Kitchen knives

[Flashpoint]

Well, whatever you get you need to add an Ulu to the mix. They're really pretty versatile and because the handle is over the blade you can really get a lot of force behind a cut if need be.

Not mine BTW.

 

[Gator97]

If you are willing to take care of your kitchen knives and maintain them, then Japanese knives are very good performers.
Shuns are fine, but I think you can get better knives for that price range.

And, don't buy a set. In 99.99% of the cases you will end up with something in it what you don't need.

Minimal selection would be Chef's knife 8"-12", small paring knife 3-4" and serrated bread knife. i've started with that 7-8 years ago. Worked out pretty well.
For bones and other harsh stuff, you will need another knife. Meat cleaver, if you want to buy it. I was always getting by using my Busses and other combat knives though. Even today, when I have ~30 kitchen knives I still don't have a meat cleaver. Using SRKW ratchet and works just fine. BTW, can be used as Ulu too.

P.S. Don't fall for the forged-bolstered-full-tang BS, especially if you are on the budget.

 

[Mongo1958]

Yes indeed, ergonomics is important. That's why I like the classic style. They are what I'm used to and the style that I like the most.

Here is a set that I like a lot. It's pretty pricey but they are Kershaw Shuns.
I know I seem a little wishy washy but there are so many choices...

What do you all think of it? I like Kershaw products a lot. I have 3 Blur folding knives, they very well made.

 

[Mongo1958]

If you are willing to take care of your kitchen knives and maintain them, then Japanese knives are very good performers.
Shuns are fine, but I think you can get better knives for that price range.

And, don't buy a set. In 99.99% of the cases you will end up with something in it what you don't need.

Minimal selection would be Chef's knife 8"-12", small paring knife 3-4" and serrated bread knife. i've started with that 7-8 years ago. Worked out pretty well.
For bones and other harsh stuff, you will need another knife. Meat cleaver, if you want to buy it. I was always getting by using my Busses and other combat knives though. Even today, when I have ~30 kitchen knives I still don't have a meat cleaver. Using SRKW ratchet and works just fine. BTW, can be used as Ulu too.

P.S. Don't fall for the forged-bolstered-full-tang BS, especially if you are on the budget.

Would you, if you're willing, recommend a 3 knife set that would be around $200? I use 3 knives the most. (Chef, Pairing, and Bone). I like the classic knives more than anything else. Any suggestions will be welcomed.

Thanks

Van

 

[Absintheur]

With just a little bit of shopping you can get a very nice four knife set of the Calphalon Kantana series for under $200.00.

from top to bottom...
HONESUKI - The Honesuki is a traditional Japanese poultry boning knife. The slim blade of the knife is ideal for boning chicken breasts and thighs.
Paring knife
6 inch chef's knife
NAKIRI - The Nakiri is a traditional Japanese vegetable cleaver. I couldn't live without mine.

 

[Mongo1958]

WOW! Very nice set! Do they make an 8 inch or 10 inch chef? My current chef is an 8 inch but I've always wished it were a 10 inch chef?

 

[SShepherd]

With just a little bit of shopping you can get a very nice four knife set of the Calphalon Kantana series for under $200.00.

from top to bottom...
HONESUKI - The Honesuki is a traditional Japanese poultry boning knife. The slim blade of the knife is ideal for boning chicken breasts and thighs.
Paring knife
6 inch chef's knife
NAKIRI - The Nakiri is a traditional Japanese vegetable cleaver. I couldn't live without mine.

I have 2 of those set..picked them up at a "linnen and things" store in a going out of business sale for cheap. They're actually pretty nice knives and can take a really sharp edge.

 

[Flashpoint]

Yes indeed, ergonomics is important. That's why I like the classic style. They are what I'm used to and the style that I like the most.

Here is a set that I like a lot. It's pretty pricey but they are Kershaw Shuns.
I know I seem a little wishy washy but there are so many choices...

What do you all think of it? I like Kershaw products a lot. I have 3 Blur folding knives, they very well made.

I like'm, but then you probably already knew that.

My first thought when I got mine was, these are just giant straight razors. I haven't had mine long enough to see how well they will keep that edge, but I'm not expecting any issues.

