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Best Sellers
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F. Dick 1905 10-inch Chef’s Knife
Professional cooks in high-volume kitchens buy this 10-inch 1905 chef’s knife to prep large amounts of vegetables without tiring their hand. The longer blade fits more food under it with each stroke and reaches across a whole cabbage or a large melon.A long, heavy blade can feel tip-heavy, and this one keeps good balance for its size, which makes it comfortable through a long prep list. The series responds well to regular honing, so a few strokes on a steel at the start of each shift keep the edge working.The long blade also slices roasts and large fish fillets neatly.If 10 inches feels like too much knife, the 1905 8-inch chef’s knife is the all-round size. For heavy portioning of meat, the 1905 AJAX butcher’s chef’s knife carries more weight. The Premier Plus 10-inch chef’s knife is the same length with a modern handle. Our kitchen knife shapes guide covers chef’s knife lengths. Learn More$128.05 -
F. Dick Premier Plus 8-inch Chef’s Knife
Cooks reach for an 8-inch chef’s knife for almost every task in the kitchen, so comfort over long periods matters as much as the edge. The Premier Plus 8-inch is well balanced, and that balance is what you notice first when you use it for an hour of prep. In our view, no better chef’s knife is made in Germany than the Premier Plus.The bolster is smoothed where the thumb and forefinger rest, so a choke grip on the blade stays comfortable. The curved edge rocks through herbs and onions, and the tip handles finer work such as scoring and trimming. The steel gives a lasting edge and still hones back quickly on a steel.It is also the knife to choose first when building a kit.For cooks with smaller hands, the Premier Plus 6-inch chef’s knife is easier to control, and taller cooks may prefer the 9-inch or 10-inch versions. The 1905 8-inch chef’s knife has a classic ringed handle at the same length. Our knife shapes guide covers chef’s knives. Learn More$97.50 -
Mercer Genesis 8-inch Short Bolster Chef’s Knife
The 8-inch Genesis chef’s knife is the forged Mercer knife for cooks who want the weight and balance of a German-style blade with a soft, non-slip handle. Mercer shortens the bolster on this model, so the edge runs all the way to the heel and the whole blade can be sharpened, a detail that matters after a few years of honing and sharpening.The Santoprene handle grips securely even when the hand is wet or greasy, which suits a busy professional station as well as a home kitchen. The blade has enough curve to rock through herbs and garlic and enough length to dice an onion or break down a chicken.
Choosing a Size and LineFor more reach, see the Genesis 9-inch and 10-inch Short Bolster Chef’s Knives. The Renaissance 8-inch Chef’s Knife is the forged alternative with a riveted handle, and the Millennia 8-inch Chef’s Knife is the lighter stamped option. Our kitchen knife shapes guide explains how chef’s knife lengths compare. Learn More$56.70 -
Mercer Renaissance 8-inch Chef’s Knife
The Renaissance 8-inch Chef’s Knife is Mercer’s forged knife with a traditional look: a triple-riveted Delrin handle and a full tang running through it. For a home cook who wants the build of a German forged knife without a premium-brand price, or a student assembling a first serious kit, it is a straightforward choice.Mercer shortens the bolster on the Renaissance line, so the edge runs to the heel and the whole blade can be sharpened. The 8-inch length dices onions, slices proteins and rocks through herbs, and it is the size most cutting boards and knife rolls are built around.
Renaissance or Genesis?Both lines are forged from the same high-carbon German steel at the same hardness. The difference is the handle. The Genesis 8-inch has a soft Santoprene grip that holds when wet; the Renaissance has a harder riveted handle with a classic shape. For more reach, see the Renaissance 9-inch and 10-inch Chef’s Knives. Learn More$71.20 -
Miyabi Birchwood SG2 8-inch Chef’s Knife
The Birchwood 8-inch chef’s knife is the Miyabi knife our customers search for most, and with reason: an SG2 powder steel core takes an extremely refined edge and holds it for a long time without regular honing, and the Karelian birch handle makes each knife look a little different from the next. Birchwood and Black are Miyabi’s two most premium lines, for cooks who want top performance and the looks to match.Miyabi calls this shape a gyutoh. It is lighter and thinner behind the edge than a German chef’s knife, with a flatter belly for push cuts through onions and peppers and a fine tip for shallots and herbs. The D-shaped handle settles the blade into a pinch grip.Birchwood or Black?In our own head-to-head testing in working kitchens, the Birchwood steel stayed sharp longer than Miyabi Black through heavy vegetable prep, particularly citrus, onions and tomatoes. Black held its edge longer only when used mainly on proteins and low-acid foods. Compare the Miyabi Black 8-inch, or step up to the Birchwood 9.5-inch for more length. Our guide to kitchen knife shapes explains the gyutoh. Learn MoreRegular Price: $364.95
Special Price $299.99
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Miyabi Kaizen 8-inch Chef’s Knife
Kaizen looks the part, with a flower Damascus blade and a black Micarta handle, and it costs considerably less than Miyabi’s powdered steel lines. The 8-inch Kaizen chef’s knife has a VG10 core at 60 HRC that holds its edge very well.This is the flagship knife of the Kaizen line. What sets it apart is its smooth spine and bolster, which do not dig into your hand, and the balance between the blade and the handle, which makes it feel like an extension of your hand.The blade is thin and the edge is delicate. Kaizen knives do not need to be honed, but they must be used with greater care to prevent chipping. Cut straight down or draw the blade rather than twisting it, and keep it off bones and frozen food.For a sturdier workhorse that responds well to honing, compare the Miyabi Koh 8-inch. For more length, see the Kaizen 9.5-inch; our guide to kitchen knife shapes explains the gyutoh. Learn MoreRegular Price: $179.95
Special Price $169.99
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Dexter-Russell Traditional 8-inch Flexible Fillet Knife, Beech Handle
Before plastic handles came to the fish house, a fillet knife had a wood handle and brass rivets, and Dexter-Russell still makes this one that way. The Traditional 8-inch fillet knife has a flexible blade with just enough give, in Dexter’s words, to glide under skin, and Dexter designs it for commercial and charter boat fishermen who skin and fillet larger fish.It is the most visited Dexter fillet knife page on our site, and Traditional knives like it are especially popular with our customers in the Northeast. Stiff enough to follow the backbone without deflecting and flexible enough to skin a fillet flat on the board, it handles bluefish, sea bass and striped bass equally well. The wood handle feels warm in a cold hand and gives a secure, familiar grip.
