be concerned as to whether you’re buying genuine Henckels product and not a knock off. Do you entirely trust the vender?
Best, KKG
I’ve been a fan of the Mac brand for years. I have “upgraded” my knives over the last year to some very nice Japanese Takeda knives, but still keep a Mac chef knife at my house and cottage. At my house, the Mac sits on a magnetic rack near my sink, away from my work table. So I use it often, but not for extensive or much fine work anymore. I think anybody would be happy with the Mac knife. It’s well balanced, light and sharp, and it holds an edge well. It also sharpens easily. From some other brands mentioned and commonly liked, the Mac is a step up on performance.
The Takeda knives are a quantum leap again from the Mac. They have an edge that makes a light sabre look dull, so light that you’ll never fatigue using them. They hold an edge for a ridiculously long time. Now, sharpening them is not easy. I haven’t tried sharpening myself and have only one shop I trust with them. They’re carbon steel so they require more care than a stainless knife, be sure you’re okay with that. I find the extra care needed very minor, simply wash and dry the knives after each use, oil if you’re putting them away for a long period (i.e. months).
Last year I bought a Takeda nakiri which I thought would be a nice addition. It’s become my go-to knife. I use it for just about everything, switching to a gyotu only when I need a larger knife. I love chef knives, but the nakiri is just so useful to me, I can’t help recommending it.
One other tip that has helped me is honing on a strop instead of steel. It takes a bit of getting used to, but not much, and it does a much better job than a steel. I have always found getting the angle on a steel a bit uncertain. Phoenix Knife House makes a fantastic strop for kitchen knives and straight razors and it’s cheap. I paid way more for my razor strops and they are much smaller. I do about 10 passes on each side most days and it takes about 30 seconds. This practice is highly recommended with harder steels like the Takeda. Softer steels can go either way I believe, but I still prefer the strop.
On the Shun note, I’m not a fan. I find them overpriced. They’re a good performing knife and they are really attractive, but I don’t like their feel and I find the handles a bit slippery and awkward. It’s a personal preference and knives are very personal so everybody should see for themselves what works. I’m in Canada and shops that sell Shun really markup the prices. My hand-forged Takedas were in the same ballpark as some Shun prices, but I’m afraid there is no comparison in the quality between the two. I’m not putting Shun down for what it is — a Big Mac is nice, but not if it costs $50!
Last personal note: I hate knife blocks or putting them in drawers. I really like magnetic wall racks.
Hi Cameron,
Thanks for sharing your tips and opinions! You have excellent taste. Takeda knives are hand-forged beauties that deserve their very high regard in professional chef circles. But, for my readers, lets clarify a couple of things: 1) they are made of carbon steel (NOT high-carbon stainless), and they will rust. Leave one out in puddle of tomato juice and it will discolor, or wet on the counter for an hour and it will begin to seriously oxidize (rust). 2) They are significantly thinner, and brittler, than your average German blade and they will chip and crack if abused. 3) Shun knives are not really a fair comparison to Takeda. I’m not sure what Shun knives you were comparing Takeda to, but if you go to Amazon you’ll see that your average Takeka chef-sized knife (8-inches or 200mm+) begins at $330 while a Shun Classic chef begins at $149. So we’re talking about a knife that costs twice as much as another knife—not such a useful comparison. If you step up to a Shun Blue steel, you’ll start at $230 which is still $100 less than Takeda.
The only other thing I’d mention that you may, or may not, be aware of is that magnetic wall racks—depending on their construction and the way you use them—can damage the sharpitude of your knives’ edges. If the rack is designed to allow the knife edge to actually touch the metal of the magnet, you can slightly ding the edge every time you remove or mount a knife on it. And if you are casual and let the knife slap up against the magnet metal, the dinging will be worse. So please be aware.
Thanks again for chiming in. . .
KKG
In your opinion, which knife is the best, Victorinox or Kyocera. Don’t give me your answer from a selling point of view, just give me your thoughts, even if you happen to think they are both junk.
Hi Margaret-Ann,
First off, let me assure you I never have, and never will, give anybody on KitchenKnifeGuru my thoughts from a “selling point of view”— whatever that might mean. I’m great believer in the Golden Rule and that’s what this site is based on. Every product I write about and recommend is from the POV of what I would use in my own kitchen. Naturally, I do have my own opinions and biases, but I’m usually pretty up-front about them.
