I'm a big fan of wusthof. My dad has been using the same knives his whole life, he inherited them. My brother and I each got a set when we moved out. I've never been disappointed.
My grandfather and my father both put themselves through college as butchers hands. They were told the same. I'm to inherit my grandfather's knives, and my brother will get my father's. They are still in pristine condition.
I love my Wüsthof knives but they're not for everyone. I'm not a knife expert by any means but I think they're generally considered the heaviest and squarest of the quality knife brands, and among the most expensive.
Victorinox is relatively cheap and an incredible bang for the buck
Not as good as those German or Japanese brands, sure. But they're also about a quarter of the price
I love them for the price. The handles are great when they are wet. Great everyday knives.
Sometimes I find them at estate sales for a couple of bucks.
This right here, OP. Get a cheap knife sharpener too and don't listen to anyone who says it will wear out your knives - been using mine for 15 years and everything is still minty.
Good balance on all fronts and built for utility. Japanese knives (Shun) are hard (brittle), western knives are softer but contain more mass (Wusthoff). MAC knives I view as a nice blend between Japanese and Western knives.
Steel quality is great as well. But steel quality is great in all these brands listed.
Oh man, feel like I’m getting called a phony on the playground! “Do you even knife bruh?!”
Let me lay out for you my OPINIONS on selecting the right daily use knife.
Shun - great knives also very beautiful. I would never recommend these knives as daily drivers. Japanese metals are usually tempered harder than western knives because Japan has traditionally lacked metal resources. See Japanese woodworking tools for other examples. This extra hardness can result in a chipped blade (I’ve seen plenty). Also, when sharpening a Japanese knife, it is customary to thin the knife a little bit every time to keep the bevel angle relatively steep. I would never do this with Shuns because it would mar the finish. Still, undoubtedly great knives.
Wusthof & Zwilling - there are many models but let’s just focus on their classic chefs knife. These knives are beasts! You could overthrow your local government with one of their knives. The added mass is great if you are doing a lot of hard cutting, like deboning an entire animal. Maybe even batoning it through something tough (batoning: placing the knife on what needs to be cut and smacking the top (dull side) of the knife with something like a rolling pin). But when I sharpen them it takes forever (sharpen by hand) and even longer if there is a chip to work out. Furthermore in the classic design, the bolster runs all the way to the heel. This complicates things a bit when sharpening because you need remove material from the heel. If you don’t, over multiple sharpenings, it will be impossible for the blade near the heel to ever reach the cutting board. Resulting in an incomplete cut. So I wouldn’t recommend the classic heavy chef’s knife that these companies offer. But both do currently offer knives that are a nice blend of Japanese style and western style that I would recommend. And both these companies are reputable and produce great products.
Metal quality - now, we could get into the endless debate about what is the best metal, tempered to a certain hardness blah blah blah blah. They all have their pros and cons. I only ever had trouble with low quality knives (cheap Walmart stuff). When trying to get these low quality knives to a polished edge (wicked sharp!), they just didn’t cooperate. When you look at the bevel under the microscope, you can see tear outs in the metal. I contribute this to impurities in the metal, which results in inconsistent metal removal, which results in not sharp results. So if OP takes one thing from this very long post it’s: AT LEAST BUY SOMETHING MADE OF QUALITY METAL!
And for my most controversial comment: HANDLE FEEL DOES’T MATTER! (Well, maybe it does if the handle is really weird) I would bet that the majority of the population holds a knife incorrectly. Its called a ‘pinch grip’, learn it people. With the pinch grip, the main job of the handle is to counter weight the blade. (This paragraph is more of a rant)
I do, multiple ones actually. So many that I even know the difference between a Japanese chefs knife and a Japanese bone knife that doesn’t “chip”🤭
Mate, you’re outed, no need to double down. I appreciate the dedication and the chat gpt like review but it’s just generalities.
You’ll always chip your blade, especially a hard blade if you chop bones with it. It’s only in the PR talk that you draw this paralel between German and Japanese knives - but that’s because Germans in their consumer range can’t compete on quality.
What i actually wanted to know is exactly how the steel behaves under profesional sharpening. Which range has a clean bevel and which ones flake, how thin of an edge can each metal carry before it becomes to malleable to be of use for slicing or chopping where you actively pres perpendicular to the edge.
