Answer Details

Here’s a tight, no-regrets shortlist of chef’s knives (all <$300) that home cooks consistently love—plus when each shines: 1) MAC Professional “Mighty” MTH-80 (8") — the all-arounder Light, very sharp, and easy to control; a long-time editorial favorite for a reason. Great if you want Japanese-style agility with just enough heft. MAC Knife +1 2) Wüsthof Classic (8") — the German workhorse Stout, curved profile that excels at rock-chopping and heavy prep; super durable with excellent edge quality. Ideal if you prefer a bit more weight. Serious Eats 3) Global G-2 (8") — light & nimble All-steel handle, thin blade, and very lively in hand; a favorite for folks who like a slim, laser-y cutter for produce and proteins. New York Magazine 4) Tojiro DP Gyuto (210 mm) — best Japanese value VG-10 core, takes a keen edge, and routinely punches above its price; terrific first “gyuto.” Serious Eats 5) Victorinox Fibrox Pro or Swiss Classic (8") — budget champ Grippy handle, easy maintenance, and performance that belies the price; perfect starter or backup knife. The Kitchn 6) Zwilling Pro or Four Star (8") — balanced, everyday classic German-style profile with comfortable ergonomics; a solid choice if you want one dependable knife for everything. WIRED 7) Shun Classic (8") — refined fit & finish VG-MAX steel, Damascus cladding, and a slightly thinner grind for smooth push cuts; nice step-up without breaking the bank. Serious Eats Quick picking guide (30-second read) Cutting style: Rock-chop → Wüsthof, Zwilling. Push/slice → MAC, Tojiro, Shun, Global. Serious Eats Weight feel: Heavier/stable → Wüsthof, Zwilling. Lighter/agile → MAC, Global, Tojiro, Shun. Serious Eats Best first upgrade: MAC MTH-80 or Tojiro DP. MAC Knife +1 Best under ~$60: Victorinox Fibrox/Swiss Classic. The Kitchn If you tell me your hand size, preferred cutting motion (rock vs push), and whether you like a heavier or lighter blade, I’ll narrow this to the best 1–2 picks for you.