TheFanatic
Footballguy
I just ordered this to add to my collection. I'm wondering if my wife will notice 
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Good quality kitchen knives? (1 Viewer)
- Thread starter Helaire-ious
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Hawks64
Footballguy
Woah....what will you use that for?I just ordered this to add to my collection. I'm wondering if my wife will notice
TheFanatic
Footballguy
I use it all the time. Great for carving, chopping, slicing. It's basically a combo between a chefs knife and a cleaver. Usually combo knives don't do either task well, but this one does both well. The extra thickness does well on chopping and the nice curve and ergonomics make it great for carving a chicken or slicing steaks.Hawks64 said:
Beef Ravioli Part 2
Footballguy
Going to Japan for work and get to bring my wife.
I told my wife that my “want” was a nice chefs knife or clever ($150-250 range) to add to our collection of kitchen knives. She likes the idea and wants to get a nice chef knife ($100-150 range) for our two son’s and their wives as our “Japan gift” to them.
Any brands I should be looking at or staying away from?
Thanks in advance!
I told my wife that my “want” was a nice chefs knife or clever ($150-250 range) to add to our collection of kitchen knives. She likes the idea and wants to get a nice chef knife ($100-150 range) for our two son’s and their wives as our “Japan gift” to them.
Any brands I should be looking at or staying away from?
Thanks in advance!
Chaos34
Footballguy
I'm jealous. I'm also a Japanese kitchen knife nerd. I can't recommend a brand cuz there's so many and you never know what you'll find. I would avoid Global, Mac, Shun, etc. The big brands. Not that there's anything wrong with them. Just that you're gonna be in Japan with much more interesting options. Why get something available on Amazon?
Some disagree, but I'd get stainless. Carbon steel has its selling points. It's traditional. It has impressive edge retention. It sharpens to a razor's edge. It's also prone to oxidation, should always be cleaned immediately, oiled and stored properly. Stainless is prettier. Higher end Japanese stainless has the same edge retention, sharpening qualities and won't be ruined if accidentally tossed in the dishwasher or left soaking overnight. Worry free maintenance trumps tradition for me. They perform the same. Look for R-2 powdered steel. it gets expensive, but you're in the epicenter and can probably find a deal. It's actually better than carbon steel in every category and stainless. Also marketed as machine steel sometimes. Super shiney mirror finishes with Japanese letters look amazing.
I would go traditional on wa handles. They're just so cool and so Japanese. Much might be made about a modern handle design being more balanced, ergonomic bla bla bla. Just get an awesome wa handle. They're beautiful, practical, and to me very comfortable to use. Mostly it's the cool factor but the tradition behind wa handles makes you feel like you did it right.
A 240mm gyuto or kiritsuke would be my recommendation. Those are both considered chef's knives. Gyutos are more common, maybe more practical and easier to use. Only the head chef gets the kiritsuke in Japanese kitchens. I'm the head chef in my kitchen. I wield two extraordinary kiritsukes and one fine gyuto. 210mm is more common, but the larger ones just get more done in the kitchen and look more samurai.
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Insoxicated
Yep. All these Gucci knives are kinda silly.
6” or 8” chef
12” Slicer
3-4” Paring
6” Boning
Not a fan of Japanese knives given their propensity to chip sucks, and the atypical sharpening angle makes them tough to touch up at home.
MTskibum
Footballguy
I have 4 good knives that are stored separately, but most the stuff i just use a cheap(50-100) set of knives that we wash in the dishwasher.
I know I am ruining those knives by not handwashing, but i don't care.
I only break out my good knives when needed, ie cutting stuff really thin, filleting fish, etc.
I know I am ruining those knives by not handwashing, but i don't care.
I only break out my good knives when needed, ie cutting stuff really thin, filleting fish, etc.
Hastur
Footballguy
Every single thing you said has been my set up for the past 2 years. Victorinox knives are great, and love my bamboo cutting board.
