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Best Chef Knives — Six Recommendations

best chef knives

Last updated 06.21.23Here are six recommendations that cover some of the best chef knives around—each produced by a different world-class knifemaker. This short list is designed not only to highlight quality chef knives, but to give you a sense of what’s out there (a lot!) and help you find the knife that’s right for you.

Manufacturing quality kitchen knives, especially hundreds at a time, is no simple task. It takes high-grade steel, skilled tradesmen, rigorous quality-control systems, and, ideally, your own heat-treating facilities (a very expensive proposition). Not all knifemakers are up to the task, especially a lot of newbie companies springing up like wildflowers. The kitchen knife brands in the list above—Zwilling J.A. Henckels, Wusthof, Messermeister, Global, MAC, and Shun—all have proven track records and lifetime warranties. Some have been making knives for hundreds of years.

The first three brands are centered in Germany, the last three in Japan. I have purposely contrasted German chef knives to Japanese in order to expose you to the two major approaches to kitchen knifemaking in the world today. Most chef knives you come across today are either from one tradition or the other, or are a blend. If you’re curious and want more on this, click on down the page.

KitchenKnifeGuru inspects chef knives

The chef knives I’m sweet on for this article range from $100 to $200—though if you monitor the ever-fluctuating prices you may grab a deal. They are by no means the top of the heap—for price tags in kitchen knifedom can get pretty steep, quickly getting into hundreds (or even thousands) of dollars. (Please read my article How to Buy a Great Chef Knife to get more backstory on how to choose the knife that’s right for you.)

If you’re concerned about moola, please remember that your best chef knives, depending on how hard you use them and how well you take care of them, can easily last 25 years or more. I’m not exaggerating. Plus, they’re the single most important tool in your entire kitchen. (What would compete, your large sauté pan?) If you dollar-cost average the price of one of the most expensive knives on this list (say, the Shun Classic for $185), over 25 years it would cost you a whopping $8 per year! So try to see the BIG picture.

If you’re in a hurry—do not pass Go, do not collect $200—go straight to the end of this article to Quick Takes or Pros and Cons.

Best Chef Knives Testing — Malarky

Although I own all six chef knives on this best chef knives list and have used them to chop onions, quarter cantaloupes, slice tomatoes, and more—I have not officially “tested” them. Huh?

Yep. I have declined to put these knives through a series of, supposedly, quantifiable kitchenistic tasks and use their perceived performance as a basis of rating each knife. Why? Because I don’t think it’s accurate or, in the long-run, truly useful to the consumer. Because, in the end, the main thing you’re testing is just how sharp the factory edge is. And, while it is more than nice to buy a chef knife with a razor-sharp factory edge—on average, the factory sharpitude of your new knife, even if you hone it religiously, will probably only last a year or two max. Not 25 years. Not even five.

So why make the sharpness of the factory edge the end-all criteria for whether or not a chef knife works for you? Especially if there’s another blade you love in every other way except that it doesn’t happen to be quite as out-of-the-box sharp.

No matter where you live, you can ship your favorite chef knife off to a top-notch professional sharpener and they will give you an edge sharper than most factories. There, problem solved. But other, more permanent, characteristics can’t be so easily tweaked. Like the feel of the handle. The weight. The size of the blade. The look and style of the knife. These you can’t change. . .so why not be happy with them?

best chef knives testing_red pepper

Don’t get me wrong, some kind of testing, including sharpness, can be useful. A quick perusal of Reviews of Professional Knife Sharpening Services will demonstrate I can be a manic tester. And don’t get me wrong again—you definitely want a chef knife that can take a fine edge and hold it. But in a review designed to help you choose a life-long kitchen partner (i.e. chef knife), absolute sharpitude from the factory shouldn’t be the only event, the prime criteria, for choosing one knife over another. Especially since razor sharpness can so easily be gained later on if necessary.

(Nevertheless, I do address the odds of maximum factory sharpitude near the bottom of this article under the heading Best Chef Knives Mostly Likely to Emerge from the Box Scary Sharp.)

testing best chef knives_3

Stainless Steel vs. High-Carbon Stainless Steel vs. Carbon Steel

All of the knives I recommend are stainless steel or as current marketers love to declare, “high-carbon stainless steel.” Is there a difference? Not much. All steel has carbon and all stainless steels have very similar amounts of carbon that might vary only by .5 percent. There’s not a dramatic difference (as far as the carbon’s concerned) between stainless steel and high-carbon stainless steel. . .it’s more in the name.

On the other hand. . .there is a huge difference between “high-carbon stainless steel” and just plain “carbon steel.” Carbon steel lacks a healthy dose of chromium (10.5 to 30%)—which is the element that allows stainless steel to resist corrosion. Thus, carbon steel can rust pretty darn easy while stainless cannot. On the other, other hand. . .high-caliber carbon steel can take a finer/sharper edge and hold it for a longer time than most stainless steels.

Soooo, as in most things in life (except chocolate), there are always trade offs. . .

OK. . .off we go!

• • •

Zwilling J.A. Henckels Professional S Chef Knife, 8-inch

BUY NOW $100–160 @ Amazon
Henckels Pro S chef knife

Zwilling J.A. Henckels is one of the largest knifemakers in the world and has been around since the 1700s. They produce over 24 different lines of knives (if you include Henckels Classic and others), so it’s especially important to be clear what model you’re buying.

Like most of Zwilling’s top-tier lines, the Professional S is manufactured in Solingen, Germany where their core factories are located. Zwilling/Henckels also has factories in Spain and, as a newer development, in Japan as well. It’s in Japan where they produce one of their latest creations, knives designed by Bob Kramer, the American bladesmith who has set the bar high for kitchen-knife quality.

The Professional S is forged from one hunk of steel—and with a bolster, a full-tang, and a three-rivet handle, it’s as classic as it gets. Although the handle’s been made to look and feel like wood, it’s not. Wood handles are no longer the norm (although they’re making a comeback!) and most manufacturers assume customers would rather have the longevity offered by a synthetic material. (Below: the Professional S handle close-up)

henckels_pro s chef knife_handle

I inherited a Professional S chef knife from my Mom and it has been one of the mainstays of our kitchen. I’ve always loved the feel—nicely balanced with a little heft, but nothing that tires my hand out (for the record, I don’t spend hours prepping). I got it professionally sharpened many moons ago and with regular honing its kept it’s edge. Believe it not, it can still slice tomatoes. This is proof the steel (though by no means the hardest out there) has been properly heat-treated.

In order to be up-to-date for this review, I took a close look at a brand new Professional S to compare to my older one. No surprise, Zwilling has upgraded in the intervening years, converting the finish on the handle to matte (much hipper) and making and the blade thickness a touch thinner (to compete with the Japanese invasion). Otherwise, everything else seems unchanged—same blade shape, same handle, same great feel.

I confess, I was curious about mildly testing the factory-edge sharpitude of this new Professional S because, to the touch, it appeared quite decent. So I ran it through my newsprint magazine cutting test (see Reviews of Professional Knife Sharpening Services) which it passed with flying colors, easily slicing full half moons. While this is only one, solitary knife, it’s definitely a good sign.

The Professional S comes in two sizes, an 8-inch and 10. (There’s also a 6-inch, but that’s too small for an all-purpose blade.)

Please be aware that Zwilling/Henckels makes a very, very similar model of chef knife, the Henckels Classic, which is manufactured in Spain and goes for less than half the price of the Professional S. (To add to the confusion, it used to be called the Henckels International.) Although it’s a respectable forged knife, it’s not hewn in Soligen, Germany, does not go through the same heat treatment, and isn’t as beautifully finished. (Below: Henckels Classic chef knife—in a photo it appears identical to the Professional S.)


The Henckels Classic has garnered some positive press because it’s an especially good bang for the buck. It deserves it. Nevertheless, for the long-term, and if you appreciate finer finishing, I think the Professional S is a better investment. And rest assured, if you were to compare them side by side, handle them both in your hands, you would be able to tell them apart.

