Best Kitchen knife around $50 ?

myright

myright

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Jan 31, 2008
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I have a set up Henckels and am looking for a single Santoku or similar style blade.

I like overall weight of the knife to be a little on the heavy side. I like the design of the Santoku as it works well for my cooking style and recipes.

I'd love to hear some input from all of you. I'd like to keep the price around $50 if not less.

I'd love to splurge for that Ken Onion Shun, but I just cant..... yet.....

Thanks in advance.
 
you can pick up a Boker Ceramic C-0 for about $65, they stay sharp forever but when they do get dull you'd need a diamond sharpener to get an edge back on it. I've never owned a ceramic knife myself, but they are said to be much harder than any steel, and therefore more brittle as well. that shouldn't be a problem in a kitchen knife though. not like you will be bending it or prying. however it might be a bit on the light side if you prefer a heavy knife.

if you're not completely attached to the santoku design, check out these 2 spyderco kitchen knives, VG-10 steel and flat grinds, very nice knifes for the money
http://www.knifesupply.com/eshop/10Expand.asp?ProductCode=SCKX06S
http://www.knifesupply.com/eshop/10Expand.asp?ProductCode=SCKX06P
 
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I love this Kershaw Wasabi 7 Inch. This knife is about 30-50 dollars depending on where you get it. It out cuts many knives costing much more.
 
Get the Tojiro DP santoku.

It's got a laminate blade (super-hard center, hard sides) and it's very thin. Cuts like a monster (got one for a friend a couple years back, he loves it).

Should be able to find them for about $50 shipped.
 
udtjim said:
I love this Kershaw Wasabi 7 Inch. This knife is about 30-50 dollars depending on where you get it. It out cuts many knives costing much more.
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That's a sweet looking blade at a very reasonable price. There's no reason I need anything over 7 inches either. Do you find that having a knife that is sharpened only on one side to cut better than other kitchen knives? How is it to sharpen?

Also - those Spyderco kitchen knives look nice, but are not the design I'm looking for. I have a couple thin chef knives like that and rarely use them. A majority of my kitchen chores are chopping so a Santoku is perfect.
 
The one I pictured really cuts well. The sharpened on one side makes it easy to sharpen. A few licks on the fine ShapMaker stone really puts the edge back fast. There are many good knives in that price range but this is one of the better ones. IMO:)
 
udtjim said:
The one I pictured really cuts well. The sharpened on one side makes it easy to sharpen. A few licks on the fine ShapMaker stone really puts the edge back fast. There are many good knives in that price range but this is one of the better ones. IMO:)
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Thanks.

I just did a quick search and found soume for under $40.

Looks like I'll have a new blade soon.:D

Thanks again for the info.
 
I love using my cold steel K5 sandoku...Cost was only like $23 from smokey mountain knife works, VG-1 blade and scary sharp, comfy grip too, for that price you can buy 2 different ones!

If your interested I can post a video of it on youtube, just let me know...
 
cutlerylover said:
I love using my cold steel K5 sandoku...Cost was only like $23 from smokey mountain knife works, VG-1 blade and scary sharp, comfy grip too, for that price you can buy 2 different ones!

If your interested I can post a video of it on youtube, just let me know...
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I forgot about my trip to SMKW !!!

I'll hold off until then.

No, don't worry about putting a video up, it's not a big deal. I'll buy it in person and get to handle it.

Thanks.
 
I am not a knife snob but I am very particular about the knives I will own. If it doesn't perform, I won't keep it. I recently (about a year ago) made an impulse purchase. My wife and I had some wedding gift registry money left at Belk and I wanted a Santoku. I couldn't afford the Henkels and other pricier brands so I picked up a Kitchenaid 7" santoku. Out of all the knives I own for any purpose, it's easily my favorite knife. It's ultra thin and ridiculously sharp. It holds an edge for a long time and is very easy to sharpen again. I really baby it too. We do a lot of stir fry dishes and eat lots of raw and cooked vegetables and this thing just hums right along every day with no problems so far. For $25.00 you could do a whole lot worse.

Oh and my regular kitchen knives consist of a very nice set of Henkels and I grab this Kitchenaid over the Henkels chopper everytime.

http://www.shopkitchenaid.com/product_detail.asp?T1=KTA+KA1SRTK07&HDR=cutlery
 
myright said:
I forgot about my trip to SMKW !!!

I'll hold off until then.

No, don't worry about putting a video up, it's not a big deal. I'll buy it in person and get to handle it.

Thanks.
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oh ok, thats cool your gonna go there, I still want to check it out myself, I have not been there yet, buty I saw pics and wow! its huge!!!!

Have fun on your trip!!!!!!! Also I believe not too far away from them is ripleys believe it or not museum!!!! Gotta check that out too, hahah, take it easy man! ;)
 
the_mac said:
Get the Tojiro DP santoku.

It's got a laminate blade (super-hard center, hard sides) and it's very thin. Cuts like a monster (got one for a friend a couple years back, he loves it).

Should be able to find them for about $50 shipped.
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Best answer..., imo :thumbup:
 
Boker's Yadama, is an excellent choice. The design is a combination of the Santuko and the Traditional Chef knife. It's my only large kitchen knife.
 
I use a 7 inch santoku from Füri. I believe they are an Australian knife company. It works well for me although I haven't had a chance to give it a good workout yet. The thing is kinda ugly, it has orange handles and is endorsed be Rachel Ray. Don't laugh at me but I figured she is kinda cute, why not try her knife? :)

I'm curious of what you all have to say about Füri knives. Anyone heard of them?
 
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