Mac Knife Mighty Professional MTH-80 8 Inch Chef's Knife

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Premium Stainless-Steel
This Santoku knife's blade and fast release of sliced food pique our culinary expert's interest.

PROS
2.5mm, 8-inch blade has a hollow-ground factory edge and Granton-style indents for reduced friction and ease of slicing meats and hard veggies. It is a popular knife that has a combination of molybdenum and vanadium for extra sharpness and cutting power. The lightweight Pakkawood handle has triple rivets for stability and strength.

CONS
It's a little more expensive and needs some skill to properly hone.

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Victorinox Fibrox Pro 8-Inch Chef's Knife

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A-Line Cook Favorite
This is a great budget knife with a highly durable blade that's perfect for individuals on a tight schedule.

PROS
Made of high carbon steel, the bar is highly durable. The cone grind is excellent right out of the box. It's ergonomically designed and slip-resistant. Excellent customer service is provided by the manufacturer. The knife is extremely stain-resistant and easy to maintain.

CONS
Doesn't have the same degree of sharpness or edge retention as high-end blades, but it's simple to sharpen oneself.

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Wüsthof Classic Ikon 8-Inch Chef's Knife

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Ergonomic Handle
This is a genuine, high-quality knife with German engineering that has been put through extensive testing and evaluation by our staff of professionals.

PROS
This is a well-balanced, full-tang knife with a razor-sharp blade that's 20% sharper and twice as durable as previous versions. The handle is contoured for comfort and fits securely in your grip.

CONS
It is rather large, and not everyone prefers the curved belly design.

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Tojiro DP Gyutou

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Entry-Level Japanese Workhorse
The Western-handled gyuto knife has a wide giroge with the appropriate high-hardness alloy.

PROS
It's not cheap, but its cutting quality is excellent. It has a three-layer blade made of VG10 cobalt alloy steel with a core of strong VG10 cobalt alloy steel and chrome steel outside layers. The handle is composed of three parts: the full-tang head, the stainless steel bolster, and the double-sided edge.

CONS
If you're only accustomed to Western knives, however, the thin and light blade might be difficult to get used to. Sharpening may also need some more effort.

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Misono Swedish Carbon Steel Gyutou

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Advanced Carbon Steel Sharpness
Its long, high-quality blade earns the approval of our experts.

PROS
It's made of Swedish carbon steel and can be as sharp as anything else on the market, with edge retention that lasts a long time. The 75 mm handle is curved, making it easy to grip. The asymmetrical edge has a 70:30 ratio, allowing precision-cut foods to be released while the user is right-handed. 

CONS
Carbon steel knives need considerably more maintenance than stainless steel versions. To get the most out of it, left-handed individuals will want to modify the edge geometry.

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Buying Guide for Best Chef Knives

Whether you rarely cook or chop and dice several times a day, a high-quality chef's knife is required in every kitchen. A sharper knife is more dangerous because it takes less pressure and cuts rather than tears and slides, contrary to popular belief. But with so many alternatives available, how do you know that the knife you're looking at is good quality?

The best blade material is high-carbon stainless steel, which includes a forged high-carbon stainless steel edge. It keeps an extremely sharp edge while being the most costly choice. If money is your main concern, a stamped carbon steel or stainless steel knife may be the best option for you. Look for a sturdy laminate handle to keep germs and plastic from growing in the wood.

A decent chef's knife makes meal preparation more efficient, faster, and pleasurable.

KITCHEN KNIVES: THE BASICS

A chef's knife, a paring knife, and a bread knife are the most common knives for home chefs.

Chef's knife

A chef's knife has a straight, not a serrated, edge and is eight inches long on average. For mincing, dicing, chopping, and slicing use a chef's knife.

EXPERT TIPS

For added control, extend your index finger out over the back of the blade when using it. I sense and correct any wobble to the right or left, or if the knife strikes a bone or tendon in food, by making direct contact with the blade's metal.

