Chef Knife Suggestions

[dimag333]

Currently we use a couple of Wustof classic chef knives. I am looking to upgrade, we don't prepare any meat so boning and cutting cartridge is not necessary. Would like to stay under $400. I need an education on these as there is so much info out there

 

[The_Knife_Man]

Do you know what blade shape you want? Carbon or stainless?

Also, always hand wash and dry your high quality kitchen knifes. Never put one in the dish washer,

 

[dimag333]

yea we hand wash now, not sure on any of it looking for some direction, would love some flashy Damascus

 

[Mic77]

I Love my O1 chef knife from MS Bill Buxton. Carbon will stain thou and rust if not dryed. I also love my Wustof I have had it for years. Do you want a custom or production?

Blade Gallery has a site just for kitchen knives I would go there if you're looking for something special.

 

[MT Damascus]

Kramer by Zwillings are the nicest production kitchen knives I have found. The 52100 carbon steel is outstanding(although a little maintenance is required), I have not tried the SG2, but I am sure it is a performer.

52100

San Mai damascus SG2

 

[Ajack60]

The knife makers forum has a selling sub forum that has kitchen knives for sale. There are some impressive knives listed and great makers that can help you out

 

[Lycosa]

Kevin Wilken's Restaurant chef knife knife, hands down!

 

[Mic77]

http://www.epicedge.com/shopdisplaycategories.asp?cartcookie=966196003

Here is a link to give you some ideas.

 

[B34NS]

Checkout MAC, Fujiwara, Tojiro knives.

 

[Fritz MacKrieg]

Sakai Yusuke ginsan Damascus Nakiri. Perfect fit and finish, awesome grind, reputable seller, fast shipment if you go with EMS, and it's specialized for veggie prep. I have the non-Damascus version, so I can vouch that it's top notch and well within budget. http://m.ebay.com/itm/Japanese-Sakai-Yusuke-Ginsan-ko-Damascus-Nakiri-Knife-165mm-/380838279668

 

[dimag333]

who is ems?

 

[Fritz MacKrieg]

who is ems?

EMS is not a person or organization, it's a shipping method you can choose at checkout.

 

[Jens Schuetz]

Try Masahiro.
I thought I had excellent kitchen knives until I got me a stainless steel Masahiro Santoku. That thing just falls through lots of vegetables with its own weight. No pressure required.
I also have a Güde with exactly the same blade thickness and cheek angle but the edge on the Masahiro is much thinner since it's more chisellish.
When cutting an orange peel the Masahiro travels 1/3rd deeper than the Güde when only using the knife's weight.
Anyways it's not damascus and maybe too cheap. But if the one you decide on is only $300 then you still have $100 of your budget to give this baby a little spin.

 

[salmonkiller]

I use a Anryu Hammered Gyuto 210mm and highly recommend taking a look at this knife if you are considering a eastern styled chef knife.

 

[Mitchell Knives]

There are plenty of customs in that price range.

 

[oivind_dahle]

Checkout MAC, Fujiwara, Tojiro knives.

Agree
If you wanna spend a little more, check out konosuke as well.
This shop got lots of brands: www.chefknivestogo.com

 

[dimag333]

thanks guys still on the search, got side tracked by slip joints!