Kitchen knives for the non-pro, non-home-chef normal person

Yeah avoid shun! !! Mine was so chippy I thought my technique was wrong. Their vg10 is as brittle as chalk, mine was chipping on deep fried items!

I have one custom kitchen knife, while good, in my mind it'd be difficult to surpass a konosuke or masamoto in quality and geometry.

I will get a few more customs though.
 
If you can find a 180mm gyuto in your preferred brand sounds like that would meet your needs. I like Misono molybdenum for home use. Chef knife and paring "set" can almost all of your kitchen tasks. If you can't find 180mm chef pattern, Henckels/Miyabi has 6" utility blades you could consider. Japanese 6" petty are generally too slender to sub for a chef knife.
 
As Both a Maker and sharpener of knives I agree that Shun leaves their VG-10 way to hard.
I get more chipped up Shun come in the door for sharpening and ?? questions than any other brand of Japanese knife or any brand period.

I always custom fit the handles of my custom knives to my customers hand size and requests. There are many "Great" knife blades of many brands available. If it's not comfortable in your hand? You won't like the knife, period.
 
Shun also has terrible choices of handle material.

It is soooo slick, not in a good way. I'm constantly adjusting my grip.

Only WA handles for me from now on.
 
Reading this made me fall in love with all presented food and no doubt they are delicious. Regarding knoves, I too say japanese ones are preferred.
 
Rhinoknives1 has it right. If it not comfortable in your hand, you won't like it. One of my kids has small hands (she is 25). I made her a knife and fit the handle to her hand. She really likes it and uses it a lot.

I mainly use four knives in the kitchen. A modified chef's knife, boning knife, paring knife and a slicer. Only the paring knife and slicer match.

Ric
 
I agree with a few of the prior posts, two brands that I use a lot are Kasumi and Tamahagane. These are very sharp and hand finished and both balanced almost perfectly. I get mine at this site as they give us Chefs a deal ; http://chefdepot.com/cutlery.htm
As far as Global, they are very nice too. Shun are too thin and the edges can crack or chip easily, overpriced crap.
Get cooking !
Chef Hans
 
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