The 4 Best Chef’s Knives, Based On Years Of Testing (2025)

No kitchen tool is more indispensable to the home cook than the chef’s knife. As the most important blade in any cutlery collection, the best chef’s knives can break down whole chickens, chop herbs without bruising them, dice hard vegetables and more. Out of all the blades we’ve tested over the past few years, we believe the MAC Professional Series Chef’s Knife is the best overall, thanks to its ability to tackle precise tasks and tougher cuts alike. But if the MAC blade doesn’t have the qualities you’re looking for, we also like a handful of knives from other reputable brands, including Global, Wüsthof and Misen.

Here are all our favorite chef’s knives:

Perhaps you’ve heard that a chef’s knife should feel like a natural extension of your hand—and there’s truth to that statement. While most home cooks are comfortable with an 8-inch blade, some might prefer something longer or shorter. Plus, there’s always style to consider. Japanese knives, for example, tend to be thinner and lighter, making them excel at precision work, whereas Western knives (sometimes referred to as German knives) have the heft to help you chop through denser foods. And then there are hybrid blades, like our top pick overall, which offer the best of both worlds. Ahead, here are the very best kitchen knives, with years of hands-on testing and expert insights to back them up.

With its comfortable, ergonomic handle and ultra-sharp edge that stays sharp, the MAC Professional Series Chef’s Knife is hands-down the best blade we’ve tested. A hybrid of Western- and Japanese-style knives, this pick—sometimes referred to as the MTH-80—is capable of tackling both delicate tasks and heavy-duty ones with ease. And though some fans of German knives might find this blade to be lighter than they like, as it weighs in at just 6.5 ounces, we think most home cooks would feel confident in the kitchen with this blade in their hand.

I’ve personally been using this knife for over two years now and have yet to be disappointed by it. Like most people, I often find prep work to be tedious, but this blade glides through foods with ease, from delicate herbs to dense butternut squash. I also appreciate its sharp tip, which allows for detailed work, and overall balance—the knife feels neutral in my hand. The only thing I wouldn’t use it for is chopping through bones, since the blade is made from molybdenum high-carbon stainless steel that’s more prone to chipping than standard stainless steel. That said, my blade shows no signs of corrosion or wear. I only use a knife sharpener (a whetstone, specifically) on it once a year, as it maintains its edge for an impressively long time.

Above all, this knife is just well-constructed. The double-bevel blade is sharpened to 15 degrees on both sides and stamped, meaning the metal is cut from a single sheet of steel and extends through the end of the handle. It also has a weighted half bolster, which allows you to sharpen the full length of the blade, plus dimples that help prevent food from sticking to the knife, which can slow you down as you chop. And then there’s the riveted pakkawood handle, which has a slight curve at the end for your pinky to rest on. While I own more chef’s knives than anyone could need, this is the blade that I reach for the most—and I know many home cooks who would say the same.

Constructed entirely from high-carbon stainless steel, with a unique dimpled handle filled with sand, this blade looks like it’d fly through foods—and it does. Weighing in at just 6 ounces, it’s incredibly lightweight, making it excel at slicing through delicate foods like scallions and parsley. And whereas many Japanese knives are only sharpened on one side, this one has a double-bevel blade that’s ground on an especially acute angle—between 10 and 15 degrees.

Like the MTH-80, I’ve been using this knife for a little over two years, during which time I’ve relied on it heavily for chopping herbs and produce. (This blade also has a nickname, the G-2, and is available in 6-inch and 10-inch versions.) Since it is so thin and lightweight, it’s best reserved for precise work where its agility can shine. While it can chop through, for example, nuts and winter squash, a heavier knife would be better suited for those tasks. It’s also worth noting this knife lacks a bolster, which some home cooks might miss, and the feel of the slim handle can take some getting used to—it’s best for those with small or average-sized hands. Additionally, I’ve found that this blade loses its edge a little faster than the MTH-80, though I don’t have to sharpen it frequently by any means; I take this into my local knife store about twice a year.

For those who like heavier knives that help you chop through dense foods like meat, cheese and carrots, the Wüsthof Classic chef’s knife is a fantastic German-style pick. Belonging to the best knife set we’ve tested, it’s forged from a single piece of high-carbon stainless steel, with a wide, rounded blade that’s conducive to rock chopping. And despite clocking in at 8.5 ounces, it’s not bulky or hard to maneuver (though it’s not quite as agile as Japanese-style knives). Instead, it feels sturdy, and its triple-riveted, ergonomic handle has a comfortable grip.

“I used to work in kitchens, so I’m pretty serious about knives and knife maintenance,” says associate branded editor Luke Fater, whose says this Wüsthof blade is his favorite that he’s owned. “It’s balanced, it holds an edge for an impressively long time and is reliable whether I’m breaking down a chicken, dicing onions or slicing tomatoes. It’s also super durable—even after daily use for over a year, I’ve only had to sharpen it once.” The brand also sells 6-inch and 10-inch versions.

