(Part 2) Reddit mentions: The best kitchen utility knives

I just picked up the Tojiro Kitchen Knife F-502 for home use as I wanted something to try out the nakiri form/fit and still have something that I'd use for quite a while. VG-10 sandwiched between stainless with a nice long contoured western handle that allows for a variety of grips. However, it's pretty light and thin.


When you say hard vegetables, do you mean like butternut squash and other thick-skinned ones? If you're bent on Japanese blades, maybe consider a Usaba? That's supposed to be a heavy single-bevel knife devoted to hard vegetable prep. Or maybe a Deba (single-bevel) / Western-style Deba (50/50 grind) to split through those hard veggies.

The Ontario Carter Prime should fit the bill.

Also, it is one of the best value knives out there ATM with ti handles, ball bearings and D2 blade.

well you could just Amazon a Tojiro instead if thats better.

Probably get one of these

one of these

and one of these

There are three important kitchen knives: a chef's knife, a bread knife, and a paring knife. Victorinox makes all three:

Chef's knife; bread knife; paring knife.

That comes to around $75. Buy a set of cheap steak knives, and you're good to go.

A bread knife is a good option, but I have a short serrated knife I use more. There are many types, with different names. You might like a tomato knife, or a sandwich spreader, or even a sausage knife.

Looks like a special kind of frozen food knife.

How about this one?

I don't know if Amazon is the best place to buy it, but I have one of these in my kitchen and it's a fine knife.

$100 - Wusthof 8" Chefs Knife



$40 - J.A. Henckels 8" Chefs Knife


$35 - Victorinox Fibrox (If you want the Victorinox but don't like the handle, get the rosewood version for a couple bucks more)

Then get their corresponding utility/paring knives for smaller/finer work. Personally, I went with the Henckels I listed mainly for aesthetics and value and got a Tojiro DP Petty Knife, mainly because I'm used to heavy western chef knives but I also wanted to try out a Japanese style kitchen knife. Learn to handle a knife properly, get a good cutting board (end-grain wood boards ideally), and they should last you for life.

I switch between a ACE brand folding box cutter (Lenox Gold blades) and a Kershaw Leek.

When I had an office job, the Leek was an excellent knife for opening packages/cutting threads from fraying clothes/removing staples in a pinch. Now my job is in a manufacturing plant so i'm cutting zip ties/declogging tape dispensers/cutting thick cardboard & heavy duty nylon tape. The tip on the Leek is just too fragile for any sort of work that isn't cutting basic cardboard/fabric/paper/bags IMO. Good knife but suited for light EDC not trade-based EDC.

I picked up this Tojiro DP nakiri for cheap and love the hell out of it. I have an 8" Fibrox chef knife that I use for most things, and I'm debating on replacing it with a comparable Tojiro!

[Yes, the non cutting sides of the knife are super sharp. Caught myself for the first time the other day as I was chopping carrots.]

Offset handles; <$25 on Amazon:

Victorianox 9" ~$23

F.Dick 7" $24

Mercer 8" $14

Mundial, 7" $20

Victorianox, 9" $24

Dexter-Russell, 9" $20

Mercer, 8" $16

Messermeister, 6" $20

Reminds me of a japanese noodle knife like this:
https://www.amazon.com/dp/B001TPJ8NK/ref=pd_lpo_sbs_dp_ss_1?pf_rd_p=1944687722&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B001KN54FM&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=2W5172T4VTTJB1E655MW

Or just a nice stainless paring knife too, if you don't care to carry it:

https://www.amazon.com/Victorinox-4-Inch-Paring-Polypropylene-Handle/dp/B0019WZMCY/ref=sr_1_10?ie=UTF8&qid=1540598411&sr=8-10&keywords=victorinox+paring+knife+straight

Have you tried Amazon?
https://www.amazon.co.uk/Laguiole-Butter-Knife-Tray-Ivory/dp/B00AHF0DDC/ref=sr_1_38?keywords=butter+knife&qid=1562332792&s=gateway&sr=8-38

hey! saw this thought of you...not sure where you live, but this might ship globally
http://www.amazon.com/dp/B00BIGCII2?&linkCode=waa&tag=pg0d5-20

For what it's worth, if you buy this kitchen knife you'll get a Counterstrikey sound as you pull it out of the paper sheath.

Ceramic knives are generally not recommended. They are never as sharp as a quality steel knife, they chip and break very easily, and when they eventually go dull, they are an absolute bitch to sharpen. If you do decide on ceramic knives, buy them from a reputable brand like Kyocera.

Assuming that you want to spend $50-$80 and want a set of decent inexpensive knives, I would suggest this set: chef, utility, paring, bread (kinda optional), honing rod. Get a nice large wooden or plastic board if you don't have one.

Sooo, I might be a little too late for this, but... Amazon appears to be selling the original bronzed version. I'm really tempted to get it to see if it actually is the bronze version but I'm also wanting to get a Marathon TSAR so I'm stuck between a rock and a hard place.

