Ang pinakamahusay na mga kutsilyo ng chef ng 2026
Ang nangungunang 3 ayon sa 68 mga boto mula sa mga tao: Iwasan ang Classic 8" · Victorinox Fibrox Pro 8" · MAC MTH-80 Propesyonal na 8". (Na-update Set 26, 2026.)
Mga kutsilyo ng chef na nanalo ng pangmatagalan at pagsubok sa lab noong 2026 (Wirecutter, America's Test Kitchen, TechGearLab at mga independent tester), mula sa mga workhorse sa badyet hanggang sa Japanese steel.
Awtomatikong isinalin (orihinal sa English). Tingnan ang orihinal
Nangungunang 10
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1
Iwasan ang Classic 8"
Bakal na VG-MAX na nakasuot ng Damascus, matalas at maganda.
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2
Victorinox Fibrox Pro 8"
Ang 'pa rin ang kampeon' na kutsilyo ng badyet ng Test Kitchen ng America.
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3
MAC MTH-80 Propesyonal na 8"
Naungusan ang 22 karibal sa pangmatagalang pagsubok; Japanese sharpness sa mid-range na presyo.
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4
Ginawa Sa 8" Chef Knife
Limang beses na pineke ang nitrogen-treated steel.
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5
Wüsthof Classic 8"
German workhorse, isang repeat top pick sa Wirecutter at TechGearLab.
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6
Pandaigdigang G-2
Isang pirasong stainless na Japanese na kutsilyo na may dimpled na hawakan.
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7
Misono UX10
Manipis, matalas na Swedish-steel gyuto na minamahal ng mga chef.
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8
Mercer Culinary Genesis
Abot-kayang pekeng kutsilyo na ginagamit sa mga culinary school.
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9
Miyabi Kaizen II
Damascus FC61 steel na gawa sa Seki, Japan.
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10
Zwilling Pro 8"
Curved bolster para sa kumportableng pagkakapit ng kurot.
Mga kandidato
Hindi pa sila nakapasok sa tuktok na 10... Bumoto para sa kanila upang iangat sila.
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11
Tojiro DP Gyuto
Budget-friendly Japanese gyuto na may VG-10 core.
Paano nakaayos ang ranggo na ito? Sa pamamagitan ng mga boto ng mga tao: bawat ▲ ay nagdaragdag ng isang punto at bawat ▼ ay kukuha ng isa. Kahit sino ay maaaring bumoto at magdagdag ng kung ano ang kulang.
May kulang ba?
Mga Komento (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 😍