Kitchen knives for the non-pro, non-home-chef normal person

Run away from Shun...they are terrible knives and ridiculously overpriced. Most of the positive reviews on Shuns are from owners who haven't used anything other than mainstream brands like Wusthof or JAH. Global isn't much better...both steel and ergos suck and the price is high. Eventually, word got out on how prone Shuns are to chipping and how many owners have had chipping issues with normal usage...Kershaw responded with a page on their website in which they more or less did a Steve Jobs' "you're holding the iPhone wrong" rather than addressing the underlying issue of their products having subpar performance. For the money of each, you can do a LOT better. As a general rule, anytime you see a 'set', there is a good chance it is not a very good knife...while not always true, it often is.

The reviews on products speak a lot...but also knowing the reviewer is very helpful. Amazon will have more mainstream reviews where as a place like CTTG will have reviews of chefs and die-hard cooking fans. The reviews will be more technical, more detailed, and IMO more relevant.
http://www.chefknivestogo.com/kitchen-knives.html

And honestly, I would go with a 9 inch (270mm) gyuto with the reason being that most people generally move their way up to one. With something like that, all you really need is that and a good paring knife. Virtually everything I do is with my 270 laser gyuto or 3 inch paring knife...when they first tried to talk me into a 270, I was shopping for a 180 and thought they were nuts...I appreciate them pointing me in the direction every single day. Many first time high-end kitchen knife buyers are reluctant to go larger because the mainstream blades are ridiculously heavy and poorly balanced...if you get a 9 inch laser, it is going to be more agile than a 6-7 inch utility/chef's knife from someone like Wusthof because it is lighter and much better balanced. I would also not hesitate to go with the Eastern handles over the Western ones.

On a budget, Richmond is a great way to go. I own the 270mm 52100 Carbon Addict with forced patina and it is a great knife. Another is the Kikuichi Elite Carbon, as it is one of the finest commercial chef's knife made and it is very affordable. If you are on more of a budget, Yamashin is very good for the money...they run circles around Shun at 1/4 the price. If you want a knife with serious edge retention and durability, look at the White and Blue Super Steels...numerous makers use them, including Kono.

I have owned 16 different paring knives (including multiple ones from Shun and Global). This one made me stop looking:
http://www.chefknivestogo.com/todppakn90.html
The blade is incredibly usable, gives good edge retention, is tough, and is very ergonomic. Anyone who uses it immediately notes on how great of a paring knife it is and how the blade shape gives so much more control on precision cuts.
 
If you have extra money to spend, masamoto has superb geometry.

once a while I get to use one ans get reminded how perfect it feels and cuts, they look cheap but once you use one its worth it.
 
Get with a Maker from this forum and support your local Knifemaker.Why would you even think of a china this or japan that.The Makers on this forum can make whatever you want.And it will be something to be proud of for the rest of your life.Just sayin!
Eddie
 
gredpe3 said:
Get with a Maker from this forum and support your local Knifemaker.Why would you even think of a china this or japan that.The Makers on this forum can make whatever you want.And it will be something to be proud of for the rest of your life.Just sayin!
Eddie
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Does this forum have some of sticky that lists something like local makers of kitchen knives/physical location/styles & options/steels/prices/contact info? Sourcing such information can be difficult.
 
I have never had problems with Shun. However, one knife that gets continually good reviews for the money is the Victorinox Forschner line for money either with the Fibrox or Rosewood handles. Easy to sharpen and will keep an edge for a period.

BTW 270mm is over 10" long. Length is the users choice I use a 240mm Ealy gyuto, 10" Sabatier, 10" Shun Kramer and a 8" carbon steel Case XX that is being rehandled. However lately I've been using shorter knives in the kitchen, even down to a 5 in knife. Use the length you're comfortable with and have the cutting board real estate to work on.

If you want a Japanese gyuto, then look at JCK, they are more reasonable than some other places mentioned or buy Victorinox last one I bought was around $30 for an 8" chef.

http://www.japanesechefsknife.com/products.html#Products
 
IMO, the kitchen is the place to invest in knives. Kitchen knives are used every day. I like the stamped and very affordable Victorinox fibrox handled knives. Easy to keep sharp, do the job, and there are plenty of food prep professionals who swear by them. Once I filled up my knife block with Victorinox fibrox knives I haven't had the urge to buy anything else.