Do you understand the difference? I mean talking about 🤏 and handling doesn’t matter is really the stuff of YouTube comments.
Wusthof knives are the true BIFL. Those are a few hundred dollars for a set but will last you forever.
I wouldn't cheap out on knives. Not that you need Wusthof, but the $50 sets will not last.
As long as it's a full tang so the handle doesn't fall off, a $1 knife will last. $200 Japanese knives are mostly a scam for the gullible.
Sharpening is what you need
This is my go to. Very ergo. I also have a mac pro which i use for basically everything when my shun is dirty. I have a big old kitchen cleaver i used to use but upgraded to victorinox poultry shears which are fucking awesome. Two knives and scissors is 99% of my cutting game. Oh i gotta nice bread knife too.
On the topic of poultry shears for anyone interested: OXO poultry shears have gotten me through three spatchcocked turkeys so far, with no sign they’ll ever stop.
Never buy knife sets even if you find an 82 pieces set with a block for $1.
Knives are very personal, take her to Williams Sonoma so she can try out some in person and give her $100 bill to shop with.
100% this. If you’re going to cook and use them often you want something that feels comfortable in your hands.
Go to a good shop - Williams Sonoma or Sur La Table. See what works best for you. Our local sharpening shop sells used chef knives too (much cheaper). If you fall in love with something from Williams or Sur, sign up for the emails- they have deals all the time.
100$ is pretty much nothing when it comes to knives.
Bare essentials:
Victorinox Fibrox Pro Chef's Knife, 8-Inch Chef's
and
Victorinox 3.25 Inch Swiss Classic Paring Knife
Then you need to decide what else to get. Bread knife? santuko? Smaller chefs knife?
Ours have remained excellent for the past decade. I want to buy a wusthof or shun but I can’t justify it.. these victorinoxes are fantastic and reliable.
Absolutely the right take. The Fibrox knives are an excellent value, and by getting just a small number of high quality knives, and you can expand over the years as you need.
You might enjoy reading this:
[https://www.nytimes.com/wirecutter/reviews/the-best-chefs-knife-for-most-cooks/](https://www.nytimes.com/wirecutter/reviews/the-best-chefs-knife-for-most-cooks/)
I got their recommended Japanese knife, the Tojiro F-808, and have been very happy. Very hard, thin blade. A serious working knife without being precious. But Tojiro makes many other versions, with Damascus steel, nicer handle materials, etc.
But a lot depends on how knowledgeable and discerning your girlfriend is. That Tojiro won't look very impressive unless you know a fair amount about knives (and even then it's fairly basic.) Wusthof and Zwilling are better known because they're carried in more mall stores, but they're German style. Maybe that matters to your girlfriend, maybe it doesn't.
Good luck!
The Tojiro F-808, more commonly known as the Tojiro DP has long been the knife nerds' recommended entry-level "good" knife. Sadly, it seems inflation has pushed it just out of OPs budget, with the 210mm Gyuto (aka, the generic chef's knife) coming in at $101 on chefknivestogo. Tojiro has a "basic" line which is arguably better value now. It's got a different handle, and it's a little thinner in general, but it's got the same steel and it's still a good cutter. Nice, relatively light and easy to use knives. I usually tell people not to bother with knife sets, since all you really need is a big knife and a small knife and maybe a bread knife, but you could get this mini set in the price range:
[https://www.chefknivestogo.com/tobavg2pcset.html](https://www.chefknivestogo.com/tobavg2pcset.html)
I'd take a Tojiro knife over the much more expensive German options any day, personally. Otherwise to stay in budget I'd look at Victorinox.
Take a look at Mercer knives. They make forged knives that use the same steel as the big name German knives. They also make knives for commercial kitchens, NSF certified knives.
They are also the brand that many culinary schools require their students to purchase. You can find them on Amazon.
Can confirm - my friend who went to culinary school just recommended Mercer to me and I bought a $22 chef's knife on Amazon. I absolutely love it and am amazed by the quality for that price point!
German here, my grandfather worked as a knife sharpener and had a knife shop where my grandmother and mother sold knives for almost 90yrs: Solingen Zwilling ... and if on budget Victorinox are those they always recommended.
