(Part 2) Reddit mentions: The best chefs knives

An Amazon registry (I would skip the Kohls cutlery offerings) will limit you somewhat, but there are certainly decent options available. I think your selection of two chef knives, a bread knife, and a paring knife is a good choice. For the most part I'm going to suggest fairly costly knives because, frankly, this isn't /r/culinary.

Chef knives first. Everything I have to say about 8"/210mm knives I would apply to 10"/240mm knives unless I make note.

If you want a hefty Western chef knife, I find Messermeister to be best in show. They take an edge better than other stainless German knives I've owned and they keep it longer. I find the grind and profile to be slightly more modern and workable in the Elite models opposed to the highly popular Wusthof Classic and sundry Henckels lines. The fit and finish on them is on par with Wusthof, which is to say impeccable. Messermeister makes three different handles for its Elite lines and offers the blades in a thinner Stealth version, which I like. Since Messermeister's Amazon offerings are a bit wonky I would highly suggest you look around the site for the style you like. You might even find some other kitchen gadgets you like. If you are interested in a French profile, look at K-Sabatier. A carbon K-Sab is a lot of fun. And though the stainless knives they produce aren't really as magical as their carbons, they're still fine knives.

• Messermeister Oliva Elite Stealth: Olive wood handled. My favorite. Extra classy.
  
• Messermeister San Moritz Elite Stealth: Poly handle option. I don't like it as much as the wood handles, but it's much cheaper as offered here.
  
• Messermeister Meridian Elite: Classic black pakka wood handle. It's classic and black.
  
• K-Sabatier carbon: This knife is king of the hill. Yes, it's a hill out in the middle of nowhere, but it's still a nice knife. This style is timeless, but it's also out of stock.
  
• K-Sabatier stainless: I believe this knife uses the same steel as Wusthof and Henckels with a similar heat treatment. The biggest difference is the profile.
  
  There are many good Japanese companies and makers to consider. These knives will all be lighter and somewhat thinner than almost any Western knife. If you want something functional and somewhat reasonably priced, Suisin, Mac, and Tojiro have some good options. In the next price bracket up, a Kikuichi, a Yoshihiro, a Takayuki, or a Misono fits the bill, though Misono knives have become incredibly inflated in price. If you have a rich Uncle Ed, slip a Takeda into your list. I would definitely consider other knives at these general price ranges, but they're not available on Amazon.
  
  A few budget suggestions:
  
  
• Tojiro DP gyuto: A great knife line. Tojiro's VG-10 heat treatment is on par with if not better than Shun's. If you're used to a heavy 10" knife, a Tojiro DP 270mm wouldn't be out of the question.
  
• 7.25" Mac Chef "chef" knife: This is definitely a gyuto, regardless what it's labeled. I've used it on a restaurant line during service and it is quite durable. It's reasonably priced, which makes it a popular choice in the food industry.
  
• 10" Mac Chef chef knife: Though they're from the same line, this knife has a wholly more substantial feel on the board than the above. It's still light. It's not priced as well as its shorter cousin. This is the knife that opened my eyes to what Japanese knives could be. The knife is available in the 12" length which, like the Tojiro, coming from a full weight Western knife would still be light.
  
• Suisin HC gyuto: A carbon steel knife selection. These knives have good production values and take a great edge. These knives have decent asymmetrical grinds, which is a definite plus for me. Suisin also makes a comparable Inox stainless line that is quite nice.
  
  To find out who really loves you:
  
  
• Takayuki Grand Chef gyuto: To be fair, I have not used this knife. Those who have like it, though they usually consider it a bit overpriced. It's made from AEB-L, which in kitchen knives is my favorite stainless. I would prefer the Suisin HC.
  
• Misono UX10 gyuto: This knife has been around for a few years and it's pretty popular at high end restaurants. It's nice, but it's a bit overpriced for what you get; the steel and grind on it are unremarkable. The fit and finish on it is probably the best you can buy, though.
  
• Yoshihiro gyuto: This knife is again a bit pricey for what you get, but it does at least include a saya. It offers you a crack at a wa handle, which is a slightly different experience. The steel is somewhat softer than I would like.
  
  Rich Uncle Ed special:
  
  
• Takeda 210mm Aogami Super gyuto: It's thin. It's light. It's made by a wizened old master craftsman. It's got a weird grind that does a whole lot of work while cutting something. It's made out of one of the finest carbon steels being produced today. It's... really expensive. Takeda lovers swear by them, but they're much too tall on the board for me.
  
  Unfortunately I didn't spot many knives on Amazon that I have confidence in and feature a Japanese handle. That's a shame because they're a treat.
  
  Unlike my essay on chef knives, I have only one bread knife suggestion, the Mac Superior 270mm bread knife. It's the best Amazon has to offer and one of the best bread knives you can buy. Tojiro makes a clone that sells for less elsewhere if no one gives you one.
  
  Paring knives are a little different. Edge retention and grind are much less important than geometry. I have this Henckels Pro 3" and I like it; the height of the blade is very comfortable. It has no flex, though, so don't expect to use it optimally for boning tasks. I am almost as happy with any Victorinox paring knife. I would suggest you try as many as possible in brick and mortar outlets to figure out what you like.
  
  And finally, storage. A wall mounted magnetic strip is popular. Those made of wood have less chance of scratching or damaging a knife, so they're somewhat preferable, but as long as you pop the knife off tip first you won't damage it. I've used this strip from Winco for the past year at work with no ill effect. A knife block actually is a good storage option if you can find one to fit your collection. The biggest risk is catching the tip when the knife is inserted into the block, but that's not much of a concern if the user is careful. I use a Victorinox block that was a gift at home for most of my house knives. This block is great, I've been told. A drawer insert is another good low space option. I like my Knife Dock for the stuff I want to keep safe. It lets me slip in as many knives as I have space for the handles. This insert from Wusthof is also popular.

Originally I wrote this as a reply to another comment, but it got nabbed by the automod for accidentally having one affiliate link, and it's not a reply to that comment really, it's a reply to OPs question, so I deleted it as a reply and am posting it top-level here:

-------- PART 1 of 2:

There are several choices now for (i) Japanese (ii) fully stainless (iii) gyutos/chef knives of (iv) either 210 or 240mm in length and (v) $80 or less, thankfully:

1 Narihira 8000 (210mm) or 240mm

2 Mac Chef Series (8.5")

3 Misono Molybdenum (210mm)

4 Fujiwara FKM (210mm) or 240mm

5 Tojiro DP (210mm)

6 Yahiko VG-10 Western (210mm)

7 Yaxell Mon (8"/210mm)

8 Shun Sora (8")

So, #s 1, 2, 3, and 4 are all made of "Molybdenum steel" or "Molybdenum / Vanadium ("MV") steel". This is typically harder than European knives but softer than VG-10, right around 58-59 HRC. #s 5, 6, 7, and 8 are made with VG-10 steel, typically around 60-61 HRC. The Molybdenum knives will be easier to sharpen because the steel is softer, but they won't retain that sharp edge as long as VG-10. VG-10 is more difficult to sharpen, but at least in my experience it's still not that difficult. VG-10 is also more prone to micro-shipping along the very edge, because it is harder and more brittle, but with good boards and technique I don't think that's a problem and even if it happens you can take the micro-chips out with sharpening. Personally I tend to value lasting sharpness over ease of re-sharpening, so if everything else is equal I would prefer VG-10 for my main chef knife.

