When it comes to cook, what is awsome to own?

wuyeah

wuyeah

Joined
Sep 29, 2005
Messages
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looking for a chef quality chef's knife, which is good one to own?

Kershaw 8.25 " Deba Shun pro

Wusthof 9" cook's

Global 8"

Henckel's five star 8"

Kyocera

Hattori 9.5"

any words of recommandation? or other suggestions?
 
heard all the pro chefs use Forschner-Victorinox brand.

http://www.bladeforums.com/forums/showthread.php?t=362460&highlight=forschner

as for me, I just use whatever Buck is in my pocket or sheath at the moment. :)

50178020.jpg
 
wuyeah said:
looking for a chef quality chef's knife, which is good one to own?

Kershaw 8.25 " Deba Shun pro

Wusthof 9" cook's

Global 8"

Henckel's five star 8"

Kyocera

Hattori 9.5"

any words of recommandation? or other suggestions?
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I would wander over to www.foodieforums.com and ask this same question in the cutlery sub forum. For the same ballpark outlay there are many superior kitchen knives.

Check them out at least before you buy. These guys are pros that use their knives daily.

Rob
 
One company often overlooked is dexter russell.
They make great knives avail at a great price. I have one for years, thier produce knife. Cost about $10 anywhere yo ufind them, made of stainresistant high carbon steel(really acts like stainless, but easy to maintain-with no staining or discoloration)


IT's a very sharp knife that for years has stayed a paper thin tomato sclicer for years, with lots of cutting things like carrots and the like all in between.

I know it's designed for produce, but I've used it for just about everytask in the kitchen. I also have one of thier cooks knives.

I reccomend thier stuff, cause it's cheap and pretty decent(
also the plastic handles are sanitary[FDA safe for food prep] as long as they are the plastic ones)

But yeah, I think a nice japanese blade will be my next kitchen knife purchase.


anyways
that's my $.02

|M|
 
I like the Kai Shuns - 9" chefs and 6" utility will do most chores in the kitchen.

KaiShun.jpg
 
I second Kai, I have a Kai, Shun Range, Santoku. I can tell you that the shape is a delight to work with in the kitchen. I am a chef with 37 years experience and could use that knife for pretty much everything. It is good for slicing, chopping, and picking food up off the chopping board and the back curved edge made a great butter spreader. The Kai is traditional folded Japanese steel.

Just $114.00 here;
dm0702_tn.jpg



Shun Classic

This stunningly beautiful line of cutlery features the look and benefit of Damascus steel, yet without its rusting problems. The Damascus-look blade profile reduces sticking and results in less damage to the food being cut and faster prep times.

Features:
VG-10 stainless steel is clad with 16 layers of SUS410 high-carbon stainless steel on each side, producing a rust-free Damascus-look
VG-10 "super steel" is composed of Carbon, Chromium, Cobalt, Manganese, Molybdenum, Silicon and Vanadium.
Ebony-black PakkaWood handles specifically designed for premium applications
Handle's "D" shape design with offset bolster fits the hand perfectly
Stainless steel bolsters and end caps
Dishwasher safe.

It is may favourite cooking knife and I have lots, including a full set of Gobal, 12 Sabatier, 1 Gustav Emilern, 2 Victorinox, 2 Swibo and 2 Granton.

My assistant chef bought one of these, which is single edge ground. I found it very unbalanced and blade heavy, but they are very sharp and a lot easier to keep sharp.

Seki Magoroku Deba

C428.jpg
 
Don't be afraid to step into the custom market.
There is Murray Carter, Watanabe, among others. Great value can be found if you look.
 
We've had a Henkels 8" Chef Knife that I bought at Bloomindales 35 years ago that still is as good as the day we bought it.
 
Wow, 1 Watanabe blue's price over 3 sets of Shun pro. Is Watanabe really THAT good, since Shun been protrait as smooth.

Is it due to over price japanese material and man power source. Or its price live up to its name? Above Andrew Taylor felt a bit heavy with watanabe. Any other users has something to say?

I just want my cooking experience as joyful as using my skirmish cutting some twine.
 
wuyeah said:
Wow, 1 Watanabe blue's price over 3 sets of Shun pro. Is Watanabe really THAT good, since Shun been protrait as smooth.
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Could you explain what exactly you meant to say with these two sentences? Also, how did you pick the set of knifes you proposed? Simply by writing down a couple of names you have heard somewhere? The reason I am asking is that the first 5 knives of you selection are around $80-160 depending on which model you were looking at exactly. The last one I would be surprised if you were able to find for less than $1000.....