Wood Handle or Sani-Safe?The Sani-Safe 8-inch Narrow Flexible Fillet Knife has a comparable blade with a textured plastic handle that can be sanitized. Dexter’s leather sheath for 8- and 9-inch fillet knives suits this knife for carrying. Learn More -
Glestain KE Series 9.4-inch (240mm) Gyuto
The 240mm KE Series gyuto is the Glestain chef’s knife for long sessions at the board. Its blade is long enough to slice across a cabbage or a boneless pork loin in one stroke, and the bolster and stainless end cap make it one of the heftiest knives in the line, so the weight of the knife does part of the work on dense produce.Two features set every Glestain apart from a conventional chef’s knife. The deep dimples on the face of the blade break the suction that holds slices of potato, apple or cucumber against the steel, so cut food falls away and you spend less time clearing the blade. The blade is also asymmetrical, shaped more like a right triangle than an even wedge, which pushes each slice away from the knife as it cuts.Both home cooks and professional kitchens buy this knife from us, and Glestain knives are seldom returned. In our experience the end cap’s added weight suits a 240mm blade well, balancing the extra length toward the hand.The steel holds an edge well and is easy to maintain. It isn’t brittle and can be quickly brought back with a honing rod. This knife improves the quality and consistency of your cuts. It produces clean, repeatable results with less effort, which becomes clear with regular use. If you are actively developing your technique, it is still important to practice with other knives as well, so you don’t develop bad habits.
Other Lengths and HandlesThe same blade without the end cap is a lighter knife; see the SO Series 240mm Gyuto, which has no bolster at all, or the all-metal Ice Handle 240mm Gyuto. For a shorter knife, the KE Series 210mm Gyuto is the same design. Left-handed cooks should choose the 240mm Left-Handed Gyuto. Our guide to kitchen knife shapes explains how a gyuto compares with a santoku and other chef’s knives. Learn More -
Glestain KE Series 8.3-inch (210mm) Gyuto
A 210mm gyuto is the length that fits a home cutting board and a crowded line station alike. This KE Series model gives that length the full Glestain treatment, with a bolster and a stainless end cap that add weight at the back of the handle.On the board, the dimpled face is what you notice first. Diced potato, sliced zucchini and rounds of carrot drop away from the blade instead of riding up it, so the knife stays clear between strokes. The asymmetrical grind pushes each slice off the blade, which makes fast, repetitive cuts cleaner and more consistent.The 210mm gyuto is the most popular size for home and line cook use. Fast, efficient and resilient, this knife holds up to tough use. The end cap is a matter of preference at this length. It moves the balance toward the hand, which some cooks like for control during fine work. Others prefer the lighter, slightly blade-forward feel of the K Series knife, which has the same blade without the cap.
Choosing a 210mm GlestainCompare this knife with the K Series 210mm Gyuto (bolster, no end cap), the SO Series 210mm Gyuto (no bolster) and the Ice Handle 210mm Gyuto (stainless handle). Left-handed cooks can choose the KE Series 210mm Left-Handed Gyuto. For a longer blade, see the KE Series 240mm Gyuto, and for help with chef’s knife shapes, see our kitchen knife shapes guide. Learn More -
Glestain K Series 8.3-inch (210mm) Gyuto
The K Series 210mm gyuto has the same blade as the KE Series 721TK without the stainless end cap. Removing the cap makes the knife lighter and moves the balance toward the blade, and it is the less expensive way to own a 210mm Glestain.I actually prefer a knife to be a bit blade heavy. While many chefs consider the balance of a knife in their hand, I prefer to think of it as how the knife feels when I’m cutting. A slightly blade heavy knife feels perfectly balanced when I start applying pressure to the food being cut. Since I can’t juggle, and this isn’t a throwing knife, the balance in my hand means very little to me, and I prefer this knife.The dimples release slices of onion, potato and cucumber, and the asymmetrical grind keeps each cut moving cleanly into the next.This is a knife that suits home cooks and line cooks equally, and one that rarely comes back to us after purchase.
Choosing a 210mm GlestainFor more heft at the hand, choose the KE Series 210mm Gyuto. The SO Series 210mm Gyuto is lighter still, with no bolster, and the Ice Handle 210mm Gyuto has a stainless handle. Left-handed cooks can choose the K Series 210mm Left-Handed Gyuto. See our guide to kitchen knife shapes for more on the gyuto. Learn More$181.00
