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The Best Kitchen Knives of 2025
A sharp, well-balanced knife is the most important tool in any kitchen. It makes cooking safer, faster, and more enjoyable. After testing with professional chefs and home cooks, here are the 10 best kitchen knives of 2025.
1. Victorinox Swiss Army Fibrox Pro 8-Inch – Best Value Chef's Knife
Used in professional kitchens worldwide, the Victorinox Fibrox Pro delivers exceptional sharpness, balance, and durability for under $50. Its textured handle is safe even with wet hands.
Professional Favorite: Appears in more restaurant kitchens than any other brand.
2. Wusthof Classic 8-Inch – Best German Chef's Knife
Wusthof has been making knives in Solingen, Germany since 1814. Forged from a single piece of high-carbon stainless steel, it is nearly indestructible.
3. Shun Classic 8-Inch – Best Japanese Chef's Knife
VG-MAX steel holds an edge longer than German steel. Damascus cladding provides both beauty and corrosion resistance.
4. MAC Mighty Professional – Best Overall Performance
MAC knives have a devoted following among professional chefs. The MAC MTH-80 maintains its edge longer than most knives twice its price.
5. Global G-2 – Best Minimalist Design
All-steel construction (handle and blade forged together). Excellent balance and a very sharp factory edge.
6. Miyabi Birchwood SG2 – Best Luxury Japanese Knife
Exquisite craftsmanship and SG2 micro-carbide steel that holds an edge to a razor finish.
7. Dalstrong Shogun Series X – Best Budget Japanese Style
At under $100, delivers Japanese-inspired aesthetics. AUS-10V steel and 67-layer Damascus cladding.
8. Mercer Culinary Millennia – Best Culinary School Knife
Used in culinary schools across North America. Exceptional quality at student-friendly pricing.
9. Bob Kramer by Zwilling – Best American Artisan
One of America's few Master Bladesmith knifemakers. This Zwilling collaboration brings that artistry to production knives.
10. Tojiro DP Gyutou – Best Entry-Level Japanese Knife
Best Japanese knife under $80. VG-10 steel core, excellent edge retention, traditional wa-handle profile.
Knife Care Guide
- Honing (with a steel): Realigns the edge, do before every use
- Sharpening (with stone): Removes metal to create new edge, do every few months
- Washing: Hand wash only — dishwashers damage blades and handles
- Storage: Magnetic knife strip or knife block
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