Tangram Rumble, Bestech Hornet, OKC Carter Prime.

Kamikoto Kanpeki Knife Set https://www.amazon.com/dp/B011LBF5H4/ref=cm_sw_r_cp_apa_RyvBzbJ93JMXZ

https://www.amazon.ca/Ontario-Knife-Company-Titanium-Flipper/dp/B01BY7HAM8/ref=pd_rhf_gw_p_img_9?_encoding=UTF8&psc=1&refRID=VSA0VDTTQ3QM20QMHMGE



https://www.amazon.ca/Boker-Vanquish-Folding-Knives-Black/dp/B00AX9DNDE/ref=pd_ybh_a_24?_encoding=UTF8&psc=1&refRID=3MW7HK508ZXQ97R8J9V0

The Boker's my favorite...These are called sheepfoot blades bTW

That's true

green knife

They work as dive knives.

Apparently $15 new: http://www.amazon.ca/Joy-Enterprises-FP11846-Tactical-Treasure/dp/B004XW7GDA/ref=sr_1_1?ie=UTF8&qid=1420257228&sr=8-1&keywords=dive+knife

Here is the mobile version of your link

Additional variations:

| Price | Series | Style | Size | Color | Link |

-------|:------------:|:-------:|:---------|:---------------|:-------|
$33.79 | Legend | Chef | 5" | White | Link
$50.96 | Legend | Chef | 6.7" | White | Link
$66.99 | Revolution | Chef | 7" | White/Black | Link
$69.95 | Revolution | Nakiri | 6" | White/Black | Link
$46.41 | Revolution | Santoku | 6" | Various | Link
$35.31 | Revolution | Santoku | 5 1/2" | Various | Link
$29.95 | Revolution | Slicing | 5 1/4" | White/Black | Link
$30.25 | Revolution | Utility | 5" | White/Black | Link
$20.20 | Revolution | Paring | 4" | White | Link
$19.80 | Revolution | Paring | 3 1/7" | Various | Link

https://www.amazon.com/Victorinox-Fibrox-45520-Frustration-Packaging/dp/B008M5U1C2/ref=sr_1_1?ie=UTF8&qid=1485262932&sr=8-1&keywords=victronix+knives+8

https://www.amazon.com/gp/product/B000UASOA8/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

https://www.amazon.com/Magnetic-Functionality-Organizer-Securely-Organized/dp/B01JLCHFTQ/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1485262984&sr=1-1-spons&keywords=magnetic+knife+strip&psc=1

Send remainder to me

Get a ceramic hone and you shouldn't need to sharpen that blade more that a couple times a year. You might look into a nakiri for veg prep.

Tojiro Kitchen Knife F-502 https://www.amazon.com/dp/B000UAUKHI/ref=cm_sw_r_cp_apa_i_.ABDCbTHSP4G5

I used to own a work sharp. Took a lot of metal off my knives. I would take the time to learn to sharpen on stones.

Yeah, Benchmade is an expensive way to replace blades if you're hard on them. I have a Husky lock-back fast-change utility knife similar to this but with a push-button blade release, and keep Lenox blades around as my work knife, and my Benchmade doesn't make it out of my pocket when I'm working. Before that, I was also dulling expensive knives really fast for no good reason.

I have three knives

I use an antique made-in-France Sabatier 10 inch knife, sold here

A made-in-Japan Tojiro nakiri, sold here

And a made-in-China Chinese cleaver, sold here.

I don't like German knives because it doesn't suit my style of cutting. My most expensive knife was a hundred dollars. Don't spend too much money.

I went for this one. It's two grades, so you spend some time on the rougher side, then move on to the finer side for a bit. I also picked up this - not necessary by any means but, because I'm a noob, I think it helped me a lot keep my knife at the right angle when sharpening.

You don't need anything more than this. You could go for even finer stones but that's really only for the pros. You can get everything you need from this... To put it into perspective, my knife was dull enough that I had to put a fair bit of pressure into cutting anything. Now it "catches" as soon as it touches anything, and goes right through onions like water. Does that to me, too =(

If you don't want to sharpen that, just buy an inexpensive kitchen utility knife and bring it in.

Here are some options:

Kiwi knife.

Victorinox utility knife.

Ceramic utility knife.

Your boss is right. You work at a produce market, you should not be using a RAT 1 to cut corn.

Actually, the Tojiro isn't labeled as a nakiri, but it's similar in shape.

So, I'm not sure between it and the Mercer nakiri.

My knife knowledge is limited, to say the least.

Here's the Tojiro

Hi there, your post includes a tracking/referral link. which triggers the fuck out of reddits sitewide spam filter.

if you update your post to have this https://www.amazon.com/dp/B000UAUKHI as the link for the tojiro. i'll get the post approved.

After some further research around /r/buyitforlife, we're asking for some Wusthof knives. We decided on a cook's knife, a pairing knife, and a serrated knife, along with a wood block with honing steel and scissors for storage. Total price: just over $250. Can't wait!