 

[Gator97]

Would you, if you're willing, recommend a 3 knife set that would be around $200? I use 3 knives the most. (Chef, Pairing, and Bone). I like the classic knives more than anything else.
Van

I've never seen a set comprised of those 3 knives you named. However, I'm pretty sure you can get 3 knives you picked under 200$. Besides, are you looking for western of Japanese knives? Classic can be either one of them.
If western, then I think Messermeister San Moritz Elite line will fit your bill. The three you named will be approx. ~200. I don't own those, but I bought those for a friend and sharpened them few times. Quality is good, initial edges were considerably better than any Wusthof or Henckel I've ever handled.

As for the Shun set above, I'd skip the utility knife in the middle. In the past, I've bought my share of kitchen utility knives, and eventually figured out that there wasn't much use of them. Somehow, based on utility/hunter knives experience, I thought utility knives in the kitchen would be very versatile too. Not really the case.

P.S. If you get a chance, read Chad Ward's book "An Edge In The Kitchen". Excellent book. I wish he wrote that 10 years ago when I was just starting with my kitchen knives. That'd save a a lot of time and money for me.I had to find out bunch of things hard way and pay for it too

 

[Mongo1958]

I've never seen a set comprised of those 3 knives you named. However, I'm pretty sure you can get 3 knives you picked under 200$. Besides, are you looking for western of Japanese knives? Classic can be either one of them.
If western, then I think Messermeister San Moritz Elite line will fit your bill. The three you named will be approx. ~200. I don't own those, but I bought those for a friend and sharpened them few times. Quality is good, initial edges were considerably better than any Wusthof or Henckel I've ever handled.

As for the Shun set above, I'd skip the utility knife in the middle. In the past, I've bought my share of kitchen utility knives, and eventually figured out that there wasn't much use of them. Somehow, based on utility/hunter knives experience, I thought utility knives in the kitchen would be very versatile too. Not really the case.

P.S. If you get a chance, read Chad Ward's book "An Edge In The Kitchen". Excellent book. I wish he wrote that 10 years ago when I was just starting with my kitchen knives. That'd save a a lot of time and money for me.I had to find out bunch of things hard way and pay for it too

You seem pretty savvy so I'd like to ask you about the unusual lines and waves in the metal. Is it a laminated surface or is it caused by the heat treatment or some other reason?

 

[stitchawl]

Nobody asked you what foods you'll be cutting! Different cooking styles favor different sized blades. If you rarely cook large roasts or large fowl you'll have little need for a large carving knife. If you cook predominantly Asian foods, a really cheap Chinese carbon steel cleaver from a Chinese hardware store will handle ALL your cooking chores once you learn how to use it correctly. For my cooking, I use an 8" French knife by Henckels (if buying H, be sure there are TWO stick figures on the blade, not one!) and a 4" Henckels parer. These two handle 80% of my kitchen needs. I also use a Chinese cleaver (18%) and sometimes a bread knife (2%.) Neither of those two cost more than $10. The cleaver was bought in a hardware store in the Chinatown section of Montreal and the bread knife came from K-mart. I have several other larger French and Japanese knives but they never get used. I bone chicken with the paring knife or cleaver, and cut up a lot of foods with scissors. My wife likes her Henckels Santuko. While it's fun to have custom made knives, expensive hand forged knives, and famous big brand blades, keep in mind that these are tools. All they really need to be is comfortable, effective, and long lasting. You don't have to sell your first born child (despite the temptations) to get effective kitchen knives.

