What's the best kitchen, chef's knives?

I used to like Henckels and Sabatier's better knives, but then I won a small Global at a USN meet & greet. Now I want a whole set. The Globals hold an edge much better than the European stuff.
 
For the bucks go to K-Mart and get large Martha Stewart Chef knife which is stainless, had a full tang and is less than $10.

Then get a Victorinox serrated paring knife, wickedly sharp and get a small Spyderco chef/boning knife.

www.Victorinox.Com

www.Spyderco.Com


About the only thing missing would be a carving/bread knife and a decent filet knife if you clean fish yourself.

or

You can spend a bundle and get really expensive knives to hang on a metal magnetic strip over your oven and show them off to the neighbors and friends. Just don't let them see you microwave oven with a Swansons dinner in it. Kills the image!
 
For the best edgeholding and pure cutting ability for general chopping and slicing, you're going to want to go with something Japanese made. The best brands include Nenox, Hattori, Misono, and Tojiro. Japanese-made customs that fit in this category include Murray Carter, Shigefusa, and Watanabe. All can be ordered from various sites online.

For heavy-duty use, like chopping bones and thick, heavy vegetables like a hard-skinned squash or sweet potatoes, you would likely do better with something German made. Good German brands include Eberhard Schaaf, Wusthof, and Henckels.
 
Thrilled with my new Al Mar Ultra Chefs, in damascus VG10 and Cocobolo.

Thin, light, well balanced, and they keep a tremendous edge.

Al Mar UltraChef
 
Another vote for Global.

Get the starter set. ;)
 

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Japanese blades are the way to go, they're so hard and sharp compared to other blades. I have one Watanabe that I love and more will be forthcoming. I'm eventually going to get some Murray Carter and Takeda too.

For production blades the Globals are good and so is the VG10 Shun line with the Damascus look.

And for a heavy cleaver that can also slice, there is only one choice:
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I purchased a new/old stock (factory find) Spyderco Homemaker a few months ago. My wife didn't have any use for it as she uses her serrated Spyderco kitchen knives exclusively, so this Homemaker was headed for the safe. I decided to touch it up on my Sharpmaker one evening (it didn't need it but the sharpener was already set up so what the heck).

Now that knife is quite possibly the sharpest cutting instrument I've ever run across in my life. Seriously. I was skinning a cucumber with it and cut myself to the muscle tissue without feeling a think. Huge blood droplets on the kitchen floor gave me my first clue. :p

If you're looking for a good kitchen knife and you overlook Spyderco, then you aren't really looking hard enough. They don't offer a Ginsu knife holder or a 29.95 rebate special. They offer knives that cut. Period. I wouldn't trade that Homemaker in for a dozen Hecknels. Cheers.
 
I agree, I like my Watanabe and Tojiro far more than my Henckles or Whustoff. Don't forget about those Chinese cleavers either!
 
Everyone will have their favorites and opinions - however (I posted this in another older thread) -

You might want to check out this article that's a survey of surveys or reviewing the reviewers on

Kitchen Knives
http://www.consumersearch.com/www/kitchen/kitchen_knives/fullstory.html

The short answer is if you want the "best" as judged by these reviews - then it's -

Wusthof-Trident Grand Prix or Classic
(*est. $170 for three)

Running second in some very vaulted company (read high priced)
Forschner Victorinox Fibrox
(*est. $80 for three)

It is interesting that despite being some of the most inexpensive kitchen and butchering knives on the market Victorinox/Forschner are very highly regarded - and not just because they are cheap and easily available -

Although it's a common thing to say that "you get what you pay for" -
sometimes price may not be an indication
as there are those rare bargains/great value for money that we all hunt for, and hopefully cherish -

QUOTE:
we found more prolific enthusiasm for the Forschner/Victorinox Fibrox series of stamped knives (*est. $80 for a set of three). In an interview with Kiplinger’s Personal Finance magazine, chef Wayne Nish says the “Victorinox knives appear to be designed by chefs for chefs.” Other reviewers agree. Victorinox makes the best stamped knives, and you can get a set of three Victorinox knives for the price of one Cutco blade. We’ve included Victorinox knives in ConsumerSearch Fast Answers.
UNQUOTE

and

QUOTE:
It's commonly accepted that the best knives are forged—hammered into shape from a single piece of metal. An alternative method is to stamp them out of a sheet of metal; this process produces a lighter, thinner blade without a lip between the handle and blade (called a bolster on forged knives). Many cheaper knives are made this way, and reviewers say they can feel flimsy and hard to control. Forschner/Victorinox (*est. $80 for three) stamped knives are the exception. In side-by-side tests, experts are amazed at how well these perform next to forged knives that are three times as expensive. In a Cook's Illustrated review, Forschner/Victorinox tops three categories; chef's knives under $50, paring knives and bread knives.
UNQUOTE


The Victorinox/Forschner 3 1/4" paring knife is one of the very best kitchen knives regardless of price:
Vic_paring.jpg

very, very sharp due to its thin blade and great geometry -
the fact they can be found easily for under $4 - doesn't hurt either :)

--
Vincent

http://UnknownVT2005.cjb.net
http://UnknownVT.cjb.net
http://UnknownVincent.cjb.net
 
If you do decide that you want higher end traditional knives like Wusthoff Trident or Hencklels, check to see if there's a Tuesday Morning store near you. They are a liquidator of higher end home stuff and often have both cheaper offerings as well as high end models at big discounts. I've seen $400.00 sets for $159.00!
 
Japanese all the way. The European stuff is going to be a step up from what you're used to, but the Japanese are the best IMO.
 
Here is a good one. MAC Knives Superior Series SK-65 - Superior Santuko - 6 1/2 inch

"The knife that received top honors in both Bon Appetite and Cook's Illustrated magazines against all other knives tested. We agree, this has been our top knife recommendation for the last two years for a chef style knife. MAC Knives Superior Series Superior Santuko Knife - The ideal Japanese-style chef's Knife, this MAC santuko knife is a multiple-use, 6 1/2 inch kitchen knife that offers durability, sharpness and convenience.

MAC Knives Superior Series Superior Santuko Knife - The ideal Japanese-style chef's Knife, this MAC santuko knife is a multiple-use, 6 1/2 inch kitchen knife that offers durability, sharpness and convenience."

Mac_Knife_Superior_Santuko_SK-65.jpg
 
I just bought the knife you are holding in the picture, from a friend . I don't know the name or the style. Really like the way it slices. I am new to higher quality kitchen ,chefs knives.
 
My favorites are my New West Knife Works. I have one of their Fusion line, and one of the Custom Damascus. They are absolutely the flat out sliciest, choppin'est, best knives in my kitchen.
Also a fan of pretty much anything from Shun. I've got a couple that I think are just fantastic.
 
Absolutely agree with those who have recommended Victorinox. I have Steak, Paring and Bread knives that are all excellent quality, value, and used frequently. Many different ways to go for other kitchen knives as well - my preference is the Shun Classic line for Chefs, Santoku, Ultimate Utility, Paring, etc.
 
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