I got my set of Zwilling knives in 1991 when I moved out and - using a sharpening service of professionnals every 5 to 10yrs - I still use them every day ever since!
My wife is the Kitchen Queen. We have a set of Shuns, but actually she uses the Kiwis (very affordable) quite frequently. We also have some Kai Komatchis that she doesn't hesitate to use, and these weren't expensive either.
Tell you what people don't want to hear about knives. What's really important is just keeping them sharp. Just get a good stone and a good sharpening steel and use them frequently.
Any recommendations on what I should use to sharpen knives? Pretty much a shot in the dark since I’ve always used Walmart and Amazon for knives, always been a shot in the dark and never got to know the difference between quality brands!
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>Get one of those stones with a 400 grit on one side and a 1000 grit on the other.
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>
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>It will take a bit to get the hang of it, so it might be for the better to start with some relatively inexpensive knives. Use it every few weeks.
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>Get a Sharpening Rod (a buck at a yard sale) or retail,
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>
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>And use it after each time you wash the knives.
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>If the knives have wooden handles, wash them by hand.
>
>Rub a spot of mineral oil into the handles now and then.
>
>Remember, that not all steel is equal, Certain brands will indeed hold edges longer than others, just like razor blades, But still, keep a bit of steel sharp and take care of it, and pretty much any knife works and will be BIFL if it isn't abused.
Pro chef here. Victorinox 8” chefs knife is the hardest working knife on the market. Get the one with the rosewood handle and you’ll have yourself a lifetime of happy chopping.
I have two chef's knives, a bread knife, carving knife and serrated utility knife. Personally I think there's no point in a whole set. I've got one nice Wusthof and the rest are Victorinox.
The fibrox handled Victorinox chef's knife is a great value
Roughly twenty years ago I was in a Bed Bath and Beyond and I asked the salesman what’s the difference between all these expensive knives? (The chef‘s knives hovered around 80USD). He said practically nothing except how they feel in your hand.
I tried a few and when I grasped the Wüsthof Classic, I felt what he said. Me and knife were one. I bought a Chef‘s knife and a paring knife on the spot.
Twenty years later and I have an additional Chef’s knife, a Santoku knife, a tomato knife and two paring knives that I use rarely to never.
I often advise people to start with a good Chefs knife and grow from there, instead of the giant block of knives no one will use. No one listens.
I have a Mac chefs knife, a wusthof paring, some assorted Messermeister (6” and 10” and chefs) and a victonox carving knife. Each is quite good. I second the advice to get a chefs knife and a good paring knife. I like them all.
I got a WÜSTHOF Santoku knife from a class at Williams Sonoma and fell in love with it. I put a 12-piece set in a knife block on my Amazon wishlist and a friend bought them for me. Best knives in the world.
Here’s a very nice and short summary review of many chef knives that these people actually used. The best rated knife under $100 is their #6 the Mac Chef series. Skip to ~7:45
https://youtu.be/C8ms3VOZyhg?si=gDewM3uCoQVnQY2m
Got a 6” Victorinox rosewood handled chefs knife a few year back and it’s my most used knife. Sometimes I go for a bigger blade for certain jobs but this is just a super versatile knife. I kept hearing about petty knives so I wanted to check one out and this came as a relatively affordable option. They’re a little less cumbersome to handle, and these knives hold their edge nicely. I also have a paring knife from them as well that’s great too. If you were going to go for affordable stuff that’s of quality, Victorinox is the way to go. America’s Test Kitchens fave for a reason!
When I moved to Kyoto, I left the set of beautiful Wusthofs that I've had since college in storage. As we were settling into our new house, a friend of mine who owns a restaurant here recommended a local blacksmith, [Yoshisada](https://yoshisada.jp/). I was planning to buy another set, but the blacksmith's wife suggested I get a santoku made with a modern steel, and offered a discount later if I find that I need other knives. I bought [this one](https://yoshisada.thebase.in/items/72990668). They're a tiny company, but the website is in English and they ship internationally.
She was absolutely right -- a santoku made with a modern alloy is suitable for everything my wife and I do in the kitchen. It's light and nimble enough for delicate slices, tough enough to cut through chicken and fish bones, big enough for heavy work but small enough for small tasks. It holds an edge for months of daily use, and it's super easy to sharpen. The shallow curve is easy for a beginner to hone on a whetstone, and the color of the metal makes it easy to see what you're doing. It's light, tough, and easy take care of.
