Best asian knives according to redditors
We found 585 Reddit comments discussing the best asian knives. We ranked the 221 resulting products by number of redditors who mentioned them. Here are the top 20.
We found 585 Reddit comments discussing the best asian knives. We ranked the 221 resulting products by number of redditors who mentioned them. Here are the top 20.
In my opinion, ceramic is crap. It is VERY sharp, and relatively cheap. But the sharpness and edge retention comes at the price of brittleness too. (Steel can get brittle too if it is taken to a very high hardness.)
You know what else is VERY sharp, and is a fair price and will last you a lifetime? Good steel knives. Opinions differ, but I really like Japanese knives. Here's a good example from Tojiro, my favorite bang-for-the-buck knife brand (the DP line specifically.) I've had mine for 10 years and it's never let me down.
Tojiro DP Gyutou - 8.2" (21cm) by Tojiro http://www.amazon.com/dp/B000UAPQGS/ref=cm_sw_r_udp_awd_PZFktb025ZKNT
If you get the Tojiro or something else, this is, in my opinion, the only knife sharpening method to consider. My Japanese wet stones have been collecting dust since this thing arrived 2 years ago.
Tri-Angle Sharpmaker by Spyderco http://www.amazon.com/dp/B000Q9C4AE/ref=cm_sw_r_udp_awd_42Fktb1S4K15V
If you want that mirror polished edge you'll want to pick up a Ultra Fine Triangle Stone to go with it.
I'd trade 20 ceramic knives for one Tojiro and a Sharpmaker.
Source: Professional chef for 15 years (so far)
this type is a common type that most Chinese hawkers and chefs like (not the exact brand but there are plenty of OEM of this same style).
it's seamless and no icky stuff can be stuck anywhere. much easier to clean.
https://www.amazon.com/WINCO-Chinese-Cleaver-Stainless-Handle/dp/B000UBE7JY
You're new to the industry, and new to cooking. Quite frankly, your skills are at the point where you won't really have a huge preference one way or the other, and you won't perform any differently with a 50 dollars knife versus a 5000 dollar knife. Similarly, fancy whetstones, glass stones, sharpening systems, etc won't make a difference either.
Right now, get the basics. Good solid stuff that's relatively cheap so that you can figure out what you like, and don't like. You have 1300-1500 to spend-- Good. Save it for now. Industry doesn't pay much. Here's the basics to start you out that has the best bang for buck, and gives you some different styles and feels to try out, so that you can figure out what you'll eventually enjoy the most. If you want more information on any of the knives, let me know.
https://www.amazon.com/Tojiro-DP-Gyutou-8-2-21cm/dp/B000UAPQGS
This is a knife that's full tang, VG-10 steel(same as Shun), and has decent heat treat. Western style handle, with a westernized santoku Japanese style blade. At 60 bucks, it's a steal.
https://www.amazon.com/Victorinox-Fibrox-45520-Frustration-Packaging/dp/B008M5U1C2
Ubiquitous western style knife. Steel is the same as the more expensive Wustofs, Mercers, and anything that claims to use "German Stainless Steel". It's all x50crmov15, with slightly different heat treats. Victorinox does it right.
http://www.chefknivestogo.com/kohawagy21.html
HAP40 high speed tool steel. This is the high tech stuff used in blade competitions. Japanese style handle, maintains a really sharp edge for a really long time. A little more expensive, but that kind of steel for that price is really, really worth it.
https://www.amazon.com/Winco-Chinese-Cleaver-Wooden-Handle/dp/B001CDVXUK/ref=sr_1_7?s=kitchen&ie=UTF8&qid=1485154695&sr=1-7&keywords=cleaver
Look, a cleaver's a cleaver. You don't need fancy steels or anything-- You just need a whole lotta force behind a whole lotta steel. Hone and sharpen often, and this'll do great for you.
Speaking of cleavers, though...
http://www.chefknivestogo.com/cckcleaver2.html
Chinese cleavers are awesome. They're not actually cleavers though, don't use them on bones and the like-- They're the Chinese version of the all purpose chef knife or gyuto knife. Chinese chefs are expected to be able to do everything with this knife, from fileting to tourne to peeling to chopping to brunoise, so they're actually quite versatile. Speaking of which-- This also fills in for the Japanese Nakiri role. Tons of fun to use.
https://www.amazon.com/King-Sided-Sharpening-Stone-Base/dp/B001DT1X9O/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1485154779&sr=1-1&keywords=king+1000+6000
This is a fantastic stone, one that Master Bladesmith Murray Carter uses. I ran a knife sharpening service, and this is the one I used for most knives as well. Since you won't have to deal with weird recurves and tantos and nightmare grinds and the like that can show up on folding knives, this will serve you very well.
https://www.amazon.com/dp/B00004WFU8/ref=twister_B010SQ9IXK?_encoding=UTF8&psc=1
This is in case you get some gnarly chips on any knives. This'll get it out quick and easy. Bonus-- Use it to flatten and maintain your King stone. This and the King stone is all you really need for sharpening. You can easily get a shaving edge with it.
Besides those, stick with what you got in the Mercer kit for the specialty knives. You really don't need fancy versions of those. You also really don't need a serrated utility knife at all. In the professional kitchen, the three knives that saw the most work were the overall chef knife(even for fileting and some light butchering), the 4 dollar Victorinox paring knife(quick and easy to sharpen), and the Mercer tourne knife.
Buying all this will amount to 431.31, giving you a combination sharpening stone, a flattening/reprofiling stone, and 5 fun knives of all different kinds to play with, at a fraction of the cost. You'll notice I didn't put any Super Blue or White #1 steels in there-- That's because A) They're more difficult to take care of, and B) They're really overpriced for what they are, simply because their "japanese" moniker makes people think they're super laser swords from a land of secret steels(they're not). The HAP40 steel beats these steels in pretty much every category.
Hope you found it helpful! Have fun with whatever you decide to choose.
Shun and Wusthof are the big name brands that people usually consider to be top of the line kitchen cutlery. While they aren't bad they are far from being the best and usually are not good values.
Lets look at some knives from both:
These two knives will basically perform the same except for the Wusthof being tougher and the Shun holding an edge noticeably longer but being more brittle. The $40 price difference mostly comes from the fancy damascus cladding which, while looking nice, does not affect performance. Wusthof's inclusion of a bolster is often an annoyance and is removed on other models. The Wusthof is a mono-steel knife in that is is made of a single piece of metal where as the Shun is san mai. This doesn't significantly affect performance but it can in some cases affect the knife's ruggedness and how thin it can be made.
Now lets look at some alternatives:
The Tojiro is made with virtually the same core steel as the Shun and is also san mai but costs nearly $80 less.
The Misono is mono-steel, just as hard as the Shun, yet manages to cost about the same.
The Kohetsu will hold an edge significantly better than the Shun (because of the additional hardness and use of Blue #2 instead of VG-series steel), is also san mai, also has a fancy finish, yet manages to cost the same.
Compared to the Wusthof, every thing else I've mentioned will hold an edge significantly better.
tldr: Shun and Wusthof make good products but in terms of high end kitchen cutlery they are closer to being middle of the road than anything special and are not priced accordingly.
> Are Wüsthof and J.A. Henckels much better than the Victorinox knives?
They mostly (if not always) use the same steel. Wüsthof and Henckels take it to a slightly higher hardness, but the main gains are, if you prefer them, a thicker forged blade, a full-length bolster all the way to the heel (at least for many models), and a full-tang handle with riveted grip slabs.
> Are there any obscure Japanese knifemakers I should know of that make exceptional Santoku knives?
There are many, but they tend to have exceptional price tags to match. One very nice santoku: https://www.amazon.com/Yoshihiro-Hayate-ZDP-189-Stainless-Santoku/dp/B00BCOXWDK/
Well-known Japanese makers make quite good santoku knives at a reasonable price. For example:
If you want a Western-style handle: https://www.amazon.com/Tojiro-DP-Santoku-6-7-17cm/dp/B000UAPQEA
If you want a Japanese-style handle: https://www.amazon.com/Tojiro-Finished-Shiro-ko-Kasumi-Santoku/dp/B000UAQORS/
A little bit more expensive, but better steel: https://www.amazon.com/Santoku-All-Purpose-Kitchen-Aogami-Kurouchi/dp/B014H28508/
A little bit bigger: https://www.amazon.com/Santoku-Kitchen-Aogami-Kurouchi-Double/dp/B019ESUG34/
I like Kyocera - I've got this one, and I'm not sure I'd get a set. Like Kanehau says, it's great for cutting vegetables, and I use it to cut apples and garlic super-thin, but it's not my all-purpose kitchen knife.
I'd advocate just getting one - the 5.5-inch santoku - and using that for vegetable prep, but not as your all-purpose heavy-lifting knife.
Awesome, thanks for the recommendations!
Links for others:
At this point, I'd only really recommend Shun and Global, in that order. I started with Wustoff, and they did me alright, but I just don't like how their steel holds up, and really, I find the traditional European handle/bolster/spine to be really uncomfortable. Both Global and Shun make wonderful products, but I find the handles on Globes to be too skinny. Plus, as a super-mega-bonus, Shun allows you to return your knives back to them for the entire lifetime of the knife for sharpening, for free (you pay shipping to them, that's it.) It's painless and relatively fast.