(1) I don't know a lot about Narihiras. Hocho Knife sells them and confirms they are made in Japan (one Amazon listing said China, though the others said Japan as well) and they appear to arrive in the same style of clear plastic packaging other definitely Japanese knives come in from my local Asian ethnic markets, so. They are notably cheaper -- 210 gyutos for $44. They might be a great value and allow you to get a matching petty for your $80, or they might be awful. At least Amazon has easy returns.

(2) The Mac Chef series is known for the cheaper non-bolster handles and for the blade being especially thin, to the point of having more flex than a lot of people desire. I had one and found it just a little too flexy for me. Also the stainless MV steel in that line will pick up just a tiny bit of slight discoloration with certain foods, I learned. Not super popular because of how thin they are, but if you want super thin, the way to go.

(3) The Misono Molybdenum series are Misono's cheapest line (Misono makes the king of western-style stainless gyutos for pro chef use, the UX10, about $200), but the fit and finish and grinds are still excellent.

(4) Fujiwara FKMs are really well-liked. Very similar in pretty much all external dimensions to the Misono. The FKM handles might be just a tad (1-4mm?) narrower. Sometimes in the past these were reported to have a knife here or there with less than perfect fit and finish, but that appears rare.

Among the MV steel knives, if price is factor #1 I'd start by trying some Narihiras from Amazon given the ease of returns. If you want a knife as thin and light as possible, the Mac. If you want a tried and true maker in a traditional style, if 210 is long enough I'd lean toward the Misono. If you'd rather have 240mm, the Fujiwara.

(5) Tojiros are the classic VG-10 starter knife. They're just very good all-around. Some people find the handles a tad wide, but... it's hard to know what to make of that not having your hands and not being able to hold one. It's not *way* wide, it's still in the normal handle range I find.

(6) The Yahiko is a CKTG exclusive line and the site owner strongly suggests that they're rebranded Tojiro DPs but that stay at $59.99 at his website. There's a whole load of internet drama over that vendor and while I don't like censoring reviews I also have only had very positive experiences buying form there so I think it's all stupid internet drama and I don't care. Seems to be a very solid knife "identical in every way" to a DP.

(7) Personally, if I had to give a gift of an $80 gyuto to someone, or if a single $80 gyuto was going to be my lone knife pride-and-joy for a while, I would buy a Yaxell Mon. The design is less traditional but more special looking, and I have another Yaxell VG-10 gyuto, and all the other knives I've had that were as sharp out-of-the-box as the Yaxell were $200+. Fit and Finish was second only to the Misono MVs, which had a slightly more rounded spine for me. The handle is also a different shape in that it is a bit thinner but taller, and it is a material that is a bit more grippy than the others.

(8) Some people will balk at recommending something as corporate as a Shun, but it merits mention. I had one for a while. It was truly very sharp. It also has a different profile than anything else here, and different from anything else in Shun's catalog -- there is a bigger flat section before transitioning up to a very short and agile tip. I actually really liked this profile in use. The VG-10 is braze welded onto the edge rather than being a thin layer all through the in the middle as it is on the other knives. Theoretically maybe that means after enough use and sharpening that might be an issue, but honestly I think that would take 100 years of use. The big downside is the handle. The handle is grippy but irritatingly cheap feeling. It feels like hollow plastic. But it does work as a handle. And Shun will re-sharpen your knives for free for life if you send them out to Shun by mail, so that might be a plus.

Among the VG-10 knives, if I wanted the classic handle look, I'd buy a Tojiro or Yahiko (probably a Yahiko and save a few dollars). If I wanted to be impressed when I open the box and feel like I had a unique real Japanese knife or I wanted the ultimate in (initial) sharpness, I would get the Yaxell. If I really wanted a big really flat flat spot (for an 8" gyuto), I would get the Shun. That profile is unique...

I have several knives.

My most used knife, and the one I like the most is a 8 inch Wüsthof classic. I really like the balance and the grip of this one.

I also have a Mac Chef's Knife, 7-1/4-Inch. This is stamped, not forged, but for just a few dollars more than the Victorinox you get a knife that actually sits and balances well in your hand and it's made of much better steel. I actually bought it in a brick and mortar store for about $20.

It's not as well balanced as the Wüsthof, but I like the fact that it doesn't have a full bolster. It's much easier to sharpen. If I would start anew I would get half-bolster designs for my expensive knives, but it's really no big deal at all.

I also have Tojiro DP Gyutou. The price varies, now it's a few dollars more expensive than the Victorinox, but I bought it cheaper. This is an excellent knife with better steel than the above knives. The grip is fantastic. The balance is good, but not quite as good as the Wüsthof, nothing really gets there for me, but it's good. Again the lack of a full bolster is a great feature of this knife.

Personally now I think that the Wüsthof Ikon lines are better than the classic series, because of the half-bolster design, but I didn't know this years back when I bought my classic.

Also, I keep saying that these knives feel so good in the hand compared to the Victorinox but this is a very subjective thing and people should try for themselves. I know some people love the Victorinox, if that's the case, go for it; personally, I can't stand it. PinchGrip4Lyfe.

I also have a J.A. HENCKELS INTERNATIONAL Forged Synergy 8-inch Chef's Knife. This is cheaper than the Victorinox. The balance is pretty good, but the grip is not as good as the knives posted above. It's still light-years better than the Victorinox grip though.

If I had to buy a cheap knife I would get Kai 6720C Wasabi Black Chef's Knife, 8-Inch. This is way cheaper than the Victorinox. That being said, I haven't tested it.

My goal here is not to convince anyone that the Victorinox is awful. I know some people really like the grip, but to make clear that at around the same price point there are many knives, and you should get which one feels best in your hand. Victorinox is not the only option for cheap knives, unlike what the reddit gospel says!

Scavenger hunts are too much fun! I should be working! RAWR! Thanks for the fun break =]


1.) Something that is grey. My name is makeup and I am grey! WL

2.) Something reminiscent of rain. This color is called "Naughty Nautical". Nautical = water, water = rain. =D?? WL

3.) Something food related that is unusual. Pretty sure most people don't have teeney shaped veggie cutters. WL

4.) Something on your list that is for someone other than yourself. Tell me who it's for and why. (Yes, pets count!) This is for my two parrots! My quaker especially loves dried papaya. I'm teaching her how to fly right now and have been using food as a reward, but we ran out of papaya a couple of weeks ago, and our local bird store has been out of stock for a long time. Turns out that Whole Foods doesn't carry dried papaya either. Rawr! WL


5.) A book I should read! I am an avid reader, so take your best shot and tell me why I need to read it! The Girl with the Dragon Tattoo. I had heard about this when the movie came out in English. I liked the movie and then moved on with my life. Come this spring, I found myself facing a LOT LOT LOT of driving by myself, so I started borrowing audiobooks from the library. I borrowed all three of these books and REALLY enjoyed them. It wasn't at all what I expected. They're murder mysteries with a lot of themes about violence against women. When I learned about the author, it became that much more interesting. The author wrote these books with the intention of making 10, but died after the third one. They found them after he died. The themes about sexual violence stem from a gang rape he witnessed as a teenager. He never forgave himself for not being able to help her, so he channeled all those emotions into his writing later in life. Anyway.....interesting stuff. Good books. I recommend them :)


6.) An item that is less than a dollar, including shipping... that is not jewelry, nail polish, and or hair related! Pfft.