Revuu Buddy Cooking and Baking Expert

Paring knife

A paring knife is a smaller version of a chef's knife. The majority of paring knives have a three- or four-inch blade with no serrations. You can mince, chop, peel, and fillet with a paring knife.

Bread knife

A bread knife is a serrated knife with a long, thin blade that may be used to cut and slice bread. Despite their name, they are not only for cutting bread; nevertheless, they make it look easy. You can use a bread knife in slicing soft fruits and veggies, cut the cake, and thinly slice meat.

Utility knife

Although a utility knife isn't required, it's something to have if you like to cook. In terms of length, utility knives range from chef's knives to paringknives, generally around seven inches. A utility knife may be useful when your chef's knife is too big, and your paring knife is a little too tiny.

FORGED VS. STAMPED KNIFE CONSTRUCTION

Knife blades are usually constructed by forging or stamping. Here's a rundown of the differences between the two methods.

Forged knives

These are constructed from a single solid metal piece that has been heated to a high temperature and pounded into form. Forged knives are a little expensive than stamped knives due to the complicated manufacturing process. They're typically a little heavier and thicker than stamped knives, and they retain their sharpness for longer.

Stamped knives

Manufacturing processes range from forging to stamping and sharpening of steel. Although there are some great stamped chef's knives - and they are less expensive than forged knives - most serious chefs prefer a forged chef's knife. However, we advise potential purchasers not to discount stamped knives out of hand. A stamped chef's knife might be all you need if you don't use a chef's knife regularly.

CHOOSING YOUR KNIFE'S METAL

Carbon steel, Stainless steel, and high-carbon stainless steel are the most frequent metals used in kitchen knives. There are advantages and disadvantages to each.

Stainless steel

The most prevalent metal in a typical kitchen. It's also the most affordable.

• Pros: It's corrosion-resistant, long-lasting, simple to maintain, and won't stain.
• Cons: It isn't as good a cutting tool as other metals, and it doesn't retain its sharpness as well.

Carbon steel

Many chefs prefer carbon steel because it is a higher grade than stainless steel, but you'll pay more for this top metal.

• Pros: It has a sharp edge and is easy to sharpen.
• Cons: Metals that rust easily or develop a patina over time are more expensive than stainless steel.

High-carbon stainless steel

It contains more carbon in the alloy than regular stainless steel, giving it greater strength without them corroding or discoloring issues associated with carbon steel. This metal will cost you a lot more.

• Pros: The blade takes a great edge and has excellent corrosion resistance, but it doesn't rust or stain. It holds a sharp edge for long periods of time.
• Cons: Carbon steel and stainless steel are more expensive than iron.

EXPERT TIP

If your knife makes a loud chopping bang on the cutting board every time you chop, try putting the upper edge of the knife on the board and swinging it up and down as you move it across the product. It's a more quiet and safer approach.

Revuu Buddy Cooking and Baking Expert

ABOUT THE HANDLE

A well-balanced, comfortable handle is found on a high-quality chef's knife. Many chef's knives have ergonomic handles made to be used easily.

Wood, laminate, and plastic are the most popular handle materials for kitchen knives.

Wood

The handle of this knife is made of hickory, which feels nice. However, wood can harbor germs and is not as long-lasting as other materials.

Laminate

Laminate knife handles are a composite of wood and plastic that resemble natural wood. They are also easier to maintain and more durable than real wood.

Plastic

Plastic is easy to maintain and lighter than wood, but it can fracture after being subjected to high temperatures or UV light.

OTHER TERMS TO KNOW

When looking for a chef's knife, you may come across terms that are new to you. Here's a quick glossary of key phrases to remember.

