So you’ve watched every season of Top Chef, started up your Blue Apron subscription, and now it’s time to get cooking…but you’re still missing one key ingredient in the mix: the best chef knife of 2020. When it comes to blades in the kitchen, no two hunks of highly-tuned metal are exactly alike, which is why you need to do plenty of research on the various different factors that can separate a $20 CutCo knife from a $400 Shun.
But where could you possibly find all this information in one place? By reading our guide on the top chef knifes out this year, of course!
Prior to my time as a tech journalist and editor, I spent seven years working as a line cook and sous chef in several of the most popular and highest-regarded restaurants around the Bay Area food scene. After graduating from the Le Cordon Bleu-accredited California Culinary Academy in San Francisco, I went on to work under chefs like Wolfgang Puck and Peter Armenillo in Michelin-rated restaurants, while hoarding a slew of various slicers, dicers, and chef’s knives along the way.
My research for this post extends both into my years behind a cutting board in a professional setting, as well as my own personal affinity for all things that go “chop” in the night. If there’s one thing line cooks like to do when it’s slow at the restaurant, it’s compare their knives and talk kit for hours on end while we endlessly sharpen, hone, and polish our blades to a crisp, clean edge.
These five picks for the best chef knife are an amalgamation of many of the choices I saw my fellow cooks make for their top picks, paired with research collected from sites like Amazon on what works as the top-rated choices for the average home cook. We’ve included a healthy mix of different types of knives (German and Japanese), as well as knives made from different materials and manufacturing processes.
No matter which knife you inevitably choose there are plenty of options here that cater to every level of cook, whether you’re just starting out as an apprentice or have been slinging flank steak from a professional wood-fired oven for years.
“A sharp knife is a safe knife” is a saying one of my old chefs was particularly fond of, and he would trot it out anytime one of the newbies on the line slipped and cut their hand open on a worn down, dulled-out blade. Although it sounds counter-intuitive; the sharper a knife is, the more control you’ll have over what it does, whether you’re slicing tomatoes or filleting a full-sized Sockeye salmon. If you’re trying to up your cooking game to the next level, a solid chef’s knife should be the number one item that makes it into your cart ahead of everything else (along with a proper sharpening stone, of course).
Cheaper knives or “utility” knives are fine for what they are, but no matter if you’re trying to get an apple cut into a rose like you saw on that YouTube video or just make sure that your steak doesn’t bleed out all its juices after being mangled by a less-than-honed knife that’s in your silverware drawer, it’s always a good time to invest in a real chef’s knife that will last you five years or more at a time.
Price: $145.98 | Features: 33-layer forged build, double-beveled edge, Pakkawood handle
WHY IT’S A TOP PICK: The Shun Classic 10″ is the best all-around pick for aspiring home chefs everywhere.
If any of my old chefs are reading this: I know, and I apologize…but the Shun Classic 10″ was my first real knife outside of what I got in my college kit, and despite its muddled reputation, it’s still easily one of the best chef knives for the masses.
For all the hate that Shun gets for being a “corporate sell out” knife maker that “used to be good” from chefs and line cooks alike, there’s no denying that for the home cook, it pretty much doesn’t get any better than the Shun Classic 10″. Shun has gotten a bad rap in the food industry over the past several years, with many lifelong devotees trodding out the old “they don’t make em like they used to” line anytime the company is brought up in a conversation about what makes a good knife. But aside from that stigma imposed upon them by a bunch of grizzled hash-slingers, it’s impossible to deny that the Shun Classic 10″ is a beautifully crafted, acutely-balanced knife that has a nearly one-size-fits-all grip which feels natural in almost anyone’s hands.
Forged with 33 layers of high-carbon VG10 steel at a 16-degree angle, the Shun Classic is the perfect beginner’s knife for anyone who’s looking to upgrade their cutlery game and want a knife that will last them for the long haul. A Rockwell hardness rating of 61 means you’ll rarely have to re-sharpen it on your own, while its resin-impregnated Pakkawood handle fits comfortably in any size hand. If you want a knife that will make you look good in front of your dinner guests and get the job done quickly and accurately, the Shun Classic 10″ is the best chef knife for 2020. A good knife is as essential as the best blender is for drinks.
View on Amazon – $145.98
Price: $120.99 | Features: Double-bolster design, high-carbon stainless steel, improved handle comfort
WHY IT’S A TOP PICK: The Wusthof Ikon 8″ is a comfortable upgrade from the company’s classic line of slicers and dicers.
Speaking of reputations, it’s hard to find one that has a longer and stronger history in the cooking world than that of Wusthof. Proudly German from the start, the level of craftsmanship and expertise that goes into every Wusthof knife is truly something to marvel at, and this is no more apparent than in the latest Ikon release of their classic chef’s knife lineup.
Wusthof is notorious for being the stick-in-the mud of the bunch, barely making even the slightest changes to their design over the past 50 years and counting. Champions of the “if it ain’t broke don’t fix it” mantra, the Ikon takes many of its design elements from older Wusthof favorites while incorporating new improvements to the grip on the handle as well as a new double bolster which adds increased weight to the back of the knife for increased stability.
If the Global G-2 is a Ferrari and the Victorinox is a Honda Civic, the Wusthof sits comfortably in the middle as a reliable German-made Audi that suits all shapes and sizes of aspiring cook. Use this along with the best stainless steel cookware to make great meals.
View on Amazon – $120.99
Price: $119.95 | Features: 2mm tapered blade, Pakkawood handle, dimpled stick-resistant design
WHY IT’S A TOP PICK: The Mac Hollow Edge will slice through vegetables and protein like nobody’s business.
