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What inexpensive kitchen knife set is the best
- Thread starter SteelSnob
- Start date
- Joined
- Jan 20, 2009
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Kershaw is under the parent company of KAI, who manufactures Shuns.
Kershaw quality with either VG-10 or Sg2 depending on model and they're Japanese style knives that are slicers, not like hefty thick Henckels.
Kershaw quality with either VG-10 or Sg2 depending on model and they're Japanese style knives that are slicers, not like hefty thick Henckels.
- Joined
- Oct 8, 2005
- Messages
- 317
You're going to love the thin bladed Kershaws ... even cheap blades with Japanese influences slice startlingly well, and VG10 steel is more than good enough for a non-industrial kitchen.
They're an astonishingly educational purchase if all you've used is classic European cutlery. 2 knives I'd recommend, the birds beak parer and the 6" chef ...start there, Shun Classic. Enjoy.
They are *NOT* overpriced, though of course I'm speaking of the lowest sale price available.
They're an astonishingly educational purchase if all you've used is classic European cutlery. 2 knives I'd recommend, the birds beak parer and the 6" chef ...start there, Shun Classic. Enjoy.
They are *NOT* overpriced, though of course I'm speaking of the lowest sale price available.
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- Jan 20, 2009
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I'm thinking amazon would be a good place to start.
I just picked up the Victorniox paring knife set (three knives, one serrated utility knife, one serrated paring and one plain edged paring) and an 8" Chef's knife, all with the least expensive plastic handles. Great value overall.
The paring knives, I have a few issues with, none to do with steel quality or workmanship, though. The two serrated knives cut, but the serrations don't seem as effective as they could be. I think the plain edged paring knife cuts tomatoes better, for example. The plain edged paring knife does its job very well, with one caveat. The handle is tiny. It is very easy to pick up the knife or have it turn in the hand when you're going about kitchen chores with it, and try to use it upside down. No biggie if you aren't in the habit of putting a thumb or finger on the spine of the blade for control, however, if you are... be careful. I'd like to see a bit bigger handle on the paring knife. I'll probably just pick up an Old Hickory paring knife next time I order some knifes, since they seem to have chunkier handles.
The Chef's knife is excellent for the money. The handle may be their cheaper option, but it's not slippery when wet and in this case is shaped well. The edge comes sharp and stays sharp quite a while. We've been doing a low-carb type of diet lately, and eating a lot of spaghetti squash lately. If you've ever tried to cut one of those, you'll know that they have some seriously thick skin. Cutting the stem off the end and bisecting the squash is a chore. I've gone through about a dozen spaghetti squash with the knife, and it's just now starting to show signs of edge wear.
Overall, what you'd expect from Victorinox, great value for a fair price. I'd say you'll be happy with them. As to where to purchase them, most online knife shops that carry Victorinox seem to have them, and Amazon is always a great place to look as they frequently run amazing deals on Victorinox stuff. I got mine at knifecenter.
The paring knives, I have a few issues with, none to do with steel quality or workmanship, though. The two serrated knives cut, but the serrations don't seem as effective as they could be. I think the plain edged paring knife cuts tomatoes better, for example. The plain edged paring knife does its job very well, with one caveat. The handle is tiny. It is very easy to pick up the knife or have it turn in the hand when you're going about kitchen chores with it, and try to use it upside down. No biggie if you aren't in the habit of putting a thumb or finger on the spine of the blade for control, however, if you are... be careful. I'd like to see a bit bigger handle on the paring knife. I'll probably just pick up an Old Hickory paring knife next time I order some knifes, since they seem to have chunkier handles.
The Chef's knife is excellent for the money. The handle may be their cheaper option, but it's not slippery when wet and in this case is shaped well. The edge comes sharp and stays sharp quite a while. We've been doing a low-carb type of diet lately, and eating a lot of spaghetti squash lately. If you've ever tried to cut one of those, you'll know that they have some seriously thick skin. Cutting the stem off the end and bisecting the squash is a chore. I've gone through about a dozen spaghetti squash with the knife, and it's just now starting to show signs of edge wear.
Overall, what you'd expect from Victorinox, great value for a fair price. I'd say you'll be happy with them. As to where to purchase them, most online knife shops that carry Victorinox seem to have them, and Amazon is always a great place to look as they frequently run amazing deals on Victorinox stuff. I got mine at knifecenter.
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- Jan 20, 2009
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- 1,185
I use my EDC for steak personally. 
I would definitely spend the bulk of your money on the Prep knives and less on the steak knives. You prep food more than you eat steak (I wish it was the other way around) so nicer knives for prep would be more beneficial than nice steak knives.
I would definitely spend the bulk of your money on the Prep knives and less on the steak knives. You prep food more than you eat steak (I wish it was the other way around) so nicer knives for prep would be more beneficial than nice steak knives.
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- Nov 16, 2002
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Forschner's paring knives work better as steak knives than steak knives.
I think Kai's 'classic' series is better (performance-wise and even looks-wise) than Vic's Forschner's knives, but if there's a chance they'll be traveling in the dishwasher or being pounded through frozen foods, the Forschners will take more abuse.
Another line to consider is Mundial's 5100 series. They're German-styled, Brazilian-made, and just great knives for the money.
I think Kai's 'classic' series is better (performance-wise and even looks-wise) than Vic's Forschner's knives, but if there's a chance they'll be traveling in the dishwasher or being pounded through frozen foods, the Forschners will take more abuse.
Another line to consider is Mundial's 5100 series. They're German-styled, Brazilian-made, and just great knives for the money.
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- Jun 26, 2009
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- 555
The Ikea VG10 knives are easily available and great slicers. Great edge retention and build.
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- Oct 26, 2008
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I use my EDC for steak personally.
I would definitely spend the bulk of your money on the Prep knives and less on the steak knives. You prep food more than you eat steak (I wish it was the other way around) so nicer knives for prep would be more beneficial than nice steak knives.
+1
I use my EDC for prep also. It is like a mini Chef's knife.
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- Nov 4, 2009
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- 326
Make sure you include a sharpener, preferably one that is very simple to use. The best knives on earth are useless if they don't get sharpened once in a while, and most women do not sharpen knives.