Buying guide

The best durable , high-performance chef’s knife in the kitchen.

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Chef’s knives are essential for efficient cooking. We’ll be comparing four models renowned for their quality and durability: the Wüsthof Classic Ikon, the Global G2, the Kai Shun Classic, and the Victorinox Swiss Modern. Each knife has its own strengths in terms of durability, comfort and precision, making them ideal for both amateur and professional cooks.

This ranking is my personal opinion, and anyone can find fault with it. However, if you think I’m really wrong, please let me know in the comments.

Read our full review: Wüsthof Classic Ikon chef’s knife

The Wüsthof Classic Ikon is a symbol of quality and durability. Forged in Solingen, Germany, this knife combines high-quality steel and ergonomic design to deliver precise, long-lasting cutting performance. The handle, made of reinforced polymer (POM), ensures a comfortable grip and perfect balance, making it an excellent choice for heavy or frequent cutting jobs.

Suggested retail price: 165€.

Read our full review: couteau-de-chef-global-g2

The Global G2 is renowned for its lightweight, all-stainless steel design, offering excellent balance for precise cutting. Designed in Japan, this knife is perfect for those seeking a versatile, easy-to-handle blade. Its ergonomic hollow handle, filled with sand for better balance, stands out from other knives thanks to its innovative design. However, its light weight may limit its sturdiness for heavier tasks.

Suggested retail price: €120

Read our full review: kai-shun-classic-chef-knife

The Kai Shun Classic features a VG-MAX steel blade with a 32-layer damask pattern, combining Japanese tradition and modernity. Its razor-sharp blade is ideal for precise cuts, but requires regular maintenance to keep it sharp. Its Pakka wood handle adds a touch of elegance and comfort, making this knife both functional and aesthetically pleasing.

Suggested retail price: €235

Read our full review: Victorinox chef’s knife

The Victorinox Swiss Modern is an ideal option for those looking for a reliable knife at an affordable price. Made from Swiss-grade stainless steel, this knife combines simplicity and performance. Its polypropylene handle offers a good grip, although it’s not as refined as other, more expensive models. However, its light weight can be a disadvantage for heavy cutting.

Suggested retail price: €50

How to choose the right chef’s knife?

Here are the most important factors to consider when choosing between these chef’s knives and their respective steels:

1. Cutting retention

• Indicates how long the knife remains sharp after use.
• Wrench for professionals who need a long-lasting cutting edge without frequent sharpening.
• Best steel: VG-MAX (Kai Shun Classic).

2. Corrosion resistance

• A measure of steel’s resistance to rust and stains, especially in humid environments.
• Important for regular use at home or in damp environments.
• Best steel: Cromova 18 (Global G2) and VG-MAX (Kai Shun Classic).

3. Easy to sharpen

• Indicates how easy it is to resharpen the blade when necessary.
• Crucial for non-professionals or those without specialized sharpening tools.
• Best steel: X50CrMoV15 (Wüsthof Ikon Classic) and X55CrMoV14 (Victorinox Swiss Modern).

4. Robustness

• The blade’s ability to resist splintering, cracking or breaking under pressure.
• Important for general kitchen tasks and if you’re not particularly careful with your knives.
• Best steel: X50CrMoV15 (Wüsthof Ikon Classic) and X55CrMoV14 (Victorinox Swiss Modern).

5. Hardness (HRC index)

• The harder the steel, the better the cutting retention, but it is also more brittle (risk of chipping).
• Important for precision cuts, but requires more careful maintenance.
• Best steel: VG-MAX (Kai Shun Classic).

Summary of priorities :

• If you’re looking for durability and easy sharpening: Wüsthof Ikon Classic or Victorinox Swiss Modern.
• If cut retention and sharpness are your priorities: Kai Shun Classic.
• If you prefer a lightweight, corrosion-resistant knife: Global G2.

Your final choice depends on the factors that matter most to you: sharpness, ease of maintenance or sturdiness.