Victorinox versus Kyocera
Both of these companies make a variety of knives that vary in quality and features. But lets assume you’re referring to the basic Victorinox Fibrox chef knife and the Kyocera Ceramic Revolution Series chef knife, the 8-inch models.
Similarities:
– very sharp
– lightweight
– thin, flexible blade
– rather utilitarian and not that attractive (i.e. inexpensive plastic handles, minimum craftsmanship—although the Kyocera may have nicer finishing than the Victorinox)
– not overly expensive
Differences:
– Victorinox made of stainless steel
– Kyocera made of ceramic
– Victorinox is tough
– Kyocera is much more fragile
The difference between steel and ceramic is a BIG DEAL when it comes to durability and toughness. The Victorinox will put up with a medium amount of abuse—things like cutting around bones, or cutting through bones, or cutting through frozen cookie dough—while the Kyocera will NOT. Because ceramic is such a hard substance, it can chip or crack if pushed to far, while the steel the Victorinox is made of can take it. And. . .if you drop the Kyocera on a tile floor, it could easily break! (This would never happen with the Victorinox.)
On the other hand, the Kyocera should be sharper than the Victorionox and should stay sharp for a much longer time. There are other subtle differences, but these are the main things.
For what it’s worth, neither of these knives would I have in my home kitchen mainly because of the utilitarian design and the lightness (and flimsiness) of the blades. Nonetheless, the Victorinox can be an excellent choice for a professional kitchen because it will perform well, but, because of it inexpensiveness, will not have to be worried about.
Hope this helps,
KKG
Most of these knives have very different prices listed on the links provided (not sure if this is just my region though). So you might want to consider updating them.
Thanks much, Dawson! I try to keep up on them when I can. . .they’re always going up and down. . .you know, like airfare prices, the stock market. But they were really out of whack this time :)
Thanks again,
KKG
Hi there, I’m ditching my old cheap knives and want to treat myself to some great ones. What knife styles should I buy for the most common of kitchen tasks? I’m happy to purchase a few, but want to buy the right knives for the right jobs.
Hi Ash, great question!
You should start with the core three:
– chef (8-inch)/santoku (7-inch or so)
– paring knife (3 – 4-inch)
– bread knife (8 or 9-inch).
Believe it not, you can do the majority of kitchen prep work with these three knives. But, by far, the most important is the chef/santoku which you will use 75 percent of the time.
Then, depending on your needs, you might want to add on a smaller (6-inch) chef knife, a different-sized paring knife (larger or smaller, depending on the one you’ve already bought), a slicing knife, and a fillet knife.
The slicing knife you would use for larger cuts of meat like roasts and slabs of fish, and the fillet knife you would use to nimbly cut around bones—both either with raw meat or cooked.
And, if you want your knives to stay sharp, you must buy a ceramic hone and use it regularly!
Please see these other articles for more guidance:
How Many Kitchen Knives Do You Really Need?
How to Buy a Great Chef Knife
Three Kitchen Knife Sets I Recommend
Kitchen Cutlery Sets for Tight Budgets
Knife Edges 101
Best, KKG
P.S. I have plenty more recommended knives in other posts/articles. If you use the Search Box in the footer section of any page, and punch in “chef knife,” you will bring up other posts with more suggestions.
Hi,
My mam’s a chef and she uses Global knives. I’m looking to get a set of knives myself and am considering the Global Sai—as the shaft on the normal Global knives are a bit big and uncomfortable for me.
So my question is: Does anyone have any experience or opinions on the Global Sai shafts?
Emily
Hi Emily,
I’m sorry to say, I don’t have hands-on experience with Global SAI knives. (I do own a regular Global santoku though which gets a lot of use.)
Global SAI 7.5 Chef Knife / Global SAI 3-Piece Set
From photos of the SAI (see link above), the handle (Is that what you mean by “shaft”?) looks distinctly different than the regular Global. It’s more contoured and designed to fit into your hand in a more natural way. Thus, it should be easier to hold on to and more comfortable to grip. But, the overall size of the handle might not be any different than the regular Global. It’s hard to sure about the feel of a knife long distance :)
If you don’t have a store nearby that carries the SAI, I would recommend buying it from Amazon and then returning if it doesn’t suit you. As long as you’re careful with the packaging, and try to discuss with the merchant ahead of time their return policy, you should be able to do this without a problem.
Hope this helps a little. Can anyone else help Emily out?
