#7,687 in Kitchen & dining accessories
Reddit mentions of Messermeister Meridian Elite Chef's Knife, 9-Inch
Sentiment score: 1
Reddit mentions: 2
We found 2 Reddit mentions of Messermeister Meridian Elite Chef's Knife, 9-Inch. Here are the top ones.
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The German 1.4116 high-carbon, stainless alloy blade resists stains and corrosion, exhibits toughness and durability, holds its edge retention, and is easy to re-sharpen to a razor-like edge.This knife line is one-piece, hot-drop hammer forged, which produces the strongest blade from heel to tip. The blades are heat treated and cooled to achieve a Rockwell of 57-58.The three-step, 15 degree “Elite” edge is hand stropped on a cloth wheel, creating the sharpest possible cutting surface on an edged tool.The bolsterless heel simplifies all cutting, sharpening & honing tasks, making use of the entire blade from heel to tip.Handcrafted in the historic cutlery capital of Solingen, Germany.The Knife for Life guarantee provides a lifetime warranty against material and manufacturing defects.
Specs:
| Color | Black |
| Height | 1.25 Inches |
| Length | 16.25 Inches |
| Size | 9" |
| Weight | 0.000625 Pounds |
| Width | 3.25 Inches |
What are you looking for in a knife?
If that's hard to answer, that's okay because it means you're a normal, sane (on this point) human being. And what moat normal, sane human beings want out of their kitchen knives are not what professional cooks or serious hobbyists want, so what you should buy ought to be different.
If you want a well made, durable, comfortable, high performance chef knife, you should get a Messermeister Elite. They're thoroughly good knives that I are ideal replacements as communal knives. They come with a variety of handle options and the olive wood Oliva is particularly nice. If you maintain it on a ceramic hone which you use every four or so uses, or just as it starts to dull, and sharpen it yourself or have it sharpened by a decent pro every three to six months, a Messermeister will be good to go forever. A 9" Messermeister Elite or the 8" version, a Mac utility knife, a Victorinox paring knife, and an 8" Fibrox serrated slicer are a complete set that can do most anything. Add in a knife block you can scrounge from a thrift store and an Idahone rod and you're good to go. You could even skip the utility knife, if you had a mind.
Something like the Tojiro DPs will offer you better performing knives, but that comes at a cost. Knives that try to get the most possible performance are harder, thinner knives that will be more likely to chip. The Tojiro in particular is also not held to the same sort of production standards of most German made knives, so the handle might not be entire flush or the rivets might protrude a bit. They're great knives, but are usually best for serious home cooks trying to get the most they can out of their knives or fresh minted line cooks who can't afford better. For a good household knife set they're often not the best possible fit.
The Messermeister Meridian Elite is my favorite knife among the Germans. It balances well for cutting, is a decent looking knife and it has a semi-bolster (that part at the heel you were asking about.)
https://www.amazon.com/Messermeister-Meridian-Elite-Chefs-9-Inch/dp/B000IXE7OY/ref=sr_1_1?ie=UTF8&qid=1488239618&sr=8-1&keywords=messermeister+meridian+elite+9-inch+chef+knife
I do some demos at a Culinary Store and keep one of these sharp for when I have to use it in front of guests. Otherwise I prefer Japanese.
If you want to consider a robust Japanese knife that will suffer some abuse then put this on your short list: It is fully carbon with all that entails. I promise you'll be using it yourself.
http://www.japanesenaturalstones.com/munetoshi-kurouchi-gyuto-240mm/