10 Best Chef Knife Under 100 – Reviewed & Updated 2023!

Every brand claims they have the best chef knife in the world. However, could someone else’s best knife be your best knife? Probably not. Every chef has a separate set of preferences and requirements. They have their own needs, budgets, likes, and dislikes. So, instead of finding the best knife in the world, you should look for the best knife for yourself! The following buyer’s guide for chef’s knives will help you understand essential factors when going knife-shopping.

Type of Knife

The best kitchen knives 2023 come in various forms and categories. There is no one type of chef’s knife; there are several. Each of them is ideal for a specific situation and a different chef. From the following options, identify which one would suit you best: 

• • Forged Knives

Forged knives come with exceptional strength and resistance. Their manufacturing process involves press-forging a singular metallic piece from its point to its rear. Then, the maker rivets the handle in place so that it guarantees both stability and comfort. However, this quality and strength comes with a cost- added weight. While expert chefs might have the experience and skill to work with heavy knives, beginners don’t find it very comfortable. 

Most of these knives don’t have a tag on them; you have to identify them as forged. Here’s how you can do that: 

They have a thick blade that gradually tapers down until the knife’s edge. These knives also feature a bolster and a full tang. The best Damascus chef knife will also contain forged steel. 

• • Stamped Knives 

The manufacturing process of a stamped knife is very similar to how you use cookie cutters. The maker uses a uniform steel sheet and cuts out blades from it. Then, he adds the handles to the knives and completes them. With stamped knives, you have the advantage of lightness. You’ll most probably find the best beginner chef knife in this particular category. Plus, these are also cheaper than forged knives. So, you can save a few bucks. Here’s how you can identify a stamped knife: it won’t have a bolster or a tang, and the blade will be uniformly thin. 

• • Japanese Knives

The best Japanese chef knives utilize alloy materials to make their blades. These alloys contain higher levels of carbon, which means thinner blades but more strength. These knives are also very straight, which means that they promote precise cutting and carving, just like swords! 

However, there’s a catch. Since these blades have a higher level of hardness, they are more brittle. Thanks to this fragility, you need to sharpen them frequently and keep them usable. Plus, it would help if you sharpened them in a specific way that guarantees durability.

In short, maintaining a Japanese knife can be a pain. 

• • Western (German) Knives

The counterpart of Japanese knives is Western knives. These have blades with reduced levels of carbon. However, these lower percentages, in no way, imply that they are any less useful. Since they have lesser carbon, they hold their edges for more extended periods and require sharpening less frequently.

Western knives also have a broader curve compared to Japanese knives. Indeed, they’re blunter and not as sharp, but they’re great for recreational chefs! 

• • Ceramic Knives 

Ceramic knives are becoming more and more trendy. You can consider these an upgraded version of Japanese knives, only thinner and sharper. Moreover, they hold their sharpness for very long periods.

Their edge and sharpness are even more long-lasting than Western knives. However, the catch to this knife type is that they’re very easy to break. If it falls onto your kitchen counter, it might break into pieces.

Also, they require professional sharpening when they become dull. Regular sharpening stones won’t do much to sharpen the zirconium. Hence, as marvelous as they are, they’re very high-maintenance. 

Grip and Comfort

You are buying a knife to use regularly. Hence, it should feel good, and you should be comfortable using it.

Preferably, hold the knife and pretend to cut and chop with it to see how it feels in your hand.

• Do you have a firm grip over the knife?
  
• Does it feel comfortable?

If yes, go for it. If not, maybe try some other options?

Balance and Clearance

What’s the recipe for the perfect chef’s knife? The answer is a balanced heel, polished and thick spine, and a handle with enough clearance.

If you have bigger hands and larger fingers, it is best to go for a knife that has deeper blades like Wusthof Knives.

This way, your knuckles won’t touch the cutting board while you’re chopping.

As for balance, some knives with the heavy blade usually have a wooden handle and full tang. This way, they ensure a balanced structure to give you maximum control and reduce fatigue. 

Blade Length

Blade lengths vary, but so do your preferences. You will generally find chef knives that are as long as 5 inches to 12 inches in length. The smallest one being close to a paring knife, is ideal for delicate work and carvings. In contrast, a knife that has a 12-inch long blade is better for bigger cuttings and chopping jobs. So, there’s no right or wrong blade length when it comes to a chef’s knife. You should buy one based on what you are comfortable with and what you need.

