Best Reddit Chef Knife Recommendations to Buy at Amazon

If you’re looking to stock up on reliable kitchen knives, you can’t go wrong with a suggestion from the experts. In a Reddit thread posted in r/Chefit (a networking subreddit for professional chefs), Redditor @RogueIslander00 asked fellow professional chefs: “What are your favorite knives and what makes [them] important to you?”

The thread garnered dozens of replies from passionate restaurant chefs, some of whom have owned their favorite workhorse knives for decades. Their picks included chef’s knives and a clever honing steel to keep them sharp. Read on for chefs’ honest recommendations from brands like Wüsthof and Misen, from just $24 at Amazon.

Best Amazon Chef Knives, According to Reddit

• Wüsthof Classic Chef’s Knife, 10-Inch, $187, originally $200
• Misen Chef’s Knife, 8-Inch, $94
• GreenPan x Bobby Flay Chef’s Knife, 8-Inch, $30
• Sakai Takayuki Hammered Kengata Gyuto, 7.5-Inch, $190
• Chicago Cutlery Chef’s Knife, 8-Inch, $24, originally $29
• F. Dick 11-inch Multicut Steel, $137

Wüsthof Classic Chef’s Knife, 10-Inch

“I have a 10-inch Wüsthof chef knife my dad bought me when I turned 19, still going strong 26 years later. He has since passed on, so it has a lot of sentimental value.” – @musthavesoundeffects

Misen Chef’s Knife, 8-Inch 

“My dad got me a Misen 8-inch chef knife about six years ago. I absolutely love that knife. Did a stage in 2023, and when I took that knife out of my bag, the executive chef had the exact same one, but in blue, so we chatted about favorite knives while I showed off. [I] got the job, all thanks to my lucky knife.” – @jenjenjen73

GreenPan x Bobby Flay Chef’s Knife, 8-Inch

“My mom bought me a Bobby Flay 8-inch chef’s knife at Bed, Bath, & Beyond when I got my first kitchen job in college. [The] thing got worked hard, so hard I wore it out and bought a new one. I still have that second knife, and I use it frequently at home 20 years later.” – @flydespereaux

Sakai Takayuki Hammered Kengata Gyuto, 7.5-Inch

“My Kengata-Gyuto Knife was the first one I ever bought. It’s a double edge for me as it’s my favorite and I love it, but other people have dropped it more than I can count, which sucks. But it has actually been a good sign, as when that knife is dropped and I have to sharpen it again, I’ve always had something good happen to me, like getting a raise that week, finding money on the ground, my prep being done when I get into work, someone pay[ing] for my drink at the bar, et cetera. So I hate it dropping, but I do get rewarded for my troubles, apparently.” – @RogueIslander00

Chicago Cutlery Chef’s Knife, 8-Inch

“I bought a Chicago Cutlery Legacy Forged 8-inch chef’s knife over 25 years ago and used it daily when I cooked commercially. I still use it at home. Still hair-popping[ly] sharp with a couple passes of the steel.” – @Haggis_Forever

F. Dick 11-inch Multicut Steel

“It’s amazing and honestly, I can’t go back to a regular honing rod. I got it as a gift at my first restaurant from the owner. He had it in the kitchen and everyone mostly used their own steels, but I asked about this one since I’ve never seen one like it. He let me use it, eventually giving it to me since I used it so much. To explain the rod itself, they say that it has the combined effects of seven different steels depending on the pressure used when steeling the knife. Heavy pressure does aggressive cutting to the knife to really shave away any unwanted burr edges, and light pressure helps polish the edge.” – @RogueIslander00