Good reasonably priced kitchen knives.

fsatsil

fsatsil

Joined
Sep 15, 2009
Messages
839
I am currently using a small set of Wustof Silverpoint knives I received as a gift a few years back. They have served me well but Im ready to upgrade now. Id like something with better steel that will hold its edge longer then the 440a or X50CrMoV15 type steel of my Wustofs. The knives dont have to look pretty my main concern is ergonomics and steel quality. So whats the best bang for the buck on the market. Im going to start off with 3 basic knives , 7-9in chef, 4-6in utility and a paring knife and my budget for the three will be somewhere in the $200-$250 range but lower is better:) I don't really have a preference between eastern/western style and I would prefer SS but would consider carbon steel if the price/performance is right. Any help would be greatly appreciated. These Aus-8 AG Russel knives have caught my attention
http://www.agrussell.com/ag-russell-non-forged-kitchen-knifes/p/AGKThhh9%2F8A/
Seems like a good price and better then average steel, what do you guys think? ANy other ideas??
Thanks
 
[insert broken record sound here] Look up the KAI/Kershaw Wasabi line http://bladematrix.com/index.php?main_page=product_info&cPath=26&products_id=20188 or older carbon steel Old Hickory knives. the AG Russel AUS-8 probably isn't bad but I'm starting to like my kitchen knives at a much harder Rockwell hardness than you can get most stainless. Finer edges and holds the edge longer just don't go batoning frozen chickens with them:p
 
Thanks guys but most of those are using medium carbon steel similar to whats in my Wustof knives, Im looking for something a bit harder 440c, Vg10 or even a carbon steel like 1095, japanese Blue/White.....etc. Those Fujiwara carbon knives and the Kai Seki Mago Roku look interesting any ideas what steels these are using?
Thanks
Frank
 
I've used an 7" AG Russell. Nice knife, the ergonomics were a little off for me. I had to hold my wrist at an uncomfortable position because the angle of the cutting edge (line going down cutting edge of the blade) was different than most of my kitchen knives. So I gave it away.

I 'm not saying it is a bad knife, the ergonomics weren't quite right for me. Otherwise it would be a great knife for the kitchen. It cut well, I tried it on both meats and veggies (no fingers though).

Ric
 
fsatsil said:
...Id like something with better steel that will hold its edge longer then the 440a or X50CrMoV15 type steel of my Wustofs. The knives dont have to look pretty my main concern is ergonomics and steel quality. So whats the best bang for the buck on the market. Im going to start off with 3 basic knives , 7-9in chef, 4-6in utility and a paring knife and my budget for the three will be somewhere in the $200-$250 range...
Thanks
Click to expand...

Tojiro DP from Chef Knives to Go. A 9 1/2" gyuto (chef's) and 3 1/2" petty (paring) for $120, shipped, and a 6" utility for $60. Use "sharp" as the code at checkout and get 5% off.


http://www.chefknivestogo.com/topr2pcset.html
http://www.chefknivestogo.com/topakn12.html
 
fsatsil said:
Those Fujiwara carbon knives and the Kai Seki Mago Roku look interesting any ideas what steels these are using?
Click to expand...

The Fujiwaras use SK-4 which is like 1095, only harder than the 1095 in the Chicago carbons. No idea on the Mago Roku's steel - probably something similar to AUS-8A which makes it a good kitchen steel.
 
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