Any recommended kitchen knives?

trailhunter

trailhunter

Joined
May 15, 2018
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I have one of those combo knife kits, most of those knives but 1 are all serrated. I want to get rid of it and nail it down to maybe 2-3 knives each with their own responsibilities. I bought a decent cleaver for chopping so I'm covered in that end. My budget is 300, any recommendations?
 
I would look at shun cutlery personally
 
I recommend you get a few Rada knives; they are VERY cheap and very functional (short term). :thumbsup: You will then have a feel for what you want in a quality kitchen knife or two. Please contact us again when you can be more specific and you will get some good input. :D
 
Look at the tojiro dp line of knives.

They are pretty similar to shun knives, but they run about half the cost.

I've got their 10in gyuto (~$75), and their 6in nakiri(~$45), and have been really satisfied with them so far.
 
Warther makes some nice knives, Tojiros are very nice and the Victorinox Fibrox series is more than adequate and very affordable.
 
ocnLogan said:
Look at the tojiro dp line of knives.

They are pretty similar to shun knives, but they run about half the cost.

I've got their 10in gyuto (~$75), and their 6in nakiri(~$45), and have been really satisfied with them so far.
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How well do they hold an edge?
 
trailhunter said:
I have one of those combo knife kits, most of those knives but 1 are all serrated. I want to get rid of it and nail it down to maybe 2-3 knives each with their own responsibilities. I bought a decent cleaver for chopping so I'm covered in that end. My budget is 300, any recommendations?
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Victorinox, or old hickory.
Personally I just look through the knives at Goodwills and pick up any good condition American made kitchen knives I find for 1$.
My last finds are a Flint edge Carver, and a Lamsonsharp Bowl chopper.
 
Hickory n steel said:
Victorinox, or old hickory.
Personally I just look through the knives at Goodwills and pick up any good condition American made kitchen knives I find for 1$.
My last finds are a Flint edge Carver, and a Lamsonsharp Bowl chopper.
Click to expand...
Great idea, no better feeling than to walk away with treasures at the fraction of their original cost!
 
trailhunter said:
How well do they hold an edge?
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I don't have an extensive selection to compare the tojiro dp knives to, nor do I have any really high end steels to compare with, even in folders or other fixed blades.

I can say they hold their edge much longer than the victorinox fibrox kitchen knives we have, and the opinel paring knives we have. Maybe, two or three times longer (totally subjective, and off the cuff response. Not scientific at all, just going by feel/perception).
 
I just recently went through the scenario of upgrading kitchen knives. I spent mos. (Ontop of knowledge I already had), comparing brands and sets, pro's and con's vs. Price etc....

NOW mind you, I had a big box China set that wasn't the worst. They were a Paula Dean set I got at a crazy cheap discount rate right after she had her contoversial comments go mainstream... it was like $16.99 clearance for the whole set, and they did serve us well for a few years...

In any case I found Costco carried a full Shun Sora set for <$400 w/ block. VG-10 edge welded to a 420hc spine, and further cut costs with cheaper plastic handles and not full tang, but I decided it was the perfect balance of quality/reputation/value... I couldn't be happier with the purchase so far.
5pRC0Nh.jpg
 
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Other then that, I'd say if have a good cleaver already, and you really want something next level, spend $300 on a nice chefs knife, either one of the big makers (shun, wustoff, messermeister, etc), or something custom/one-off here in the maker's market, and save up for a paring knife and just use a pocket knife in the time being as necessary...
 
strategy9 said:
I just recently went through the scenario of upgrading kitchen knives. I spent mos. (Ontop of knowledge I already had), comparing brands and sets, pro's and con's vs. Price etc....

NOW mind you, I had a big box China set that wasn't the worst. They were a Paula Dean set I got at a crazy cheap discount rate right after she had her contoversial comments go mainstream... it was like $16.99 clearance for the whole set, and they did serve us well for a few years...

In any case I found Costco carried a full Shun Sora set for <$500 w/ block. VG-10 edge welded to a 420hc spine, and further cut costs with cheaper plastic handles and not full tang, but I decided it was the perfect balance of quality/reputation/value... I couldn't be happier with the purchase so far.
5pRC0Nh.jpg
Click to expand...
Beautiful set!

I went with Shun as well, set should be here tomorrow, I think this will be a good starter to a quality beginners set

Shun SWTS0600 Kanso 6-Piece Block Set https://www.amazon.com/dp/B019ISKIEM/ref=cm_sw_r_cp_apa_i_Uo1dBbS452NAD
 
It is a little expensive, but the Bradford chef knives are awesome! M390 and great balance. I have a few Globals that are great mid range knives and much nicer than a Henckels or Wustoff. I’m also a big fan of Zakuri and Kikuichi Japanese knives.
pZHNxpF.jpg
 
The Victorinox kitchen line is excellent for the money.

Spyderco has a few nice kitchen knives as well.

The higher end Shun knives are nice.

Otherwise, I would just save a bit more and get a nice custom paring knife and chef knife (All you really need IMO) from a maker you like.
 
I agree, get two or three high quality knives instead of a mid range set of knives. You only need a few knives for all kitchen tasks. Most knives in a set never get used.
 
I cannot day enough good things about Richmond knives in Aebl from CKTG if you want 2-3 knives and 300 is your budget. I’ll also second the tojiro dp lineup that was mentioned earlier, lots of bang for your buck!
 
Since you're here asking for recommendations, I take it you don't quite know what you want in a knife. If that's the case, I'd start out with good, but inexpensive knives that you can learn with. Not cheap, but something solid that won't hold you back.

For $95 before shipping, you can get a chef's and paring knife from Misen. It's highly recommended by Serious Eats. Should you desire something better or maybe just better suited for your knife wielding style, you can later upgrade and use the $200 you saved towards a new knife.
 
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