Looking for a first chef's knife

A

ahoundog

Joined
Dec 30, 2015
Messages
3
I'm looking for a first chef's knife and have a budget of around $200, willing to spend up to $240 maximum. The characteristics I'm looking for include:

  • Overall Japanesse style (explained in the following 2 points)
  • thin blade - 10-14 degree grind is ideal
  • A unique, non-Western handle style such as the Shun Fuji Chefs Knife's handle. I don't fancy the plain black riveted look on a knife handle but I'm just fine with a fancier African Blackwood or Desert Ironwood handle as these grains are very beautiful.
  • Can still be Japanese style and ergonomically formed, such as
  • tall blade (dimension from blade edge to spine)
  • large, thick handle - no less than 5.5 inches as I like to have a sturdy grip on the knife
  • concave bolster for an easy pinch grip
  • 58-60 Rockwell hardness scale interior steel - I've mostly read that this is a great balance between edge retention and chip resistance as long as the knife is treated well and dried immediately after use (to prevent corrosion)
  • Dimpling/hammering to prevent food from sticking. I would prefer a random-looking dimpling to the classic hollow-ground dimpling that many German blades feature as it's just so boring.
  • Damascus pattern preferable (although if this is present I would only like it to be a result of steel folding (minimum 15 layers per side) and not simply printed on (which often signifies a cheap knife and fades with time)
  • an upward or straight angled handle to give plenty of knuckle clearance from the chopping board
  • Chef's style with curved cutting belly, not Santuko

The knives I've considered so far (to give you a visual sense of my style preferences) are:
  • Bob Kramer 8″ Carbon Steel Chef Knife by Henckels: --- I fell in love with this one but it's just out of my price range
  • Shun Fuji 8" Chef Knife --- I'm considering this one even though it's overpriced because of the hammering/dimpling in the blade which really helps food from sticking. Check out the video on the page to see how easily tiny onion pieces fall away from the blade.
  • Shun Classic:---meets all my criteria, gets the job done cheap, but it's nothing special.
  • Shun Sora: --- same as above, again, nothing special. But cheap!
  • Okami Nakama:

Any comparison between these listed would be stellar!


The above items are all for an ideal world but I am open to suggestions. I've spent the whole day researching and many hours before that and have discovered that Shun's mass produced knives tend to be overpriced for what they are with lots of forum users saying they "have plenty of other better quality knives in mind for that kind of money", but never mention what they are. Any wowing suggestions that meet most or all of the above criteria? Thanks in advance :)
 
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I have edited your post to remove the links.
 
This is why when knife forums was bought out by these guys all the kitchen knife members left. They try to control the conversation and only allow the makes that pay them get any attention. Not open and free here! Go elsewhere if you want open discussion. Here its like a dictatorship
 
Ummm, as best as i can tell, the Blade Magazine people bought out that other forum, not Spark and company. Hence the ads for Blade on the website. Also, the reason that those folks left was due to excessive butthurt from what I heard and their "sales rules" on their new forums (plural now. More butthurt) are MUCH tighter than the ones hereon BFC. You have to be a friend of whoever and pay big money to sell over there. Please make sure you know what you are talking about before you make your first post. ;)
nsunami said:
This is why when knife forums was bought out by these guys all the kitchen knife members left. They try to control the conversation and only allow the makes that pay them get any attention. Not open and free here! Go elsewhere if you want open discussion. Here its like a dictatorship
Click to expand...
 
Thanks for the clarification jdm61 :) When you say "that other forum" which one are you referencing? I want to ensure that I avoid that one in addition to this one in the future. Thanks!
 
I'd take a look at these knife makers all paid but making some nice knives, Tossik, Natian the machinest. Best of luck with your quest.
 
Send me an e-mail. I can do a custom in your price range but it won't be Damascus or San Mai. I can exceed your specs on steel and geometry quite easily. My e-mail is in my profile.
 