They also have a much shallower angle on the edge, which I LOVE, though some people (usually those who are set on Wustoff/Henkles) only like a deeper edge. But goddamn they cut like butter. The only problem with the shallower edge is that you definitely don't want to A) use an electric sharpener on them (the edge is asymmetrical and the commercial ones out there don't have the proper angle) which is alright as they sharpen for you for free at the factory, and B) definitely DO NOT use a magnet hanger with these things. You'll bend the edge. If you go to Bed Bath and Beyond, you'll see it. They hang them all on those damn magnets and it ruins the blade. Get a nice block, or just get a Kapoosh (I have one and it works).
Look, if you want to completely flip his lid, this is all that any home chef really needs (IMO):
Shun 7" Santoku, hollow ground. This is my goto knife in the kitchen and it can do just about everything. I use it on 80% of what I do. When I upgraded from the standard Safeway $11 chef's knife to the Wustoff is was an amazing, night-and-day transition. The heavens opened up and I saw the light (and more importantly, what a sharp knife could do for you). When I bought this 7", it was exactly the same transition, only higher up. The balance, sharpness and quality of this knife over the Wustoff was what I had been looking for and it was every bit worth the money. Someone here mentioned that everyone needs a 10". This is overkill. It's like cutting onions with a samurai sword. While it looks cool, all the extra effort you need to exert for those extra 3 inches just fatigues the wrist and arm, which is not something you want when prepping a lot. 7" FTW.
Every chef needs a 7". Whether it's a european chef's knife or a santoku is up to the chef, though you'll notice that santoku's keep getting more and more popular every year. I think there's a reason for this.
So, too, does every chef need a good paring knife. They go hand in hand and you cannot do without one or the other. My 7" handles 80% of the work load, my paring knife handles 15%.
Shun also makes a wonderful 4" paring knife That's not very expensive. This thing will get in and get out, work in all the small spaces it needs to and do it with deft and ease. It's light, doesn't have much mass, and again, Shun's steel is wonderful (in my eyes).
The last 5% is for a good cleaver. Don't be fooled by big money in this category-- the cheap ones are the best. You don't need super knives here, they're for doing the hearty, down and dirty, bone-breaking work, and the nice steels wont hold up to this work. This is the greatest cleaver ever in the history of mankind. I have the No. 3. It is quite possibly the best $11 I've spent in the kitchen. I'd gone through about 5 cleavers before I found this one, all of them failed to hold up. This knife holds it's edge forever (seriously-- in the 5 years I've had it, I've only sharpened it once), it's got the heft you want in a cleaver and it's ridiculously comfortable to hold. I would suggest this with everything I have.
So there you have it. I firmly hold, and you will find others to agree, that all you need in the kitchen is a really good 7", a good paring knife and a quality, cheap cleaver. That's it. All those $600 sets with every kind of knife you could imagine are nonsense. I got a nice $150 boning knife as a wedding present and I've used it all of twice in two and a half years. Same with my carving knife. You just don't need them. They're totally nice when the need arises, but about 95% of the work in the kitchen can be accomplished by those three tools.
Take it as you will, and I wish you many fine meals prepared by him!
Higo no Kami handmade folder
Unreliable, it's a total ripoff of the already generic-looking Kyocera Ceramic Santoku, if not just a Chinese clone... or a resell of the real thing, since they can be had for under $50 https://www.amazon.com/Kyocera-Advanced-Ceramic-Revolution-Santoku/dp/B000F74PYA
I have one of those and not a fan of it. Buying old French blades from ebay still win.
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.
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:
To find out who really loves you:
Rich Uncle Ed special:
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.
You really just need one- a great chef's knife. We have that and a serrated knife. Works fine. You can also save $700.
You’d be much better off with the inexpensive but good Victorinox/Forschner chef’s knife or the Tojiro-DP wa-gyutō:
Henckels and Wüsthof knives are excessively heavy and most chefs prefer other brands.
do you mean the higo no kami?
On Amazon. Henckels International is their less expensive made-in-China-not-Germany line.
*A fine knife but not worth $95
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
r/chefknives will have better suggestions but I bought a Tojiro Gyoto and it’s worked really well for me.
First off, everyone should read this before spending a good bit on a knife:
Honestly, at that price you should consider the aesthetics you liket, because diminishing return to quality sets in pretty quick at around $70 then again around $120-$130.
This is a really solid value Knife, though I'm kinda meh on the handle:
If you pair it regularly with this guy: if will outperform a way more expensive knife with poor upkeep.
I'm currently using a 5 inch shun santoku as well as a 8 inch shun chef knife. Both have lasted me years of professional use, however I purchased them when I was still a new cook and wanted that "flashy name brand". My next purchase will be a suisin chef knife because a) I'm tired of dealing with the flimsiness of Japanese steel (suisin is western) b) it won't break the bank (aka easily replaceable if lost or stolen) and c) it looks beautiful without being flashy (it is shaped similarly to Japanese knives without the glitz)
Hope this helps!
http://www.amazon.com/Shun-DM0706-Classic-8-Inch-Chefs/dp/B0000Y7KNQ?th=0
http://www.amazon.com/gp/aw/d/B003B66YK0/ref=mp_s_a_1_1?qid=1451029587&sr=8-1&pi=SX200_QL40&keywords=shun+santoku&dpPl=1&dpID=31ajlO4PEML&ref=plSrch&th=0
http://www.amazon.com/gp/aw/d/B0040DGNAE/ref=mp_s_a_1_2?qid=1451029656&sr=8-2&pi=SY200_QL40&keywords=suisin+chef+knife&dpPl=1&dpID=31NMqC-RXpL&ref=plSrch
If you want to enjoy using any knives you buy, you should be ready to spend a decent amount of money. Spend good money on them, and learn to take care of them (don't put them in the dishwasher, don't leave them dirty, don't toss them in the sink, learn to sharpen them and do it regularly). If you do this, a good set of knives will last indefinitely.
That said, it might be best to start asking for knives for gifts if your birthday is coming up, or maybe just buy 1 or 2 knives to get started. I love my Wustof Classic 7" Santoku, and can use it for a huge variety of things. A small pairing knife or a bread knife would be a good second knife.
For me, it's knowing how to cook. No no, I don't just mean follow some recipe from some mom named Karen on some vague blog post on the internet, I mean really understand cooking. Why use cast iron type skillet for one recipe, nonstick pan for another? Why use carbon steel instead of aluminum for this one stir fry recipe? Why go out and invest $60 in a 15,000 BTU portable stove and not use your home stovetop at all?
Because time is money.
I cook stir-fries and achieve wok hei in a matter of seconds with my equipment, but I also spent weeks researching the hell out of cooking and subscribed to time-friendly YouTube channels like Chinese Cooking Demystified. I explored what I didn't know instead of focusing on what I already knew.
Similar difference between a SysAdmin that knows how to blindly follow process documentation on how to set up a cluster of VM's, versus someone who does it intuitively because they fundamentally understand VMWare or AWS EC2 down to fine details and how they interconnect with each other. The one who does it intuitively will generally do it faster, and know how to "change things up" with confidence because they know the ins and outs of the product they are working with.
Likewise, do that with cooking, and you unlock a world of possibilities. Invest in good cookware, practice knife skills, ALWAYS SHARPEN YOUR KNIFE BEFORE AND AFTER EVERY COOKING SESSION. -- take a trip to Sur La Table and figure out if you're better off with Japanese or German knives, or if you're better off with cheap-o cleavers from your neighborhood Asian market. I'm a skinny dude, so a Global G-48 knife works best for me especially since I go through so many vegetables on a daily basis.
Most of the meals I showcase on my Instagram literally take less than 15 minutes to prep, cook and serve altogether and generally align with 1/3 veggies, 1/3 protein, 1/3 carbs. I'm not struggling with things like spending 5+ minutes trying to dice an onion; instead, I invested in watching videos like this one to dice an onion in 30-45 seconds flawlessly. All these little things compound together to save you time and deliver results sooner.
You start to eat better, feel better, and look better this way.
Also, a bit more about saving time, use your mobile apps. When I go to shop at Walmart, Fred Meyer (Kroger), or Target, I use the mobile apps to compile a shopping list, the apps will tell you EXACTLY which aisles to go to and in some cases even what shelf within the aisle to find the item(s) at. This saves me a shitton of time when shopping. Time is money. Time to feel better when you're not wasting it on pointless minutes.
Disclaimer: I am from New York City and generally live a fast-paced lifestyle. This is not for everyone, but since the OP is about getting in shape, I figured the corollary of how to save time in life is majorly relevant as is how to have a good diet.
Traditionally, it would be something along these lines.
At this point that Victorinox is ridiculously expensive. 45 dollars is getting into actual good quality knife territory. Everyone suggesting it has inflated the price over the years. I believe it used to be suggested as a $25 dollar knife. At that price it really was good. Now its just a very expensive stamped knife. I like the rest though.
Figured I should edit and give a suggestion at least. If you want something japanese you can pay 5 more dollars and get something MUCH higher in quality. [Santoku] (https://www.amazon.com/Tojiro-DP-Santoku-6-7-17cm/dp/B000UAPQEA/ref=pd_sim_79_1?_encoding=UTF8&psc=1&refRID=XYK8APTJRV3GXQJ8FF0R) or for 15 dollars more than the Victorinox you can get a [chef] (https://www.amazon.com/Tojiro-DP-Gyutou-8-2-21cm/dp/B000UAPQGS/ref=pd_bxgy_79_2?_encoding=UTF8&psc=1&refRID=TA5DHYJ86S2HA6SQP8VX) Style Japanese Knife. For something European I would go with Ramsey's suggestion to look at Heckles or Wosthof and just prowl Ebay. They will probably be around 45 dollars for a Heckles 8in chef knife.
