The Chef's Knife to Buy: 5 Top Picks Under $100 and Up

A great chef's knife doesn't have to be expensive. Our picks for the best chef's knives, from the $46 Victorinox that America's Test Kitchen loves to the precise Mac MTH-80 and a heavy German Zwilling.

By Amanda RobertsUpdated October 30, 2026How we pick products

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If you buy one good knife, make it a chef’s knife. It does most of the chopping, slicing and mincing in a home kitchen. Here’s the surprising part: you don’t need to spend much. America’s Test Kitchen’s favorite chef’s knife has cost under $50 for years.

Spending more gets you a thinner, harder or prettier blade, and in some cases better control. It doesn’t always get you a better knife for everyday cooking.

At a glance

Test results are from America's Test Kitchen's chef's knife testing and Reviewed's hands-on testing of 13 chef's knives. Prices are typical October 2026 prices.

1. Victorinox Fibrox Pro 8-Inch: Best for most people

Good fit for: Almost every home cook, especially anyone buying their first good knife.

America’s Test Kitchen calls the Fibrox Pro its favorite and the best option for most people, and Reviewed named it its best value. It’s sharp, with a gently curved blade that rocks well, it’s light, and the textured handle is comfortable for all hand sizes. It holds an edge well and is easy to sharpen.

What bugs us: It looks basic. It’s stamped rather than forged, so it’s light, which Reviewed noted makes it less precise and less heavy-duty than pricier knives. It stuck a little in butternut squash.

Skip it if: you want a knife that looks as good as it cuts.

2. Mercer Culinary Millennia 8-Inch: Best budget

Good fit for: Students, first apartments and anyone on a tight budget.

ATK’s best buy performed nearly identically to the Victorinox for about half the price. It’s light, and the handle is comfortable.

What bugs us: The rubbery handle is so grippy that it can be hard to shift your hand position.

Skip it if: you can stretch to the Victorinox, which has a more versatile handle.

3. Hedley & Bennett Chef’s Knife: Best upgrade

Good fit for: Cooks ready to spend a bit more for a lighter, sharper blade.

Reviewed named this its best chef’s knife overall. It passed every test, from chopping herbs to slicing steak and halving butternut squash. The three-layer Japanese steel blade is sharp, the knife is light, and the smooth spine makes it easy to control.

What bugs us: Reviewed found no real flaws. It just costs more than the Victorinox, which does most of the same work.

Skip it if: your budget is under $100.

4. Mac Professional 8-Inch (MTH-80): Best for precision

Good fit for: Experienced cooks who want a thin, razor-sharp knife.

Reviewed’s pick for experienced cooks was very sharp out of the box and had the best control of any knife tested, even rocking to mince garlic. It’s light, and dimples along the blade help keep food from sticking. It’s a long-time favorite among professional cooks.

What bugs us: A thin, hard edge is less forgiving of twisting, bones and frozen food. It needs gentle use and good sharpening.

Skip it if: you’re hard on knives or put them in the dishwasher.

5. Zwilling Pro 8-Inch: Best German-style

Good fit for: Cooks who like a heavy, solid knife.

The Zwilling Pro is a classic forged German knife. ATK found it incredibly sharp out of the box, and Reviewed found its weight made it great for squash, with clean tomato slices and a comfortable, tapered bolster.

What bugs us: At 9.5 ounces, it’s one of the heaviest knives tested, which makes very precise cuts harder. ATK noted a pronounced curve and a blocky handle.

Skip it if: you prefer a light, nimble knife.

How we chose these

We relied on America’s Test Kitchen’s long-running chef’s knife testing and Reviewed’s side-by-side testing, which covered herbs, garlic, tomatoes, onions, squash and meat. We focused on:

• Sharpness out of the box and edge retention
• Control and balance
• Comfort for different hand sizes
• Durability and ease of sharpening
• Value

We haven’t tested these ourselves. Read more about how we pick products.

What to look for in a chef’s knife

Length

An 8-inch blade suits most home cooks. Go 6 inches if you have small hands or limited counter space, or 10 inches if you cut large produce often.

German or Japanese?

German-style knives are heavier with a curved blade for rocking. Japanese-style knives are thinner and harder, with a sharper edge. Here’s the full comparison: German vs Japanese knives. Curious about Japanese knives? See the best Japanese knives for beginners.

Weight

Light knives are nimble and less tiring. Heavy knives power through squash and bone-in chicken. Neither is better. It comes down to how you cook.

Keep it sharp

A sharp cheap knife beats a dull expensive one. Learn how to sharpen a knife with a whetstone, or see the best knife sharpeners. Here’s the difference between honing and sharpening.

Questions people ask

What knives do I actually need? A chef’s knife, a paring knife and a serrated bread knife cover almost everything. Here’s which kitchen knives you need.

Can chef’s knives go in the dishwasher? Hand wash them. Dishwashers dull edges and can damage handles.

Should I buy a set instead? Usually not, unless it’s a small set of good knives. See the best knife sets under $200.