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Here are the best chef’s knives under $300 that you can buy with confidence. I grouped them by feel and steel so you can pick fast. German style (heavier, curved “rocking” profile) • Wüsthof Classic Ikon 8” Chef’s Knife — durable, balanced, easy to maintain. Typically about $200.  • Zwilling/Global alternative: Global G-2 8” — lighter than German knives but still a great all-rounder. Usually $130 to $150.  Japanese gyuto (lighter, thinner, sharper feel) • MAC Professional MTH-80 8” — home-cook sweet spot: thin, wicked sharp, holds an edge, and easy to control. About $145 to $155.  • Tojiro DP Gyuto 210mm — best value in a real VG-10 core gyuto. Often $110 to $130, sometimes less.  • Shun Classic 8” — VG-MAX steel with Damascus cladding, refined fit and finish. Street price around $180 to $190.  • Masamoto Molybdenum Gyuto 210mm — workhorse from a top Tokyo maker, great geometry, usually ~$240. • Sakai Takayuki VG-10 Damascus Gyuto 210mm — thin grind, attractive tsuchime finish, typically $169 to $240. Budget killers • Victorinox Fibrox Pro 8” — the best cheap knife that actually performs. Often $60 to $70.  • Hedley & Bennett Chef Knife — simple, sturdy, around $115 to $120, good starter upgrade. Why these They’re consistent performers that pros and testers keep recommending. Serious Eats and The Strategist have long validated picks like Wüsthof, Global G-2, and the MAC MTH-80. Pricing on the brand sites and trusted retailers keeps them under your $300 cap.  Quick buying notes • Pick 8” or 210 mm for your first chef’s knife. • If you like a heavier “rock and chop,” go Wüsthof. If you want a nimble slicer, go MAC or Tojiro. • Plan to add a honing rod and either a simple pull-through sharpener or a 1200–3000 grit whetstone later. It matters more than the last 5% of steel hype. If you want links to buy, here are solid options to browse: Want me to narrow it to one “buy this today” pick for you and your cutting style? I can do that.