Els millors ganivets de cuiner del 2026
Els 3 primers segons 68 vots de la gent: Shun Classic 8" · Victorinox Fibrox Pro 8" · MAC MTH-80 Professional 8". (Actualitzat 26 de set. del 2026.)
Ganivets de xef que guanyen proves a llarg termini i de laboratori el 2026 (Wirecutter, America's Test Kitchen, TechGearLab i provadors independents), des de cavalls de batalla econòmics fins a acer japonès.
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Top 10
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1
Shun Classic 8"
Acer VG-MAX revestit de Damasc, nítid i bonic.
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2
Victorinox Fibrox Pro 8"
El ganivet econòmic "encara el campió" d'America's Test Kitchen.
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3
MAC MTH-80 Professional 8"
Va superar 22 rivals en proves a llarg termini; Nitidez japonesa a un preu mitjà.
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4
Fet en ganivet de xef de 8 polzades
Acer tractat amb nitrogen cinc vegades forjat.
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5
Wüsthof Classic 8"
Cavall de batalla alemany, una de les millors opcions a Wirecutter i TechGearLab.
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6
Global G-2
Ganivet japonès d'acer inoxidable d'una sola peça amb mànec amb clotets.
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7
Misono UX10
El gyuto prim i afilat d'acer suec estimat pels xefs.
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8
Mercer Culinary Genesis
Ganivet forjat assequible utilitzat a les escoles de cuina.
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9
Miyabi Kaizen II
Acer Damasc FC61 fabricat a Seki, Japó.
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10
Zwilling Pro 8"
Coixinet corbat per a una adherència còmoda.
Candidats
Encara no han arribat al primer 10... encara. Voteu-los per pujar-los.
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11
Tojiro DP Gyuto
Gyuto japonès econòmic amb nucli VG-10.
Com s'ordena aquesta classificació? Per vots de la gent: cada ▲ suma un punt i cada ▼ s'emporta un. Qualsevol pot votar i afegir el que falti.
Falta alguna cosa?
Comentaris (21)
Great list, bookmarked. My mom needs a new knife for her birthday
Honestly a sharp cheap knife beats a dull expensive one every time
Just bought the Mercer Genesis after reading this, will report back
Tojiro DP is the best Japanese entry-level gyuto, change my mind
Global G-2 is beautiful but the handle gets slippery with wet hands
No Japanese carbon steel at all? Masamoto, Takamura? Too niche I guess
Zwilling Pro has that half bolster which makes sharpening the heel so much easier
MAC MTH-80 at #1 is what every test kitchen says. Sharp, light, and holds an edge forever.
Do you really need an 8" or is a 6" fine for a small kitchen?
8" is the sweet spot for most people. A 6" is fine if your cutting board is small.
Misono UX10 is my dream knife, way too pricey for me rn
Got the MAC after reading this. Holy cow, it's sharp.
Wüsthof Classic is heavy but indestructible. Mine is 15 years old.
Learn to sharpen with a whetstone and any of these will be amazing
Shun is gorgeous but the steel chips if you're not careful. Not for bones!
Victorinox for my parents, MAC for me. Happy family 😄
Victorinox Fibrox at #3 for under $60 is the best value in the whole kitchen.
Agree, it's what most culinary schools hand out.
Made In on a 'best knives' list feels like an ad 🤔
It did well in a few tests, but yeah, I'd pick the Tojiro over it at that price.
Miyabi Kaizen II looks stunning, that damascus pattern 😍