What Chef’s knife should I buy?

[YReich]

I am considering buying my mom a nice chef’s knife for her birthday, but don’t know which one to get. I have been looking at the Shun knives, but a lot of people say that they are known for chipping and that they are all hype. Which brand or knife would you recommend? My price range is $300-$400.

 

[Synov]

I have used a large Zwilling chef's knife for decades. I also recently started using a smaller Shun for lighter work. I have never had issues with either. I wouldn't worry too much about chipping, unless your mom is smashing through bones on a regular basis.

Have you considered going with her to a knife store and letting her try out different models? Everyone's hand is different and the ergonomics of the knife is much more important than blade steel.

 

[Drop bear]

I would go with the classics. The worstorf or victorinox or something.

Possibly steer away from the Japanese globals and stuff. Just as a generational thing. They might just be a bit too fancy.

 

[scorpnsnake]

Man I bought Mom a set of really nice Japanese knives. Problem is, she kept cutting herself. Nothing serious so far, but lots of small slices from washing and such.

Eventually she developed the correct level of caution, but it took a while.

 

[SharpBits]

Does your Mom love cooking? If not, it might be wasted and she'd like something else. If she does love cooking, take a look at the Kitchen knives sub forum for near endless options.

 

[Snacktime]

My wife bought me shuns, going on 5 years of use. I absolutely love them! Just had to get past the logo and the forum stigma that made me prejudice when I opened the box.

I would buy a nice set over 1 expensive knife. More options as I was surprised how much I use a butchers knife over a chef knife for cooking.

Glad I didn't get super expensive knives, they have been miss treated by others. I can keep my cool when shun gets dish washered.

 

[Malty Falcon]

I'm a classically trained chef, and I prefer Wusthoff. The Icon, The Classic, or the Culinaire. Don't get suckered into buying a Supersteel knife, too hard for Mom's to sharpen. The joy of a softer steel is it's ease of sharpening. The over-priced stuff that Benchmade is offering is just silly....Home cooks don't need a $300 boning knife.

And if you really want to show her your undying love, get her a steel and the lesson on how to use it. Perfect!

 

[Aardvark]

I can keep my cool when shun gets dish washered.

You're a better man than I am, Gunga Din.

 

[Khromo]

...Have you considered going with her to a knife store and letting her try out different models? Everyone's hand is different and the ergonomics of the knife is much more important than blade steel.

Absolutely! The best knife is the one that fits her hand, and that she likes.

I think one thing you can figure out is whether she is a stainless person or a non-stainless person. I think the vast majority of home cooks in my country (USA) are stainless people. Pros are different, but home cooks are usually better off with something that can handle a little less care and a little bit of abuse.

Let's be honest about our ability to distinguish between different steels. Can the average home cook distinguish between VG-10 done right, and more costly steel? Maybe, but would they have to "squint" to do so? I probably would.

Vg-10 will perform well for most home cooks, and it is easy to sharpen. They all need to see the bench stones once in a while and VG-10 prefers diamonds, but that shouldn't be a problem.

A little lighter than some of the blends, or bastards. Maybe more familiar to many, and an excellent cutter for not much money.

Miyabi Koh Chef's Knife - 8"

The Miyabi Koh Chef's Knife is the most indispensable of all knives. Perfectly diced onions and peppers, slender zucchini matchsticks, roll cut carrots and thinly shredded cabbage are just a few strokes away with this powerful, versatile tool. Crafted in the samurai sword-making capital of the...

cutleryandmore.com

This one is leaning toward Japan, except for the double bevel. Light as a feather, will take some getting used to but for some it might make cooking a little more interesting for a while.

VG-10 Stainless Wa-Gyuto Chef Knife

A Chef Knife with traditional Japanese style handle - Magnolia Octagonal Handle is not only look beautiful, but also feel comfortable in the hand. The blade is made from stainless steel holding its eadge for long time.

global.ichimonji.co.jp

 

[Boattale]

David Mary is your answer if you really want her to have the best.

 

[garry3]

Women that cook in the home seem to love the Santoku pattern.

Soft western steel is better if she uses a steel or is rough on edges.

