Kitchen Knives

Liveitloud

Liveitloud

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Jul 1, 2006
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So I own a few Wusthof knives and have been pretty happy with them but was looking for something that had quality as well as economic. I have seen Global, Shun and some of the higher end knives but was wondering what you used in the kitchen.

I was looking at the Furi knives that I believe use the same steel as Spyderco Byrd line. Wondering if anyone had any experience with them or just some general conversation about what works on the cutting board. Thanks
 
I am very happy with my Gyuto KC102 Kanetsune. It is much more superior to compare with what I used on kitchen before (henkels and Spyderco). I use it for about two years, it slice like a laser and edge retention is outstanding. Core is VG10, the same steel like on Yang, but for some reasons Yang required much more frequent sharpening than K102.
 
I've got my "Holy Trinity" of Shuns, 8" chef's, 4" paring and 9" bread and I absolutely love them. The ergos and edge retention are nothing short of spectacular. It seems like a lot of people shy away from them due to the high price tag, but if you shop around you can find these knives for a good chunk under $100 each. ( I believe I paid around $80, $55 and $90 for the three I have...)
My Dad has a set of Furi coppertail santokus that he likes, but when I'm at his place and use them I personally don't like the balance of them and the handles are a little thin and uncomfortable for my hand, and out of the box they were nowhere near as sharp as the Shuns.
 
I had the same dilemma and I ended up going with a Global 7" Asian Chef knife that I got for $51 on ebay. I love it. Razor sharp, comfortable handle and easy to clean. I bit light but I am getting used to it.
 
I've been using 7 years Wenger's Swibo series knives. Excellent knives. My brother has used them far longer than I have. Perhaps best value (at least in Europe) when you're looking good quality kitchen cutlery with a budget.
 
I use a mix of Hiro, Fallkniven, Bark River, Misono and the remnants of two, 20 year old sets, of Henkels.

All of these knives perform exceptionally well.

Kevin
 
71rockstar said:
My Dad has a set of Furi coppertail santokus that he likes, but when I'm at his place and use them I personally don't like the balance of them and the handles are a little thin and uncomfortable for my hand, and out of the box they were nowhere near as sharp as the Shuns.
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I have 2 Furi Pro Coppertail Santokus, 5" and 7" and I love them, they are extremely sharp and hold an edge. :D:thumbup:
 
Picked up a large chef knife by F Dick at the Goodwill for 2.00 and it worked quite well. Sharpened up to a razor. Gave it to a friend since he didn't have a good knife.
 
Hey thanks for all the responses. I always start a mission out looking to save money but the more I have looked the more I am liking the Shuns, Globals and a few others. I saw an interesting video that Alton Brown had done on the Shuns that really peaked my interest.

My 3 Wusthofs are a chefs, Santoku and paring. I haven't been just thrilled with them. They are just okay. I think if you are going to drop 60-100 on kitchen knives you should feel a little better than okay about them.

The chefs knife is big, clunky and doesn't have balance IMO. I have found that it doesn't hold an edge very long but sharpens up quickly. I have also noticed some superficial surface rust on it.

I am also looking for some good serrated steak knives. Thinking the Furi might be a good option for that but after researching the Furi line for their kitchen line, it is looking more and more like a step below Wusthof.

So many choices.
 
The newest Ikea knives use VG-10 as well. Had a look at them and they seem rather nice. Decently priced as well.
 
I use a chef’s knife more frequently and for more tasks than any other knife…combined. My other knives are just for tasks that a chef’s knife can’t or doesn’t do well.

Go the extra mile for the knives you use the most, and if needed realign your budget… A chef’s knife and Santoku are responsible for the same tasks; you really don’t need both. Also, high end steels aren’t necessary for paring knives as they normally aren’t used against a cutting board or for difficult items, and those with hard, rigid blades actually don’t follow contours well. Steak knifes with high end steels aren’t a good thing either; as they’re used against a dinner plate and are often treated like flatware.
 
Have goten my GF three different size Shuns over the last couple of years. She likes them - I don't like finding her pounding them thru frozen chickens.
 
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