Which chef’s knife is the best? I tested 27 popular options, and in this video, I give you my honest opinion on each one in less than 30 seconds. I explain what I like and dislike and whether they’re worth your money. These knives have 8-inch blades and range from $18 to $380. I review them in order from least to most expensive. At the end, I give you my top picks and a comparison table that you can use to see how they all stack up side by side.
Compare all 27 chef’s knives using the table on this page: https://prudentreviews.com/best-chefs-knife/
*****Products Featured in This Video*****
Disclaimer: We may earn a fee if you buy via the affiliate links below (at no extra cost to you). As an Amazon Associate I earn from qualifying purchases.
Note: The prices listed on screen in this video are based on each manufacturer’s website and are subject to change. They may differ from the prices you see when you click the links below.
Henckels Solution: https://amzn.to/3vMHdkE (Amazon)
Caraway: https://caraway-home.pxf.io/EKNGWD (CarawayHome.com)
Ninja Foodi Premium: https://amzn.to/4avyAdi (Amazon)
Cangshan Helena Rocking: https://amzn.to/3xwIFbw (Amazon)
Victorinox Swiss Classic: https://amzn.to/4cQzl2k (Amazon)
Dalstrong Phantom: https://amzn.to/49v3Ec4 (Amazon)
Lamson Vintage: https://shrsl.com/4hise (LamsonProducts.com)
Misen: https://shrsl.com/4hisp (Misen.com)
HexClad: https://www.awin1.com/cread.php?awinmid=21679&awinaffid=793863&clickref=yt&ued=https%3A%2F%2Fhexclad.com%2Fproducts%2Fdamascus-steel-8-chefs-knife (HexClad.com)
Zwilling Four Star: https://amzn.to/3UcHUgv (Amazon)
Wusthof Gourmet: https://amzn.to/4atVm5g (Amazon)
Made In: https://madeincookware.pxf.io/baoMEm (MadeInCookware.com)
Dalstrong Shogun: https://amzn.to/49w56e4 (Amazon)
Cangshan Haku: https://amzn.to/4aLQZSY (Amazon)
Cangshan Yari 7-Inch Kiritsuke: https://amzn.to/4aNxSYS (Amazon)
Zwilling Professional S: https://amzn.to/3UbD3Mv (Amazon)
Zwilling Pro: https://amzn.to/4awhCeY (Amazon)
Lamson Premier Forged (Fire Handle): https://shrsl.com/4hisn (LamsonProducts.com)
Lamson Premier Forged (Sierra Handle): https://shrsl.com/4hisn (LamsonProducts.com)
Victorinox Grand Maitre: https://amzn.to/3vLe89o (Amazon)
Wusthof Classic: https://amzn.to/4d30I9A (Amazon)
Cutco: https://amzn.to/3JbX0fQ (Amazon)
MAC MTH-80: https://amzn.to/3U1emBs (Amazon)
Cangshan Thomas Keller: https://amzn.to/3VUWH0O (Amazon)
Wusthof Classic Ikon: https://amzn.to/3TWnOps (Amazon)
Shun Classic: https://amzn.to/3U1ezoe (Amazon)
Oishya: https://oishya.com/sakai-kyuba-chefs-knife-21cm-gyuto-olive-green/?ref=prudentreviews (Oishya.com)
*****Navigate This Video*****
0:00 Intro
0:30 Henckels Solution
0:51 Caraway
1:13 Ninja Foodi Premium
1:40 Cangshan Helena Rocking
2:06 Victorinox Swiss Classic
2:36 Dalstrong Phantom
3:03 Lamson Vintage
3:30 Misen
3:56 HexClad
4:22 Zwilling Four Star
4:46 Wusthof Gourmet
5:13 Made In
5:36 Dalstrong Shogun
6:02 Cangshan Yari
6:28 Cangshan Haku
6:49 Lamson Premier Forged (Fire Handle)
7:24 Lamson Premier Forged (Sierra Handle)
7:31 Zwilling Pro
8:12 Zwilling Professional S
8:32 Victorinox Grand Maitre
9:00 Wusthof Classic
9:38 Cutco
9:55 MAC MTH-80
10:26 Cangshan Thomas Keller
10:57 Wusthof Classic Ikon
11:27 Shun Classic
11:47 Oishya
12:18 Comparison Table
13:06 Best and Worst Chef’s Knives
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34 Comments
Compare all 27 chef's knives using the table on this page: https://prudentreviews.com/best-chefs-knife/
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I own Masamoto, Suisin and Togiharu knives and was surprised none of these well known Japanese brands were not included in your testing.
Strange why is Sabatier—-the original chefs knife in the test
The Wusthof Classic is excellent – genuinely the best chef's knife I've ever used by a long way. It's a great all-rounder – balance, edge retention, shaping and ergonomics are all phenomenal.
That said, mine developed a couple of tiny rust spots quite quickly. Not much of a worry, I just polished them out, but I did wonder if anyone else had that problem with an otherwise flawless knife.
Great video, thanks.
I left cheffing a few years ago so now my Tojiro DP gyuto & santoku don't get much use. I bought a Mac Pro santoku for my bro's 40th birthday and I've always coveted it
I use the misen. It was gifted to me by a chef and I love the grip on the handle. It’s also relatively thin but also holds an edge really well for some time. Been using it daily for almost two years now and have only sharpened it maybe a handful of times. Although I don’t use it for really heavy duty things. Mostly just meats, vegetables, and other miscellaneous things through service.
