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You can get a knife that'll last decades for well under $300. Here are the best options: Victorinox Fibrox Pro 8" Chef's Knife ($50-60) This is where most pros tell beginners to start. The handle feels cheap because it's plastic, but that's the point. It's comfortable, doesn't slip when wet, and goes in the dishwasher (though you shouldn't do that). The blade holds an edge surprisingly well. Restaurant cooks use these as workhorses. Wüsthof Classic 8" Chef's Knife ($150-180) The German standard. Heavier than Japanese knives, which helps when you're breaking down a chicken or cutting through squash. The full bolster protects your fingers. It feels substantial in your hand. This is the knife your parents probably owned. Mac MTH-80 Professional 8" Chef's Knife ($140-160) Japanese steel, lighter weight, sharper edge. The dimpled blade helps food release instead of sticking. You'll need to be gentler with this than the Wüsthof. Don't twist it or use it on bones. Better for vegetables and boneless proteins. Tojiro DP 8.2" Chef's Knife ($70-80) Japanese construction at a beginner price. Thinner and harder than Western knives. Takes a razor edge but chips more easily if you're careless. Great value if you want to try Japanese-style knives without spending $200. What to actually do with this information: Start with the Victorinox if you're not sure you'll maintain a knife properly. Buy the Mac or Wüsthof if you know you'll hand wash and hone regularly. Get the Tojiro if you want Japanese sharpness on a budget. Spend $200 on the knife and $50 on a decent honing steel and cutting board. A dull $200 knife is worse than a sharp $50 knife.