7.) Something related to cats. I love cats! (keep this SFW, you know who you are...) If I was a cat, this would be my JAM!


8.) Something that is not useful, but so beautiful you must have it. Dresses are admittedly useful for avoiding public indecency charges, but not really useful beyond that. BUT LOOK AT THE RAINBOWS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! WL


9.) A movie everyone should watch at least once in their life. Why? Not on my wishlist (it's on American Netflix though!), but everyone should be aware of the impact of plastic on the environment and our bodies. Education is everything. Plus, there's a newborn baby at the end.


10.) Something that would be useful when the zombies attack. Explain. 1. Stab zombie in the skull. 2. ??? 3. Profit. The reviews rave that it's super sharp and doesn't stick so it probably wouldn't get stuck in their skull like other knives. WL


11.) Something that would have a profound impact on your life and help you to achieve your current goals. I don't know if I'd use the word profound, but it would sure help me out. A big passion of mine is learning to ID birds. I'm pretty good at most birds, but finding information on juveniles is VERY difficult sometimes. I've used this book before to help identify birds in hand, but I think the information regarding juvenile plumage would help me identify young birds from afar. It's even part of my job to identify birds! WL


12.) One of those pesky Add-On items. This is an Add-On item, but it's also a hair addon =P Not on my WL, but I'm losing my hair like crazy so I might have to look into these >.>


13.) The most expensive thing on your list. Your dream item. Why? This isn't the most expensive item on my list (that was #8), but it's the one that would help me the most! When I do field work, I tend to have a lot of gear on me at once, and the extra strain of binoculars around my neck tends to give me some really freaking sore muscles. A harness would be MUCH easier on my shoulders/neck/back. I start field work again in October, so I plan on buying it for myself by then anyway =] WL


14.) Something bigger than a bread box. EDIT A bread box is typically similar in size to a microwave. This is larger than the average bread box.

15.) Something smaller than a golf ball. I am smaller than a golf ball! WL

16.) Something that smells wonderful. This smells amazing!!! I'm infatuated with cinnamon, but had to stop using cinnamon Crest YEARS ago because I developed a bad reaction to it. This stuff is expensive, but the company is very environmentally responsible and I feel good giving my business to them. WL


17.) A (SFW) toy. This seems pretty SFW unless you're playing Cards Against Humanity. evil grin WL


18.) Something that would be helpful for going back to school. I used sticky notes all the time in school! WL


19.) Something related to your current obsession, whatever that may be. I've obsessed with birds since I was 11. I've been obsessed with rainbows forever. I'm currently obsessed with sushi. THIS IS ALL THREE! WL


20.) Something that is just so amazing and awe-inspiring that I simply must see it. Explain why it is so grand. Hear me out! This baby can keep ice for DAYS. Sitting out in the sun for hours on end? NO PROBLEM! YOU'LL HAVE ICE AT THE END OF THE DAY!! Seriously, Thermos needs to pay me for how much I rave about their stuff. My water bottle has still had ice in it after three days AND being refilled twice. No joke.

BONUS
This beauty was made in OR.


fear cuts deeper than swords. She is my favorite character by far :)

congratulations on living alone! For the knives I am one of those that thinks you only really need a good chef knife, a good paring knife (by that I mean one you like and it does a great job), steak knives, and a sharpener. the chef knife can cut bread Very well if it is sharp!

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this one looks like a nice classic shape decent company and if you take care of it (ie: hand wash only, rinse after cutting anything acidic, don't leave in the sink full of water, or leave it setting with food stuck to the blade) it will last a long time.

https://www.amazon.com/J-Henckels-International-Forged-16901-201/dp/B001S41SH6/ref=sr_1_fkmr0_1?keywords=J.A.+Henckels+International+8-Inch+Chef+Knife+16901-200&qid=1554407414&s=gateway&sr=8-1-fkmr0

these steak knives look really nice

https://www.amazon.com/Non-Serrated-Premium-5-5inch-Comfortable-Pakkawood/dp/B073ZBTDNC/ref=sr_1_9?crid=3W1WT4IZIFTNH&keywords=non+serrated+steak+knives+set+of+4&qid=1554407807&refinements=p_n_condition-type%3A6461716011&rnid=6461714011&s=gateway&sprefix=non+sedated+steak+kn%2Caps%2C130&sr=8-9

I have this knife sharpener and it works great

https://www.amazon.com/ChefsChoice-AngleSelect-Professional-Sharpener-Footprint/dp/B008EMFQ8C/ref=sr_1_9?crid=11H1UDPT4T5JN&keywords=chefs+choice+knife+sharpener&qid=1554407907&s=gateway&sprefix=chefs+choice+%2Caps%2C135&sr=8-9

I have tried many indoor grills not very happy with them. My hubby got me this one last year for Christmas. I love this thing. I have grilled chicken, portobellos, we have made grilled cheese on this. he has made pancakes, and you can buy the waffle plates to make 4 waffles at a time.

the Plates pop off and can go right in the dishwasher it is a grill, contact grill, panini press, griddle or waffle iron (after you buy the waffle iron plates separate)

https://www.amazon.com/Cuisinart-GR-5B-Series-Griddler-Five/dp/B0778XLPB7/ref=sr_1_1_sspa?keywords=cuisinart+griddler+five&qid=1554407964&s=gateway&sr=8-1-spons&psc=1

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In edit: I would recommend this brush for helping the cleaning process. wow! does a great job!

https://www.amazon.com/OXO-Grips-Electric-Grill-Panini/dp/B004ZLAGLS/ref=sr_1_3?keywords=indoor+grill+cleaning+brush&qid=1554408190&s=gateway&sr=8-3

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I would grab an 8" Victorinox fibrox chef's knife to start, tough to go wrong with that one. Most would then recommend grabbing a smaller knife like a paring knife or utility knife, and a 10" bread knife. If that sounds good and you don't want to think too hard about it, this should do the trick. If you want to think about it a little more, read on.

The chef's knife is almost always a must-have and the Victorinox is pretty tough to beat for the price. I like a heavier bread knife because I find mine useful for large, tough things like cabbage, but if you don't see yourself doing that type of thing, the Tojiro F-737 Bread Slicer is really nice and really inexpensive. For something a little heavier, the Mercer Millennia 10" bread knife won't be as graceful but should tackle anything and is equally inexpensive. Finally, the small knife. I'm not the biggest fan of traditional small paring knives because the only things I use them for, like hulling strawberries, coring tomatoes, and eyeing potatoes, is better done with a bird's beak knife and they're too small to do anything else. I find a 5-6 inch utility knife is more useful for when I want to handle small things. So the set I would get would look something like:

Chef's, $34.99

Bread, $13.39

Bird's beak, Wusthof because the small Victorinoxes can feel a little flimsy, $9.95

Utility $25.50

That comes out to the beautiful price of $83.83 which leaves a little room to get the perfect set of edge guards if you don't already have a block, or a smooth honing steel for that perfect edge. Now, someone please drag me through the mud for recommending a bird's beak in a starter kit.