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
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!
Tojiro DP
You get what Shun uses if not better for like a quarter the price. They're dope too.
https://smile.amazon.com/Tojiro-DP-Gyutou-8-2-21cm/dp/B000UAPQGS/ref=sr_1_1?ie=UTF8&qid=1481569527&sr=8-1&keywords=Tojiro+DP
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...
This bad boy
https://www.amazon.com/Misono-UX10-Gyutou-8-2-21cm/dp/B000XSX8IA/ref=sr_1_1?ie=UTF8&qid=1536933216&sr=8-1&keywords=ux10
Misono UX10 Chef Knife
I carry one of these. It's a nice, inexpensive, borderline disposable knife. I used to carry a Gerber EAB, but it got lost somewhere, and now it's gone forever.
I suspect that the thumb push was the thing that sawed right through.
I agree - a chef's knife. I have a hollow edge knife similar to this one (don't buy cheap knives - you get what you pay for).
[J.A. HENCKELS INTERNATIONAL Classic] (http://www.amazon.com/dp/B00068J2A0/)
And a proper solid wood, heavy chopping board.
I have / am thinking of this one, which is the Spain one.
https://www.amazon.com/J-HENCKELS-INTERNATIONAL-31170-181-Stainless/dp/B00068J2A0
But yeah zwilling makes this confusing af
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.
Rostende Messer: http://tosa-hocho.de/ die Zakuri sind echt Klasse, extrem scharf und leicht. Allerdings im Moment nicht lieferbar
oder auf Amazon: F503 Tojiro DP 3-Lagen HQ Santoku
https://www.amazon.de/gp/product/B000UAPQEA/ref=oh_aui_detailpage_o05_s00?ie=UTF8&psc=1
(Aufpassen ich musste meines beim Zoll abholen, da versand aus Japan)
Best bang for buck is usually considered to be the Victorinox chef's knife.
Best bang for buck when it comes to Japanese knives is usually considered to be the Tojiro DP line. Much cheaper than Shun and just as good.
This would be my first choice, link is for the the 9.5", the 8 is 20cad more for some reason:
https://www.toshoknifearts.com/collections/gyuto/products/kanefusa-fujiwara-nihonko-br-240mm-gyuto
House of Knives is having a sale on the Global 8" chef, this would be my last choice:
https://houseofknives.ca/global-gf-8-chefs-knife-gf-33/
There is also the Tojiro DP on Amazon, solid budget performance, widely recommended:
https://www.amazon.ca/gp/aw/d/B000UAPQGS/ref=mp_s_a_1_1?ie=UTF8&qid=1511671118&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=tojiro+dp
If you wanted to save money, there are the Mercer knives on Amazon, not amazing, but I would still choose it over the Global: https://www.amazon.ca/gp/aw/d/B001B1AG7Y/ref=mp_s_a_1_2?ie=UTF8&qid=1511671828&sr=8-2-spons&pi=AC_SX236_SY340_QL65&keywords=mercer+culinary&psc=1
Get a tojiro dp gyuto https://www.amazon.com/gp/aw/d/B000UAPQGS/ref=mp_s_a_1_3?ie=UTF8&qid=1509878616&sr=8-3&pi=AC_SX236_SY340_FMwebp_QL65&keywords=tojiro+dp&dpPl=1&dpID=2108CSnwQ7L&ref=plSrch
It's A LOT better than the knives you're considering and cheaper too.
Lots of buzz words and nonsense on that website.
For an 8" chef in VG-10 check out this tojiro DP gyuto. I personally owned one for awhile and its a good knife with great build quality for the price.
For a higher price point knife, check out this TS madam. The manufacturing is identical as the Mighty Mac at a fraction of its $160 price.
I have bought two knifes from that ebay seller including this one and have not been disappointed.
This. For sharpening stones, buy a 1k and 6k stone, brand isn't a super big factor. King is apparently pretty good, but I use nawima or something. Edit: These stones.
link for the lazy
Victorinox makes a rosewood handled version. Mercer also makes some decent looking forged knives in your price range.
https://smile.amazon.com/Victorinox-Inch-Rosewood-Chefs-Knife/dp/B0019WZEUE/
https://smile.amazon.com/Mercer-Culinary-Genesis-8-Inch-Bolster/dp/B00DT1XFSQ/
Nicer knife than the other 2, but you'd have to throw in $8 on top of your giftcard.
https://www.amazon.com/Tojiro-DP-Gyutou-8-2-21cm/dp/B000UAPQGS
Hey, sorry to hear about your house getting broken into. That's a really tough deal and I wish you the best in bouncing back.
On rebuilding your roll, I have a few suggestions. I know I'm in the minority here, but I think carbon steel is less essential to have in a knife roll than stainless. Carbon steel knives are sharp as hell so you don't need to sharpen them as frequently, but even though I sharpen my knives every two days or so, it doesn't actually make a big difference to me if I only have to sharpen every third/fourth day... but again, that's just how I feel. Carbon steel knives also sometimes leave residue on food, so it's essential to have a stainless for some projects anyways. For rebuilding a budget roll, it's important to first have a few (3-4) beater knives for service. This is because you want to have knives that you can use for things like food allergies without having to drop everything to wash off a knife, which can put you in the weeds if you get a lot of allergy/aversion tickets coming in at once. I keep a set of these in my bag as well as a Mercer beater knife, although I like Fibrox as well. My main prep knife is a Tojiro 210 DP Gyutou. It's great for doing fine veg prep like brunoise and I even use it to portion raw fish (but I would definitely get a deboning knife if you're going to be breaking down fish). I definitely understand having one or two knives that you can be proud to keep in your roll, but at the end of the day, it's probably better to prioritize having the cheap essentials in your bag first.
​
If you've read this and your mind is still set on getting one of the gyutous you posted, I would recommend getting something with a little bit of a curve to it. Japanese steel tends to have a straight edge and some hybrids will be straighter than others. This is useful for motions where you're sliding the tip around the board, but having a curve is important for things like cutting chives where you want some rock to it (like the kanetsune you posted).
​
As far as sharpening goes, having a gyutou and a fibrox will teach you the difference in how you want to move the blade across the stone for different blade shapes, which I think is a pretty essential sharpening skill to have. I personally own two double sided stones, but since I sharpen my knives with some frequency, I only ever use the 3000/8000 grit.
​
Make sure you consider all the other things you need in your roll! Get a steel, a few peelers, like 6-8 spoons, tweezers, cake testers, maybe even a mandolin.... it can add up, but all these are essential to have before you buy that awesome aogami. I'm pretty confident you can have an awesome and versatile knife roll and stay under your budget so that you can focus on rebuilding and replacing all the other things that were taken. Best of luck to you!
this.
tojiro dp chef's knife. straight up best knife for the price. western handle. best of both worlds. so durable and not SO nice that you'll be afraid to use it.
https://www.amazon.com/Tojiro-DP-Gyutou-8-2-21cm/dp/B000UAPQGS/ref=sr_1_4?ie=UTF8&qid=1520118522&sr=8-4&keywords=tojiro+gyuto+knife
for some reason they're out of stock on ChefKnivesToGo and more expensive than usual on Amazon....i don't know why
https://www.chefknivestogo.com/todpchkn18.html
Unexpectedly received a new knife, a Tojiro Gyuto. I had put it on my amazon wishlist months ago as a "well when my current knife breaks or something" thought, forgot that my family has access to that list. So that was a nice surprise! It cuts beautifully and I think I'll be very happy with it.
You're not far from Kyoto, might be worth an hour detour the next time you're in the city. The wiki has a list of well known shops.
You actually have access to the no-frills cheap professional knives in the Japanese domestic market if you're willing to put in ~10000 yen for a high quality blade.
If that sounds like too much trouble, this is never a bad choice.
Thanks for pointing me in the right direction. I may go with this knife as it's got some pretty great reviews and a decent price.
The reviewmeta on this is all right, they may have spread these out as freebies in a promotional push, but the legit reviews still are very positive. In comparison, Tojiro has no issues with reviews what so ever.
Also this brand is made in China, which is not a negative in and of itself.
Lol, I thought you were being trolly, "that knife cut you, can I have it?"
Of course, I got it on Amazon.
TOJIRO TJF-809 DP Gyutou - 9.4"... https://www.amazon.ca/dp/B000UAQOUA
I actually opted to not get this one and instead decided to get this sashimi knife.
I have no regrets.
You don't have amazon in your area?
Here you go.
http://www.amazon.com/Misono-UX10-Gyutou-8-2-21cm/dp/B000XSX8IA/
I’d say they’re not a scam, but they’re not an extraordinary value. They’re probably worth about what they cost, ~$23/knife.
A Japanese knife from a reputable maker like a Misono Molybdenum and a cheap paring knife (Victorinox, Opinel, etc.) or 2 might be a better expenditure.
If you had to ballpark it, how badly overpriced would you say? Amazon has this 7" premier Santoku for $140 right now. It's on a discount price, but what would you pay for a knife like that from someone other than Shun?
Great steak, love the knife! My best guess is a Yoshihiro from the hand pounding and damascus steel. Would love more details.
