Modern age technology has led to the manufacture of some of the most impressive chef’s knives ever made. However, the best models on the market are often pretty too expensive for regular household use. Granted, there are many affordable models as well, but they tend to be dull and have a short lifespan.
Hence, to rid you of these dilemmas, we have thoroughly tested the various models and handpicked the 10 best chef knife under 100. These models are easy on your wallet and still come with some utterly remarkable features. We dare you to go through our reviews without falling in love with at least one of them!
10 Best Chef Knife Under 100
We know how daunting it can be to pick an ideal chef knife, especially when on a limited budget. Therefore, we bring you a detailed set of reviews on the most affordable yet efficient chef knives on the market.
J.A. Henckels International Classic Chef Knife
First off on this list of reviews is an item that’s practically the best boning knife for fish. It’s specially designed to cut meat with extreme precision without any major effort. The boning knife’s best feature is its 6 inch curved blade that allows you to cut through meat effortlessly.
It’s mostly suitable for carefully separating the meat from the bones. The cuts are impeccably accurate, which makes them suitable for formal dinners. Besides fish, you can also use the knife for cutting deer and poultry. It’s every professional butcher’s ideal utensil.
This boning knife is made of high carbon molybdenum steel, which makes it highly durable. The blade is also treated cryogenically. Hence, it’s not prone to rust, and doesn’t lose its sharpness even after several uses. The handle is also textured to ensure a solid grip.
It’s also antibacterial infused and liquid welded to make sure the blade never slips out of place. This also makes it easy to clean. The blade also comes with front and rear bolsters to make it more balanced. This allows you to cut more meat with less effort.
- Made of high carbon molybdenum steel
- Retains its sharpness for longer
- Antibacterial infused and liquid welded
- Front and rear bolsters
- Effortless cutting
- Relatively expensive
Shun Sora Chef's Knife 8 Inch
Next up, we bring you this flexible blade with several features to look forward to. First of all, it’s made of high carbon stainless steel that’s as attractive to look at as it is sharp. This type of stainless steel is fully resistant to rusting. So, you’ll never be disappointed by its lack of sturdiness.
The manufacturer implements high-tech vacuum treatment for each of their knives to makes sure they retain their sharpness for longer. It’s also much easier to sharpen this bladed compared to others. This best boning knife for deer has a high hardness level, which ensures optimum performance from day one.
Moreover, this boning knife is manually sharpened by expert knife smiths, so you can definitely rely on it. They use a Honbazuke method that shapes each blade at a perfect 18 degrees. With this level of precision, you barely need any effort to skin animals. Each cut is also precise and beautiful to look at.
This widely recommended boning knife comes with a special pakawood handle, which comes straight from Africa. The full tang handle provides an ergonomic grip for the user.
- Made of high carbon stainless steel
- Retains its edge
- Manually sharpened by knife smiths
- Pakawood handle
- Good for skinning deer
- Price could be more reasonable
Mac Knife Series Hollow Edge Chef's Knife
This next boning knife model comes with its very own finger guard for safe usage. Most of the knives on the market don’t include this feature. However, the finger guard protects your fingers from being severed accidentally. Now you can chop away deer meat without the worry of hurting yourself.
It’s made of superior quality Japanese steel, which is a solid assurance of durability. The knife’s edge is so sharp that barely have to sharpen it after repeated use. Japanese steel is also easy to maintain in the long run. You can easily wipe off any residue without creating a fuss.
Hand washing the knife is recommended to retain its sharpness and edge. The most enticing feature about this model is its ergonomic handle. It mainly consists of two different materials. They implemented polypropylene for intense durability. On the other hand, Santoprene maximizes comfort during use.
Due to this feature, cutting deer or chicken meat never feels tedious. You can also maintain a firm grip on the knife while cutting meat. The texture on the handle prevents it from slipping out of hand.
- Made of Japanese steel
- Impeccable sharpness
- Handle is comfortable and durable
- Non slip grip
- Easy to maintain
- Needs sharpening quite often
Global G-4-7 inch 18cm Oriental Chef's Knife
The following boning knife on this list of reviews is certainly a sight to behold. It’s not only because of its attractive finish but also due to its numerous features. And it’s made from high-quality G4116 German steel, which gives it the sharpness to tackle any skinning or boning task.