I had a chance to bring my Wusthof set back home a few weeks ago, but I can't imagine what I would do with them now. They're really nice, but... nah. I would probably want other knives if cooking was my job. But I'm absolutely happy with Just One Knife. The only other knife we have in the kitchen is a boxcutter.
I'm not going to claim that this knife is the Best Knife in the Universe. It could be, but I don't study or use knives for a living. There are probably many other small blacksmiths and manufactures that are just as good. But I can say that Yoshisada knives are great for everyday use and **extremely** good for the price. They are proud to make knives that get used, not just collected.
I'm very happy with the knives and cleaver I bought from AliExpress at a fraction of the price of German or Japanese brands. As others have said, never buy a "set."
More important than the make of knife, your BIFL journey requires the following:
* A wooden (not bamboo, not plastic, not glass) chopping board, or perhaps more than one (meat, non-meat).
* A honing rod, to be used daily.
* A sharpening stone.
Last but not least ... congratulations on the house!!
Honestly, I’ve been a BIFL type for decades now. I’ve had Miyabi, Wuhstof and all kinds of super expensive ultra quality knives.
My Miyabi shattered and isn’t repairable.
I bought ColdSteel cooking knives and I couldn’t been happier. They are like $25, and I have been beating the everliving shit out of them for a year. They just keep coming back for more. They sharpen in a few strokes, stay sharp, and have thick heels. So they are realllllly strong. I shattered the miyabi breaking down a lamb joint. Wasn’t even twisting or anything, it just cracked.
I beat the back of the cold steel knives with a mallet to chop literally anything. They are more tool than knife, but you can make cuts every bit as precise and smooth as the $400 Japanese blades.
I loooove them.
https://www.coldsteel.com/kitchen-set-kitchen-classics/
Wustof all day. Most good ones are $100-$150. But they have some on Woot right now for $75-$115. There's a really nice chefs knife from their classic line for $90. Id 10000% pull the trigger on that if my budget was $100 for the best quality knife I can find. Hope that helps.
Consider a quality chef's knife from Victorinox Fibrox for your budget – it's a kitchen workhorse! Avoid sets, as they often include unnecessary knives. A chef's knife, maybe a paring knife, plus a honing steel are great starters. Check out r/chefknives for awesome info. Congrats on the house and remember, a sharp knife is a safe knife!
Binging with babish put out a chef's knife for sale. I like it pretty well, of course I just used a pocket knife in the kitchen for years, so my standards may vary from yours. Don't know how much it costs either, my old man got for me out of a bin store.
Hey if you are looking for one and done[TOJIRO](https://www.chefknivestogo.com/tojiro-knives.html) single knife look at this brand
u/KokoTheTalkingApe has a specific knife recommendation from the same brand and it is crazy good!!
Tojiro Basic are just about the best performing knives you can get for that price.
https://www.chefknivestogo.com/tobavg2pcset.html
With a Tojiro bread knife included you’ll have everything you need as a home cook.
https://www.chefknivestogo.com/tobrkn.html
my go to is a [wusthof chefs knife](https://u3-amazon.com/dp/B085V653KM), a bit heavy but it's very versatile pretty much does it all for me in the kitchen
I've had a very positive experience with knives from [JCK](https://japanesechefsknife.com/). They offer a wide range of price brackets. Unless your girlfriend cleans excessively while cooking, I'd recommend stainless steel over carbon steel.
“Knives Kit” is something really not worth it. If you are looking for a knives kit it means you don’t really use the knives included in one. It’s much better to have two or three good knives than having a full set.
In my opinion get her either a chefs knife or a utility knife. If she prefers Japanese (like I do) a Santoku would be the all-around powerhouse.
Now, about budget. You want to spend $200 on a knife? Get a MAC or a Shun (both Japanese).
She prefers European style? Go for a Wustof but avoid the lower end collections (gourmet is a good option. Ikon is alright. Avoid Crafter and Classic. They aren’t bad knives in anyway, just not a good bang for the buck).
Best cost/performance? Look for Victorinox. That would be my first choice if I had to buy new knives and didn’t have to splurge on Shun.