FEEL FACTOR | Handle girth: average / Weight: 8.75 oz / Total length: 13.25 inches

The Zwilling J.A. Henckels Professional S is the heaviest and thickest of the roster of knives in this review (it pretty much ties with the Messermeister Meridian Elite Stealth in weight)—but it’s really not all that heavy or thick. Most home cooks are accustomed to this weight and enjoy the way its gentle, gravitational pull helps them when they slice downward. But some may opt for lighter and nimbler.

The only time I’ve noticed the thickness of the blade slowing things down a tad is when doing horizontal slices into an onion (the first series of cuts out of three when dicing an onion like a pro). For the remaining, vertical, slices, it’s not much of an issue.

See my Best Chef Knives Specs chart at the end of the reviews to compare specs for all the knives. (Note: All specs listed for Zwilling/Henckels are for the latest model.)

More Options

• Zwilling/Henckels now makes the Pro line (no “S”) that sports a stripped down bolster which makes the blade easier to pinch grip as well as sharpen. The blade also has a slightly different shape—a steeper curve to the belly and a longer flat area. (See photo below.) Contrary to the Henckels Classic, the Pro is made in the same German factory as the Professional S, touts the same level of quality, and it’s price reflects it: Zwilling J.A. Henckels Pro Chef Knife, $120–160 @ Amazon / Sur la Table Zwilling J.A. Henckels Pro chef knife • If you’d rather have a classic-shaped blade (as in the Professional S), but like everything else about the new Pro, you can get the Pro “Traditional.” Zwilling J.A. Henckels Pro Traditional Chef Knife, $120–160 @ Sur la Table • If you prefer to buy Wusthof—which I discuss below—they make a very similar model to the Professional S: Wusthof Classic Chef Knife, $150–200 @ Amazon / Sur la Table

Wusthof Classic Ikon Santoku, 7-inch

BUY NOW $130–200 @ Sur La Table / Amazon Wusthof Classic Ikon santoku

Wusthof is the other of the “Big Two” German knifemakers, and some pros swear by it over Henckels because they feel the quality is higher. Not sure if this perception is justified, but it’s probably aided by the fact Wusthof has been family-owned and run for almost 200 years. Interesting enough, both Wusthof and Henckels are manufactured in Solingen (along with dozens of other blademakers) which is one of the knife-making capitals of the world.

I recommend looking at the Wusthof Classic Ikon santoku as a contrast to a traditional chef knife because:

1) it’s a santoku, Japanese-style blade, which many home cooks prefer. It gives you the width of a longer knife without the more cumbersome length. And it’s noticeably thinner and lighter than your standard, German 8-inch chef knife. This thinness gives you less resistance when slicing through dense materials like carrots and squash. A big plus!

2) the Classic Ikon curved handle might feel better in your hands

3) it looks cool.

“Whether or not you like a bolster is up to you, it is no measure of quality. . .”

Like the Henckels chef knife above, this santoku is fully forged and has a full tang. But, unlike the Henckels, it does not host a full bolster. Whether or not you like a bolster is up to you, it’s no measure of quality—but not having one will make the knife easier to sharpen.

The Classic Ikon santoku also features a scalloped edge that is all the rage—to, theoretically, keep food from sticking. (This is most effective for only certain kinds of slicing, but it sure looks cool.) Because this model is in the Japanese-style, but made by a German knifemaker, I would call it a hybrid. (Henckels makes santokus as well.)

If you like the santoku style, but don’t care about the Ikon’s curvy handle and would like to save some cash, check out the santoku Wusthof makes in the Classic line. The feel will vary slightly (because of the different handle), but the blade itself will be exactly the same. You’re paying extra for the handle.

FEEL FACTOR | Handle girth: slim / Weight: 7 oz / Total length: 12 inches

I love using this Wusthof santoku to slice up melons, mince onion for guacamole, and to perform pretty much any other kitchen-knifeian task. The only time I feel it’s compact size gets slightly overwhelmed is when fine-chopping large quantities of zucchini, carrots, and other veggies.

Wusthof Classic Ikon santoku, 7-inch

Though the curved handle is a touch slimmer than your average chef knife (aka the Henckels above), it’s ergonomically satisfying. It’s also lighter—but definitely doesn’t feel like a toy. Plus, I must admit, I don’t mind the oohs and aahs I get when wielding it in front of guests. (So shallow, I know.)

Although I have had this knife professionally sharpened, I distinctly remember it being very sharp straight from the factory. I acquired three Wusthof blades around the same time—a santoku, a nakiri, and a chef knife—and the two Japanese hybrids were noticeably sharper than the chef knife. All three had been sharpened using Wusthof’s patented PEtec sharpening system (using laser guides for accuracy and consistency). But I think because the santoku and nakiri are thinner blades, the PEtec system gave them finer/sharper edges. No complaints here!

Don’t forget to peruse my Best Chef Knives Specs chart at the end of the reviews to compare specs.

If you want to learn more about all things Wusthofian, make sure to visit Wusthof Knives—a Buyer’s Guide.

Santoku Knives

Two of my Best Chef Knives entries are, technically speaking, not chef knives at all. They’re Japanese-styled santoku blades (santoku means “three virtues” in Japanese). But I have included them as alternatives to the standard 8-inch chef knife for those of you who feel intimidated by a larger knife, or simply prefer using a smaller-sized blade. For the majority of kitchen tasks, you might not miss the extra inch and appreciate the smaller footprint.

I easily slice up large onions, yams, and honeydews with my santokus (although if you feast on large watermelons all summer long, you might prefer a larger knife). It’s amazing how many tasks I can get done with a “three virtues” blade—but I am cooking for a family of three. If you’re prepping meals from scratch five-nights-a-week for a family of four or more, then I would point you towards a standard 8-inch chef knife (or maybe even longer). It’s better suited for the pure volume of food. (By the way, even though santokus lack a pointy chef-knife tip, I rarely miss it.)

If you go the santoku route, please be aware to buy a 7-inch and nothing smaller. Most models come in two sizes, and the smaller (around 5-inches) is definitely not long enough to serve as your mainstay kitchen knife.

Messermeister Meridian Elite Stealth Chef Knife, 8-inch

BUY NOW $125–150 @ Amazon / 9-inch, $130–170 @ AmazonMessermeister Meridian Elite Stealth chef knife

Messermeister knives, like the name sounds, are rooted in Germany—manufactured in the very same German town (Solingen) as the preceding knives from the Big Two. While Messermeister is not as familiar a name as Henckels and Wusthof, they’re no less revered for their quality. As a matter of fact, their forging process (Meridian Elite is hot-drop hammer forged) is closer to the older style of doing things than either Henckels or Wusthof.

The Meridian Elite Stealth makes my Best Chef Knives list for a couple of reasons:

1) it’s highly recommended by Chad Ward in his book An Edge in the Kitchen as being super-sharp. It comes from the factory with a highly polished edge that Ward claims is superior to any of the “big-name knife brands” and will hold it for a substantial amount of time

2) it has a partial bolster which makes it easier to sharpen (and is a nod to Japanese knives).

Messermeister has been a trailblazer in German kitchenknifedom. They were the first to produce a forged chef knife without a full bolster (yes, before Wusthof and Henckels), and. . .the first to sharpen their blades to a sassy 15-degree angle. (The old German standard being 20-22 degrees.)

“The blade on a Stealth chef knife is about 25 percent thinner and (thus) 10 percent lighter…”

They’re also the first to manufacture an alternate version of their premium forged lines which they name “stealth.” The blade on a Stealth chef knife is about 25 percent thinner and (thus) 10 percent lighter than the traditional model. Less resistance while slicing and less weight to fatigue your arm. A home cook might not notice much difference. But a pro, wielding the blade eight hours a day, surely should. Cool idea, to offer the customer a choice!

