Kitchen cutlery

[MikeC]

Looking to buy a medium to high end set for the kitchen which will include steak knives. Some help please. I consider myself to be fairly knowledgeable about folders and fixed blades have some nice stuff, but have no idea about the kitchen stuff, some suggestions would be greatly appreciated.

Thanks in advance

Mike C

 

[1Tsar]

Older Case or Sabatier if you can find them. Newer Henckel's.

 

[Dr. Mudd]

You can get a set of 8 (I think) excellent steak knives from www.eknifeworks.com that are made by Victorinox, the Swiss Army knife people. I think they are very useful kitchen knives, but there are other models of Victorinox kitchen knives available at that site, too. Take a look. I always get good service there and I love Victorinox. Their prices are most reasonable, too! :thumbup:

 

[Daniel Dorn]

A. G. Russell has a good range of knives available:http://www.agrussell.com/knives/by_maker/a_through_d/a_g_russell_knives/kitchen_knives.html

Otherwise, I'd consider the Kai Shun Damascus, esp. the Ken Onion designs. I've never seen anything as beautiful, with the exception of the William Henry ZDP/damascus set.

Daniel

 

[Grapevine]

Since you mentioned "medium to high end", I would suggest the Shun Classics.

 

[cybrok]

I would recommend not to buy a set.
Check this approach, interresting, I followed it.

Some knives you can go for more expensive, some other don't really need to be expensive (ex: bread knife).

 

[udtjim]

Shun knives are great. I have some Wusthof and sme Kershaw knives as well. As mentioned abaove the Victorinox are a great value and hard to beat for the money. On the low end cost wise but a great value are the Carbon blade Old Hickory knives by Ontario. Not fancy but you really get your monies worth as an old hickory will last several generations with a little care.

 

[kamkazmoto]

check out this link. It recommends that you but the knives separately. Personally I think that you should look into a Japanese Gyuto. The blades are thinner and sharper than a conventional chefs knife.

 

[DrThunder88]

What exactly is "medium to high end"? Like many knives, the high end of kitchen knives can get pretty high. Victorinox, while an excellent value, are still in what I'd consider the lowest price bracket.

 

[Greg]

I wouldn't try and buy them all in a set. You are unlikely to use them all at the table and this makes a 'set look' less important (to me, anyway).
I like the Furi knives because of their handle shape. They are a low-medium cost (at least here in Australia) and sharpen up well and keep their edge as well as most European knives.
I have Henckles, Sabatier, and Victorinox knives as well as the Furi's.
Greg

 

[cybrok]

Personally I think that you should look into a Japanese Gyuto.

Japanesechefknives have nice ones, unfortunately, they don't keep Tojiro knives anymore

The blades are thinner and sharper than a conventional chefs knife.

Also harder, so honing steel is next to useless, but still worth it.

 

[thombrogan]

Looking to buy a medium to high end set for the kitchen which will include steak knives. Some help please. I consider myself to be fairly knowledgeable about folders and fixed blades have some nice stuff, but have no idea about the kitchen stuff, some suggestions would be greatly appreciated.

It's always nice to have high-end steak knives, but I think you'll always be the only one at the table who appreciates their craftsmanship. You might want to just look for ones that look nice enough, but aren't too expensive.

A good chefs knife and a parer or two should handle most of your kitchen cutlery needs and make it painfully obvious if you need another type of knife (bread knife, carver, cleaver, clam knife...) or happily content that you don't. My favorite chef knives are made by Shun, Ryusen (Blazen), Yoshikane, Masahiro, Forschner, Nenohi (Nenox), and Takeda Hamono. My favorite parers are made by Shun and Forschner (though I really only use the Shun one).

 

[LedSled]

Looking to buy a medium to high end set for the kitchen which will include steak knives.

Thom's comment on steak knives "you'll always be the only one at the table who appreciates their craftsmanship" is spot on.

Also, using a fine edge on a ceramic plate is a crime. With my Corelle, I use cheap serrated Walmart knives at 50 cents apiece. For use with a good steak knife, I went to GrillLovers.com for their acacia wood steak plates.