So were talking about a knife that costs twice as much as another knifenot such a useful comparison. 2) Both German and Japanese knives can pretty much do all the tasks youve described. The Cook's Warehouse is Atlantas premier gourmet store and cooking school. Its great to hear theyve been helpful and are being appreciated :). .Im concerned youre chewing up your beautiful blades. Hows that? They might use different words for it, but almost every western-style kitchen knife is going to be made of some variation of 1.4116 steel, which is close enough in composition to be basically the same thing as X50CrMoV15 (theyre made by different companies, though). They're comfortable to use, too: The handles are molded to fit ergonomically into the hand, and widen where the handle meets the blade, to act as a bolster. . These are the closest to a vintage chef knife. DKC Fallen Leaf Damascus Steel Pocket Folding Knife. I also have to say her acting is way better than Emma D'arcy as Rhaenyra . And the magic of steel knives is You can sharpen them! While I do own several from Shun (Classic, Edo, and Blue Steel), and they are excellent, I would recommend to those of you who might be in the market to splurge ($150 $400) to look at the Misono UX10, Blazen Ryusen, Akifusa, Kasumi, Honesuke, and Moritaka lines. Im wondering how do you rank these brands. Then, depending on your needs, you might want to add on a smaller (6-inch) chef knife, a different-sized paring knife (larger or smaller, depending on the one youve already bought), a slicing knife, and a fillet knife. But all-in-all these things have really held up over the past 19 years. I have a gorgeous Shigefusa 7; unfortunately it reacts with almost every vegetable Ive cut with it, no matter how much I keep it oiled. The store will not work correctly in the case when cookies are disabled. Sorry you cant see the link its just to a F. Dick Premier Plus chef knife on the Amazon website :). . 3 paring knife, 3.5 paring knife, 6 utility knife, 6 fillet knife, 7 Kullenschliff santoku knife, 8 bread knife, 8 chef knife, 10 slicing knife, 10 honing steel, sharpening steel and a 9 slot wood storage block. The knives of the 7 piece Miyabi Mizu set checked so many boxes from and aesthetics and performance standpoint. X50CrMov15 steel. I will check in in about a month to talk about my everyday knife (Santoku). The SAIs sandwiched-steel construction departs, slightly, from that of the Classic collection, but the quality is just as high (or higher). If this is the route you think best to take, heres a link to a 4-piece set that would serve him well: Victorinox 4-Piece Knife Set with Fibrox Handles. The head of marketing for the U.S. told me that in recent holiday seasons, they can barely keep up with orders. The TC knives perform very well, but it is hard to rank them from a durability standpoint since they are so new. Fortunately Wusthof does sell a variety of storage blocks separately, so upgrading to a bigger block down the road is an option. Neither steel is perfect. Im not thinking about buying a new set of Vertoku VG10, blue resin handles. I hope you have learned your lesson to never use a kitchen knife as a crowbar, a chisel, a screwdriver, or anything else its not designed for. While I would always be curious to take a Sanelli knife out for a test drive, my garage is rather full at the moment :). If youd like to store knives in a more showy, open way, a magnetic strip is a fun addition to the backsplash of your kitchen. In my case, it was the Shun, but I believe the average consumer would detect the quality difference using any of the knives mentioned in this articleas compared to less-expensive knife. I would take issue with some info on your Tech Specs page thoughwhere you say the Rockwell Hardness of 58-60 is harder than most knives and typical of knives from Seki. I think you mean to say that HRC 58-60 is harder than most German knives. What I know about Gunter Wilhelm is that they are quite talented at marketing. Nitrum steel: Arcos says the knives are forged from Nitrum steel which doesnt really mean much its just a cool sounding name Arcos has made up for the steel they use. 2) Are you referring to German versus Japanese? In fact, it is one of the oldest companies in Spain. Secondly, theres the steel. Kessaku knives are sturdy, sharp, durable, and produce consistent results. Thats what Kramer knives are famous for. P.S. I dont think the edges will hold up well. Care to share? 