6” chef knife

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aliarogahn

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Aug 25, 2022
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I am looking to buy a 6” chef knife. Any solid recommendations? I am not overly concerned with cost but looking for good value in a great knife that will last a lifetime. Thanks in advance
 
Tojiro DP VG10 Gyuto 180mm model F-312. A little longer than you want at about 7". Decent Japanese-style chef's knife. VG10 steel. $40.
 
If you;re not too concerned about cost, Tojiro offers a PRO Powder high speed Steel (R2) version of their 180mm Gyuto.
$170 at CKTG.
Considerably greater edge retention than their VG10 DP series,
 
Ken’s recommendation is great.
If you are looking for a knife which is easier to sharpen, then consider the Kanehide PS60 180 mm Santoku or the Tsunehisa G3 Nashiji Gyuto 180 mm. both have western style handles and stainless steel blades which are better than the Tojiro VG10, yet easier to sharpen than the R2. Edge retention is better than the VG10 yet not so much less than that of the R2.
180 mm is around 7 inch, but I doubt it would feel significantly larger than a 6 inch blade, and I think it would be even better for many tasks.
This santoku has a nice pointy tip and a slightly curved profile, which would make it a more generalized cutter too as opposed to the typical straight edged santokus.
Both knives are available from CKTG.
 
Note: I just put up the Tojiro DP bolsterless 180mm gyuto as a starting point for the conversation, since the original poster did not provide any criteria other than 6" length and "chef's knife" which encompasses quite a range of possible blade shapes. It is a decent entry-level Japanese knife that meets the requirements.

Ideally the OP will return with clarifications as to what they actually need.
 
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There are lots of suggestions, depending on what we want and how important features are or aren’t. :)

I’ve bought Wusthof Classic for a good Classic long lasting easy care sharp European standard.

Also bought Old Hickory, directly from Ontario Knife Co, for inexpensive sharp easy care long lasting carbon steel USA made fun to use kitchen knives.

The Japanese style kitchen knives have their own history and traditions, and enjoyment of use, but these are my choices. :)

Also enjoy Northwoods very much, but they have left the kitchen market. :(
 
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JSutter said:
Also bought Old Hickory, directly from Ontario Knife Co, for inexpensive sharp easy care long lasting carbon steel USA made fun to use kitchen knives.
Click to expand...
I also bought an Old Hickory chef knife a couple years ago. It’s a great knife with the 1095 that OKC is so familiar with.

The edge needed a bit of work as shipped but it has held up very well. It’s my most used knife and I’m a bit of a goody. I love the knife.

Keep the wood handle well oiled with mineral oil .
 
K Sabatier has a carbon steel line thats pretty reasonable and there is a factory outlet in SC. If you want to try a soft carbon and you don't mind frequent steeling it may be worth a look.
 
I think you should go a little longer. I find 7-10 inches to be optimum for the fast chopping action of a chef knife. The point should stay on the cutting board. A 6” knife doesn’t give a lot of space under the raised blade.
 
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