Answer Details

Great question! Under $300, you can get a fantastic 8" / 210 mm chef’s knife that’ll feel great, stay sharp, and be easy to care for. Here are strong, proven picks across budgets and styles: ### [Victorinox Fibrox Pro 8" Chef’s Knife]() #### Budget workhorse *€ 32,49* ### [Tojiro DP Gyuto 210 mm]() #### Best value Japanese *€ 129,00* ### [Wüsthof Classic 20 cm Chef’s Knife]() #### German classic *€ 107,10* ### [Zwilling Professional S 20 cm]() #### Durable German *€ 99,95* ### [Shun (Kai) Classic 20 cm]() #### Damascus look, thin cut *€ 215,00* ### [MAC Chef 21.5 cm (Gyuto)]() #### Thin & sharp *€ 74,90* ### [Tojiro Pro VG-10 Gyuto]() #### Upgraded steel *€ 145,00* ### [Makoto Kurosaki VG-10 Gyuto 210 mm]() #### Hand‑finished upgrade *€ 199,00* ### [Suncraft Senzo Clad Gyuto 210 mm]() #### AUS‑10 performer *€ 139,99* ### [Ninja Seki Gyuto 210 mm]() #### Entry‑level gyuto *€ 79,00* ### [Zelite Infinity Alpha‑Royal 8"]() #### Flashy budget *€ 65,69* ### [Naoki Mazaki Shirogami #2 Gyuto 210 mm]() #### Artisan carbon (patina) *€ 289,00* ### How to choose (quick guide) * **Size & shape:** 8" (210 mm) is the home-kitchen sweet spot. Western chef’s knives have more curve; **gyuto** are thinner and feel nimbler. * **Steel & care:** * **Stainless (VG-10, X50CrMoV15, AUS-10)** = easy upkeep. * **Carbon (e.g., Shirogami/White #2)** = superb bite, but it will **patina/rust** if neglected—wipe dry right after use. * **Handle:** Western (bolster, heavier) vs. wa-handle (lighter, more tip control). Pick what feels balanced in your hand. * **Edge & feel:** If you like a laser-y, super slicey feel, choose the Japanese picks (Tojiro, MAC, Shun, Suncraft, Makoto). If you want tougher/heavier with more curve, go German (Wüsthof, Zwilling). For a no-frills bargain, Victorinox is a gem. ### My short list by scenario * **Best overall under $150:** Tojiro DP Gyuto 210 mm — terrific steel, thin grind, great edge retention. * **Best budget starter (~$40–60):** Victorinox Fibrox Pro — comfy handle, easy to sharpen, takes abuse. * **German feel, lifetime buy (~$150–220):** Wüsthof Classic or Zwilling Professional S. * **Thin slicer with premium vibe (~$180–250):** Shun Classic 20 cm or MAC Chef. * **Enthusiast upgrade (<$300):** Makoto Kurosaki VG-10 or Tojiro Pro VG-10. * **Willing to baby carbon (<$300):** Naoki Mazaki Shirogami #2 (stunning cutter; needs care). ### Care essentials (worth it!) * Use a **wood or rubber board** (end-grain if possible). * **Hone** lightly every few sessions; **sharpen** on a 1000-grit stone when it starts slipping on tomato skins. * Hand-wash, dry immediately; never dishwasher. If you tell me your hand size, cutting style (rocking vs. push-cut), and whether you’ll baby the blade, I’ll narrow this to 2–3 perfect matches.