8 Best Chef Knives Under $150 to Buy in 2026

The SHAN ZU Genbu Series chef knife hits like a precision strike from the first slice—its Japanese super steel blade, forged using the traditional 3-step Honbazuke method, delivers exceptional edge retention and an almost surgical level of sharpness right out of the box. With high carbon content and expert hand-polishing across 32 manufacturing steps, this knife doesn’t just cut; it glides through tomatoes without crushing them, sails through herbs without bruising, and maintains its bite longer than most in its class. For home chefs tired of constant re-sharpening or flimsy blades that chip under pressure, the Genbu offers a serious upgrade in durability and performance, blending artistry with kitchen practicality.

In real-world testing, the 8-inch blade with a 2.0mm thickness strikes a smart balance between agility and heft—stiff enough for dense root vegetables, yet nimble for delicate tasks like julienning shallots or portioning fish. The full-tang construction ensures excellent balance, while the K133 ergonomic handle fits comfortably in medium to large hands, reducing fatigue during extended prep sessions. However, it does demand careful maintenance: hand washing is non-negotiable, and while the steel resists rust better than pure carbon, prolonged moisture exposure can still lead to spotting. It excels on soft bones, fibrous veggies, and acidic ingredients, but aggressive twisting or prying can risk micro-chipping due to its high hardness.

Compared to the Mercer Culinary or Amazon Basics entry-level models, the SHAN ZU stands in a different league—closer in performance to knives twice its price, like premium Miyabi or Global lines. It’s ideal for cooks who value craftsmanship, long-term performance, and a touch of cultural storytelling in their tools. While not as flashy as Damascus-patterned rivals, its refined aesthetics and battle-ready steel make it a stealth powerhouse. It doesn’t compete on price, but when you weigh sharpness, longevity, and build quality, the Genbu delivers far more than its sub-$50 tag suggests.

The Babish 8-inch chef knife punches well above its weight, delivering a frightening level of sharpness thanks to its taper-ground, tempered 1.4116 German steel blade—a favorite among cutlery engineers for its balance of hardness, corrosion resistance, and ease of sharpening. From the first cut, it feels alive in hand: slicing through roma tomatoes with zero drag, dicing carrots with clean precision, and mincing rosemary without shredding. The full-tang ABS handle provides a secure, slightly textured grip that stays comfortable during prolonged use, making it a strong contender for home cooks who want pro-level performance without the pro-level price. It solves the common pain point of dull, inconsistent blades by offering a knife that’s both aggressive and controllable.

In daily use, the Babish knife handles a wide range of tasks with confidence—chopping through butternut squash, portioning boneless meats, even light rock-chopping herbs with ease. The blade’s moderate thickness (around 2.1mm) gives it durability without sacrificing too much finesse, though it’s not quite as nimble as thinner Japanese models when doing ultra-precise work. The 1.4116 steel strikes a sweet spot: hard enough to stay sharp for weeks, yet forgiving enough to resharpen with basic tools—unlike ultra-hard steels that demand specialized stones. However, the handle, while solid, lacks the warmth of wood or pakkawood, feeling a bit utilitarian in high-end company.

Positioned between budget picks like Mercer and premium models like VEROXIS, the Babish excels as a mid-range performer—it’s the knife you’d recommend to a friend upgrading from their first kitchen set. Compared to the MOSFiATA, it lacks accessories but feels more refined in balance and cutting action. It’s ideal for cooks who value performance over flash, seeking a no-compromise blade that blends German toughness with Japanese-inspired sharpness. When you factor in its sharpness, steel quality, and ergonomic design, it offers a more polished experience than similarly priced rivals—a true sweet spot in the under-$30 category.

The EOMJOY Damascus Chef Knife stands out with its CALABRIAN olive wood handle—a luxurious, organic touch that feels warm, grippy, and uniquely textured in hand, elevating it beyond typical kitchen tools into artisan-worthy territory. Paired with a 67-layer Damascus blade forged from high-carbon Japanese steel, this knife delivers razor-sharp performance straight out of the box, slicing through ripe mangoes without squishing and portioning flank steak with clean, effortless strokes. The 15° laser-calibrated edge ensures precision cutting, while the hand-sharpened finish gives it a refined, professional feel. For those who crave a knife that blends beauty, balance, and performance, this one hits an emotional and functional sweet spot.

In practice, the 58HRC hardness makes it slightly softer than the VEROXIS or Babash, meaning it won’t hold an edge quite as long—but it’s also less prone to chipping, making it more forgiving for everyday use. The half-bolster design allows full edge utilization and safe pinch-gripping, while the full tang ensures stability during aggressive chopping. The olive wood handle molds to your grip over time, though it demands care—avoid soaking and store dry to prevent warping. It excels in delicate tasks and general prep but isn’t built for smashing garlic or heavy-duty abuse.

Compared to the VEROXIS, it trades some hardness and flash for natural elegance and comfort, making it the better choice for cooks who value tactile pleasure and premium feel over maximum sharpness. Against the PAUDIN, it’s clearly in a higher class—more refined materials, better steel, and superior craftsmanship. It’s ideal as a gift or personal splurge for someone who sees cooking as ritual, not just routine. While not the hardest or sharpest, it offers a harmonious blend of art and utility—more soulful than technical, but no less effective.

The PAUDIN Chef Knife wins on ergonomic brilliance, featuring a soft, waved-pattern handle that contours perfectly to your palm, reducing wrist strain during prolonged chopping—ideal for anyone who’s suffered hand fatigue after prepping a holiday meal. The 5Cr15Mov stainless steel blade may not carry the prestige of VG-10 or 1.4116, but it’s hand-polished to a keen edge that handles everyday tasks with ease: slicing citrus, dicing bell peppers, and portioning chicken breasts without snagging. At 2mm thick, it balances durability and agility, while the full-tang, triple-riveted construction ensures stability and longevity. For cooks who prioritize comfort and usability over steel specs, this knife is a quiet standout in the mid-tier market.

In real use, the PAUDIN performs reliably across common kitchen duties, though the steel (rated around 56-57HRC) dulls faster than higher-end alloys and requires more frequent touch-ups. The waved pattern is etched, not forged—so it’s for aesthetics and grip, not structural benefit. Still, the balanced weight distribution between blade and handle makes it easy to control, and the semi-bolster design allows full edge access. It’s not built for heavy abuse or precision sushi slicing, but for daily family cooking, it’s more than capable. Hand washing is required, but the steel resists rust well with proper care.

Compared to the Amazon Basics, it offers superior grip, balance, and finish for just a bit more. Against the Mercer, it’s less aggressive in sharpness but more comfortable for long sessions. It’s best suited for home cooks who value comfort and safety over cutting-edge performance. While it doesn’t match the steel quality of Babish or VEROXIS, it excels in usability and hand feel—a comfort-first knife that makes prep less taxing, not more.