KNIVES · BUYING GUIDE

Best Kitchen Knives

Updated

The best kitchen knives for home cooks: five 8-inch chef's knives from WÜSTHOF, Victorinox, Shun, MAC and MIYABI, compared by steel, construction, weight, edge angle and care.

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Our picks at a glance

ProductAwardScore
WÜSTHOF Classic 8" Chef's Knife Forged WÜSTHOF stainless steel
Best overall 8.6 Check price
Best budget 7.3 Check price
MIYABI Black 5000MCD67 8-inch Chef's Knife MC66 (ZDP-189) powder steel core, 133-layer flower Damascus
Best premium 7.9 Check price
Shun Classic 8" Chef's Knife VG-MAX core with 69-layer stainless Damascus
Best for left-handers 7.8 Check price
MAC Professional 8" Chef's Knife with Dimples MAC Superior steel (sub-zero tempered)
Best for sticky foods 7.3 Check price
How the editorial score works

The score rates documented features and practical tradeoffs on a 10-point scale, using the weighted criteria below. An 8 means strong support with one clear limit; a 9 means particularly complete support with minor limits. It is our editorial judgment from manufacturer information, not a hands-on test or a customer rating.

  • Steel & edge30%
  • Construction & handle25%
  • Versatility & forgiveness25%
  • Care & warranty20%

The order of the picks also reflects who each product suits best, so it is not decided by the score alone. More on our method

  1. 01 · Best overall
    WÜSTHOF Classic 8" Chef's Knife

    WÜSTHOF · 1040100120

    WÜSTHOF Classic 8" Chef's Knife

    8.6/ 10
    Editorial score
    Steel & edge
    8.5
    Build
    9.0
    Versatility
    9.0
    Care
    7.5
    Why this score?
    Steel & edge · 8.5
    58 HRC forged steel, laser-guided PEtec 14 degree edge per side
    Construction & handle · 9.0
    Forged, full tang with bolster, triple-riveted synthetic handle
    Versatility & forgiveness · 9.0
    Sturdy all-purpose German knife with a bolster for balance
    Care & warranty · 7.5
    Hand wash and towel-dry; limited lifetime warranty

    Based on documented features and practical tradeoffs, not a hands-on test. Assessment: October 7, 2026. How the editorial score works

    Manufacturer information

    Best forHome cooks who want one sturdy, all-purpose forged knife

    A fully forged German chef's knife with a bolster and full tang, made in Solingen. Wüsthof sharpens it with its laser-guided PEtec process to a 14-degree angle per side.

    Strengths

    • Forged blade with bolster and full tang for balance
    • Made in Solingen, Germany, with a limited lifetime warranty

    Weaknesses

    • Hand wash only (WÜSTHOF says wash by hand and towel-dry)
    • Costs more than twice as much as the budget pick at list price

    Dimensions, material and details

    Dimensions
    Blade 8.0 in long x 1.9 in wide; handle 4.5 in long
    Blade material
    Forged WÜSTHOF stainless steel
    Construction
    Forged, full tang with bolster, triple-riveted synthetic handle
    Hardness
    58 HRC
    Edge angle
    14° per side (PEtec)
    Warranty
    Limited lifetime

    Details checked against the wusthof.com product page.

    Check price at Amazon
  2. 02 · Best budget
    Victorinox Fibrox Chef's Knife Extra Wide, 8 in

    Victorinox · 5.2063.20

    Victorinox Fibrox Chef's Knife Extra Wide, 8 in

    7.3/ 10
    Editorial score
    Steel & edge
    6.5
    Build
    6.5
    Versatility
    7.5
    Care
    9.0
    Why this score?
    Steel & edge · 6.5
    Stainless steel per Victorinox; hardness and edge angle not given
    Construction & handle · 6.5
    Stamped with no bolster; non-slip TPE handle
    Versatility & forgiveness · 7.5
    Light 6.4 oz wide blade works as a budget workhorse
    Care & warranty · 9.0
    Dishwasher safe per Victorinox, with lifetime warranty

    Based on documented features and practical tradeoffs, not a hands-on test. Assessment: October 7, 2026. How the editorial score works

    Manufacturer information

    Best forBudget-minded cooks who want a light, dishwasher-safe workhorse

    A stamped (not forged) Swiss-made chef's knife with a wide blade and a non-slip Fibrox handle. It is the lightest and least expensive pick here and the only one Victorinox lists as dishwasher safe.

