Best Kitchen Knives Under $100

Dman777 said:
I was in the cutlery store the other day and the owner swore by the KIKUICHI knives. Its a Japanese knife maker with a 700 year history. I got the budget line 5" petty for around $70. It is a very sharp, thin slicer and I like it a lot so far.
The knife I got is not stainless so more care is required.

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Most of their budget knives are $130-$200 so maybe a little higher than asked for
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Thanks. Bookmarked. I'm learning a lot from this thread:thumbup:
 
ocnLogan said:
So, the reasons I'm interested in the Opinel vs the victorinox are pretty simple.

The Opinel "should" be made out of sandvic (12cr27 if its "inox" like all the others are), which I believe is better than what Victorinox uses in their knives. (X50CrMoV15 ?). Also, I believe the Vics are stamped, and hardened to around 55-56, while Opinel clearly has a plunge line on that chefs knife, and usually runs its inox at ~59. So I am thinking that the Opinel should be a bit thinner behind the edge, and have a bit better edge holding, but I haven't had a chance to test that theory yet.

And sadly, there isn't much information on this knife out there, even on Opinels web site. Its worth noting they make a few other knives in this line as well, like a santoku, slicer, and of course the paring knives. And from what I read, the handles are stabilized beech, and "should" be fine in the dishwasher, even though its not recommended.
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I'm definitely curious how the ESEE/Becker knives would compare to the Vic and Opinel in a side by side.
 
AlexWitte said:
I'm definitely curious how the ESEE/Becker knives would compare to the Vic and Opinel in a side by side.
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The problem is that my parents, my sister and I all live in different states, so doing a side by side with all of them would be difficult. If I get the Opinel I'll for sure do a Vic vs Opinel comparison review though.

RevDevil said:
Oh boy, this thread is making me really rethink what I have in the kitchen. :(
I have a couple of J.A. Henckels, and a handful of junk knives that I cannot remember where they came from.
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This is how I got my wife ok with my hobby :). Now she can't stand helping cook at other peoples homes, since their knives are crap (generally speaking anyway).

And I don't personally know how people could be knife enthusiasts and have lame kitchen knives, as on a daily basis those are the ones that are used most in our household.

Anyway, back on topic. There is a custom maker selling S30V kitchen knives here in the exchange. Their normal blades go for ~$180, but they also sell "blems" at 50% off, so thats another option as well. I think the maker is called "Northern Arms"? Something like that, I'll have to go check. But that would put them in the price range, as they end up being something like $90 after tax and shipping and the exchange rate differences (they're a Canadian maker).
 
That Opinel does look nice for not much more money.

So is a little softer steel on a kitchen knife preferable perhaps? I picked up a cheap Victorinox paring knife at the same time I ordered the chef. Haven't even touched up the chef after a month of use. It won't shave now, but still cuts great. I did touch up the paring knife on a sharpening steel rod, and that thing would shave again with just a few strokes on the rod. I like that kind of easy and quick maintenance which is what makes me ask the question.

Also like the fibrox vs wood for stress free living! I was ready to drop $100-$200 on a looker knife for the kitchen, but when I thought about people (guests) abusing the knife, I thought my peace of mind was worth spending less in this case! Kind of like getting a beater truck vs a shiny new one. Or something like that.
 
ocnLogan said:
The problem is that my parents, my sister and I all live in different states, so doing a side by side with all of them would be difficult. If I get the Opinel I'll for sure do a Vic vs Opinel comparison review though.



This is how I got my wife ok with my hobby :). Now she can't stand helping cook at other peoples homes, since their knives are crap (generally speaking anyway).

And I don't personally know how people could be knife enthusiasts and have lame kitchen knives, as on a daily basis those are the ones that are used most in our household.

Anyway, back on topic. There is a custom maker selling S30V kitchen knives here in the exchange. Their normal blades go for ~$180, but they also sell "blems" at 50% off, so thats another option as well. I think the maker is called "Northern Arms"? Something like that, I'll have to go check. But that would put them in the price range, as they end up being something like $90 after tax and shipping and the exchange rate differences (they're a Canadian maker).
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Stop - you're going to cost me money! That's funny about going to other people's houses...went to visit my folks this weekend. HAD to sharpen a bunch of knives for my mom. And I can't just pass them by without looking at what brand and type of steel they are now (along with an edge check). Also showed my Dad a couple new knives, which prompted him to order one plus a Sharpmaker.

