ConsFirst / Chef's knives
Chef's knives: the downsides, first
Chef's knives get very few 1–2 star Amazon ratings (1–6% for the ones we checked), so the real trade-off is style: harder Japanese-style blades can chip, while softer German-style blades start less keen. Handles split opinion for five of the seven. Here are the most popular chef's knives in the US, with their downsides first.
7 models compared11 sources readUpdated October 2026
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All 7 chef's knives, ranked
Ranked by test scores, minus how common and serious the complaints are. How we rank
#1
Mercer Culinary
$German-styleScore 3.9/5
2%
of Amazon ratings are 1–2 stars
(checked 2026-10-10)Serious Eats' budget pick: light, grippy and reliably sharp for about $20-$30. Wirecutter disagreed, finding its stamped blade not very sharp and uncomfortable to use.
Top complaints
- Not very sharp in one testMentioned often
Wirecutter says it was not very sharp, its stamped blade split carrots and it was uncomfortable to use.
- Utilitarian, not refinedOccasional
Serious Eats says it isn't flashy and describes it as sharp but without elegance or grace.
What owners love
- Sharp and stays sharp
Serious Eats says it cut decisively through tomatoes and stayed sharp throughout testing. Amazon owners say the sharpness holds well over time.
- Light with a grippy handle
Serious Eats says the grippy handle makes it easy to control at 6.2 oz. Amazon owners like its weight and grip.
- Very cheap and durable
Serious Eats says it's around $30 and is the knife it recommends to most friends and family. Amazon owners call it durable and good value.
Skip it if…- You want refined, ultra-thin cuts
- You care about looks
- You want a heavier, forged feel
Good for- The cheapest decent chef's knife
- Beginners
- A spare or beater knife
Scores (tap for why)
- Sharpness out of the box3.5
Why 3.5?
Cut decisively through tomatoes for Serious Eats; Wirecutter found it not very sharp. - Edge retention3.5
Why 3.5?
Stayed sharp through Serious Eats' tests; Amazon owners say the edge holds well. - Handle & balance3.5
Why 3.5?
Grippy and easy to control (Serious Eats); uncomfortable for Wirecutter. - Easy care (rust, chips)4.0
Why 4.0?
Amazon owners describe it as durable, standing up to bones without damage. - Value5.0
Why 5.0?
About $20-$30; Serious Eats' budget pick.
What experts say
- Serious Eats: Best budget under $40 (September 2026): reliable, light, grippy and stayed sharp; little to dislike at the price.
- Wirecutter (NYT): Competition: not very sharp, split carrots and uncomfortable to use.
#2
Tojiro
$$Japanese-styleScore 4.0/5
4%
of Amazon ratings are 1–2 stars
(checked 2026-10-10)Small sample (357 ratings); the Amazon listing is titled 'Fujitora FU-808' and offers several sizes that may share the histogram.Wirecutter's runner-up and one of the best values in Japanese knives: extremely sharp, with a hard core that holds its edge. The thin, hard blade can chip on squash or frozen food, the handle is tight for big hands, and Tojiro offers no warranty outside Japan.
Top complaints
- Can chip on hard foodsVery common
Wirecutter found a tiny nick after cutting butternut squash, and Tojiro advises against hard or frozen foods. Amazon's summary says edge durability is mixed, with some owners reporting it chips too easily.
- Little knuckle clearanceMentioned often
Wirecutter says testers with larger hands found knuckle clearance scant.
- Awkward for rocking; no maker warranty abroadMentioned often
Wirecutter says the flat belly makes rocking awkward, and Tojiro offers no warranty outside Japan (Wirecutter confirmed Cutlery and More honors a lifetime warranty).
What owners love
- Extremely sharp and precise
Wirecutter says the razor-sharp edge cut vegetables with the precision of a scalpel.
- Holds its edge
Wirecutter says its very hard core gives exceptional edge retention for the price; a staffer using one since 2017 says it keeps its edge with minimal sharpening.
- Great value
Wirecutter calls it one of the best deals in cutlery. Amazon owners rate it highly for quality, sharpness and value.