Best, KKG
I’m interested in buying a Japanese santoku/gyuto knife (165-180mm). I got REALLY confused looking for a good craftsman that uses good steel and sells for a reasonable price.
The things I know:
1) I am looking for a forged Japanese knife santoku/gyuto
2) Blade length: 165-180mm
3) Materials: Core – Aogami (#2, #1, or Super); Clad – soft iron (no stainless; no Damascus)
4) Good and reliable craftsman
5) Price: around $100
Waiting for good news and great recommendations!
Hi Dror,
A man who knows what he wants! Japanese knives are not my specialty, but I’ve done some research for you and this is what I’d recommend (following your specs).
First choice: The specs for this knife exactly match yours and Karaku seems like a very reputable manufacturer: Karaku Aogami Super Santoku (below are two retailers who also sell the gyoto which is more expensive).
http://www.chefknivestogo.com/kaaosusa16.html
http://www.chuboknives.com/collections/karaku
There’s also a nakiri I found on Amazon, that’s in your size range, and would work well. Some cooks swear by their nakiris! Karaku Aogami Nakiri 165mm
Second choice: I don’t feel as confident about this manufacturer, but the knives are substantially cheaper. (Please note that it sounds like one of them does not come from the factory with a final sharp edge. You must sharpen yourself.)
Santoku Kitchen Knife 165mm, Aogami No1 Steel, Kurouchi Double Bevel
Santoku knife, 180mm—Japanese handle, Aogami steel
Third choice: And finally, there’s the Tojiro brand, which makes some of the best inexpensive Japanese knives around — but they are not made of the steel you specified. You might want to check them out anyway. . .
Tojiro DP Gyutou – 8.2″ (21cm)
Tojiro DP Santoku 6.7″ (17cm)
P.S. If you buy the Karaku, you better be very very dutiful about always drying it or you will have one rusty knife :)
Best, KKG
Yes you’re right they are great for commercial kitchens but for home use I also like to pull out my Shun’s ;-)
You’re right Nate, since my original comment I have fallen in love with the Shun range. These knives are simply the best, but they’re not cheap!
Hi Nate,
Being a executive chef for many years I have become a big fan of the Victorinox knives. This is probably due to the fact that they are the first knife they let you hold in culinary school. lol
I’d be interested to hear you thoughts on this brand of knives? Have you used them? What do you think?
I have found, for the price, nothing else can really beat them.
Warm regards,
Josh
Hi Josh,
I’ve sampled Victorinox, but do not own them. I think they can be great for professional kitchens because they cut well and don’t cost much (you don’t have to worry about misplacing or someone making off with it).
But they’re also made of inexpensive materials with a utilitarian design — and they look and feel like it. Thus, they’re not something I would want to see, feel, and use in my home kitchen day-to-day if I could avoid it. And I think the majority of my readers would have this point of view. That’s why I, generally, don’t recommend :)
Best, KKG
KKG,
Thanks for the Miyabi recommendation! I have now managed to pick up two Yaxell Super Gou (Utility & Chef’s) knives and I must say, Wow! They look amazing, like they could be placed in a museum, and they cut just as good!
I’m just getting started with knives but I have developed a Japanese fetish! I have small hands and there’s something about these Japanese and my small hands. I do believe I’m going to pick up some of the Miyabi knives next.
How do you like the handles? I have been meaning to pick up some Victorinox (Rosewood handle) steak knives, but I’ve read many complaints about the wood smelling funny. Lastly, for these SG2 knives, what type of hone and grit would you recommend? Thanks again and keep up the fine work!
VIA
You’re welcome, Victor! And thanks for the report on your new Super Gou knives. Yaxell is now permanently on my radar :)
1) Just so you know, Miyabi makes a number of different lines (Evolution, Artisan, Kaisen, etc.). The line I recommended to you, the Birchwood line, is not only wicked sharp, but a work of art. I do not own them, but have handled them in the store and I think they feel fantastic. The Birchwood has not been overly finished, so you can still feel the texture of the grain. (And, for what it’s worth, my hands are on the smaller side as well.)
2) If you’re shopping for steak knives, you might want to check out my article on Wusthof knives. I cover a number of different sets at different price points. If you’re into natural wood, you would love the Ikon (Blackwood) with handles made from African Blackwood. But they are pricey!
3) I recommend using a ceramic hone on your Yaxell knives. Most ceramic hones will have a fine enough grit, but if you want to play it safe, use the hones I recommend. Or, if you have the time, you could take up the craft of sharpening/honing with a waterstone. (I don’t have time for a waterstone.) See these articles for more details:
What’s Honing Steel?