16 degree and 59.6 hardness. For the same reasons as above. Will definitely be checking it out. Price: The prices of Arcos knives are lower than others, but also realize the labour cost in Spain is almost half of German costs. The Shun Classic 6 Piece is a basic set that makes it possible for consumers to jump into the premium knife world for just under $500. I do not like plastic-feeling handles and utilitarian craftsmanship and thin, light knives that feel too much like toys. Ill leave the link here so you can inspect: http://www.amazon.de/Zwilling-Professional-Spezialstahl-Sonderschmelze-Kunststoff-Schalen/dp/B003Y737E2/ref=sr_1_1?ie=UTF8&qid=1462187750&sr=8-1&keywords=zwilling+professional+s, [IMPORTANT NOTE: This link is for visitors who live in Europe only. .amazing knives. Perhaps because of its hybrid nature, it falls in between the cracks. But after reading your post, I see you stated that the Messermeister has a bigger handle which might be suitable for me. . . A set by Kyocera appears near the end of the article. It's since expanded its offerings to include more knife designs as well as cookware. And let us know how the edges hold up Id be really curious. Of course, its about 30 years old! And the price was much lower than it is now! You should check out my Wusthof Knivesa Buyers Guide article as well. The Fallen Leaf Damascus Steel Pocket Folding Knife from DKC Knives features a 3.5-inch blade, a four-inch handle, a leather cover, an. I had these knives since 1991 with a set of Wusthof Silverpoint steak knives. . I was so taken by its beauty, the earthy feel of the unfinished wood, and the comfort of its curviness, that I almost swapped out the Meridian Elite in this list for the Oliva. Can you give me a recommendation? Check out our in-depth review of the Miyabi Mizu 8 inch chef knife to get a detailed breakdown of the Miyabi Mizu series performance and durability. It has an 8-inch blade thats the perfect length for all-around cutting, slicing, chopping, and dicing, while the handle is designed for a comfortable and almost effortless grip. Nexus is a good choice for people who hate sharpening. We have not reviewed anything from New West Knife Works yet, but they are on our list. Thats one nice thing about Sur La Table (who, full disclosure, I am an affiliate for). Huh? Hey, maybe China has quickly developed some expertise in knife-making. What about Arcos from Spain? . Its not brain surgery. These you cant change. Another unexpected benefit of the Oliva Elite Stealth, 9-inch (the only size Oliva Ive sampled so far) is that, even though its long, its light. That said, you most probably will notice a distinct difference in the texture and shape of the handles. The rounder, D-shaped contour fits certain cooks hands better than those of other knives. Its like having art in your kitchen. The deep, saw-like teeth in the blades are highly effective, cutting through meat effectively with a minimal tearing. 97062, Great article Benhave you reviewed New West Knife Works? In the high-end series for professional use, the Japanese-style kitchen knives are generally said still have better sharpness than the Western-style ones because of the better combination of production method, structure and materials, and are indispensable existence in the Japanese-style dish which Would like to get the feel. And memorize the Top Ten Tips on the KKG home page :). Thanks for a well-written and very informational article; Ive added your website to my Google+ Collection on food and to Evernote so I dont forget it. I feel more immersed in the show when Alicent, a character i hate , is on screen . Lamsonis an American Cutlery company that has been producing quality knives for over 180 years. But, whatever you buy, please make sure its got a fine grain designed primarily for honing, not sharpening. I dont think the steel they use or their heat treating is equal in quality to any of the brands in the article above. . This Friday, were taking a look at Microsoft and Sonys increasingly bitter feud over Call of Duty and whether U.K. regulators are leaning toward torpedoing the Activision Blizzard deal. Are there any sharpitude issues to consider when looking at the knife block? Is magnetic the best? Bottom line. . But I didnt have the extra cash to buy one. These are all three forged knives (versus stamped). Shun Premier Blonde Chef's Knife 8" (TDM0706W) 20 % off. Fair deal? Not the ultimate chef knife. To help you find the perfect match, we rounded up and tested some of the top-rated steak knife sets, considering their blade material, edge, construction, comfort, and presentation. . If you want to learn more about all things Wusthofian, make sure to visit Wusthof Knivesa Buyers Guide. What youve come across is a common problem with Chefs Choice power sharpeners and why I have never recommended them. OK, heres what I can dig up on Felix Solingen Knives. I love to cook, but I am not a professional. Heres