Answer Details

Here are knife models that consistently test well, feel great for most home cooks, and stay under $300. I grouped them by “feel” so you can pick based on what you like in the hand (heavier German vs. lighter Japanese/Global-style). Easy, do-everything picks (great first “real” knife) MAC Professional “Mighty” MTH-80 (8") — Light, very sharp, and forgiving to maintain; a frequent “best overall” in pro tests. Typically ~$150–$175. epicurious.com +2 Serious Eats +2 Wüsthof Classic (8") — Classic German profile with a bit more heft and curve for rock-chopping; durable and well balanced. Often ~$160–$180. Serious Eats Lighter/faster (Japanese/Global-style gyuto) Tojiro DP Gyuto (210 mm) — A superb value Japanese-style chef’s knife that’s thin, sharp, and easy to recommend to ambitious beginners. ~$90–$120. (Frequently praised alongside MAC in testing roundups.) Serious Eats Misono UX10 Gyuto (210 mm) — Nimble and razor-sharp; excellent step-up choice under $300 (better if you’ll learn/outsourcing sharpening). ~$190–$220. Serious Eats Global G-2 (8") — Lightweight, grippy, one-piece steel handle; many pros and reviewers love its speed and balance (some find it polarizing—try if possible). ~$100–$130. New York Magazine Value standouts (tight budgets, giftable, or a worry-free “beater”) Victorinox Fibrox Pro (8") — The budget champ for years: comfy handle, thin blade, easy to live with. ~$45–$60. epicurious.com Mercer Genesis (8") — Widely used in culinary schools; excellent grip and performance for the price. ~$35–$50. Serious Eats +1 Also excellent (if the handle/brand appeals) Shun Classic (8") — Beautiful fit/finish, sharp out of the box, lighter than German blades; a popular “first nice knife.” ~$160–$200. Forbes Zwilling Pro (8") — Another sturdy German-style option with a comfortable bolster and easy maintenance. ~$150–$180. (Regularly appears in major test lists.) GQ How to choose quickly Size: 8" (≈210 mm) fits most hands/boards; go 6–7" if you have small hands or a compact board. New York Magazine Feel: Like rock-chop and some heft? Pick Wüsthof Classic or Zwilling Pro. Serious Eats Prefer light/precise? Pick MAC MTH-80, Tojiro DP, or Global G-2. epicurious.com +2 Serious Eats +2 Maintenance: Any of these will last years if you hand-wash, dry immediately, hone regularly, and sharpen 1–2×/year (learn a whetstone or use a local pro). Serious Eats If you tell me your preference (heavier vs. lighter, hand size, typical foods, left/right-handed), I’ll narrow this to the one I’d buy for you today.