You got the forum right. My bad. BUT, IIRC, that ITK blew up before the Blade people bought that big forum. Apparently, the "lead dog" on that subforum was a major vendor and the guy who started the new forum was another vendor and there was friction. The THIRD forum was started when the other guy sold the SECOND forum to some other guy whose other forums cater folks like the home brewing and goat/chicken breeding crowds as best as I can tell. Hell, I lost track AND interest.
ahoundog said:
Thanks for the clarification jdm61 :) When you say "that other forum" which one are you referencing? I want to ensure that I avoid that one in addition to this one in the future. Thanks!
Click to expand...
 
ahoundog said:
I'm looking for a first chef's knife and have a budget of around $200, willing to spend up to $240 maximum. The characteristics I'm looking for include:

  • Overall Japanesse style (explained in the following 2 points)
  • thin blade - 10-14 degree grind is ideal
  • A unique, non-Western handle style such as the Shun Fuji Chefs Knife's handle. I don't fancy the plain black riveted look on a knife handle but I'm just fine with a fancier African Blackwood or Desert Ironwood handle as these grains are very beautiful.
  • Can still be Japanese style and ergonomically formed, such as
  • tall blade (dimension from blade edge to spine)
  • large, thick handle - no less than 5.5 inches as I like to have a sturdy grip on the knife
  • concave bolster for an easy pinch grip
  • 58-60 Rockwell hardness scale interior steel - I've mostly read that this is a great balance between edge retention and chip resistance as long as the knife is treated well and dried immediately after use (to prevent corrosion)
  • Dimpling/hammering to prevent food from sticking. I would prefer a random-looking dimpling to the classic hollow-ground dimpling that many German blades feature as it's just so boring.
  • Damascus pattern preferable (although if this is present I would only like it to be a result of steel folding (minimum 15 layers per side) and not simply printed on (which often signifies a cheap knife and fades with time)
  • an upward or straight angled handle to give plenty of knuckle clearance from the chopping board
  • Chef's style with curved cutting belly, not Santuko

The knives I've considered so far (to give you a visual sense of my style preferences) are:
  • Bob Kramer 8″ Carbon Steel Chef Knife by Henckels: --- I fell in love with this one but it's just out of my price range
  • Shun Fuji 8" Chef Knife --- I'm considering this one even though it's overpriced because of the hammering/dimpling in the blade which really helps food from sticking. Check out the video on the page to see how easily tiny onion pieces fall away from the blade.
  • Shun Classic:---meets all my criteria, gets the job done cheap, but it's nothing special.
  • Shun Sora: --- same as above, again, nothing special. But cheap!
  • Okami Nakama:

Any comparison between these listed would be stellar!


The above items are all for an ideal world but I am open to suggestions. I've spent the whole day researching and many hours before that and have discovered that Shun's mass produced knives tend to be overpriced for what they are with lots of forum users saying they "have plenty of other better quality knives in mind for that kind of money", but never mention what they are. Any wowing suggestions that meet most or all of the above criteria? Thanks in advance :)
Click to expand...
As you stated stay away from the Shun stuff is overpriced and the steel sucks these days.

There are many good values out there. The Takamura Migaki R2 Gyuto 210mm, for example, is a great knife. I have the Santoku and its a great performer, good steel and sharpens well. The Tojiro knives can be a very good value if you sharpen your own knives.
 
The Zwillng Kramer Essentials knife is in your range as is the Misano UX10, with made form AEB-L. Only problem is that they have western handles. The Richmond AEB-L knives are available with the wa handle.
 
I can say the the Zwilling offerings are IMHO a poor value. I see quite a few come through the shop. A pretty knife that really isn't worth the price. The Richmond knives are another example of the same. Just not as appealing to the eye.
 
So what would be appealing?
pjwoolw said:
I can say the the Zwilling offerings are IMHO a poor value. I see quite a few come through the shop. A pretty knife that really isn't worth the price. The Richmond knives are another example of the same. Just not as appealing to the eye.
Click to expand...
 