Skip it if…- You cut hard squash or frozen foods
- You rock-chop
- You have large hands
Good for- A first Japanese gyuto
- Thin slices, julienne and herbs
- Push-pull cutters
Scores (tap for why)
- Sharpness out of the box5.0
Why 5.0?
Extremely sharp; cut with the precision of a scalpel (Wirecutter). - Edge retention4.5
Why 4.5?
Hardest core of Wirecutter's picks with exceptional edge retention; Amazon edge-durability feedback is mixed. - Handle & balance3.5
Why 3.5?
Testers liked its blade-heavy balance, but knuckle clearance is scant for larger hands (Wirecutter). - Easy care (rust, chips)2.5
Why 2.5?
Thinner and more brittle; can chip on hard foods and needs more TLC than the Mac (Wirecutter). - Value4.5
Why 4.5?
About $139; one of the best values in Japanese-made knives (Wirecutter).
What experts say
- Wirecutter (NYT): Runner-up (September 2026): extremely sharp and a great value; slightly less durable and less knuckle clearance than the Mac.
- Serious Eats: Serious Eats' favorite Japanese-style knife was the Tojiro DP Damascus 8.25-inch (a different version), which it says is no longer available.
#3
Mac
$$$HybridScore 3.9/5
6%
of Amazon ratings are 1–2 stars
(checked 2026-10-10)Wirecutter warns that counterfeit Mac knives have been sold on Amazon; check that the seller is authorized.Wirecutter's pick since 2012 and a top pick at Good Housekeeping and Food & Wine: very sharp, agile and comfortable, with a shape between German and Japanese styles. It can get rust spots if not dried right away, Serious Eats found its edge dulled quickly over years of use, and fakes have been sold on Amazon.
Top complaints
- Rust and stain spotsVery common
Wirecutter notes Amazon reviewers complaining about staining; Mac told Wirecutter rust spots can appear if the knife isn't rinsed and dried after acidic foods. Good Housekeeping's lab sample developed a couple of small rust spots.
- Edge can dull or chipMentioned often
Serious Eats says its own Mac has dulled rapidly over a few years of daily use. Food & Wine found it came out of the box a bit duller than competitors and bruised herbs. Amazon's summary says some owners report the edge chips easily.
- Counterfeits and warranty rulesMentioned often
Wirecutter says poor-quality fakes have been sold on Amazon (a staffer received one in 2024) and Mac's 25-year warranty is void if bought from an unauthorized seller. Amazon owners are mixed on value for money.
What owners love
- Very sharp and holds its edge
Wirecutter calls it crazy sharp with excellent edge retention, and a Le Coucou chef said it held the best edge. Good Housekeeping's chief food director says it is reliable and stays sharp. Amazon owners say it stays sharp a long time.
- Comfortable and agile
Wirecutter says all testers found it comfortable and most named it their top choice. Food & Wine calls it lightweight, balanced and easy to control at 6.75 oz. Amazon owners say it doesn't cause hand fatigue.
- Works for any cutting style
Wirecutter says the blade is curved enough for rocking but straight enough for push-pull cutting, and less likely to chip than harder Japanese gyutos.
Skip it if…- You leave knives wet in the sink
- You have very large hands (one Wirecutter tester found the handle too small)
- You won't check that the seller is authorized
Good for- One knife for both rocking and push-pull cutters
- Cooks who want a sharp, light, agile blade
- Fish, herbs and everyday prep
Scores (tap for why)
- Sharpness out of the box4.0
Why 4.0?
Crazy sharp per Wirecutter and razor-sharp per Good Housekeeping, but Food & Wine measured it a bit duller out of the box. - Edge retention4.0
Why 4.0?
Wirecutter: stays sharp longer than most knives it tested; Serious Eats: dulled rapidly after years of daily use. - Handle & balance4.5
Why 4.5?
Comfortable for nearly all Wirecutter testers; balanced and easy to control (Food & Wine). Too small for one 6-foot-6 tester. - Easy care (rust, chips)3.0
Why 3.0?
Can develop rust spots unless dried right after washing (Good Housekeeping, Wirecutter); less chip-prone than harder Japanese steel (Wirecutter). - Value4.0
Why 4.0?
About $160-$175; Wirecutter calls it a good value for a knife that can last a lifetime, while Amazon owners are mixed on value.
