A chef’s knife is arguably the most important kitchen tool in your arsenal, so it makes a lot of sense to invest in the best chef’s knife you can. But knives can be intimidating to shop for and raise a lot of questions you might not know the answer to: What’s full tang? What’s the difference between a Western-style knife and a Japanese-style knife? Do you want a thick blade or a thin one? Should your knife be heavy or light? And, of course, how much money should you spend? When highly rated products range in price from less than $10 to more than $3,000, it’s hard to know where to begin.
The Best Chef’s Knife overall: Mac Professional Hollow Edge Chef’s Knife
This is a moderately priced and very sharp knife that at 6.5 ounces is also pretty lightweight. It’s strong enough to get through tough vegetables with ease and delicate enough to chop tender herbs without smashing them. The agile blade is straight and tapers at the end, giving it a curve reminiscent of a Western knife, but the same sharp edge of a Japanese model. The material is also a compromise between German and Japanese knives—it’s made of a hard steel like a Japanese knife but isn’t quite as brittle, so it’s less prone to chipping.
We found the Mac Professional Hollow Edge chef’s knife to be lively and responsive in our hands, comfortable to hold, and not too bulky. We also know from using it in the Epicurious test kitchen that it stays sharp for a long time and is easy to sharpen. With its simple design and finish, wooden handle, and dimples along the blade that keep food from sticking to the sides, this knife is a kitchen workhorse that will last a long time.
The runner-up best chef’s knife: Global Classic Chef’s Knife
Even though the Global knife is about one ounce heavier than the Chef knife, it feels lighter because of its impeccable stability: The hollow handles of Global knives are filled with a precise amount of sand to ensure the perfect balance between the blade and handle, which makes the tool feel almost too responsive in your hand. More than any other model we tested, this knife felt like an extension of our arm, and as such, we were able to get the thinnest, most delicate slices of sweet potato and onion with it.
For long-term wear and durability, the Global knife is also a top contender. It’s made of a proprietary steel blend that’s resistant to rust and staining, and the Epi staffers who use the knife at home report that it stays sharp for an extremely long time (and is easy to sharpen when the need arises). For slightly less money than the Mac knife, we think it’s a solid pick that will serve you well for years to come.