Before you read: When you buy through my links, I may earn a small commission at no extra cost to you. I only recommend things I'd be happy to use in my own kitchen.

Which one should you buy?

An 8-inch chef's knife that's light, sharp, comfortable in your hand and easy to keep sharp at home. It doesn't need to cost a fortune.

If you only buy one good knife, make it a chef's knife. It does nearly everything: onions, carrots, herbs, garlic, chicken. Get comfortable with one good knife and cooking gets faster, safer and a lot more fun.

You don't have to spend a fortune. A pricey knife in a drawer is worth less than a sensible one you use every day and keep sharp.

Know your knife

A few parts make all the difference to how a chef's knife feels:

• The tip does fine work: scoring, small cuts, the ends of an onion.

• The belly, the curved middle, lets you rock the blade back and forth for mincing herbs and garlic.

• The heel, the widest part near the handle, is for heavier chopping. A tall heel also gives your knuckles room to clear the board.

• The edge angle is how steeply each side is sharpened. A finer angle, around 15 degrees, feels sharper. A wider one, around 20 degrees, is a little tougher.

• Stamped or forged. Stamped blades are cut from a sheet of steel and are lighter. Forged blades are shaped from a hot bar of steel and are usually heavier, often with a thick bolster where blade meets handle.

The Victorinox is a light, stamped Western knife with a fine 15-degree edge. It's light enough not to tire you out, and the fine edge makes it feel very sharp.

Victorinox Fibrox Pro at a glance

What to look for in a chef's knife

• An 8-inch blade. It suits most hands and most jobs.

• A handle that feels good to you. Hold one in a shop if you can. It should feel secure, even with wet hands.

• Light weight. Around 6 ounces is easy to control for a long prep session.

• Knuckle room. A heel of about 2 inches means your fingers don't hit the board.

• A blade you can keep sharp at home, with a sharpener that matches its angle.

The Victorinox ticks every box. The only thing it can't give you is good looks: it's plain and practical, not a knife for showing off on a magnetic strip.

Who it suits, and who should skip it

Good for you if

• You're buying your first proper knife

• You want something light and forgiving that suits most hand sizes

• You'd rather spend money on food than on a fancy blade

Skip it if

• You like a heavy forged knife with a bolster: look at the Wüsthof

• You want a knife that looks beautiful on display

• You have very small hands: a 6 to 7-inch chef's knife or a santoku may feel better

How to get the best from it

The grip

Pinch the blade just in front of the handle between your thumb and the side of your bent index finger, and wrap your other fingers round the handle. It feels odd at first, but it gives you far more control than holding the handle alone.

The claw

With your other hand, tuck your fingertips under and rest your knuckles against the side of the blade. The knife can't reach fingertips that aren't there.

Let it glide

Slice forward and down, or rock from tip to heel. Don't chop straight down like an axe; a sharp knife does the work for you.

Steady the board

A damp tea towel under your board stops it sliding. A sliding board is how accidents happen.

Looking after it

• Hand wash only, whatever the label says. The Amazon listing calls this knife "dishwasher safe". I'd still never put it in the dishwasher. Knives get knocked about in there, the edge goes dull and the heat isn't kind to handles. Wash it in hot soapy water, dry it and put it away.

• Don't leave it in the sink. You can't see it, and someone will grab it by the blade.

• Cut on wood or plastic, never glass, stone or a plate. Hard surfaces flatten the edge fast.

• Hone often, sharpen a few times a year. Its 15-degree edge is a perfect match for the Electric Knife Sharpener I recommend.

• Store it safely, on a magnetic strip, in a block, or with a blade guard. Never loose in a drawer.

The one rule

A sharp knife is a safe knife. A dull one slips, and it slips towards you.

Questions people ask

What size chef's knife should I buy?

Eight inches suits most people and most jobs. If you have small hands, try a 6 or 7-inch knife.

Is an expensive chef's knife better?

Not necessarily. Comfort, balance and a good sharp edge matter far more than price. My pick costs about $46.

German or Japanese chef's knife?

German knives are heavier, sturdier and more forgiving. Japanese knives are thinner and harder, so they're very sharp but can chip if you're rough with them. The Victorinox is a light Western knife with a fine edge, a happy middle ground.

Can I put my chef's knife in the dishwasher?

Even if the box says you can, don't. Hand wash and dry it straight away, and it'll stay sharp much longer.

How often should I sharpen my chef's knife?

When it starts squashing tomatoes instead of slicing them. For most home cooks that's a few times a year, with regular honing in between.

Learn to use it

Start with my Knife Skills lesson, then put your skills to work on my Chicken Bolognese.

Updated October 2026. Prices change often, so check before you buy.