Here are our top choices for Chef knives based on over 40 reviews on cooking cache. We gave extra weight to blade quality and edge retention. Handle fit and finish was also factored, along with balance and blade geometry. Here are our results.
The Misono UX10 Chef knife received excellent marks based on quality, edge sharpness and edge retention. The Misono 8.25 inch Chef's Knife looks as good as it performs. The UX 10 line offers superior performance in a lightweight comfortable knife. We found the blade sharpness out of the box to be excellent and the ability of the steel to hold an edge was well above average. The only flaw we found was the tip which is narrow and overly sharp to its own detriment. Sliding the knife on a cutting board caught the tip on more than one tester.
A close runner up at half the price was the Tojiro DP 210mm Chef Knife. This knife uses high quality steel and a near razor edge out of the box. The knife was well balanced and light in the hand. Overall we really like this knife and it is a steal at under $90. Our only small complaint is the handle design is a bit ordinary in that it copies a well used 3 rivet design with black composite material. There is nothing wrong with it, (fit and finish were good) just a little ordinary.
Number 3 is the Masahiro Chef Knife. We found the knife to be beautifully made and carefully detailed. Fit and finish are excellent and the balance of the knife is outstanding. Masahiro's MVH's thin blade is constructed from MBS-26 stainless steel which we found to be easy to sharpen and holds its edge very well. The cutting edge is asymmetrical: 80% on the right side of the blade and 20% on the left side, then polished to a mirror finish. This tapered style edge reduces "wedging" for a perfect finished cut. The handles are incredibly smooth and rounded using a composite resin handle which feels great in your hand, plus it's much longer lasting than wood options.
All Clad Worth the Price?