Chef's Knife Under $50

C

crow1988

Joined
Mar 1, 2009
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4
Hello everyone. Let me start be saying that this is a great forum, and I've already learned a lot. Currently, I am in need of a recommendation for a Chef's Knife under $50. I just signed a lease for my first apartment (I'm a college student), and I'm trying to assemble some cooking stuff that I need. I'm on a budget, so $50 is my limit for the Chef's Knife. I'm looking for a Chef's Knife that is under 9 inches. My kitchen could be best described as a micro-kitchen, so I don't want anything too big. I'm open to all steels and blade shapes. However, I'm not a fan of wooden handles, so those are out. Basically I'd just like to get opinions on a few knives in my price range, and do my own comparisons. Thanks for all the help guys.
 
Check out the Kershaw/Kai line of kitchen knives.. They are very functional and great...
 
Dexter Russell makes a good, solid, economical chef's knife. (you can find them on the net for $25 - $30 bucks.)

DRIS145-8PCP-2.jpg
 
Tramontina makes a great Chef's knife, I have the 10" and the edge keeps cutting and cutting without dulling(with the occasional stropping), they make a 8" and 12" aswell of the chef's knife, and I got it for 40AUD.
 
Forschner Victorinox in 8 or 10 inch. Personally, I prefer a 6" for control, but most people lean towards a 10".
 
Mick R. said:
Dexter Russell makes a good, solid, economical chef's knife. (you can find them on the net for $25 - $30 bucks.)

DRIS145-8PCP-2.jpg
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They are also available for about that price at your local restaurant supply. These are good knives anyway, but they are great knives for the money. For my 10" Chef's, I think they are still around that price range.

Robert
 
I second the Forschner/Victorinox line....you find their knives in use in butcher shops all over the place.
 
Get some Old Hickory's from Ontario knives. They are traditional US Made 1095 carbons and are as sharp as they come. Little more maintenance, but great knives for practically nothing.
 
Out of all the kitchen knives that I've looked at so far, I'm really liking the Forschner/Victorinox fibrox knives. At this point, I think I'm probably going to buy a 6 inch chef's knife and probably a short handled pairing knife. Thanks for all the help.
 
You'll be better off in the long run with an 8" blade. The brands already recommended are good choices.
 
Forschner makes some very nice and incredibly inexpensive pieces. Something from the Fibrox line might do nicely. Their performance is well above their price.
 
+1 on the Victorinox :thumbup:

I actually prefer the action and ergos on them over Global knives in similar size that I've owned, costing 4X as much. Not to mention they slice and handle detail work better then the big forged German brands like Wusthof and Henckels IMHO. Plus no-one will gank it from your tool box if you leave it out by accident after work. (:grumpy: the bastards) For what I look for in a chef's knife, theirs is not just the best value for money, it's the best period.

But seriously sir, I recommend you make the effort to learn to use a 10" blade. There's a reason why most pros use that size - it allows for a smoother and more natural motion while slicing and chopping - and hence IMO ends up actually being safer to use, due to the fact that you can keep the tip of your knife down on the cutting board while slicing and have more stability.
 
YayILikePie said:
Forschner Victorinox in 8 or 10 inch. Personally, I prefer a 6" for control, but most people lean towards a 10".
Click to expand...

crow1988 said:
Out of all the kitchen knives that I've looked at so far, I'm really liking the Forschner/Victorinox fibrox knives. At this point, I think I'm probably going to buy a 6 inch chef's knife and probably a short handled pairing knife. Thanks for all the help.
Click to expand...

Several pro chefs have opined on these boards that Forschner makes the best economy line and that to get a better knife would run you better than three times the price.

I have an 8" Forschner chef knife. I also have some Henkels. The Forschner holds its own in performance and is much less expensive.
 
I have used most of the ones listed, and I will say the F/V 8 or 10 are better than some of my 240 dollar french knives. For a stamped knife to be that good is amazing. you will not go wrong using it, the one thing is to me it is a bit light in the hand. but its performance is terrific
 
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