Weight

Again, if the knife is heavy, it might be a problem for beginners or chefs who have lean body weight. A blade that is heavier than what you can carry will make you fatigue faster. This way, they may shorten your work hours. Everyone has their own tolerance for hefty utensils, so make sure you hold the knife in your hand and test it before you buy it. If it’s too heavy, it’s best to avoid taking the risk. 

Angle

A lot of Western knives feature a unique 20-degree angle in their blade. This angled structure helps them cut kitchen foods easily. Some Japanese knives also feature 15 or 17-degree angles. The smaller the angle, the sharper the knives. However, as the angle becomes smaller, the durability decreases accordingly. Blades that have a 20 or 30-degree angle are usually more durable. However, the choice depends on what you prefer in terms of cutting power, longevity, and sharpness. 

Tang

We’ve talked about the importance of a tang several times above. In case you don’t know what it is, a knife’s tang is its blade’s bottom part. It extends towards the handle. This particular part of the knife also serves the function of safety and stability. Full tangs are more robust, while half tangs are lighter, more comfortable to use. You can choose a tang based on what you want and what satisfies you.

Ergonomics

Are you a right or left-handed chef? You probably thought it didn’t matter, did you? Well, sometimes, it does. While certain traditional knives are not specific for a particular hand, some models are. These unique knives are quite distinct in terms of their design and only suit either a right or a left-handed individual. So, when you are shopping for the perfect chef’s knife, make sure you keep the ergonomics in mind. 

Durability

The addition of chromium and carbon to steel increases its resistance to staining and rusting. As a result, it keeps your knife’s blade stainless. The addition of vanadium and molybdenum and forging increases the blade’s hardness. Most kitchen knives have a Rockwell hardness between 55 to 65. Generally, the higher a blade’s hardness, the longer its edge will stay sharpened. However, remember that increased hardness also means a brittle blade that’s prone to chipping. 

The point of this discussion is that if you invest in a knife, make sure you have its durability in check. All of these factors decide how long the blade will stay usable. After all, everyone wants a product that would give them their money’s worth.

Quality

Indeed, you will find tons of options in your required budget, whether on Amazon or in the local market. However, let’s be real. If you are searching for a chef’s knife under $100, you might have to compromise on the quality. The knife’s quality might depend on the material used, how old it is, the manufacturing process, and the manufacturing brand of the knife. 

Now, it is not sure that you will never find a good quality knife under $100, but let’s just say that your chances are very narrow.

Design and Aesthetics

Google the best kitchen knives 2023. You will fall in love with the designs, styles, and colors! It’s true; some knives are just more good-looking than others. They’re so gorgeous that you instantly want to get your hands on them. And there’s nothing wrong with that! Everyone has the right to own a knife they love, right? So, when you are looking through the knife catalog, make sure the design appeals to you, and you genuinely like what you’re buying. 

Safety and Stability

A bolster (a fattening blade as it moves towards the handle) is essential to ensure that the knife is safe to use. Bolsters are like trustful guards that protect your hand and fingers regardless of how slippery things might get. Also, they add a little bit of weight to balance the blade and give you more control. 

A non-slip handle or grip also gives you more control and further enhances the safety factor. A lot of people might think these parts are insignificant. However, in reality, a knife’s safety and stability are some of the most important aspects when you’re buying it.

Brand

Some people prefer buying from specific brands they trust. The reason behind this preference is that brands usually offer perks, like warranties, deals, and discounts. Plus, they provide better quality with a reliable name. 

If you have a specific brand you trust, go ahead and look at their catalog to find the knife you want. If not, just look up the best chef knife on Amazon, and you’ll find a lot of brands with suitable options.

Warranty

The top chef knife set would come with a warranty. A warranty is an added guarantee that your knife will be worth the money you’re spending. Remember, not every brand gives you this facility, but those that do are always a higher preference. 

Price

When it comes to the price of your knife, there is a lot to consider. How much a particular knife cost depends on what material it is, its design, and whether it’s from an expensive brand.

For example, forged knives are usually more costly because of their complicated manufacturing, while stamped knives are relatively cheaper. 

Consider what you are going to use the knife for and why you need it.

Are you a recreational chef or a professional one?

If you’re the former, you probably only need a knife sometimes and don’t really care how sharp or precise it is. In contrast, professional chefs require a blade that lasts long, gives them precision and doesn’t go dull on frequent use. 

Also, getting cheaper knives sounds like a great idea until you have to spend money sharpening them regularly and eventually replacing them sooner than you planned to.

So, keep all of these things in mind when you’re deciding your budget.