Answer Details

Here’s the straight dope: you don’t need more than one great chef’s knife. Under $300, these are the standouts that consistently win hands-on tests and hold up in real kitchens. If you want one, buy this • MAC Professional “Mighty” MTH-80 (8”, hollow edge) — Light, wicked-sharp, thin behind the edge, easy to steer. A long-time test winner and still the most balanced all-rounder for home cooks.  German-style (heftier, more forgiving) • Wüsthof Classic 8” — Tough, authoritative, and easy to maintain; repeatedly tops pro and editorial tests for Western-style knives. Great if you like a little weight.  • Zwilling Pro 8” — Similar vibe to Wüsthof but a touch slimmer at the edge; excellent rocker for Western chopping. (Commonly recommended in major roundups.)  Japanese-style gyuto (thinner, sharper, a bit more care) • Shun Classic 8” — Laser-like out of the box, eye-candy Damascus, good fit & finish. Edge is harder and keener; treat it kindly.  • Tojiro DP Gyuto 210 mm — Best value Japanese stainless gyuto; sharp, holds an edge, no-frills build. (A frequent “first gyuto” pick in expert lists.)  • Global G-2 (8”) — Featherweight, grippy dimpled steel handle; stays sharp and excels at fine slicing if you prefer very light knives. (A perennial “best” pick set.)  Budget killer • Victorinox Fibrox Pro 8” — Ugly-duckling plastic handle, but the performance per dollar is absurd. Fantastic starter knife you’ll keep as a beater even after upgrading.  How to choose (no fluff) • Weight & profile: If you like rocking cuts and a sturdier feel, go Wüsthof/Zwilling. If you want glide and precision, pick MAC/Shun/Tojiro/Global.  • Maintenance: All of these are stainless, but the thinner Japanese blades chip if you twist or hit bone. Use a wood or plastic board; never glass/bamboo. Hone weekly; sharpen on a stone a few times a year.  My short list by scenario • One-and-done pick: MAC MTH-80. • Prefer heft: Wüsthof Classic. • Light & nimble: Global G-2. • Best value Japanese: Tojiro DP. • Under $60 starter: Victorinox Fibrox Pro. Why trust these picks? They’re the knives that keep winning contemporary, hands-on tests from outlets that cut real food (TechGearLab, Serious Eats, Food & Wine) and they line up with Wirecutter’s long-standing recommendation of the MAC MTH-80.  If you want, tell me your hand size and whether you like lighter or heavier knives, and I’ll narrow it to one or two models.