New apartment need knives!!!

T

tjiscooler

Joined
Mar 17, 2008
Messages
530
Hey all! I just moved I to a new place and have zero cooking equipment. Have a pan and a pot basically. I need some good knives though and I'm willing to invest a bit and do it right the first time.

So can you recommend me where to start? Not really sure what I'll need. Was lookin at the shun ken onions and they look great.

I'm thinking around 200 or so is my limit per knife. Need one large chef knife and maybe a medium Japanese styled blade as well. I think I already have a pairing knife and a small cleaver somewhere in storage.

ThAnks guys!!
 
I have a set of the Esee/Becker kitchen knives - they are way better than you would expect for the price.
 
If your not in hurry, look at the "knife makers for sale" area under kitchen knives here on the forums. Maybe buy one and keep your eye's peeled for the next. There is so many good custom makers here that make quality knives for a reasonable price that are one of a kind.
 
$200 per knife gives you a LOT of options. Take your time and look around. See if you can handle the different styles/shapes. I see you're in Conn., so you can go to Chef's Emporium or Williams Sonoma. Sometimes more expensive doesn't equal better. I'm almost ashamed to admit it but my favorite chef's knife is a $50 Chicago Cutlery piece that somebody gave me years ago. I have others that cost 6 or 7 times as much, but that knife works the best for me. The shape and 'feel' of the knife works for me. It might be of a lesser steel, but it gets me through a weeks worth of lunch and dinner prep between touch ups and stays razor sharp the whole time. I keep toying with idea of trying to find a maker that I can send it to as a pattern for a piece in a nice carbon steel and burl scales...

ETA: I reread my post and wanted to add this: When I was suggesting you find somewhere to handle the knives, I wasn't trying to take anything away from any of the makers here. I was just trying to say finding a size/shape/weight that works and going from there is good idea.
 
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gine is correct, I could make you pretty much anything you want for $200 per knife, maybe even less. If you're interested use the contact info. below to get in touch with me.
 
Hi.

I'd be looking at a Wusthof 8in\9in\10in Chef's knife as a primary. with a smaller Santuko or Utility Japanese for other.

I have an 8in Wustof near 40 yrs old and just replacing with another (in mail). with, In Japanese, a 6in Santoku and a 5 or 6 in Utility. Tojiro MAC. and Masamoto are a good start.
The feel and steel in those blades have to be felt. Laminated blades. Light as a feather
and SHARP. Like you could never get a US\European knife if you tried.
believe me I've tried and after near 60 yrs hunting skinning and working for a few in meatworks as a boner.
I can sharpen knives.
I recommend the Wustof as an all day every day cooks knife that you can't kill. and on net they ain't too exxy.
Japanese do same but not so "tough" (thick in blade).
But if you want "sharp" you can't touch the Japanese laminates...Specially the single sided carbons.
They are the next step up in knife blades.
Have fun
 
Boker USA Saga Chef knife is about $100
Buck Chef knife for $50
CASE XX and Victorinox can be bought for even less. I'm sure Henckels and Wusthof have some great knives if you can find them in your price range.

After moving into my apartment with my wife I kept an eye out in the kitchen/silverware section of thrift stores. I ended up buying two Victorinox knives for something like 75cents each.;)
 
Misono gyuto and sujihiki (will easily serve as pairing).

When you want, upgrade to masamoto gyuto and sujihiki.
 
200mm Gyuto
160mm Wa-bocho / Funayuki

Company is whatever you find in that price range. A few makers off the top of my head that may offer knives in that price range:

-Takeda
-Watanabe
-Hinoura
-Carter (KU line only, other series the price is a lot higher)
 
I say you don't need a full set. I work in a kitchen and I think you only need a good Chef knife 10", a utility knife such as a santoku/vegetable knife, and finally you need a good paring knife. I personally like Japanese steel. Shun and Global are my personal favorites.
 
In my opinion, the 3 essential knives are:
- Large chef's knife / Gyuto
- Thin Chinese cleaver, or a Nakiri Bocho
- Paring knife

Optional knives are:
- Thick Chinese cleaver (meat cleaver), or a Becker/ESEE for the same purpose
- Set of steak knives for guests, unless you want to give every guest a different pocket knife to use
 
Thanks for all the help I'll looking to all of those for sure. I just got my internet running here so I haven't got a chance to read this in weeks haha.

Also will look into your custom offer as well Mr. Sanders.
 
tjiscooler said:
Thanks for all the help I'll looking to all of those for sure. I just got my internet running here so I haven't got a chance to read this in weeks haha.

Also will look into your custom offer as well Mr. Sanders.
Click to expand...

JMHO, get a few cheap basic knives to get by with and at the same time order a real hand made knife from an American maker. Williams-Sonoma is a nice store to look around in, but $150 or more for a 4" carbon steel paring knife. my local store has a strict look but dont touch policy. You can find makers on this forum or just google something like handmade butcher knife. are knives made on the other side of the big ponds bad? no, but if you look closely in your own back yard, you will find blades as good or better for the same money. again, JMHO
the old sailor
 
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