Edit: Snooped through your comments found out it is the "Yoshihiro 16 layer Damascus Gyuto chef knife". For those interested.
Got married in 2015 and we was in the same boat as you... Both of us are from large ethnic families who wanted to give physical gifts (because they're well intentioned and wanted to pay it forward - a lot of them were newly arrived in the US without a lot of money, and sometimes not a lot of family and married pretty young - so gifts they got for their marriage were actually very much needed). Both my partner and I already had functioning apartments (separately), then when we moved in while we were engaged, realized we had about 2 of everything and had to narrow that down. Thankfully, we are pretty minimal people - him by nature, me by intention. But especially after having to sort through both of our belonging to weed out duplicates, we really felt like we did not need anything else.
We ended up taking a two pronged appraoch: 1) Upgrading things we had, and used, but that were not all that nice to begin with and 2) Items that would help us achieve the goals that we had laid out for our relationship as a married couple.
A few things we asked for that have seen a lot of use:
I guess my overall advice would be to make a list of goals you want to achieve for your life together, and then try to ask for items that either help you achieve those goals, or enhance those experiences.
A few examples:
Does anyone NEED this stuff? No, of course not. But when you're lucky enough to already have all your basic needs met in life, wedding registries provide are a nice opportunity to upgrade things that were aquired at an earlier time in your time in your life, not for their enduring quality, but rather their low cost/ ease of procurement. Good luck!
Is this it? It looks like a very nice knife at this price point. Based on what I see on the amazon webpage, this knife should last a lifetime with proper maintenance.
Nope, handle is polypropylene
As far as the handle goes, i'm guessing there are kits? I can drill out the rivets no problem, but I don't have a rivet gun (although I still have my bucking bars from way back when)
For the japanese knives with the indentations she could mean two things.
It's most likely she is referring to what is commonly known as a Santoku. Here is a pic. They are more or less just a style of a general purpose chefs knife. A really solid brand for not a lot of cash would be Victorinox. If you wanted something fancier you could go with a Wusthof.
However, she could also be referring to a knife made with damascus steel. These knives are incredibly high quality and very very sharp. Shun is the company that is most known for them. They are quite pricey but I've not heard a single complaint. They have several lines.
There is one incredibly famous knife maker named Bob Kramer who does that style. He partnered up with Shun to release a series with them. You can even order a Bob Kramer, Damascus steel Santoku as seen here. But they are pricey.
You could also go with their normal line if you wanted just a Shun Classic, for cheaper (but still expensive) as seen here.
If she does want the damascus steel but not a santoku knife then Shun offers a big line of normal chefs knives (as well as any other kind you could want).
Not all santoku knives have the indentations on the side, but I think most do.
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.
I'm not a fan of Shun but your links are way more expensive than they should be.
It is cheaper for the Chefs and Santoku in the links I provided, if that does end up being OPs choice.
In the kitchen, you need a good knife. Food processors and mandolines are nifty, but in most situations, with a little practice, a knife is almost or equally fast, the cleanup is a breeze, and storage is minimal. Plus, knives are more versatile than machines. A good knife will be your best kitchen friend.
Bonus tip: Don't bother with stocking up on spices or buying a full spice rack. Buy what you need for what you want to cook. You will soon get a good feel for the kinds of spices you use and want to keep on hand, and you won't be left 20 years later with several jars of desiccated husks, wondering, "What the heck is chervil, anyway?"
I'd also pick my 7" Santoku - I have this one. We have a couple Victorinox Fibrox 10" chef's knives, which my husband uses a lot, but they're a little too long in my hands. I also use the VF small paring knife a lot - those two cover nearly everything.
Depends on what ingredients you're looking for. If it's things like sushi grade rice/rice vinegar/soy sauce. Those are pretty consistent anywhere you go. T&T, Oceans, Btrust, Yuan Ming, Walmart, Loblaws, are all viable options. If it's something like sushi grade fish, then that is out of my scope. I have been to two different places for fish, specifically Angelo's seafood shop and Costco, both for salmon and I find the quality of the fish to be the same between both places, with Costco being significantly less pricier. The cool part is that Costco removes the salmon skin already so it's even easier to slice. If you're making maki (sushi rolls) seaweed and the rolling mats can be found virtually anywhere. I seen them sold at T&T the other day. Fish eggs are also pretty standard and are usually kept frozen. If you're making California rolls, any I would use Hellman's mayo and the avocados I use are pretty soft for flavour and texture. Imitation crab is also pretty standard anywhere you go.
Edit: You also need a good sushi knife. I got this knife which came from Japan to cut the fish with ease. It's cheap and works wonders. Slices fish like butter. Here's the non-referral link to the knife on Amazon.ca.
Edit 2: Fun fact, there's no such thing as "sushi grade" fish. The term "sushi grade" is more of a marketing gimmick. Most seafood markets will pride themselves on the quality of their fish naming it sushi grade but are simply betting their reputation on how fresh the fish is. In reality, Costco's salmon is my favourite to use as it's super fresh, you can slice it up into freezable portions and make sushi/sashimi whenever you want. Costco offers both farmed fish and wild fish. Farmed fish is fattier which is ideal for sushi and has a lower risk of parasites whereas wild fish is leaner but has a higher risk for parasites. As for cooking, I still prefer farmed salmon over wild salmon because you're sacrificing a tiny bit of flavour for a far softer, juicer fish.
Edit 3: Review YouTube for fish slicing techniques, the way you slice your fish will have a big impact on the eating experience. I generally hold my knife at a 45 degree angle when slicing salmon, perpendicular to the grain (so 90 degrees perpendicular to the grain/fat of the fish.) It makes it easier to bite through the pieces and easier to eat.
Holy crap, sorry for the great wall of text haha.
I just bought one of these ceramic santokus last week. A friend once gave me two really nice hand-folded knives when he realized they were too much knife for someone who didn't cook. They've served be well, but now I'm mainly going to use those for situations when I need to apply a lot of force, like dealing with bones. I'm not sure if it's just their sharpness, or because the ceramic surface is lower friction, but it glides through food like nothing I've ever cut with.
For those on a tighter budget, consider getting ceramic knives. They hold a fantastic edge, cut like a dream, and will hold an edge longer. I have nice blades like these. I almost never use them though. Day to day, I use this guy One of the best purchases I've ever made.
To add to this, I've never personally been a fan of a Western style blade, as I use more of a push cut. I much prefer the Santoku profile. A good value Japanese knife is the Tojiro DP 170mm Santoku.
I don't know knives well, so take this with that in mind, but....I think I know what you are describing and I had a similar experience. I always preferred my German heavy chef's knives mostly due to the profile of the, uh, steel on the top of the blade. I mean, the heaviness and place to grab it, since I go in front of the handle and pinch it.
So, I had a couple nice Santoku, a wusthoff and a japanese light veggie type, and they were too light. I bought the Tojiro DP 6.5" to try another one, since I love the overall blade shape and prefer it to the German chef's I have.
As it turns out, the Tojiro DP are heavy, with that thick back and solid blade. I recently got rid of all of the others. So, maybe give it a try, and upgrade if that fits the bill. It's relatively inexpensive and a really nice tool in my opinion.
https://www.amazon.com/gp/product/B000UAPQEA/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
https://www.amazon.com/Tojiro-DP-Santoku-6-7-17cm/dp/B000UAPQEA/ref=sr_1_1?ie=UTF8&qid=1479324283&sr=8-1&keywords=tojiro+dp+santoku
Free shipping too with prime
As others have mentioned, my first move would be to check her knife and make sure it's decent and sharp. A good knife with a kept edge should cut vegetables more effortlessly than any press chop.
Maybe look at some quality, thin ground Japanese style knives such as this
Edit: I also would recommend Global knives, either the 8" chefs or the 7" santoku. They are sharp and light and some people find them very ergonomically pleasing. You (she) can try before you buy in stores like Bed Bath and Beyond or William Sonoma.
Check out Alton Brown's website:
http://altonbrown.com/
particularly his guide on knives. cant stress how much a good knife will change how you cook. seek out Tojiro knives on amazon, good and reasonably priced. I would recommend a santoku or something like this
People have mentioned the Tojiro Gyutou when this was asked before.
https://www.amazon.com/Tojiro-DP-Gyutou-8-2-21cm/dp/B000UAPQGS
Reddit is firmly on the victorinox train and that's great. They're great knives. I want to offer you another option though. I've used a lot of knives throughout the years and I loved my forschners, but at the end of the day they're never going to be as sharp and stay as sharp as you would like. I moved onto the Tojiro DP they're a big step up from the victorinox chef knives for roughly $10-15 more in price. They're made of good quality Takefu VG10 steel, the same steel used in a knives that are a lot more expensive. If you maintain it you won't have to upgrade to something better when you're ready.
The [Tojiro DP 240mm Gyuto] (https://www.amazon.com/dp/B000UAQOUA/ref=cm_sw_r_cp_apa_i_yqwkDb9Q0Q6YA) is my favorite under 100. True workhorse, thin enough to fly through anything but has enough meat behind the edge to handle some abuse. VG10 is nothing special but it's an extremely capable steel.
I absolutely hate the Fibrox knives, their handles are super uncomfortable for a pinch grip and almost seem to encourage bad form. For 40 bucks it's a good blade, if only it were possible to hold properly.
Get you one of these. I bought a similar one at a similar price about 10 years ago and it's my favorite kitchen knife. Also if you have leather work gloves, wear one on your off hand and you'd be surprised how much more confident you feel doing heavy work with a big knife.