Filleting fishes is highly simplified by this knife. With this fillet knife in hand, you can take care of any kitchen task in record time. It can equally retain its edge in both fresh and saltwater. Experts consider this the best boning knife for fish by a long shot. You’re sure to be amazed by its efficiency.
Another cool feature is this boning knife’s comfortable grip. The super polymer grip makes filleting fish seem like a stroll in the park. It barely puts any strain on your palms, so you can skin fish and deer for hours without even noticing it. There’s also less chance of the knife slipping out of hand.
It’s also easy to clean and maintain the handle. Take good care of it if you want to get the most out of it. This fillet knife comes with a durable sheathe that protects the knife from deteriorating.
- Made of G4116 German steel
- Sharp and durable
- Lightweight sheathe
- Salt water doesn’t affect it
- Super polymer grip
- Not versatile
WÜSTHOF Model 4562-7/20, Gourmet 8 Inch Chef’s Knife
Coming in at number 5 is this exclusive boning knife that’s perfect for slicing meat clean off the bone. The manufacturer has used German stainless steel in its construction. So, you can bet on it to be sharp and efficient. The best thing about this material is it doesn’t corrode even when used regularly.
It’s resistant to rust, and can easily last a long duration. The knife is also well balanced for swift chopping and slicing purposes. It doesn’t take long to get the hang of it. The German steel is also specially hardened to offer maximum sharpness and durability.
This 6 inch boning knife is suitable for multiple purposes. Besides de-boning fish, you can also fillet, prepare, skin, trim, and butterfly animals. It’s an all-rounder utensil for all your cutting needs. As you might notice at first glance, the knife comes with a Pakawood handle.
Not only is it beautiful to look at, but it also makes the knife easy to use. The nonslip grip is enough to prevent unwanted accidents when you’re on a deadline.
- Built from German stainless steel
- Corrosion resistant
- Non slip Pakawood handle
- Easy to use
- Design could be more lightweight
Meat Cleaver Imarku Cleaver Knife German High Carbon Stainless Steel Butcher Knife
As you continue this list of reviews, we would like to include the best boning knife for chicken as well. This flexible boning knife comes with a wide array of features that can make your tasks easier. First of all, it’s made of high carbon forged steel that comes straight out of Soligen, Germany.
The imported steel gives the knife a shiny finish and a sharp edge. It can easily slice through chicken and beef and doesn’t require much effort to do so. In the hands of a professional, this knife can work like a charm. Even newbies will find it easy to bone chicken and other types of animals with this knife.
This incredible boning knife can resist corrosion and rust while retaining its shine all the time. It’s fairly easy to clean and even easier to maintain in the long run. This is also a perfectly balanced knife used for utmost precision when skinning. The knife is also easily maneuvered due to its ergonomic handle.
Its taper-ground edge ensures maximum sharpness and stability in times of need. The Santoprene handle helps you grip the knife safely.
- High carbon forged steel
- No rusting or corrosion
- Taper-ground edge
- Santropene handle
- Bent shape decreases efficiency
Victorinox 45520 Fibrox Pro Knife
Another item on this list is this 6-inch boning knife that’s the result of outstanding craftsmanship. It has a full tang design that balances it properly for skinning and boning deer and fish. With this level of efficiency, you can take care of any task within a matter of minutes.
The edges have been hand-polished by professional knife smiths, which makes them highly reliable. It will never let you down when you need it the most.
Moreover, the cutting-edge technology implemented in its design will surely satisfy you to the fullest. It’s also made of high-grade German steel, which contributes to its durability.
With this 6 inch boning knife in hand, corrosion and rust are never an option. It’s an extremely versatile kitchen knife with multiple uses. You can effortlessly filet, butterfly, trim, and skin with this knife. What really sets it apart is its premium quality G10 handle.
This military-grade handle is built to serve you through thick and thin. The non slip grip gives you better control when skinning fish. It has also been tapered carefully for increased hardness and flexibility.
