What knife should I get?

C

Charlie123454321

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Apr 26, 2020
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I love cooking, but I only have old knives that are dull and not great knives to start with. I am not looking to buy an entire set of knives, but I am looking to get a good chefs knife. I dont know much about knives but I have read that damascus blades are the best, I also have no idea how to identify if it is real or just an etching. I want the best knife that I can get for $175-ish or less. What knife should I get?
 
Wish I could help, but I know so little about chef knives.

Damascus blades look nice, but they don't perform the best, to my knowledge. Unless someone out there is making damascus steel from cpm20v, maximet and m390 and stuff like that, that I dont know about
 
Spyderco makes a great chef's knife and the Z-Cut is my favorite paring knife. They make different styles in different steels. The best knife for price and value might be the Forschner (by Victorinox). I have a set and they are really good. I look for good values and performance. If a knife gives me good steel, good performance, and good value, that is the one I will buy every time. I am not caught up in fancy names and I do not buy Chinese.
https://knifeworks.com/search.php?search_query=Forschner chef&section=product
 
I bought Shun and Yoshihiro.
A little less expensive is MAC Pro series.
Damascus is nice but don't overlook the carbon steel models.
 
Look here,
For Sale: Kitchen Knives
It’s in the knife makers for sale forum
You won’t be disappointed
 
The testers at America's test kitchen say, Victorinox Swiss Army Fibrox pro 8" chef's knife.

O.B.
 
Damascus if for looks, don't get hung up on that.
Your choice should be based on your cutting style and the amount of force you use.
If you are a loud cutter - if the knife consistently impacts the cutting board, get a European knife. They are softer, thicker, and less prone to chipping. Under stress they roll instead of chip.
If you don't abuse knives, then a Japanese gyuto can be very good. $175 can get you a nice blade.

Rock choppers need more belly in the blade - the curve from the flattish part to the tip. Push cutters or choppers prefer flatter profiles. Choose accordingly.
 
+1 for Shun
Just got Asian Chef's knife in VG Max and it's nice and sharp
comfy to use as well
It has a Damascus look but its really a VG Max core with other metals layered on top to achieve the Damascus effect

Damascus isn't really better steel anymore, for like at least 300 years the San Mai process with a super hard core and softer outer jacket has been better.
These days there are so many great steels out there that are just used homogeneously throughout a blade that you shouldn't think of Damascus as better whatsoever.
The Damascus steel legend is really more of a marketing term these days used to lure people in that don't know much about blade steel
 
The exchange section on this forum has a lot of nice kitchen knives for sale. Murray Carter makes some really nice custom kitchen knives but they are well over your budget.
 
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