I’m in the market for my first decent chef knife. I tried the 8” Shun classic at the store and I really liked the fit and the finish. Looking at the reviews online people don’t speak high of them. If Shun is overpriced, what can I buy under $150? Does it worth to pay a bit more and get something let’s say in 2-300 dollar range? I spend a lot on hunting knives (some I never end up using!) but I don’t have any decent kitchen knives.
Thank you all for your help!
Are you capable of sharpening your own knives?
Do you require stainless or is reactive okay?
Do you prefer western or Japanese wa handle?
Are you looking for 210mm or 240mm? 240 is more common in pro kitchen and may resell faster, 210 may be better in home kitchen with limited space and is less expensive.
Do you prefer a thin laserish blade that drops through food but may have more food stick to the blade or do you prefer a thicker workhorse type blade that may split veggies but food more easily falls off the blade?
Many Japanese knives are right hand biased. Are right or left handed?
These are just a few questions you should consider before you purchase your kitchen knife.
There is a wide range of good knives in the $200 - $300 range.
You are new to kitchen knives and do not yet know what your preferences are. I would recommend you stay away from the Shun knives and get something from a common Japanese maker that will have a high resell value, as you may find you don't prefer the particular knife.
Mazaki, Takeda, Watanabe, Tanaka, Gesshin, Konosuke, Toyama, Gengetsu, are a few you can look up. Mac makes a lower priced chef that is more western style you may like.
