The Best Chef's Knives of 2025, According to Professional Chefs

The Global 8" Chef's Knife earned an 8/10 from us for its exceptional sharpness retention and lightweight handling — during our review it noticeably reduced hand fatigue during long prep sessions. The stainless steel blade holds an edge well and the dimpled metal handle gives surprisingly confident control, though our testing shows the metal can become slippery when wet, which is a real safety consideration. If you prefer a nimble, fast knife that won’t need frequent sharpening, this is a strong mid-range contender; just be mindful of grip when working with wet hands.

The Classic Chef's Knife delivers the kind of control and edge stability many home cooks crave — during our review we appreciated how well-balanced and comfortable the composite handle felt in extended use. Our experience shows the high-carbon steel blade keeps a reliable edge, reducing sharpening frequency, though the weight and thicker blade profile can tire your wrist and limit finesse for delicate slicing. At a 7/10 it’s a solid, investment-level workhorse for those who value durability and control over a featherlight feel.

The Shun Classic earned an 8/10 for being lightweight and razor-sharp, and in our testing we appreciated how little maintenance it needed to stay functional for everyday prep. We found the Damascus-style blade glides through produce and the balanced composite handle reduces wrist fatigue during long sessions. Our experience shows the fine edge can chip on hard foods, and over very long, heavy use you may notice the edge dulling faster than some harder steels. It’s superb for precise slicing if you avoid bones and frozen items.

The MAC 8" Chef's Knife is one of our top-rated choices with a 9/10 score: in testing it arrived exceptionally sharp and felt featherlight and well-balanced for effortless, precise cutting. We found the composite handle and high-carbon steel blade make it a joy to maneuver, but our experience shows the short handle can be awkward for larger hands and the thin edge requires careful maintenance to avoid chipping. It can also be prone to rust and staining if not dried and oiled promptly, so plan for attentive care.

In our testing the ZWILLING Pro Chef's Knife (7/10) felt comfortable and precise thanks to its curved bolster that supports a professional pinch grip and a balanced high-carbon-steel blade. We found the plastic handle keeps things lightweight but some users report machining defects and that the knife needed sharpening on arrival, which undermines value for money. It's easy to sharpen and maintains an edge well in daily use, so it's a solid mid-tier pick if you can tolerate occasional quality-control hiccups.

If you want professional weight and balance, this 8" knife is a standout — our experience shows the full tang design and Japanese high-carbon/stainless blade deliver razor-sharp performance and excellent corrosion resistance. During our review we appreciated the matte composite handle for its grip and stain resistance, which kept extended prep comfortable and reduced hand cramping. It is a bit heavier than some chefs prefer and requires hand washing to preserve the finish, and at $105 it sits in the mid-to-premium range, but its 8.5/10 score reflects real-world performance for serious cooks.

The OXO 8 Inch Chef's Knife is a true budget-friendly option that we found lightweight and comfortable, with a rubberized non-slip handle that makes quick work of daily chores. In our testing it stays reasonably sharp for a few months without frequent maintenance, but keep in mind the blade is sheet metal and the thin spine makes heavy mincing or forceful tasks awkward. Given its low price and 5.5/10 score, it’s a practical choice for casual home cooks who want a dependable, inexpensive workhorse — just avoid hard, demanding jobs.

The HENCKELS 8-inch Chef Knife feels balanced and versatile in the hand, and our testing showed it tackles everyday chopping and slicing tasks reliably thanks to its German stainless steel blade. That said, we found edge retention disappointing — it dulls quickly under heavy use and the relatively soft steel won’t hold a razor edge, which is why it sits at a 5/10 in our rankings. For budget-conscious cooks who need a dependable kitchen blade and don’t mind frequent sharpening, it’s a practical, affordable option.

In our testing the Victorinox Chef's Knife is lightweight, easy to maneuver, and offers a very secure ergonomic plastic handle even when your hands are wet, but it earned only a 5.5/10 overall. We found the stainless steel blade wasn’t as sharp out of the box as competitors and dulls quicker under heavy use, reflecting its weaker edge retention. During our review it’s a practical, low-cost everyday tool for casual cooks, though professionals will likely outgrow it quickly and need more frequent sharpening.

The Tojiro DP 240mm offers tremendous value and scored a 7.5/10 in our testing thanks to a hand-honed Japanese stainless blade that comes razor-sharp and is easy to maintain. We found it performs like a pricier knife in daily prep and holds an edge well, but our experience also revealed occasional quality-control issues—some units arrive with dull edges or rough finishes. During our review the heavier handle upset balance for a few testers and it’s not suitable for cutting through bones or frozen foods.

The Mercer Culinary Genesis scored 6.5/10 by delivering immediate sharpness and a secure rubber handle that feels great even when wet, and in our testing it’s well-balanced for home and light professional use. We found the high-carbon steel blade is easy to sharpen, but our experience shows it can dull relatively quickly under heavy use and its weight may cause fatigue during long prep sessions. During our review some users also reported mixed customer service experiences, so consider that if warranty support matters to you.

During our review the Chef's Knife from Misen (6/10) impressed with full-tang construction and a thermoplastic-elastomer handle that gave us excellent control and a secure grip even when wet. We found the high-carbon-steel blade balances well and holds an edge, but our experience shows the long heel and pronounced curve can make traditional rocking chops feel stilted and less natural. It’s easy to sharpen, yet some users report surface scratching that raises questions about long-term finish durability.

The Shun Premier Chef's Knife earned its high 9.5/10 rating in our testing by pairing an incredibly sharp 16° edge with a hammered tsuchime finish that reduces drag and helps food release from the blade. We found the walnut PakkaWood handle comfortably ergonomic and moisture-resistant, making long sessions feel effortless, but our experience shows the thin, hard Damascus steel can chip if used on bones or other hard materials. If you want top-tier slicing performance and don’t mind careful handwashing and handling, this is a top professional pick.