To help you in your choice if you are picky, here is a table with an evaluation of each knife according to key factors (cutting retention, corrosion resistance, ease of sharpening, sturdiness and hardness), rated on a scale of 1 to 5, 5 being the best score:

Knife	Cutting retention	Corrosion resistance	Easy to sharpen	Robustness	Hardness	Overall rating
Wüsthof Ikon Classic	3,5	4,5	4,5	4,0	3,0	3,9
Global G2	3,0	5,0	4,0	3,5	3,5	3,8
Kai Shun Classic	5,0	4,5	3,0	3,0	5,0	4,1
Victorinox Swiss Modern	3,0	4,0	4,5	4,0	3,0	3,7

Explanation of notes:

• Cutting retention:

• Kai Shun Classic gets the highest rating (5.0) thanks to its VG-MAX steel, known to retain its sharpness longer.
• Wüsthof Ikon Classic and Victorinox Swiss Modern have good cutting retention but are inferior to harder steels.
• Global G2 has average cutting retention due to its softer steel.

• Corrosion resistance:

• Global G2 is the best (5.0) with its Cromova 18 steel, very rich in chromium for exceptional rust resistance.
• Wüsthof Ikon Classic and Kai Shun Classic also have good corrosion resistance (4,5).
• Victorinox Swiss Modern offers good resistance (4.0), but falls a little short of the Global standard.

• Easy sharpening:

• Wüsthof Ikon Classic and Victorinox Swiss Modern are easy to sharpen (4.5) thanks to their softer steel.
• Global G2 is relatively easy to sharpen, but a little harder than the Wüsthof.
• Kai Shun Classic is the most difficult to sharpen (3.0) because of its hardness.

• Robustness:

• Wüsthof Ikon Classic and Victorinox Swiss Modern (4.0) are robust, resistant to splintering and cracking.
• Global G2 has a decent robustness (3.5), but can chip if misused.
• Kai Shun Classic (3.0) is more brittle due to its high hardness.

• Hardness:

• Kai Shun Classic (5.0) has the highest hardness, ideal for maximum cutting retention, but more brittle.
• Global G2 and Wüsthof Ikon Classic have a medium hardness (3.5 and 3.0).
• Victorinox Swiss Modern has a lower hardness (3.0), which makes it more durable but less sharp.

What’s the best durable chef’s knife?

We’ve chosen the Wüsthof Ikon Classic because, even if it doesn’t get top marks, it’s definitely the most durable. Here we’re looking for a Buy It For Life knife!

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Comparative table of our chef’s knife features

Knife	Blade material	Blade length	Handle material	Weight	Price (€)
Global G2	CROMOVA 18 stainless steel	20 cm	Stainless steel	170 g	120
Classic Ikon Wüsthof	High-grade stainless steel	20 cm	Polymer (POM)	268 g	150
Kai Shun Classic	VG-MAX + 32-layer damascus steel	20 cm	Pakka wood	225 g	235
Swiss Modern Victorinox	Stainless steel	20 cm	Polypropylene	164 g	60

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Comparison table details

Durability

The Wüsthof Classic Ikon and the Kai Shun Classic stand out with highly durable blades, thanks to high-quality materials such as German stainless steel and Japanese VG-MAX. The Global G2 remains durable, but its lighter design makes it a slightly less robust option. The Victorinox Swiss Modern offers respectable durability for its price, but its blade will dull more quickly.

Performance

In terms of performance, the Kai Shun Classic dominates thanks to its superior sharpness and precision, closely followed by the Wüsthof Classic Ikon, which excels at heavier tasks. The Global G2 performs well for everyday tasks thanks to its lightness and control, while the Swiss Modern Victorinox is positioned as an affordable option, but with more modest performance.

Materials

The Kai Shun Classic with its damascus blade and Pakka wood handle balances aesthetics and functionality. The German steel of the Classic Ikon Wüsthof guarantees maximum durability, while the Global G2 opts for a unique, minimalist all-steel design. Victorinox’s Swiss Modern uses simpler, yet effective materials for everyday use.

