Please recomend fixed Blade kitchen style knife

H

HighTen

Joined
Aug 28, 2004
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139
I'm looking for a fixed blade knife that is like the style of a kitchen chef knife. I'm trying to get around the not-so-good steel I've found in many stainless kitchen knives. I have something in mind like the TOPS Pasayten. Good steel and that kind of shape where you can slice on a cutting board and your hand won't get in the way. So basically, good steel + chef knife design. :) Thanks
 
Also consider the Spyderco Perrin. I've heard it shines in the kitchen (hell, I understand it's based on "WWII French Commando knives", which were generally just chef's knives carried as improvised weapons).
 
Thanks! This is just what I was looking for, some other options I wasn't aware of!
 
spyderco makes actual kitchen knives. also, You can look at the temperance-it has that look, but it is a little thick fo kitchen duty. I use a henckels santoku, and it does need to be touched up,, but it is easily my favorite.
 
If price isn't an object you can get one of these:

http://www.bladeart.com/artists/th_rinaldi/th_rinaldi.htm

I don't have this model but I have two other Rinaldi knives and recommend him as a maker.

On the inexpensive side, if you are looking for something to use in the kitchen and don't need stainless, the Old Hickory line by Ontario is made from 1095 and is cheaper than most kitchen knives. They should hold an edge better than most kitchen knives costing much more but you'd have to take care of them. http://www.knivesplus.com/OLD-HICKORY-KNIVES.HTML
 
On the Benchmade 180 (Outbounder)...

Genevieve has one, and it's a beautiful little knife that feels good in the hand (it also has a lot of "personality" as far as I'm concerned). Be careful about buying it sight-unseen, though. It's a goodly bit smaller than I expected from on-line photos.
 
Are looking for a kitchen knife or just that blade shape? If you are looking for a kitchen knife read below.

As a guy who cooked for a living for 15 years...go to you local resturant supply store, they should have a decent selection of chefs knives, get a Forschner or a Dexter-Russel chef's knife in the largest size you can comfortably handle ( I use a 12") and also a small boner ( KNIFE that is) and a paring knife. These three should handle almost any chore in the kitchen and should set you back about less than US50. The steel used is just fine for the kitchen ( really, you don't need any thing exotic, just REALLY stain resistant) and I have never had trouble putting/keeping an edge on them. Learn to use a steel. If you have real money check out Kershaws kitchen knives.
 
I bought my wife a set of Two Oxen (Due Buoi) Kitchen Knives and we both love 'em!
They're one of the best kept secrets in kitchen knives and very popular in Europe but hardly known here in the States sadly. They're not the cheapest but you get what you pay for.
Just remember any factory stainless kitchen knife isn't going to hold as good an edge as a high quality stainless knife made from something like ATS-34 or BG-42.
But I'm well pleased with the edge keeping the Two Oxen have in the kitchen.
Never had to use anything but one or the other of our two steels on them as yet, one smooth and hard chromed to 64 Rc that I got with the knives, Two Oxen brand, and the other a traditional grooved steel of good quality that our son bought for us.
We've had them for over a year now and I can't recommend them highly enough.:D
 
Lots of great ideas I never thought about! I do have a limited budget so I think the actual kitchen knife option is the best. Those Two Oxen knives look really nice and I'll check out those Forschner and Dexter-Russel brands. :)
 
A lot of this comes down to fit and feel (and, if you're interested, appearance).
I find that Opinels work extremely well as kitchen knives.
On the cheaper side, the Spyderco kitchen knives work extremely well.
Kershaw makes a finely serrated kitchen utility knife which I like very much. Steel snobs will look down on the 420J, but it's easy to sharpen with a Sharpmaker, and has cut well for me for four years.
Moving up a little bit, the Fallkniven kitchen knives are terrific.
Knife Outlet sells some Japanese-style kitchen knives that may be the best of the lot. I haven't been able to justify getting one this year.
The Forschners are also great knives, just keep them sharp. And no dishwashers!
You've got all kinds of good choices, just make sure you get one you like.
 
What about the Seki Cut Field Santoku?

This seems to be a very good knife who can handle kitchen shores as well as a lot of tougher stuff. I like the design, the steel is laminated San-Mai vg10 and according to seki designed for tough outdoor use. The handle is Cocobolo with integral stainless bolster.

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Hmmm.......Tops Pasayten .....

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Or a custom-made Santoku w/ stabilized wood.......



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Same price. ;)
 
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