- High grade forged German steel
- Multipurpose knife
- Military grade G10 handle
- Rust resistant
- Carefully tapered
- Not efficient at de-boning fish
DALSTRONG Chef Knife 8" Gladiator Series
This impressive boning knife is less of a knife and more of a meat processor. It’s by far the best boning knife for beef as it allows you to separate meat from the ribs with finesse. With this level of precision, you’ll be able to break an entire chicken within a few minutes. It can enhance your skills if used regularly.
The boning knife is made of Japanese AUS10 Super Steel, which’s highly durable, to say the least. A 67 layer high carbon stainless steel has been used in its construction. This knife has a Tsunami rose Damascus pattern that allows you to make more defined cuts.
It has a Rockwell Hardness level of HRC61, which is more than enough to last a lifetime. This also means that it barely needs any sharpening even if you use it daily. The kitchen knife model is stain resistant and is therefore easy to maintain.
Its 12-degree pro razor edge coupled with the polished cutting angle gives you better sharpness than you desire. They equipped it with a military-grade G10 handle that’s rounded for added comfort.
- Made of Japanese AUS10 Super Steel
- Tsunami Rose Damascus pattern
- Rockwell Hardness HRC61
- Military grade G10 handle
- Stain resistant
- Fairly expensive
Chef Knife 8-inch Kitchen Knife Professional German High Carbon Stainless Steel
As we draw close to the end, we would like to mention this Swiss army boning knife. It has a sharp and pointy tip that can pierce through meat like it’s butter. This semi-stiff blade gives you the proper angle to separate meat from the bone. Its performance and precision are sure to surprise you.
The boning knife comes with a Fibro Pro ergonomic handle that provides a solid grip in all conditions. It doesn’t run the risk of slipping even when it’s wet. This feature can certainly come in handy in the kitchen. The handle is also easy on your hands and gives you better control than ever.
Unlike most knife models, this boning knife is suitable for both cutting thick meat and delicate skinning. This is due to the curved edge and increased flexibility of the knife. Moreover, it’s made of stainless steel, which is known for its resistance to corrosion.
The top-quality material keeps the blade sharp for longer, without any manual sharpening. It’s easy to maintain and easy to use. This boning knife meets the national sanitization foundation standards, so you rely on it to be safe.
- Fibro Pro ergonomic handle
- Corrosion resistant
- Sharp and pointy tip
- Suitable for boning and skinning
- Meets NSF safety standards
- Needs more flexibility
Cangshan TC Series 1020908 Swedish Sandvik 14C28N
Last but not the least, we bring you this exceptional butcher knife that you can also use for cutting cakes and fruits. Most boning knives are not suitable for multiple purposes. Thankfully, this particular model has been built to resist corrosion caused by repeated usage.
It’s made of surgical grade T420 high carbon stainless steel that grants it the endurance to withstand heavy-duty use. The manufacturers have put special attention on its design to make sure it’s perfectly shaped. Its balanced shape allows you to cut both large and small items with the same level of precision.
The razor-sharp edge will allow you to slice through any type of meat effortlessly. It’s also easy to maneuver this knife due to its size and design. The ergonomic handle is lightweight and makes the knife easy to use. Even an inexperienced chef can get the hang of it after a few uses.
This stubby kitchen knife is entirely manufactured in the United States. They have been in the business since 1948, which is enough evidence of their reliability. Maintenance is not a hassle either, as you can just put it in the dishwasher.
- Made of T420 high carbon stainless steel
- Strategically shaped
- Extremely reliable
- Multiple uses
- Dishwasher safe
- Needs better design
Related: Best Bushcraft Knife Under $100
Things to Consider Before Buying a Chef Knife Under 100
The following are some major factors that you need to keep in mind when you’re out looking for a chef knife. Both the lifespan and efficiency of the chef knife will depend on these factors. So, we suggest that you go through them all.
A dull knife won’t do you any good. The best kitchen knives come sharp and stay sharp for long periods of time before you need to sharpen them. One of the main indicators of a knife’s quality is, therefore, how sharp it is and how often it needs a tune-up.
A knife’s sharpness doesn’t just determine how well it works, it also influences how safe it is to use. While you might think the sharper a knife is, the bigger the risk, the opposite is actually true.