I definitely prefer the Stealth version of the Meridian Elite and that is what I recommend. I found the thickness and weight of the original a bit unwieldy. Nonetheless, some cooks love the feel of a weighty blade and may not mind the thickness. More power to them—they can acquire the original. (For the record, the original Meridian Elite 8-inch is a little over an ounce heavier and almost a millimeter thicker than the Stealth.)

FEEL FACTOR | Handle girth: average to slim / Weight: 8.38 oz / Total length: 13.5 inches

As you would assume, this puppy feels very similar to my beloved Zwilling/Henckels Professional S except that the Messermeister’s handle happens to be slimmer. (This is true for both the Original and the Stealth.) So if you enjoy the feel of a traditional German chef knife, but wouldn’t mind a more svelte handle, you might prefer Messermeister over Henckels. I’m on the fence myself—it depends on the day.

(Below: Zwilling/Henckels, Wusthof, and Messermeister—the Messermeister sports the widest blade and, along with the Wusthof, has a half-bolster for easier sharpening.)

Henckels Wusthof Messermeister chef knife handles

Along with the slender handle, the Meridian Elite Stealth’s blade is ever-so-slightly thinner (than the Professional S) and ever-so-slightly wider at the heel. Plus, the overall weight is lighter by almost half an ounce. So what do these subtle differences mean? 1) You’re getting slightly less resistance. I’ve already discussed this, so, by now, you should know what that means. 2) More chopping dominion—the spine stays above the food. 3) More mobility, less clunkiness. These are all positives in my book and warrant giving the Messermeister serious consideration.

Performance-wise, the Messermeister has put me in a pickle and is one of the most glaring reasons I refuse to judge these six recommended knives strictly by their factory edges. Let me explain. . .

I’ve acquired three different Messermeister forged chef knives: two 8-inch chefs—the original Meridian Elite and the Stealth; plus, a 9-inch Oliva Stealth (see the box below). All three blades are of the same caliber—the Oliva distinguishing itself with an olivewood handle.

“Knife Nerds!! See my Best Chef Knives Specs at the end of the reviews to compare and contrast.”

Out-the-box, the Oliva sliced a tomato effortlessly while with other two had problems. Because the cutting edges (on all of the Messermeisters) were thin and finely ground, and the blades beautifully polished, and, good old Chad Ward was so enamored of them, I figured the Meridian Elites might still have possibilities. So I tried steeling them with a ceramic hone (only half-a-dozen swipes per side) which probably put what’s called a miro-bevel on end of the edge and allowed them to slice through ‘maters just like the Oliva. Problem solved.

Is this what a consumer should be prepared to do? No, of course not. But if a knife or two slips by a high-grade knifemaker’s quality control, it doesn’t necessarily mean that manufacturer’s knife line is categorically inferior to that of another manufacturer. It all depends. The most important thing for the consumer to do is get as educated as possible and not judge solely by a single knife’s sharpitude. Especially if there are other aspects of a knife’s design that make them sweaty (yeah, I know, time to visit a therapist).

Messermeister Oliva Elite Stealth, 9-inch

BUY NOW $180–220 @ Amazon / 8-inch, $150–190 @ Amazon
Messermeister Oliva Elite Stealth, 9-inch chef knife

Wow, am I a sucker for the olivewood handle. I was so taken by its beauty, the earthy feel of the unfinished wood, and the comfort of its curviness, that I almost swapped out the Meridian Elite in this list for the Oliva. Actually. . .I would have—if I hadn’t already taken all the group photos.

As for the rest of the knife—forged stainless-steel blade, high-grade finishing—Messermeister quality is all present and accounted for.

FEEL FACTOR: Handle girth: average to chunky / Weight: 7.75 oz / Total length: 14.75 inches / Width at heel: 2 inches / Spine thickness: 2.7 mm

As you might guess, the handle on the Oliva not only looks different, but feels quite different from the Meridian. It’s bigger, it’s chunkier, it’s more to hang onto. As a matter of fact, it sort of ties with the Shun as chunkiest handle in this list of knives. I absolutely love it. . .but I probably lean towards heftier handles. Although, in general, I’m not very fussy and I find my hand easily adapts to the shape of whatever it’s holding (as long as it’s sharp!).

Another unexpected benefit of the Oliva Elite Stealth, 9-inch (the only size Oliva I’ve sampled so far) is that, even though it’s long, it’s light. At 7.75 ounces, it weighs even less than the 8-inch Meridian Elite Stealth and Henckels Pro S. This is mainly due to the fact that the Oliva is constructed with a partial-tang—i.e. the steel from the blade does not run all the way through the handle to the end.

Full-tang used to be one of the must-haves in a quality chef knife, but those days are long gone. We’re not butchering buffalo haunches here. So if you’re in the market for a longer chef knife, but are concerned about arm fatigue, or simply have an aversion to weighty cutlery, the Oliva 9-inch is an excellent option.

Best Chef Knives w/Oliva

I’ve only got two quibbles:

1) Balance: The balance on the 9-inch is tipsy toward the blade. I rarely, if ever, notice. But if you’re finicky about balance, then it might bug you. For what it’s worth, the 8-inch Oliva should be more evenly balanced because there’s an inch less steel in the blade to tip it forward.

2) Finishing: The olivewood handle, from the factory, is virtually unsealed. So you must make a habit of rubbing it with mineral oil to protect it. You can use the same exact oil you should be using on your wooden cutting boards.

The Oliva Elite only comes in Stealth.

German versus Japanese Chef Knives

OK, I’ve touched on this already, but let me spell it out more clearly: The main differences between a German-made and Japanese-made chef knife are: 1) the thinness of the blade, and 2) the steel they’re made of. As a general rule, German knives are thicker than Japanese and hewn from steel that is not quite as hard. This is a design choice, not a manufacturing defect.

Let’s talk about thin. A thin Japanese blade feels a) lighter in your palm and b) glides more easily through food—especially denser stuff like potatoes, pork loin, etc. While you may grow to appreciate the smoother slicing, it’s not the sort of lightening-bolt event that’s going to make you jump up and down crying, “Eureka, eureka!” It’s subtle. On the other hand. . .the lack of weightiness will immediately make an impression on you. And it will take you a while to totally acclimate to it. That’s OK, it’s worth getting used to.

In addition—a thinner blade makes the knife a bit more delicate, easier to permanently bend or (believe it or not) break through prying or torquing.

best chef knives_cabbage test

Let’s talk about steel. Steel is a monster topic, but the Cliff Notes version is that the make-up of steel and the way it’s heat-treated can affect the way that steel behaves considerably. The steel in a German knife will tend to be tough and able to withstand abuse, but won’t be as hard as Japanese steel. Thus, the cutting edge will wear down more quickly and need to be sharpened more often. Japanese steel will tend to take a finer edge and hold it longer. But because its hardness also makes it brittle, it’s more likely to chip or crack under stress (i.e. mistreatment). It’s simply not as pliant or forgiving. You must take greater care.

Neither steel is perfect. So it’s up to the cook to understand what kind of knives they need in their kitchen and be aware of their strengths and weaknesses. For what it’s worth, I use both German and Japanese chef knives and rarely am I conscious of specifically choosing one over the other. But when I am conscious of it, there’s a very good reason.

What does all this mean in the real world?

  • If you happen to knock a Shun chef knife (Japanese-made) off the counter on to a ceramic tile floor, you’ll be lucky if you don’t break a tip. Seriously.
  • If you can’t be bothered to regularly steel/hone your knives, a Japanese chef knife will probably stay sharper for a longer time. (But if you hone regularly, you won’t notice as much a difference.)
  • If you power through a chicken joint with a German knife, you will temporarily dull the edge, but probably not hurt it. But if you try the same trick with a Japanese blade (especially the last two in this list), you will seriously risk cracking or chipping an edge.