If you’re a less-experienced home cook who’s still working on their knife skills and doesn’t quite know what style of blade they prefer, this knife from Misen is a great beginner-friendly pick with wide appeal. Made from high-carbon stainless steel, the full-tang knife has a rounded blade that’s ideal for rock chopping, along with a sloped bolster that helps you maintain the proper pinch grip. It’s also lighter than the Wüsthof but heavier than the MAC and Global, making it easy to wield, and the curved heel of the blade reduces the risk of your fingers getting caught under the sharp edge.

“I use the Misen chef’s knife truly every day—I own six separate knives of this kind, but it’s the one I keep going back to,” says editorial director Brinda Ayer, who’s used this knife for close to three years. “The knife is sharp and stays that way for much longer than some of my other knives, despite its heavy usage in my household. [It’s also] sturdy and feels comfortable in the hand, with an ergonomic design that makes it easier to grip onto as I chop unwieldy butternut squashes or slippery onions alike.”

How We Tested The Best Chef’s Knives

A chef’s knife is the MVP in any cutlery collection: It’s meant to do the lion’s share of chopping, slicing and dicing tasks. Therefore, the way Forbes Vetted editors have been testing these blades is by simply using them regularly in our home kitchens. We’ve been using all of the knives on this list for at least one year, putting them through the paces by dicing onions, breaking down whole chickens, slicing carrots, ribboning kale and more. We also take proper care of the blades, washing and drying them after every use, honing them regularly and sharpening them when the edge starts to dull. Through this daily use, we’re able to speak to exactly what it’s like to own these blades and rely on them for home cooking.

How To Pick A Chef’s Knife

The right chef’s knife for you is one that feels like an extension of your hand. From the length of the blade to the weight and style, here’s what to keep in mind to ensure you pick out the best one for you.

Blade Length

Chef’s knives come in a wide range of sizes, with most blades measuring between 6 inches to 12 inches. The most common length is 8 inches, which is appropriate for most home cooks—it’s long enough to slice through a variety of foods with ease without being difficult to maneuver. That said, a knife with a 6-inch blade might be more fitting for you if you have smaller hands or you don’t do a lot of heavy-duty chopping. On the other hand, those with larger hands or those who frequently break down extra-large pieces of protein might be happier with a 10- or even 12-inch blade.

In other words, “choose a chef knife with a blade length that fits your hand comfortably,” says Roszkowski. Also keep in mind that the longer the blade, the heavier the knife tends to be—and that weight can help you cut through foods with ease. “However, those with wrist or shoulder issues might want to select one that is on the lighter side,” she adds.

Style

Most chef’s knives fall into one of two categories: They’re either German or Japanese, or in some cases, a hybrid of the two styles. Featuring curved blades, German-style knives (sometimes referred to as Western-style knives) tend to be thicker and heavier, making them ideal for robust chopping tasks like breaking down chickens and chopping butternut squash. Japanese-style knives, on the other hand, have straighter blades and lighter, thinner designs; they’re best for precise tasks, such as slicing chives or onions into paper-thin pieces. Lastly, hybrid knives borrow qualities from both styles, making them fantastic all-around picks.

Maintenance

After use, all chef’s knives should be hand-washed with gentle soap and immediately dried to prevent rusting. That said, some blades are little higher-maintenance than others. For instance, stainless steel blades with a high carbon content are more susceptible to corrosion than standard stainless steel blades.

There’s sharpening to consider, too. In general, German knives need to be sharpened more frequently than Japanese blades, as the former are typically made from softer steel that contains less carbon. Japanese knives tend to be more prone to chipping, though, owing to their hard steel. "That’s why these days, many high-quality blades are made of a hybrid high-carbon stainless steel blend," says Roszkowski. "This results in a sturdy knife that does not corrode easily but can maintain an edge for an extended duration of time.”

Our Expertise

Forbes Vetted’s home and kitchen team has extensive knowledge of everything cooking-related—we’ve researched, tested and reviewed everything from stainless steel cookware sets to cast-iron skillets to knife sets.

• I (Amanda Arnold) am Forbes Vetted’s senior home and kitchen editor and the author of this piece. I oversee the site’s coverage of cooking and baking staples, and I’ve personally tested three of the chef’s knives on this list.
• For this article, I consulted two people who work intimately with kitchen knives: Josh Donald, co-owner of Bernal Cutlery in San Francisco and author of Sharp: The Definitive Introduction to Knives, Sharpening, and Cutting Techniques, and Olivia Roszkowski, chef-instructor of plant-based culinary arts at the Institute of Culinary Education in New York City.