There are better knives out there. No doubt. Even though I have the money to buy nicer kitchen knives... I don't. YMMV, but I would rather invest in cutting boards, pots and pans, a rice cooker, a magic bullet, anything that improves the quality of my food. Tonight I used a stick mixer that did what I needed it to do.

Long before I would consider buying expensive knives for the kitchen, I would spend my money on something that would increase my food prep flexibility. Pressure canner, french press, waffle maker, or a set of pickling buckets. There's so much more out there. My broccoli is going to get cut one way or another, but I can't make fresh broccoli soup without a stick mixer.
 
Peak_Oil said:
IMO, the kitchen is the place to invest in knives. Kitchen knives are used every day. I like the stamped and very affordable Victorinox fibrox handled knives. Easy to keep sharp, do the job, and there are plenty of food prep professionals who swear by them. Once I filled up my knife block with Victorinox fibrox knives I haven't had the urge to buy anything else.

There are better knives out there. No doubt. Even though I have the money to buy nicer kitchen knives... I don't. YMMV, but I would rather invest in cutting boards, pots and pans, a rice cooker, a magic bullet, anything that improves the quality of my food. Tonight I used a stick mixer that did what I needed it to do.

Long before I would consider buying expensive knives for the kitchen, I would spend my money on something that would increase my food prep flexibility. Pressure canner, french press, waffle maker, or a set of pickling buckets. There's so much more out there. My broccoli is going to get cut one way or another, but I can't make fresh broccoli soup without a stick mixer.
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kitchen tools, except knives, can be found almost anywhere at reasonable prices. if your stomach doesn't turn at the "made in PRC" sticker, you can go to wmart or kaymart or tarjay and find almost any kitchen toy you desire, except knives. my last look at wmart your choice was stamped stainless with plastic handles or stamped stainless with plastic that looks like wood handles. my reason for making knives was to make blades for the kitchen that were sharp, didn't bend, and had handles that fit the hand of an old sailor who wears extra large gloves and has arthritis. big box stores didn't have them, kitchen tools r us didnt, neither did williams-sanoma, although I got to see my first $200 3" carbon steel paring knife(see, not touch, I guess I didn't look like a paying customer.) this is the basis of my earlier comment, get a basic knife or two from Old Hickory. learn to use and sharpen them. find an American(because I live in USA) maker and have him or her make you your dream knife.
JMHO of a tired old sailor
 
Don't be fooled by the price of this $150.00 kitchen knife set being sold for $44.95 + shipping....

 
Someone suggested an Old Hickory knife set. All you need is a good 7 or 8 inch chef's knife and a good parring knife. Go to Chef's Choice's web site and look up Old Hickory knives. Their 8 inch chef's knife is about what you would pay for a #8 opinel. They are great knives and will sharpen up very nicely and hold an edge pretty well without a lot of maintenance. I bought a complete set ( 9 knives) with a hardwood knife holder from Goodwill for $9. Best knife investment I have ever made.

Blessings,

Omar
 
As a Professionally trained chef and maker of fine chef knives, I'll say one thing...well I'll say more than one but the first is:

#1 Your kitchen knives DO NOT HAVE To MATCH! Buying sets is really not the best way to go, unless you need a very tidy-look in your kitchen.

#2 There are so many amazingly created and still in excellent shape VINTAGE hand forged chef knives floating out there in the world for great deals! I always suggest to students of mine who I teach Whole Foods As Preventative Medicine to,
that if they do not want to spend tons of $, and want to get a fine knife, then buying a vintage piece is the way to go!

#3 Hand made kitchen knives are amazing! If & when you get the chance to get one it is well worth the $

FINALLY #4 you really do not need that many knives!

A Main knife, A Paring Knife, Boning knife, Slicer & Serrated. Add in a medium size of your choice/configuration and your pretty much good.

OK And finally finally.

ONLY BUY KNIVES that feel Amazing in your hand!

OK That's my 2-Cents worth.

All the best with the new home & cooking :)

-DON:)
 
NeilB said:
Under no circumstances is anyone to enflame my desire to own a custom-made zillion dollar set of explosively-driven nuclear laser professional chef's knives when really what I need is something that the well-liked relative of a excellent chef would have on-hand in his kitchen, especially if he were attempting to lure a particularly hot babe of tender years, which is fundamentally my situation (except for the excellent chef relative part).
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My recommendation in this situation is a 7" Old Hickory butcher knife and a 7" or 8" chinese chef "knife" - looks like a meat cleaver but is actually a knife because of blade geometry.

