Answer Details

Here are excellent, easy-to-recommend chef’s knives under $300 that suit most home cooks. I grouped them so you can pick by feel and style (German vs. Japanese, weight, and budget). ### [MAC Professional MTH-80 (8" gyuto)]() #### Japanese hybrid edge *1.306,67 kr.* ### [Wüsthof Classic (8" chef’s)]() #### German workhorse *877,00 kr.* ### [Shun Classic (8" chef’s)]() #### Refined fit/finish *1.456,01 kr.* ### [Global G‑2 (8" chef’s)]() #### Light & nimble *860,00 kr.* ### [Zwilling Pro (8" chef’s)]() #### Rock‑chop friendly *624,44 kr.* ### [Wüsthof Classic Ikon (8" chef’s)]() #### Ergonomic handle *1.097,60 kr.* ### [Victorinox Fibrox Pro (8" chef’s)]() #### Great value *582,40 kr.* ### [Mercer Genesis (8" chef’s)]() #### Budget forged *320,36 kr.* ### [Mercer Millennia (8" chef’s)]() #### Ultra budget *239,00 kr.* ### [Miyabi Kaizen (8" chef’s)]() #### Damascus look *1.291,74 kr.* ### [Yoshihiro VG‑10 Gyuto (210mm)]() #### Hand‑finished feel *1.210,52 kr.* **Quick picks (by need)** * **Best all-rounder:** MAC MTH-80 — thin, sharp out of the box, low maintenance for a Japanese-style blade. * **Classic German feel:** Wüsthof Classic or Zwilling Pro — sturdy, great knuckle clearance, easy to control. * **Lighter, nimble option:** Global G-2 — thin blade and forward balance; great for long prep sessions. * **Style + performance:** Shun Classic or Miyabi Kaizen — VG-10 cores with beautiful cladding and strong factory edges. * **Best value:** Victorinox Fibrox Pro — terrific performer and grippy handle for the price. * **Tightest budgets:** Mercer Genesis (forged) or Mercer Millennia (stamped) — unbeatable bang-for-buck. * **Upgrade within budget:** Wüsthof Classic Ikon — same steel as Classic, sleeker handle and balance. * **Japanese gyuto feel under $300:** Yoshihiro VG-10 — thin grind with a bit more hand-finished character. **How to choose (60-second guide)** * **Length:** 8" (or 210 mm) is the sweet spot for most home kitchens. * **Feel:** If you like a heavier, rock-chop motion → **Wüsthof/Zwilling**. Prefer lighter, glide-through cuts → **MAC/Shun/Global/Miyabi/Yoshihiro**. * **Handle & grip:** Sweaty hands or long prep? **Victorinox Fibrox** or **Classic Ikon**’s ergonomics shine. * **Maintenance:** All of these benefit from a **honing steel** every few sessions and a **pro sharpening** a couple times a year (or a 1000/3000 water stone if you want to DIY). **Nice-to-have extras** * A **soft cutting board** (wood or quality plastic) keeps edges longer. * A **blade guard** or **magnetic strip** prevents dings. * If you cut lots of squash/bones, add a cheap **vegetable cleaver** or **boning knife**—don’t abuse your chef’s knife. If you tell me your preferred weight (light/medium/heavy), grip style (pinch vs. handle), and hand size, I’ll narrow this list to 2–3 perfect matches.