Moral of the story? German and Japanese chef knives both have their day. But don’t buy a Japanese knife unless you’re ready to care for it. Otherwise, you risk being sorely disappointed.

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Global Classic Santoku, 7-inch (G-80 or G-48)

BUY NOW $90–130 @ Amazon / Sur La TableGlobal G-48 santoku

Global revolutionized the kitchen-knife world in the 1980s by creating a series of high-performance knives that were on the cutting edge of fashion (forgive the pun), yet still affordable. Like traditional Japanese knives, they’re extremely light with a thin, razor-sharp edge. Yet in overall shape and design, they often owe as much to Western tradition as Japanese. That’s why I call them Japanese hybrids in that they graft one tradition of knifemaking onto another.

Most of Global’s knives are not forged, but made of a high-quality stainless steel that has been tempered and heat treated to new levels of sophistication. Global uses their own proprietary steel which they dub Chromova 18. Although its composition is very similar to the steel used in the German-made knives in this list (X50CrMoV15), that doesn’t mean it performs identically. There’s a lot more to steel than just a list of condiments.

If you’re in a hurry. . .scroll down to Quick Takes and Pros and Cons.

If you review my Best Chef Knives Specs chart, you’ll see that the G-48 santoku is the thinnest and lightest of my recommended knives. This hints at why it’s so good at slicing (and doing everything else, for that matter) and why many professionals, like the late Anthony Bourdain, have a thing for the Global brand. It also doesn’t hurt that Global knives have long had a reputation of coming from the factory uber-sharp.

While the shape of the blade on the G-48 (G-80) is similar to the Wusthof santoku, the balance and feel is quite different. To say nothing of the styling. No major knife brand stands out as so stunningly modern. Also—although it appears the knife is made of a single piece of steel, it’s not. It’s actually three—the blade, and two sides of the handle which have all been welded together. (Interesting detail: Global injects the perfect amount of sand into the hollow handle to make it balance correctly.)

Global G2 chef knife w/orange

If you prefer a more traditional, chef-knife shape, but are still attracted to Global’s modern design, you should definitely audition the G-2 chef’s (shown above). The manufacturing process is identical to the G-48 santoku and it’s probably one of Global’s most popular knives. Or, if you’re curious about Global’s newest creations, I’d recommend checking out the SAI-01. The SAI’s sandwiched-steel construction departs, slightly, from that of the Classic collection, but the quality is just as high (or higher). And the textured, hammered-steel surface breaks new ground for Global.

FEEL FACTOR | Handle girth: slim / Weight: 6 oz / Total length: 11.75 inches

Even though it looks like it might be slippery, the pebbled handle grips quite well. It’s been specifically designed to hug your fingers. I don’t like slippery knives and this is not one of them.

Global santoku_handle

I’ve owned this santoku for over a decade and have had it sharpened only once by my favorite professional sharpener, Bozman [Seattle] Knife Sharpening. That would attest to the fact that Global’s steel holds its edge very well indeed. I’m embarrassed to admit I treasure it’s sharpitude so much I resist doing much chopping with it, but save it mainly for slicing. Which it does amazingly! (Crazy, I know.)

Again as with the Wusthof santoku (or any knife with less than an 8-inch blade), if you chop up large quantities of vegetables on a regular basis, you will feel a bit overwhelmed. It will cost you more time. That is the main liability of a slightly shorter blade. But. . .if you perform this kind of prep work, say, only once a month, I wouldn’t worry about it. The Global santoku can carry the day—maybe a touch easier than the Wusthof.

Watch my video, How to Chop an Onion Like a Sous Chef, to see the G-48 in action making quick work of the kitchen’s favorite root vegetable!

Kitchen Knife Basics

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Kitchen Knife Basics

For all you eBook junkies who would rather snuggle up with with an iPad than click and scroll on a computer. Kitchen Knife Basics ($7.95) has got all the core material from the KitchenKnifeGuru website, but in an easy-to-read format that only an eBook can offer. You’ll learn about the most common edge styles for kitchen knives, what a hone (or steel) is and exactly how to use it, how to find and choose a quality sharpening service that’s not expensive—and much much more. You can even download a sample if you just want to get a taste!

MAC MTH-80 – Professional Series Chef Knife with Dimples, 8-inch

BUY NOW $120–145 @ AmazonMAC MTH-80 Professional Series chef knife
MAC knives are one of the best kept secrets of the consumer kitchen knife market. Professionals rave about them with celeb chefs like Thomas Keller and the late Charlie Trotter unabashedly endorsing them as the ultimate cutting machine. But ask your average home gourmet, and odds are they’ve never heard of them. That has changed some in the past few years due to internet marketing, but MAC is still under the radar.

Japanese designed and manufactured, like Global, they’re a new breed of kitchen knife, a hybrid—that incorporates the harder and thinner Japanese steel with a Western-shaped blade. They’re not as stylish as Global, but probably even sharper. And (like Global) they’re also not forged, but highly machined.

The MTH-80 Professional is the workhorse of MAC’s various product lines and I’m guessing it’s the most popular because it offers the maximum sharpitude for your dollar. Plus, the welded-on bolster creates an unusual combination of super-thin blade with added weight that keeps it balanced in your hand more like a German-style knife. According to Gourmet Magazine, a MAC MTH-80 compared to your average chef knife is “the difference between a minivan and race car.” Care to take one out for a spin?

(Note: Please be careful not to confuse the MTH-80 Professional with the TH-80 – Chef Series 8-Inch Chef Knife with Dimples, a lower-level model that goes for $40 or more less.)

FEEL FACTOR | Handle girth: slim / Weight: 7 oz / Total length: 12.75 inches

The MTH-80’s handle is on the slim side. For your average gal, and guys like me with smaller hands, this might be perfect. But if your chefing hand is large-ish and you want the handle on your chef knife to fill it, the MAC might, literally, leave you empty handed. (Below: MAC and Shun handles—Best Chef Knife with the smallest grip area next to the largest.)

MAC vs. Shun_handle grip

Also: the shape of the blade on a MAC MTH-80 differs from your typical Western chef knife—it’s narrower at the tip, then gradually widens out to the heel. It’s not as consistently wide as its German cousins, closer to what the Japanese call a gyoto. The narrowness makes it nimble for slicing, while the width is still there where you need it most, close to the handle. But if you are accustomed to a more evenly broad blade, you’re going to need to make adjustments.

I don’t want to harp on this, but it’s worth noting: Of all the knives in this list, the MAC is the most guaranteed to come from the factory with a blistering sharp edge and keep it. Yes, MAC’s manufacturing formula helps—but it’s also their rigorous quality control.

MAC’s head of marketing for the U.S. told me that in recent holiday seasons, they can barely keep up with orders. Why? Because they will not allow customer demand to put undo pressure on quality. They’d rather maintain the brand’s integrity, than sell more knives. Music to my ears. . .and not a strain you hear much in this age of instantaneous factory to market.

For more recommendations on Japanese chef knives, make sure to visit: Best Japanese Chef Knives — Six Recommendations.

Final note: From the MAC warranty materials: “Do not cut on hard items (bones, frozen foods, shells, squashes, cheeses, chocolate).” Do you need any more proof that you must be mindful with a Japanese blade—this one in particular? Revel in the sharposity, but treat it like a lady.

(And if you’re ready to compare fine points between knives, don’t forget my Best Chef Knives Specs chart at the end of the reviews.)

Miyabi Kaizen II paring

Miyabi Kaizen II Paring Knife, 3.5-inch

BUY NOW @ Sur La Table

Yeah, I know, this is supposed to be about chef knives. But this is one gorgeous paring knife that will skin a peach like there’s no tomorrow. Damascus-patterned steel wrapped around the latest hi-tech core that will take a fine edge and keep it. I bought one for myself a year ago and I still get a secret little thrill every time I slice up an apple. It’s light, but stays in your hand because the handle has some girth.