How to Hone a Knife
Best, KKG
KKG,
Great site! I feel like I’m calling sports radio. Long-time follower first time commenting! With that out of the way, do you have any experience with Yaxell knives? I have been trying to get some of their Super Gou knives, but I wonder if there is a significant difference between some of their other knives. I currently have a Global SAI Santoku that I LOVE and a cleaver which I love, too. I’m just getting started, so your site has been very helpful! If this were sports radio, I’d say I’ll hang on and listen. But since it’s not, I’ll wait for a response.
Regards,
VIA
Hi Victor,
I had never heard of Yaxell knives. . .which doesn’t particularly surprise me because there are sooooo many great knives in the world. But I did some research and they appear to be the real deal — Japanese-made from Seki City, the home of Japanese blades for centuries.
They are similar to Shun (and many other Japanese blades for that matter) with a hard steel core wrapped in layers of softer steel. But the handles are different and some might find them more comfortable. It also appears that there might be a higher degree of quality control than Shun. . .hard to be certain.
As far as Yaxell’s different lines go, here’s a quick map from what I’ve found on Amazon, from most expensive to least (all 8-inch chef knives):
– Super Gou ($316): Top-of-the line. Micro carbide, SG2 steel in core is excellent. 80 layers per side. HRC (Rockwell hardness) 63.
– Gou ($207): Same core steel as Super Gou. But only 50 layers per side. HRC 61
– Ran ($160): Different core steel, VG10. Not as high-performance as SG2, but very respectable. 34 layers per side. HRC 61
– Tsuchimon ($120): Same core steel as Ran, VG10. Only two outside layers that are hammered around the core VG10. HRC 61.
– Dragon ($120): No layers, more like a German knife. One single billet of nitrogen-enriched American steel (CTS-BD1N), HRC 63. Will be thicker and heavier than all the others, like a Wusthof or Henckels.
Conclusion: These are all high-quality knives that will take an excellent edge and keep it for a respectable amount of time. The Gou knives with their SG2 core (along with the Dragon) will probably keep their edges a touch longer than the Ran and Tsuchimon. But you need to be a little more careful with harder steel like HRC 63 — it can chip more easily and won’t take as much abuse. The Dragon, with it’s newly-engineered nitrogen steel, is interesting — I’d be very curious how it performs. Anyway. . .it all depends on what your specific needs and tastes are!
If I were you, I would not get stuck on just one knife brand or one model — especially in the price-range you are looking at. There are numerous to choose from and they all will be beautifully made and super-sharp. Here’s one of my favorites that has been on sale for a while (made of the same core steel as the Super Gou):
Miyabi Birchwood Chef Knife
Please browse back up through the comments on this page, you might find some more tips. Best of luck! And feel free to ask more questions :)
Best, KKG
Well, I’m taking the plunge and getting the MAC MTH-80, along with their ceramic hone and their matched paring/utility knife. If I love them, I’ll take all the credit with my wife, and if I hate them, I’m blaming you. Fair deal? :-)
Actually, I’m looking forward to trying them. I’ve always been a German knife guy myself (just a passionate amateur chef, definitely not professional), but since my old Wusthofs (purchased 18 years ago) have finally reached the point that the knife sharpening service told me they wouldn’t do it again the last time, it’s time to get new ones. My parents gave me the Henckels 7″ Santoku for Christmas a year ago and it is nice, but right now it’s the only knife in the kitchen worth using.
Thanks for a well-written and very informational article; I’ve added your website to my Google+ Collection on food and to Evernote so I don’t forget it.
Thanks much, Charles!
If you love to cook (which it sounds like you do), you will never regret buying your MAC knives. Funny enough, I don’t even own them (on my ever-burgeoning buy list), but I’m utterly confident in their reputation.
Two things to be aware of:
– They will be lighter than what you’re used to. Don’t let it throw you—the quality’s still there.
– Please take extra care with how you treat them. Because the Japanese steel is harder and more brittle than the German steel you’re used to, they will not stand for as much abuse. If you need a reminder, read my Top Ten Tips.
– Be careful with where you get them sharpened. For the same reasons as above. If you want to try someone new, check out Reviews of Professional Knife Sharpening Services.
And—as KKG declares—keep having fun in the kitchen!