Make sure you get down pat the explanation as to why the carbon steel gets the groovy patina and that it's really cool that it does that.

You use the big blade of the chinese chef knife to transport the chopped items from the cutting board to the pan/wok!

both items can be had for less than $30.00 combined on 'the' bay.
 
Don Carlos Andrade : a Professionally trained chef and maker of fine chef knives, I'll say one thing...well I'll say more than one but the first is:
#1 Your kitchen knives DO NOT HAVE To MATCH! Buying sets is really not the best way to go, unless you need a very tidy-look in your kitchen.
#2 There are so many amazingly created and still in excellent shape VINTAGE hand forged chef knives floating out there in the world for great deals! I always suggest to students of mine who I teach Whole Foods As Preventative Medicine to,
that if they do not want to spend tons of $, and want to get a fine knife, then buying a vintage piece is the way to go!
#3 Hand made kitchen knives are amazing! If & when you get the chance to get one it is well worth the $
FINALLY #4 you really do not need that many knives A Main knife, A Paring Knife, Boning knife, Slicer & Serrated. Add in a medium size of your choice/configuration and your pretty much good.

OK And finally finally.

ONLY BUY KNIVES that feel Amazing in your hand!

OK That's my 2-Cents worth.

All the best with the new home & cooking

-DON

^^^^
THIS

HARDBALL
 
The Shun knives that I have handled all had major flaws; bent blades, off center blades, chipped edges, etc.

My recommendation is to start looking for quality custom knives.
 
Not everyone likes long blades. I prefer a 6" utility knife for most stuff, and a smallish paring knife for work in-hand, perhaps 3-4" or so. I recently got a Tojiro DP 180 Gyoto that is very nice, and came sharp. I like it very much, but this is my preferred "longer" general use knife. I don't cut lots of big stuff, so your needs may be different.
VG10 is good stuff, and I have never had a problem with it. It holds an edge for a long time. I use a maple cutting board, and would never use anything else.
I haven't seen much of a difference in edge retention in the kitchen between knives in 440C and my old 4 Elephant carbon Sabatiers. M2 goes a long time between sharpening, as does VG10. I like to use Spyderco ceramics on VG10 or other stainless, but traditional stones work fine with carbon steel.
The Tojiro knives are a good deal, and they work.
 
Hi Arty,

I too prefer a "not so long" knife. In fact, I am researching for a smaller "all around" Kitchen knife to home prep Onions, Bell Peppers, etc. and happened upon Tojiro as well. I'm happy to learn you are pleased with your Tojiro 180. I too don't cut lots of big stuff or have a lot of counter space so, I'm thinking I need nothing longer than say a 6" to 8" length Chef blade. Funny you should mention Sabatier. I have two Sabatier's (with me today at work) as I type this response. I need to get these ol' babies sharpened. One Sabatier is (I suspect) like yours, the older ****Elephant paring knife while the other is I believe a much older Sabatier Paring knife with Wood handle marked SABATIER FRANCE 64,
I like Paring knives. That being said, I've become quite interested in the Tojiro line of Japanese Kitchen knives.

Regards,
HARDBALL
 
Hi,

I am looking for a traditional 8 inch chef's knife, that will be sharp and serve me well. I really like the damascus look though.

I found some cheap options on ebay, like this:

http://www.ebay.com/itm/CUSTOM-HAND...286?pt=Collectible_Knives&hash=item2a37882f2e

or this:

http://www.ebay.com/itm/HAND-MADE-D...215?pt=Collectible_Knives&hash=item485f16583f

Are they any good? What would be the best knife in this range (up to, or around $100), preferably damascus?

Or maybe I should get a single-stainless-steel good knife for the job and one of those for the look on a side?

I am not an expert, but Japanese knives have good opinion, but are there any good ones that would fit my budget?
 
I picked up most of my kitchen knives at a major box-outlet store that has three different store names it operates under. My two favorite are two Asian style chef knives (thin blade). One is a Kai and one a no name. Added a Calaphon Damascus utility (wicked sharp) plus a bread knife. Topped off with a Rhun Rincon stamped paring knife. All for about $100 if I remember. For shredding cabbage I snagged a 10 inch French style chef knife (heavy blade). My slicer is a nice shashimi style that was inexpensive too. I've accumulated others but these are my go to blades.
 
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