Answer Details

Here are outstanding 8" chef’s knives under $300 that are perfect for a home cook—balanced, easy to maintain, and widely praised in hands-on tests. ### [MAC Professional MTH‑80 (8")]() #### Best overall *$209.99* ### [Tojiro DP Gyuto 210mm (F‑808)]() #### Best value gyuto *$141.00* ### [Wüsthof Classic 8" (4582)]() #### German workhorse *$220.00* ### [Zwilling Pro 8" (38401‑203)]() #### German alternative *$169.99* ### [Global G‑2 8"]() #### Lightweight & nimble *$107.58* ### [Shun Classic 8" (DM0706)]() #### Refined Japanese fit/finish *$259.95* ### [Miyabi Kaizen II 8" (34073‑203)]() #### Upgraded gyuto *$231.95* ### [Victorinox Fibrox Pro 8" (47520)]() #### Budget champ *$89.94* ### [Misen 8" Chef’s Knife]() #### Beginner‑friendly *$116.31* ### [Made In 8" Chef Knife]() #### Modern all‑rounder *$189.00* ### Why these * **Best overall — MAC MTH-80:** Frequently tops expert tests for sharpness, control, and comfort; a superb first “nice” knife. ([GearLab][1]) * **Best value — Tojiro DP Gyuto:** A beloved budget Japanese-style knife (VG-10 core) that punches way above price. ([Serious Eats][2]) * **German feel — Wüsthof Classic / Zwilling Pro:** Heavier, tougher steel and curved profiles for rock-chopping; time-tested picks. ([WÜSTHOF][3]) * **Light & nimble — Global G-2:** Thin, stainless, all-metal handle; easy slicer if you like lighter knives. ([Nothing But Knives][4]) * **Refined Japanese — Shun Classic / Miyabi Kaizen II:** Excellent fit/finish and edge taking; great if you want a premium feel under $300. ([shun.kaiusa.com][5]) * **Budget champs — Victorinox Fibrox Pro / Misen:** Comfortable, forgiving steel; fantastic for beginners and backup knives. ([People.com][6]) ### Quick buying tips (30-second read) * **Size:** 8" (or 210 mm gyuto) is the do-everything sweet spot. * **Style:** *German* (Wüsthof/Zwilling) = thicker, tougher, rocking cuts. *Japanese/gyuto* (MAC/Tojiro/Shun/Miyabi) = thinner, sharper, excels at push/pull cuts. * **Steel & care:** All are stainless or semi-stainless—hand-wash, dry immediately, hone weekly, and sharpen 1–2×/year. * **Handle feel:** If possible, hold one—comfort matters as much as specs. If you want, tell me your hand size (small/medium/large) and cutting style (rock vs. push/pull), and I’ll narrow this to the top 2–3 for you. [1]: https://www.techgearlab.com/topics/kitchen/best-chef-knife?utm_source=chatgpt.com "The Best Chef's Knife of 2025 - 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://wusthof.com/products/wusthof-classic-8-cooks-knife-1040100120?utm_source=chatgpt.com "WÜSTHOF Classic 8\" Chef's Knife" [4]: https://www.nothingbutknives.com/global-g-2-chefs-knife-review/?utm_source=chatgpt.com "Global G-2 8 Inch Chef's Knife Review" [5]: https://shun.kaiusa.com/classic.html?srsltid=AfmBOorvDZXKeFXBPb5TrU3V_oyTcYmDD15X0yFcXHCYF2yCYaKK7aMl&utm_source=chatgpt.com "Shun Classic Kitchen Knives" [6]: https://people.com/best-kitchen-knives-8715190?utm_source=chatgpt.com "You Only Need 3 Kitchen Knives - These Are the Best Chef's, Paring, and Santoku Knives We Tested"