Babish Knife Review: Worth It or Just Junk?

If you’ve been eyeing the Babish knife and wondering whether it’s more than just a YouTube brand gimmick, this Babish knife review gives you the real story. I’ve used it for months in my own kitchen — chopping, slicing, and dicing through everyday meals — and it surprised me with how solid and balanced it feels for the price. Made from German steel and designed with a chef’s touch, it’s built for home cooks who want pro-level performance without overspending. After testing it against brands like Victorinox and Mercer, I can say this knife easily holds its own. Let’s break down what makes it worth your attention before you hit “add to cart.”

Babish Knife Review

When I first picked up the Babish 8-Inch Chef’s Knife, I wanted to see if it lived up to the hype around Andrew Rea’s Babish Culinary Collection. After a few weeks in my kitchen, here’s my honest take.

Is the Babish Knife Good?

Yes — the Babish 8-Inch Chef’s Knife is surprisingly good for its price.
I tested it through everyday cooking: slicing onions for soups, chopping carrots for stew, and breaking down chicken breasts for weeknight meals. The knife felt balanced, sharp, and sturdy — especially for something that costs under $50.

What stood out most to me was the smooth cutting motion. The high-carbon 1.4116 German steel blade handled dense vegetables without much effort. After two weeks of use, it still held a sharp edge with only light honing. While it’s not a premium Wüsthof or Zwilling, it performs well enough for most home cooks who want reliability without spending hundreds.

Babish Knife Specifications

Babish 8-Inch Chef’s Knife:

• Blade Steel: High-carbon 1.4116 German stainless steel
  
• Blade Length: 8 inches
  
• Hardness Rating: Rockwell HRC 55–58
  
• Edge Angle: 15° per side
  
• Construction: Full-tang, forged blade
  
• Handle Material: Triple-riveted Pakkawood
  
• Weight: About 0.6 lb (balanced midweight feel)
  
• Care: Hand wash recommended (dishwasher safe but not ideal)

Materials and Build

The Babish 8-Inch Chef’s Knife is made from high-carbon German steel, known for corrosion resistance and dependable sharpness. The forged full-tang construction gives it solid balance and strength, while the Pakkawood handle feels warm and secure in hand.

Even after long chopping sessions, my grip didn’t slip or feel strained. It’s clear that this knife was built for home cooks and culinary students who need a durable workhorse rather than a delicate showpiece.

Design

Design-wise, it hits a sweet spot between modern and classic. The triple-riveted handle gives it a professional look and excellent stability. The full bolster provides finger protection and adds weight near the handle, which improves control when rocking through herbs or slicing meat.

It feels similar in design to mid-range knives like the Mercer Genesis or Victorinox Fibrox, but with a more premium aesthetic. The brushed steel finish hides scratches well, which is useful if you cook daily.

Performance

In my experience, the Babish knife’s performance exceeded expectations for the price. It glides through soft produce and stays sharp longer than most budget knives. The blade balance is spot-on — not too heavy at the tip, and the weight distribution makes it easy to handle for long prep sessions.

However, after several weeks, I did notice it needs frequent honing to maintain its sharpness. That’s typical for this steel hardness level (HRC 55–58), but worth noting if you prefer a “set it and forget it” kind of blade. On the bright side, it’s easy to sharpen at home with a basic honing rod or whetstone.

What I Like

• Strong value for the price: For under $50, the Babish Chef’s Knife performs close to knives twice its cost.
  
• Comfortable handle: The Pakkawood grip feels stable, even with wet hands.
  
• Good edge retention: It keeps a sharp edge with light maintenance.
  
• Balanced feel: Great weight distribution makes it easy to use for beginners.
  
• Attractive design: Sleek, professional look that fits in any kitchen.
  

When I used it during meal prep for a family dinner, it cut through everything from tomatoes to roast chicken without struggle — that balance between sharpness and comfort really stood out.

What Could Be Better

• Frequent honing required: The steel isn’t as hard as premium German or Japanese blades.
  
• Not for professionals: Heavier daily use in a pro kitchen may dull it faster.
  
• Limited availability: Mostly sold through Amazon, so you can’t test it in stores first.
  

If Babish ever offered an upgraded version with higher HRC steel, it could easily compete with mid-tier knives like Dalstrong Gladiator or Wüsthof Gourmet.

Recommendation

If you’re a home cook, beginner chef, or culinary student looking for a dependable all-purpose knife, the Babish 8-Inch Chef’s Knife is absolutely worth it. It’s comfortable, sharp, and built from solid materials that perform well for the price.

However, if you’re a professional chef or someone who prefers ultra-hard Japanese steel, you may want to explore higher-end options like Wüsthof Classic Ikon or Zwilling Pro.

