Good quality chef knife for professor

S

Siga Siga

Joined
Aug 15, 2003
Messages
498
Graduation for my chef training/apprentice program is coming very close and I'm looking for a good chef knife to give to my professor. I'm looking for authentic asian or asian style type knives. The Kershaw Shun series looks good, but I want to see if there are any other options available before I purchase one.

He has been one of the few positive influences in my life and I view him as more than just my teacher. I want to get something that reflects that in a way.
 
I think that you are on track with the Kershaw SHUN Classic as I now have several which are slowly replacing my Henckels. By no stretch of the imagination am I a trained chef; just someone who likes to piddle around in the kitchen and sometimes surprise my wife with a really great (by my definition) dinner.

I would think that to a professional chef, the choice of knives would be very personal. Kind of like a ballplayer having that special mitt or batt. To a chef, cutting ability would be part of the decision but weight, feel, length, chisel or v-cut, etc would also be part of that decision as well.

On the other hand, if my kids gave me the Ken Onion SHUN Chef's Knife, I would be ecstatic. But then.....I'm not a chef.
 
Hi Tim,

I understand what you're saying, but as an apprentice I will say that my standard Giesser Profinox will outdo any laminated, high carbon core blade that's in the hands of an "amateur" (I'm not trying to be cocky).

Just like how some of the best trained soldiers carry ka-bars, while mall ninjas carry the latest super steel blade of death.

The fact that you like the Shun Tim probably means it's a good knife because you probably know your knives. I like my weapons, but have never been a steel snob (and I mean that in a good way). My Profinox is all I know for the kitchen and it has bocome an extension of my hand.

And you don't have to downplay your skills, good food is good food no matter who makes it.
 
Hi,

I don't know which knives are of superior quality, however the Epicurean Edge, associated with Blade Gallery, looks like a neat place to browse (at least for ideas). Sorry that I can't get the link function to work here today... here is the URL:

http://www.epicedge.com/shopdisplaycategories.asp?websess=99733413708369

I had thought that I had seen a site a few months ago with some custom Japanese Blades, but now I can't find the place (custom would be kind of nice! :) )

Nice gesture on your part to do this :thumbup:
 
Try MAC knives.... some good reviews on them. Also, don't forget the custom knife makers here in the forums!!!!
 
I own and have given as gifts, Murray Carter's kitchen knives. (If I'm not mistaken Alton Brown owns some of his pieces as well). They were the sharpest things I have ever held. I showed one to my client who happened to be an instructor at a local culinary school. She was the one who told me that once you have your knives don't let others use them. It becomes like a fountain pen nib, set to how you use it.
 
I've got to recommend the Kershaw Shun Damascus knives. They're not too expensive, and most people haven't ever handled a damascus blade, and many have never even see one. If you give one as a give it will a lot more memorable than others. I gave them to my groomsmen at my wedding, and I haven't stopped hearing about how awesome they are. :thumbup:
 
Email Murray Carter for one of his fantastic catalogs.
carter.cutlery@verizon.net
I currently have four of his customs and one of his "muteki" line.
I'm currently making up a group order for at least seven more.
I've been working at the same restraunt for 24 years and his knives are the sharpest knives I've used.
 
Siga-

I don't know what your budget is but if you are a starving student you might want to look at the forged steel, Walnut handle, Martha Stewart Chef knives at K-Mart. Don't laught! They are very decent knives for under $10. Full tang, forged, triple riveted, comfortable walnut handle.

I stumbled across them one time when I forgot to bring/swipe any of the Dragon Lady's kitchen knives on the way to camp.

Here is a review comparing a Martha Stewart Chef knife to another "International" named brand that cost 10 times as much.

http://www.physics.mun.ca/~sstamp/knives/martha_stewart_chef.html

http://www.epinions.com/Martha_Stew...dle_Full_Tang_3_Piece_Basic_Knife_Set_Cutlery

If you can mentally get past the Martha Stewart/K-Mart name you could end up with a very decent knife for very little money, IMHO. Just be sure you give it a good sharpening as they sometimes arrive new without the best edge. They are easy to sharpen and hold a good edge.

It is nice of you to think about giving the instructor something. I know they will appreciate you generousity and kindness.
 
Thanks for the replies guys, looks like I'm spoiled for choices. Nice to meet somebody (Shappa) in the same industry as me.
 
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