Yeah, I have something like this from an asian store.
I use it to open young coconuts. It gets the job done.
just find something in your price range on Amazon. I have this knife and for the price, it's not bad at all. Takes a good edge.
some others by that brand:
1
2
3
Depends which part of the country asia you're looking to explore. It's a big country, that asia.
That said, i don't remember the last time I had fried rice, but i do love making sushi. For rolls, you need a rolling mat. for nigiri, you just use your hands. Good sharp knife is essential, and I've heard from a sushi chef who uses a $12 yanagiba, which is now 10 bucks.
http://www.amazon.com/gp/aw/d/B000WQ00GQ/ref=redir_mdp_mobile/177-3204922-2774964
Misono. I have converted 4 professional chefs from other brands to Misono. I was also converted about 3 years ago. Had wustof, MAC, Shun...
https://www.amazon.com/dp/B000XT4GJO/ref=sxr_rr_xsim1?pf_rd_m=ATVPDKIKX0DER&pf_rd_p=2795440402&pd_rd_wg=181qT&pf_rd_r=NRF51RQRWTBQ2GFY9H0C&pf_rd_s=desktop-rhs-carousels&pf_rd_t=301&pd_rd_i=B000XT4GJO&pd_rd_w=b8il7&pf_rd_i=misono&pd_rd_r=WVD9Z8SKGXZDMADGKW70&ie=UTF8&qid=1487626871&sr=1
Also, think about getting a petty knife. They are REALLLLLLY handy. I use mine for about 40% of the work I do in a professional kitchen. Broccoli, shallots, onions, filet small fish can all be done easily with a petty knife. Plus they are MUCH easier to sharpen evenly.
https://www.amazon.com/Misono-440-Molybdenum-Petty-15cm/dp/B000XT4GQW/ref=sr_1_2?s=kitchen&ie=UTF8&qid=1487626839&sr=1-2&keywords=misono&refinements=p_n_feature_keywords_two_browse-bin%3A7043214011
You don't actually need a polishing stone. I would learn how to sharpen and deburr on a medium grit stone first. A 1000 grit edge is still pretty sharp. I also wouldn't bother with no-name stones either.
I recommend these.. Don't spend $500. Not necessary
https://www.amazon.com/dp/B000XT4GJO/_encoding=UTF8?coliid=I4QACBKPAH6FZ&colid=POIYQUE8YZGH
https://www.amazon.com/KING-Grain-Sharpening-Stone-Medium/dp/B0016VC46A/ref=sr_1_1?s=hi&ie=UTF8&qid=1501904887&sr=1-1&keywords=king+1000
The Higo uses some grade of Japanese blue or white steel, right? (Amazon says it's a Hitachi Blue, so I'm just gonna assume they're right and run with that.)
These steels are actually more common in kitchen knives than anything else. For general purpose fixed blades, Kanetsune is one of the few companies I know off the top of my head that makes stuff in blue steel.
Company page
BladeHQ; Knifecenter (to give you an idea on pricing)
Japanese Knife Direct should also have some stuff in that steel. I've never ordered from them personally, but I've heard good things.
If the comfort's an issue, you should know that Spyderco has released sprint runs of the Caly 3 and Caly 3.5 in Hitachi Super Blue and a Mule in Cobalt Special, and there are plans for an upcoming Delica and Endura in Super Blue (laminated) as well.
And finally, some more info on Japanese Blue and White steels, just in case you were interested.
Hope some of that was useful.
There's the Shilin Cutter
Chambriard makes some cool ones
The classic Opinel or douk douk
[The Okapi knife](https://en.wikipedia.org/wiki/Okapi_(knife)
Higonokami
Sgian Dubhs
The Navaja
The German Mercator
Canadian Grohmann
Mora
Swiss army knife
Stockman
Also, here is a good website to find similar knives: http://www.worldknives.com/
I carry two with me. One is a Balisong that I've carried since I was in sixth grade. There's some reasons for that, but a good TL;DR is as a "Fuck you. I'm still here." The other is this. I found it through /r/Knives, actually.
For defense, I actually carry a Ninja Stick. Corny name. Absolutely brutal in the few times I've had to use it, though. And since it's coiled steel, there is zero impact shock to me.
Even though /r/EDC says CRKT is an 'ok' manufacturer, I honestly like mine. Picked up a CRKT M21-G10 new for $20 at my local Army/Navy. I do not regret that purchase at all.
I've only recently stopped carrying it on-person constantly in lieu of a Higo no Kami that I also picked up for under $20 on Amazon.
https://www.amazon.com/Yoshihiro-Hammered-Damascus-Japanese-Mahogany/dp/B00D6DVTM6/ref=sr_1_4?ie=UTF8&qid=1465493136&sr=8-4&keywords=japanese+chef+knife
https://www.amazon.com/Yoshihiro-Hammered-Damascus-Japanese-Mahogany/dp/B00D6DVTM6
https://www.amazon.com/Yoshihiro-Hammered-Damascus-Japanese-Mahogany/dp/B00D6DVTM6/ref=sr_1_1_sspa?ie=UTF8&qid=1536105796&sr=8-1-spons&keywords=yoshihiro%2Bgyuto&th=1
https://www.chefknivestogo.com/mivgda21gy.html
https://www.chefknivestogo.com/yavgdawegy21.html
https://www.chefknivestogo.com/yavggy21.html
https://www.chefknivestogo.com/kovgdagy21.html
https://www.chefknivestogo.com/todpda18gy.html
https://www.chefknivestogo.com/mavggy18.html
Some sub-200 things I found. I personally enjoy Yoshihiro's VG-10 and find that their VG-10 pretty consistently well heat treated. You don't get the chippiness issues you often hear about that I think contributes to VG-10's lessened popularity as a knife steel. It's a good steel, IMO. I have experience with Kohetsu as well, and think this model is a good knife. I've used Masutani VG-1 before but not VG-10, and I sadly don't see 210 or 240mm offerings, they just have this 180mm which is too short for me.
The others are just things I've seen recommended but have not experienced.
Looks like a Yoshihiro VG10 to me, although the markings are a bit different than mine. It's a solid knife with a good grind and f&f. A bit pricey for VG10, but it holds an edge well. I love mine!
$130 on Amazon?
http://www.amazon.com/Yoshihiro-Cutlery-Hammered-Damascus-8-Inch/dp/B00D6DVTM6
Amazon. The sharpest out of the box knife I have ever seen.
Yoshihiro VG10 16 Layers Hammered Damascus Nakiri Japanese Vegetable Chefs Knife 6 inch 1st Edition https://www.amazon.com/dp/B00D6DVU70/ref=cm_sw_r_cp_api_J3eIAbM5G3ZZX
If you don't mind the Western style handle, this one is a very solid blade for the price.
Yoshihiro VG-10 16 Layer Hammered Damascus Stainless Steel Nakiri Vegetable Knife (6.5'' (165mm)) https://www.amazon.com/dp/B00D6DVU70/ref=cm_sw_r_cp_apa_i_QBgBCb0J9VMNR
I personally love my wustof Santoku chefs knife. Such a pleasure to use.
https://www.amazon.com/Wusthof-4183-7-Classic-7-Inch-Santoku/dp/B00005MEGX
I bought this Wusthof 7" Santoku blade about a year ago and it is bad ass. It is a bit pricey, but you won't have to buy another knife for 10+ years (could be life, if you take care of it) so the cost is spread over a long time. It comes with a pretty good warranty and I have heard of them replacing old knives that people send in beat up.
It slices through anything you throw at it. I never knew how cutting a tomato was supposed to be like. This is the only knife I use other than butter and steak knives, and I cook multiple times a day. I use a steel on it multiple times a week to keep that edge nice and straight. The shape of the santoku is great, it allows for chopping and slicing and is weighted beautifully.
Wusthof santoku
I have the Culinar version.
I absolutely love my Wusthof 7" Santoku that I got a couple years ago. It does almost everything I need, aside from filleting Salmon, cutting bread, and paring things. I expect this knife to last forever with proper care, including regular sharpening, honing, and hand-washing.
THIS GUY! Though I got it off Amazon through KORIN (I SWEAR it was sold out through Chef's Knives to Go when I made the decision to buy it last week, otherwise I would've bought it there -- I love those horrible, horrible enablers), and I'm not sure what I ordered comes with the adorable plum flower design. They didn't specify!
I have this guy and this guy.
The nine incher is a little bit excessive for tiny little me to use for certain projects, so I wanted an eight inch knife, and I also wanted to transition into carbon steel. They're easier to sharpen, hold their edge better, and the extra maintenance needed is moot because I already clean my knife blade between veg. Usually. I'll have to upgrade that to "always," but it won't be much of a change. I almost never use my santoku anymore.
Also, silly me, I forgot to grab a ceramic honer. Gr.
If you're talking about the wavy lines, that's where the pattern-welded layers have been exposed through stock removal.
If you're talking about the pebbly/dappled look towards the spine, that was done intentionally (probably with something akin to a ball peen hammer), both for aesthetic reasons and so that food doesn't stick as much. The scallops cut into many santoku knives serve the same purpose.
This one:
http://www.amazon.com/Wusthof-4183-7-Classic-7-Inch-Santoku/dp/B00005MEGX
Its pretty great, had it years and only hone it, never had to sharpen.
I really want to grab the Victorinox Santoku and compare. The Victorinox is like 40 bucks compared to this.
