Best large 6-8'' stainless kitchen knife under $300?

You could probably get one made by a maker around that price. It probably wouldn't be as pretty as one of the similar priced factory knives, but you would be assured of the steel content and HT performed. At around $300 you could probably get an S30V blade with a simple handle and full flat grind. This was an S30V santoku around 6.5" with bocote handle and matching board. It was probably a $200 knife.

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I gave a Ken Onion Shun chef's knife. The recipient has used it with some frequency and he tells me it has never required sharpening in over a year.
 
Have you decided yet? That Miyabi in ZDP is making me drool and I wanted a guinea pig to test it out before I bought it:D.
 
Ah screw it, I just bought myself the 8" Miyabi chef's knife(yes, that is 8 inches of ZDP-189 laminated in ATS-34 probably) for the low low price of $175, which isn't bad for a steak knife:D considering my $670 letter opener:eek:.

I'll see how it handles a pineapple next week(hopefully they'll be on sale) and report back for you male chefs(or non-chefs who might buy one for your wife for giggles).
 
I'm with Big Mike, don't know why more folks try out the Bark River line of kitchen knives. The full convex grinds and edges are masterfully done and puts these knives in their own class in my opinion. Wicked sharp.
 
CaptChance said:
I would look at the Cutco Knife. They are incredibly sharp and strong have a lifetime guarantee and are great knife. The Cutco Santuko is right at $180 - 200. The only problemis that you need to find a local sales rep to purchase one. They are not sold through any other source. The Cutco Web Site has contact information to help find a rep in your area. http://www.cutco.com/home.jsp
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C-9 said:
Garbage
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i wouldn't say cutco's are garbage, just not a consideration in or close to their price range.

p.s. what cutco does very well is marketing.
 
Moses_3 said:
Shun Santoku with grantons, I have both the 5.5" & 7" as well as high-end 6" and 8" chef knifes, the knife that gets the most use and is my favourite all rounder is the 5.5" Santoku. Plus, it costs less (~$100) so you can save some money that you really don't need to spend on a more expensive kitchen knife, or also buy a Shun paring knife, the knife that gets the second most use in my kitchen :).
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Big +1! I'm a pro chef and the Shuns are easily the best bang for your buck. They are ground very thin so will not take any abuse but of course this also means they cut through just about anything with very little effort. At home I use the thin cleaver for dicing herbs, takedown chickens, etc. paired with a small (4" blade) santoku that gets the most work. I never want for anything else honestly. Put a 40 deg. micro-bevel with the white sharpmaker stones and touch-up as needed. Goof- proof and razor sharp!
 
For that price, either get a knife commissioned form a custom maker, or buy a handmade Japanese blade from a reputable maker (Yoshikane, Murray Carter etc...). I would steer clear of a mass produced knife in this scenario in favor of something hand forged and laminated.
 
You could get a lovely one from a maker at that price. I had a 10 inch french pattern made by Stephen Fowler and it came under your price point. I am not sure he does stainless stuff though. Mine was 52100, my favorite steel and forged. Couldnt be happier. I also always feel better giving my money to a maker, then a big company.
 
I kind of went insane over Japanese kitchen knives and the steels they use.(as far as my money allowed).

I have a Henckels 8" twin Cermax chefs knife with the ZDP-189 steel, hrc66 clad in stainless. It has great balance for me with a little heavier on the blade which offsets the usual heavy German handles. I use it often. It was a challenge to sharpen with a 3000/8000 grit Ohishi waterstone alone, but now I've gotten my WEPS and can get it really push paper sharp. I got it on ebay in supposedly new condition, but I could see some tiny chips in the blade with a 10x loupe.

My next is an Akifusa 210mm gyuto with SRS-15 steel, hrc64 and clad on the side with SUS405 stainless. It came scary sharp NIB . I haven't used it enough yet to really say how well it holds an edge. I have cut things like carrots and sweet potatoes with no problem. This is a nice looking knife with a good feel. That is one important about getting a kitchen knife, you need to feel them in your hand if possible.

My third is a Ken Onion Elite 8" Chefs knife with SG2 steel and hrc. It has two layers of SUS410A stainless over the SG2 core. Amazon has them on a special price now the same price as the Classic model with VG 10 steel.
If you get one be sure it is the SG 0418 model. It is probably the most comfortable knife of them all to use if you do a lot of work at one time. The handle and the way the bolsters are made is perfect for a pinch grip yet do not interfere in sharpening the whole length of the blade. It is just such a beauty that I do not use it as much as I should. This one is the only one I tried before I bought.

The last chef knife I have is a Henckels Twin Cuisine 8". It is a good German knife and probably would do all the cutting I, as an amateur cook, would need. I just wanted to see after a long time of cheap and rather dull knives just what good ones felt like. They all make cooking more fun.

These 3 all have the powder steel blades. I want to try to compare them for future reference. Neither of them is a breeze to sharpen, but can be sharpened with a little extra time and effort. Pulling a great knife over a waterstone is a fun hobby for me so I don't mind.

As far as knife for your money, I think the Tojiro with VG 10 clad in SS is one of the best deals out there. They are less expensive than the Shun Classics and I think, just as well made. I have my paring, utilities, heavy western Deba, and garasuki all from Tojiro.

Forschner, if money is more important is one of the best. I went to local chefs in my home town and asked about their knives and Forschner was the most recommended by them.

Good luck in your choices.
 
The 3 powder steel knives are the Twin Cermax, Akifusa, and Shun elite. The Henckels is stainless steel. hrc 57-58
 
I have read in Blade and elsewhere that among butchers Forschner is the overwhelming choice. Evidently nothing else comes close. Considering the expertise of those who spend their days cutting and who must minimize wrist strain I am surprised the name does not come up more often among non-commercial users. I would appreciate comments from anyone who has experience with Forschner. Thanks in advance.
 
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