Miyabi, as the name suggests, is a true-blue Japanese knife manufacturer acquired by Henckels in 2004. The majority of Miyabi knives available in the U.S. are Japanese/German hybrids—thin Japanese blades designed in the shapes/functions Westerners are accustomed to (chef knife, paring, boning, etc).

Of course, if what you really need is a chef knife, then scope out the Miyabi Kaizen II which is often on sale. The Miyabi brand exudes so much quality and style that soon I’ll need to add it to the list as Recommendation #7.

Shun Classic Chef Knife, 8-inch

BUY NOW $130–185 @ Amazon / Sur La TableShun Classic chef knife

Shun, along with Global, is one of the most popular and well-known Japanese brands in the U.S. of “A.” It’s no wonder their flagship line, Shun Classic, is very attractive and very sharp. They’re manufactured in Seki City, Japan, which, along with Solingen, is another knife-making capital.

Don’t let the beautiful Damascus design on the blade fool you—it’s much more than a pretty face. Sandwiched between 32 layers of swirly-patterned softer steel (16 layers per side) lies a slim, hard core that creates the edge. At Rockwell 61, it’s harder than all the knives on this list. Which gives it the ability to hold a 16-degree edge for a very long time.

The sandwiched construction—derived from samurai swords—has a dual purpose. First, and foremost, it protects the hard but brittle core and allows the knife to flex without cracking or breaking. Second, the 16 layers on each side host the intricate Damascus pattern that embellishes the blade.

DAMASCUS STEEL Traditionally, “Damascus steel” referred to a centuries-old technique (from the Middle East) of melding layers and layers of metal, not only to decorate, but to forge incredible strength, flexibility, and sharpitude into a sword. It could empower you with the ability to slice your enemy’s saber in two. . .that kind of thing. This Damascus technique was, supposedly, lost. As of late, the term Damascus has been more widely used to describe a patterned visual effect created with very thin layers of steel. More style than structure. But the legend of Damascus’s cutting power still lives on and there are master bladesmiths who feel they are rediscovering it.

I must admit when I first unpacked my new Shun 6-inch chef knife a few years back, I was stunned at how light it was. For someone accustomed to weightier German blades, the lightness felt almost chintzy. Silly me. Over time, I’ve now come to fully appreciate the way the lean, sleek blade can slice through denser foods with less resistance than my thicker German knives. Don’t get me wrong, I’m not ready to abandon ship—but it’s great to have Shun as an option.

FEEL FACTOR | Handle girth: average to chunky / Weight: 7.38 oz / Total length: 13.5 inches

Another reason the Shun Classic is on this Best Chef Knives list is its babelicious Pakkawood handle. Pakkawood is a man-made laminate, similar in construction to plywood, except that it’s many more layers sealed under super-high pressure with a resin. It’s easy to care for, highly water resistant, and just like natural wood, no two handles are identical.

Along with it’s beauty, the shape of the Shun handle, derived from traditional Japanese blades, reads distinctive to Westerners. The rounder, D-shaped contour fits certain cook’s hands better than those of other knives. So, if a typical Western-style knife handle has never felt comfy enough, here’s another way to go. (Below: Shun Classic chef knife handle close-up)

Shun Classic chef knife_handle close-up

Of the three Japanese-made blades, the Shun is the largest blade in total square inches. If you look at the “Width at Heel” number on my Best Chef Knives Specs chart, it won’t be evident. But if you combine the Shun’s width with it’s actual blade length (longest of all the knives), you can begin to see just how sumptuous the blade is.

What does this mean in practical terms? For one thing: If you chop a lot of veggies in your kitchen, the Shun’s spine will ride hide and not get lost in the mound of choppings. This will hold true for the Henckels and Messermeister as well who take up similar amounts of real estate. And, if instead of the Wusthof santoku, you opted for one of Wusthof’s standard chef knives, it would hold true for it as well. These are broad, high-riding knives which allow for bountiful scooping (of those mounds of chopped vegetables) into soup pots. So if that’s your schtick—put these knives at the top of your list.

Shun Classic Blonde chef knife

Shun has a number of other knife lines worth looking into (Premier, Dual Core, Kanso) which tend to go up in price from here. They also do, what I call, “spin-offs”—which keep the same basic blade and design, but simply swap out the handle. One of their latest is the Classic Blonde—the same exact knife (as the Shun Classic), but with a pale Pakkawood finish for the handle (see above).

Want to see to the Shun Classic chef knife in motion? Watch How to Cut a Pineapple Like a Pro where KitchenKnifeGuru wields a six-incher on an innocent pineapple!

Dive deeper into other Shun knife lines (which are all high-quality) and visit Shun Knives: a Buyer’s Guide.

Best Chef Knives Specs

Weight (ounces):8.7578.38677.38
Blade length—actual cutting edge (inches):7.636.637.636.757.888.19
Overall length (inches):13.251213.511.7512.7513.5
Width at heel (inches):1.811.691.941.811.941.88
Thickness at spine (mm):
Handle length—grip area (inches):
Handle girth:averageslimavg to slimslimslimavg to chunky
*HRC (hardness):575857-5856-5856-5960-61
*Rockwell Hardness (or HRC) is an internationally recognized system for evaluating the hardness of steel. Most kitchen knives run somewhere between HRC 56 to HRC 61. The higher the number, the harder the steel.

Visual Comparison of Chef Knives Only
Notice how the MAC’s handle and blade shape stand out from the rest.
best chef knives_chef knives only

Overall Length
Left to right from longest to shortest in overall length.
best chef knives_overall length

Width at Heel
The knife with the narrowest width at heel (Wusthof) next to the widest (Messermeister).
best chef knives_width at heel

Best Chef Knives Mostly Likely to Emerge from the Box Scary Sharp

OK, I still can’t resist giving you some kind of broad roadmap regarding the cutting performance of these recommended knives out-of-the-box. (You know you want it, don’t you?) So lets make a prioritized list.

The data for this list comes from informally testing the factory edges of brand-new knives, as well as professionally-sharpened edges of used knives, on 1) ripe greenhouse tomatoes, 2) news print, and 3) other veggies and fruits (including melons, onions, carrots, etc.). Plus, 4) using the knives in various everyday kitchen-knife tasks, 5) understanding their construction and the make-up of their steel, and 6) gathering opinions through the kitchen-knife grapevine. (Below: Best Chef Knives onion-cutting tests)

best chef knives_onion testing

The knives grouped in twos are too close to call. The biggest noticeable difference in probability of factory-edge sharpitude should be between the three main groups.

1) MAC MTH-80 – Professional Series Chef Knife
2) Global Santoku (G-48)
3) Shun Classic Chef Knife
4) Wusthof Classic Ikon Santoku
5) Zwilling J.A. Henckels Professional S Chef Knife
6) Messermeister Meridian Elite Stealth Chef Knife

Just remember: No matter what knife you buy—after it has been used for a year or two, and then sharpened by a quality professional sharpening service—it’s cutting performance will be very very close to every other knife on this list. What matters most in the long run is high-caliber sharpening followed by zero abuse and regular honing. These will guarantee kitchen-knife nirvana. Not the ultimate chef knife. . .


Haven’t had enough? Check out my favorite kitchen knife sets at Best Chef Knife Sets.

Quick Takes — Best Chef Knives

Most Indestructible

Forged German steel through and through, Henckels and Messermeister will feel the most solid. While there is nothing to be gained by beating up your kitchen knives, these will put up with the most abuse.

Light and Nimble

The MAC, Global, and Wusthof should be at the top of your list if your need a-gile, mo-bile. . .

Most Beautiful

The Shun and Global would be hard to beat. The Shun is designed in classic contemporary; the Global in high-tech modern. The Wusthof also, with it’s curved handle, has some extra swish. (And rest assured, there’s no sacrifice of performance for looks in any of these knives.)