Best, KKG
Dear KKG,
Forgive me in advance for being long-winded, but you have a penchant to be thorough, so I am taking the liberty of being thorough with the background of my question to take advantage of your willingness to give thoughtful, thorough responses.
I use my knives strictly as an amateur cook sharing kitchen duties with my wife, but enjoy good tools for whatever I undertake. We have a minimal, well worn (dare I say abused) set of Wusthof Classic knives with beautiful white handles. The set consists of a 6″ chef’s, 8″ bread knife and 8″ slicing knife (with matching fork). I find the knives to be extremely comfortable and well balanced. In addition, we have a revolving collection of cheapo utility knives. Although the cheapos are relegated to the drawer (heaven help them), the Wusthtofs are always parked in the wooden knife block acquired with the knives. Notwithstanding that caution, the knives have suffered grave indignities at the hands of housekeepers and, worst of all, a butcher of a knife sharpener my wife took them to. I have been longing for, but resisted purchasing new knives, not wanting to subject new, expensive knives to the same fate. That restraint has not kept me from looking, looking led me to this discussion and, near the very end, your exchange with Bruce and the mention of beautiful knives compelled me to jump in and seek your advice (and, I might mention, based on images available on Sur La Table, I thought the Kramer Meifi chef’s knife to be the more beautiful of the trio you reference in your response to Bruce).
About 8 months ago, on vacation, my wife and I wandered into what was primarily a women’s accessory shop, and, while she looked around at very expensive clothing, jewelry and accessories, a case of kitchen knives caught my eye. The knives, designed by Sarah Wiener for Hugo Pott, were, to my taste, truly beautiful and, like my battered Wusthofs, very comfortable to hold. I hesitated buying any then because recoiling from the prospect of subjecting such beautiful and expensive tools to the abuse suffered by the Wusthofs – and because I knew nothing of their quality and value. I have since periodically resisted the prospect of purchasing new knives as evidenced by my having found myself reading through the entirely of this discussion.
With that background, I would appreciate your thoughts on the aesthetics, quality, and value of Pott Sarah Wiener knives. Thanks in advance for your advice.
Matt
Hi, Matt,
Whew! Excellent job at giving me background :)
1) RE: Pott Sarah Wiener knives. I had never heard of them before so I did a little research. Here’s my take:
Pros
– They are beautifully designed and unusual. They would be fun to show off.
– Great balance and feel. This is a personal thing, but the fact that you have handled them and like them is a big plus. (In my opinion, there’s always something special about an actual wooden handle where you can subtly feel the grain.)
– They are made in Solingen, Germany one of the knife capitals of the world. C. Hugo Pott, the manufacturer, has been around for a century and has a name in cutlery. (Don’t know if you saw my recent post: Solingen, Germany—Wusthof Factory Tour.)
– They are hand-forged and hand-honed. So, they’re not only made in a city famous for its knife-making prowess, but there are humans involved in many of the important steps. This is high-quality manufacturing and they should come out of the box pretty darn sharp. Which is nice, but not an absolute necessity if you have access to an expert professional sharpening service. Which you do (see Reviews of Professional Sharpening Services).
Cons
– My one big reservation is the hardness rating of the steel—which I had to hunt around a bit to find out, but finally found it here Fitzsu. According to Fitzsu these knives have a Rockwell rating of 56 which is rather low and it’s mystifying why.
Softer steel can be tougher and will take more abuse, but needs to be sharpened more often. Harder steel will keep its edge longer, but because it’s more brittle, it can’t take as much abuse without cracking or chipping. Traditionally, German knives and steel have lower HRCs and Japanese have higher. For example: Wusthof and Henckels harden their steel to Rockwell 58 (and that is as low as I would like to go). Shun and Global harden their knives from 60 to 62 HRC. But these knives are 56 HRC. Odd and a rather big negative in my book. Somebody from Potts would have to explain to me why they chose this hardness for me to change my mind.
2) At a price point of $300 for an 8-inch Pott Sarah Weiner chef knife, I would not be in a huge hurry to buy. There are quite a few handsome and well-performing knives out there to choose from at that price. For example: I’m curious why you didn’t find the Kramer Meiji or the Miyabi Birchwood serious options. (Perhaps it’s because you know you need knives that can take some abuse.) At any rate, there are other knives I could suggest as well. Let me know. I would also continue to get more educated about kitchen knives in general, it will help you in your decision. Suggested reading if you haven’t read already:
How to Buy a Great Chef Knife
Knife Edges 101
3) Just as, or maybe even more, important than the exact knife you buy, is having a plan as to how you will keep it sharp. Please do yourself a big favor and come up with a plan. See my articles under the “Sharpeners” tab: Why Use a Professional Sharpening Service?, etc.
