Pisau chef terbaik 2026
3 teratas mengikut 68 undian daripada orang: Jauhi Klasik 8" · Victorinox Fibrox Pro 8" · MAC MTH-80 Profesional 8". (Dikemas kini 26 Sep 2026.)
Pisau Chef yang memenangi ujian jangka panjang dan makmal pada tahun 2026 (Wirecutter, America's Test Kitchen, TechGearLab dan penguji bebas), daripada kuda kerja bajet hingga keluli Jepun.
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10 Teratas
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1
Jauhi Klasik 8"
Keluli VG-MAX bersalut Damsyik, setajam cukur dan cantik.
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2
Victorinox Fibrox Pro 8"
Pisau bajet 'masih juara' America's Test Kitchen.
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3
MAC MTH-80 Profesional 8"
Mengatasi 22 pesaing dalam ujian jangka panjang; Ketajaman Jepun pada harga pertengahan.
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4
Dibuat Dalam 8" Pisau Chef
Keluli terawat nitrogen lima kali palsu.
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5
Wüsthof Klasik 8"
Kuda kerja Jerman, pilihan utama berulang di Wirecutter dan TechGearLab.
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6
Global G-2
Pisau Jepun tahan karat satu keping dengan pemegang lesung pipit.
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7
Misono UX10
Gyuto keluli Sweden yang nipis dan tajam disukai oleh chef.
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8
Mercer Culinary Genesis
Pisau tempa mampu milik yang digunakan di sekolah masakan.
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9
Miyabi Kaizen II
Keluli Damsyik FC61 dibuat di Seki, Jepun.
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10
Zwilling Pro 8"
Bolster melengkung untuk cengkaman picit yang selesa.
calon
Mereka belum mencapai 10 teratas… lagi. Undi untuk mereka naikkan.
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11
Tojiro DP Gyuto
Gyuto Jepun mesra bajet dengan teras VG-10.
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Ulasan (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 😍