What blades are Becker Heads using in their kitchen?

Enluzenment

Enluzenment

Joined
Dec 5, 2012
Messages
201
I'm a noob to this forum so maybe this is a dead horse but I'll ask anyway. What santoku or chefs knife is everybody using. I'm in the market for a new blade, probably a santoku. I really like the look of the Shuns but they are way spendy. Maybe an ESEE's Uncle Beckers design??
Currently I'm using this, i believe fairly old, Sabatier. I actually found this knife in my yard the day after halloween one year. Creepy right? There wasn't any blood stains on it so I'm guessing some kid was using a little too much realism with his costume. Anyway it's a 10" Sabatier chefs knife with I believe Z50C13 stainless steel. For a free/found knife its not too bad at all, takes and holds a real good edge. I think I'd rather have something in the 8" range though. Anyway, post em up! What would you recommend for a great kitchen knife?
FYI: When i found the knife it had a real bad chunk taken out on the heal so I just took the Dremel to it and rounded out a finger choil type thingy.
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DROOOOL! I love this Shun, the hammered blade is amazing looking. Buuuut $350 for one production kitchen knife? Ehhh I don't know if I can bring myself to do it...

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I have a set of cheap Ontario Old Hickory knives that I got from my Grandfather and a Case XX meat cleaver that I need to fix the handle on.. I would love a set of the ESEE / Becker kitchen knives, but I have a while to wait on those.
 
Pretty much these four knives cover all my needs. A Becker paring knife would be a welcome addition...or maybe a Daizee if I can get around to saving up and ordering...

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This picanheira plus
Wideness: 38 mm
Blade: 250 mm
Total Lengh: 375 mm
Thickness: 2 mm
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and This Grill
Wideness: 28 mm
Blade lengh: 125 mm
Total Lengh: 237,5 mm
Thickness: 2 mm
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Both are made from a local artisan brand that goes by the name of Zakharov

Bonus

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Honestly I mostly use my BK15 in the kitchen, but that's probably because I don't have Uncle Ethan's ESEE Kitchen knives. Yet.
 
My BK24 lives in the kitchen right now. Also the BK15. I have some nice japanese kitchen knives that I bought while I was taking a sushi making class that I also use on the reg. Here is one:

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Mostly my Victorinox boning and butchering knives. Cheap, hold a edge, and seem to work for everything. Kinda like most Becker knives.

Clark
 
I'd like to try out the Becker knives. I'm currently using a big Cutco set (surprisingly good, and edge retention is impressive, considering the theoretically lower-quality 440A steel they use), as well as one that I made myself. Shun is probably about as good as you get production-wise, though.

BK5 makes a great knife in the kitchen as well.
 
I use my izula2 for lot's of my food prep. To be honest, it's not suited for alot of major chopping and what not, but i use it anyway just because i love the knife so dang much heh :rolleyes:


Maybe it's the bacon, but i just got hit by an overwhleming urge to buy a 15 right this second

bsmith_shoot said:
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Nice setup rg, i like henckels. I've got a santoku and a traditional chef's knife by henckel that ive been really impressed with.
 
Thx man. Best thing I ever did was get the magnetic knife strip. Puts those Henckels on display :D
 
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