4) Read the Top Ten Tips.
5) Buy a ceramic hone and learn how to hone.
Hope this helps. Please feel free to check back for more feedback!
Best, KKG
I have Chicago Cutlery knives. My Dad always said to use his sharpening
stone with water. It’s very old and sort of dark gray. Am I doing the right
thing? Or should I try out a new knife?
Thank you for such detailed information.
Linda
Hi Linda,
I think you’re basically asking three questions which I will restate and then give you some feedback on:
1) What’s the correct fluid to use when sharpening with a whetstone?
– My understanding is that any kind of oil—either plant-based, or petroleum based—is a no-no. That includes mineral oil which I used to use when I tried sharpening my own knives way back when. It was a disaster and gummed up the stone and made unusable.
– Water is OK.
– But, my understanding is that Honing Oil is best. I found a product called Smith’s (Advanced Formula) Honing Oil which is specifically designed for sharpening stones and works perfectly. My plastic bottle of Smith’s, which I still own, doesn’t say what the product is composed of other than it’s “non-petroleum.” Here it is on Amazon (there are others as well):
Smith’s HON1-4OZ Honing Solution, 4-Ounce
2) What’s the best solution for sharpening your kitchen knives?
Unless you really love the process of sharpening and have the time to do it well, I highly recommend sending your knives out to a high-quality professional service and then following up with regular honing on a ceramic hone. Here is a blog entry and three articles that should help explain why and give you some tips:
– Kitchen Knife Sharpening: Five Good Reasons NOT to Sharpen Your Own
– Why Use a Professional Knife Sharpening Service?
– Finding a Professional Sharpening Service
– Reviews of Professional Knife Sharpening Services
3) Are Chicago Cutlery knives adequate for the kitchen?
Although Chicago Cutlery is a big name, I do not recommend them. (Although I do happen to own a CC hand-me-down boning knife that I use on ribs so I won’t bang up my good one.) Why? The main reason is that Chicago Cutlery knives are not made of a high-quality tempered steel and thus, will not stay sharp nearly as long as any of the knives in the above article. If you like to cook, please do yourself a favor and 1) buy yourself a knife of the caliber of the ones above, 2) treat it correctly (Top Ten Tips) and 3) hone it regularly with a ceramic hone. You will never regret it :)
Best, KKG
Hello Nate,
I really appreciate this article, writing style, transparency etc. Thanks.
I’m an enthusiastic home cook (not necessarily skilful!) and have been using Sabatier knives for about 20 years. They dull with relative ease and I use brute force and ignorance to will them back to performance. I want a set of quality knives for the kitchen which will replace the Sabatiers.
I’m going to further explore the resources on your site to deal with the brute force and ignorance problem, but the question I have is about knife blocks as storage. Are there any sharpitude issues to consider when looking at the knife block? Is wood OK? Is magnetic the best? Is there any reason to restrict myself to the manufacturer’s block? The Sabatiers just go in a drawer and get bashed about pretty badly.
Thanks, Andy
Hi Andy,
Welcome to KKG and I’m glad you plan to take advantage of the whole enchilada! You will love having sharp knives all the time.
RE Sabatier: First off, in case you’re curious, Sabatier is an odd brand—because no single company owns the brand name. Can you believe it? There are at least a couple of authentic, high-quality French knife makers that sell under that brand, but you must make sure which Sabatier you are buying from or you may not be getting high quality. I own a Sabatier 9-inch slicer I use for turkey, etc. that I bought years ago before at this KKG stuff. I got it sharpened a couple of years ago by my favorite professional sharpener, Seattle Knives, and the edge has held up very well so far. But it gets light usage, nothing like a chef knife. So who knows what kind of Sabatier I have. . .
RE knife storage: I do NOT recommend the standard magnetic knife blocks where the metal of the magnet clicks up against the blade. The problem is two-fold: 1) It’s very hard to gently load, or unload, the knife without pressing the fine, sharpened cutting edge of your knife against the metal magnet, and thus slightly denting the cutting edge. Over and over, all day long. And, 2) storing the knife edge against the metal magnet can also cause denting. On the other hand, magnetic racks that cover the the magnet with wood, or some other softer, more forgiving surface, are fine and probably one of the best solutions to knife storage.