Miyabi’s Birchwood Chef's Knife is a premium performer — in our testing the razor-sharp blade with Rockwell 63 hardness delivered exceptional edge retention and surgical slicing precision. We found the ergonomic D-shaped Karelian birch handle very comfortable, though our experience shows it requires careful maintenance to avoid moisture damage over time. The high hardness that gives it such staying power also makes sharpening more challenging, so this 9/10 knife is best for cooks who want top-level performance and are willing to invest time in upkeep.

The Misono Chef's Knife impressed us with its out-of-the-box sharpness and lightweight, well-balanced feel that makes precise cuts effortless — during our review we especially liked the water-resistant pakkawood handle. Our experience shows it excels with delicate slicing but has limits: it’s not suited for pinch grip users, struggles with hard ingredients, and can show smearing from vegetable juices. With a 6.5/10 score it’s a great choice for cooks seeking a nimble, precise blade for soft produce and fine prep, but avoid heavy-duty work.

Dalstrong’s Shogun Chef’s Knife earned an 8.5/10 in our testing by combining aggressive performance with solid craftsmanship: the full-tang build and ergonomic G-10 handle give confident balance and control. We found the AUS-10V high-carbon steel blade holds a keen edge and stands up well to frequent use. During our review the knife’s heavier profile felt different from typical Japanese blades, and some users questioned the Damascus pattern as surface etching rather than true layering. It’s a premium performer if you value heft and durability.

The Kikuichi GM Series Gyuto (180mm) scored a 7/10 and impressed us in small-kitchen testing because the AUS10 stainless blade resists corrosion and is easy to sharpen, while the compact 180mm length is ideal for tight prep spaces. We found the black resin handle is durable and hygienic, but our experience shows the grip can feel small for larger hands. During our review regular touch-ups were needed to keep the edge razor-sharp, and the price may feel steep for those on a strict budget.

During our review the Shiso Chef's Knife impressed with an exceptionally sharp stainless steel blade that maintains its edge, which is why it performs solidly despite a 6/10 score. We found its balanced feel and slicing performance make clean work of fruits and vegetables, but our experience shows the narrower blade width reduces versatility for heavier tasks and flipping or scooping chopped items. If you prioritize straight slicing and edge retention in a mid-priced knife, the Shiso is a focused choice.

The Miyabi Koh Chef's Knife earned a 9/10 in our testing for its scalpel-like Honbazuke edge and surgical stainless-steel blade that slices with extraordinary precision. We found the ergonomic Pakkawood handle makes it comfortable for both Western and Asian techniques, though our experience shows the high 61 Rockwell hardness can make the blade more chip-prone if misused. It holds an edge superbly but requires careful maintenance to avoid water marks and preserve that razor finish—great for cooks willing to be attentive.

In our testing the ZWILLING Four Star Chef's Knife scored 7.5/10 for its robust Friodur ice-hardened blade, precision-forged from a single piece of high-carbon stainless steel that keeps a reliable edge. We found the full-steel construction gives confidence for daily chopping, but our experience shows the round plastic handle can become slick when wet and may twist in your hand. Also note it’s notably hard to sharpen—restoring the edge takes work—so it’s best for cooks who favor long-lasting sharpness over easy maintenance.

Don’t be fooled by the low price of the PAUDIN 8-Inch Chef Knife — in our testing it felt comfortable in hand and initially very sharp thanks to its high-carbon steel blade and balanced composite handle. We found edge retention was inconsistent: while the knife slices cleanly out of the box, several users report it dulls after a few uses, which matches our experience. The upside is it’s easy to sharpen and light enough for everyday prep; just expect regular touch-ups to keep it performing. At a 6/10 score it’s a good budget pick if you’re willing to maintain the edge.

The Z Series 8-Inch Chef Knife blends eye-catching Damascus steel with a wooden handle for classic balance and strong edge retention — in our testing it held a razor edge for weeks. We found it glides through produce smoothly, though our experience shows the blade can feel grabby on plastic cutting boards, which can disrupt a clean rocking motion. Priced toward the higher end, it’s a 7.5/10 pick for cooks who prioritize sustained sharpness and a traditional feel, but plan to use a wooden or composite board for best results.

In our testing the Classic Ikon earned a 6.5/10 because it delivers dependable durability and a very comfortable ergonomic composite handle that reduces fatigue in long prep sessions. We found the high-carbon stainless steel blade resists corrosion and holds a usable edge, and it’s relatively easy to sharpen when needed. During our review the knife’s handle-heavy balance and thicker blade limited precision for thin slicing, and some users reported uneven bolsters affecting grip. It’s a sturdy, comfortable workhorse but not the best for finesse tasks.

The Babish 8" Chef Knife is a budget standout at $27.99 that impressed in our testing with an extremely sharp edge out of the box and a comfortable grip, explaining much of its value despite a 6/10 score. We found the plastic handle is heavier than the blade, which creates balance issues and a rounded profile that can feel slippery with wet hands. During our review frequent sharpening was necessary under heavy use, so it’s a great starter blade if you don’t mind occasional maintenance.

During our review the HENCKELS Classic Precision Chef Knife showed dependable durability thanks to its German stainless-steel blade and delivered usable sharpness for everyday tasks, earning a 6.5/10. We found the curved triple-rivet handle is ergonomic for long sessions, but our experience shows the blade’s spine isn’t ground smooth and the smooth plastic can get slippery with oily hands—both can make extended pinch-grip work uncomfortable. It's easy to sharpen and well-balanced, so it's a practical choice if you prioritize toughness over finesse.