Shun Santoku is one of my favorite go to knives.
There is a lot of great information within the replies to this comment and I would like to add one as well. If you are thinking of buying your fiancee a real knife and you are serious about it, you need to spend at the very minimum 80$ on a single knife. You will get what you pay for, especially if maintained properly. I have a classic Shun santoku this one that I bought 6 years ago, it's the cheapest "larger" knife I have in my kit but it's one I keep going back to. So what I am saying is you don't need to go all out and spend 250$+ like the OP did (which BTW is fucking gorgeous, congrats) but at least invest some money into it.
Also, if you do end up buying a Japanese knife, make sure to get the proper handle depending on if you fiancee is left or right handed. Good luck finding what you are looking for.
I might have the very Shun knife you're looking at. Is it model number: DM0718?
http://www.amazon.com/Shun-DM0718-Classic-7-Inch-Santoku/dp/B0000Y7KPO
It measures 1/4" shy of 7" from tip to heel of blade. The wooden handle seems to be a very hard and impermeable material. I have never found it to pick up smells and it doesn't seem to pick up an oil film.
I find the VG10 edge to be a pretty good steel. I hone it to 13,000 mesh and it seems to keep sharpness pretty well. All that being said, I do not have a direct comparison with other knife makes. I hear that for the price, better blades can be had. Shun knives are a bit pricey, but I wouldn't say that they're shit. I like this site for reviews:
http://zknives.com/knives/kitchen/ktknv/indexall.shtml
I haven't found many other sites where a single individual has in depth reviews of many knives and has a good grounding in sharpening.
I find the damascus finish off putting on the Shun knife. The sides are damascus which clad the VG10 center layer which means that the damascus treatment is purely cosmetic. To be honest, the field of metallurgy has gotten really good. Damascus processing is obsolete and has been for maybe more than a century even. I would say that the most technologically advanced steel right now is made with powder metal processes. Ultimate grain control and modern alloy composition has made damascus steel a beautiful anachronism.
To be honest, I'm not even sure if the damascus texture on Shun knives is made in the classic process. The change in color in the waves is not correct and the waves do not follow up the bolster so I suspect that the patterning is applied with a photochemical etching process. I once got to talk to a knife designer from Spyderco who also makes VG10 center layer knives. I asked why knife makers wouldn't make an all VG10 knife. His answer was that the visible hamon makes for a nice looking edge and that VG10 was a difficult material to polish. Laminated on sides made for a cool looking hamon and the sides could be polished to a much finer finish that would be practical with VG10.
Anyways, I still like my Shun knives (even if the cost of their cosmetic work could have gone into better alloy maybe). They were a gift to me from a good friend. Insted of spending a lot on knives I got a big schwack of sharpening stones. One of the problems of top end knives is that one also needs to acquire a fairly expensive collection of stones to really achieve the ultimate edge that a fine knife is capable of.
I'll be honest, if I was a professional chef I would not be too preoccupied with buying a premier knife. Nice knives are nice to work with, but past a point they don't really make food taste all that much better. I have two culinary friends. One is a sous, the other is an executive chef. Both at high end places. When I inspect their knives (high end knives) I note that their edge quality is usually a bit worn. Clearly not at the peak that their blades can achieve which means that they're not getting the performance out of their top end knives that they paid a premium for. They make great food and run their crews well which makes me think that their knives aren't nearly as important as the other things they're doing right.
I note that you are considering quite a wide range when it comes to knives. Sabatier generally offers western style knives of softer alloys than what would be in a good santoku. They are fairly different product offerings in that Sabatier knives are tough and more chip resistant to chipping than a typical high performance Japanese knife, but incapable of achieving the same sharpness of edge a fine Japanese knife. Different shapes and technical edge properties between your two mentioned makes.
Check out the Shun Classic Santoku.
It's made in Japan by a reputable brand (KAI), has great materials and looks (which is also important for a gift).
I'm sure he'll love it.
Since you like the look of damascus steel, I would recommend the Shun Santoku or the Chef's Knife.
But then again, I also vote voucher as each cook/chef has their own criteria for a blade (weight, balance, length, etc etc.)
My [favorite](https://smile.amazon.com/gp/product/B00068J2A0/ref=ox_sc_saved_title_2?smid=ATVPDKIKX0DER&psc=1) , if it is still the same model as it was 10 years ago. It fits my hand well, I rarely have to sharpen it, hone yes, but actual sharpening is rare. I'm sorry for the unpopularity on this one, but I also wash it in the dishwasher (gimme a break, I have contamination OCD) and it comes out clean and ready to go.
Edit: Why isn't my link format working?!
step 1: don't buy a knife set... you can accomplish 99% of kitchen tasks with a good chef's knife and a paring knife. knife sets tend to contain lots of stuff that one may never need (eg: a butcher knife)
for under $100, you could get a Global chef knife + paring knife or a Shun chef knife.
I see Rada knives recommended on Reddit. I got their cook's knife (6 1/4" blade) for cooking at home and I like it. The handle is small enough for small hands.
For my job as a line cook I got a Global santoku (7" blade) and it's great. This reminds me- I need to sharpen it.
I love my Global knives; I chose them mainly because they are a single piece of stainless steel and I get skeeved out about bacteria hiding (so you could
put them in the dishwasher if you wanted to, tho I don’t). They were fairly affordable and have a modern / minimalist style.
Currently I have the 8” chefs knife and bread knife (just amazing). We lost a santoku and a western paring in a cross country move and I will probably replace the paring with the exact same and the santoku with another regular global chefs knife just because I like the look; I don’t think they were substantially better than a competitor of the same style and I didn’t have much use for the santoku.
Some people talk about fast cars or fancy stereos. That's how I am about knives. Especially this one.
If you're serious about cooking, try reading Anthony Bourdain's Typhoid Mary (guest starring Global knife, of course). It will move you.
MAC knife its a good western japanese knife. it has a little curve on the edge for rocking motion, but also not enough curve to make it completely western style. japanese made, good with veg and proteins. a little pricey, but worth it. global also a good knife and can take a beating, easy to sharpen and better on price.
bevels, theres single bevel, which only one side is sharpened and then the burr is shaved off to make it super sharp but will have to sharpen more regularly. these single bevel's are normally traditional japanese way of knives, mostly sushi. double bevel, would be where you sharpen both sides at a certain angle, 70/30, 80/20 etc. to create that V shape. you'll most likely use your steel more often on these kinds of knives and sharpen less. i have a few knives for certain things, sushi knives are single beveld and my gyuto(chefs knife) is double beveld @ 80/20. so being that my chefs knife is used a lot of the times, i find it most all purposelike. sorry if this is confusing, i'm not good at explaining/summarizing things. if any of this is useful or have any questions of the explanation lmk lol
edit: don't shop at sonoma williams.
This in a #4 is my go-to knife for almost everything. I also use it over my $100 Wusthof stuff. Also, the Oxo GoodGrips Professional line Santoku is very nice (about $20) and their 8" Chef's from that line should be good as well. I had a Wusthof higher end Santoku that my father loved, so I bought him the Goodgrips one, and frankly I greatly prefer the Oxo.
If my mother was looking to get me a knife(s) under $100, I'd ask her to order some combo from this set of things:
(The first 4 or 5 for sure, the rest if I felt they'd be useful)
http://www.amazon.com/Metal-Handle-Cleaver-7-75-long/dp/B0001CNK7C/ref=sr_1_16?ie=UTF8&qid=1317963649&sr=8-16
http://www.amazon.com/Good-Grips-Professional-Sharpening-Steel/dp/B000A13OFC/ref=sr_1_sc_1?ie=UTF8&qid=1317963685&sr=8-1-spell (you need a steel to keep your knives usable)
http://www.amazon.com/OXO-Grips-Professional-2-Inch-Santoku/dp/B000A13OES/ref=sr_1_sc_6?ie=UTF8&qid=1317963685&sr=8-6-spell
http://www.amazon.com/OXO-Grips-Professional-8-Inch-Knife/dp/B000A13OEI/ref=sr_1_sc_15?ie=UTF8&qid=1317963685&sr=8-15-spell
http://www.amazon.com/Victorinox-Cutlery-9-Inch-Polypropylene-Handle/dp/B0019WZ7EW/ref=sr_1_42?s=home-garden&ie=UTF8&qid=1317963898&sr=1-42
http://www.amazon.com/Forschner-Victorinox-Fillet-Fibrox-Handle/dp/B000EZ0D4E/ref=sr_1_66?s=home-garden&ie=UTF8&qid=1317963958&sr=1-66
http://www.amazon.com/Victorinox-Cutlery-6-Inch-Straight-Boning/dp/B0019WQI04/ref=sr_1_29?s=home-garden&ie=UTF8&qid=1317963898&sr=1-29
I agree with everyone here- the Victorinox is the way to go. But, in the spirit of having options, the Oxo Good Grips knife is a decent choice: http://www.amazon.com/gp/product/B000A13OEI/ref=ox_sc_act_title_2?ie=UTF8&smid=ATVPDKIKX0DER
Been needing a new knife for my kitchen, tired of using small steak knives haha.
EDIT: or this one, whichever one you think would be better (:
Looks pretty good for a first try. To me the key to sushi is getting the rice tasting just right, the rest can be expensive or cheap ingredients but still be great. Also if you buy nori in bulk packages, get one that's resealable and has a moisture absorption packet inside, cause it turns tough and chewy otherwise.