Chaos34
Footballguy
The two types I recommended almost always come with double bevels making them the same for lefties and righties. Some kiritsukes might have a skinny profile and a single bevel. That's a sushi knife and almost always meant for right handed cutting. If it's for a lefty it will say so.
dkp993
Footballguy
I wet stone mine 3ish times a year. Never kept track of it but when they get dull enough to notice and bug me. Quarterly should probably be a good practice.
Ron Swanson
Footballguy
I use the Ken Onion Work Sharp 2-3 times a year on my regularly used knives. The fish filet knife gets run through the cheapo accusharp thing at every use.
Chaos34
Footballguy
One benefit of having too many knives is keeping them in rotation means less sharpening. I've had two Takedas for 10 years and I think I've sharpened them three times. My softer steal workhorse knives get run through the accusharp then hit with a ceramic rod whenever I notice they need it. Probably more than they need it, but I like sharpening knives as much as I like sharp knives. Also I have Ken Onion pocket knife open on my desk here all the time. That Work Sharp sharpener looks professional like it could be used in a knife sharpening business.
BassNBrew
Footballguy
I bought Wusthof's sharpener and it doesn't work. I guess I need to see a pro because currently if I'm slicing a tomato it would be more effective to throw it at a wall.
Chaos34
Footballguy
Yeah take it to a pro or send it to Ron Swanson with money to replace his belt.
I love Chinese chef knives. They're profiled like cleavers but not made for bone splitting. They're general purpose chef knives with wide blades great for scooping whatever you've processed. I have one I use all the time, but when I got it it had too much belly. Nice for rolling through a pizza but that's about it. So being stupid I used a 20 grit flooring brick to remove that belly and make it more all purpose. Well that ruined it. I knew a pro sharpener set up at a farmer's market I go to, so I took it with me. He laughed when he saw it. Took him ten minutes and he handed it to me sharp enough to shave with. Woof. It's been a workhorse ever since.
ChiefD
Footballguy
My wife uses steak knives for all of her cutting when she cooks. We've been together for 23 years and she makes dinner every night.
I mentioned to her once 22 years ago about the wide variety of knives we possess and are readily available. She glared at me.
I got the message.
I mentioned to her once 22 years ago about the wide variety of knives we possess and are readily available. She glared at me.
I got the message.
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FarFromHome
Footballguy
I'll never think it's okay spending hundreds and hundreds of dollars on kitchen knifes, but my wife sure loves it. We always had Wusthof until a few years ago when she switched to Cutco. I can cut a tomato with a Walmart knife. I don't need fancy blades made from the mines of Mordor.
CletiusMaximus
Footballguy
1-2 times a year with the wet stones but I use a honing rod often.
Redwes25
Footballguy
My two cents on this. Don't buy a set and buy individual knives to make your own set. You will save money this way. Spend money on a good chef's knife and save money elsewhere. Best place to save money is on this paring knife which is under 15 bucks and awesome. If you don't believe me I posted a link to a review of it.
www.seriouseats.com
I Sliced 16 Tomatoes and Hulled More Than 50 Strawberries to Find the Best Paring Knives
For slicing cheese or cutting fruit, paring knives are the perfect tool for the job. We tested 16 of them to find the four best blades at every price.
Chaos34
Footballguy
This is the aesthetic that appeals most to me for a gift. An ad for that just appeared and reminded me of this thread. FBG posts influence my ad receiving algo I guess. They sure nailed it, wa handle, powdered steel and bright shiny blade. That's a good site to look around before your trip. Supply seems low. Prices seem high. You may prefer the hammered finishes or the rustic kourochi finishes. Chef Knives To Go is where I got two Takedas long ago with the rustic look. They've gone way up in value. Also a good site for looking around and learning a little.
Chaos34
Footballguy
I think I'm in an argumentative mood today, but all the brands in that article have something in common. They pay for links. I agree with the conclusion that a thin bladed Japanese knife it tops for paring. True for slicing soft things like tomatoes and sushi too. I'd agree it's dumb to pay that much for a paring knife though. Unless you're collecting, I guess. There's nothing special about the Victorinox. To me that brand has received too much hype and is easily beat for the money by a dozen or so even cheaper options.
