#15 in Chefs knives
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Reddit mentions of Mercer Culinary M23510 Renaissance 8-Inch Forged Chef's Knife,Black

Sentiment score: 6
Reddit mentions: 12

We found 12 Reddit mentions of Mercer Culinary M23510 Renaissance 8-Inch Forged Chef's Knife,Black. Here are the top ones.

Mercer Culinary M23510  Renaissance 8-Inch Forged Chef's Knife,Black
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Triple-riveted, ergonomically designed Delrin handle. One-piece precision forged construction. Rounded spine for comfort grip.Shortened bolster exposes full blade edge, allowing for easier sharpeningFull tang runs the entire length of the handle for superior balanceHand wash knives for blade edge and surface careHigh-carbon, stain-resistant German cutlery steel resists rust, corrosion, and discolorationTaper-ground edge allows for added stability, easy honing, long lasting sharpness, and increased efficiency when cutting and choppingNSF, Limited lifetime warranty
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Found 12 comments on Mercer Culinary M23510 Renaissance 8-Inch Forged Chef's Knife,Black:

u/Simpsator · 4 pointsr/Cooking

If you're looking for a knife just as good as the Victorinox for the same price range, look at the Mercer Genesis same steel as Wusthof and Victorinox, much better fit and finish than the rubber handle of the Fibrox.
However, if you really want to step up a level in quality to a more mid-range knife, look at the Tojiro DP Gyuto

u/thischangeseverythin · 3 pointsr/Cooking

This is the knife I learned on and have used every day of my professional culinary Career. I have a knife collection worth a few thousand dollars at this point but the one I use every day and trust to leave around. Let others use. Leave on kitchens knife bar. This one. It's sturdy. The steel is soft enough to be forgiving. Soft enough to learn to sharpen. But hard enough to keep an edge for a while. While you are learning take it to a professional once or twice a year to get a professional edge put back on. You can maintain that edge for months with a proper steel before and after each use. If you have questions you can always DM me I'm a professional chef for 10 years and currently still very much into knives knife skills and sharpening them.

Also I own this particular knife in 5 8 and 11 inches. The 5 is great for smaller projects that still need some heft. The 8 is what I use 90% of the time and the 11 I use pretty much only when like... I need to cut a huge watermelon or huge onions that when cut in half still need a big knife. Or like giant eggplants. You get the point.

u/RefGent · 2 pointsr/chefknives

Shun and Wusthof are basically the popular overpriced brands of the kitchen knife world. For the same price as a Shun you can get a quality handmade artisan Japanese knife. There are also lesser priced, but equal quality German knives compared to Wusthof, like this Mercer: https://www.amazon.ca/gp/aw/d/B002R1CGV6/ref=mp_s_a_1_24?ie=UTF8&qid=1480891569&sr=8-24&pi=AC_SX236_SY340_QL65&keywords=mercer%2Bculinary&dpPl=1&dpID=31FJWLfEU2L&ref=plSrch&th=1&psc=1

u/lettuceses · 2 pointsr/chefknives

So for something easily maintainable, you normally want a knife that is hardened around 55-59 hrc (rockwell hardness), learning more to the latter half of that range. 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 now I think it's riding on inertia now that the knife is $35, sometimes $40-45. I think that's just too much for what is a somewhat cheap knife made from okay steel.

For some other options in this range that are still by reputable companies and have decent finishing. Here are three knives that have different handles/profiles, but should treat you well in your kitchen.

1) Kai 6720C Wasabi Black Chef's Knife, 8-Inch at 57-58 hrc for $35

This is actually made by the same company that makes Shun. The steel used here is still harder than the Victorinox, but a bit softer steel than what's used in the Shun line.

2) The Mercer Culinary Renaissance 8-Inch Forged Chef's Knife at 58 hrc for $36

The 58 Hrc is bit harder than the Victorinox, but still soft enough to be easily maintainable.

3) Mercer Culinary Millennia 8-Inch Chef's Knife at 56 hrc for $14

Mercer also makes a knife similar to the Victorinox in handle and steel, but for much less

So there is an astounding amount of inexpensive knives out there right now that are insane deals compared to what used to be available 5-10 years ago, but for the moment, I wouldn't recommend any to be just bought by beginners looking for low maintenance. Mainly because in order to be so cheap, they pretty much all skip out on labor. So that mostly means that edges aren't ground even/consistent, non-cutting edges are rough, margin between handle/steel parts are not aligned properly, and/or has bad balance. For someone who is able to fix these issues, these can be great bargains, but otherwise I think dealing with these issues isn't really worth it for beginners.

u/PotatoAcid · 2 pointsr/chefknives

Her favorite knife is called a petty. In Russian it has another name - the ladies' favourite, and for a good reason.

