QUESTION: Best Home Knife Set - HELP !!

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BabyJWuu

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Hello group, our first post.

My girlfriend and I are looking to buy a kitchen knife set with knife block that will last a lifetime. What are the few best manufacturers and kitchen knife sets available.:confused: Links to the products would be appreciated.:)

Thank you,

BabyJWuu :eek:
 
What is your price range?

Some of those high end sets are waaaaaaay up there in price.
 
Just like cookware, sets look nice but aren't really the best way to get good values and usable equipment (ie, my favorite stockpot is cheap 18/10 stainless from a kitchen supply store, my griddle is 40-y/o cast iron, my saucier is aluminum/teflon, and my dutch oven is enameled Le Creuset).

In knives, for me, that translates to traditional 6" and 8" chefs, a Japanese Santoku, a 10" serrated bread knife, and a couple of small parers, none from the same company.
 
Consider getting just a couple of very nice knives instead of an entire set. Ninety percent of the time, I'm just using an 8" chef and a parer. Those are the knives you want to invest in.

Look at Butch Harner's work.
 
When I got married, I inherited a JA Henkils block/set from the in laws (like I need more knives). They have the deluxe $$$ Cutco set.
 
I'm really happy with everything from Kershaw/Shun that I own.

I'm with the others, though... don't buy a set for yourself. That's a wedding registry kind of thing. Buy a block, buy a good full sized Santoku or Chef's knife, buy a good paring knife, and a good enough bread knife for starters. Those are the workhorses in most kitchens. Those, and a good pair of REAL scissors that can be taken apart for cleaning. The cost of the first two good knives is more than the cost of some sets... better to buy a few good ones than a whole block of crap.

Then, if you have time, look into a basic culinary class... there actually are some very good knife-handling techniques for kitchen work that you wouldn't be obvious or common sense... because knife work in a kitchen is so different from knife work anywhere else.
 
Lothar's advice is solid. But it sounds like price is no object and you want a full set that matches just for aesthetic reasons. If that's the case then you probably can't go wrong with a Shun, and Kanetsune is pretty good too. Or if you like a more traditional style, the high-end (not economy) offerings from Henkels and Wusthoff are pretty good stuff. Forged knives are generally superior.
I sharpen kitchen knives for people a lot and I have not been impressed with Cutco.
Oh yeah you could go custom too - and you could specify exactly the knives you wanted & have the handles match. I haven't personally handled Butch Harner's work but it looks great.

here's a good link
http://www.knifecenter.com/knifecenter/kitchen/
 
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I have lot of different brand kitchen knies. I most often reach for the six inch Forschner chefs knife. I have several Shuns as well.
For the money, I like Forcshner.
 
The answer is easy: Shun Classic

If you are wealthy, take a look at the special Shun offerings at Williams Sonoma and Sur La Table. They are not identical. Very, very special.
 
I heard that the Shun knives were really good.

If you can afford the chef knife Id try that out and get another one every other month or when you can afford it.
 
fishface5 said:
Or if you like a more traditional style, the high-end (not economy) offerings from Henkels and Wusthoff are pretty good stuff.
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Hi, when you say high-end and not economy, which particular type of Henkel and Wusthoff are you referring too?

Note to the other threads, my local knife shop did state that Shun was the best brand he carries. Two questions:

(1) Should I be worried about the Shun handles they are cylinders and I am worried my hand might slip off?

(2) What is that funky Shun blade steel? Why is it so much better than say Wusthoff or Henkel?

Thank you in advance. :)
 
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1) Don't buy a set, it is very unlikely you will get what you need w/o useless extras...
2) Shun handles aren't cylinders, they're so called D shape and I've handled plenty of Shuns, they're quite secure even with oily hands.
3) Funky steel(unless you refer to damascus cladding on Classic Shuns) would be SG2, and IMHO it's not worth the extra price. Less funky Shuns which are damascus clad use VG-10, well known and tested, very good cutlery steel.
4) Here's a few Shun Kitchen knives reviews for you. Although, I think there are better Japanese kitchen knives that Shuns. That includes better performers and better price/performance ratio.

