Answer Details

Thought for 17s Here’s a tight, no-nonsense shortlist of chef’s knives (8" / ~210 mm gyuto equivalents) that are consistently recommended and sit well under your $300 cap. Any of these will serve a home cook brilliantly; pick by weight/feel (German = heavier/curvier; Japanese = lighter/thinner, sharper edge). Top all-rounders MAC Professional “Mighty” MTH-80 (8") – Light, very sharp, excellent edge retention, hollow-ground to reduce stick. A frequent “best overall” in pro tests. Typically ~$140–$170. GQ +1 Wüsthof Classic (8") – German workhorse: stouter blade, pronounced curve, very durable, great for rocking cuts. Usually ~$170–$200. Serious Eats +1 Shun Classic (8") – Japanese Damascus look, hard VG-MAX steel, keen edge, a touch heavier than many Japanese knives; often ~$150–$200 on sale. Bon Appétit Enthusiast upgrade (still <$300) Misono UX10 (210 mm) – Beloved pro-kitchen classic; thin, laser-like performance, asymmetric grind that bites. Typically ~$220–$260. Serious Eats +1 Best value picks Tojiro DP Gyuto (210 mm) – VG-10 core, thin, very sharp out of the box; unbeatable performance per dollar (~$90–$120). KitchenKnifeGuru Global G-2 (8") – Lightweight, one-piece steel handle with great balance; stays sharp and easy to maneuver (~$100–$130). New York Magazine Mercer Genesis/Renaissance (8") – Budget German-style that punches above its price (~$45–$75). GQ Also worth a look (if you prefer German geometry) Zwilling Pro (8") – Comfortable bolster, robust edge, very forgiving (~$150–$190). Food & Wine Quick pick-by-preference Prefer lighter, thinner, razor-y edges for push-cuts & veg? MAC MTH-80 or Misono UX10. GQ +1 Want a tougher, heavier blade for rocking through dense foods? Wüsthof Classic or Zwilling Pro. Serious Eats +1 Max value without feeling “budget”? Tojiro DP or Global G-2. KitchenKnifeGuru +1 Tight budget but still good steel and ergonomics? Mercer Genesis/Renaissance. GQ Buying/usage notes (so you’re happy long-term) Aim for 8" / 210 mm as your first “do-everything” length; add a bread knife and paring knife later. (Consensus across multiple tests.) Serious Eats +1 Hand feel matters: if possible, hold two styles (German vs Japanese) and pick what feels natural. Maintain with a ceramic honing rod weekly and water-stone or pro sharpen a few times a year; these steels reward proper maintenance. (Most sources emphasize upkeep over brand.) Serious Eats If you tell me your hand size, cutting style (rock vs push), and whether you prefer a heavier or lighter knife, I can narrow this to a single best pick for you.