These are the 6 Best Chef’s Knives for Chopping, Slicing, and Dicing, According to Serious Eats’ Resident Knife Nerd

I’ve become my team’s knife collector—it’s getting bad, folks. I have multiple santokus, a few nakiris, four paring knives, two pettys, three bread knives, four cleavers (two Chinese and two meat cleavers), and a smattering of other random blades (including a vintage sashimi knife I rarely use, but it’s beautiful). 

The one blade I didn’t have for an embarrassingly long time was a chef’s knife—I often turned to my cherished petty knife for all my prep tasks. But, as time wore on, I knew I couldn’t call myself an avid cook without having at least one chef’s knife. So I got three: One was the Mercer Millennia, which I once used as a test kitchen intern, and then I quickly found my way into the Japanese-style knife realm, acquiring a Mac and a Misono. I fell in love. Chef’s knives really are great! They’re big and hefty enough to tackle large projects, like boning a pork shoulder or cracking into a winter squash, and they also have the precision to tackle teensy tasks like mincing garlic or slicing shallots. I’ve been singing their praises ever since, trying to convince my friends who only ever use a paring knife for food prep that they need at least one chef’s knife. 

We’ve tested (and retested, and re-retested) chef’s knives for years, and my latest round of hands-on reviewing shored up many of our top picks once again; they’re still excellent.

The Winners, at a Glance

Hefty and thick, but still precise, this knife doesn’t mess around. It easily cleaved onions and carrots and splits tomato skin without tearing or mashing. It’s been our winning chef’s knife since we first tested it back in 2018.

This is a solid, no-frills knife. The blade is curved just the right amount, and it feels natural making consecutive rocking cuts. I also like the compact, grippy rubber handle, which makes the knife easy to control. It emerged from the box sharp and stayed impeccably sharp throughout my tests. 

This knife barely dulled in my tests. It’s also got a grippy handle, and it’s under $20. It was the knife I used when I was a test kitchen intern, ensuring my food prep was neat and pretty. 

I loved using this knife. Its slim blade glided through carrots without cracking them and made neat, precise horizontal and vertical cuts in an onion. It’s got heft but is still easy to control. 

This is a super nimble, deft knife that’s great for precision work. It’s lighter than the Tojiro and sports a slightly slimmer handle. 

I’ve had this knife for years, and it’s become my go-to. I love the single bevel edge, which makes it incredibly sharp, even when pitted against tough carrots. The petite handle and lightweight blade allow for ultimate control. 

The Tests 

• Edge Sharpness Test: Before and after testing, I took the average sharpness reading of each knife using the Edge-on-Up Sharpness Tester. I wanted to see if the blades were sharp right out of the box and if they dulled significantly after use. 
• Onion Dicing Test: Dicing an onion tests a knife’s sharpness and precision. If it goes wrong, you’ll end up in tears—a dull knife tears the plant cells, releasing more of the sulfuric compounds that sting your eyes. Thankfully, I wasn’t too bleary-eyed after this test.
• Tomato Slicing Test: Slicing tomatoes is one of my favorite ways to test a knife’s sharpness. If the blade is dull, it’ll struggle to pierce the skin, instead mashing it. But if it’s sharp, ah, it’ll slip neatly through that round exterior. 
• Carrot Cutting Test: Carrots are cylindrical and hard; talk about a tough test! I used each knife to slice, julienne, and then finely brunoise a carrot to test the blades’ toughness and agility.  
• Pork Loin Portioning Test (Winners Only): Chef’s knives are all-purpose blades, so I wanted to put my winners to the test, slicing rounds of seared pork loin, a tender meat that’s easily mashed.

What We Learned

Western vs. Japanese Style Knives 

I wrote a whole article on the differences between Western and Japanese-style blades, but here’s the gist: Western-style knives have rounder bellies and employ a rocking chop motion. They also often have beefier handles and overall heft. Japanese-style blades often (but not always) have a leaner, straighter edge and require more of a back-and-forth slicing motion. Paired with petite handles, these lightweight knives feel airier and more precise. 