 

[jc57]

Interesting. A new account created today to ask a question, and ANOTHER new account today that posts a link to a place to buy knives. That is some great timing!

In the unlikely case this is not just a shill post: Nothing wrong with Shun knives, I have plenty of them. They are just priced a bit high because of brand rep and to pay for the extra eye-candy. No chipping with mine, and I love using them. However, I know how to use them, have proper cutting surfaces, know how to sharpen, and have the right tools for it.

If you don't, then use knives in line with your kitchen skills and gear. Nothing wrong with inexpensive kitchen knives, I use them all the time. They work great. Because I know how to sharpen them and have the right tools for it.

If you or the recipient like the German profile, then the typical Wusthof or Zwilling knives are good. Victorinox for good value. If you prefer Japanese profiles, I think Tojiro DP is a pretty good value option in VG-10.

 

[RustyRick]

Another thumbs up for wusthof.
When I saw this knife I knew it was what I wanted. 8" classic vegetable knife. Steel 4650. It has been amazing. We've bought it for multiple people and all have said it's their favorite. Thin and slicey and the holes mean things don't stick and that bump pushes them off. I wish we could still get them.

 

[roaduck]

Another thumbs up for wusthof.
When I saw this knife I knew it was what I wanted. 8" classic vegetable knife. Steel 4650. It has been amazing. We've bought it for multiple people and all have said it's their favorite. Thin and slicey and the holes mean things don't stick and that bump pushes them off. I wish we could still get them.

That`s weird RustyRick I have a cheap Chinese copy similar to yours - they imitate everything god bless `em.It can take a VERY sharp edge too.

 

[Dr. Rayeye]

Take her to a place where she can see what fits--maybe look at a santoku. Start with just one--you can add other knives later. Your budget doesn't have to be so high for the first

Maybe splurge once you see what she really likes.

 

[carnifex knifeworks]

I am considering buying my mom a nice chef’s knife for her birthday, but don’t know which one to get. I have been looking at the Shun knives, but a lot of people say that they are known for chipping and that they are all hype. Which brand or knife would you recommend? My price range is $300-$400.

With that price range, I would go with a custom knife. I love mine from Stuart Davenport Knives . They're so good, I won't buy anything else.

I'm a big fan of his AEB-L blades.They cut like lasers, Sharpen easily on a ceramic rod, and are extremely comfortable to use.

Stuart's knives also have an outstanding lifetime warranty.

I can't recommend these knives enough. Below is a pic of a knife I bought from him. It's AMAZING!

 

[Crag the Brewer]

Since we are a knife forum..... I agree with going custom....

All kinds of great makers Here.....
Stuart, DM, Many others.
I just started making them. Made a few.

Here's Mine I just finished last weekend. Gave it to my niece as part of a highschool graduation present.....7" Chef's knife. NitroV treated to 64 HRC. Flat/Convex grind, hand ground edge. Linen micarta scales. Handmade bronze and aluminum hardware.

 

[Dr. Rayeye]

I think at this point, we need some feedback from the OP whether or not we are being helpful. I'm just a home cook/hobbyist that can share experiences., and my experiences tell me that shopping for Mom in this price range has no simple solution. Mom might be thrilled with a Shun Classic or dual core-or she might prefer a $10 KIWI. If it were me, I'd try to take some suspense away from this decision to be sure that Mom will be happy--and, IMO, offerings from great suppliers won't help that decision making much.

 

[Aardvark]

Here's Mine I just finished last weekend. Gave it to my niece as part of a highschool graduation present.....7" Chef's knife. NitroV treated to 64 HRC. Flat/Convex grind, hand ground edge. Linen micarta scales. Handmade bronze and aluminum hardware.

If your niece is at all a cooking enthusiast, you have just ruined kitchen utensils for her. She will forever compare everything to that gift, and it looks like a very high bar. Nice work.

 

[Crag the Brewer]

If your niece is at all a cooking enthusiast, you have just ruined kitchen utensils for her. She will forever compare everything to that gift, and it looks like a very high bar. Nice work.

Thanks
Haha.... I Hope so!!!
Both her mom and grandmother cook alot.
Her mother half jokingly said it "should" go to Her