High quality kitchen knives

Revolverrodger

Revolverrodger

Joined
Jul 23, 2007
Messages
3,889
Hello,
I'm looking to buy a set (block) of high quality kitchen knives as a gift. I want something made out of good quality stainless steel.
What are the brands with a good quality to price ratio ?
Thanks
 
Perhaps Kershaw with VG-10 .I have AGRussell VG-10 which are similar.That steel makes a vry good kitchen knife .
 
I can't vouch for them personally, but I recently saw a comment somewhere about good-value kitchen knives that gave the Tramontina brand high praise.
 
I would recommend KAI Suns to anyone. They are wonderful knives. Thin strong edges that slice like crazy.
 
If you're dead set on getting a whole set, the KAI Shun series will do fine.

Though I personally am more than satisfied with my Miyabi 7000MC 8" Chef's Knife(ZDP-189 @ Rc 66), my Tojiro Flash Paring Knife(VG-10 @ Rc 62), and a cheap carbon steel meat cleaver:thumbup:.

Prices can vary greatly as some sets have 20 knives(that runs about $1,000), whereas others have 3-5($500 for a 4-piece Miyabi 7000MC set).

"Quality" for a kitchen knife for me means a steel with the best edge retention that can take and hold a razor edge, which goes directly to the super hard exotic japanese steels for me(Rc 62+). Though VG-10 is outstanding in that regard for most people. It gets a bit chippy at Rc 62 though. Not sure how hard KAI runs theirs. If it's the same as Spyderco though, then it shouldn't roll or chip unless you do something stupid with it.
 
You have your work cut out for you... kitchen knives can become more personal than EDC or Bushcraft choices. Further, most folks who earn their living (or at least a reputation) with kitchen knives will counsel you AWAY from a block or a multi-knife set, on the basis of two positions: 1) knife blocks are virtually impossible to clean, making cross-contamination a concern, and 2) all most chefs really need are four knives... a paring knife, a chef's knife, a serrated knife for slicing everything from bread to tomatoes, and a boning knife. Folks like Alton Brown will urge you to select these one at a time, and carefully... (Alton leans toward Shun, the Kershaw designers, I think). My personal 'fab four' at this time are Globals (also a Japanese company)

Don't overlook the Victorinox line of kitchen knives... Cook's Illustrated has tested (and touted) this line for years, and has declared that the Victorinox 8" Chef's knife (about $40.00) beats out many $200.00 knives from other designer/manufacturers.

Also consider keeping your knives on a Magnabar... easy to clean, easy to access.... mount it out of the reach of children & pets.

Noctis has some very valid points, as well. I have a Japanese cleaver tucked way for infrequent use as well... a speciality tool, for me, furshure...

Finally: NEVER put a good knife in the dishwasher

I hope this helps.
 
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Very high quality, competitive pricing, superb performance, can all be had with Mundial knives from Brazil. German steel, German equipment, Brazilian labor.
 
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