Blade bevel (that is, the angle of the edge of the knife) is another point of difference. Western knives usually have a double-bevel edge, shaped like a V, which lends structure and sturdiness but sacrifices sharpness. Japanese blades are incredibly varied, but many feature an asymmetric bevel, where one side’s angle is less acute than the other, or a single-bevel, where one side is angled and the other is flush. (You’ll want to make sure you buy a right-or left-handed knife in this latter style.) Both bevel styles lend sharpness and precision but can be trickier to use, which can lead to chipping. 

Finally, there’s metallurgical composition. Western blades are often made of stainless steel, which is soft and forgiving. The blade edge rolls faster than a harder knife, but it can be honed back into shape with a few swipes on a rod. 

Japanese knives often have high levels of carbon. This makes them easy to sharpen into a finely honed blade, but it also increases the risk of chipping, since high-carbon steel is brittle. That said, most of the Japanese knives I tested were pure stainless steel, appealing to an audience that likes the shape and bevel of a Japanese blade without the risk of chipping and rusting. If you’re interested in a high-carbon blade, check out this excellent review by my colleague Ashlee Redger.

Whew, that was a lot! And you’re probably wondering which style of knife you should buy. Well, as we’ve said in the past, most folks will be fine with a Western-style blade. Its no-frills, sturdy, and forgiving aspects make it a great daily driver. That said, a Japanese-style blade is a fantastic option if you’re confident in your cuts or want a daintier blade. 

A Good Chef’s Knife Should Start Sharp—and Stay Sharp 

It’s a lovely thing when a knife is sharp from the get-go. And the good news is every chef's knife I tested was razor sharp (literally) out of the box. The Wusthof needed the most pressure to cut the wire during my sharpness test (68 grams), but that’s still as sharp as a double-edged razor blade. The bigger challenge was staying sharp. 

I’ve reviewed dozens and dozens of knives. And while I’ve named many winners, the best of the best stay sharp long after I’ve finished testing them. The Mac was previously one of our winning knives, but I’ve had this blade for a few years now, and it dulled rapidly. To be fair, I cook every day and put it through its paces. Still, I have other knives, like the Misono UX10, that stayed sharper for longer. Yes, you can just get the knife sharpened (or do it yourself if you’re handy with a whetstone), but it’s nice when a blade keeps its edge for longer than a few weeks. 

Let’s Talk Blade Length and Shape

Chef’s knives can be a whopping 12 inches, but I stuck to the sweet spot of eight inches in my tests. An eight-inch knife is easy to control. It lets you do precise work, like segmenting oranges or mincing shallots, but also has the length and heft to split a butternut squash or break down a chicken. 

Blade shape is another aspect to consider. As I mentioned, Western-style knives are more curved than Japanese knives, making them better suited to a rocking-chop motion. The straighter-edged Japanese knives require a slicing, sliding stroke. But this doesn’t mean blades fit neatly into categories—far from it. Some of the Western-style blades had really unique curvature, like the Zwilling, which wore its belly closer to the tip of the blade. Compared to a more standard curved belly, like on the Wüsthof, it was unwieldy. I had to lift it quite high to get it over whatever I was cutting, and most of the slicing was done near the tip of the blade. I prefer knives with less ostentatious curves, since they are easier to lift over foods and feel less bouncy when slicing. 

Weight Is Worth Considering 

Some people like a weighty blade—the heft helps it glide naturally downward with each cut. Others, like myself, prefer a lighter blade—it feels more precise and easier to control. There are extremes on either side of the spectrum, though: Too heavy and the knife feels clunky, and too light and it doesn’t have the oomph to cut through hardy produce, like butternut squash. 

The Messermeister, while pretty standard in most aspects, was nearly 10 ounces, the heaviest of the lot. It was difficult to control, and its thick blade wedged into carrots and spliced onions, releasing their sulfuric enzyme juices and resulting in a few tears. 

The sweet spot in terms of weight was around seven to eight ounces, though the uber-light Misono 440 still squeezed in a winning spot. While it weighs a mere 5.6 ounces, the handle felt balanced with the blade, and it was sharp enough to tackle hardy root vegetables without getting stuck.  

