If you only buy one good knife, make it a chef's knife. It's the knife you'll pick up for the onion, the pumpkin, the chicken thighs, the herbs and, if you're honest, the loaf of sourdough you couldn't be bothered finding the bread knife for. Everything else in the block is a specialist. The chef's knife is the generalist that does 80% of the work.
So here's our guide to the best chef's knife for 2026: what actually matters when you're choosing one, and the three we'd put in anyone's kitchen. Yes, they're ours. We designed them, we use them, and we'd rather tell you exactly how they differ than pretend we're neutral.
The short list
- Best all-rounder: The Murray River Chef's Knife. VG10 steel, near-indestructible Garolite handle. $295
- Best Japanese-style gyuto: The Osaka Hammered Gyuto. 67-layer Damascus with a hammered finish that stops food sticking. $295
- Best for gifting: The Kyoto Chef's Knife. Bamboo-finish blade, dark ebony handle, and a story worth telling. $295
What makes a great chef's knife?
Ignore the marketing words for a second (ours included). A chef's knife lives or dies on five things.
1. The steel
The steel decides how sharp the knife gets, how long it stays that way, and how much it sulks if you leave it wet on the bench. For kitchen knives we use VG10, a Japanese stainless steel made specifically for high-end kitchen blades. It hardens to around 60–62 HRC, which means a keen edge that lasts, and its roughly 15% chromium content keeps rust and staining at bay. It's hard enough to hold an edge, but not so hard that sharpening becomes a weekend project.
2. Blade length
Around 200–220mm is the sweet spot for most home cooks. Long enough to get through a cabbage or a rump in one stroke, short enough to stay nimble on a normal-sized chopping board. Go shorter if you have smaller hands or a small board. Go longer only if you've got the bench space and the confidence.
3. Profile: Western chef's knife vs Japanese gyuto
A Western chef's knife has more curve along the edge, built for a rocking motion where the tip stays on the board. A gyuto (literally "cow sword", which is a great name for something you'll mostly use on shallots) is the Japanese take: a flatter edge, a thinner blade and a pointier tip, built for push-cuts and precise slicing. Neither is better. It depends on how you cut.
4. Weight and balance
Pick it up and hold it at the bolster, where your thumb and forefinger pinch the blade. A well-balanced knife feels neutral there, not tipping forward into the board or back into your wrist. Around 200–230g is typical for a knife this size.
5. The handle
You'll hold this thing thousands of times a year. It needs to be grippy when wet, comfortable over a long prep session, and tough enough to survive the occasional (please don't) trip through the dishwasher.
The best chef's knives for 2026
The Murray River Chef's Knife: best all-rounder
Named after Australia's longest river, the Murray is the flagship of our Iconic River Collection and the knife we reach for most. VG10 steel does the cutting. The handle is multilayer Garolite, a military-grade composite that's impact-resistant, grippy and practically indifferent to heat, cold and moisture. We chose its colours and patterns to call up outback Australia, but it's the durability that earns its place on the bench.
Choose it if: you want one knife that does everything, handles daily punishment and still looks good in ten years.
Price: $295 · Engraving available
Shop the Murray River Chef's Knife →
The Osaka Hammered Gyuto: best Japanese-style chef's knife
If you've been eyeing a proper gyuto, start here. The Osaka blade is built in three zones, each with a job:
- Slice: a VG10 core sharpened to a 15-degree edge does the actual cutting.
- Slide: 33 layers of steel on each side (67 in total, counting the core) let food glide across the blade. It's also what gives you that rippling Damascus pattern.
- Separate: hammered dimples near the spine create small air pockets so potato slices and cucumber rounds fall away instead of clinging to the blade.
At 220mm long, 49mm tall and around 2mm at the spine, it's thin behind the edge and light in the hand at 218g.
Choose it if: you do a lot of vegetable prep, love a push-cut and want the classic Japanese look.