Stitchawl

 

[Mongo1958]

Nobody asked you what foods you'll be cutting! Different cooking styles favor different sized blades. If you rarely cook large roasts or large fowl you'll have little need for a large carving knife. If you cook predominantly Asian foods, a really cheap Chinese carbon steel cleaver from a Chinese hardware store will handle ALL your cooking chores once you learn how to use it correctly. For my cooking, I use an 8" French knife by Henckels (if buying H, be sure there are TWO stick figures on the blade, not one!) and a 4" Henckels parer. These two handle 80% of my kitchen needs. I also use a Chinese cleaver (18%) and sometimes a bread knife (2%.) Neither of those two cost more than $10. The cleaver was bought in a hardware store in the Chinatown section of Montreal and the bread knife came from K-mart. I have several other larger French and Japanese knives but they never get used. I bone chicken with the paring knife or cleaver, and cut up a lot of foods with scissors. My wife likes her Henckels Santuko. While it's fun to have custom made knives, expensive hand forged knives, and famous big brand blades, keep in mind that these are tools. All they really need to be is comfortable, effective, and long lasting. You don't have to sell your first born child (despite the temptations) to get effective kitchen knives.

Stitchawl

I carve a turky twice a year and the chefs knife with a paring knife does a good job. I very rarely use a bread knife and don't want one.

"These two handle 80% of my kitchen needs". I think I fall into that case too.

" I also use a Chinese cleaver". Yes, one day I'll get one too but not now.

"All they really need to be is comfortable, effective, and long lasting. You don't have to sell your first born child (despite the temptations) to get effective kitchen knives".

Good point!

Thanks

Van

 

[Gator97]

Is it a laminated surface or is it caused by the heat treatment or some other reason?

On Shuns it's the lamination line, you're correct.

Also, when you're looking for 2-3 blades as a complete kitchen setup, there isn't much to consider about your food habits, unless, it's something very peculiar, IMHO.
Chef's knife is obvious choice and so is the paring one.

As they say, if you become good with Chukabocho(Chinese Cleaver) it'll be your main knife, but so far I only use it for veggies and other chopping(not axe style).

 

[stitchawl]

[SNIP]

As they say, if you become good with Chukabocho(Chinese Cleaver) it'll be your main knife, but so far I only use it for veggies and other chopping(not axe style).

For several years it was the ONLY knife I used. I never used it for chopping through bones... it was a lighter style cleaver, but it worked for all my kitchen needs from mincing (or rather smashing) garlic to boning a chicken to cutting up veggies. Perfect for slicing pockets into chicken breasts or veal for ham and cheese!
It takes the place of a knife, a spatula for transferring food from chopping block to wok, hammer for tenderizing, and carving knife.

Stitchawl

 

[Gator97]

Nice I'm definitely not at that level. I can't see how to use that thing for carving, or boning. But for vegetables that works so well, including the fact that it's so convenient for scooping the food from the board.

 

[antonio_luiz]

You seem pretty savvy so I'd like to ask you about the unusual lines and waves in the metal. Is it a laminated surface or is it caused by the heat treatment or some other reason?

These knives are laminated - 33 layers with a VG10 core and outer layers are SUS410 stainless. Comes with knife care and use leaflet - Not recommended for dishwasher. The cutting edge is ground to 16 degress rather than the more common 22-26 on European chef knives - for this reason they cut very well but Shun advises "Therefore do not use to cut through bone as this will cause the knife to chip"

The 3 piece gift set works out considerably cheaper than buying the knives individually so they're better value even if you never use the utility

Shun also offer a 3000/8000 grit water stone for honing the edge

 

[stitchawl]

Nice I'm definitely not at that level. I can't see how to use that thing for carving, or boning. But for vegetables that works so well, including the fact that it's so convenient for scooping the food from the board.

Different parts of the blade for different chores. For example, using the heel of the blade for paring, the toe for boning, the full belly for chopping veggies and slicing. When you use a Chinese cleaver you don't hold it the way you would with a French knife. Only the last two fingers are on the handle while the thumb and first two are holding and controlling the blade.

Stitchawl

 

[fujita yuji]

I use Misono gyuto and Aritsugu small (17cm) basically.

Both are not stainless, covered with patina.

 

[C.S. Graves]

Well, whatever you get you need to add an Ulu to the mix. They're really pretty versatile and because the handle is over the blade you can really get a lot of force behind a cut if need be.

:thumbup: for ulus. The rocking motion becomes second nature after a short time using one. Mincing is super easy, and I find myself going through carrots faster than with a converntional kitchen knife...

 

[panch0]

I use this Takach Forge knife for out doors and kitchen use. Tough as nails.