Beef Ravioli Part 2
Footballguy
I’ve been in Japan for about five days. Getting some time on Monday or Tuesday to visit this store in Tokyo. Kind of overwhelming! Sharing the link of the brands they offer. Any opinions on this store? I don’t really know what I’m doing, so I’ll take any advice (appreciate all that has already been shared!).
Looking to buy three knives (one for me and the wife, and one each for my two sons and their wives) and am willing to spend between $150 and $250 each. None of us are chefs so I don’t mind going lower. Really looking to give a gift that will be appreciated for years to come.
Thanks again!
seisukeknifekappabashi.com
Looking to buy three knives (one for me and the wife, and one each for my two sons and their wives) and am willing to spend between $150 and $250 each. None of us are chefs so I don’t mind going lower. Really looking to give a gift that will be appreciated for years to come.
Thanks again!
Brands
Seisuke Knife Seisuke is our original band. We work with smiths throughout Japan to craft high quality blades at an affordable price. The wide variety of our designs are unique and steeped with tradition, making them perfect for both home and professional use. Yu Kurosaki Well known for his...
seisukeknifekappabashi.com
Chaos34
Footballguy
I’ve been in Japan for about five days. Getting some time on Monday or Tuesday to visit this store in Tokyo. Kind of overwhelming! Sharing the link of the brands they offer. Any opinions on this store? I don’t really know what I’m doing, so I’ll take any advice (appreciate all that has already been shared!).
Looking to buy three knives (one for me and the wife, and one each for my two sons and their wives) and am willing to spend between $150 and $250 each. None of us are chefs so I don’t mind going lower. Really looking to give a gift that will be appreciated for years to come.
Thanks again!
Brands
Seisuke Knife Seisuke is our original band. We work with smiths throughout Japan to craft high quality blades at an affordable price. The wide variety of our designs are unique and steeped with tradition, making them perfect for both home and professional use. Yu Kurosaki Well known for his...
In your price range I could make myself happy online. Here's a Reddit about Tokyo knife shops. Sounds like Seisuke is overpriced.
That's just one of a few similar comments. Also the only shop to earn those comments more than once. Note he regrets not going with SG steel for both his knives. That's what I would look for. Powdered steel, wa handle, chef knife. I'm sure if you tell them that and your price range, they'll have some to show you. A few other shops get excellent comments. Good luck. Some shops sound very friendly, some not so much.
beer 30
Footballguy
I have a Benchmade Station Knife that has quickly become the go to knife for most all things in the kitchen. Little pricey but worth the investment. I have a number of Benchmade knives from EDC to larger fixed blades, they are all top notch.
Chaos34
Footballguy
I'm more than set for kitchen knives and have been for years, but the ad algorithm has been inundating me with stuff today. Here's three deals worth sharing I think. I'm buying a couple of them to use as gifts. One of them I already have, and as standard chef knives go, it's my favorite knife.
Normally I agree with this to the point of having a "go to" set of mismatched winners on Amazon to getter done cheap.
But this set can't be beat today with the 50% coupon. $30 for a matched set of 7 Shun clones? That's an untouchable deal. Chinese knife makers started cloning Shun, Wusthoff and Henckels over 20 years ago. The clones were junk. Not anymore, in fact they're very very good. They use X50 steel just like Wusthoff. CNC machining is making sweet handles. That's all a knife is: A handle and a blade. I have an 8" Shun clone like these. Used it yesterday. Did a double take it is so good. Check the review video in that link and watch complete doofuses use the knives. They are really good. Better than Victorinox 8 inchers that cost $40. You get 7 for $30. They're NOT Shuns, they just imitate the handle and blade designs with a very good handle and above average German knife steel.
The next one is an "8 inch" chef knife that caused a stir in knife nerd forums a year or so ago. $10. Here's a working chef's comment.