Ive use a Anryu with hammered stainless cladding and blue#2 core. I liked the knife and it meets most if not all of your criteria. Does not have a concave bolster like you describe, it is a standard wa handle. I did find a pinch grip comfortable though.
 
ahoundog said:
Do you have a recommendation for where I should post regarding my search?
Click to expand...
trying different approach to issue. what are you currently using for a chef's knife? what about that knife do you like? what about that knife do you hate? do you have physical issues that effect using a knife(i have arthritis so i like a larger handle than most) are you a professional cook or home chef who likes a sharp knife? are you going to sharpen yourself or send it out? i would check out the knife makers here, then google knife forums and see what else is out there.
scott
 
I make a 7.5" Chef's that is pretty close to this, but you won't find anything custom/handmade in that price range that is Damascus.

ahoundog said:
I'm looking for a first chef's knife and have a budget of around $200, willing to spend up to $240 maximum. The characteristics I'm looking for include:

  • Overall Japanesse style (explained in the following 2 points)
  • thin blade - 10-14 degree grind is ideal
  • A unique, non-Western handle style such as the Shun Fuji Chefs Knife's handle. I don't fancy the plain black riveted look on a knife handle but I'm just fine with a fancier African Blackwood or Desert Ironwood handle as these grains are very beautiful.
  • Can still be Japanese style and ergonomically formed, such as
  • tall blade (dimension from blade edge to spine)
  • large, thick handle - no less than 5.5 inches as I like to have a sturdy grip on the knife
  • concave bolster for an easy pinch grip
  • 58-60 Rockwell hardness scale interior steel - I've mostly read that this is a great balance between edge retention and chip resistance as long as the knife is treated well and dried immediately after use (to prevent corrosion)
  • Dimpling/hammering to prevent food from sticking. I would prefer a random-looking dimpling to the classic hollow-ground dimpling that many German blades feature as it's just so boring.
  • Damascus pattern preferable (although if this is present I would only like it to be a result of steel folding (minimum 15 layers per side) and not simply printed on (which often signifies a cheap knife and fades with time)
  • an upward or straight angled handle to give plenty of knuckle clearance from the chopping board
  • Chef's style with curved cutting belly, not Santuko

The knives I've considered so far (to give you a visual sense of my style preferences) are:
  • Bob Kramer 8″ Carbon Steel Chef Knife by Henckels: --- I fell in love with this one but it's just out of my price range
  • Shun Fuji 8" Chef Knife --- I'm considering this one even though it's overpriced because of the hammering/dimpling in the blade which really helps food from sticking. Check out the video on the page to see how easily tiny onion pieces fall away from the blade.
  • Shun Classic:---meets all my criteria, gets the job done cheap, but it's nothing special.
  • Shun Sora: --- same as above, again, nothing special. But cheap!
  • Okami Nakama:

Any comparison between these listed would be stellar!


The above items are all for an ideal world but I am open to suggestions. I've spent the whole day researching and many hours before that and have discovered that Shun's mass produced knives tend to be overpriced for what they are with lots of forum users saying they "have plenty of other better quality knives in mind for that kind of money", but never mention what they are. Any wowing suggestions that meet most or all of the above criteria? Thanks in advance :)
Click to expand...
 
If you're looking for a first chef's knife, Korin is a good place to start. They deal exclusively in Japanese made knives. You should be able to fins something to your liking there. If you don't want to break the bank and you don't want to have to care about it too much, When I was a professional cook, I had an 8" Victorinox hybrid chef's knife with the fibrox handle which was very thin bladed, held a very fine edge and lasted me years of day in-day out use doing everything that professional kitchens do with knives. I think I paid $40 for it. It turned out to be a terrific value. That said, the Togiharu 10.5" Virgin Carbon Gyuto is the best performing chef's knife I've ever seen relative to its $150 price tag.
 
Talk to Willie and Silverthorn. they make some great stuff. One reason I only use custom knives is that, no matter how small a company, its still a company. Guys who work in their shop to provide a knife arent focused on making the big bucks. Trust me, if you want the big bucks you DO NOT make knives. They are trying to provide the best knife possible

The other advantage is there is no accountability like a custom maker. Dented a handle? they'l fix it. Handle losing its luster? They'l buff it. Trust me, its nice to know your blade is backed up by a real person, not a company.
 
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