The Criteria: What to Look for in a Chef’s Knife 

Whether you prefer a Western or Japanese-style blade is up to you, but there are a few traits any knife should have. First, they should be—and stay—relatively sharp. No mashing or mushing, no dulling after a few uses. Second, they should be easy to control and maneuver. While a chef’s knife is admittedly bulkier than, say, a paring or petty knife, you’ll still need it to do precision work. I prefer slimmer handles for this reason. The shape of the blade shouldn’t be too out-there either—I liked subtly curved blades, which required less effort to lift over food while chopping than big, round-bellied ones. Blade material is also a personal preference. Stainless steel is more forgiving but dulls faster, while carbon steel is sharper out of the gate but more prone to chipping. Single bevel or dual bevel depends on your comfort with a knife: If you’re still learning the ropes, go with a dual-bevel blade. If you’re a pro, a single-bevel blade offers incredible precision and sharpness. 

Our Favorite Chef’s Knives

What we liked: This powerful knife is the epitome of a Western-style blade: It’s got a curved stainless steel edge, and its heft easily glided through produce and protein. Its subtly convex belly makes it suitable for a rocking-chop motion, and it diced hardy carrots into perfect orange cubes. It also tackled tomatoes and onions with confidence. There was no mashing or smashing, and no weeping on my part. The polymer handle comes in a variety of colors and has a matte texture that makes it easy to grip securely. 

What we didn’t like: It’s on the heavier side at 9.2 ounces, and the handle is quite thick, making it more work to wrangle. I think you have to have some confidence to feel comfortable using this beefy blade. 

Key Specs

• Weight: 9.2 ounces
• Handle length: 4.5 inches
• Blade length: 8 inches
• Style: Western
• Materials: Stainless steel, polymer 

What we liked: This $40 knife gives knives three times its price a run for their money. Sure, it won’t win any beauty awards, but it will make your food prep easy and fast. I loved the grippy rubber handle, which helped me guide the knife through my tests without any mishaps. The blade is slim and subtly curved, which makes it easy to lift before bringing it down with a chop. It didn’t dull at all, which I consider a big win. 

What we didn’t like: The rubbery handle isn’t the most attractive. The heavy blade was sharp but not quite as refined in its cuts as the Misono and other Japanese-style knives. 

Key Specs

• Weight: 8.8 ounces
• Handle length: 4.5 inches
• Blade length: 8 inches
• Style: Western
• Materials: Stainless steel, Santoprene

What we liked: This was the knife I used when I was a test kitchen intern. Sure, it wasn’t a flashy, $300 white carbon Japanese steel kiritsuke, but I’ll tell you what: It was reliable, and when I was prepping produce for the photo team, it ensured neat cuts every time. This is the knife that I recommend to most of my friends and family: It’s affordable, its grippy handle makes it easy to control, it’s a manageable 6.2 ounces, and it has a slim, curved blade that’s easy to keep in line. It also stayed sharp throughout my tests. As I wrote in my testing notes, “It swiftly and decisively cut through tomatoes without any squish-squish. It’s not elegance or grace, but it's sharp and gets the job done.”

What we didn’t like: There’s really not much I didn’t like about this knife. After all, it’s under $20, so I can’t be too picky. 

Key Specs

• Weight: 6.2 ounces
• Handle length: 5.75 inches
• Blade length: 8.25 inches
• Style: Western
• Materials: Stainless steel, Santoprene

What we liked: The Tojiro has the heft of a Western-style chef’s knife paired with the sleek shape of a Japanese blade. It was a joy to use. The blade cleaved neatly through carrots, letting me make neat little cubes without any splitting, and its slim form sliced through pork tenderloin without tearing or mashing it. The handle is thick but compact and felt comfortable in my hand. The dual-beveled blade makes it manageable for anyone new to the style. 

What we didn’t like: It dulled by 45% after my tests. However, I’ve continued to use it, and the edge only feels slightly muted when slicing rubbery foods like tomatoes or eggplants. 

