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Recommend a high end present knife... my brother already has Wusthof

Discussion in 'Kitchen Cutlery & Tools' started by wacki, Sep 23, 2012.

  1. wacki


    Sep 12, 2009
    My brother, the chef of the family, has Wusthof knives. Not sure what set but the knives he has were a bridal shower gift. I believe Wusthof are: X50CrMoV15 which from what I read... are stain resistant but not edge holders? Maybe I should go the high carbon or ZDP sandwich route?

    Anyway... make some suggestions. Also, if I end up buying a $250 knife, what's the one you guys use the most in the kitchen? He's the fancy cook... I'm more of a microwave kind of guy.
  2. Kimper


    Feb 1, 2006
    I recently found the cooking knives version of bladeforums. Look over at the forums and customer reviews at chefknivestogo.com. I just bought a Richmond Artifex 210mm Gyuto. Great knife.
  3. bluntcut

    bluntcut KnifeMaker / Craftsman / Service Provider Knifemaker / Craftsman / Service Provider

    Apr 28, 2012
    At the same site, see Konosuke HD2 Wa-Gyuto 240mm or Ultimatum M390. There are just too many good mid-end kitchen knives to choose from, like asking which fancy sedan car to get. And yes, there are plenty of vendors to buy from...
  4. chester22


    Feb 1, 2012
    Shuns are awesome knives... I don't know a Chef that would ever turn down having a Shun... They're great blades and stay shaving sharp a long time...
  5. watercrawl


    Jun 2, 2006
    For $250.00, I would get a gyuto/chef's knife and pick from among several makers. Depends on what you're after...carbon, stainless, lots of belly, no belly, silly thin, not so silly thin....more criteria/wants would help narrow it down.

    I know lots that refuse to use them. :)
  6. jimnolimit


    Oct 28, 2009
    question: how does your brother sharpen his knives?
  7. Maniacal Pete

    Maniacal Pete

    Oct 16, 2010
    I just bought a Kikuichi TKC 240.
    It is one of the coolest chef knives
    I've ever had (and I've had a lot).
    Get the wooden Saya (sheath)
    to go with it.
  8. tinkerer


    Oct 6, 2009
    If you're looking for sets, the line above Wusthof is Henckels. I presonally have the Henckels 4 star line. Dropped forged integral with molded handles.

    Or there are both carbon and stainless damascus custom sets available.

  9. kalaeb


    Aug 4, 2012
    The kikuichi TKC is a great knife. I would also throw a recommmendation to a hiromoto, thinned and etched by Dave Martell, really changed the knife from average to great.

    Check out this thread for some exmples:Hiro example

    Or, if you care about buying US, check out Warther. I have one of their chef knives that i have been using on a fairly regular basis.
  10. mrn8


    Jun 8, 2007
    What about getting one custom made for him? Ban Tang makes some wicked knives for the kitchen.

    Other than that, Shuns and Kikuichi present very well. I've never used the Kikuichi damascus blades, but have seen a few in person and they're stunning knives.
  11. marc4fishing


    May 23, 2011
    there is a guy on the bay who is a japanese knife sharpener and he sells infrequently. his knifes (i have bought 3) are amazing for the price. look up the gyuto with the antler handle that he is selling right now
  12. jwblack911


    Dec 15, 2011
    The main question here is what kind of food is he preparing? is he a professional chef? or just enjoys cooking at home?

    I have been a chef for about 8 years now and i know personally size is everything. What size does he use most, 8"-12"? I know for my uses at my kitchen a 9" or 9 1/2" is best. and i also have been a huge fan of the shun ken onion series. but too many people think an expensive knife is a good knife. an average day of work for me is from 8am - 2am. and for an easy 60-70% of that time i will be slicing chopping and cutting. a comfortable knife is most important to me, then comes weight. because you have no idea how much a 2 oz. difference makes when chopping or slicing alot of product.

    i might advise you to find out the favored size your brother uses, then decide what he is working with most to narrow down the blade types. then you can decide on an appropriate steel and handle shape
  13. Maniacal Pete

    Maniacal Pete

    Oct 16, 2010
    That's pretty cool. :thumbup:
  14. T Toth

    T Toth

    Jan 1, 2013
    I recommend Buying a work of art, Yes, artistic kitchen cutlery. I make art knifes, by Etching the knifes with artwork after I make the knifes. You can hang them on the walls when not using.
  15. jdm61

    jdm61 itinerant metal pounder Knifemaker / Craftsman / Service Provider

    Aug 12, 2005
    I could introduce you t a few who would turn them down if you are actually interested. LOL
  16. Peak_Oil


    Nov 6, 2005
    Plus one
  17. Phydeaux


    Mar 4, 2006
    google "Francine etched knives" There's some nice ones on the her site.
  18. franzb69


    Dec 6, 2012
    i would suggest a knife from a custom maker made to his requirements =D
  19. brewmeister bill

    brewmeister bill

    Dec 9, 2011
    +1! Very nice blades
  20. Maniacal Pete

    Maniacal Pete

    Oct 16, 2010
    I don't care for them, myself.
    There are a lot of options out there.
    I don't know if I can mention chef knives to go, but I just did.
    They are very helpful, and can help you navigate the field.
    I would recommend a traditional gyuto 210mm with a hardness of about 60-62.

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