Chef's knife

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sochr000

Joined
Oct 1, 2008
Messages
9
Ok, this is kind of backwards, but this seemed like the best place to post this question.

I am looking to get 1 knife for cooking, probably a Santoku style knife. This knife will come with me to work, be used at home, etc. I was just wondering if anyone had any opinion/facts on a good brand. So far all I have heard about are Shun (made by Kershaw) and Wusthof. Both companies make good knives, but I figured I would try to get a more diverse opinion of brands, or if people love the two brands I listed then why?

I do have a decent set of knives at home (Chicago Cutlery) but don't want to bring them to work, and I figure if I am going to get one knife, I might as well get one that will last.
 
sochr000 said:
Ok, this is kind of backwards, but this seemed like the best place to post this question.

I am looking to get 1 knife for cooking, probably a Santoku style knife. This knife will come with me to work, be used at home, etc. I was just wondering if anyone had any opinion/facts on a good brand. So far all I have heard about are Shun (made by Kershaw) and Wusthof. Both companies make good knives, but I figured I would try to get a more diverse opinion of brands, or if people love the two brands I listed then why?

I do have a decent set of knives at home (Chicago Cutlery) but don't want to bring them to work, and I figure if I am going to get one knife, I might as well get one that will last.
Click to expand...

I own a Bark River Chef/Utility Knife. Check out their kitchen line: http://www.knifeforums.com/forums/showtopic.php?tid/758829/

Dealers:
Knivesshipfree.com
http://www.knivesshipfree.com/Bark-....html?osCsid=8fdbc5fbfcbc52c12c6ba2c93431bbf0

DLT Trading
http://www.dlttradingcompany.com/index.php?cPath=24_399&osCsid=f501289de6441d06d35bdbc6a7393049

Let me know if you have questions
 
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If you want a decent knife to bring to work that isnt too expensive like the Shun's, Shun also makes a budget line called the Wasabi series. They recieved good reviews from what I can find. Heres their Santoku model.
 
sochr000 said:
it holds an edge pretty well I assume?
Click to expand...

Sharpest knife I ever used

Please give Bark River Knives a serious thought.
If you want to learn more about the company and their knives come over to Knifeforums.com and visit the Bark River Subforum - tell them I sent you there. You will learn a ton about knives :cool::thumbup:

They make a Santuko with a 7" blade and they also make a little Santuko with a 5+" blade -That might be the one you want for work or take a look at the Chef/Utility knife with a 6+" blade (the one I have)

You can pick the handle you like - micartas, g10, wood...

All Bark River Knives come with a NO QUESTIONS ASKED - LIFETIME WARRANTY!!!
 
The Shun Classic 7" Santoku is arguably the best Santoku out there right now and will perform nearly all cooking tasks. http://www.knifeworks.com/shunclassicsantokuknife7in.aspx
Another great one is the Fallkniven White Whale, also in VG-10. I love mine.
http://www.knifecenter.com/kc_new/store_detail.html?s=SWEDK2

Another tried and true option is the Henckels 4 star:
http://www.amazon.com/Henckels-7-In...3?ie=UTF8&s=home-garden&qid=1224525227&sr=8-3
I've had one of these for a long time and love it too.
 
I will recommend the Shun. Professional grade knife that will last a very long time. I would however recommend finding a place that sells them and handling them if you are able, this will help your decision.

I have also had an occasion to utilize the Customer Service for Kershaw when sending in a Shun that came with an ever so slight bent tip and they promptly sent a new knife, no problem.

I would also recommend a Watanabe Kurouchi line Santoku. Do a google search for Watanabe Blades and take a look at his knives, very reasonably priced.
 
If it is a hard-use blade, you don't need to pay for the laminated damascus on it so the Wasabi line seems pretty good. Also give Forschner forged blades a look, they are held in very high esteem by chefs/kitchen workers.

While I like BRKT, I think that the cost of one will outfit you with an entire roll of other very high quality knives. (Note that I own BRKT, Shun plus several hand-forged Japanese knives which I bought in Japan, but you need to be practical with work tools.)
 
Could the convex grind on Bark Rivers make sharpening more tricky in the kitchen?
Fine knives though in general.
 
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