The Mac Hollow Edge 10″ chef’s knife doesn’t look like any of the other selections we have on this list, but it’s built that way for a very specific reason. Thanks to its hollow edge and dimpled imprints along the base of the knife, you can cut almost any vegetable with rapid-fire speed and accuracy, without worrying about everything piling up on your cutting board in a disorganized mess.
But thanks to its a fine-angled tip and hyper-thin 2.5mm profile, the Mac is also just as good at quickly breaking down meat, and digging around in the sensitive bits so you always get the cleanest cuts possible. At 7.7 ounces it falls in the middle of the spectrum when it comes to heaviness, while the 50/50 weight distribution will help more seasoned users really start to hone in their knife skills and bring them to the next level. You may also want to read about the best slow cooker for your kitchen.
View on Amazon – $119.95
Price: $44.95 | Features: Slip-resistant handle, stainless steel, 8″ blade
WHY IT’S A TOP PICK: Used by professional prep cooks the world over, the Victorinox Fibrox is a budget workhorse for the rest of us.
Before you immediately scroll onto the next pick upon looking at the price and (deceptively) cheap build quality of the Victorinox Fibrox Straight Edge 8-inch chef’s knife – hear me out. During my time as both a line cook and sous chef bouncing around from kitchen to kitchen, whether I was working at a hole-in-the-wall trattoria or a Michelin-rated fine dining establishment, I couldn’t go anywhere without finding a healthy stash of these on the cutting boards of some of the top chefs in the world, and for good reason.
The Victorinox line of knives are hands-down the best value you can get for the money in the world of cooking cutlery, built to stand the test of time in professional and home kitchens alike. Though aesthetically they leave a lot to be desired (you won’t be pulling this thing out to impress your friends at a dinner party anytime soon), from a pure utility standpoint they’re nearly impossible to beat.
When properly sharpened and taken care of over time, Victorinox knives can stand edge-to-edge with other knives ten times the cost, and will put up with any punishment you throw their way. Whether you’re lightly slicing through some spring onions or hacking away at the bone inside a 5lb pork shoulder, the Victorinox Fibrox is the perfect backup knife if you need it in a pinch, or can even stand on its own hilt as the star of the show if you don’t care as much about its plastic-machined handle or limited color options.
Dollar-for-dollar, the Victorinox Fibrox Straight Edge 8-inch chef’s knife is the best value in the business. It’s great for chopping things up to put them in the best air fryer. It is one of the coolest kitchen gadgets.
View on Amazon – $44.95
Price: $103.00 | Features: Single-stamp design, ultra-light profile, Cromova 18 stainless steel
WHY IT’S A TOP PICK: If you know how to handle a knife in the kitchen, the Global G-2 won’t steer you wrong.
While my Shun Classic 10″ will always hold a special place in my heart for being one of the first and most durable knives I ever owned, throughout my time in culinary school and working in kitchens after I always pined for a Global G-2.
Ultra-light, ultra-thin, and highly maneuverable, Global knives are known for their deceptively simple design and craftsmanship. Stamped from a single plate of Cromova 18 stainless steel and strengthened with 18 percent chromium, the Global G-2 isn’t a knife for the faint of heart (or hand). If you know what you’re doing and are confident enough in your knife skills to know you won’t be dropping it every few seconds, the G-2 is the perfect knife for once you’ve gotten the basics down and want to step it up to the next level.
The one drawback of the single-stamp design is that the Global G-2 is extremely fragile, and can easily lose its tip or edge if you even look at it the wrong way. That said, many chefs prefer ultra-light knives for the sake of raw precision, which the G-2 has to give out in spades. Chop up those veggies and make a dish in the best toaster oven.
Buy Now $103.00
Stamped vs. Forged
Buying the wrong knife for the job: Of all the mistakes I see people make when buying their first chef knife, shopping for a blade that does what they “want” to do and what they actually do on a daily basis has to be the biggest slip up of them all. If you eat a lot of meat and buy your cows by the half-rack then sure, that $250 meat cleaver is a good investment. If not, you should be more than fine with a simple utility chef’s knife, one that stays sharp over long periods of time and doesn’t require a ton of upkeep to maintain in tip top shape. Of all the knife types out there, the average cook won’t ever need more than three: a filet knife, paring knife, and chef’s knife.
Use “sharpeners” to hone your edge: Another rookie mistake that will out a first-time knife owner in an instant is if they use those preset knife “sharpeners”, electric or otherwise. Make no mistake: these machines are designed to do the most minimal job possible, and more often than not cause more trouble than they’re worth. Do yourself a favor and invest in a proper sharpening whetstone, and check out this tutorial on YouTube to learn how you can sharpen your knives at home for a fraction of what professional stores offer for the same service.
Invest in a proper cutting board: If there’s one thing that can bring you back to the sharpener again and again, though, it’s cutting on a crappy surface. Beyond the horror stories I’ve seen of people cutting directly on their marble countertops because they “thought that’s what they were for” (*shudder*), you should always have a good cutting board to match your new knife to keep it alive for as long as possible. Acceptable materials include bamboo or regular wood, and while plastic is fine for what it is, it can also leech shavings into your food over time, and who wants their brussel sprouts roasted with a side of melted polyethylene, right?
Perhaps one of my favorite things about the best chef knife is that no matter who you ask, the answer is always a little bit different. Whether you’re a lefty or a righty, chop by leading with your hand or your wrist, grip tight or loose – every knife on the market has its own specific attributes that can make it the best in the hands of some people, and the absolute worst in others.
Personally I love the Mac Hollow Edge 10″ from a purely “feel”-based standpoint, but will have no problem running 50lbs of potatoes under the blade of a Victorinox if push comes to peel-and-quarter. Which knife is ultimately right for you will depend on everything from your current skill level to what you plan to cook that night, so be sure you take all these factors into consideration before choosing the best chef knife in 2020.