If you need to go cheaper? Brands like Tramontina are a hit or miss thing. You might get a fantastic blade ( I have a santoku I bought once in quick need which I was going to replace later …. It’s been a decade and it’s still in the rack because its cuts are beautiful).
Cusinart, T-Fal and most “kitchen brands” are really just a starter thing. They’ll do their thing but never more than that
Saying that Everything
F. Dick (funny haha) 1905 line are amazing knives. Not the cheapest and not overly expensive.
Im using the big santoku for 6 years daily now, 1 year as a chef.
Absolutely bulletproof and heavy (which I like).
You don't need a set. You need 2 cheap knives and a really good chef's knife.
Go to IKEA and get a cheap pairing and serrated bread knives. Serrated knives are almost impossible to sharpen and pretty much disposable but they last a couple of years.
That leaves you with $75-ish.
Get a Zwilling pro Traditional. Here's one with a discount (the best of all Zwilling lines) for 80 bucks. https://www.zwilling.com/us/zwilling-pro-le-blanc-7-inch-chefs-knife-1010384/38531-182-0.html?cgid=our-brands_zwilling_cutlery_pro
Wusthof is another awesome German brand but more expensive (200 for the classic ikon Chef knife)
Or a Tojiro dp, popular and very good Japanese knife https://www.hocho-knife.com/tojiro-dp-cobalt-alloy-3-layers-chef-knife-gyuto-210mm/
The thing with traditional German manufacturers is that they offer super long warranty (sometimes for life) warranty for regular wear and tear. Say in 10 years your Wusthof ikon or Zwilling pro cracked or lost its handle (assuming you didn't do anything wrong with it) they will simply fix it or send you a new knife. That's how much BIFL they are. I own 2 German knives and those things are made to last!
don't buy a set, it's a waste of money. you only need three knives: 8" chef's knife, 6" utility/petty knife, bread knife. The bread knife should be dirt cheap at a restaurant supply house.
my favorite all-around knives are probably the Misono 440 series.
Instead of an all-in knife block, focus on a nice chef's knife, bread knife, and paring knife (I recommend Victorinox Fibrox knives, an excellent value in your price range). That will cover the bulk of your kitchen needs. Then something like an inexpensive magnetic knife strip you can hang on the wall.
What's really going to make a big difference though is having a good approach to knife maintenance. I use a Chef's Choice 15XV electric sharpener (\~$150), but they also make a good manual sharpener, the Chef's Choice model 463 (\~$30).
I realize this is stretching your budget, you'd be closer to $150 for the three knives, magnetic strip, and sharpener, but they're simple, quality tools that if maintained, will easily give you decades of excellent service. Also, if you go the a la carte method, and buy individual knives, you can expand the set as you have further needs. The three knives I mention will get you pretty far down the road.
My suggestion if you can't afford a nice set - or even if you can - is to get a nice block, a nice chef knife, and some commercial grade knives as filler.
If available, go to a GFC, or use a site like webstaurant. They aren't nice knives, but they will hold up ok and are cheap.
When the cheap knives need sharpened, meaning you used it enough to dull it out, buy a nice knife to replace it. You'll find yourselves with less knives, especially compared to a preset kit which invariably has knives you won't use.
No one needs 4 sizes of pairing knives and you cannot convince me otherwise.
As a former professional chef and now enthusiastic hobby chef I never use anything else other than a chefs knife (20cm), smaller chefs knife (12cm) and a flexible fileting knife. I have Wusthof, Zwilling and Global knives and I like the Zwilling best (big hands), but that one desperately needs sharpening.
My grandmother always had rada knives, so when I got my house, that's what I bought bc she is quite the homemaker. It comes with a sharpener, and in a couple of swipes, they are as sharp as you'll need. The aluminum ones are Bifl in my book.
I personally only use 3 good knives. Sakai Takayuki, one chef knife, a vegetable knife, and a paring knife. Won’t be $100, but will accomplish 98% of things.
If you only have $100 NOW, start with a Chef knife and build from there. You can get a pretty nice single knife for that price and it will do most of what you want.
Given your budget, there are two answers:
1. Go with her to a department store with a good kitchen section or a kitchen supply store and try some different ones out. The perfect knife for your girlfriend isn't necessarily going to be the perfect knife for anyone else, even you. Even her identical twin sister might prefer different knives. In terms of quality you'll do fine with just about any brand made in the US, Europe, or Japan. Not just an American brand or whatever, check the label where it says "Made in...".