    Strengths

    • Dishwasher safe, per Victorinox
    • Lightest pick at 6.4 oz, with a non-slip handle

    Weaknesses

    • Stamped construction with no bolster (not forged)
    • Plain utilitarian TPE handle rather than wood or riveted styling

    Dimensions, material and details

    Dimensions
    13.4 in L x 2.2 in W x 0.8 in H; blade 7.9 in
    Blade material
    Stainless steel
    Construction
    Stamped (Forged: No); TPE handle
    Weight
    6.4 oz
    Care
    Dishwasher safe
    Warranty
    Lifetime

    Details checked against the victorinox.com product page.

    Check price at Amazon
  3. 03 · Best for left-handers
    Shun Classic 8" Chef's Knife

    Shun · DM0706

    Shun Classic 8" Chef's Knife

    7.8/ 10
    Editorial score
    Steel & edge
    8.5
    Build
    8.5
    Versatility
    7.0
    Care
    7.0
    Why this score?
    Steel & edge · 8.5
    VG-MAX core in 69-layer Damascus, 16 degree edge per side
    Construction & handle · 8.5
    D-shaped Pakkawood handle designed for left- and right-handers; 6.7 oz
    Versatility & forgiveness · 7.0
    Fine hard edge not meant for bones, frozen food or hard rinds
    Care & warranty · 7.0
    Hand wash only, never the dishwasher; limited lifetime warranty

    Based on documented features and practical tradeoffs, not a hands-on test. Assessment: October 7, 2026. How the editorial score works

    Manufacturer information

    Best forCooks who want a lighter Japanese Damascus blade that suits either hand

    A handcrafted Seki, Japan chef's knife with a VG-MAX steel core clad in stainless Damascus and a 16-degree edge per side. Shun says its D-shaped Pakkawood handle is comfortable for both left- and right-handed users.

    Strengths

    • Handle designed for left- and right-handed users
    • VG-MAX core with Damascus cladding that aids food release

    Weaknesses

    • Hand wash only; Shun says never use a dishwasher
    • Harder, finer edge is not meant for bones, frozen foods or very hard rinds (per Shun's care guide)

    Dimensions, material and details

    Dimensions
    1.9 in H x 13.4 in L x 0.8 in W; blade 8 in (203 mm)
    Blade material
    VG-MAX core with 69-layer stainless Damascus
    Handle
    Ebony color Pakkawood, 5.0 in (127 mm)
    Weight
    6.7 oz (190 g)
    Edge angle
    16° per side
    Warranty
    Limited lifetime

    Details checked against the shun.kaiusa.com product page.

    Check price at Amazon
  4. 04 · Best for sticky foods
    MAC Professional 8" Chef's Knife with Dimples

    MAC Knife · MTH-80

    MAC Professional 8" Chef's Knife with Dimples

    7.3/ 10
    Editorial score
    Steel & edge
    7.5
    Build
    7.0
    Versatility
    8.0
    Care
    6.5
    Why this score?
    Steel & edge · 7.5
    Sub-zero-tempered Superior steel, thin 2.5 mm blade; hardness and angle unstated
    Construction & handle · 7.0
    Bolster adds balance, but handle material is not listed
    Versatility & forgiveness · 8.0
    Thin dimpled blade suited to precise slicing and sticky foods
    Care & warranty · 6.5
    25-year warranty; care instructions not listed on product page

    Based on documented features and practical tradeoffs, not a hands-on test. Assessment: October 7, 2026. How the editorial score works

    Manufacturer information

    Best forCooks who want a thin, light Japanese-made blade for precise slicing

    MAC calls this its most popular everyday knife: a thin 2.5 mm blade with a bolster and dimples that help it glide through sticky foods like potatoes and apples. It uses MAC's sub-zero-tempered Superior steel.

