Coffee & Kitchen

Best Chef’s Knives According to r/chefknives

2 min read
Coffee & Kitchen

The One Knife You Actually Need

Walk into any kitchen store and you will see 20-piece knife block sets selling for hundreds of dollars. Visit r/chefknives or r/Cooking, and the community will tell you the truth: you really only need one great chef’s knife. A solid 8-inch chef’s knife handles 90% of kitchen cutting tasks — from dicing onions to breaking down a whole chicken.

These are the knives that Reddit’s passionate knife community recommends most often, across all budgets.

Top Picks

1. Victorinox Fibrox Pro 8-Inch

This is the knife that r/chefknives recommends to every single beginner, and for good reason. It was the top pick in America’s Test Kitchen testing for years, it takes a keen edge, and it costs less than a decent lunch. Professional cooks use these as beater knives in commercial kitchens.

  • Price: ~$30-$35
  • Steel: X50CrMoV15 stainless
  • Handle: Fibrox (thermoplastic elastomer)
  • Pros: Unbeatable value, easy to sharpen, comfortable grip, dishwasher safe
  • Cons: Stamped blade (not forged), basic aesthetics, edge does not hold as long

2. Tojiro DP Gyuto 210mm

The Tojiro DP is the gateway drug into Japanese knives. At around $50, it offers VG-10 steel — a significant upgrade from Western stainless — in a traditional Japanese gyuto profile. Redditors consider it the best value in Japanese cutlery, and it appears in nearly every “first Japanese knife” thread on r/chefknives.

  • Price: ~$45-$55
  • Steel: VG-10 stainless
  • Handle: Western-style (ECO wood and resin)
  • Pros: Excellent steel for the price, thin blade, great cutting performance
  • Cons: Handle feels cheap, fit-and-finish inconsistent, requires hand washing

3. MAC MTH-80 Professional Series 8-Inch

The MAC MTH-80 is the knife that many r/chefknives regulars call “the best all-around chef’s knife under $200.” It is thin, light, takes a wicked edge, and has a unique dimpled blade that helps with food release. Professional chefs and home cooks alike rave about its balance and cutting feel.

  • Price: ~$145-$175
  • Steel: MAC’s proprietary high-carbon stainless
  • Handle: Pakkawood
  • Pros: Exceptional edge retention, lightweight, excellent food release, professional quality
  • Cons: Higher price point, can chip if misused, plain appearance

What Reddit Says

“I’ve been a professional chef for 12 years. I have knives that cost $300 or more. But if someone asks me what knife to buy, I tell them the Victorinox Fibrox Pro. Seriously. It’s $30, it cuts beautifully, and you will not cry if you damage it learning to sharpen.” — r/chefknives user

“The Tojiro DP was my first Japanese knife and it completely changed how I think about cooking. Cutting vegetables went from a chore to genuinely enjoyable. VG-10 steel at this price is a steal.” — r/Cooking user

The Verdict

Start with the Victorinox Fibrox Pro — it is the best knife under $50, period. When you are ready to explore Japanese steel, the Tojiro DP Gyuto is the perfect next step at a fraction of the cost of most Japanese knives. And if you want a single knife to last decades of serious cooking, the MAC MTH-80 is the r/chefknives community’s most trusted recommendation.

More in Coffee & Kitchen