Help me pick out a chef's knife please!!!

M

msk65

Joined
May 24, 2006
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2
A little background for you guys. I just started my second semester of culinary school and need to get a new chefs knife. I currently have a 8" henckles Pro S. Its ok but I need to upgrade to a 9.5 to 10" knife. The problem is where I live there arn't many knives to try out. I tried the usual:
Wustof- it was ok but to heavy
Shun- nice balance but I didnt like the handle
global - didnt like the handle

So I went looking on the internet and found out about gyotu knives. I have know way to know how they feel so I was wondering if I could get some imput from you guys. I would like to have one thats decent overall and able to do all the tasks of a french knife if thats possible. I would need it to be strong enough to cut bone and stand up to some abuse. I was looking at Tojiro knives. They have a 240mm for $60. I was just wondering if it would be as strong as my henkles and if it feels nice in the hand?

Please let me know of any other options that I may have.

Thank you
 
Good idea above. I bought a Hattori Gyuto from him and it is my finest blade. Very, very nice. I will not go back to German blades soon.
 
Just ask Koki. If he does not know he will tell you so. I have a Wustof and I was very disappointed with it. Price wise versus performance that is.
 
I have a set of Wusthof knives (wedding gift) and they're okay.

If you check out the latest issue of Cooks Illustrated magazine, they did a review of Chef's knives. Believe it or not, they said the winner (by a small margin) was actually one of the Victorinox chef's knives (Cost ~$25).

I've used these before and they truly are excellent values.
Try one of those before you spend large $s for any of the big-brand or custom knives.

Good luck and regards,
Mike
 
msk65 said:
But can the Gyuto take the punnishment and abuse of the german knives??
Click to expand...

The steel may be more brittle and its thinness may reduce the damage it can take (gone are the days of the glass cutting board), but the trade-off is cutting with much less force and with more precision (that is a generalization, of course, but one many converts from German-style chef knives to Japanese-style chef knives often mention).
 
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