A few kitchen knives questions

[nib2000]

Hello everyone!

Knives just recently became my hobby, and at this time my interests are concentrated around EDC folders kind.
As a downside, now I truly see how crappy my kitchen knives are) Don't even remember when they came from.

Where would one start with choosing a first "real" entry-level set? Something of an equivalent to non-expensive but solid Buck or Kershaw in folders universe? Nothing for a Pro use, just solid house kitchen performer.

Any particular brands you can recommend?
Any particular steels to start with?

Thank you!

 

[olpappy]

As far as knife brands, check out Tojiro DP, Kanemasa, Hiromoto, Fujiwara. All are great values.

Figure if you want carbon or stainless. Having both kinds to compare is also not bad idea.

 

[oivind_dahle]

Torjo DP series
http://www.chefknivestogo.com/tojirodpseries.html

Fujiwara
http://www.chefknivestogo.com/fufkmse.html

If you are familiar with cons and pro on Carbon you could go for
http://www.chefknivestogo.com/fufkhse.html

a 210 Guyto will do the trick Or 180

 

[nib2000]

Thanks a lot for suggestions, I'll start researching from those.
It has to be stainless I guess, forcing everyone to baby them (I assume carbon requires more care) would not be practical.
I'll ask at home which of our knives get most use too, and post shapes back here.

 

[Cynic2701]

Great suggestions so far. If you look around, I've sometimes seen Tojiro DP gyuto's and santoku's on sale for around $50--which is quite a steal at that price.

 

[smith357]

I like the R.H. Forshner Rosewood line made by Victorinox a basic set will run $200. Even though I have many high end knives there is never any need to apologize for having a slew of Forshners in my knife roll.

http://www.metrokitchen.com/product/victorinox-forschner-swiss-classic-7pc-rosewood-block-knife-set