I don't really want to sound too harsh, but you are usually better received on this forum just as you would in any other community if you would take a little bit more time when posting or composing your posts, it is sign of respect for the people that take the time to answer...anyways, just my $0.02 (maybe it is just a language barrier).

Anyways, as answer to you question: I think that the entire Shun series is a great bang for the buck. They definitely blow the standard German Manufacturers Henkel and W"usthof out of the water, performance wise. Better steel, better looks, better blade geometry (thinner) and equally good ergos. The standard Henkels and W"usthof are a bit more robust though (softer steel, thicker edge, more rust resistant). I would love to get my hands on a Hattori, but whether you are willing to shell out $1000+ for one kitchen knife is up to you. Also, a lot of chef are very fond of a smaller German brand called Messermeister. Finally, if you are willing to spend on the order of $300 there are many excellent Japanese makers (too many to list here, but take a look at www.epicurianedge.com) and a few US custom makers, some of which frequent this forum aswell.

Hope this helps.
 
HoB said:
Could you explain what exactly you meant to say with these two sentences?.
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Excuse me if i made you feel uneasy. Perhaps is sentences forming problem. Not sure.

For your question, I was actually saying:
a watanabe kuro sobakiri blue can cost $765. The well known performance pro Shun you can actually get a set of 3 for $330.

As a Blade lover, i love my folding knives, combat knives but when i use my kitchen knife, i wish to update since it is a unsharp $20 chinatown knife i have used for 3yrs. Which everytime i use it, i complain. At this moment of my life, money for a good set of kitchen knives is not a problem, i don't think i should be stingy about since i own so many expansive knives that are awsome but i don't even use daily.

For me, buying a blade is paying a respect to the artist for their hard Work. As a consumer at the same time need to judge the value. one experience and meantion about the heaviness of a watanabe. If you purchase a 700 dollar knife and still have complain, then it doesn't worth every penny of that 700. When you might be happy with good set 300 dollar shun.

I would like to pay my respect to watanabe or other knife maker, but would like know people's reacton before i spend the buck. For other knives, i don't mind how many i own. For kitchen knives, that use everyday i wish to own one set for life.
 
I love to own 3 Watanabe, but at the same time i don't want to seem stupid to others that you pay nearly $3000 and the knives are not as good as $300 production knives.

for knives that is for kitchen use, u don't need people comment "wow your knives are rare". u want people comment "wow, your knives are pleasure to use i can chop for hours with it. now i wish i am a chef."
 
Well, you kind of opened the door to the custom suggestion by asking about Hattori (and I was wrong, the price of the Hattori's have come down....you can have one already for $955).

If I had the money, this would be my first choice, really:http://www.epicureanedge.com/shopexd.asp?id=1424&websess=37283402762983

And I think this is still in "reasonable" price territory.

Balance is a very personal thing. My father growing up around the western style kitchen knives has never found a liking for the traditional Japanese kitchen knife style. He dislikes the single bevel and the blade heavyness, while I had the chance to try them when I was much younger then him and actually prefer the traditional Japanese style for precisely the reasons for which he dislikes them. Well, the other reason is the fact that they are very nicely crafted and you find my affordable knifes that will out cut a Henkels many times. These are for example very plain but are very well made, incredibly sharp and work very well....but they are not stainless:http://www.epicureanedge.com/shopdisplayproducts.asp?id=141&cat=Hon+Kasumi&websess=37283402762983
Still I'd take them over a Henkels or a W"usthof (essentially any western chefs knife that doesn't have at least an "eastern style" (thin, like the Global knives) edgeprofile and VG-10 steel) any day.
 
Well, everyone's got their idea of reasonable. I think the Shuns are reasonable and terrific knives, but around our kitchen (and we ain't professional cooks) the workhorse knife is a Wusthof 7" Santoku, something like $45 at the Wusthof factory store.

daloosh
 
Gary007 said:
heard all the pro chefs use Forschner-Victorinox brand.

http://www.bladeforums.com/forums/showthread.php?t=362460&highlight=forschner

as for me, I just use whatever Buck is in my pocket or sheath at the moment. :)

50178020.jpg
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Absolutely. I was a chef at a high end motel and every single dude there had Forschner/Victorinox. If it makes you fell better to spend more money, I'd go with Global or Kyocera, but the :thumbup: Forschners :thumbup: are more than good enough, they look pretty plain and old fashioned, not like the Globals or Kyocera, but they are a joy to work with in the kitchen, they really are the choice of top professionals.
 
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