If you plan to continue making sushi, a simple Sashimi/Sushi knife makes things nice. It's angled on only one side and holds a sharp edge, made to glide through sushi rolls and fish easily. Avoid using it on frozen fish or other hard ingredients and it'll last for a long time. A good knife works way better than wetting a regular one and wiping it off every few cuts, but the experts still recommend you do that.
The last tip is to watch lots of youtube videos of professionals and practice which style you like the best.
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
if he is getting into his own cooking - no better gift than a quality knife. Tojiro makes a great one for the money ($47)
Working out - 35-45 lb Kettlebells are a versatile place to start a home gym
ahh shit. just saw filler gift. dont know if either fit the bill
the chef's knife is going to be your go-to blade, so get something decent. i'd recommend the Tojiro DP Gyutou. it's more expensive than the victorinox fibrox but has a vg10 steel core. edge retention is much higher and it requires less honing; this is a great value for the money.
for a paring knife, the victorinox fibrox will do.
i'd also suggest a slicer. a tojiro dp is a great choice for this as well.
i consider these three the core blades in a kitchen. (personally i also use a santoku quite a lot, which rounds out my own "core four", but it's not necessary.. and you'll hear lots of pretentious people tell you that, over and over again)
for the serrated knife just get something cheap at walmart; same with shears.
100% recommend a Tojiro DP, fits your budget nicely, great bang for the buck, holds an edge very well.
VG10 with a great temper. comparable to a shun, but less chip-prone, and half the price. good weight and balance imo.
I have a tojiro dp and a few gyutos that cost 2-3 times as much, and I use the tojiro most.
https://www.amazon.com/Tojiro-DP-Gyutou-8-2-21cm/dp/B000UAPQGS
I have this and it is fantastic. Great value compared to MAC/Global and nicer looking than victronix. It is pretty large though if you were considering a 6" instead.
Thanks!
​
My current knife is a Zwilling Artisan 8".
Maybe I am overstating it's state. There are a lot of "chips" in the edge. When I e.g. chop parsley and such, it does not cut through all of it. Maybe the chips are small enough to elbow grease it.
​
Here are some photos.
​
Nevertheless, I would still like to get a second knife, 1 tier up. Because I actually have 2 kitchens, 1 in the house, and another one in the summer house (in the same yard). And I don't want to be hauling this one every time.
I also need a "beater" knife for occasions when we have chicken and pig slaughter. I butcher ~30-40 chickens a year, and once 2-3 times a year we butcher a few pigs.
​
So I would use this new knife for everyday cooking, and the old one, once repaired, to brute force other tasks.
​
Is there anything you can say of Burgvogel Oliva Line? It's a european brand name for Messermeister.
I am debating between it and Wusthof Ikon Classic for a german contender.
I guess the only contender form the japanese side is currently Tojiro DP3, if I decide to go that route.
I can get Burgvogel and Wusthof for ~80€, and Tojiro for ~100€.
I am also confused that in USA, there is a Messermeister Oliva ELITE. Not sure if it's the same knife, or a better one. It's more expensive, so it should be better. But I can find no reviews on the EU version.
​
I have another question though.. At what hardness does honing steel "stop working"?
Is there a clean break, like, hardness 59 or whatever?
I do plan on getting an inexpensive whetstone with the appropriate grit, but I want to make sure I get a knife that I can hone regularly, and sand occasionally. I simply don't have time to sand all the time.
Thank you so much for all the info! So maybe something like these Zhen knives or this Tojiro knife?
Stupid question: I recall someone telling me once that high quality knives are not dishwasher safe. Is this true? If I buy these for her, we'll be hand washing them, correct?
For the wet stone: how much does the manufacturer matter? I was able to find this one and it seems well reviewed. :)
Thank you again for all the help!
Dude, as someone who has had to use Shuns(using co-workers, receiving them as gifts, etc) more often than I'd like, I implore you to consider the Tojiro Dp.
I got my 240mm gyuto for around 95$ including shipping via Korin. At roughly half the price of its Shun counterpart (10" Classic Chefs), it's such a better value. As long as you diligently sharpen and hone it, it will do great things.
UPDATE: http://www.amazon.com/Tojiro-DP-Gyutou-8-2-21cm/dp/B000UAPQGS
Are you fucking kidding me?? 70$ is a goddamn steal
Impossible to say without a price range.
Tojiro are great knives at around $70. https://www.amazon.com/Tojiro-DP-Gyutou-8-2-21cm/dp/B000UAPQGS/ref=sr_1_2?ie=UTF8&qid=1500962847&sr=8-2&keywords=tojiro+DP
Chefknivestogo has knives at 10x that. http://www.chefknivestogo.com/suzddagy27cu.html
Everyone is up on victorinox. Its a good price but there is much better out there then that meme knife.
For instance.
Tojiro:
https://www.amazon.com/dp/B000UAPQGS/ref=sr_ph_1?ie=UTF8&qid=1486525835&sr=sr-1&keywords=tojiro
Info | Details
----|-------
Amazon Product | Tojiro DP Gyutou - 8.2" (21cm)
>Amazon donates 0.5% of the price of your eligible AmazonSmile purchases to the charitable organization of your choice. By using the link above you get to support a chairty and help keep this bot running through affiliate programs all at zero cost to you.
Depending what your used to it may be better than what you have, guessing so since your asking about it. The steel is quite soft and won’t hold a edge very well, but it would be easy to sharpen. My recommendation for a decent starter knife is a Tojiro dp Decent steel, not expensive.
Tojiro DP Gyutou - 8.2" (21cm) https://www.amazon.com/dp/B000UAPQGS/ref=cm_sw_r_cp_api_VSAOBbFST55H8
/thread This is honestly the most recommended knife over here. And they're cheap enough to be used as house knives in restaurants.
Having a nice sharp knife makes all the difference.
https://www.amazon.com/Tojiro-DP-Gyutou-8-2-21cm/dp/B000UAPQGS
I thought I was just terrible at cutting foods but a good knife almost made me chop em like a pro.
Agreed on $33. But if you're willing to spend $20 more, Tojiro DP is a lot better.
Here are the knives I recommend.
Victorinox 3.5 inch pairing knife https://www.amazon.com/Victorinox-Cutlery-3-25-Inch-Paring-Polypropylene/dp/B0019WXPQY/ref=sr_1_2?ie=UTF8&qid=1480391266&sr=8-2&keywords=paring+knife+victorinox
Wustoff Hollow Ground Santoku https://www.amazon.com/Wusthof-Classic-5-Inch-Hollow-Santoku/dp/B0001WN9OG/ref=sr_1_fkmr2_2?ie=UTF8&qid=1480391489&sr=8-2-fkmr2&keywords=wustoff%2Bhollow%2Bground&th=1
Tojiro DP 8.2 inch, it's a carbon steel knife so it will stay sharp for a very long time. https://www.amazon.com/Tojiro-DP-Gyutou-8-2-21cm/dp/B000UAPQGS/ref=sr_1_1?ie=UTF8&qid=1480391699&sr=8-1&keywords=tojiro+dp
Also just keep the boning knife from her current set, it really doesn't matter. If it doesn't have one you can just get this one: https://www.amazon.com/Dexter-Russell-P94818-Boning-Knife/dp/B00149GFAA/ref=sr_1_2?ie=UTF8&qid=1480391773&sr=8-2&keywords=dexter+boning+knife
Would echo others' concerns on getting a knife set. You usually only need 1-3 knives. I'd start with a good 8-10" chefs knife, paring knife, and bread knife. The Victorinox ones are good, but the blade can dull quickly. For around the same price I recommend the Torijo DP knives. They're made from very hard VG-10 steel and will hold an edge much longer.
Tojiro DP Gyuto is now $55 at http://www.chefknivestogo.com/todpchkn18.html
Really fantastic knife. This one is kind of short but if your SO is petite it could work. If you can stretch your budget to $65, this longer one at amazon would be better: https://www.amazon.com/Tojiro-DP-Gyutou-8-2-21cm/dp/B000UAPQGS
I work in the industry; I've used a Tojiro DP for quite awhile. I like it a lot and would definitely recommend it to others. Plus, the fact that it is only $50 makes it an easy thing to test out.
Skip that. Try these instead.
https://www.amazon.com/Tojiro-DP-Gyutou-8-2-21cm/dp/B000UAPQGS
http://japanesechefsknife.com/FKMSeries.html
> Tojiro DP
How about this?Tojiro DP with paring knife for $90
Can you tell me more about the Tojiro? I was looking at this one http://www.amazon.com/Tojiro-DP-Gyutou-8-2-21cm/dp/B000UAPQGS
I bought the tojiro gyuto (amazon link https://www.amazon.com/Tojiro-DP-Gyutou-8-2-21cm/dp/B000UAPQGS) for my first knife. It's served me well for just about everything, holds an edge incredibly well, sharpens without too much effort, feels great, and has an aesthetically simple beauty. I also appreciated it later on since I found that it's more forgiving than many japanese knives wrt the blade and point without needing to use japanese knifework. I've heard equally good things about their 7" santoku, though it obviously won't rock at all.
Tojiro makes great knives for the price- here’s a comp.
https://www.amazon.com/Tojiro-DP-Gyutou-8-2-21cm/dp/B000UAPQGS
I’ve got a few and LOVE them. They’re no shuns, but the difference in price for what you get is remarkable.