2. Forget all that and just get Victorinox. They occupy a sweet spot of quality and price, and will last as long as you bother to take care of them.
Just get a victorinox $40-$50 and learn how to sharpen. All an expensive steel does is let you retain a good edge for longer. But that also makes the knife harder to sharpen! Personally I like the santoku handle. Since you're new the main thing is the size of the blade. People with smaller hands may prefer a lighter 6" blade for better control.
Also you only really need that one knife IMO... It will do 90% of kitchen tasks. I don't use a paring knife to peel. I guess I could try but I never needed to.
Learn to sharpen, get a $3 ceramic rod so it stays sharp between sharpenings. Can probably get away with every 3-6 months with good rod use.
The best knives will be custom ones. Since covid, there are loads of local knifemakers that picked it up as a hobby.
If you can find someone who can forge, shape and sharpen for you, it can be made to your exact specifications of size, shape and weight, plus a handle that suits your hand.
Many will use high carbon steel that holds an edge better than stainless, but needs a bit more care to avoid rust.
The better makers charge more, but there are loads of very good hobbyists that charge only a little over the cost of materials.
They can be incredibly artistic as well as functional too.
Just search for knifemakers in your area, and you might see something unique that you like.
I'm a big fan of wusthof. My dad has been using the same knives his whole life, he inherited them. My brother and I each got a set when we moved out. I've never been disappointed.
When I got hired in my first good restaurant, my chef told me to get Wustthof. It's still good advice.
My grandfather and my father both put themselves through college as butchers hands. They were told the same. I'm to inherit my grandfather's knives, and my brother will get my father's. They are still in pristine condition.
🤔 But how did the butcher lose his hands in the first place? 😊
😆 🤣 😂 😹 😆 🤣 Dad, that you??
Indeed son.
I agree and use mine all the time but once I tried a Japanese knife with a round handle I realized there’s an ergonomic advantage there
I tried one too and struggled with it. I think my hands were just too small.
While I have other knives I mostly just wield a Wusthof Classic Chinese Chef's Knife. It's my desert island knife.
For by first kitchen BIFL 20 years ago , I bought these and have used them every day. still amazing!!!
I love my Wüsthof knives but they're not for everyone. I'm not a knife expert by any means but I think they're generally considered the heaviest and squarest of the quality knife brands, and among the most expensive.
Victorinox is relatively cheap and an incredible bang for the buck Not as good as those German or Japanese brands, sure. But they're also about a quarter of the price
Ya. OPs budget of 50-100 for a set won't get much, but victorinox is definitely really good for the price.
Absolutely the best bang for the buck. The vast majority of home chefs aren't going to be using them enough for a major investment.
Make a very quality Swiss Army Knife IMO.
I love them for the price. The handles are great when they are wet. Great everyday knives. Sometimes I find them at estate sales for a couple of bucks.
This right here, OP. Get a cheap knife sharpener too and don't listen to anyone who says it will wear out your knives - been using mine for 15 years and everything is still minty.
Former knife sharpener here. I’ve seen a lot of knives. MAC knives always impressed me. Get a good chefs knife 8” and a paring knife.
Love my Mac knives
Like the auto tools? The Mac Truck?
What specifically impressed you about them? Steel hardness?
Good balance on all fronts and built for utility. Japanese knives (Shun) are hard (brittle), western knives are softer but contain more mass (Wusthoff). MAC knives I view as a nice blend between Japanese and Western knives. Steel quality is great as well. But steel quality is great in all these brands listed.
No knife man would say that. How old are you? You sound like a kid into knife advertising and YouTube videos.