Most Traditional

Knowing you want a knife with a classic look and feel that will never go out of style, the Zwilling/Henckels is your man (or the Wusthof Classic). These are the closest to a vintage chef knife.

For Smaller-Size Hands

If you have smaller hands and want your knife to fit snuggly, the Wusthof, MAC, and Global should be your first picks. The handles on all three are more streamlined and less bulky.

For Larger Hands

If you have larger hands or simply enjoy a meaty knife handle, the Shun wins hands down—followed by Henckels and Messermeister. The handles are long and the width of the blades should keep your knuckles from banging the countertop. (Actually, the Global will work pretty well in this regard as well—it’s pretty roomy.)

Master of Sharpitude

Finally, if you crave sharposity, if you’re aching to get your paws on one of the meanest slicing-and-dicing machines on the planet—go with the MAC. You will not be disappointed. (Though Global should give it a run for the money.)

Pros and Cons — Best Chef Knives

Zwilling J.A. Henckels Professional S Chef Knife

Zwilling J.A. Henckels Pro S chef knife

› Classic design and feel
› Durable, tough steel; can withstand hard/tough foods; hard to chip, crack, or break
› Weighty (although this is both a pro and a con depending on your preference)
› Softer steel requires sharpening more often

Wusthof Classic Ikon Santoku

Wusthof Classic Ikon santoku

› Stylish, unusual design
› Curvy ergonomic, handle; slimmer than traditional
› Compact, but broad blade
› Durable, tough steel
› Thinner blade, less resistance; sharp factory edge
› Not as easy cutting cumbersome veggies/fruits or chopping large quantities
› Softer steel requires sharpening more often

Messermeister Meridian Elite Stealth Chef Knife

Messermeister Meridian Elite Stealth chef knife

› Classic design; but slightly thinner and lighter
› Slightly wider/longer blade than Henckels
› Slimmer handle
› Durable, tough steel; slightly harder HRC than Henckels, might not need to sharpen as often
› Weighty (but slightly less than Henckels)
› Factory edge might need minor honing/touching up
› Softer steel requires sharpening more often

Global Santoku (G-80 or G-48)

Global G-48 santoku

› Modern, distinctive design
› Thin blade (less resistance), but pretty durable
› Light feel
› Slim handle
› Reputation of super-sharp factory edge
› Steel a blend of East meets West—hard, but not overly brittle
› Compact length, but full width
› Handle a touch less grippy
› Must be a touch more careful than with traditional German knife

MAC MTH-80 – Professional Series Chef Knife with Dimples

MAC MTH-80 Professional Series chef knife

› Hybrid East-meets-West design
› Thin blade (less resistance)
› Nimble and light feel, but full length
› Slim handle
› Reputation of razor sharp factory edge
› Harder steel, thus finer cutting edge and better retention
› Must be extra careful because of thinness and harder steel (bones, etc.)
› Cannot use on hard, dense foods like autumn squash, block chocolate, etc.

Shun Classic Chef Knife

Shun Classic chef knife

› Beautiful Damascus blade and Pakkawood handle
› Largest blade, ideal for chopping; lighter than comparably-sized Western knife
› Substantial, non-Western style handle
› Reputation of very sharp factory edge
› Hardest steel of all knives in this list, thus best retention
› Must be extra careful because of thinness and harder steel (bones, etc.)
› Cannot use on hard, dense foods like autumn squash, block chocolate, etc.
› Don’t drop on hard floor or porcelain/steel sink!

• • •

Six up, six down! As you can see, there are a lot of wonderful knives out there. Hopefully this short list of best chef knives has given you a taste of the possibilities. Remember, stay with quality brands—there’s no free lunch—and stay with what feels and works best for you. It’s your body. It’s your kitchen.

And don’t forget the motto: “Have fun in the kitchen!”

KitchenKnifeGuru consults with Crystal

331 Responses

  1. First of all, thank you for all this great information!

    I’m in the market for my first decent knife and I have a small hand so I appreciate the “small hand” recommendations. Here’s the twist—I have cerebral palsy affecting my left side. I have minimal feeling and low mobility in my left hand. I have to keep my fingers tucked and I must make modifications when using a knife for safety reasons and I, obviously, rely very heavily on my right hand.

    I had kind of decided upon the Henckels knife because of the large bolster which makes me feel much safer—until I saw your recommendations for small hands. So my question is this: Is the Henckels handle overly large to the point that it will likely feel uncomfortable in my hand? If so, do you have any other recommendations for small hands but with large bolsters? I’m not really familiar with the Japanese Stryker brand, but I am open to using them as long as they have a large bolster.

    Thank you in advance for any insight you can provide.

    1. Hi Summer,

      I would love nothing more than to be able to say, “The Wusthof Blah Blah knife is the perfect chef knife for you. Buy it.” But your situation is so unique that I don’t think there’s a simple, guaranteed solution.

      I have no doubt that you can find a knife that will work for you—and the Henckels Pro S may very well be that knife. And then, again, it may not. What I can tell you is that the size of the handle on the Henckels Pro S is average. It’s a standard, traditional size.

      Here are some chef-knife-searching tips. You need to be:
      – patient, not in a rush

      – willing to make mistakes—which might mean buying a knife, using it, and then deciding it’s not for you

      – ready to visit as many bricks-and-mortar stores you can to physically audition knives. Also, ask friends if you can audition their knives. In your case, especially, trying to guesstimate, long-distance, what chef knives will feel right and offer safety is not going to be very effective.

      Other thoughts:
      – I’m not absolutely convinced that you must have a knife with a bolster for protection. Have you actually tried chopping with chef knives without bolsters or with only half bolsters? Because the heels of these types of knives are never sharp and many have a thickness to them that feels very safe. You might find that the size of the handle, and the weight of the knife, might offer a larger margin of safety than having a bolster.

      – Santoku knives, in general, might be a good bet. They’re not as long and unwieldly as 8-inch chef knives, yet they’re wide enough to handle chopping onions and larger jobs with ease.

      – Consider a six-inch chef knife—like the santoku, it will be more compact. All the brands/models in the review above offer versions of six-inch chef knives.

      That’s the best I can do at the moment. But please feel free to ask more questions. . .and good luck!

      Best, KKG

  2. Who’da thunk learning what new chef knife to buy would be such a task. You certainly narrowed down the choices and you offered wonderfully complete guidance.

    In the end, I chose a Wusthof 8″ Classic Ikon, Hollow Edge, and I am delighted with that choice. One can have regrets over spending $180 on a single knife. . .but armed with the knowledge I gained from your extensive reviews, any possible regrets quickly morphed into pride and joy.

    Thanks again. . .

    1. You’re most welcome, Jigger. So glad KKG was able to guide you to kitchen knife happiness!

      BTW. . .I’m curious what your reasons were for choosing the Wusthof Classic Ikon. Care to share?

      Best, KKG

    1. Hi Jon,

      In my opinion, every knife in this list is of a good quality and worth owning. But, depending on your needs in the kitchen, each knife has its strong points and weak points. Although I try to cover all of these in the article (for each blade), I also sum things up in the “Pros and Cons” section near the end.

      So if I were to refer to the Messermeister Oliva, specifically, in the “Pros and Cons,” I would need to tweak the copy a little. (I’ve italized the new or changed copy.):

      Messermeister Oliva Elite Stealth Chef Knife
      – Classic German designed blade, but with a gorgeous Olivewood handle
      – Slightly wider/longer blade than Henckels
      Chunkier handle
      – Durable, tough steel; slightly harder HRC than Henckels, might not need to be sharpened as often
      Not quite as weighty as a typical German knife

      Slightly tipsy towards the blade
      – Factory edge might need minor honing/touching up
      – Softer steel requires sharpening more often

      Hope this helps. If you need more specifics, please feel free to get back to me :)

      Best, KKG

      P.S. Thanks for your question—it led me to discover I had misspelled Oliva with Olivia. Ha!