What experts say
- Wirecutter (NYT): Top pick (September 2026): razor-sharp, comfortable and reliable, a pick since 2012. Can rust if not dried; buy only from authorized sellers.
- Good Housekeeping: Best for pros (January 2026): thin, precise, lightweight and sharp, but developed small rust spots in the lab.
- Food & Wine: Best Japanese-style (June 2026): light, balanced and comfortable, but came out of the box a bit duller and bruised herbs.
#4
Wüsthof
$$$German-styleScore 3.9/5
2%
of Amazon ratings are 1–2 stars
(checked 2026-10-10)The listing shows style options, so the histogram may be shared with other Wüsthof Classic items.The classic forged German knife, named best overall by Serious Eats, Good Housekeeping and Food & Wine: sturdy, balanced and hard to damage. It is heavy (about 9-9.5 oz) with a thick handle and full bolster, so it feels less nimble than Japanese-style blades.
Top complaints
- HeavyVery common
Serious Eats weighed it at 9.2 oz and says it takes more work to wrangle; Food & Wine (9.5 oz) says your hand and arm tire more quickly on repetitive prep. Good Housekeeping lists 'can be heavy for some' as its con.
- Thick handle and full bolsterMentioned often
Serious Eats calls the handle quite thick. Food & Wine says the full bolster and thick handle make it less agile and leave less room for large hands.
- Less keen tip and edge than Japanese bladesMentioned often
Food & Wine says the tip isn't as sharp as the rest of the edge, so it struggled to pierce tomato skin. In Serious Eats' sharpness test it needed the most pressure of the group, though it was still razor-sharp.
What owners love
- Powerful on tough produce
Food & Wine says it sliced straight through a sweet potato with little effort; Serious Eats says it diced carrots into perfect cubes and handled tomatoes and onions. Amazon owners say it is sharp out of the box.
- Durable: no chips or rust
Good Housekeeping says it has held up for years in its lab with no rust, chipping or blade scratches.
- Balanced and secure grip
Good Housekeeping says the full tang makes it feel balanced; Food & Wine calls the handle sturdy and slip-resistant. Amazon owners praise its weight and balance.
Skip it if…- You prefer a light, nimble knife
- You do lots of fine, delicate slicing
- Your hands tire easily
Good for- Heavy-duty jobs like squash, sweet potatoes and chicken
- Rocking-style choppers
- A low-worry knife that resists chips and stains
Scores (tap for why)
- Sharpness out of the box4.0
Why 4.0?
Razor-sharp out of the box, though it needed the most pressure in Serious Eats' test and its tip struggled with tomato skin (Food & Wine). - Edge retention3.5
Why 3.5?
Good Housekeeping says it is still sharp after years in its lab; it notes Western stainless steel generally holds an edge for less time than harder Japanese steel. - Handle & balance3.5
Why 3.5?
Well balanced with a secure grip (Good Housekeeping, Food & Wine), but heavy with a thick handle and full bolster (Serious Eats, Food & Wine). - Easy care (rust, chips)5.0
Why 5.0?
Good Housekeeping: no chipping, staining or rust after years of lab use. - Value3.5
Why 3.5?
About $135-$170; the top pick at three outlets, but about three times the price of the budget picks.
What experts say
- Serious Eats: Best chef's knife (September 2026): powerful, sharp and refined, but heavy at 9.2 oz with a thick handle.
- Good Housekeeping: Best overall (January 2026): excelled in lab tests and has stayed sharp with no rust or chips for years; can be heavy.
- Food & Wine: Best German-style (June 2026): sturdy, balanced, great for heavy-duty chopping; heavy and less agile, with a less sharp tip.
#5
Global
$$HybridScore 3.9/5
2%
of Amazon ratings are 1–2 stars
(checked 2026-10-10)A separate custom-engraving listing shows the same 3,175 ratings, so reviews appear to be pooled.Food & Wine's best all-steel knife: very sharp, light and precise, with a sand-filled one-piece steel handle. The dimpled metal handle can be slippery when wet and splits testers (Wirecutter dropped it for that reason), and it needs extra force on dense vegetables.