Price: $295 · Engraving available
Shop the Osaka Hammered Gyuto →
The Kyoto Chef's Knife: best chef's knife for a gift
The Kyoto Collection is named after the city where our co-founder Ramon's parents first met. The bamboo finish on the blade and the dark ebony handle are meant to feel like that story: quiet, elegant, built to last. Under the looks it has the same working dimensions as the Osaka (220mm blade, 218g), so it's every bit as capable on the board.
It's the one people buy for someone else. Especially for the 40th, 50th or 60th birthday of the person who already owns everything except a knife that's actually sharp. Add a kangaroo leather sheath and an engraved name and it goes from "nice gift" to "the gift they'll still be using in 2040".
Choose it if: you're buying for someone special, or you want your everyday knife to look like it belongs in a gallery.
Price: $295, or $343.50 with kangaroo leather sheath · Engraving available
Shop the Kyoto Chef's Knife →
Also worth a look
- For colour lovers: the Okinawa Gyuto ($295) is the same chef's knife idea with handles that look like confectionery. Jelly Bean, Black Lightning and Urban Art are the crowd favourites.
- For the barbecue: Kevin the Big Red Kangaroo ($325) is our BBQ chef's knife from the Wild collection, built for brisket, bark and backyard duty.
- Want the whole kitchen sorted? The Complete Osaka 6 Set and Kyoto Complete Collection ($1,295 each) pair the chef's knife with the five knives most people actually need.
How to choose between them
- You rock-chop and want tough over precious: the Murray.
- You push-cut, prep a mountain of veg and hate food sticking to the blade: the Osaka Hammered Gyuto.
- You're buying a gift, or you want the best-looking knife on the magnetic strip: the Kyoto.
- Can't decide? Honestly, you can't go wrong. All three use VG10 steel and cost the same. Pick the one you like the look of, because you'll be looking at it every day.
Keep it sharp: chef's knife care in 60 seconds
- Hand wash, dry straight away. Dishwashers are where good knives go to get dull.
- Use a wooden or plastic board. Glass, stone and marble boards will chip any edge.
- Hone regularly, sharpen occasionally. A few strokes on a honing rod each week keeps the edge aligned. A proper sharpen once or twice a year keeps it keen.
- Store it safely. A magnetic strip, a block or a sheath. Not loose in the drawer with the tin opener.
- Don't twist or pry. A chef's knife slices. It isn't a screwdriver, a can opener or a frozen-pea chisel.
Frequently asked questions
What is the best chef's knife size for a home cook?
Around 200–220mm suits most home cooks. It's long enough for big produce and roasts, and short enough to control on a standard chopping board. All three of our top picks sit in that range.
Is a gyuto the same as a chef's knife?
A gyuto is the Japanese version of the chef's knife. It's usually thinner, flatter along the edge and pointier at the tip than a Western chef's knife, which suits push-cutting and fine slicing. Both do the same job: almost everything.
Is VG10 steel good for a chef's knife?
Yes. VG10 is a Japanese stainless steel developed for premium kitchen knives. It takes a very sharp edge, holds it well, resists rust and staining, and is still straightforward to sharpen at home.
How much should I spend on a good chef's knife?
Under $100 usually means soft steel that dulls quickly. From around $200–$350 you get quality steel, proper heat treatment and a handle designed to last. Above that, you're mostly paying for rarity or hand-forging. Our chef's knives sit at $295.
Can I get my chef's knife engraved?
Yes. The Murray, the Osaka Hammered Gyuto and the Kyoto Chef's Knife can all be engraved, which is the easiest way to turn a great knife into a great gift.
Do Koi chef's knives come with a sheath?
The Kyoto Chef's Knife has a kangaroo leather sheath option. A sheath is worth it if the knife will travel, or if it's sharing a drawer with other utensils.
The verdict
The best chef's knife is the one you reach for without thinking. For most kitchens that's the Murray. For the precision crowd it's the Osaka Hammered Gyuto. And for the person who has everything, it's the Kyoto. Japanese soul. Australian stories. One very sharp knife.