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Frequently asked questions (FAQ)

What’s the best blade for durability?

Forged blades in high-carbon steel, like the Wüsthof Classic Ikon, are among the most durable. They resist corrosion and chipping.

What’s the best option on a tight budget?

The Victorinox Swiss Modern offers the best value for money for users looking for an affordable solution without totally sacrificing quality.

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Understanding the steel in chef’s knives

Here’s a comparison of the steels used for the chef’s knives in our comparison:

Knife	Steel type	Steel composition	Benefits	Disadvantages
Wüsthof Ikon Classic	X50CrMoV15	Stainless steel	– Excellent corrosion resistance – Good sturdiness – Easy to sharpen	– Average cut retention compared to harder steels
Global G2	Cromova 18	Stainless steel (18% Chromium, <1% Carbon, Molybdenum, Vanadium)	– High corrosion resistance – Lightweight – Good sharpness	– Softer steel, requires frequent sharpening
Kai Shun Classic	VG-MAX	High-grade stainless steel (1% Carbon, 15% Chromium, Molybdenum, Vanadium, Cobalt)	– Excellent cut retention – Hardness for fine edges – Corrosion-resistant	– More brittle, can chip easily – Difficult to sharpen
Victorinox Swiss Modern	X55CrMoV14	Stainless steel	– Good corrosion resistance – Long-lasting – Easy to maintain	– Lower cut retention than high-end knives

Here are the most important factors to consider when choosing between these chef’s knives and their respective steels:

1. Cutting retention

• Indicates how long the knife remains sharp after use.
• Wrench for professionals who need a long-lasting cutting edge without frequent sharpening.
• Best steel: VG-MAX (Kai Shun Classic).

2. Corrosion resistance

• A measure of steel’s resistance to rust and stains, especially in humid environments.
• Important for regular use at home or in damp environments.
• Best steel: Cromova 18 (Global G2) and VG-MAX (Kai Shun Classic).

3. Easy to sharpen

• Indicates how easy it is to resharpen the blade when necessary.
• Crucial for non-professionals or those without specialized sharpening tools.
• Best steel: X50CrMoV15 (Wüsthof Ikon Classic) and X55CrMoV14 (Victorinox Swiss Modern).

4. Robustness

• The blade’s ability to resist splintering, cracking or breaking under pressure.
• Important for general kitchen tasks and if you’re not particularly careful with your knives.
• Best steel: X50CrMoV15 (Wüsthof Ikon Classic) and X55CrMoV14 (Victorinox Swiss Modern).

5. Hardness (HRC index)

• The harder the steel, the better the cutting retention, but it is also more brittle (risk of chipping).
• Important for precision cuts, but requires more careful maintenance.
• Best steel: VG-MAX (Kai Shun Classic).

Summary of priorities :

• If you’re looking for durability and easy sharpening: Wüsthof Ikon Classic or Victorinox Swiss Modern.
• If cut retention and sharpness are your priorities: Kai Shun Classic.
• If you prefer a lightweight, corrosion-resistant knife: Global G2.

Your final choice depends on the factors that matter most to you: sharpness, ease of maintenance or sturdiness.

All you need to know about steel types :

• X50CrMoV15 (Wüsthof Ikon Classic)

• Advantages: This steel is known for its balanced properties. It is a stainless alloy with 15% chromium, offering good corrosion resistance. It also contains molybdenum and vanadium, which enhance strength and hardness. Easy to sharpen.
• Disadvantages: Moderate cutting retention due to low carbon content (approx. 0.5%). Requires more frequent sharpening than harder steels.

• Cromova 18 (Global G2)

• Advantages: This steel is designed to be lightweight and corrosion-resistant. Its 18% chromium content gives it excellent rust resistance, while molybdenum and vanadium enhance durability.
• Disadvantages: Steel is softer (approx. 56-58 HRC), loses its sharpness more quickly and requires regular sharpening, although it is easy to sharpen.