The "proper" way for your girlfriend to move forward would be to buy a chef's knife and learn how to use it. However, she may not be willing to learn.

Perhaps you should show her some knife porn an educational video like this one and look at her reaction? Then buy her either a decent chef or a decent petty.

As for the brands, the best chef's knife that fits your budget on amazon.co.uk seems to be a Mercer - closed heel, open heel.

If you choose to buy a petty, you can get her a classic Wusthof, or a wider Japanese-inspired Wusthof. An interesting budget option is Tescoma AZZA. The brand is meh, but this line of knives is said to be good.

u/narraun · 1 pointr/chefknives

>Care? honing
>
>Budget? 150-200

This part as a knife enthusiast bothers me a little.

Any knife you buy in your price range is going to benefit immensely from learning sharpening, otherwise it will be a loss for you. Whether you do it yourself or have them professionally sharpened is up to you, but if you have the time and inclination I highly recommend learning to sharpen, as it extends the life of your knife much more. No matter what knife you buy, it will eventually get dull and need to be sharpened.

If you don't feel like learning to sharpen, just get a cheaper nice looking knife, like a victorinox rosewood (or fibrox is cheaper though) or mercer renaissance (best bang for your buck forged steel knife). That way you can have them belt sharpened locally without worrying about the knife being damaged. most sharpeners will use belt sanders which will not be great for the knife, but it is a cheaper knife so no fuss. I would also recommend these knives if you are a beginner with knives.

If you will never sharpen your knives, don't read further.

If you want to go down the rabbit-hole of /r/chefknives, then get a stone. Decent quality sharpening stones begin at around 40 or so bucks. I recommend the king kds 1000/6000 as a good starting point. with a stone, you can get most cheap knives hair shaving sharp, but it requires practice. if you get a stone, get something like a Gesshin 210mm stainless chef knive. The balance, feel, fit and finish are all the best you can get at that price, and is about as high quality a type of knife you should ever go for a first knife.

u/Sinjos · 1 pointr/oddlysatisfying

It also heavily depends on the type of steel you use. I use a forged steel knife, as opposed to a blade that was say, press cut out of sheet steel.

I highly recommend getting a decent knife. I use An eight inch Mercer. Providing I use it on a wood cutting board, it lasts me about six to eight months. Honing steel every once and a while doesn't hurt either.

u/UncannyGodot · 1 pointr/knives

You can definitely get a good chef knife in your price range. I would ask him if he prefers an 8 inch/210mm knife or a 10 inch/240mm knife.

First, a good knife. The Victorinox Fibrox is an excellent selection for a little less. They're durable as hell, take a good edge, and feel nice in the hand. I've seen more of them in professional kitchens than any other line, and for good reason. Mercer's Genesis line is an equally good but heavier option, if that's his inclination. He'll want a honing steel to go with either of those. If he likes the traditional wood handle on a heavy knife, a Mercer Renaissance is the same knife with a different handle. I really like the rubber/poly handles on the Genesis line, but it's a personal thing.

If you really want to blow him away, I have two suggestions. First is my favorite of the two, the Fujiwara FKM. Fujiwara's knives are comfortable and light. I consider them the best introduction to Japanese knives. The only possible considerations are the size of the handle and his handedness. These knives are ground 70/30 in favor of right hand users and those with larger hands find the handles small. I wear large gloves and find them perfectly comfortable. If he has macho man hands I would look at the Tojiro DP instead. It's a beefier knife, but it's still a bit lighter than most Western chef knives. With these knives he'll need some way to keep them sharp; they keep an edge longer, but not forever. The Fujiwara responds decently well to a honing steel, but the Tojiro is a bit too hard to see the full benefits.

u/KellerMB · 0 pointsr/Cooking

I'd save your money and lean toward the victorinox, always found the global handles to get a bit slippery when wet. Mercer makes some good, affordable knives as well, worth checking out. https://www.amazon.com/Mercer-Culinary-Renaissance-8-Inch-Forged/dp/B002R1CGV6