    Strengths

    • Thin 2.5 mm blade with a bolster for weight and balance
    • Dimpled blade helps release sticky foods like potatoes and apples

    Weaknesses

    • Costs more than the WÜSTHOF Classic at list price
    • MAC's product page does not list the handle material or care instructions; check them with the retailer

    Dimensions, material and details

    Dimensions
    Knife length 12.63 in; blade 7.88 in long x 1.88 in high
    Blade material
    MAC Superior steel (sub-zero tempered)
    Blade thickness
    2.5 mm
    Weight
    6.5 oz
    Warranty
    25 years (defects in materials or workmanship)

    Details checked against the macknife.com product page.

    Check price at Amazon
  5. 05 · Best premium
    MIYABI Black 5000MCD67 8-inch Chef's Knife

    MIYABI · 34401-203

    MIYABI Black 5000MCD67 8-inch Chef's Knife

    7.9/ 10
    Editorial score
    Steel & edge
    9.5
    Build
    8.5
    Versatility
    6.5
    Care
    6.5
    Why this score?
    Steel & edge · 9.5
    MC66 ZDP-189 powder steel at 66 HRC, hand-honed to 9.5-12 degrees
    Construction & handle · 8.5
    133-layer Damascus, maple burl D-shaped handle with concealed tang
    Versatility & forgiveness · 6.5
    Very hard edge is less forgiving of twisting and hard foods
    Care & warranty · 6.5
    Hand wash only; no warranty listed

    Based on documented features and practical tradeoffs, not a hands-on test. Assessment: October 7, 2026. How the editorial score works

    Manufacturer information

    Best forEnthusiasts who want a collector-grade Japanese chef's knife

    A handcrafted Seki, Japan gyutoh-style chef's knife with an MC66 (ZDP-189) powder-steel core, 133-layer flower Damascus and a maple burl handle. The ice-hardened blade reaches 66 HRC and is hand-honed to 9.5 to 12 degrees.

    Strengths

    • Very hard 66 HRC powder-steel core with a Honbazuke hand-honed edge
    • One-of-a-kind maple burl D-shaped handle

    Weaknesses

    • Hand wash only
    • The most expensive knife in this guide

    Dimensions, material and details

    Dimensions
    13.27 in L x 1.81 in H x 0.87 in W; blade 7.87 in
    Blade material
    MC66 (ZDP-189) powder steel core, 133-layer flower Damascus
    Hardness
    66 HRC
    Edge angle
    9.5° to 12°
    Weight
    0.44 lbs
    Handle
    Black maple burl, concealed tang

    Details checked against the zwilling.com product page.

    Check price at Amazon

COMPARE

Side-by-side comparison

Select a column heading to sort.
WÜSTHOF Classic 8" Chef's Knife Home cooks who want one sturdy, all-purpose forged knifeBlade 8.0 in long x 1.9 in wide; handle 4.5 in longForged WÜSTHOF stainless steel
Victorinox Fibrox Chef's Knife Extra Wide, 8 in Budget-minded cooks who want a light, dishwasher-safe workhorse13.4 in L x 2.2 in W x 0.8 in H; blade 7.9 inStainless steel
Shun Classic 8" Chef's Knife Cooks who want a lighter Japanese Damascus blade that suits either hand1.9 in H x 13.4 in L x 0.8 in W; blade 8 in (203 mm)VG-MAX core with 69-layer stainless Damascus
MAC Professional 8" Chef's Knife with Dimples Cooks who want a thin, light Japanese-made blade for precise slicingKnife length 12.63 in; blade 7.88 in long x 1.88 in highMAC Superior steel (sub-zero tempered)
MIYABI Black 5000MCD67 8-inch Chef's Knife Enthusiasts who want a collector-grade Japanese chef's knife13.27 in L x 1.81 in H x 0.87 in W; blade 7.87 inMC66 (ZDP-189) powder steel core, 133-layer flower Damascus

How we chose

We compared 8-inch-class chef’s knives from established makers on blade steel and hardness, forged versus stamped construction, weight and dimensions, edge angle, care requirements and warranty, using manufacturer specifications. We aimed to cover a range of budgets and styles, from a stamped dishwasher-safe workhorse to forged German and handcrafted Japanese blades. We did not test these knives hands-on.