The other two storage solutions I recommend would be the standard knife block and a wooden rack inside of a drawer (I use knife blocks). Yes, with a block you should take care not to jam the cutting edge against the side of the slot every time you store it or take it out. But, if you do what I do, and always use the spine of the knife as your guide, not the edge, then there should be no problem. And, no, you don’t need to restrict yourself to the knife manufacturer’s brand. But you should take care that the slots match your knives (in width and length)!
Please DO NOT let your knives bang around in a drawer! You’re allowing the edges to get all dinged up and dulled. And please study up using the resources of this site BEFORE you buy—that way you’ll be ready to properly care for your new knives. You can start with the Top Ten Tips :)
Best, KKG
I appreciate the reply. Thanks. I am aware of the somewhat unreliable provenance of the Sabatier brand. Mine’ve been ok though, despite my rough handling. But I know I can do a lot better.
Thanks for the advice which I will certainly consider while making my decision re knife block.
I will not let my new knives bang around in a drawer
I will not let my new knives bang around in a drawer
I will not let my new knives bang around in a drawer
I will not let my new knives bang around in a drawer
Repeat another 94 times
:-)
Andy
I should have asked the question differently, a little background. . .
Been married 25 years and do all the cooking—breakfast, lunch, and dinner!!! She does all the cleaning. I have been using Cutco for the past 5 years, before that I’m ashamed to say, lol. I’m 61 and my wife asked me what I wanted for Christmas. I was at a friend’s house and his chef was using a MAC MTH 80. After a long discussion about kitchen knives, I went home and started researching best chef knives and came to your blog. Very very informative, may I say. I was about to purchase the Shun Blue Kiritsuke and I see a brand name pop up, Bob Kramer stainless Damascus!
With that said, which of these two knives would you prefer. Also, have been reading your blogs and see your comments on sharpening and honing. I grew up using a whetstone to sharpen my pocket knives, so know enough to get myself in trouble with one. What would be your thought on the care of each of the mentioned sets? Again, your blog has been a wonderful read for information !!!
Hi Bruce,
Congratulations on being the cook of the house! You definitely deserve some decent knives. OK, down to business—the Shun Blue Kiritsuke versus the Bob Kramer Stainless Damascus (and at Sur La Table).
(BTW, are you sure you mean the Kramer Stainless Damascus which costs over twice as much as the Shun Kiritsuke. Kramer makes another stainless knife called the Kramer Essential which is almost half the price of the Damascus.)
1) If you haven’t already, please read my article, How to Buy a Great Chef Knife.
2) I don’t think there ever is one, ultimate knife. Either of the two knives you mention would be a fantastic knife to work with in the kitchen. They will both come with a very sharp edge and be able to retain it.
That said, here are some comparisons :
– The Shun has a carbon steel core while the Kramer has a micro carbide steel core. Because of the amount of carbon in the Shun core, the steel on the cutting edge will 1) be more prone to rust and 2) develop a patina. Rust is no biggie, as long as you wipe the blade clean of water after you use it. The Kramer you won’t have to be as careful with regarding rust because the steel it’s made of is more resistant, very close to stainless.
– They are both tempered to Japanese steel standards—the Shun to 61HRC and the Kramer to 63HRC. The Kramer is harder, so it should hold it’s edge longer. But they’re both pretty hard. I’m guessing that the Kramer might be tougher and less prone to chip. (That’s a problem with harder steels, but the micro carbide structure might help protect against this more.)
– With the Kramer, you are paying extra for the gorgeous Damascus pattern. The Damascus pattern is mainly for looks and protection of the core steel. But it shouldn’t make it cut any better. As a matter of fact, one customer who bought the Kramer Damascus complained on the Sur La Table site that the pattern dragged the blade down and made it harder to slice through some things. That seems odd to me, so I’m not sure how much weight to put in that.
– I haven’t held either of these knives, so I’m doing some educated guessing—but these knives will have different feels. I’m betting the Kramer is a bit heavier than the Shun and I’m pretty sure the base of the blade is broader. The broader blade will give you more knuckle clearance with the Kramer. So, if you have large hands, you might appreciate that. Kramer is famous for having hefty, comfortable handles, but the Shun looks like a pretty substantial handle as well.
Conclusion:
– You can’t go too wrong with either of these knives, but you’re paying a premium for the Damascus pattern with the Kramer. And spending $375 on a knife, opens up the playing field quite a bit.