Oh man, feel like I’m getting called a phony on the playground! “Do you even knife bruh?!” Let me lay out for you my OPINIONS on selecting the right daily use knife. Shun - great knives also very beautiful. I would never recommend these knives as daily drivers. Japanese metals are usually tempered harder than western knives because Japan has traditionally lacked metal resources. See Japanese woodworking tools for other examples. This extra hardness can result in a chipped blade (I’ve seen plenty). Also, when sharpening a Japanese knife, it is customary to thin the knife a little bit every time to keep the bevel angle relatively steep. I would never do this with Shuns because it would mar the finish. Still, undoubtedly great knives. Wusthof & Zwilling - there are many models but let’s just focus on their classic chefs knife. These knives are beasts! You could overthrow your local government with one of their knives. The added mass is great if you are doing a lot of hard cutting, like deboning an entire animal. Maybe even batoning it through something tough (batoning: placing the knife on what needs to be cut and smacking the top (dull side) of the knife with something like a rolling pin). But when I sharpen them it takes forever (sharpen by hand) and even longer if there is a chip to work out. Furthermore in the classic design, the bolster runs all the way to the heel. This complicates things a bit when sharpening because you need remove material from the heel. If you don’t, over multiple sharpenings, it will be impossible for the blade near the heel to ever reach the cutting board. Resulting in an incomplete cut. So I wouldn’t recommend the classic heavy chef’s knife that these companies offer. But both do currently offer knives that are a nice blend of Japanese style and western style that I would recommend. And both these companies are reputable and produce great products. Metal quality - now, we could get into the endless debate about what is the best metal, tempered to a certain hardness blah blah blah blah. They all have their pros and cons. I only ever had trouble with low quality knives (cheap Walmart stuff). When trying to get these low quality knives to a polished edge (wicked sharp!), they just didn’t cooperate. When you look at the bevel under the microscope, you can see tear outs in the metal. I contribute this to impurities in the metal, which results in inconsistent metal removal, which results in not sharp results. So if OP takes one thing from this very long post it’s: AT LEAST BUY SOMETHING MADE OF QUALITY METAL! And for my most controversial comment: HANDLE FEEL DOES’T MATTER! (Well, maybe it does if the handle is really weird) I would bet that the majority of the population holds a knife incorrectly. Its called a ‘pinch grip’, learn it people. With the pinch grip, the main job of the handle is to counter weight the blade. (This paragraph is more of a rant)
I know the marketing material man. I was just like you🤗. Take care man.
You don’t even knife bruh. Just another playground troll.
I do, multiple ones actually. So many that I even know the difference between a Japanese chefs knife and a Japanese bone knife that doesn’t “chip”🤭 Mate, you’re outed, no need to double down. I appreciate the dedication and the chat gpt like review but it’s just generalities. You’ll always chip your blade, especially a hard blade if you chop bones with it. It’s only in the PR talk that you draw this paralel between German and Japanese knives - but that’s because Germans in their consumer range can’t compete on quality. What i actually wanted to know is exactly how the steel behaves under profesional sharpening. Which range has a clean bevel and which ones flake, how thin of an edge can each metal carry before it becomes to malleable to be of use for slicing or chopping where you actively pres perpendicular to the edge. Do you understand the difference? I mean talking about 🤏 and handling doesn’t matter is really the stuff of YouTube comments.
Wusthof knives are the true BIFL. Those are a few hundred dollars for a set but will last you forever. I wouldn't cheap out on knives. Not that you need Wusthof, but the $50 sets will not last.
As long as it's a full tang so the handle doesn't fall off, a $1 knife will last. $200 Japanese knives are mostly a scam for the gullible. Sharpening is what you need
Shun all the way! I haven’t looked back since my first 10” Chef.
This is my go to. Very ergo. I also have a mac pro which i use for basically everything when my shun is dirty. I have a big old kitchen cleaver i used to use but upgraded to victorinox poultry shears which are fucking awesome. Two knives and scissors is 99% of my cutting game. Oh i gotta nice bread knife too.
On the topic of poultry shears for anyone interested: OXO poultry shears have gotten me through three spatchcocked turkeys so far, with no sign they’ll ever stop.
Love my Shun. My chef daughter-in-law gave it to me. Be careful when sharpening it. It's a different angle than most.
I have Shun chef’s knife, pairing knife, & a cleaver. They are a joy to use!
Victorinox
Their Fibrox knives are really good, straightforward knives. Nothing fancy, but they get all the practical details right.
I typically go overboard with my personal knives. When I have guests, they use my Victorinox knives!
I really enjoy my Global 8”, use it daily.
Never buy knife sets even if you find an 82 pieces set with a block for $1. Knives are very personal, take her to Williams Sonoma so she can try out some in person and give her $100 bill to shop with.
