Suggestions for first "real" kitchen knife/knives

The following all make many similar patterns of kitchen/butcher knives. Not high end (mostly) but serviceable. I've accumulated some over the last few years at really good prices. I know FortyTwoBlades (Baryonyx Knife Co.) is fond of the Friedrich Dick knives and sharpening steels.

Victorinox/Forschner
Friedrich Dick
Morakniv/Frosts

That said, I have a few Japanese slicers that I've had for probably 20-25 years. Got them back when they were inexpensive, maybe $20. or less. A couple are 3 layer laminate.

My latest favorite is a Victorinox 3 1/4" vent/poultry/boning knife. I got some for $5 - $7 and have been giving them to friends.

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Ryan, as you know this is a continuation of your journey as it is for most of us. Don't know your $$ amount but have had great success with the Mercer Genesis line.

Due to Covid19, started cooking at home a lot more......my knives were not worth a damn and didn't know squat. Decided that I needed to change with increased cooking responsibilities. Did mucho research but also realized that I could make a mistake so wanted to keep the purchase prices very moderate. Ended up purchasing the Mercer Genesis line of 8" & 6" Chef, 7" Santoku, 7" Nakiri and a Pairing. For value coupled with performance, imo, hard to beat. They respond well to 400 grit splash/go ceramic, 1000 grit splash/go ceramic, steel for final edge alignment, then leather strop dry. Scary sharp for everyday western style kitchen knives, especially at these prices.

 
I think I might drop the change and get a Tojiro and maybe even a Victorinox as a secondary to play around with. I imagine in the future I'll work my way up to the very high end pieces but right now I don't need to.
 
RyanSean97 said:
Thanks for that advice man. And I wasn't trying to be a dick about that by the way I really do wish there were stores local where I could check out some kitchen knives lol I was taking a look at the Victorinox Fibrox and their 8" Chef model seemed like a pretty good entry level 80% knife. I really just plan on doing a lot of vegetable and chicken cutting like I said. No peeling, no bones, no crazy twisting, just a nice quality thin knife for simple slicing/chopping you know? Then down the line I'll expand and get other knives for more specific tasks since I'll have more experience by then. I'll check out what you suggested to though, I'm open to all options
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In that case I’ll again argue that you should try a Japanese chef’s knife. I personally prefer an octagonal handle which is also pretty user friendly to most ppl. I wasn’t suggesting in my first post that you get a Miyabi necessary, just get an affordable 10” (probably stainless since your roommates might not wash it immediately) Japanese Gyotu.
 
RyanSean97 said:
I think I might drop the change and get a Tojiro and maybe even a Victorinox as a secondary to play around with. I imagine in the future I'll work my way up to the very high end pieces but right now I don't need to.
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Awesome!
 
scdub said:
In that case I’ll again argue that you should try a Japanese chef’s knife. I personally prefer an octagonal handle which is also pretty user friendly to most ppl. I wasn’t suggesting in my first post that you get a Miyabi necessary, just get an affordable 10” (probably stainless since your roommates might not wash it immediately) Japanese Gyotu.
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I would like to try a knife from all Japanese styles at some point. I'm more accustomed to the western style chef knife for sure, with the more curved belly and higher/center tip. I like to do rocking, push/pull cuts a lot with vegetables. But I also see how something like a Gyotu would be extremely useful in its shape for doing the kind of things I'm doing.
 
Save some money and buy a mid-tier to higher Shun, Wustorf, Henkel...just one. See if you like it.

I know alot of people who was disappointed by the gap between cheaper kitchen knives vs premium ones...its not as much as say going from 8Cr to 20CV. Better to get one first.

I recommend the santoku, goes for 120-150. Great balance of power, cutting performance, and aesthetics/ergonomics.
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I tend to lean towards Shun because it's what I've used for year. Good luck!
 
Mannlicher said:
I am partial to KSabatier carbon steel knives from France. They are the proper shape, made from the proper material. Inexpensive as well.

Sabatier Authentic Cutlery forged Knives imported from France

Sabatier Outlet - Authentic Cutlery Knives imported from France for over 40 years. Sabatier is the Chef knife. fully forged or 100% forged. Maide in France production.
sabatieroutlet.com
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Been using a K Au Carbon for a year now. I like it but probably wouldn't recommend it. Compared to german knives it's not finished nearly as well, it needed work. It's thinner though which is a plus but the stiction is more pronounced. K makes two stainless lines too, the G200 looks interesting and got good reviews but isn't sold in the US. You have to order it from France. Their main stainless line seems like something to avoid based on all I've read. If interested I have the data sheet for the steel used in the Au Carbon line (56si7).
 
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