Chef knife

If you don't have one then how do you know?
Rigging knives and Cooking knives are different animals.
Who is making them and where?
 
markwesti said:
A new chef knife . I don't have one , but I know Myerchin is good stuff .
https://myerchin.com/product/g100-8-damascus-chef-knife/
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I find the feel is is the first thing I select on. I like thin flexible blades. That means they are often stamped. The typical German knife is too thick and heavy for me. I tried a hand made Damascus blade and also too thick and heavy - that was just one layered steel knife, but enough to have me know not to buy another. It was between what I like and a cleaver. If I didn't have a cleaver - I'd use a Damascus blade. That Myerchin is also too think and stiff for me - and HEAVY - 8.6oz.

My point is find the type you like first - do some cooking with it then get the high end one that matches the type. You can get heavy German types and then stamped types at the grocery store / Walmart for ~$25.

Less money: Classic 8" Chef's Knife - Global Cutlery USA
More money: SAI 8" Chef's / Carving Knife - SAI-02 - Global Cutlery USA

That is not a quality statement, just the type matters. I have a Kyocera ceramic "Chef Knife" and it is plenty thin and light, but brittle. I treat it well but other people get tired of me freaking out when it gets put on the tile.
I just got several Globals. Even with the same brand and steel, the bevel angle, flex and weight is different.


I'm new to knives as a hobby, but have had maybe a dozen or so knives in the 6"-10" Chef Knife range and the type of material and style seems to be more significant than the brand. That being said, these new Globals are very nice.
CutterClutter20201130_184406.jpg
 
KenHash said:
If you don't have one then how do you know?
Rigging knives and Cooking knives are different animals.
Who is making them and where?
Click to expand...
OK you got me , I don't have one and I don't know (for sure) . However it's a educated guess for about 25 years have owned the Myerchin A001 rigging knife . And you are right they are different animals , for one thing the A100 blade is over 3/16 thick , it's heavy , you know it's in your hand . Unlike the chef knife it's made from 440c SS . I don't know who is making them , although I'm pretty sure they are made in Japan .
 
8608888_0947_gardeners-lifetime-hori-hori-knife-by-dewit.jpg
 
ICutMyselfToday said:
I find the feel is is the first thing I select on. I like thin flexible blades. That means they are often stamped. The typical German knife is too thick and heavy for me. I tried a hand made Damascus blade and also too thick and heavy - that was just one layered steel knife, but enough to have me know not to buy another. It was between what I like and a cleaver. If I didn't have a cleaver - I'd use a Damascus blade. That Myerchin is also too think and stiff for me - and HEAVY - 8.6oz.

My point is find the type you like first - do some cooking with it then get the high end one that matches the type. You can get heavy German types and then stamped types at the grocery store / Walmart for ~$25.

Less money: Classic 8" Chef's Knife - Global Cutlery USA
More money: SAI 8" Chef's / Carving Knife - SAI-02 - Global Cutlery USA

That is not a quality statement, just the type matters. I have a Kyocera ceramic "Chef Knife" and it is plenty thin and light, but brittle. I treat it well but other people get tired of me freaking out when it gets put on the tile.
I just got several Globals. Even with the same brand and steel, the bevel angle, flex and weight is different.


I'm new to knives as a hobby, but have had maybe a dozen or so knives in the 6"-10" Chef Knife range and the type of material and style seems to be more significant than the brand. That being said, these new Globals are very nice.
View attachment 1466075
Click to expand...
Thanks for your detailed post . For sure it's all about what you like , and the feel . My wife loves Hencklels , so that is what we use . The chef Henckel is big as most chefs are and it's 8.3 oz. ( I never really noticed the weight ) . And for sure I like a "thin" blade for cooking , but I'm not really into flex . We have a RH.Froschner filet knife , it has some good flex . It's over a 15" long and commands respect , ask our friend Linda .
We did the ceramic thing , they really are nice (I think) , wife didn't think so . You know because the Henckel thing . she would break the tip off and not tell me where it went so that was the end of that .
Bevel , I go between 25* - 20* , I'm thinking maybe less (15) , we will see how long it will hold .
Mark .
 
markwesti said:
OK you got me , I don't have one and I don't know (for sure) . However it's a educated guess for about 25 years have owned the Myerchin A001 rigging knife . And you are right they are different animals , for one thing the A100 blade is over 3/16 thick , it's heavy , you know it's in your hand . Unlike the chef knife it's made from 440c SS . I don't know who is making them , although I'm pretty sure they are made in Japan .
Click to expand...

I would be very surprised if they were made in Japan.
 
markwesti said:
... I'm pretty sure they are made in Japan .
Click to expand...
Then it would say so. I expect it is made in China. I just returned a Toronto based company made in China. I opened the package, held it and it was not for me. The description was:
DALSTRONG Slicing Carving Knife - 12" Granton Edge - Shogun Series - Japanese AUS-10V Super Steel - Damascus - Vacuum Treated - Sheath
Just that it was anything but a Japanese knife.
 
markwesti said:
Thanks for your detailed post . For sure it's all about what you like , and the feel . My wife loves Hencklels , so that is what we use . The chef Henckel is big as most chefs are and it's 8.3 oz. ( I never really noticed the weight ) . And for sure I like a "thin" blade for cooking , but I'm not really into flex . We have a RH.Froschner filet knife , it has some good flex . It's over a 15" long and commands respect , ask our friend Linda .
We did the ceramic thing , they really are nice (I think) , wife didn't think so . You know because the Henckel thing . she would break the tip off and not tell me where it went so that was the end of that .
Bevel , I go between 25* - 20* , I'm thinking maybe less (15) , we will see how long it will hold .
Mark .
Click to expand...
15" is not a Chef knife in any world. Try this: Amazon.com: Global 8" Chef's Knife: Chefs Knives: Kitchen & Dining This is not a flex knife. Super sharp. Not fancy packaging. I'd be surprised if you wife didn't prefer that to a Henckel - unless she likes hacking over slicing.
 