Again, it's a Shun clone but this time made from either AUS10 or AUS8. Those are kind of premium Japanese steels. I put 8"s in quotes because of the heel design shortening the blade a little making it really agile. This is something I like, so I bought two. One for the rotation. I could go on but for $10 get one and experience why nerds call Japanese knives lasers.
This is the one I have. $15, lowest price I've seen. Those mostly sell to restaurants. Made from X50 with an ugly but non slip very comfortable handle, It's a clone of a $180 Wusthoff. The Victorinox that's not as good is $80. It's only needed sharpening every couple of years and the honing rod every 3 or 4 months. Just a workhorse. 10 inchers just get more done for big jobs and the granton edges work to release food as advertised. Super handy knife.
Normally I agree with this to the point of having a "go to" set of mismatched winners on Amazon to getter done cheap.
But this set can't be beat today with the 50% coupon. $30 for a matched set of 7 Shun clones? That's an untouchable deal. Chinese knife makers started cloning Shun, Wusthoff and Henckels over 20 years ago. The clones were junk. Not anymore, in fact they're very very good. They use X50 steel just like Wusthoff. CNC machining is making sweet handles. That's all a knife is: A handle and a blade. I have an 8" Shun clone like these. Used it yesterday. Did a double take it is so good. Check the review video in that link and watch complete doofuses use the knives. They are really good. Better than Victorinox 8 inchers that cost $40. You get 7 for $30. They're NOT Shuns, they just imitate the handle and blade designs with a very good handle and above average German knife steel.
The next one is an "8 inch" chef knife that caused a stir in knife nerd forums a year or so ago. $10. Here's a working chef's comment.
Again, it's a Shun clone but this time made from either AUS10 or AUS8. Those are kind of premium Japanese steels. I put 8"s in quotes because of the heel design shortening the blade a little making it really agile. This is something I like, so I bought two. One for the rotation. I could go on but for $10 get one and experience why nerds call Japanese knives lasers.
This is the one I have. $15, lowest price I've seen. Those mostly sell to restaurants. Made from X50 with an ugly but non slip very comfortable handle, It's a clone of a $180 Wusthoff. The Victorinox that's not as good is $80. It's only needed sharpening every couple of years and the honing rod every 3 or 4 months. Just a workhorse. 10 inchers just get more done for big jobs and the granton edges work to release food as advertised. Super handy knife.
the moops
Footballguy
Look at this guy
beer 30
Footballguy
Buy once, cry once. If you want a good knife, you're going to pay for it.
I own two knives that I use in the kitchen, the one referenced above and this carving knife. #LookAtMe
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I see knives a lot like golf clubs.
Lots of people buy the equipment that matches a skill level way over their heads.
A good chef's knife, paring knife and bread knife will do just about everything you need.
Lots of people buy the equipment that matches a skill level way over their heads.
A good chef's knife, paring knife and bread knife will do just about everything you need.
Chaos34
Footballguy
Wusthoff (and many others) says there's three essential kitchen knives. I don't consider a paring knife essential and only have a couple, hah. Your Benchmade has the tip to handle any paring needs. Cool cool knife, btw. The Japanese call that profile a bunka knife. I do think a bread knife is essential. You should complete your kit.
Witz
Footballguy
I’ve heard nothing but good things about these. A friend has a set and they are quite nice but what do I know!
https://www.newwestknifeworks.com/
https://www.newwestknifeworks.com/
Chaos34
Footballguy
Yup. I couldn't agree more and even think there's plenty of better options than most paring knives. For me knives became a little bit of an addiction. Reading the nerds going on about spines, profiles, tapers, tips, bellies, bolsters, heels, edges, steels, handles. Well I just had to try them all. They're also always well-received gifts.
My favorite paring tool is a Morakniv Companion. It does lots of double duty paring knives don't. It's built for carving wood so peeling is nothing. Great steel, forever edge, razor sharp, but mostly it's that outdoorsy non-slip handle. Paring knives have dainty awkward little handles in comparison. Much more confident parer. That beefy handle has a nice spot for your thumb when peeling something towards yourself. Doubles as a perfect steak knife when eating solo and no one's watching.