• VG-MAX (Kai Shun Classic)

• Advantages: VG-MAX steel is of high quality, with high hardness (approx. 60-61 HRC) and excellent cutting retention, enabling the blade to stay sharp for a long time. Cobalt and vanadium increase hardness and strength, while maintaining good corrosion resistance.
• Disadvantages: Harder steels like VG-MAX are more brittle, so they can chip if misused. They are also more difficult to sharpen.

• X55CrMoV14 (Victorinox Swiss Modern)

• Advantages: Like Wüsthof’s X50CrMoV15, this steel is balanced in terms of durability, corrosion resistance and ease of sharpening. It contains slightly more chromium than Wüsthof’s, offering good rust resistance.
• Disadvantages: Cutting retention is not as good as that of steels with a higher carbon content. Ideal for all-purpose use, but may not satisfy those looking for long cutting life.

Summary:

• Wüsthof Ikon Classic: A good balance between corrosion resistance, sturdiness and ease of sharpening, making it an excellent all-round choice.
• Global G2: Emphasizes lightness and corrosion resistance, but requires frequent sharpening.
• Kai Shun Classic: Excels in cutting retention and sharpness, but is more difficult to maintain due to its fragility.
• Victorinox Swiss Modern: Offers easy maintenance and good corrosion resistance, but has lower cutting retention than higher-end options.

Each knife offers a different balance of qualities, so the best choice depends on what’s most important to you (durability, sharpness, cutting retention, etc.).

FAQ about the best chef’s knives

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1. What’s the best brand of chef’s knife?

Chefs’ favorite knife brands include Global, Wüsthof, Shun, Zwilling, and Misono. These brands are known for their precision cutting, durability and superior quality, often recommended by professional chefs around the world.

2. What’s the best chef’s knife in 2024?

The best chef’s knife varies according to preference, but models like the Wüsthof Classic Chef’s Knife and the Shun Classic Chef Knife are consistently ranked among the best for balance, sharpness and durability.

4. What’s the best material for a chef’s knife?

Stainless steel and carbon steel blades are the most popular. Stainless steel is rust-resistant and easy to maintain, while carbon steel offers better cutting performance but requires more care to avoid oxidation.

5. What knives do famous chefs use?

Celebrity chefs often use knives from brands such as Wüsthof, Global and Shun. Gordon Ramsay, for example, uses Wüsthof and Henckels knives, while Philippe Etchebest prefers Global knives.

6. Are Japanese knives better than German knives?

Japanese knives such as Shun and Misono are renowned for their lightness, fine cutting and extreme sharpness, while German knives such as Wüsthof and Zwilling are often heavier, with greater durability and versatility for a variety of tasks. The choice depends on cooking style and personal preference.

7. How much does a good chef’s knife cost?

The price of a good chef’s knife generally varies between €100 and €300, depending on the brand, blade material and manufacturing quality. A quality entry-level knife can start at around €70, while top-of-the-range models can fetch over €500.

8. How can you tell if a knife is good quality?

A good-quality knife can be recognized by its balance, its initial sharpness, the quality of the blade material (such as stainless or carbon steel), and its ergonomics. A good knife should also maintain its edge for a long time, and be easy to sharpen.

9. Which knives stay sharpest the longest?

Japanese carbon steel knives are renowned for keeping their edge longer than stainless steel knives. Brands such as Shun and Global offer blades that retain their sharpness for a long time thanks to the hardness of their steel.

10. What kind of knives should every chef have?

The essential knives for any chef include a chef’s knife (or slicing knife), a paring knife and a bread knife. These three types of knife cover most basic culinary tasks.

11. What’s the best chef’s knife for beginners?

The Victorinox Fibrox Pro Chef’s Knife is often recommended for beginners. However, we prefer the Victorinox Swiss Modern, an evolution that has brought us added comfort. It offers excellent quality at an affordable price, with a durable blade and comfortable grip.

12. What’s the world’s best-selling knife?

The Wüsthof Classic Chef’s Knife is one of the world’s best-selling knives, appreciated for its versatility, long-lasting edge and German-made quality.

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