Top complaints
- Slippery, divisive steel handleVery common
Wirecutter's testers were split: some hated the dimpled steel handle because it could get slippery in wet hands. Food & Wine says the grip can be slippery when wet and the style is divisive.
- Struggles with dense produceMentioned often
Food & Wine says the light blade struggled with sweet potato and it had to press on the spine to get through.
What owners love
- Razor-sharp and precise
Wirecutter's fans loved its razor-sharp edge; Food & Wine got the thinnest, cleanest basil chiffonade of any knife it tried. Amazon owners call it sharp.
- Well balanced
Food & Wine says the sand-filled hollow handle gives near-perfect balance. Amazon owners describe it as well-balanced and ergonomic.
- Easy to clean, good value
Food & Wine notes the one-piece steel build has no seams to catch food or start corroding. Amazon owners say it's worth the price.
Skip it if…- You often cut with wet hands
- You chop lots of dense root vegetables
- You want a classic wood or plastic handle feel
Good for- Fine herbs and precise slicing
- Cooks who like a light knife
- Easy cleaning (no seams)
Scores (tap for why)
- Sharpness out of the box4.5
Why 4.5?
Razor-sharp (Wirecutter) and the cleanest basil chiffonade in Food & Wine's test. - Handle & balance3.0
Why 3.0?
Near-perfect balance (Food & Wine), but the steel handle is slippery when wet and divides testers (Wirecutter, Food & Wine). - Easy care (rust, chips)4.0
Why 4.0?
One-piece steel with no seams to catch food or corrode; easy to clean (Food & Wine). - Value4.0
Why 4.0?
Roughly $110-$150 in Food & Wine's listing; Amazon owners say it's worth the price.
What experts say
- Food & Wine: Best all-steel (June 2026): precise control and amazing results in most tests; slippery when wet and struggled with sweet potato.
- Wirecutter (NYT): Honorable dismissal: would have been a pick, but testers either loved its lightness and sharp edge or hated the slippery dimpled handle.
#6
Victorinox
$German-styleScore 3.8/5
1%
of Amazon ratings are 1–2 stars
(checked 2026-10-10)A second Amazon listing for the 8-inch Fibrox Pro (B000638D32, 9,684 ratings) showed 2%.The best-value pick at Good Housekeeping and Food & Wine: light, grippy and tough for about $50-$60. Its factory edge is less keen than pricier knives, it stuck in a sweet potato in Food & Wine's test, and testers are split on the handle.
Top complaints
- Factory edge less keen; struggles on dense foodVery common
Wirecutter says the factory edge isn't as sharp as its other picks and slightly split carrots. Food & Wine says the blade got stuck halfway through a sweet potato and measured very dull after testing. Serious Eats found a Victorinox 8-inch struggled to slice tomato skin.
- Handle splits opinionMentioned often
Wirecutter says some testers found it hard to pinch-grip where the handle meets the blade. Serious Eats found the wide handle uncomfortable.
- Wide, plain bladeMentioned often
Good Housekeeping says the wide blade is less suited to delicate tasks. Food & Wine says it doesn't look particularly fancy.
What owners love
- Great value
Wirecutter calls it by far the best knife you can buy for around $60; Good Housekeeping and Food & Wine name it best value. Amazon owners consider it good value for money.
- Comfortable, grippy handle
Good Housekeeping says the handle is comfortable and protects fingers; Food & Wine says the textured handle grips well even when wet. Amazon owners praise the slip-proof grip.
- Tough and stays sharp in everyday use
Good Housekeeping's consumer testers say it stayed sharp and the lab sample is as good as new after years. Wirecutter says it can withstand more abuse than its other picks. Amazon owners say the sharpness holds well.
Skip it if…- You want a razor-fine edge for herbs and thin slices
- You use a pinch grip and dislike contoured handles
- You want a good-looking knife
Good for- First knife or tight budget
- Cooks who are hard on knives
- Wet or greasy hands (textured handle)
Scores (tap for why)
- Sharpness out of the box3.0
Why 3.0?
Quite sharp per Good Housekeeping, but less keen than pricier picks (Wirecutter) and struggled with sweet potato (Food & Wine). - Edge retention3.0
Why 3.0?