a link: Shun Hinoki Cutting Board, Large. Here is a blog entry and three articles that should help explain why and give you some tips: Kitchen Knife Sharpening: Five Good Reasons NOT to Sharpen Your Own Why Use a Professional Knife Sharpening Service? Second: I would definitely be suspicious of any vendor selling way below everybody else. You could step up to the MAC Superior, but it doesnt have a pointed tip which you might need. It might be a little advanced for this crowd (and maybe for me, as well). End grain is the best, but edge grain is good enough and its what I use if that helps. We love the Shun's Premier line of steak knives because they're durable, effective, and have great presentation. the steel from the blade does not run all the way through the handle to the end. The Birchwood has not been overly finished, so you can still feel the texture of the grain. Paring knife. Thanks for sharing your experience comparing Wusthof and Shun knives! The sandwiched constructionderived from samurai swordshas a dual purpose. Similarities: very sharp lightweight thin, flexible blade rather utilitarian and not that attractive (i.e. So you should consider Henckels (or the comparable Wusthof chefs, but NOT the santoku) and the Messermeister. Do you recommend going for the MAC or do I go another route? Hey Pike, thanks for reading. . Heres one of my favorites that has been on sale for a while (made of the same core steel as the Super Gou): Please browse back up through the comments on this page, you might find some more tips. So try to educate her with the Top Ten Tips :), Best of luck and please feel free to check back if you need more info or tips! Dont let the beautiful Damascus design on the blade fool youits much more than a pretty face. These knives are all made using Zwillings Sigmaforce one-piece precision-forged construction which is well respected, and it is impressive that they have managed to offer knives made with that technique at a relatively affordable price point. The weight. You can (at the moment) get a Miyabi Birchwood, a beautiful and wickedly powerful knife, for $300. Its a beaut. Thanks so much for your advice! It would be a thrill to own, and chop onions with, an original Kramer. Im going to be up to my eyeballs in diced onions, etc., and having a sharp knife for this project is going to be a like a dream come true. As a matter of fact, many pros swear by 9- and 10-inchers. Thats a job for more competent people than us. Im in Canada and shops that sell Shun really markup the prices. I think its one of the best things to happen to the food industry, and I bet its a growing market too! They were the first to produce a forged chef knife without a full bolster (yes, before Wusthof and Henckels), and. Pricewise, if you are prepared to spend $150 and up for a chef knife, then I would not quibble over $10-30. Im an avid cook, thus, I have knives in my hand all the time. My objection to #1 is that, without honing (which Ive found can greatly extend the life of a sharp edge), you have no way of touching up a blade in between sharpenings. I own the Oneida board and its a great board. While fine European knives can require honing after each use, Shun's harder steel means you can hone just once a week or so, depending on your level of use. Obviously the term high end is subjective, but $500 seemed to be a good starting point for what most people would consider a premium level. (BTW. I am always a little skeptical of large knife sets. productslearn more about What is the best knife for hard, dense food? But you definitely deserve it if you do. The wooden handle has a warm, comfortable feel in the hand. 3 paring knife, 4 paring knife, 5 serrated utility knife, 5.5prep knife, 7 santoku knife, 8 bread knife, 8 chef knife, Twin sharpening steel and and a 16-slot wood block. Learn more. These are great knives for most home cooks. And its always gratifying to here that Ive helped someone :). Between the Santoku and the standard 8-inch western chefs knife, this set can handle basically every kind of food from fine vegetables to hardy cuts of meat. At 7.75 ounces, it weighs even less than the 8-inch Meridian Elite Stealth and Henckels Pro S. This is mainly due to the fact that the Oliva is constructed with a partial-tangi.e. Im looking at the Messermeister Meridian Elite 9-Inch Chef Knife but unsure if its the correct choice (and where to purchase in Canada!). . Not dissatisfied, just curious whats available. But I appreciate your pointing out Warther Cutlery to us. Made by Kai Corporation, a cutlery company with roots in Japan's knife-making tradition, the knives come in a hinged wooden storage box. .youll definitely want to buy her German