The steel in the victorinox is definitely softer. Here's my current suggestions for people thinking about buying cheaper knives.

(Copy and pasted from something I've posted before, but with some updates)


TL;DR: In the category of budget knives. For longer lasting edges, Tojiro DP Santoku or Gyuto for $43 and $52 (now $62) respectively, or the Augymer for $30. For easier maintenance, Kai 6720C or Henckels Forged Synergy for $32 and $35, respectively.



As a caveat, budget knives of all sorts are not going to have the fit and finish of higher priced knives. For Knives that are easy to obtain lump you into two categories that have pros and cons, German hardness and Japanese hardness. Which is mainly a trade off between sharpness/edge holding vs durability/ease of maintenance. Although you can sharpen really soft metals to be stupid sharp and a really acute angle, it will not last long at all. But when the edge gets rolled over from a cutting session, it can be easily honed back into place. Harder knives can still be honed back into place, but techniques and tools are slightly different--I would never touch my harder knives with a grooved steel.

German hardness is usually around 56-58 hrc. Hard enough to hold an edge for a bit, but soft enough to not chip and easily steel/hone back into place.

The Victorinox Fibrox at about 55 hrc used to be suggested all the time when it was $20 and even when it was about $35. But now that it is $40-45, that's just too much for what is a very cheap knife.

A couple knives still in this range, which are better quality than the fibrox anyway are:

Kai 6720C Wasabi Black Chef's Knife, 8-Inch at 57-58 hrc for $32

https://www.amazon.com/Kai-6720C-Wasabi-Black-8-Inch/dp/B000YL4NY4


So this one is actually made with Japanese steel by the same company that makes Shun. But, because it's hardened to only 57-58 hrc, I'm lumping it in with the german steel category.

and The Henckels International Forged Synergy 8-inch Chef's Knife at about 57-58 hrc for $32

http://www.amazon.com/HENCKELS-INTERNATIONAL-Forged-Synergy-8-inch/dp/B000FMVS4A

Henckels International (not regular Henckels) used to be really bad because they made their knives to 53-55 hrc, which is way too soft to hold an edge to get through a cooking session without nearly constant honing. I've heard their international classics are still being made w/ the crappy steel.


So your choice between these two are having that big bolster (which I'm not a fan of) and general aesthetic.

Japanese hardness is usually at least 59 hrc, with a good chunk in the 60-62 range. This means potentially better, longer lasting cutting performance between honing/sharpening. The tradeoff is that it becomes more difficult to get to this stage without specialty tools or sending it to a professional sharpener. At this point I personally don't even consider knives under 59 hrc, unless it's something that really takes a beating.

For the cheapest price point, while still having quality. I would really only recommend the Tojiro DP at 60-61 hrc. It used to be about double the prices, but the grinds also used to be more even. Either way, it's still a great buy.

The chef/gyuto is $52 (now $62 hopefully it'll come back down soon)

http://www.amazon.com/Tojiro-DP-Gyutou-8-2-21cm/dp/B000UAPQGS/

And the Santoku is $43

http://www.amazon.com/Tojiro-DP-Santoku-6-7-17cm/dp/B000UAPQEA/

So the main difference here is whatever knife shape you prefer (and the price). I've gotten some cheaper harder steel knives, but I've had to do way too much touching up to be recommended.

There's also the Augymer 8" "Damascus" for $30 allegedly hardened to 62 hrc:

https://www.amazon.com/Augymer-Japanese-Professional-Stainless-Sharp-Damascus/dp/B01H6KWUWC/

I'd be really afraid of fit and finish problems, and generally lower tolerances throughout the process of making this knife. You can even see the uneven grind on the Amazon page. I'd also assume that the hardness is a tad lower than specified (maybe 60 hrc), but it should still be a pretty good knife if you want to pinch your pennies. This could be a great knife with some TLC, especially if you send it to someone who knows what they're doing.

I'm not trying to be facetious here, but I'd never use a slicing machine of any sort for mushrooms. Takes too long, and downright risky moving your hand vs. moving the blade. Work with knives and learn to use them effectively; I'll outpace any mandolin user with my chef's knife on the mushroom slicing front.

Practice makes perfect and you need good tools.

1: The knife.

2: The sharpener

I can't say enough about the ease and effectiveness of the WS sharpener, and of course you need a good knife. That's BIFL.

I purchased the Chef's Choice Knife Sharpener 4643. I know that the trendy way to sharpen knives right now is with a set of stones, but I just can't be assed to do that. When my knife dulls, I spend 5-10 minutes using the sharpener and honing the blade. Note that the 3rd notch says "Serrated".

Here are some general recommendations for picking a knife.

I recommend just going to a store like Williams Sonoma, Bed Bath and Beyond or Su La Table and just trying out knives. I know that many of them will have some vegetables around that you can practice on.

I personally prefer a slightly heavier knife because I can rely on gravity to help push a knife down through whatever I'm cooking. I like a wooden grip because the weight helps distribute the weight closer to the center of the knife (the grip point) rather than making it more front heavy, which can be tough on the wrist. This means that I usually avoid plastic grips.

I have a grand total of 5 knives. 95% of my cutting is performed by a relatively large, 7.5" Santoku (essentially a Japanese chef's knife). I have a cheap chef's knife that I use for cutting things that might damage the blade (such as casseroles in a glass dish). Beyond that, I have a Wuhstoff bread knife, a paring knife (for very small cuts and peeling) and a utility knife (when I need to cut smaller items or I'm cutting a small amount of food).

I'm, personally, absolutely in love with the Japanese knives and would totally recommend a Santoku for a first knife, but I also recommend you find the time to try holding it and determine if it's for you. The straight vertical edge next to the handle can be cumbersome to first time users.

Beyond a chef's knife, I recommend holding off until you find yourself needing something else. It also means you can spend a little extra on your main knife rather than buying a set of cheap knives.

Avoid carbon steel knives. They rust easily. Ceramic knives cannot be sharpened with the sharpener I linked above.

The knife you linked is a great allround shape which can be used for almost everything youd need, and those plastic grips are very comfortable in use but i find them to be a bit too lightweight for my personal preference. I personally like knives with this kiritsuke shape or this santoku shape because they allow me to scoop and chop better than a regular chefs knife.

Maybe some of these might interest you.

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Ahoy rahvin36! Nay bad but me wasn't convinced. Give this a sail:

Thanks db33511. At $100, would thar Suisin Inox be better than thar gesshin stainless? They d' look nicer though. Be thar difference a lot betwixt thar $60 MAC n' these 2 at $100?

MAC knife's BK80 at $110 be just $86 on amazon https://www.amazon.com/gp/product/B000RKQ3FY/ref=ox_sc_act_title_2?smid=A1MOIDKF4ZO4UB&psc=1

It says Dis 8" chef's knife be heavier than thar HB-85 due t' a slightly thicker blade n' larger handle, but me don't know if dis be important, since it seems t' me that they use thar same steel as thar $65 HB-85, n' thus, maybe they have thar same performance.