    1. Hi Cindy,

      Your question is a bit too general—I need more specifics to give you a proper answer.

      1) Exactly what kinds of foods are you talking about? Are you talking about 1/2-inch-thick bars of chocolate or chicken bones or butternut squash?

      2) Are you referring to German versus Japanese? In most cases, German would be best for hard, dense foods.

      Please let me know. I’d love to help you out more :)

      Best, KKG

  3. I have a Mercer I am in love with—11-inch blade for 45 dollars. I have had it 10 years or so, still nearly as good as it ever was.

  4. Is Cutco a quality knife? I stumbled upon this thread because it is littered with references to Cutco. Read on for details. . .

    I am not a Cutco devotee—more like a bystander. My wife’s grandparents loved Cutco, so they offered every single grandchild either money or a Cutco knife set as a wedding gift. My wife really wanted Cutco knives. Here it is 19 years later and I am thinking about sending them back for a sharpening and repair for the first time.

    I have used and abused these knives. I broke the tip off the paring knife and also one of the trimming knives. I melted part of the handle on the chef knife. But all-in-all these things have really held up over the past 19 years. In my mind, I keep thinking that buying a 100 dollar set at Ross every few years would probably be just as good, but I cannot complain about the quality of Cutco knives. Knowing myself, I would never have bought these on my own and I would not go around recommending them to everyone because they are really expensive.

    Now, as far as comparing them to world-class knives reviewed here, I can’t; I am not a world class chef who owns multiple world-class knives. I trust the KitchenKnifeGuru to make that judgement. In any case, if you try to say that Cutco is not a quality knife and does not stand the test of time, you are wrong, because it is and it does. If you try to say that Cutco is not worth the price, I think you have some room for argument.


    1. As I’ve said many times before on these web pages, Jay, it’s a wide wide world of kitchen knives out there. But I must admit, I sure wouldn’t want to be a knife in your kitchen :)

      In my opinion—and it is only an opinion—a quality kitchen knife is a knife that can take a reasonably sharp edge and then hold it for quite a while. And the cutting edge should be able to be revived, again and again, through regular honing. In my experience, Cutco succeeds somewhat in the first case, but fails in the second and third. The main reason for this is that the steel they are made of is not as high-quality as any of the knives recommended above.

      But it is wonderful that Cutco will sharpen and repair their blades for free. Hope they come back to you good as new!

      Best, KKG

  5. I cannot help but notice your appreciation for beauty is very bad. I will pass most on the list purely on looks.

    I am a big fan of Japanese knives for their looks and sharpness. German knives feel like a bricks in comparison and I use German knives only when I am cutting meat like a caveman. For all others, it’s Japanese knives all the way. Hexagonal handles only.

    1. Hi Adil,

      Weeelll, it’s a big wide world of kitchen knives out there and everyone’s entitled to their own opinion!

      For what it’s worth, I would agree that, there are many beautiful and wonderfully-designed Japanese knives. But I would also add that these Japanese knives tend to be 1) pretty expensive and 2) a pain to maintain. Plus, their edges tend to be more delicate than your average German knife and must be treated with more care.

      This Best Chef Knives list is more written for your average home chef who is not ready to pay a premium for a chef knife and does not have the time or inclination to worry about if the steel might rust or an edge get chipped.

      But thanks for offering your two-cents worth :)

      Best, KKG

  6. Hi Nate,

    Thanks for your informative website!

    I have had a set of Felix Solingen Platinum knives for some 15 years now and confess to not caring for them as I should. I don’t find many references to them, but can say they have weathered my neglect over the years. I am tossing up whether to buy afresh or just get them professionally sharpened on a regular basis. I did this once recently, but found they lost their sharpness after about 2-3 months.

    The stamp on each knife includes this ref and I assume it is to do with the type of metal manufacture: 4116X50CrMoV15.

    I’d appreciate your thoughts. . .

    Cheers from Izzy, Downunder

    1. Hi Izzy,

      OK, here’s what I can dig up on Felix Solingen Knives. Looks like they are a classic, longtime German knifemaker (since 1790 boasts their website) similar to Henckels and Wusthof. They are located in the same knife-making capital of the world, Solingen, and they use the same X50 CrMoV15 steel to fashion the majority of their knives. So, odds are, there’s some quality going on there.

      The Platinum line looks like a mid-level knife that is forged and probably taken through the usual heat treatment any serious knifemaker performs on their product. But it may not get as rigorous a quality control or processing as, say, their First Class line which runs for 30 euros more. Nonetheless, I would assume the edge on a mid-level forged knife (like the Platinum) from a knifemaker of this ilk would hold up much longer than 2-3 months. I have a Henckels’ Pro S chef knife that has gone for many years without sharpening. But I do hone regularly and I do treat my knife edges with care. (Have you read my Top Ten Tips?)

      Soooo. . .we are left with the question, why are you having to sharpen your knives so often? My best educated guess is that it’s probably a couple of things:

      1. The professional sharpening services you are using might not be that good. (See Finding a Professional Sharpening Service.) Perhaps they are creating edge bevels that are not very acute. Or perhaps the knife edges need some thinning in order to achieve fine edges again and they are not up to doing this. The knives themselves might be rather thick to begin with and this, along with having been worn down a bit from use, might make blade thinning even more of a must. The worst case scenario might be that some time in the past, some poor-quality knife sharpening service might have ruined the steel by getting the edges too darn hot.

      2. Perhaps you are being too rough on your edges and either cutting on surfaces that or too hard (like granite or steel or glass) and/or cutting through foods (like chicken breast bones) that your blades were not designed to cut through. This kind of treatment will easily dull a fine-edged, super-sharp knife in no time flat.

      3. Also, you are probably not honing your knives or, if you are, maybe honing them incorrectly. Honing, alone, can’t make a sharp knife. But, starting from a sharp edge, and combined with no abuse, honing can preserve sharpitude amazingly. (See What’s a Honing Steel?)

      So these are my thoughts. . .hope they help! If you have any more questions, please feel free to ask. And have fun in the sun you lucky Downunder-er!

      Nate (aka KKG)

      1. Thanks – I’ll follow-up with another professional knife sharpener. Will also learn the art of honing—I think neglect is a huge culprit in my case.

        Cheers (from a warm down under)

  7. Dear KKG,
    I have Henckels chef knives in classic and modern styles as well as a 3″ classic paring knife. I prefer the classic style as I had used and liked Wusthof classics in the past. I got the Henckels 20 years ago as a twin set for $105 which I thought was a bargain. Unfortunately, I dropped the 10-inch and busted the tip off, so that’s going to be ground back to a blunt nose. My boning knife is a carbon steel Green River. I also have a vintage 14″ carbon steel ham knife, but that is really difficult to put a consistent edge on. Too long and floppy a blade. I think your review is very fair and balanced. Thank you.

  8. Is Cutco a good knife brand? I bought in Costco, but not sure if it’s good or not. As they said its surgical stainless steel and people say surgical stainless steel is basically a mix of different stainless steels and doesn’t mean it’s good quality or anything like that.

    1. Hi Mukta,
      I have a Cutco butcher’s knife I inherited from my Mom and have used it only for slicing salmon fillets and whatnot and it has held up OK. But that’s what I would call very light usage.

      I’m not crazy about Cutco. I don’t think the steel they use or their heat treating is equal in quality to any of the brands in the article above. I would feel much more comfortable recommending any one of the brands above.

      Best, KKG

  9. Just wanted to leave a comment here because this thread is well written and the way you answer these comments is just very refreshing. I google stuff into the abyss to compare things, but you made it very easy for me to give me the best tools for that. I usually don’t comment on anything, so…

    Regards. . .