Yes, you can do some real damage if you cut yourself with a super-sharp knife (don’t go taking unnecessary chances), but you’re more likely to cut yourself if you’re struggling to cut something else with a dull blade – that’s when chefs most risk losing control of the knife.
A big part of the equation of finding the right knife for you, especially when it comes to a chef’s or Santoku knife, is how comfortable you find it to use. And weight is a big part of that.
There’s not a general “correct” weight to look for when it comes to kitchen knives, this is really a factor that’s all about personal preference, and newbie home chefs may have to do a little bit of experimenting to see what works for them.
Some people will find a lightweight knife easier to use, others will appreciate the heft of a heavier one and feel like they have more control over it. This is a personal preference.
Moreover, if you don’t have much experience with different chef’s knives yet, see if you have some friends willing to let you try out theirs to get a feel for how they work. If you’re offering to cook for them in exchange, they’ll likely be pleased to comply.
Balance goes hand in hand with weight in determining how comfortable you’ll find using the knife. If the weight falls too much to one side or the other, then chopping will be more work for you.
This is another category where it’s hard to judge a knife without the chance to pick it up and hold it. If you don’t have that option with a knife you’re considering, once again, take some time to check the reviews and see what other people report.
The final factor that makes a big difference in how comfortable holding and using a particular knife will feel to you is handle comfort. Much of this largely depends on the material used – wood, plastic, metal, and composites are the most common option – and the shape and weight of it.
You probably won’t be surprised to learn that this is another subjective category. What’s comfortable for you will depend on things like your hands’ size, strength, and shape, as well as just your general preference.
Ease of Use
Many of the categories above play a big role in ease of use. A sharp knife will make chopping things easier, and a comfortable feel in the hand will make food prep more pleasant and efficient for you.
Additionally, making sure you use the right knife for the right job is important to not making the work harder for yourself. The whole variety of knife styles exists specifically to ensure that you can approach the variety of chopping tasks you may need to tackle more easily.
Maintenance, Rusting & Corrosion
One additional factor to consider in terms of ease of use is maintenance. Some knives are more prone to rusting or corrosion than others, so if you’re not someone who tends to be on top of cleaning and drying things by hand, then you may want to spend a little less or seek out a knife that’s less sensitive to corrosion.
Additionally, many types of knives will require occasional sharpening. If that’s the kind of chore you avoid, then look for a knife known for staying sharp longer.
Most kitchen knives you encounter will be made of stainless steel, which is strong, durable, and easy to sharpen.
Some higher-end knives instead use carbon steel, which is stronger and sturdier, but less durable. With these, you’re more likely to deal with rust and stains, especially if you’re not very on top of cleaning and drying them right away after each use.
Another option is high-carbon stainless steel, which falls somewhere between the other two: it’s a bit stronger than stainless steel but more durable than carbon steel.
While not as common as any of the steel options, some brands offer ceramic knives. These are very sharp while being more lightweight than metal. They stay sharp for a long time, but once they do start to dull, they’re harder to sharpen – you’ll have to send them to a professional rather than take care of it at home.
Frequently Asked Questions
- What to look for when buying chef’s knives?
Spine should also taper at the tip; a thick tip will be hard to work with. The edge: A good chef’s knife should be sharp right out of the box. To evaluate sharpness, try slicing through a sheet of paper. A really sharp knife will make a clean, swift cut.
- What 3 knives are essential to a chef?
While those 8-piece kitchen knife block sets seem like a good value, they’re way more than you need (and take up way too much space). If you think about the knives that you use, again and again, it comes down to three essentials: The chef’s knife, the serrated knife, and the paring knife
- Does knife length include handle?
Knife length does not include the handle. The length is the tip of the blade to the bolster. Essentially the knife length should refer only to the blade length, regardless of how long the handle is.
- Is a 4 inch blade legal?
Prohibited knives under this statute include switchblades, any knife with a blade over four inches and one that has a fixed blade (or one that can be fixed), or. any knife prohibited to possess under the law.
We have reached the end of this article and are glad to announce that you’re well prepared to pick the best chef knife under 100 for you.
By now, you probably have your heart set on a few of the aforementioned models. Do make sure you keep the necessary factors in mind no matter which model you buy.
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