For most U.S. home kitchens — especially for people cooking 3–4 times a week — this Babish knife hits the perfect balance of value, comfort, and durability. It’s not junk — it’s a smart buy for anyone starting to build a reliable knife collection.

Babish Knife Alternatives

If you’re curious about how the Babish knife stacks up against other popular options, I’ve tested a few side-by-side.
Two strong competitors often come up in searches: Victorinox Fibrox Pro and Mercer Culinary Genesis.
Both are great entry-level chef’s knives with solid steel and comfort-focused designs — but each has its own feel in hand.

Babish Knife vs Victorinox Fibrox Pro

I’ve used the Victorinox Fibrox Pro in a few restaurant kitchens, and it’s often the first knife I recommend to beginners.
When I compared it to the Babish knife, I noticed Babish feels heavier and more balanced, while Victorinox is lighter and easier to handle for long prep sessions.
The Fibrox handle is grippy and practical, while the Babish handle looks more premium with its wood finish.

For anyone who wants a knife that feels professional but still affordable, both are excellent — it really depends on whether you prefer weight or lightness.

Read Also This Guide: Victorinox vs Mercer

Summary:
The Babish knife wins on looks and balance, while the Victorinox Fibrox Pro takes the lead in pure performance and edge retention.
If you like a knife that feels more “classic” and sturdy, go with Babish. If comfort and all-day use matter most, Victorinox is the better pick.

Babish Knife vs Mercer Culinary Genesis

Now, comparing the Babish knife to the Mercer Culinary Genesis was a closer match.
Both use German steel and have similar build quality. When I tested them, Mercer felt a touch heavier and more solid, while Babish was smoother on the handle and a bit sharper right out of the box.

During a long chopping session, I found the Mercer handle provided great grip, but the Babish handle looked more refined on my kitchen rack. For design and home feel, I lean toward Babish; for durability, Mercer edges ahead.

Summary:
Both knives are solid picks for home chefs. The Babish knife gives you a classier feel and a lighter touch, while Mercer Genesis focuses on durability and control.
If you’re cooking at home, I’d reach for the Babish. But if you’re in a fast-paced kitchen, Mercer might hold up better over time.

Read Also This Guide: Are Mercer Knives Good?

My Final Thoughts

If you love cooking at home and want a knife that feels solid without spending too much, the Babish knife is a smart choice. It’s sharp, steady, and has a nice balance that makes slicing and chopping feel easy. I’ve used it for everyday prep — from dicing onions to trimming meat — and it’s stayed in great shape for months.

If you cook all day or need something tougher for restaurant work, a Mercer or Victorinox might serve you better. But for most home cooks, Babish hits that sweet spot of comfort, control, and price. It’s the kind of knife that feels right at home in your hand and looks good on the counter too.

Overall Rating

Babish Knife Rating: 4.5 out of 5

The Babish knife gives strong value for the money. It’s sharp, balanced, and easy to handle — perfect for beginners and home chefs who want a professional touch without paying a premium.

FAQs About Babish Knife

Q1. Are Babish knives good for everyday cooking?
Yes, Babish knives are great for daily use. They’re sharp, well-balanced, and easy to handle for home cooking.

Q2. What steel is used in the Babish knife?
The Babish knife uses high-carbon 1.4116 German steel. It’s durable, resists rust, and holds a sharp edge with regular care.

Q3. Is the Babish 8-inch Chef’s Knife worth it?
Yes, it’s worth it for home cooks. It feels solid, cuts smoothly, and gives pro-level results at an affordable price.

Q4. How often do I need to sharpen a Babish knife?
You should hone it every few uses and sharpen it once every few months, depending on how often you cook.

Q5. Is the Babish knife dishwasher safe?
It’s not recommended. Hand washing helps protect the edge and the Pakkawood handle from damage over time.

Q6. Who makes Babish knives?
Babish knives are made by the Babish Culinary Collection, created by Andrew Rea, the YouTube chef behind Binging with Babish.

Q7. How does the Babish knife compare to Victorinox or Mercer?
Babish feels more balanced and stylish, while Victorinox and Mercer focus on grip and long edge life. Each suits different needs.

Q8. Is the Babish knife good for beginners?
Yes, it’s perfect for beginners. It’s sharp, safe to control, and affordable — great for learning knife skills at home.

Q9. What makes the Babish knife different from other budget knives?
It’s forged, not stamped, giving it more balance and strength. The handle design also feels more premium for the price.

Q10. Where can I buy a Babish knife in the USA?
You can find it on Amazon and other major online stores. It’s often sold under the Babish Culinary Collection brand.