KenHash said:
I would be very surprised if they were made in Japan.
Click to expand...
The steel is VG10 , that is a Japanese produced product . Also I found the Myerchin chef knife is made in Japan .
https://www.discountcutlery.net/Myerchin-Knives_c_5074.html
As you can tell I'm a Myerchin fan , many beers ago I bought the A100 rigging knife , it was made in Japan . After that I bought their "sailors tool" knife it was made in China . The blade was good , the pliers part was flimsy but still a nice product for the price . These days a lot of Myerchins stuff is made in China , I was surprised to see the chef knife made in Japan .
 
ICutMyselfToday said:
15" is not a Chef knife in any world. Try this: Amazon.com: Global 8" Chef's Knife: Chefs Knives: Kitchen & Dining This is not a flex knife. Super sharp. Not fancy packaging. I'd be surprised if you wife didn't prefer that to a Henckel - unless she likes hacking over slicing.
Click to expand...
Right the Froschner is not a chef knife it is a filet knife . My wife bought it for me along time ago , the thing is so big it wouldn't fit my tackle box . IMO it is a thing of beauty but I really have no use for it now because we don't go fishing any more (nothing weird just got tired of cleaning fish) .
The Global 8" looks like a very fine knife , in the kitchen Patti only uses the little paring knife to clean her veggies . When it come time to do some slicing I get that duty .
 
markwesti said:
The steel is VG10 , that is a Japanese produced product . Also I found the Myerchin chef knife is made in Japan .
https://www.discountcutlery.net/Myerchin-Knives_c_5074.html
As you can tell I'm a Myerchin fan , many beers ago I bought the A100 rigging knife , it was made in Japan . After that I bought their "sailors tool" knife it was made in China . The blade was good , the pliers part was flimsy but still a nice product for the price . These days a lot of Myerchins stuff is made in China , I was surprised to see the chef knife made in Japan .
Click to expand...

Yes the Discount Cutlery site lists it as Made in Japan. But I find no such reference on the Myerchin site. I sent them an email to confirm will post if/when answer received. Myerchins rugging knives are as you say a mosty Made in China but a couple models are Made in Japan with higher prices and COO stamped on the ricasso. Usually when a company states "made with Japanese VG10" that's an indicator that the rest of the knife is not. But we'll see.
 
I don
ICutMyselfToday said:
I find the feel is is the first thing I select on. I like thin flexible blades. That means they are often stamped. The typical German knife is too thick and heavy for me. I tried a hand made Damascus blade and also too thick and heavy - that was just one layered steel knife, but enough to have me know not to buy another. It was between what I like and a cleaver. If I didn't have a cleaver - I'd use a Damascus blade. That Myerchin is also too think and stiff for me - and HEAVY - 8.6oz.

My point is find the type you like first - do some cooking with it then get the high end one that matches the type. You can get heavy German types and then stamped types at the grocery store / Walmart for ~$25.

Less money: Classic 8" Chef's Knife - Global Cutlery USA
More money: SAI 8" Chef's / Carving Knife - SAI-02 - Global Cutlery USA

That is not a quality statement, just the type matters. I have a Kyocera ceramic "Chef Knife" and it is plenty thin and light, but brittle. I treat it well but other people get tired of me freaking out when it gets put on the tile.
I just got several Globals. Even with the same brand and steel, the bevel angle, flex and weight is different.


I'm new to knives as a hobby, but have had maybe a dozen or so knives in the 6"-10" Chef Knife range and the type of material and style seems to be more significant than the brand. That being said, these new Globals are very nice.
View attachment 1466075
Click to expand...

I don't want just light and thin knives. It really depends on what kitchen task I am doing. I may want a thin slicing knife or a thick chef's knife. I have plenty of kitchen knives to cover it. I have bout 30 kitchen knives, henckels 4 & 5 star knives and some Wusthof classic knives. I like the feel of the German knives. I guess everybody has their favorites.
 
coxhaus said:
I don


I don't want just light and thin knives. It really depends on what kitchen task I am doing. I may want a thin slicing knife or a thick chef's knife. I have plenty of kitchen knives to cover it. I have bout 30 kitchen knives, henckels 4 & 5 star knives and some Wusthof classic knives. I like the feel of the German knives. I guess everybody has their favorites.
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30 ! I'm starting to have some envy , haha .
 
ICutMyselfToday said:
Would you cook with that?
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I know funny right ? I was on another forum and I posted that picture for a guy that wanted a garden knife for his wife . For some reason when I was posting stuff on this thread that knife posted instead of the picture I was trying to post and I couldn't delete it .
 
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