You do not have to spend hundreds of dollars to get a capable chef knife. America’s Test Kitchen put a group of affordable knives through a series of real kitchen tests to find the best chef knife under $75, ultimately returning to a familiar favorite: the Victorinox Fibrox Pro 8 Inch Chef Knife.

The Mercer Culinary Renaissance 8 Inch Chef Knife also performed well, particularly for cooks who prefer a little more weight in their hand.

Both are good knives for the money. But as someone who spends a lot of time sharpening, restoring, and working with knives, I think there is more to choosing a chef knife than how sharp it feels when it comes out of the box.

Here is what America’s Test Kitchen found, along with a professional sharpener’s perspective on what those results mean once you actually start using the knife.

What America’s Test Kitchen Looked for in a Chef Knife

America’s Test Kitchen tested ten chef knives priced under $75. The knives were approximately eight inches long and used stainless or stain resistant steel.

Rather than judging them by appearance, testers used the knives for the kinds of jobs a chef knife should handle every day.

They sliced tomatoes, diced onions, minced herbs and garlic, worked through hard butternut squash, and broke down whole chickens.

They also evaluated sharpness before and after testing, handle comfort, blade thickness, blade shape, balance, knuckle clearance, and overall control.

Those are all important qualities in a chef knife.

But some of the results also demonstrate why simply asking which knife is the sharpest does not necessarily tell you which knife is best for you.

America’s Test Kitchen Pick: Victorinox Fibrox Pro

The Victorinox Fibrox Pro once again came out on top in the America’s Test Kitchen testing.

There is a reason the knife has developed such a strong reputation.

It is relatively inexpensive, lightweight, comfortable for many users, and arrives with a good working edge. Its Fibrox handle provides plenty of grip, and the blade is thin enough to perform well during most everyday kitchen tasks.

For someone who wants a capable chef knife without spending much money, the Victorinox is a solid choice.

I do not disagree with America’s Test Kitchen on that.

Where my perspective begins to differ is in how much weight I would place on the knife’s performance when it is new.

Factory Sharpness Is Only the Beginning

A brand new chef knife should be sharp.

But every knife gets dull. >>> Read more about edge retention here <<<

That is where the type of steel, edge geometry, sharpening quality, and the way you use the knife become much more important.

The Victorinox uses relatively soft stainless steel. That has advantages. It is tough, stain resistant, forgiving, and relatively easy to sharpen.

The tradeoff is edge retention.

A softer steel generally will not maintain a crisp cutting edge as long as some of the harder steels available in more expensive chef knives. If you cook frequently, that can mean more honing and more frequent sharpening.

The Mercer Renaissance falls into a similar category.

That does not make either knife bad. In fact, softer steels can make a great deal of sense for beginners, commercial kitchens, rental properties, or anyone who values durability and easy maintenance.

It simply means purchase price should not be the only factor in the decision.

Edge Angle Does Not Tell the Whole Story

One particularly interesting part of the America’s Test Kitchen testing involved edge geometry.

Some knives ground at narrower angles around 13 degrees felt especially sharp. Other knives with somewhat wider edge angles still performed extremely well because their factory sharpening was consistent and well finished.

That is an important distinction.

There is a tendency to look at sharpening angle as if a smaller number automatically means a better knife.

It does not.

How a knife cuts depends on much more than the angle at the very edge. Blade thickness, the geometry behind the edge, steel, sharpening quality, burr removal, and the final finish all contribute to cutting performance.

A properly sharpened knife at a slightly wider angle can easily outperform a poorly sharpened knife with a more aggressive edge.

The goal is not simply to create the smallest angle possible.

The goal is to create an edge that cuts well and remains appropriate for the knife, the steel, and the way it will actually be used.

The Mercer Renaissance Offers a Different Feel

America’s Test Kitchen also rated the Mercer Culinary Renaissance 8 Inch Forged Chef Knife highly.

The Mercer is noticeably heavier than the Victorinox and offers a more traditional feel.

That can be a major selling point for some cooks.

People have very different preferences when it comes to knife weight and balance. Some enjoy a light knife that feels quick and maneuverable. Others prefer a little more weight behind the blade.

Neither preference is wrong.

Handle comfort is just as personal.

A knife that feels great during a few minutes of testing may feel completely different after an hour of food preparation. Hand size, grip style, handle material, balance, and even the type of cutting you normally do can change what feels comfortable.

This is one area where there really is no universal best chef knife.

Victorinox or Mercer?

If your budget is firmly limited to $75, both knives deserve consideration.

The Victorinox Fibrox Pro makes sense if you prefer a lighter knife, a textured handle, simple construction, and easy maintenance.

The Mercer Renaissance may appeal more if you like additional weight and the feel of a more traditional forged chef knife.

I would not choose between the two simply because one finished first and the other finished second in a test.

Pick up the knife if you have the opportunity. Pay attention to the handle. Notice the weight. Try a pinch grip. Think about how you actually cook.

The best chef knife is ultimately the one that fits your hand and works with your cutting style.

Should You Spend More Than $75 on a Chef Knife?

This is where I would encourage buyers to think beyond the America’s Test Kitchen comparison.

There are some very good chef knives under $75.

But $75 is simply the price limit chosen for this particular test. It is not a dividing line between good knives and overpriced knives.

Once you move into the next price range, you begin finding chef knives made from harder steels that can offer better edge retention, more refined blade geometry, different handle materials, and better overall fit and finish.

Someone who cooks occasionally may never care about those differences.

Someone who cooks every day might.

A knife that costs a little more but stays sharp longer can be a better value over years of use than a cheaper knife that requires much more frequent edge maintenance.

That is why I would not automatically tell every serious home cook to stop shopping once they reach $75.

A Professional Sharpener’s Take on the Best Chef Knife Under $75

America’s Test Kitchen made a reasonable choice.

The Victorinox Fibrox Pro is affordable, practical, widely available, easy to sharpen, and capable of very good cutting performance. For a beginner, a budget conscious cook, a rental kitchen, or someone who simply wants a dependable knife without spending much money, it deserves its reputation.

The Mercer Renaissance also deserves consideration, especially for someone who prefers a heavier knife with a more traditional feel.

Think about how often you cook. Think about whether you prefer a light or heavy knife. Consider handle comfort, blade geometry, steel, edge retention, and how often you are willing to maintain the edge.

Most importantly, remember that even the best chef knife eventually gets dull.

A properly sharpened budget knife will cut better than an expensive knife with a neglected edge. Whatever knife you choose, maintaining that edge will have as much to do with its long term performance as the name printed on the blade.