But then, at $85, https://www.amazon.com/Misono-Molybdenum-Gyutou-8-2-21cm/dp/B000XT4GJO/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1537599466&sr=1-2&keywords=misono+molybdenum would come out even cheaper.

Arggh, I be so confused. I'd like t' stay as low as possible, but then again, I be going t' use these fer a verily verily long time. Thanks fer all thar help.

best place to start is knife skills. this book is incredibly useful. depending on his hand size and how comfortably he can grip the knives you have, may want to consider something like this just for starters so he can get a feel for comfortably working with a knife.

Thanks db33511. At $100, would the Suisin Inox be better than the gesshin stainless? They do look nicer though. Is the difference a lot between the $60 MAC and these 2 at $100?

MAC knife's BK80 at $110 is just $86 on amazon https://www.amazon.com/gp/product/B000RKQ3FY/ref=ox_sc_act_title_2?smid=A1MOIDKF4ZO4UB&psc=1

It says This 8" chef's knife is heavier than the HB-85 due to a slightly thicker blade and larger handle, but I don't know if this is important, since it seems to me that they use the same steel as the $65 HB-85, and thus, maybe they have the same performance.

But then, at $85, https://www.amazon.com/Misono-Molybdenum-Gyutou-8-2-21cm/dp/B000XT4GJO/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1537599466&sr=1-2&keywords=misono+molybdenum would come out even cheaper.

From the looks in the pictures, I like MAC the least. But I'd put performance ahead of looks though.

Arggh, I'm so confused. I'd like to stay as low as possible, but then again, I'm going to use these for a really really long time. Thanks for all the help.

I can understand trying to save some cash but it is very true that you get what you pay for. I have one of these

http://www.amazon.com/Wusthof-979789-Classic-10-Inch-Cooks/dp/B00005MEGC

I've never been sorry that I spent a little more. I get it professionally sharpened every 6 months to a year. I agree you should steel your knife every time you use it. I've had this knife 13 years and it will be with me for many more to come. My advice, if you can't get the knife you really want, wait use a cheap one until you can save up. Don't look at it as a tool you will use for a few years and get another, if you get a good one and take are of it, you'll never need another.

For $120 and two knives, there is the omnipresent starter option - the Tojiro DP line.

I'd start with the gyuto or the santoku. They overlap for the larger tasks and its really more preference on the shape. They both are too thin and the steel is too brittle to cut bones or hard vegetables (pumpkin/squash) with (which your Wusthof can take care of) but will go through veg and protein pretty easily.

Then you have budget left over for the petty, which is kind of like a long thin paring knife. Good for smaller tasks or things that need delicate tip work.

you might even have some budget left over to pick up a stone. This is a popular beginner option.

Edit: The other option is MAC knives. Same shapes apply

This one is kind of hard to explain, but Wusthof selling a santoku is sort of like when your favorite brand of potato chips starts selling breakfast sausage. What are the odds of Wusthof getting it right? Global I think is kind of the same, even if they have a more overall Japanese style. To add insult to injury, you will rarely if ever see a 5" santoku from anyone most would consider "good at making santoku". This role of "small santoku" is taken by another knife called a bunka, but that word is probably too foreign for Wusthof to market, so they just don't bother with it (which is probably a good thing).

I'm not trying to knock Wusthof or Global here, they do certainly have their place in the knife world, but it's not here. If I were you I would be looking for a 6" chef's knife instead, which is longer than you specified but is also more likely to return useful results. You need something tall enough for knuckle clearance but also long enough to be actually useful.

This is the right shape, but not worth spending your money on over the not much more expensive 8": https://www.amazon.com/W%C3%BCsthof-4596-7-16-Cooks-Knife/dp/B000YMURS4. So don't buy that.

This is the right value and price, but not tall enough: https://www.amazon.com/Victorinox-Inch-Fibrox-Chefs-Knife/dp/B0000CFDD5 . Don't buy that either.

This is better priced and not too different from a Wusthof in terms of materials, but the bolster is a no-no: https://www.amazon.com/Mercer-Culinary-Genesis-Forged-Chefs/dp/B000OOS3GA. So not that.

Honestly, I still think the 8" Victorionx is the right call: https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2. How much is space an issue and will the extra 3" be that much of a problem?

Thanks for the recommendations. I did a 1 to 1.5 rice/water ratio, so I guess a bit much. I did rinse it out well first and let it soak for like 15 minutes like some online sushi rice tutorials recommend. This is the knife I'm using. Yay or nay? Is there a knife sharpener you'd recommend?

Messermeister has a couple of lines that might fit the bill, although maybe a bit more refined than rustic, like:

Royale Elite

Oliva Elite

A more rustic western knife:

Warther 9". A tad longer than you want.

From your other comments, I can't tell if you're open to Yo handled gyutos or not, but here are a couple options. Keep in mind, these knives should only be sharpened on whetstones as the steel is much harder:

Yoshihiro VG10. I have this knife and love it.

Kanehide PS60. More of a performer. Supposed to be a great knife.

Takamura Chromax. Also considered quite the performer.

Yoshihiro Daisu Ko 9.5". Longer than you want and out of stock at this website, but more "rustic".

For all the computer stuff... sell it. It is worth more now than it every will be in the future. You aren't going to use it and if you ever use it again, when you do it will seem slow compared to everything else out there. Also, if you are going for a low cost rental unit, it will be outside and the humidity, heat, cold, etc (depending on where you live) will not be great for it.

I had a storage unit for 2 or 3 months between apartments once. I went with the indoor, climate controlled, place because I didn't want my stuff to get all weird from the traditional storage places. I think it was around $50/month. $50 * how long you're gong to use it? How much will a new computer cost when you want a desktop again... how much better will computers be at that time? Question peripherals. I used to have everything under the sun... now I have nothing. I never really needed it. Wires... again, it many cases you can just buy what you need for not much money if you need it again. I carted around a garbage bag full of wires for years. I hardly ever used it and when I did it was hard to find things. With amazon, monoprice, etc... most wires are almost free.

Kitchen gear can be all over the place. If you have a $300 chef's knife.. you may want to hang onto that. You can spend that much on a knife, but I was looking at getting something along these lines, which has amazing reviews and seems to be the style used it most high volume kitchens (from what I've read). It may not be buy-it-for-life, but I don't need to worry about it and it's only $25 so if it came down to it, I could toss it out if need be. If you are talking about ovens, refrigerators, high end mixers, etc.... well, that's another story. You need to think about where you'll be living in the future. Will you buy or rent, most rentals will have that stuff... many homes also come with them. It might be another case where you're better off selling.

I really like this knife, it's a great size/profile and I enjoy the handle. Gets way more use than most of my expensive stuff. Takes an edge pretty easily and holds it for months at a time with occasional honing.

($46 w/ prime)
https://www.amazon.com/gp/product/B000UANWH8/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

I like Kuhn Rikon since they're both sharp and cheap. They might not be the top knives on the market, but they're a great value and you can buy an accompanying sharpener designed for its blade that's easy to use. I've been using mine for years, and the sharpener keeps the blade sharp if I sharpen them about once a month.