Might look into a larger qyuto as well. That santoku looks like a 165mm. The 210mm Gyuto would be a nice addition.
https://www.amazon.com/dp/B000UAQOUA/ref=twister_dp_update?_encoding=UTF8&psc=1
Last knife you'll ever need in the kitchen.
tojiro chef knife 20% off
I'm going to hijack this thread, because I am buying [this] (http://www.amazon.com/Tojiro-DP-Gyutou-9-4-24cm/dp/B000UAQOUA)
I want to upgrade to a Nenox in the future. So I want to get everything I will need for that now. Your posts have quite a bit of options and I was hoping you could hone (lol) it down a bit for my need/future need.
You asked a very simple question which I should be able to answer no problem, and I think it stops right before the handle. But because I'm knife-illiterate, here's a photo: https://www.amazon.com/Tojiro-DP-Gyutou-9-4-24cm/dp/B000UAQOUA
> https://www.amazon.com/Tojiro-DP-Gyutou-9-4-24cm/dp/B000UAQOUA
That goes through the handle.
Maybe this cleaver looks more science like? http://www.amazon.com/WINCO-Chinese-Cleaver-Stainless-Handle/dp/B000UBE7JY/ref=pd_sim_k_1?ie=UTF8&refRID=01ACF2SKNN46PH7SFAP3
I've got three knives.
A bread knife I picked up at the flea market for $8, a cleaver I got for free at a garage sale, and a knife like one of these
http://www.amazon.com/Sekizo-Yanagiba-Sashimi-Knife-210mm/dp/B000WQ00GQ
To me the bare minimum would be:
A sushi rice bowl is called a hangiri. They are cheap on the internet and so can be the sushi knives.
I think keeping it simple and cheap in the beginning is best because you'll probably make a lot of mistakes. Cheap mistakes are easier to live with.
You could consider getting a yanagiba for sushi/sashimi, which would work much better than a serrated/chef's knife. As others have mentioned, wetting the knife is essential to prevent sticking.
Way better bang for the buck https://www.amazon.com/Misono-UX10-Gyutou-8-2-21cm/dp/B000XSX8IA
I have a Shun Kaji 8" chef's knife and I love it. You just need to keep in mind with a japanese knife, the blade is a little thinner - it's the workhorse of some other western/german knives that you can just for cutting bone etc. It's a little more delicate, at least in my experience.
I also have seen the Misono UX10 come highly rated.
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.
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.
Looks like its only 75 on Amazon
https://www.amazon.com/dp/B000XT4GJO/
I live by my Shun knives
Off my wishlist? Probably this. I could use a good Santoku.
Cutco isn't exactly a premier knife, they do a lot of door to door and catalog sales and are generally considered overpriced. I own 3 Shun knives (example: 7 in. Santoku with asymmetrical bevel grind).. they are ambidextrous and have double beveled edges. In fact most knives are asymmetrical double beveled edges do to their ease of use, maintenance and ability to retain an edge. The type of knife you are talking about is a chisel grind and when held in the right hand has the flat side perpendicular to the cutting board on the right side (they generally are sharper than double beveled edges and used to make things like sushi). This still is not a problem as one simply cuts from the left to the right. I honestly can't recall any knife that was made for a righty and all of my knives are ambidextrous.
I have a set from Wustof (cheaper set) and some working knives that I do a lot of cutting with like this Victorinox Santoku are an excellent value for all around slicing, mincing and chopping.
https://www.amazon.com/Winco-Chinese-Cleaver-wooden-handle/dp/B003HESNR8/ref=sr_1_1?ie=UTF8&qid=1483251117&sr=8-1&keywords=chinese+vegetable+knife
I think mine might be a different brand but this gets good reviews.
I can't help you much with cookware, because most if not all my stuff comes from the resale shops (can't beat a 2 dollar pan).
I like to save money and try to get things that will work and aren't highly specialized.
That being said, the only knife besides a paring knife and a serrated in my drawer is this one, which does about 98% of my cutting. It only cost me about 10 bucks and has lasted my about 3 years so far.
WINCO Blade Chinese Cleaver with Wooden Handle, 3-1/2-Inch https://www.amazon.com/dp/B003HESNR8/ref=cm_sw_r_awd_sPhyub1FF0ESV
Sorry if link doesn't work, I'm currently on mobile!
Im sorry to bother you again . What about the victorinox chinese cleaver with circular handle. I could get that for about $70-80. But i couldnt see it in their official site.
The winco one is hardly $40
https://www.amazon.in/dp/B003HESNR8/ref=cm_sw_r_wa_apa_i_nQKdBbSKCNB8M
https://www.amazon.in/dp/B003HESNR8/ref=cm_sw_r_wa_apa_i_nQKdBbSKCNB8M
Well, next time, bro. Dirt cheap and an allrounder thing in the kitchen.
Higos are very light:
https://www.amazon.com/Higo-Kami-sizeM-Nagaokoma-JAPAN/dp/B003UOEDW4/ref=lp_15241665011_1_1?srs=15241665011&ie=UTF8&qid=1482789979&sr=8-1
You could make a small cloth pouch for it and sew it to your waistband.
I like the look of this knife. Is it the same/similar as this one? If so I think Ill get it
DAT HIGO NO KAMI
Hi. I was going to pick up a Wusthof Ikon when a buddy of mine told me that the Victorinox Fibrox was gonna be almost as good for 1/4th the price. After doing some more research, I saw a lot of people preaching the superiority of Japanese knives in that price range. Rather than settle for the Fibrox, I decided to keep my original budget but look for a better knife. After reading the wiki, I settled on the Masakage Yuki Gyuto 240mm, which the guide said was $180.
Unfortunately, the Masakage Yuki Gyuto has gone up in price quite considerably since that guide was written. At $260, it's no longer in my budget, and I'm wondering if it's even worth that much (compared to other knives in that range). So I thought I'd post here and look for further input.
Since reconsidering the Masakage, I've been looking at these options:
Tojiro DP (https://www.amazon.com/Tojiro-DP-Gyutou-8-2-21cm/dp/B000UANWIC)
Gesshin Stainless (https://www.japaneseknifeimports.com/products/gesshin-240mm-stainless-gyuto)
Something by Yoshihiro, I like this Santoku but it doesn't seem as "all-purpose" as a Gyuto (https://www.amazon.com/Yoshihiro-Aogami-Carbon-Kurouchi-Santoku/dp/B006DNK93Q)
Another by Yoshihiro, in my price range (https://www.amazon.com/Yoshihiro-Layer-Hammered-Damascus-Japanese/dp/B00D6DVTM6)
​
I also have no idea where to start with purchasing a honing rod. Building a computer was actually easier than this, haha.
Thanks! Your input is really appreciated!
I have very limited experience, but I own this:
Yoshihiro VG10
And its gorgeous. It seems similar to the Dalistrong, but it's a little cheaper and uses a more modern steel. I baby mine, though, so I can't speak to its toughness. I have a $30 Svord santoku that I use as my beater. In fact the Yoshihiro hardly ever comes out of the drawer because I love the Svord so much.
Edit: It is -> its
The Gyuto OP posted is $130 on Amazon, not $300 as you claim.
To further rebut your argument: Shun knives range widely in price. They definitely do make chef's knives for around $150, which is competitive with other brands like Wusthof and J.A. Henckels. The hand-hammered ones are pricier, but if you stick to the more basic styles they are hardly overpriced.
Finally, Shun knives are not true Damascus steel by even the wildest stretch of imagination. They are pattern-welded, then dipped in an etchant solution to make this layering visible to the naked eye. They also employ what amounts to a San Mai construction in that it is a blade with a hard core (VG-10) and a softer exterior stainless.
Miyabi Kaizen 9.5" is one I've had my eye on.
10 inch Shun kiritsuke, though arguably overpriced for what it is. I have an 8 inch shun that I love, but I got it on considerable sale so it was more in line with its actual value.
Yoshihiro 8 inch, which I know nothing about really, but it just popped up while poking around.
[Another Yoshihiro, 9.5 inches] (http://www.amazon.com/Yoshihiro-Steel-Suminagashi-Damascus-Japanese/dp/B00NI54VNQ/ref=sr_1_36?ie=UTF8&qid=1426449037&sr=8-36&keywords=japanese+chef+knife)
I bought this once for a friend. She still talks about it. You should also buy some sharpening stones if you don't want to pay for it to be sharpened. Be careful though. If you don't practice proper technique, this thing will easily slice your finger off.
Why? I use a usabi knife that I can actually sharpen and maintain. How do you guys sharpen the OP thing?
I bought this a few months ago and am very satisfied. It's a great quality 8" chef's knife for only $20. I can't speak for the longevity, obviously, but I love it so far.
I have the same knife. It's a Yoshihiro. I've had it for over a year and highly recommend it. It's my first Japanese chef knife. Here's the link: https://www.amazon.com/dp/B00D6DVTM6/ref=cm_sw_r_cp_api_HbnyzbP20Y683
Inefficient knife for cutting what you are cutting. Use this knife instead, much better suited for vegetables: http://www.amazon.com/Yoshihiro-Cutlery-Hammered-Damascus-6-Inch/dp/B00D6DVU70/ref=pd_sim_k_6?ie=UTF8&refRID=0ATJM6B9PG23EVBJZKP9
Also, make sure to always wash and dry right away, get a magnetic knife bar if you can. Also make sure to get a ceramic sharpening stone. Sharpen often.