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Here are the standout chef’s knives under €300 for an amateur home cook—grouped so you can pick by style and priorities. I’ve focused on durable, proven models with strong independent test results and reliable EU availability. ### [MAC Professional MTH‑80 (8″)]() #### Balanced all‑rounder *€167.99* ### [Tojiro DP Gyuto 210mm]() #### Best value Japanese *€129.00* ### [Victorinox Fibrox Pro (8″)]() #### Best budget workhorse *€46.73* ### [Wüsthof Classic (8″)]() #### Classic German feel *€94.06* ### [Zwilling Pro (8″)]() #### German with modern profile *€97.49* ### [Global G‑2 (8″)]() #### Lightweight stainless *€105.00* ### [Shun Classic (8″)]() #### Refined VG‑MAX steel *€225.00* ### [Misono UX10 Gyuto 210mm]() #### Premium stainless, thin *€154.57* ### [Takamura SG2 Gyuto 210mm]() #### Laser‑like, holds edge *€228.69* ### [Sakai Takayuki VG10 Damascus 210mm]() #### Damascus look, VG10 *€196.26* **Why these make the cut** * **MAC MTH-80** — Consistently top-rated for out-of-box sharpness, control, and everyday versatility; a superb “one-knife” choice for home cooks. ([GearLab][1]) * **Tojiro DP 210mm** — Exceptional value gyuto (VG10 core) that takes a keen edge and outperforms most at this price. Great step-up from budget knives. ([Serious Eats][2]) * **Victorinox Fibrox Pro** — The best sub-€60 workhorse: grippy handle, easy maintenance, widely recommended for beginners. Edge won’t last as long as harder steels, but it’s unbeatable for price. ([Food & Wine][3]) * **Wüsthof Classic / Zwilling Pro** — Heavier, German-profile knives with tough steel and robust edges; excellent if you prefer a bit of weight and durability over thinness. ([GQ][4]) * **Global G-2** — Lightweight, thin, and agile with a distinctive steel handle; stays sharp and feels nimble once you adjust to the grip. ([GQ][4]) * **Shun Classic** — Polished fit/finish and hard VG-MAX steel for refined slicing; a comfortable “premium” feel that still lands under €300. ([GearLab][1]) * **Misono UX10 / Takamura SG2 / Sakai Takayuki VG10** — Higher-end Japanese gyutos that cut “laser-like” and hold an edge longer; ideal if you value thin grinds and long-lasting sharpness. ([Serious Eats][5]) **Quick choosing guide (fastest path to the right knife)** * Want the safest all-round pick? **MAC MTH-80**. * On a strict budget (<€70)? **Victorinox Fibrox Pro**. * Prefer heft & sturdiness? **Wüsthof Classic** or **Zwilling Pro**. * Prefer light & laser-y? **Tojiro DP** (value) or **Takamura SG2** (premium). * Like minimalist, lightweight stainless? **Global G-2**. * Want premium finish under €300? **Shun Classic** or **Misono UX10**. **Specs to aim for** * **Size:** 8″/20 cm (or **210 mm gyuto**) is the sweet spot for home kitchens. * **Steel:** Mid-hard stainless (e.g., VG10/VG-MAX/SG2) keeps an edge longer; German steels are tougher and easier to maintain. * **Profile:** German = more belly (rock chop). Japanese gyuto = flatter edge (push/pull slice). Pick the one that matches how you actually cut. **Care & edge-keeping (matters more than the logo)** * Hand-wash, dry immediately; never in the dishwasher. * Use a wood or quality plastic board; avoid glass/stone. * Touch up regularly with a ceramic rod; plan on an annual whetstone session (1000/3000 grit is perfect for these steels). If you want, I can narrow this to **two** options based on your grip style (pinch vs. handle), preferred knife weight, and whether you rock-chop or push-cut. [1]: https://www.techgearlab.com/topics/kitchen/best-chef-knife?utm_source=chatgpt.com "The Best Chef's Knife of 2025 | Tested & Rated - Tech Gear Lab" [2]: https://www.seriouseats.com/the-best-chefs-knives?utm_source=chatgpt.com "The 8 Best Chef's Knives of 2025, Tested & Reviewed" [3]: https://www.foodandwine.com/lifestyle/kitchen/best-chefs-knife?utm_source=chatgpt.com "The 7 Best Chef's Knives of 2025, Tested & Reviewed" [4]: https://www.gq.com/story/best-chefs-knives?utm_source=chatgpt.com "The Best Chef's Knives Are a Cut Above the Rest" [5]: https://www.seriouseats.com/editor-loved-knives-8660036?utm_source=chatgpt.com "We're Knife Geeks, and These Are the 7 Knives We Actually Use in Our Own Kitchens"