What kitchen knife to buy

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windy1234

Joined
Feb 5, 2017
Messages
3
Hello,
I am currently looking to buy a new knife for my kitchen. I have been using a Miyabi 600D as my workhorse for a few years now (got it in 2013) and am considering buying a new one. I am planning on spending roughly $300 on one, but with all of the choices available i don't know what to look at or choose. I've heard AS carbon steel is very good but other than that i dont really know.

I am looking for a knife to either replace my current workhorse or one to add on to the collection. I was previously looking at the shun dual-core kiritsuke knife or other kiritsuke knives, but i don't know if they are suitable to be a workhorse knife.

thanks :)
 
Don't do it! Save your money.

There are some very good kitchen knives in the $25-50 range.

I use Victorinox Fibrox knives in the kitchen. Great knives for the money.

Check out this post about kitchen knives and next time you want to post a question to BF members, first do a scan to see if the topic has already been well covered. Most of the time you will find that it has been thoroughly vetted.

http://www.bladeforums.com/forums/s...o-you-use-in-the-kitchen?highlight=victorinox
 
Why only 25-50$ range?

als I havent had much good experience with stainless steel knives and wanted to look into the carbon steel market.
 
So would you also tell a guy who has been driving a BMW 3 series to save his money and replace it with a Hyundai Accent?? LOL But seriously,ladies and germs, the OP might want to check out JCK as japanesechefsknives.com. I have one of their Carbonext semi-stainless house brand knives and I like it.They also have house brand stainless clad Hitachi Blue #2 core knives for reasonable money, like $100-150.
GatorFlash1 said:
Don't do it! Save your money.

There are some very good kitchen knives in the $25-50 range.

I use Victorinox Fibrox knives in the kitchen. Great knives for the money.

Check out this post about kitchen knives and next time you want to post a question to BF members, first do a scan to see if the topic has already been well covered. Most of the time you will find that it has been thoroughly vetted.

http://www.bladeforums.com/forums/s...o-you-use-in-the-kitchen?highlight=victorinox
Click to expand...
 
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I agree that Victorinox Fibrox is a good bang for your buck type knife, but it doesn't necessarily suit every user. I bet it will be a step down from your Miyabi. It's softer steel and thus you won't want to sharpen it at as acute an angle as harder blades, or if you do, you will probably find the edge degrading faster than you're used to and reach for your steel and possibly waterstones more often.

I am biased in that I feel at $300 to $400 you can get a custom knife from a good maker that will be specifically tailored to your needs. Alternatively there are many small production workshops which make great knives, this is sort of the Japanese model. I think you should consider what type of edge profile (how the shape of the edge interacts with the cutting board and food) and blade geometry (the shape of the grind and forging of the blade faces) will be best for you first, in addition to steel type. Most well made knives in your price range should sharpen up keen, then it may be a question of edge durability. Do you need a knife that is ultra sharp but only keeps it so long, or one that is a bit less in ultimate sharpness but stays decent forever, etc...

I find the kitchen knife discussion is a bit more in depth at the kitchen knife specific forums compared to here, maybe some googling in your near future? Good luck!
 
ive actually never thought about getting a custom knife. I guess i can look around for that

i think id rather get a knife with a really sharp edge and sharpen every couple months to keep its sharp edge (ive been looking more into the aogami blue #2 / AS) -> can anyone recommend me a good workhorse of that kind of steel?

and yea i guess youre right :p
 
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windy1234 said:
Why only 25-50$ range?

als I havent had much good experience with stainless steel knives and wanted to look into the carbon steel market.
Click to expand...

Because that is about their price range. These are used in many commercial kitchens because they work very well and are affordable and meet the commercial kitchen hygiene requirements. That rating shows up on the blades.
 
I have a harukaze in stainless clad super blue (AS) that I really love. chefknives to go has a couple different sizes in stock. Also look at the yoshimitsu and mizuno blue#2 knives if you want Wa handled stuff.

If you are interested in a custom at all drop me a line I got something close to finish you might like :)
 
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I think it's fun to work with a maker and get a chance to give your input on what you want out of the kitchen knife.
Even specify and choose the handle materials.
$300 seems quite reasonable for 8 hours work plus materials. :-)
 
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