Good value in chef's knives?

steve-in-kville

steve-in-kville

Joined
Dec 25, 2001
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I enjoy cooking and do a lot of it (I cook for a large family). I am looking to put together a set of knives, possibly carbon, for myself. What brands should I be looking at? I want to keep them in a roll for safe storage, so if anyone could recommend that too, it would be appreciated.

ETA: I own a few Victornix knifes, but not carbon. I like 'em for what they are but feel I could do a little better!
 
I think you need to define what you mean by a carbon steel kinfe. I would think that even the Victornix knives have some carbon steel in them. Even those knives often described as "High Carbon" knives (including the one's I use) only have somewhere around .5% carbon in them.
If you are talking about kitchen knives made from carbon steel and not stainless /w some carbon they can be very hard to find and mostly very expensive. One brand comes to mind, Old Hickory, but personally even though I understand they are good knives personally I can't stand the styling of them.
If you do a google search for carbon steel kitchen knives almost all of the results will actually be stainless steel knives that have some carbon in them.
The real upside to stainless for me at least is they are easier to maintain in a wet environment like a kitchen.
I love carbon steel knives and all of my fixed blade carry knives are carbon but for the kitchen I'll stick to stainless.
 
Do you prefer use European style knives or do you dabble in Japanese cutting utensils? I've found some pretty cheap Japanese style knives which claim to be made of blue #2 carbon steel. Both knives are thin and muster a really keen edge. They demand attention after use but nothing horrid. My wife is know really picky about "her" knives and requires them to be kept sharpe...
 
I'd check out MAC, Fujiwara, Tojiro. Those three typically offer both stainless and carbon options.
 
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