5) If you decide to go with Western kitchen knives (I wouldn't) then low end Henckels and Wusthofs use same steel as Forschners, which is cheaper.
High end stuff uses X50CrMoV15 steel, which is better, but in that case I suggest you consider Messermeister knives. They use slightly better X55CrMoV15 steel and IMHO fit, finish and sharpening job is better. (X50CrMoV16 vs. X55CrMoV15 composition comparison)

6) Minimal starter set would include 3-4" paring, 6-12" chef's and 8-12" serrated bread knife. If you need to work with poultry or bony meat, add there boning knife or it's Japanese cousin Honesuki. May be a long dedicated slicer too. And go from there based on your cooking habits.
 
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Gator97 said:
1) Although, I think there are better Japanese kitchen knives that Shuns. That includes better performers and better price/performance ratio.

5) If you decide to go with Western kitchen knives (I wouldn't) then low end Henckels and Wusthofs use same steel as Forschners, which is cheaper.
High end stuff uses X50CrMoV15 steel, which is better, but in that case I suggest you consider Messermeister knives. They use slightly better X55CrMoV15 steel and IMHO fit, finish and sharpening job is better. (X50CrMoV16 vs. X55CrMoV15 composition comparison)
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Hi, what are the better Japanese knife manufacturers than Shun?

So out of the Western style knives, you are advising me that Messermeister are the best, better than Henkel, Forschners and Wustohof?

Thank you
 
The answer is easy: Shun Classic

If you are wealthy, take a look at the special Shun offerings at Williams Sonoma and Sur La Table. They are not identical. Very, very special.
 
There's another thread that's similar to this one, although I think the OP had a price range. I mentioned Global knives, but I believe another Forum member who's a professional chef mentioned MAC knives out of Japan.
 
BabyJWuu said:
Hi, what are the better Japanese knife manufacturers than Shun?
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Blazen, Misono, Hattori HD, Hattori FH, Togiharu, Watanabe Standard line, but that's a carbon steel, Ikeda (one of my favorites still)...


BabyJWuu said:
So out of the Western style knives, you are advising me that Messermeister are the best, better than Henkel, Forschners and Wustohof?
Click to expand...
Yes, save for Henckels Miyabi line which are true Japanese knives made in Japan, so all the usual precautions apply, Messermeisters are better. I don't know how much the initial sharpening means to you, but the steel is also slightly better and so is the QC.
However, if you really like particular Henckel or Wusthof the difference in performance will not be that significant, at least for the high end knives.
 
Gator97 said:
Blazen, Misono, Hattori HD, Hattori FH, Togiharu, Watanabe Standard line, but that's a carbon steel, Ikeda (one of my favorites still)...
Click to expand...

I'd also like to add Shosui Takeda to that list. I recently handled one of his utility-style knives. It was amazingly easy to sharpen and the edge quality rivaled that of my straight razor. It was a very nice little blade.



I prefer the steel of Japanese knives, but I like the ergonomics of western-style ones.

Japanese knives are generally harder steel than European ones. This allows for a finer, but more delicate edge. Instead of continually steeling the edge, (as on western blades), to re-align it, a Japanese chef must take the blade to a stone for touch ups occasionally.

I don't like the chisel-grinds and asymmetrical handles often found on Japanese kitchen knives. I am left-handed, so no other would be able to properly or comfortably use my knives.
 
Agreed, Takeda definitely superb maker, got a few his knives myself, although his prices are a little higher than the ones I've listed.
And actually Moritaka is also very good maker.

As for the chisel grinds, it's awkward at first, but when you get used to it, it's not that hard and extra sharpness you can get from those is a real benefit.

P.S. yeah, being a lefty can be re expensive with single grind blades...
 
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