UncleZen
Footballguy
Good luck! My only advice is to make sure you pack these in your carry-on luggage.I’ve been in Japan for about five days. Getting some time on Monday or Tuesday to visit this store in Tokyo. Kind of overwhelming! Sharing the link of the brands they offer. Any opinions on this store? I don’t really know what I’m doing, so I’ll take any advice (appreciate all that has already been shared!).
Looking to buy three knives (one for me and the wife, and one each for my two sons and their wives) and am willing to spend between $150 and $250 each. None of us are chefs so I don’t mind going lower. Really looking to give a gift that will be appreciated for years to come.
Thanks again!
Brands
Seisuke Knife Seisuke is our original band. We work with smiths throughout Japan to craft high quality blades at an affordable price. The wide variety of our designs are unique and steeped with tradition, making them perfect for both home and professional use. Yu Kurosaki Well known for his...
Beef Ravioli Part 2
Footballguy
Good luck! My only advice is to make sure you pack these in your carry-on luggage.I’ve been in Japan for about five days. Getting some time on Monday or Tuesday to visit this store in Tokyo. Kind of overwhelming! Sharing the link of the brands they offer. Any opinions on this store? I don’t really know what I’m doing, so I’ll take any advice (appreciate all that has already been shared!).
Looking to buy three knives (one for me and the wife, and one each for my two sons and their wives) and am willing to spend between $150 and $250 each. None of us are chefs so I don’t mind going lower. Really looking to give a gift that will be appreciated for years to come.
Thanks again!
Brands
Seisuke Knife Seisuke is our original band. We work with smiths throughout Japan to craft high quality blades at an affordable price. The wide variety of our designs are unique and steeped with tradition, making them perfect for both home and professional use. Yu Kurosaki Well known for his...
Chaos34
Footballguy
Never heard of them but here's how I've learned to judge knives. They're all just a blade and a handle. Archeologists say they're the first tools us humans invented. So what is the steel and how's the handle? From there there's an endless variety of blade profiles for different duties and handles for different preferences. The steel above is CPM S35VN. Good stuff for sure, Rockwell hardness between 58-61. Kind of the sweet spot for both edge retention and ease of sharpening. Plenty of steels just like it. So pretty cool for collecting, but not worth the money if you're just seeking kitchen performance. That $10 knife I linked to above has the same quality steel and a nifty full tang handle that should last forever. I bet it's sharper from what I've read and considering the 2.5mm spine.
For me, my go to is this Shun chef's knife. I've found I like a Santoku knife best. https://shun.kaiusa.com/classic-7-i...ZMuWrzeSbDVi_4JE4ZubgNyRoKVLRVB_Yl5HLJV-VAGKB
For paring, I love this paring knife and use it every day. https://www.zwilling.com/us/henckel...brands_henckels-international_cutlery_classic
Those two will cover 90% of all you need for a couple hundred dollars for the rest of your life.
For paring, I love this paring knife and use it every day. https://www.zwilling.com/us/henckel...brands_henckels-international_cutlery_classic
Those two will cover 90% of all you need for a couple hundred dollars for the rest of your life.
If you wanted one more, I love this Chinese Cleaver https://www.chefknivestogo.com/cckcleaver2.html
It's nice as the shape makes it easy to cut and then scoop vegetables over to the pan.
It's nice as the shape makes it easy to cut and then scoop vegetables over to the pan.
UncleZen
Footballguy
I went the cheap route and these knives actually work really well.
Brewin Professional Kitchen Knives, 3PC Chef Knife Set Sharp Knives for Kitchen High Carbon Stainless Steel, Japanese Cooking Knife
Brewin Professional Kitchen Knives, 3PC Chef Knife Set Sharp Knives for Kitchen High Carbon Stainless Steel, Japanese Cooking Knife
The BBQ world is big on this.
Some guys with a ton of money will buy the latest coolest equipment.