That's because I was speaking in high quality knife terms.

A good chef knife will do the work of a whole block of shitty knives. They are also easier to work with and much safer.

I would take a good chef knife and a paring knife over a set of 1000 infomercial knives.

If you to any decent amount of knife work your much better off with a good knife that 10 ok knives


Edit: http://www.amazon.com/gp/aw/d/B000OOLD26?pc_redir=1410357774&robot_redir=1

Here is a good German steel mercer knife for 40 dollars. Mercer is considered pretty low end to chefs but a knife like this is many times better than what most people use.

This knife is so good for the price it's crazy.

If you have the right sort of cooktop you can't beat this griddle. Season it with flaxseed oil ideally, but you can use it as it comes too.

Some good inexpensive cutting boards like this would be great too.

Buy yourself a nice chef knife. You will have it forever if you take care of it, and you won't regret it.

Wusthof

JA Henckles

Personally, I like the way the Wusthof feels in my hand moreso than the Henckles knife, but they are both super high quality and worth the money. 10/10

The bolster that's used on a lot of german chef's knives is really comfortable, but that's the only good thing I can say about it--I consider this feature to be a major design flaw. As you sharpen your knife, the edge starts to recede past the bolster and you end up with an area that doesn't touch the cutting board right in the most important part of the blade. The only way to solve this problem is to grind the bolster back once in a while, which is major surgery that most people can't do. I've seen plenty of lower quality knives that come from the factory with this dead spot already there. Bob Kramer makes some of the best european chef's knives in the world. He has the skill to do whatever he wants to do, and discerning customers who know what they want--his knives are sharp all the way to the heel.

There are a few knives (like this one: https://www.amazon.com/Henckels-Zwilling-Pro-Chefs-Knife/dp/B007I1PLO4) that combine a forward, integral bolster with a full edge, but you don't need an integral bolster (or any kind of bolster) to make that work.

A knife is a good quality onion cutter. Spend more than $3 on one and get one that isn't utter shit (and TAKE CARE OF IT) and it will slice through every single onion like butter... every single time. For years. Using loads of onions won't change that fact. I guarantee your home use comes nowhere close to a professional kitchen's needs, and a good knife can last for years under those circumstances, so to think it would crap out under your very modest home needs is just silly.

What exactly is your desired goal with getting an onion cutter? If it's to save time: you just need to practice your knife skills more (this has the added benefit of speeding Everything else up in your kitchen). If it's to save money: buying a uni-task device definitely won't help with that. If it's for convenience, I don't see how something that is vastly more difficult to clean and maintain is easier than a knife that isn't utter garbage. If your goal is to save your wrists: I guarantee a good knife will cut through onions better than something you have to press down or slide the onions across repeatedly and leave your arms a lot less tired.

I have this knife: http://www.amazon.com/Henckels-International-Forged-Synergy-8-Inch/dp/B000FMVS4A/ref=sr_1_8?ie=UTF8&qid=1375795995&sr=8-8&keywords=ja+henkels+chef+knife

It's a cheap entry level knife but it cuts things very well. You don't have to apply any pressure to the thing your'e cutting (which is how it's supposed to work).

I'm assuming your mundial was something like this) right? I'm inclined to just suggest the typical Victorinox Fibrox or Tojiro DP as a replacement, but since you asked for really really good steel, I think the Tojiro Pro R-2 might be up your alley.

R-2 gets really sharp and has really good edge retention, and Tojiro generally makes a comfortable and lightweight knife. And aside from the fact that it would be terrible for the knife anyway, you could continue your current maintenance habits and not need to buy a honing rod. Though it may be worth upgrading your stone depending on what you use currently.

Certainly. Based on personal preference and price range, I suggest knives from Global and Henckles. If price isn't really an object; I absolutely love my Shun knives.

This is the chef's knife I want once I have an excuse to spend the money on a new one: http://www.amazon.com/Shun-DM0707-Classic-10-Inch-Chefs/dp/B0000Y7KN6/ref=sr_1_1?ie=UTF8&qid=1367945937&sr=8-1&keywords=shun+10+inch+chef+knife

But as it stands now, I have been happily using my Mercer knives that I got from culinary school for over 2 years now.


EDIT: I should also mention that many restaurant supply and "big box" stores have VERY cheap knives designed for industry use that you can pick up for $20-$25 that will serve the average home cook very well.

The basics aren't to hard if you are willing to practice. I recommend checking out Korin and Japanese Knife Imports on Youtube, both have good beginner series on knife sharpening. 50-150 pounds can actually get you a decent amount of knife.

​

Based on your desire for a durable knife I would recommend looking at Western knives over Japanese knives. Unfortunately since I'm from the states I'm not sure what all is available to you. Wusthof Ikon is functional, has a great warranty, and lacks the pesky full bolster that plagues the Wusthof classic line meaning it's easier to sharpen.

I got you!

I just had to buy a new paring knife and was looking specifically for something with European style and steel, forged preferably, and with a bolster that didn't go all the way to the edge. I ended up getting a Messermeister Meridian elite. Love it! Reminds me of my mother-in-laws old Sabatiers she bought on the 70's. Kinda elegant in style, nicely proportioned, well balanced. Give em a look.

https://www.amazon.com/Messermeister-Meridian-Elite-8-Inch-3686-8S/dp/B00004XS0T

This - I do 90% of stuff with a good forged german chef's knife. I have this one. I would absolutely recommend it - and for hand feel, forged beats stamped by a mile.

I do almost everything else with a long serrated knife that is good for bread and also for dismembering pineapples and other large fruit.

I'd skip the Gourmet one. It's stamped, and Victorinox makes a sharper better handling stamped knife IMHO.

The other knives are forged, meaning they will be heavier. The wide chef is shorter and taller. It's probably heavier and will do the cutting by gravity. However, it'll be tougher to leverage. If you like that, you should try out Chinese cleavers. On the other hand, the 8 inch Classic is a reliable cutter with decent balance. The bolster is quite big, which will make sharpening annoying, but that's the only downside.

There are 10 inch knives to also consider since they can improve how much you can chop at once and improves leverage as well; though they can be expensive when forged, this Mercer (which I use) notwithstanding.

Anker is having a handful of their battery packs for a couple bucks off. I got the 10000 mAh one

If you're in the market for a chef's knife, I like KUMA, and they have their intro 8-inch with a $5 coupon to clip and additional code KUMASALE25 for 25% off (not sure if before or after the $5 off, but $15 is still a great deal for a decent knife).

If you're in the market for anything Amazon (Kindle/Echo) branded, that's all on sale too.

Oh, and if you want to do 23andme, the $200 one is half off.

This is my daily driver. It's good for almost everything, and excellent at many of those things. A paring knife goes well with something like this, but there are so many styles that I'm just not going to share what I like. Even something like a chef's knife will come down to personal preference mostly.

So I wanted German steel with the degree of sharpness of Japanese steel. I got the six inch because I have tiny hands and never cut anything huge, but here's what I recommend:
Messermeister Meridian Elite Chef's Knife, 8-Inch https://www.amazon.com/dp/B00004XS0T/ref=cm_sw_r_cp_apa_qinjybHNYS2Z6
It's a damn beauty of a knife. It's sharp, stays sharp, well-balanced, and looks traditional, which I enjoy.