I’ve been cooking with good knives since 1972 and inherited some carbon steel ones from the 1960s from my father which are far thinner and sharper than any stainless steel ones. The #1 factor is balance and feel, beyond that its really just how often you need to use a steel to true the edge while working and resharpen when using the steel doesn’t restore the edge
………as a Chef, son has complete set of Furi knives, presented to him upon his TAFE graduation. He’s now a Sous Chef………
always trust Victorinox!
MAC Mighty for the win! Excellent knives with a good hardness on the edge
Victorinox classic all the way, super easy to use for all strenghts and yes the edge leaves after 1 month at house use but is so easy to sharpen because is soft and so cheap you wont feel bad it gets used after a couple of years of heavy duty., whustof nice are not worth it to many better knifes around for the same price range, they are to expensive for what they do.
What happened to Messermeister or Mercer?
Need Video. But I'm a little bit surprised, that you have Zwilling and Wüsthof in your List, but no WMF knife. I would say, they are the most popular brand for kitchen knifes here in Germany (I heaven't checked the numbers, tho). Do they sell in the US?
Thanks for the video ^^
@ 5:00 False! Thinner blade stock will cut easier through anything. This bald block head with geeky glasses doesn't know what he's talking about!
Since this post is 9 Months old I will not expect a response. My question may be kinda strange but I would welcome some direction. Given that price is not an issue my inclination is to purchase several Mac knives. My main reason is that they are apparantly the sharpest. Here's where the weirdness kicks in. I do some cheffy cooking but not very much any more. My main concern is how much effort the knives will require to cut because I have extremely severe lung issues and even cutting something like a pastrami sandwich is difficult with an average sharpness knife. I had a nice set of Shun-Ken Onion knives but left them when I moved and no have some cheap-o fake ceramic knives. If you could give me some direction, even if it is to agree with the Mac inclination. Thanks for the excellent reviews.,
One major thing to think about with these reviews is that a man's hands are generally larger than a woman's, so grip and weight need to be adjusted for a smaller hand.
No Global Knives?
Gimme a d shaped handle
Please do a review on cutting boards, stainless steel, titanium, wood, plastic? Is there such a thing as a metal cutting board that does not ruin your blade sharpness? What are pros and cons of each?
Mercer is the best bang for the buck in my humble opinion.
I own or have used most of these knives. I retain, in both 9.5 or 10 in & 8 Chefs and 7+ In Santokus in all the Miyobi's, Shun Hiro, Classic and Premiere, Wustoff Classic, i & Linen Handled Emeril Eggasi? knives, significantly better in every way that all other Wustoffs. Also, Zwilling Pro S, Pro ( both shapes ), Four Star plus a Mac and something called the Fire.
Hands down, my favorite now and of all time is the Zwilling Pro S 8 Inch Chef's Knife. Nothing comes close. And it can be your only knife and you can do it all. I slice garlic with it. Best balance, in fact it cuts by itself, most durable and rugged by far and a joy to use. My second choice is the Zwilling Four star. When I used to cook for hundreds of people I would use these. Again balance.
The Pro line with very few exceptions is no match for the Pro S. Seems to me more of a cost control line rather than an improvement. Two exceptions: The 10 in Chef's which I now use in place of a slicer, as am old and heavier knives do more of the work. And the 7 in Santoku. Limited use do the it's geometry, but one of, if not the sharpest knife I have ever used. My second favorite Santoku is the Zwilling Four star. Razor sharp and high clearance, perfect balance.
Wustoff are cute. But do not stay sharp long, and the blade geometry is not as perfect as Zwilling. Which is perfect. Though thier Santoku, which a lot of young girls use is good.
For the Japanese, I go back and forth. Love the feel in the hands of the Shun Classic, but not that sharp, hard to hone and short on edge retention. I routinely use the Shun Hiro Kiritsuke, a war club for japan knives and the Miyobi Artisian one for fish. Where I mostly use Japan steel is in my Miyobi Birchwood 5.5? inch and the Artisian for fine work. Not better, just like using them.
The Mac's for me continually chip or snap. My favorite Japanese steel is the Miyobi Evolution line. Thier Santoku is my favorite.
My favorite kitchen knife cost $40 and the vegetables, meat & incidentals I cut up with it couldn't care less.
BTW…Learn how to use a butcher's steel and sharpening your knife is hardly any trouble at all
Pretentious 🐂💩
These equipment reviews are so much more thorough and informative than America's Test Kitchen's. Well done.
MAC has got to be one of the weirdest names for a japanese (style) knife. xD It's like an USA born with Irish decent, who moved to Japan xD
My knife is a Zwilling Miyabi, which is also made in Seki, where MAC makes it's knives. Good stuff!
I guess I made a great choice 20 years ago when I got my wusthof classics.
Your mic is a bit hot 😉
Help needed, hoping to upgrade to a nicer, simpler knife set. So far, I am torn between Lamson Vintage and Zwilling Pro.
No Cutluxe?
I have a Wustoff Classic (extra wide) which we got as a birthday gift because I wanted one solid high quality work horse knife. Tested a lot of knives and did a lot of research… If you can afford it, it's an outstanding knife.
Sound is terrible in this video compared to your other videos
You should test our collections 😉
Surprised at how little you had to say about cutco, and absolute garbage brand, and knife.
The Mercer disrespect 😮
I've had my Wusthof Classic Pro chef's knife for 40 years and it is STILL going strong. I loved it from day one and over time have splurged on a set 8 8 different kitchen knives. Do I need that many different types–probably not, but I've been happy with all and they have held up remarkably well and it turns out that each is designed with specific purpose in mind. And this comes from someone that started in a professional kitchen with cheap knives because they got abused (did you know you can use knives to open cans?) and were pitched in the dishwasher with the dining room silverware. No–having well made, balanced, excellent quality steel is worth it.