    1. Thanks much for the compliment, it made my day! I spend hours thinking about, researching, and writing answers to comments left on this page, and all the pages of the KKG website. It’s great to hear they’ve been helpful and are being appreciated :)

      Best, KKG

  10. I’ve been using a hand-me-down 6-inch Wusthof Classic chef knife for a while and am looking for my first new knife. I want a larger knife and am leaning towards a 9-inch size, and I think, after much research, I’ve narrowed it down to the Wusthof Classic Ikon or the Messermeister Meridian Elite. I’ve thought about a Shun, which I also liked, but didn’t like that I shouldn’t use it on things like winter squash and hard melons.

    I’ve heard great things about the Messermeister and on paper had pretty much chosen that, but haven’t been able to actually hold it since it seems nobody carries it around me! I did have a chance to hold the Wusthof Ikon and I kinda liked the handle and how it felt. I know you recommend both and that Wusthof is also known for quality knives, but was wondering if you had further thoughts comparing the two… how they feel and how you think the blades hold up. I like that they both are available in the 9-inch size and both have partial bolsters. Thanks.

    1. Hey Scott,

      To begin with—you can’t go wrong with either of your final choices and are going to be thrilled when you get a longer knife. Congrats for moving up the ladder! Here are some thoughts:

      – No, definitely do NOT get the Shun if you need to use it for winter squash. I think it could easily handle hard melons, but you would need to be more careful than with the other two. In general, you’d need to take a bit more care with the Shun. But the blade is thinner, and if maintained correctly, would perform a bit better than the others.

      – Yes, it’s a drag you can’t get a Messermeister chef’s into your hands while deciding. But the handle and weight should be very similar to both the Wusthof Classic (which comes in 9-inch also) or the Henckels Pro S, or any other traditional, forged, German-style knife for that matter. So test out any of those and you will be in the ball park.

      – BTW. . .I own the Wusthof Classic Ikon 9-inch and I love the handle. But I’m not sure I would let the handle be the deciding factor in choosing my main chef knife. Unless the handle was especially uncomfortable, then I would be wary. But the handle on the Messermeister is a tried and true style and there’s a reason why—it works. Although the handle of the Messermeister might not be as comfy as the Wusthof Classic Ikon, it shouldn’t pose any serious ergonomic problems.

      – I think, personally, I lean towards the Messermeister for two reasons: 1) I have a sense their manufacturing and forging process is a touch higher-end than Wusthof, and may allow it to hold an edge longer, 2) the Messermeister factory edge should be noticiably sharper, and finer, than the Wusthof. That said, please remember, that a year or so down the line, after it’s first sharpening, the factory edge won’t matter at all. Then, the sharpitude of either knife will be determined by the quality of the person sharpening it, and any factory differences will disappear.

      – Also remember: if you order the Messermeister from Amazon, and if it’s a disaster, you can always return it :)

      – The Messermeister Meridian Elite also comes in a “Stealth” version which is worth considering. The Stealth is fundamentally the same knife—just 25% thinner and 10% lighter. The thinness of the blade will allow it to cut slightly better and the lightness will make using it slightly less fatiguing. These are issues that do not impact on a home cook as much as on a professional chef using the knife many hours a day.

      – Finally, there’s one more knife I recommend looking into. . .the Miyabi Evolution. It’s a fantastic blend of German and Japanese, using the best of both worlds and it comes in an 8-inch and 9.5 inch. If you have a Sur La Table store anywhere around you, you can try it out there.

      Best of luck. Please let me know if I can be of further service. . .

  11. Hello, I am Jorge from Uruguay.

    I loved this article and I learned a lot, mainly on many comments. In my country most of these brands aren’t available . . . and I have some good knives I purchased abroad. What about Arcos from Spain?

    Thank you for your support!

    1. Hi, Jorge.

      Acros knives have been discussed quite a few times in this very comment thread. My most in-depth comments appear on this date:

      2016/04/26 at 5:09 pm and 2016/04/26 at 9:09 pm

      In a nutshell? Although I have never held an Arcos blade in my hand, much less tested one out, my research reveals that they are comparable to the German brands. But, like the German brands, quality will vary across the various lines that Arcos manufactures :)

      Best, KKG

  12. Seattle, Portland. Comme ci, comme ca.

    Yes, I do mean Seattle Knife Sharpening. Oooops.

    Sorry, hadn’t seen the other thread. I’ll go take a look. I commented back here because this was where the original discussion was taking place, but I’ll add my 2 cents over there if I have a couple cents to add.



  13. Catching up. Bought the Meiji last year. Made that big homecoming dinner I described above. Turned out to be 35 kids, not 20, so lots of jambalaya and gumbo. Can’t believe HS kids were digging my cajun food, but, hey. . .

    So, the Meiji. It’s a Kramer knife made in partnership with Zwilling.

    Compared to the really old and not-well-maintained Zwilling 4-stars I had from back when my wife and I were newlyweds, it was crazy sharp. I meant to come back sooner to report on this, but waiting until now gives me a chance to say that, in spite of the fact I cook quite a bit, the edge has held up very well. It’s not maybe quite as crazy sharp as it was out of the box, but it still zips through onions and does a fine job with dicing ripe tomatoes as well.

    One thing I thought I would mention is the handle. It’s one of those asymmetrical handles that supposedly favors right-handed people. It’s not exactly D-shaped like a Shun. There’s more of an edge rather than a tight curve on one side of the handle.

    I’m a left-handed guy and I haven’t found it to be an issue whatsoever. Maybe as a lefty, I’ve learned to accommodate the right-handed world. But it didn’t bother me at all. I use a pinch grip and the edge on the right side of the grip actually is a nice place for the meaty pad at the base of my thumb to rest while I’m chopping. Or slicing, or whatever.

    I also test-drove the Miyabi Birchwood which was also a splendid blade. It, too, had what would be considered a right-handed handle. And, again, as with the Kramer Meiji, I didn’t find the handle shape troublesome at all.

    So, Guru, if you ever have left-handed people ask about the shape of the handle on these Japanese knives, you can offer them my endorsement: It’s probably not going to be an issue. In fact, it might even fit better for left-handed people than you can imagine.

    Also, I bought a couple of Kramer hones, figuring he’d know what to use on his own knives. Based on the research I did, I believe the Kramer ceramic hone is a finer grit than the MAC or the . . . whatever the other one was. I think it was like 1600 compared to 1200. I also bought the steel hone with grooves on two sides and smooth on two sides and I use that for maintaining the edge before each use.

    But, bottom line . . . I love the knife. Thanks for the advice. It’s still far and away the sharpest knife I own even though I haven’t sent if off to Portland for sharpening.

    1. Thanks for reporting back, Rookie! Glad to hear you’re enjoying the Meiji so much. Hey, isn’t it time to cook another meal like the one you cooked last year?

      With all this Meiji talk, I’m thinking this comment really belongs on my Bob Kramer Knives — Why Spend $300 on a Chef Knife? page. But we’ll let it stand :) But if you haven’t read it, you should.

      As far as the grits on my recommended ceramic hones go, the DMT is 2200 and the Messermeister is 1200. (Readers, see My Favorite Honing Steels.)

      Keep on cooking up a storm, Rookie!

      Best, KKG

      P.S. I think for sharpening you mean Seattle Knife Sharpening in Seattle, WA, no?

  14. I have fairly large hands and I am currently using a santoku knife most of the time when I’m preparing meals. But after reading your post, I see you stated that the Messermeister has a bigger handle which might be suitable for me. Will definitely be checking it out. Thanks!

    1. You’re welcome, Jonas!

      I believe a few of the knives on my Quality Kitchen Knives On Sale page also have larger handles. Like the Miyabi Kaizan II chef and the Wusthof Classic Ikon Chef. They are no longer on sale, but they’re still great knives at reasonable prices. And if you love quality and can afford to pay more, all of the Bob Kramer knives have hefty handles. That’s sort of his trademark!

      Happy shopping :)

      Best, KKG

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