Key Specs

• Weight: 7.4 ounces
• Handle length: 4 inches
• Blade length: 8.25 inches
• Style: Japanese
• Materials: Stainless steel, Micarta 

What we liked: This is a fantastic knife for under $100. It has an asymmetric bevel, meaning one side of the blade edge is more acutely angled than the other—this makes it especially keen. There wasn’t any resistance when I used the Molybdenum to slice tomatoes; the blade slipped smoothly and silkily through the skin and soft interior without bruising. Ditto with onions, and even hardy carrots yielded to its sharp edge. It’s easy to control because of its slim handle and featherlight weight. 

What we didn’t like: If you don’t have experience slicing with a dual-beveled, straighter blade, this knife could take some getting used to. It’s out of stock sometimes. 

Key Specs

• Weight: 5.6 ounces
• Handle length: 4.5 inches
• Blade length: 8.5 inches
• Style: Japanese
• Materials: Stainless steel, wood

What we liked: Like the Misono 440, the UX10 is a super sharp blade that sailed through my tests, cutting a swift course through a sea of onions, tomatoes, and carrots. The single-bevel blade felt especially keen when slicing rounds of pork tenderloin, resulting in perfect portions with neat edges. I’ve had a UX10 for years, and its sharp edge (that stays sharp) and nimble form make it my go-to chef’s knife. 

What we didn’t like: Make sure you buy the correct handedness, since it’s single-bevel. It comes in right and left-handed options. Like the Misono Gyuto, the Japanese-style blade can take some patience and practice to get the hang of using. 

Key Specs

• Weight: 5.7 ounces
• Handle length: 4.25 inches
• Blade length: 8.5 inches
• Style: Japanese
• Materials: Stainless steel, wood

The Competition 

Also Good

• MAC Knife Professional Series 8" Chef's Knife: This was our previous top Japanese pick for its precise cuts and sharpness. The blade is more curved than other Japanese options I tested, making it easier for anyone new to using a Japanese-style knife. It felt sharp and surefooted in my tests, slicing through everything easily. However, I’ve owned this knife for a few years now, and it dulled rapidly with use. 
• Made In Japanese Damascus Steel Gyuto: This knife was super sharp and has a pretty Damascus folded steel pattern on the blade. It was adept at slicing, mincing, and dicing. The handle is rounded and slick, though, and I cut my finger when it slipped from my grasp. 
• Shun Classic Chef Knife: People love Shun knives, and for good reason: They’re sharp, well-made, and reliable. And the Shun Classic Chef knife was no exception. I wrote in my notes that it was “sharp and swift like Shadowfax.” The downside for me is the handle: It’s quite long at five inches, and rounded and slippery; it felt ungainly in my small hands. But if you have large hands, it probably won’t be a deal-breaker.
• Material The 8-Inch Knife: This knife sliced onions and tomatoes without much trouble, and it has a user-friendly Western-style shape. However, I found the blade somewhat bouncy. I couldn’t slice a carrot into straight, even pieces. Instead, the knife entered the carrot straight, then skewed to one side when I brought it down. I found the handle a bit long, too. It’s pricier than the Mercer chef’s knives and didn’t perform any better. 

Not Recommended

• Messermeister Meridian Elite Chef's Knife: This was a bruiser of a knife with a thick spine that wedged into the onion during my test. It did cut cleanly through tomatoes, though, its heft helping it glide through the skin.
• Victorinox 8" Chef's Knife: This knife’s wide handle was uncomfortable to hold, and the blade struggled to slice through tomato skin. 
• Zwilling Pro Chef's Knife: While this chef’s knife was sharp, the wide blade shape made it awkward to lift over produce. It was heavy too, at nearly 10 ounces. 

FAQs

What’s the best way to clean a chef’s knife?

We recommend hand-washing (and drying) every knife you own. A dishwasher is too hot and harsh, and can prematurely dull blades. 

How do you sharpen a chef’s knife?

The best way to sharpen a chef’s knife is with a whetstone—you can read how to do so here. While pull-through sharpeners are popular, they scrape off a lot of metal, and we’re not big fans. 

Why We’re the Experts 

• Grace Kelly is a senior editor at Serious Eats. 
• She’s tested dozens of knives for the site, including paring knives, petty knives, nakiris, and santokus. 
• She swears by her Misono UX10 Chef's Knife, which is her daily driver for prepping produce.