– Three other suggestions:
1) the Kramer Meiji which has been on sale at Sur La Table. It’s the same blade construction as the regular Damascus (but they’re currently out of stock of the 8-inch chef). Perhaps this was the knife you were referring to in the first place.
2) the Miyabi Birchwood: One of the most beautiful knives I know of and deadly sharp (currently on sale at Sur La Table).
3) If looks aren’t that important to you, you might want to take another look at the MAC MTH 80. I’m not sure why you crossed it off in the first place.
RE maintenance: Any of the above knives, you can, and should, hone regularly with a ceramic hone. When it comes time for sharpening, please read my article(s) on sharpening services under the “Sharpeners” tab on KKG.
Best, KKG
If money was out of the equation, what four knives would you have in your kitchen?
Hi Bruce,
Sorry to be killjoy, but I’m not really up on super high-end knives. We’re talking knives costing $1,000 and up. I don’t have much time or inclination for fantasy—in my life or on my reading list. I’d probably have to spend a couple of days researching just to narrow it down :)
But, for fun, off the top of my head, my first impulse would be to sign up for the lottery for a Bob Kramer custom or ready-made knife. It would be a thrill to own, and chop onions with, an original Kramer. Of course, it probably would be difficult to make myself use it knowing how much it was worth :)
Oh, and then there’s Murray Carter. . .it would be cool to own a high-end Carter as well. And then there are all those Japanese high-end, handmade knives, and American custom makers as well and, and. . .
How about you? Something tells me you have thought about this more than I have :)
Best, KKG
I’d have to say that your opinion on these knives is just what I needed. I’ve been studying in a culinary school for about 6 months now and I’d have to say that cutting veg all day with a Wushthof is tiring. I’ve been searching for a lighter knife and it seems the Shun Premier might be the right one for me. Although, I have to say, I’m kind of afraid of breaking it as it seems to need a bit more care than my current knife. I’ve also seen good comments about Miyabi, but I haven’t really seen a shop that has them here in Sydney. And I was wondering if you knew if Miyabi knives were as light as Shun? Or are there any other knives that are as good and light as Shun, but keep their sharpness longer and are more durable?
Hi Student,
Glad to hear KKG has been helpful!
1) Sounds like you definitely need a Japanese knife—thinner, lighter, with harder steel.
2) Both the Shun Premier and the Miyabi could work for you, but they are a little dressy for a kitchen.
3) If it were me, I would buy the MAC MTH-80—featured in the article above. Period. It’s wicked sharp, designed for chefs, and won’t break the bank. Or. . .if you needed to save money, you could do the Tojiro DP. The Tojiro would not be as nicely finished, but still do the job.
4) There are lots and lots of other excellent Japanese knives out there, but trying out these two would get you started and give you a noticeable relief from the Wusthof.
5) BTW. . .I assume that, along with sharpening, you’re honing regularly (ideally with a ceramic steel/hone).
6) If you buy a Japanese knife, your best bet for sharpening (and touch-up) would be a waterstone. And if you still wanted to hone for maintenance (versus using your waterstone), please make sure to only use a ceramic hone. Otherwise, you risk damaging the edge of the blade which is much harder steel than your Wusthof.
Best, KKG
Have you tried out the Cangshan in the link I’ve included? 40+ reviews and they’re all 5 stars. The price is currently $30, so I’m wary.
Cangshan X Series 59137 German Steel Forged Chef’s Knife, 8-Inch
Jono,
No, I’ve never heard of the Cangshan chef knife and you have good reason to be wary. I don’t believe their claim that it’s made in Japan. And I don’t believe the authenticity of their “reviews.” Most of the reviews are short and very general — like friends just doing their duty. And they are ALL 5 stars!!
As I say at the end of my article How to Buy a Great Chef Knife:
“First, the Warning: There is NO FREE LUNCH. If you find a brand of knife that’s trumpeting it’s specialness, but is significantly cheaper than name-brand models of similar size and design, let the buyer beware. It’s not humanly possible. . . . You get what you pay for. And high-quality, high-performance steel never comes cheap.”
If you want a very sharp, but authentic, Japanese knife for a great price, buy the Tojiro DP — which I discuss in these very comments on July 9th, 2015 (further up the page). The Tojiro is only $50 and it is a known quantity :)
Best, KKG
I hone religiously. I will check in in about a month to talk about my everyday knife (Santoku)