You could do one of the other commercial kitchen-type knives easily enough:

These are pretty common in commercial kitchens. I have one for a beater knife at home (Like take outside for watermelons, camping, etc), and it's been great.

or if you don't want that, a Dexter Russell which is also a common brand in commercial kitchens.

I bought a 6" Wustof chef knife and it is a bit different ergonomically, but still very comfortable.

/u/riley_uk is correct, though - the knife doesn't hold an edge. I haven't looked if it's rolled or whatnot and I no longer use a steel on it, which chipped my Shun.

So not really sure what to do - it's obviously much more convenient to pull out the steel after each time I use it but it will nock up the edge after just a few months.

There's a good local bladesmith I think I'll try out - a lot more expensive than the Wustof but..he's local and the steel should be better. All this to say that I wouldn't buy another.

Did you always use really good knives, or were they just okay? I don't cook nearly as much as a chef, but the knives I bought 3 years ago have held up great with nothing but regular 'sharpening' every other time. Maybe a full, grinding-based sharpening would make a big difference?

This is my knife: http://www.amazon.com/Zwilling-J-A-Henckels-8-Inch-Stainless-Steel/dp/B000FMVS0E

That exact knife (not even joking) has been on my amazon wish list for 4 years... Worth the $120?

Edit: 95% sure this is the right one, this is what's been serving me faithfully for quite some time https://www.amazon.com/Kuhn-Rikon-Colori-Chefs-6-Inch/dp/B00D096UMU/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1482339026&sr=1-1&keywords=kuhn+rikon+knife

I've got a (hodgepodge) set of Hecknel blades from a yard sale that are gathering dust because a) the large knives are way too big, b) I never use Filet knives, and c) need some serious sharpening because they're duller than a beige party baloon

Cant go wrong with a Mercer knife, nice textured grip, good weight, good length.
https://www.amazon.com/Mercer-Culinary-Genesis-Forged-Chefs/dp/B000OOLD26/ref=mp_s_a_1_3?keywords=mercer+chef+knife+10+inch&qid=1567976148&s=gateway&sprefix=mercer+chef+knife&sr=8-3

I have a Victorinox Fibrox and a Yaxell Mon

The Yaxell holds an edge a bit longer and I prefer it's handle (the Fibrox handle material feels wierd IMO). It is also much more pretty.

The Victorinox is a bit thicker and more wedge-like which helps when breaking down large things like a butternut squash

There's a lot of middle ground between Walmart knives and a $1500 set, and there is no such thing as a perfect knife. Everyone has their own preferences, which can only come from experience. Dropping four digits on knives without having this experience is a good way to waste a lot of money.

That is why for your first set of quality knives I recommend getting something middle-of-the-road and saving the rest of your money for later.

For example, you could go with this set: chef+paring, utility, serrated, ceramic hone, cutting board. Learn to use these knives and care for them, develop your own likes and dislikes, and then decide where you want to go next.

Henkels and Wustoff are sort of the OG "great knives" manufacturers. Global is also well thought of. Some people are huge fans of the cheap plastic handles chef knives you can get on amazon.

The thing i would say is that it is 100% worth it to go somewhere that you can hold the knives in your hands before you buy. there are few things worse than buying a $300 set of knives only to find out you hate the handles

as for cookware Jest2 is right you cannot go wrong with all-clad for skillets or saute pans that will see a lot of direct wear. but things like a large enamle dutch oven you can get away with THIS cheaper lodge option. I also feel like you can probably look at less expensive stock pots (or pasta pots) because they just don't wear out.

Hah I'm loving these suggesitons. My quick aside about knives was a reference to some actual purchases I made though. It's just I'm talking kitchen knives.

My favorite one I own is this bad boy.

I use an overhand pinch technique when I do most of my cutting, and this knife has this lovely little smoothed section where the blade meets the handle that makes it really comfortable to hold. Also holds an edge real well, so I don't find myself constantly needing to sharpen it.

Any knives you bought 10 years ago aren't going to cut shit if you don't keep them sharp. Invest in a steel (honing rod) and either get a whetstone or have your knives sharpened every few months.

If you really want to buy a knife, can't go wrong with a Wusthof Ikon. I'd recommend the 6in one unless you're quite confident and/or have large hands. 8in is a great option for a more experienced cook but it sounds like it'd be excessive for you. Not sure why you'd want 10in.

Shun make great chef knives.

I especially like this Sora Chef's Knife - made in Japan, San Mai (3 layers sandwiched together), VG10 core with stainless sides and has a budget price.

For western, check out Messermeister: http://www.amazon.com/gp/aw/d/B0073YEQ38/ref=mp_s_a_1_7?qid=1449880794&sr=8-7&pi=AC_SX118_SY170_QL70&keywords=messermeister+elite&dpPl=1&dpID=31WkRiI44vL&ref=plSrch

The elite line is all forged and the different names are simply handle material.

Personally for sharpeners I've just ordered the DMT fine/extra fine with holder:

http://www.amazon.com/gp/aw/d/B000H6L6FA/ref=sr_ph_1?qid=1449880933&sr=sr-1&pi=AC_SX118_SY170_QL70&keywords=dmt+fine+extra+fine

Harder and flatter than a whetstone as its diamond, and it requires a light touch. However it's easier for starters to work with, I hear.

These two are the most commonly recommended western knives (except without the rosewood handle, but it's a gift, so might as well get the nice one).

Victorinox Rosewood Chefs £35


Wüsthof Classic Ikon Chefs £77

All knives require maintenance, and not everyone is willing to baby theirs. In the case of my mother, this means glass chopping boards, dishwasher cycles and no sharpening. She prefers her serrated paring knives, and it works well for her. A high-end dull knife isn't much better than a low-end one, and £100 is a lot of cash for a chefs knife. Something to consider. I'd also consider getting her a quality wooden chopping board.

I've personally had very good luck with this one:
http://www.amazon.com/As-Seen-On-TV-SC-1/dp/B0081TTY90/ref=sr_1_1?ie=UTF8&qid=1421864632&sr=8-1&keywords=sushi+knife

Thanks it was a gift to myself from the beginning of the year, has kept its edge with minimal honing before prep. Solid knife. Shun VB0706

I found a chef's knife in a local thrift store. This wasn't one of the cheap bargain bin knives like you would get form walmart or anything like that. It was 10" long and had a Damascus pattern in the steel. I asked the guy how much for it and it was only $3.

My brother, who is a big knife fanatic, took one look at the picture i sent him and asked me where I got it and how much it was. He was very jealous. It turned out to be this knife:

https://www.amazon.com/Shun-DM0707-Classic-10-Inch-Chefs/dp/B0000Y7KN6

I let him take it to get it back in shape for me as he had some specialized tools for sharpening and its by far the best knife I've ever owned. It glides through anything i cut like its almost not even there. Great f'in buy.

I started with an Oneida 8" chef's knife before moving on from there. Both my Calphalon and Wüsthof knives are solid, but between those two, the Wüsthof is the one I could see using decades from now.