What to look for in a kitchen knife

Pick a blade style that matches how you cut. Western chef’s knives have a curved belly that suits a rocking motion, while Japanese gyutos and santokus tend to be thinner and flatter for push-cutting and precise slicing. Think about whether you mostly mince herbs, break down produce or slice proteins.

Understand forged versus stamped. Forged knives are shaped from a heated piece of steel and usually have a bolster that adds weight and balance. Stamped knives are cut from sheet steel, which makes them lighter and generally less expensive.

Balance steel hardness against upkeep. Harder steel can hold a sharp edge longer, but it is typically less forgiving of twisting, prying and hard foods and may be more prone to chipping. Softer steel is more forgiving and easier to touch up with a honing steel.

Check weight and handle comfort. A heavier knife can power through dense vegetables, while a lighter one reduces fatigue during long prep sessions. Look for a handle shape you can grip securely, and check whether it is designed for your dominant hand.

Plan for care and sharpening. Most quality knives should be hand washed and dried right away, so factor that into your routine. Decide how you will keep the edge sharp, whether with a honing steel, a whetstone or a professional service, and check the warranty terms.

Frequently asked questions

What size chef's knife is best for most home cooks?

An 8-inch blade is the common all-purpose size, and every knife here sits in that class, from the 7.87-inch MIYABI Black to the full 8-inch Wüsthof Classic and Shun Classic. MAC describes 8 inches as the most commonly used length in both home and professional kitchens.

Is a German or a Japanese chef's knife better?

It depends on how you cook. The Wüsthof Classic is a forged German knife with a bolster, a 58 HRC blade and a 14-degree edge, while Japanese-style picks like the Shun Classic (16 degrees) and MIYABI Black (66 HRC, 9.5 to 12 degrees) use harder steel and finer edges. Shun notes its thinner blades are lighter than comparable European-style chef's knives, but harder edges are not meant for bones or frozen foods.

Can I put a chef's knife in the dishwasher?

Of these picks, only the Victorinox Fibrox Chef's Knife is listed by its maker as dishwasher safe. Wüsthof says to wash the Classic by hand and towel-dry it, MIYABI lists the Black as hand wash only, and Shun says never to put its Japanese knives in the dishwasher.

Is an inexpensive chef's knife good enough?

For many cooks, yes. The Victorinox Fibrox Chef's Knife is stamped rather than forged, but it is Swiss made, weighs 6.4 oz, is dishwasher safe and carries a lifetime warranty at a fraction of the price of the Wüsthof Classic or MIYABI Black.

Who makes the best kitchen knives?

It depends on the style you want. The WÜSTHOF Classic, forged in Solingen, Germany, is the best overall pick, while Shun, MAC and MIYABI make the Japanese-style options and Victorinox makes the budget pick. German-style knives such as WÜSTHOF have a bolster and curved belly for rocking cuts, and Japanese gyutos tend to be thinner and flatter.

What is the best metal for kitchen knives?

The knives here use stainless steels of different hardness: the WÜSTHOF Classic is 58 HRC, the Shun Classic has a VG-MAX core with Damascus cladding, and the MIYABI Black has a very hard 66 HRC powder-steel core. Harder steel holds an edge longer but is less forgiving of twisting and hard foods, while softer steel is easier to touch up with a honing steel.

What is the best sharpening angle for kitchen knives?

There is no single best angle, because it depends on the knife. The WÜSTHOF Classic is sharpened to 14 degrees per side, the Shun Classic to 16 degrees per side and the MIYABI Black to 9.5 to 12 degrees, so the Japanese-style knives are honed to finer angles.