• Tang: The portion of the blade that extends into the handle and secures it is known as the tang. The tang of a chef's knife is usually defined by a metal strip running through the center of the handle; this is also known as the tang. The entire tang should be thick enough to show on both the top and bottom of the handle. Full-tang knives have a very stable feel in hand and are well balanced. Only the top or bottom of the handle has a partial tang, which extends only halfway down.
• Edge: The sharp side of a chef's knife is the edge.
• Spine: The somewhat flattened side of the blade that isn't sharp is known as the spine of a chef's knife.
• Point: The very tip of a knife blade is its point.
• Blade: The blade, excluding the handle, is referred to as the full knife.
• Butt: The end of the knife's handle is the butt.
• Rivets: The rivets on a knife are those small metal "spots" you see along with the handle. There are typically three of them, and they keep the tang inside the handle secure.
• Heel: The heel is the broad "bumper" at the bottom of the blade just before it joins to the handle. The thumbhole at the rear of the handle gives your palm rest. It also serves as a useful chopping blade for harder things like walnuts or carrots.
• Bolster: The bolster is the thick portion of the blade right in front of the handle. It aids in preventing your fingers from slipping while you use the knife. A bolster isn't found on every chef's knife.

EXPERT TIP

Consider putting on a pair of more high-heeled shoes or standing on a book or block to assist you in acquiring downforce while cutting through a harder item like acorn squash or a stack of hazelnuts if your countertop is too tall for you to cut effectively.

Revuu Buddy Cooking and Baking Expert

TIPS

• Knives with very sharp blades don't belong in the dishwasher. After each use, wash and dry your knife by hand.
• A dull knife is a risky tool. When your chef's knife needs to be sharpened, you're more likely to apply too much force or sawing motions. To preserve its good form, sharpen or hone your chef's knife as needed.

The index finger and thumb should be on either side of the blade, lightly grasping it toward the spine when holding a chef's knife. Firmly curl your other three fingers around the handle, just above the bolster. This position gives you complete control over your knife.

FAQ

What is the cost of a chef's knife?

A. There are chef's knives that cost less than $25 and others that cost more than $100. For the typical home cook, the ideal price range is between $30 and $60. For this price, you should anticipate a product with good construction, decent balance, and a comfortable grip.

Is it better to buy a whole knife set or just the knives separately?

A. Buying a complete knife set is clearly straightforward; you may wind up with knives that you don't require and will never utilize. Furthermore, the more knives you buy, the more storage capacity you'll need; for those who lack space, this is an important issue.

The decision between a knife set and a single chef's knife is ultimately yours to make.

What is the most effective way to store my chef's knife?

A. Knives are a tool that must be treated with care. Don't toss your chef's knife into a jumbled drawer or lay it blade-up in a knife block; both of these actions may harm the knife. Keep your blade of the knife up in a knife block, connected to a magnetic knife holder, or stored with a utensil holder that safely keeps sharp blades away from other cooking equipment.

I've heard a lot about Japanese chef's knives. Are they superior to western blades?

A. Japanese knives, while excellent cutting utensils, are not always superior to western blades. Japanese blades are generally extremely hard and sharp, with thin, light blades. While they are light and flexible, they are also brittle and prone to breaking when used too frequently. By contrast, western chefs' knives are heavier, thicker, and more durable.

Mac Knife Mighty Professional MTH-80 8 Inch Chef's Knife

BOTTOMLINE
Premium Stainless-Steel
This Santoku knife's blade and fast release of sliced food pique our culinary expert's interest.

Shop Now

Victorinox Fibrox Pro 8-Inch Chef's Knife

BOTTOMLINE
A-Line Cook Favorite
This is a great budget knife with a highly durable blade that's perfect for individuals on a tight schedule.

Shop Now

Wüsthof Classic Ikon 8-Inch Chef's Knife

BOTTOMLINE
Ergonomic Handle
This is a genuine, high-quality knife with German engineering that has been put through extensive testing and evaluation by our staff of professionals.

Shop Now

Tojiro DP Gyutou

BOTTOMLINE
Entry-Level Japanese Workhorse
The Western-handled gyuto knife has a wide giroge with the appropriate high-hardness alloy.

Shop Now

Misono Swedish Carbon Steel Gyutou

BOTTOMLINE
Advanced Carbon Steel Sharpness
Its long, high-quality blade earns the approval of our experts.

Shop Now