Hoffritz kitchen knives - are these any good?

I wouldn't touch them myself. If it's too good a deal, I have my suspicions, and Sportsman's Guide is not a knife dealer -- why are they selling them? Remaindered ...

Look at what you get, a full set of knives. Is it for display or use? If it's for use, which sizes and styles to you really need? Buy those, not a set, get the best you can afford for a big knife and a smaller knife and a paring knife.

If money is tight, look at Spyderco or even Cold Steel kitchen knives, until you can afford something more elegant.

(Warning: What Do I Know? I don't use kitchen knives in the kitchen. I use Swedish and Finnish puukkos, Chris Reeve, and Bark River, and folders like the CUDA Maxx.)
 
I wouldn't go near them. Look for victorinox and get some of their cheap knives. they take a very good edge and slice very well as the blades are quite thin. I've heard good things about spyderco but haven't had the chance to try them.
 
Back 40 years ago there was a very respected importer of German knives and cutlery named Hoffritz. I think someone bought or appropriated the name. The price is way off for these to be anything but Chineese. They could be OK, but I don't think this is anywhere near as good a deal as they are representing. You don't really need all that many knives. You should probably look for 3 or 4 good knives from a quality Japanese manufacturer. Names that come to mind are Masahiro (Spyderco), MAC, and Kershaw. You should get one 8-inch chefs or santoku, a 5 or 6 inch utility knife, a paring knife or 4-inch utility knife, and maybe a 5-inch boning knife.
 
for 60 bucks, I got a Spyderco Santoku and a Spyderco Utility Kitchen knife and I'd rather have those 2 than a whole drawer of not so great knives. I don't really "need' any other knives for most of my cooking. I don't know about a set of steak knives, since my wife got a set of Pampered Chef that are "okay" but not too great.
 
OK, thanks. I will pass on these. I can be such a sucker for the 'below wholesale' XX% off thing. Never occurred to me to use my Cuda Maxx as a kitchen knife - maybe will use that in the meantime.
 
I've come full-circle on kitchen knives and now use Victorinox/Forschner almost exclusively. They're very affordable (~$25 for an 8" chef's), take a great edge easily, and have fantastic handles.

Look in any high-volume kitchen (e.g., catering), and you'll probably find these knives. To top it all off, their line is amazingly extensive. They probably have five times as many kinds of knives as Henckels.
 
Jeff Clark said:
Back 40 years ago there was a very respected importer of German knives and cutlery named Hoffritz. I think someone bought or appropriated the name. The price is way off for these to be anything but Chineese. They could be OK, but I don't think this is anywhere near as good a deal as they are representing. You don't really need all that many knives. You should probably look for 3 or 4 good knives from a quality Japanese manufacturer. Names that come to mind are Masahiro (Spyderco), MAC, and Kershaw. You should get one 8-inch chefs or santoku, a 5 or 6 inch utility knife, a paring knife or 4-inch utility knife, and maybe a 5-inch boning knife.
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I have a Hoffritz SAK, and by doing a little research here, I found it was actually made by Vict. or Wenger (don't remember which) and was a quality item. Until he said they were China made, I thought maybe they were a similar branding.
 
I have to agree with others here, steer clear of the set. You probably only need 2 or 3 knives in the kitchen. I use a chef's knife for 75% of the work done in my kitchen and a parer for 10%. The other 15% is spread out between a few other knives, bread knife, carver, etc. Really if I had to though I could get by with those 2 knives. I think you are even better off with an old hickory knife than that set and that is cheaper too.
 
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