And lots of times, it'll be the guy with a humble grill that works harder and loves the craft that will make the best food.
Some guys with a ton of money will buy the latest coolest equipment.
And lots of times, it'll be the guy with a humble grill that works harder and loves the craft that will make the best food.
Chaos34
Footballguy
I have a CCK cleaver like that, but mine's stainless and not quite so wide. I love it. A Chinese laser for sure. I have three Chinese cleaver style chef's knives. They really are good once you get used to the knuckle saving cleaver profile.
Chaos34
Footballguy
I'm sure they're just fine and appreciate the budget workhorses, but you could have done a little better. Great handles for sure, but they're made from 4116 steel. Same formula Victorinox uses and the hardness is down around 55-56. Won't hold an edge so well, but will take one easily.
Chaos34
Footballguy
I love my Shun clone and understand X50 can't compare to Shun's steel. I'd also point out to Icon who thinks they suck because they chip and have a difficult to sharpen edge that dkp933 above has had that Shun 8" chef knife for 20 years. it's his workhorse and still like brand new. It took me awhile to come around to the light weight and thin blades, but after adjusting I'd be pretty hard to convince any western knives are better than Japanese.
Instinctive
Footballguy
I will say, however, that Christmas 2023 my inlaws got me a Wusthof 14inch slicer for brisket and such...omg the thing cuts tri tip, smoked turkey, brisket...LIKE BUTTER, So smooth, with almost no pressure, and I can get suuuuuuuuuuper thin. It is a joy to use.
I get it. I have a similar one from Henkel that is cool.
But the best BQQ restaurants in the world use the same one from the Restaurant Suppy. Link.
- YouTube
Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.
youtu.be
The rest of the video is great too if you like BBQ.
A good rundown: https://www.foodandwine.com/best-knives-for-slicing-brisket-7112385?
Instinctive
Footballguy
I would happily have used that one too. I was more getting at for most people doing most things a big and a small chef's knife are all you need. But if you cook all the time, it is really nice to have the right tool for the job. Be that a long slicer, a boning knife for whole primals, a filet knife for fresh fish, a bread knife for baguettes, etc...
I get it. I have a similar one from Henkel that is cool.
But the best BQQ restaurants in the world use the same one from the Restaurant Suppy. Link.
- YouTube
Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.
The rest of the video is great too if you like BBQ.
A good rundown: https://www.foodandwine.com/best-knives-for-slicing-brisket-7112385?
Chaos34
Footballguy
Hmm, for bbq it's not surprising some of you are nerdier than me. This is where I feel a good 10" bread knife is all I need. I have 2. I also have the Henckels 9" carver beer30 linked above. Same blade different handle. I've been eyeballing this since this thread got me thinking about knives again. Derned thread. Is there a reason why a 12 or 14 inch slicer like the above is better for the job?
eta: the Mac bread knife was all the rage a few years ago, and that one in the link is a clone. For a bread knife, I'm just fine with a clone.
eta: the Mac bread knife was all the rage a few years ago, and that one in the link is a clone. For a bread knife, I'm just fine with a clone.
Instinctive
Footballguy
For me (and Joe's food and wine link has some great stuff at the bottom about how to slice brisket specifically) length of knife exceeding width of the meat is important. That's why I love this thing for brisket and tri tip - it gets the whole slice in one go, no second cut or saw. a 9" knife might not make it on some of the bigger stuff I smoke. I don't love my bread knife's serrations with a super tender meat because it can shred it a bit if not super careful.
I'm an amateur. So that's just what I've gathered from doing it a bunch and trying to learn from stuff like Epicurious, Bon Apetit, Food & Wine, and paying attention when I go out.
I'm sure that would be great.
I just find for myself, I'm trying to simplify and use fewer knives.
And I pay a lot of attention to what the pros use in high volume practical applications and that's why I like the inexpensive slicer for brisket. It seems like every great BBQ place uses the same thing.
But with all that said, I'm a big believer in use the things that make you happy.