It's a 10" knife and feels like an extension of my arm when using it. With regular honing and sharpening as well as cleaning it outside a dishwasher, I think that one will last a long, long time.

The Kuma Chef Knife is supposed to be pretty good from what I hear and affordable. https://www.amazon.com/Kuma-Multi-Purpose-Chef-Knife/dp/B01ERJTK1E/ref=sr_1_1_sspa?ie=UTF8&qid=1543603113&sr=8-1-spons&keywords=kuma+knife&psc=1 (not an affiliate link)

Tojiro petty. Best value in town. http://www.amazon.com/Tojiro-DP-Petty-Utility-Knife/dp/B000UANWH8

You dont need a 10" knife, take it from me, i have a collection of maybe thirty kitchen knives, and the one i use the most if any would be my santoku 8", plenty big to get all the veg you want to cut but still enough control to dispatch a brisket shun has a wonderful knife for $144 on amazon

Victorinox are great and well priced:

Victorinox 8" Chef's Knife https://smile.amazon.com/dp/B0011FEIL0

Seriously, get a decent knife. Your food deserves it.

Oh yes indeed and if things go south, these would serve as the perfect weapon! https://www.amazon.com/dp/B0081TTY90/ref=cm_sw_r_cp_apa_i_h3mBCbDF009WS

You are comparing a $160 knife to a $30 knife; I'd expect a difference in quality. But really, if you want a fair comparison between brands, the Henckels should be something from the Zwilling line, like this $150 model.

well, good thing it's a cheap one to replace

https://www.amazon.com/Tojiro-DP-Petty-Utility-Knife/dp/B000UANWH8

I use these as both paring knives and steak knives. I got six of them. Super legit badass...Shun quality without Shun price.

I have one of these, which is good and cheap.

http://www.amazon.com/Mundial-5610-8-8-Inch-Cooks-Knife/dp/B000M4EE2O/

Mine has a green handle, because at the time the green one was $16, so I went for the cheapest option.

this is a honing steel, you can use it when your knife starts to feel dull, it will re align the edge.

this is the wusthof ikon. Personally I love the handle.

well i cant help w a serrated recommendation, cause im not really a fan, unless for bread, and i just dont see any advantage and i dont think you will find anything of any quality in that price range. i would advise finding a 5-6" thin as a whisper petty/utility for the job and learn to keep it sharp enough you wont miss serrations. tojiro has a few in that price range https://www.amazon.com/Tojiro-DP-Petty-Utility-Knife/dp/B000UANWH8, http://www.chefknivestogo.com/topr15pe.htmlhttp://www.chefknivestogo.com/topr15pe.html

also you can keep a look out places like ebay or thrift stores for something that might suit.

I have been using a Shun 8" classic chef knife for about 15 years, and it's never let me down.

These run about $150 though.

It does look like they have an affordable alternative:

https://www.amazon.com/Shun-VB0706-Chefs-Knife-8-Inch/dp/B00BQ83BCE/ref=sr_1_4?ie=UTF8&qid=1509926049&sr=8-4&keywords=shun+8%22+chef&dpID=21YOtKcDR6L&preST=_SX300_QL70_&dpSrc=srch

well there you go, it even is on discount at the moment:

8 inch


https://www.amazon.co.uk/Wüsthof-CLASSIC-IKON-Cook´s-knife/dp/B000XKFNGI/ref=sr_1_10?s=kitchen&ie=UTF8&qid=1542396213&sr=1-10&keywords=wusthof


6 inch

https://www.amazon.co.uk/Wusthof-Classic-6-Inch-Cooks-Knife/dp/B000YMURS4/ref=pd_sim_201_9?_encoding=UTF8&pd_rd_i=B000YMURS4&pd_rd_r=8dd03b35-e9d5-11e8-aa16-0d2dfbd068a8&pd_rd_w=eKKHZ&pd_rd_wg=6oFV5&pf_rd_i=desktop-dp-sims&pf_rd_m=A3P5ROKL5A1OLE&pf_rd_p=1e3b4162-429b-4ea8-80b8-75d978d3d89e&pf_rd_r=6B36NTK0YD1C1531DCJE&pf_rd_s=desktop-dp-sims&pf_rd_t=40701&psc=1&refRID=6B36NTK0YD1C1531DCJE


Get a decent honing steel, use it properly and you won't have to whip out your whetstone for at least a year

Henckels Classic, $45

Henckels Forged Premio, $34

Mercer Culinary Genesis, $33

Mercer Culinary Renaissance, $38

Mac French Chef's Knife, $90

Misen Chef's Knife, $65

Please note that I cannot vouch for any of these personally.

This is the knife I bought My husband managed to shave his arm with it straight out of the box.

I haven't try this, but besides victorinox, this is the one I want to try.

I heard from one sushi chef who uses that knife for his daily work horse including for fish.

Not sure. Customer is a professional chef instructor and chef at one of the top restaurants in Boston. The knife was made to his exact specifications right down to balance point location. This knife is 15" OAL and a 10" blade... Not sure where you are in the kitchen industry but a 10" bladed large chef's knife is fairly common and standard.

Edit: Reading your post again did you think I meant it had a 15" blade? You do realize that when a chef's knife is described as a "10 inch" chef's knife its often 16"+ in overall length, right? Example:http://www.amazon.com/Shun-DM0707-Classic-10-Inch-Chefs/dp/B0000Y7KN6

http://www.amazon.com/Shun-VB0706-Chefs-Knife-8-Inch/dp/B00BQ83BCE

Wort. Empfehlungen gehen raus ans Wüsthof Ikon 20cm.

It's one of these, but with a slightly different blade shape

https://www.amazon.de/dp/B000XKFNGI/

Edit: cheaper in creme color

This one, hands down.

Mercer 10" forged chef knife

I've used this brand before, decent enough. Mundial also makes a serviceable cheap knife, but is a tiny bit pricier, but still maybe in your price range.

I really can't recommend this knife more.

Edit to edit: figured out how to links.

I can't tell if you are saying that's high or low, but it's kind of high. http://www.amazon.com/Shun-VB0706-Chefs-Knife-8-Inch/dp/B00BQ83BCE

Sora is Shun's budget line.

I once cut about half an inch off the tip of my thumb, nail and all, while cutting a green pepper with a really sharp knife., but I didn't feel it until I started dicing the onion.

https://www.amazon.com/gp/aw/d/B000OOLD26/ref=mp_s_a_1_2?ie=UTF8&qid=1501552324&sr=8-2&pi=AC_SX236_SY340_QL65&keywords=mercer+genesis+chef+knife&dpPl=1&dpID=31%2BWxHHX70L&ref=plSrch this guy is cheap on Amazon and a damn good knife for the money, if you can handle the big bitch. A lot of people I have let use it cut themselves pretty fast.

I bought myself an 8 inch wusthoff, like this one: Link to the make and model

Now it was amazing at first but I only hone it I have never sharpened it cuz I havent had the energy to deep dive how to and what to buy for it.

What sort of stone/equipment should I get for this particular knife, it's my only knife I use it for cutting everything except bread.. it's getting dull

To cut all the things! Knife!


Good song Boris - Riot Sugar