Recommendations for beginner kitchen knives.

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SKYWHALE24

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May 3, 2022
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My friend makes food for all of us and I wanted to really surprise her with a decent knife.
She had a Shun chef's knife that has a chip in it and is looking for a replacement.
Do you guys have any recommendations for a more durable knife for rough use that cuts really well?
 
Budget? How do you plan on sharpening the knife? Are you looking for a Japanese style blade or a Western style chef knife? As for a durable knife, that depends on how your friend uses the knife and how the knife was chipped in the first place. If she's cutting frozen food, that can chip almost any blade.

On a side note, there's no reason that the Shun can't be sharpened and the chip removed.
 
Wustorf make a chunky knife.

This on is the sanduku which I feel is a good all round design.

 
SKYWHALE24 said:
My friend makes food for all of us and I wanted to really surprise her with a decent knife.
She had a Shun chef's knife that has a chip in it and is looking for a replacement.
Do you guys have any recommendations for a more durable knife for rough use that cuts really well?
Click to expand...

I have sharpened out chips in Shun knives countless times. Short of a chip so large that a reprofile is required, a "chip" in
any kitchen knife is not really a reason to go buy another knife.
Many Japanese knives, which are thinner and harder than European knives often end up getting chips by users not familar with them.
That said. European knives like Wustoff, Henckels, Sabatier are thicker, and the steel is softer usually resulting in edge rolling rather than chipping.
Having said that, I have repaired a few Henckels that were chipped as well.
 
Like Ken said a chip in a Shun is common to need fixing. Have her post a picture of the damage.
 
maybe get her a cai dao (Chinese vegetable cleaver) or a light cleaver so she can save the Shun for more delicate tasks?
 
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