Best Chef KnifeUnder $150
This is the professional's sweet spot. Under $150 you can get the same knives used in Michelin-starred kitchens. These aren't compromises—they're the optimal balance of performance and value chosen by serious cooks.
What to Expect Under $150
- Professional-grade construction used in restaurant kitchens
- Hybrid Japanese/Western designs with optimal geometry
- Premium steel with excellent edge retention
- 25+ year warranties from established brands
- Performance matching knives costing twice as much
MAC MTH-80 Professional 8" Chef's Knife
The MAC MTH-80 at $145 is Wirecutter's top overall pick and the choice of professional cooks at elite restaurants. It combines Japanese sharpness with Western durability—the best of both worlds at a fair price.
Buy on AmazonTop Pick: MAC MTH-80 Professional 8" Chef's Knife
MAC MTH-80 Professional 8" Chef's Knife
MAC Superior Steel (AUS-8+)
59-61 HRC
Japan (Seki)
25 Years
Wirecutter's top pick for its extraordinary sharpness and comfortable handle. Bridges Japanese precision with Western durability at 59-61 HRC.
- Wirecutter's top pick
- Japanese sharpness, Western durability
- 25-year warranty
- Excellent edge retention
- Pricier than budget options
- Pakkawood handle can split if soaked
- Not as widely available
Alternatives
Zwilling Pro 8" Chef's Knife
FC61 High-Carbon Steel
57 HRC
Germany
Lifetime
German precision forging since 1731. The curved bolster design allows full-blade sharpening while maintaining proper balance.
- Exceptional build quality
- Full-blade sharpening enabled
- Perfect balance
- Lifetime warranty
Tojiro DP Series Gyuto 8.2"
VG-10 (3-layer)
60-61 HRC
Japan
Standard
Uses the same VG-10 steel as $190 Shun knives at half the price. Razor sharp out of the box with excellent edge retention.
- Same VG-10 steel as Shun
- Half the price of comparable knives
- Razor sharp edge
- Lightweight design
Ready to spend more?
Check out our guide to knives under $200 for options with better edge retention and premium features.
View next tierFrequently Asked Questions
Why is the MAC MTH-80 recommended by everyone?
The MAC bridges Japanese and German knife philosophies perfectly. At 59-61 HRC, it's hard enough for excellent edge retention but not so hard that it chips. The Western-style handle and blade profile feel familiar while delivering Japanese-level sharpness. It's the Goldilocks knife.
Is this tier worth it over under-$100 knives?
If you cook frequently and appreciate the difference, yes. The MAC MTH-80's fit and finish, edge refinement, and 25-year warranty represent a meaningful upgrade over the Tojiro. The gap between $95 and $145 is smaller than $45 to $95.
Why not spend more for a Wusthof or Shun?
You can, but you hit diminishing returns. The $180 Wusthof Classic and $175 Shun Classic are excellent knives, but the MAC MTH-80 at $145 performs at the same level. You're paying extra for brand prestige and aesthetics, not performance.
Is this the 'buy it for life' price point?
This tier represents the best value for BIFL purposes. You get professional-grade knives that will last 25+ years with proper care. Spending more buys aesthetics, prestige, or marginal improvements—not dramatically better longevity.