Answer Details

Here are excellent chef’s knives under 300 dollars that a home cook can buy with confidence. I grouped them by what they do best, then added quick sizing advice and simple care tips. **Best overall** * **MAC Professional MTH 80 8 inch** Thin and very sharp with great edge retention and control. Multiple independent tests rate it at or near the top for slicing precision and day to day use. ([Serious Eats][1]) **Best value** * **Victorinox Fibrox Pro 8 inch** Comfortable grippy handle and a blade that performs well for the price. A common recommendation in large comparative tests and roundups. ([Serious Eats][1]) **Best German style workhorse** * **Wüsthof Classic 8 inch** Forged German blade with a sturdy feel and balanced profile that suits rock chopping. Serious Eats still finds it a solid all rounder for home cooks. ([Serious Eats][1]) **Best lightweight stainless** * **Global G 2 8 inch** All steel construction makes it light and agile with easy maneuvering for lots of veg prep. Frequently recommended in expert lists. ([Bon Appétit][2]) **Best Japanese starter gyuto** * **Tojiro DP Gyuto 210 mm F 808** VG 10 core, sharp out of the box, and great value for a first Japanese style knife. Testing notes praise its precision for the money. ([GearLab][3]) **Refined upgrade still under budget** * **Misono UX10 Gyuto 210 mm** Swedish stainless steel with a very fine factory edge and easy resharpening. Typical street prices land under 300 dollars for 210 to 240 mm. ([Chubo Knives][4]) **Also great picks in this range** * **Zwilling Pro 8 inch** Durable German style profile with a comfortable grip. A reliable mid priced option that often sees sale pricing. ([Eater][5]) * **Shun Classic 8 inch** VG MAX core with Damascus cladding. Sharp and smooth through produce with premium fit and finish, usually under 300 dollars. ([Serious Eats][1]) * **Mercer Genesis 8 inch** Budget friendly forged pick widely used in culinary programs. Grippy handle and strong everyday performance. ([Serious Eats][1]) --- ### What size to buy * **210 mm or 8 inch** suits most home kitchens and cutting boards. * **240 mm or 9.5 inch** gives extra glide for big veg and proteins if your board and storage allow it. ([Serious Eats][1]) ### Simple care that keeps any knife great * Hand wash and dry right after use. * Use a wood or plastic board, never glass or granite. * Hone lightly every few sessions and plan a proper sharpening at least once a year. ([Serious Eats][1]) If you tell me your hand size, cutting style push slice or rock chop and whether you prefer a lighter or heavier feel, I can narrow this to a single top pick for you. [1]: https://www.seriouseats.com/the-best-chefs-knives "The 8 Best Chef’s Knives of 2025, Tested & Reviewed" [2]: https://www.bonappetit.com/story/how-to-find-the-best-chefs-knife-for-you?utm_source=chatgpt.com "The Best Chef's Knife (2024), Reviewed by Our Experts" [3]: 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" [4]: https://www.chuboknives.com/products/misono-ux10-gyutou-210mm-8-3?utm_source=chatgpt.com "Misono UX10 Gyutou 210mm (8.3\")" [5]: https://www.eater.com/2025/4/16/24409907/zwilling-chefs-knife-sale?utm_source=chatgpt.com "Save Up to $200 Right Now on Zwilling's Super-Sharp, German-Made Knives"