One knife for the kitchen

1 knife for the kitchen probably a tojiro santuko or gyuto. Also keep an eye on siva0710 on ebay. He is a knife sharpener in nagasaki and he sells some great knives for cheap.
 
AGR has a nice selection

http://www.agrussell.com/knives-production-ag-russell-kitchen-knives/c/3124/


I've been eyeing this one in particular:

10" Chef VG-10 Damascus
AGKDM-10GGx.jpg
 
I too would recommend two knives but the I get heartburn when anyone recommends standard knives like Wustoff. They are way overpriced for the crappy steel that they use. Look for a custom makers carbon chef knife for <$100 and then pick up a Opinel paring knife for ~$8. That is a great combinination.
 
tomsch said:
I too would recommend two knives but the I get heartburn when anyone recommends standard knives like Wustoff. They are way overpriced for the crappy steel that they use. Look for a custom makers carbon chef knife for <$100 and then pick up a Opinel paring knife for ~$8. That is a great combinination.
Click to expand...

I noticed that all they had to say about the steel is that it's "high quality stainless." Kind of a red flag there. Thanks for the heads-up
 
JTR357 said:
AGR has a nice selection

http://www.agrussell.com/knives-production-ag-russell-kitchen-knives/c/3124/


I've been eyeing this one in particular:

10" Chef VG-10 Damascus
AGKDM-10GGx.jpg
Click to expand...

Nice, but can you get this for <$100.00 ?

Regarding Victorinox/Forschner? Mighty fine knives. Best part is that you don't feel as if you must baby them the way your would a >$100 knife.

About the single knife comment? Not sure I'd want to dice veggies with a smaller paring knife, nor would I want to bone a hunk of meat with a 10" chef's knife. And never mind the idea of slicing a baguette without a bread knife. Sure, a mid-sized utility knife works fairly well for a number of things, but I still want to own at least 2 or 3 kitchen knives.
 
Ok people - Don't laugh...if I had to use ONE knife in the kitchen....it would be my cheapie Anolon Advanced 7" Santoku. German CrMoV steel, ice hardened - but made in China. It looks "Asian" but feels German. I chop, dice, mince, slice, everything with it when I'm in a hurry.

It's heavy, it's cheap, it's well-designed and balanced. Takes and holds an edge pretty well. Also gets scarred up finish if you drag it across your magnet holder or other hard objects. Pretty sure it has a lifetime warranty (think I bought it at Macy's) but I'm also pretty sure I'll never need the warranty. It also has a kullenschliff edge, and its the only knife I own that does - but I plan on owning others with this feature soon.
 
I bought myself a ken onion 8 inch or 10 inch chefs knife, after I saw how my wife was handling it, I bought her one of those kershaw colored santoku's. The Santoku was very cheap, and I use it alot and have been very impressed with its edge holding.
 
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