Chef Knifes

[mossy69]

Which Brand of Knives are the best???

Kasumi or Shun Classic???

regards

Tom

 

[flatgrinder]

I'd go with a handmade one, Japan Woodworker offers a wide range along with varying prices.

I have this one, probably the best $30 I've ever spent on a knife:

http://www.japanwoodworker.com/product.asp?s=JapanWoodworker&pf_id=05.100.16&dept_id=13170

The sharpness of this knife far surpasses anything you can buy that's mass produced. Hand forged and made from Hitachi Blue steel.

I highly recommended it!! :thumbup:

 

[thombrogan]

Which Brand of Knives are the best???

The one you find right after you thought you finally found the 'best.'

Shun Classics and SurLaTable's Shun Elites are excellent, but so are the chefs knives from several dozen manufacturers and makers.

I have a Shun Elite 8" Chef's Knife and it was an out-of-box epiphany. The edge is thin and very highly polished making it into a virtual guillotine when cutting vegetables and highly adept at trimming fat and tendons from poultry and beef. The edge may be a little delicate for fish (especially shellfish) and some hard-rind veggies (can't remember if I've used it on butternut squash or not yet), but it speeds up food prep compared to other kitchen knives I've used.

If you don't mind oiling your knives between uses, you may even look for some knives with a non-stainless edge. Japanwoodworker, Epicurrean Edge, Knife Outlet, Kellam Knives, and Korin all have some highly praised non-stainless chef knives. If you do mind 4 extra seconds with some Pam or mineral oil, then go with the Shun Classic, enjoy its blend of beauty and performance, and then complain that most pocketknives lack its good looks and fine cutting ability. That's what I did with the Shun Elite (though it doesn't look as good the Classic).

 

[mete]

In ancient times hen I had carbon steel knives I never oiled them. They were cleaned and dried immediately after use .They will develop a patina but never rust.As decent stainless knives became available I got Henckels knives .A year or two ago I got Shun knives [agrussell with white handles ] .They are fantastic ! Yes I too still use Henckels for things like butternut.

 

[kevral]

I have a Shun Elite 8" Chef's Knife and it was an out-of-box epiphany.

Unless I'm somehow mistaken, the Elites' edge steel is a small step UP from the already quite wonderful "SGPS" (SG-1) that Fällkniven uses in their top-of-the-line knives.

A set of Shun Elites is pretty high up on my knife wishlist.

 

[GOLDMERIT]

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[thombrogan]

Mete,

I remember bragging to all of my friends that my knives were steel. No more wrought iron or bronze for this guy!

Kevral,

Yep. The Shun Elite use SG-2 powdered steel at a high hardness.

 

[Thomas W]

I have a Shun Elite 8" Chef's Knife.... The edge is thin and very highly polished making it into a virtual guillotine when cutting... The edge may be a little delicate...

Thin = delicate ....hmmm

 

[thombrogan]

I probably should've italicized, underlined, emboldened, and colored the word may. So far, the Shun Elite 8" Chef's Knife has provided me with a flawless victory and the Elite Paring Knife doesn't like cutting straight into dinner plates, but sharpens up so quickly that it's more of an invitation than anything else.