What Chef’s knife should I buy?

[roaduck]

That is gorgeous Crag the Brewer - well done !

That is a lot better than the £250 Savernake - DC21 - DNA - 8" Chefs I got for my brother and I ( bottom of pic )
It is Sheffield SF100 stainless steel at HRC-60 - full tang / 3 rivet with denim micarta handle.

I prefer full tang - no rivets.

 

[BDubbs]

Man that’s a lot of money if she’s not into knives. If there is any chance this thing goes into the dishwasher just get her a couple of victorinox fibrox, maybe an 8 inch, a 5 and call it a day. If your gonna spend more I stick with softer German than Japanese, the edge rolls vs chips. I’m a big messermeister fan, I’ve got them in standard European shaped 10, 6, another 6 but Santoku and pairing knives. Olive wood, walnut and synthetic. Natural materials are nice but come with more care as well.

 

[carnifex knifeworks]

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.

How thick is the blade at the spine?

 

[roaduck]

Man that’s a lot of money if she’s not into knives. If there is any chance this thing goes into the dishwasher just get her a couple of victorinox fibrox, maybe an 8 inch, a 5 and call it a day. If your gonna spend more I stick with softer German than Japanese, the edge rolls vs chips. I’m a big messermeister fan, I’ve got them in standard European shaped 10, 6, another 6 but Santoku and pairing knives. Olive wood, walnut and synthetic. Natural materials are nice but come with more care as well.

Yep can`t beat victorinox fibrox and Messermeister are mega - one good thing about wooden handles - they absorb sweat - old-fashioned health and safety LOL

 

[Crag the Brewer]

How thick is the blade at the spine?

This batch was kinda thick (0.090" - 0.093")
My next will be a smidge thinner.....

Although, for people who aren't Pro....I feel a bit of beef is more user friendly. More forgiving.

It's a tough line trying to balance, and make Everyone happy.