Stayed sharp for Good Housekeeping's testers; Food & Wine measured it very dull after its tests; Wirecutter advises regular honing. - Handle & balance3.5
Why 3.5?
Comfortable and well-balanced (Good Housekeeping), grips well wet (Food & Wine); polarizing for pinch grips (Wirecutter) and uncomfortable for Serious Eats. - Easy care (rust, chips)4.5
Why 4.5?
Withstands more abuse than pricier picks (Wirecutter); as good as new after years (Good Housekeeping). - Value5.0
Why 5.0?
About $50-$60; best value at Good Housekeeping and Food & Wine, budget pick at Wirecutter.
What experts say
- Good Housekeeping: Best value (January 2026): comfortable, well-balanced and sharp; the wide blade is less suited to delicate tasks.
- Food & Wine: Best value (June 2026): sailed through tomato, onion and herbs, but stuck in sweet potato and dulled in testing.
- Wirecutter (NYT): Budget pick, as the Victorinox Swiss Classic 8-inch (September 2026): durable and pretty sharp for the price; the factory edge is less keen and the handle is polarizing.
#7
Shun
$$$Japanese-styleScore 3.5/5
4%
of Amazon ratings are 1–2 stars
(checked 2026-10-10)A popular Japanese knife that Good Housekeeping and Food & Wine recommend for its sharp, long-lasting edge. Its hard steel can chip (Good Housekeeping had one chip; some Amazon owners report broken tips), and Serious Eats and Wirecutter disliked its long, rounded handle.
Top complaints
- Chips and broken tipsVery common
Good Housekeeping says it chips easily and one lab model chipped. Amazon's summary says durability is mixed, with some owners reporting the tip breaking off within the first couple of uses.
- Long, rounded handleMentioned often
Serious Eats found the 5-inch rounded handle slippery and ungainly in small hands. Wirecutter says the long stick handle kept jabbing the tester's wrist.
- Needs careful upkeep; mixed resultsMentioned often
Food & Wine says the delicate steel needs hand-washing and immediate drying. Wirecutter rated it mediocre, with a cutting edge that was only adequate.
What owners love
- Very sharp and stays sharp
Good Housekeeping's testers used it for years without sharpening and noticed no difference. Serious Eats called it sharp and swift. Amazon owners say it is razor-sharp out of the box and stays sharp.
- Accurate, effortless cuts
Food & Wine says it made effortlessly accurate cuts through everything; Good Housekeeping says it glided through carrots and made thin tomato and mozzarella slices.
- Light and well balanced
Good Housekeeping calls it light yet sturdy; Amazon owners praise its balance and say it doesn't cause fatigue.
Skip it if…- You're rough on knives or cut hard, frozen foods
- You have small hands
- You won't hand-wash and dry right away
Good for- Precise, thin slicing
- Cooks who want an edge that lasts between sharpenings
- Larger hands
Scores (tap for why)
- Sharpness out of the box4.0
Why 4.0?
Razor-sharp per Good Housekeeping, Serious Eats and Amazon owners; Wirecutter found the edge only adequate. - Edge retention4.5
Why 4.5?
Good Housekeeping testers used it for years without sharpening; Amazon owners say it stays sharp a long time. - Handle & balance3.5
Why 3.5?
Light and balanced (Good Housekeeping, Amazon); the long, rounded handle bothered Serious Eats and Wirecutter testers. - Easy care (rust, chips)2.5
Why 2.5?
Chips easily (Good Housekeeping) and needs immediate drying (Food & Wine); some Amazon owners report broken tips. - Value3.0
Why 3.0?
About $150-$205 at retailers listed by Good Housekeeping and Food & Wine; rated mediocre by Wirecutter.
What experts say
- Good Housekeeping: Best Japanese (January 2026): rarely needs sharpening and is light yet sturdy, but chips easily.
- Food & Wine: Best carbon steel (June 2026): effortlessly accurate cuts; needs careful upkeep.
- Serious Eats: Also good (September 2026): sharp and swift, but the long, slippery handle felt ungainly in small hands.
- Wirecutter (NYT): Competition: mediocre; the long handle jabbed the wrist and the edge was only adequate.