I will justify my next knife purchase with kitchen use. I NEED a 5" knife, so the South Fork is on the list. Looks like a great do-it-all blade, but then I'll be protective of it from others' abuse.

Back on topic...
 
My favorite kitchen knives are all from the F. Dick "Pro Dynamic" and "ErgoGrip" lines. About the same price as the Victorinox line, the same steel, but slightly harder heat treatment, better ergos, and some very interesting patterns.
 
Forshner by Victorinox specially the Rosewood ones. An 8" French Knife or the 7" Santoku along with the 4 3/4" Paring knife are under $100
 
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This thread doesn't have enough knife porn, so I figured I'd do a knife block dump. As you can see, I have:

- a couple of Fibrox (great for the money)
- a Shun (I like it, but I would have gone with something different now that I know better)
- two KitchenAid knives (not bad actually, but they are mystery steel and I wish I had something else in those spots)
- a mystery German slicer (takes a great edge, and I actually really like this knife)
- Chicago Cutlery bread knife (I hate this thing, but the C.O.O. won't let me toss it)
- and a Wusthoff paring knife (can be found on special for $40. I use this knife all of the time)


Only knife over $100 is the Shun, and I'd probably go with a Tojiro DP instead (~$60)
 
Alnamvet68 said:
If you can find them, the ESEE/Becker Signature Cooking Knives were an outstanding value at $49.95. They listed at $149.00 MSRP, sold by many at about $90.00, but Knifeworks had them at $49.95 all year long. They are discontinued now, but a cursory search of the web revealed they're still available at a number of web retailers.
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if anyone finds one set at this price, let me know
 
The guy at the local kitchen knife store, which is mostly an industrial sharpening facility for regional commercial kitchens, says for value over appearance Victorinox (previously branded Forchner) is #1, at least among common brands.
 
I'd say a paring and utility MAC or FKM series will give you the best bang for the buck.

Japanese moly steel is some of the best working kicthen knives I've ever bought for the price, and still in service well over a decade later.
 
I checked out the Tojiro DP knives last night, and I must say I'm impressed. Also worth checking out are the Kai Seki knives. It looks very similar, and is apparently a lower priced offering made by Kai, but not typically sold/marketed to North America? The steel looks the same, and their prices seem to undercut the Tojiro DP knives by a few bucks right now. I must say I'm tempted by many of these.

Looks like I might need to find some more people to gift some kitchen knives for this Christmas season :p. I could order them now, play with and compare them for a few months, then choose the one I like best to keep and gift the rest :D.
 
ocnLogan said:
... Looks like I might need to find some more people to gift some kitchen knives for this Christmas season :p. I could order them now, play with and compare them for a few months, then choose the one I like best to keep and gift the rest :D.
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Now we're getting somewhere...
 
Another vote for the rosewood Vics. I have two, and love them...they get wicked sharp and touch up easily on a Sharpmaker.
 
AlexWitte said:
Good morning/evening, everyone:

I'm looking for input on best knives (sold as kitchen knives) under $100. They can be any style, manufacturer, custom/non-custom. A bunch of family members have already indicated that they want new cutlery for upcoming birthdays, as well as Christmas, but I only have experience with a few, and I typically use some of my folders and customs in the kitchen, which is not what the recipients have in mind.

I've heard there are a number of true values out there, so please leave them below! Thanks.
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Best doesnt exist withhout reference, without its only a hollow phrase.

To begin with style IS important. European style/ German or French? Or Japanese style? Stainless, high carbon? or something like VG10? Colaboration between European and Japanese or reverse? All pretty important. With European style the knife tip never leaves the board, more thicker knives less sharp as VG10 Japanese knives but because more thickness. European knives will have less degration on sharpness. European knives suits more family use , while the average Japanese knives are for more freehand use and needs more care but often can made sharper. etc etc.

How can you be the man that buys things for others or give advice to others while not knowing the basics of kitchen knives?

100 dollar for one knive or a set?

Please put some energy in it and make a framework of what you want. That will trigger much more intelligent discussion and more valuable recommendations. Instead of all the in the wild talking what you get now. Hope this will move you into the right direction.
 
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