knives made of softer, but tougher, German steel. What do you recommend that would be good for someone who is not quite as careful with knives as she should be, has arthritis, wont spend the time for as much maintenance honing, and wont break my Dads bank? I poked around the GW website and finally found some more info. But they made my decision more difficult by having me testdrive some even higher-end knives. Best of luck. Red stamp logo will simply sell out from existing channels. Remember that just because something costs a lot of money, doesnt mean its invincible. . . They have an edge that makes a light sabre look dull, so light that youll never fatigue using them. Hi KKG Im looking to buy a chefs knife or 2 for my son who has just started his professional cooking career. F. Dick knives are known and used by professionals, but in the U.S. their marketing is limited and most American home cooks are not aware of them. If you only have space to store your knives in a drawer, its essential to keep them in blade guards. Sounds like a lovely knife! Like how much bone contact does it take to damage one of these kinds of knives. Obviously, Im a supplier, so I hope you dont mind me chipping in. With all this Meiji talk, Im thinking this comment really belongs on my Bob Kramer Knives Why Spend $300 on a Chef Knife? The blade shape is similar to the Shun Classic utility knife, but I found the oval handles made the Premier utility knife easier to grip over a larger variety of tasks the D shaped handle of the Shun Classic utility knife. A lot of German companies use the same steel. I do wish the storage block has some empty slots, so the set could be added to over time. While you certainly have the right to your own opinion, for the record: I dont, and wouldnt, recommend a single knife I wouldnt want to own myself. I have heard all of these things but better with Gunter Wilhelm Lightning ProCut and Premier ProCut lines. It looks like you can buy Wusthof cheaper in England than in the U.S. Those knives look like genuine Wusthofs. The Shun Cutlery Premier 8-Inch Chefs Knife (view at Amazon) takes the top spot on our list because of its combination of beauty, balance, and versatility. Because. . . Shun Premier Blonde Chef's Knife 8" (TDM0706W) 20 % off. Shun Cutlery Premier Grey Chef's Knife 8, Thin, Light Kitchen Knife, Ideal for All-Around Food Preparation, Authentic, Handcrafted Japanese Knife, Professional Chef Knife. Thanks much for the kudos, Jeff! Best of luck! 3) I recommend using a ceramic hone on your Yaxell knives. Shop our selection here. Here are some thoughts: No, definitely do NOT get the Shun if you need to use it for winter squash. Thanks! The knives might not be quite as comfortable to use for left-handed people, and their slim profile might also be too delicate for someone with very large hands. Thanks much for the recommendation which is at the right price point and sounds like a wickedly sharp kitchen tool. If you go the santoku route, please be aware to buy a 7-inch and nothing smaller. The Spruce Eats / Photo Illustration by Chloe Jeong / Retailers below. If you visit any Solingen or Arcos factories, when you are inside you cant see the difference between them, the process is the same, with the same technology and same strict European standards. For example, you might not want to hack into a butternut squash with a Japanese blade or drop it on a hard, tile floor. So, I decided to look for other knives and found Shun knives. You guys have to pay a lot for the Henckels Professional 8s. In order to be up-to-date for this review, I took a close look at a brand new Professional S to compare to my older one. You need to be: patient, not in a rush, willing to make mistakeswhich might mean buying a knife, using it, and then deciding its not for you. Thanks, Nasplastick! Dalstrong Shogun Series X 6-Inch Nakiri Knife, The Best Chefs Knives, Lab-Tested and Compared, Best for Vegetables: Since I cannot afford the retail prices of your recommendations, I have used Craigs List to find them cheaper. So dont put too much weight into one knife. Havent had enough? . I commented earlier on which larger set you preferred. Its true that maybe 70 years ago it was true that those Germans brands had their own German steel formula, but nowadays this is not true at all. Leave one out in puddle of tomato juice and it will discolor, or wet on the counter for an hour and it will begin to seriously oxidize (rust). But Im concerned about your knuckle clearance with the regular chef knives like the G-2. The MTH-80 Professional is the workhorse of MACs various product lines and Im guessing its the most popular because it offers the maximum sharpitude for your dollar.