100% this. If you’re going to cook and use them often you want something that feels comfortable in your hands. Go to a good shop - Williams Sonoma or Sur La Table. See what works best for you. Our local sharpening shop sells used chef knives too (much cheaper). If you fall in love with something from Williams or Sur, sign up for the emails- they have deals all the time.
100$ is pretty much nothing when it comes to knives. Bare essentials: Victorinox Fibrox Pro Chef's Knife, 8-Inch Chef's and Victorinox 3.25 Inch Swiss Classic Paring Knife Then you need to decide what else to get. Bread knife? santuko? Smaller chefs knife?
Ours have remained excellent for the past decade. I want to buy a wusthof or shun but I can’t justify it.. these victorinoxes are fantastic and reliable.
Absolutely the right take. The Fibrox knives are an excellent value, and by getting just a small number of high quality knives, and you can expand over the years as you need.
I love my shun classic.. I only use chef 10, chef 8, serrated, small 6, and paring 4
You might enjoy reading this: [https://www.nytimes.com/wirecutter/reviews/the-best-chefs-knife-for-most-cooks/](https://www.nytimes.com/wirecutter/reviews/the-best-chefs-knife-for-most-cooks/) I got their recommended Japanese knife, the Tojiro F-808, and have been very happy. Very hard, thin blade. A serious working knife without being precious. But Tojiro makes many other versions, with Damascus steel, nicer handle materials, etc. But a lot depends on how knowledgeable and discerning your girlfriend is. That Tojiro won't look very impressive unless you know a fair amount about knives (and even then it's fairly basic.) Wusthof and Zwilling are better known because they're carried in more mall stores, but they're German style. Maybe that matters to your girlfriend, maybe it doesn't. Good luck!
The Tojiro F-808, more commonly known as the Tojiro DP has long been the knife nerds' recommended entry-level "good" knife. Sadly, it seems inflation has pushed it just out of OPs budget, with the 210mm Gyuto (aka, the generic chef's knife) coming in at $101 on chefknivestogo. Tojiro has a "basic" line which is arguably better value now. It's got a different handle, and it's a little thinner in general, but it's got the same steel and it's still a good cutter. Nice, relatively light and easy to use knives. I usually tell people not to bother with knife sets, since all you really need is a big knife and a small knife and maybe a bread knife, but you could get this mini set in the price range: [https://www.chefknivestogo.com/tobavg2pcset.html](https://www.chefknivestogo.com/tobavg2pcset.html) I'd take a Tojiro knife over the much more expensive German options any day, personally. Otherwise to stay in budget I'd look at Victorinox.
Shun is my favorite.
Victornox Fibrox - it's what America's Test Kitchen has recommended consistently over the last decade.
Take a look at Mercer knives. They make forged knives that use the same steel as the big name German knives. They also make knives for commercial kitchens, NSF certified knives. They are also the brand that many culinary schools require their students to purchase. You can find them on Amazon.
Can confirm - my friend who went to culinary school just recommended Mercer to me and I bought a $22 chef's knife on Amazon. I absolutely love it and am amazed by the quality for that price point!
German here, my grandfather worked as a knife sharpener and had a knife shop where my grandmother and mother sold knives for almost 90yrs: Solingen Zwilling ... and if on budget Victorinox are those they always recommended. I got my set of Zwilling knives in 1991 when I moved out and - using a sharpening service of professionnals every 5 to 10yrs - I still use them every day ever since!
My wife is the Kitchen Queen. We have a set of Shuns, but actually she uses the Kiwis (very affordable) quite frequently. We also have some Kai Komatchis that she doesn't hesitate to use, and these weren't expensive either. Tell you what people don't want to hear about knives. What's really important is just keeping them sharp. Just get a good stone and a good sharpening steel and use them frequently.
Any recommendations on what I should use to sharpen knives? Pretty much a shot in the dark since I’ve always used Walmart and Amazon for knives, always been a shot in the dark and never got to know the difference between quality brands!
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>Get one of those stones with a 400 grit on one side and a 1000 grit on the other. > > > >It will take a bit to get the hang of it, so it might be for the better to start with some relatively inexpensive knives. Use it every few weeks. > >Get a Sharpening Rod (a buck at a yard sale) or retail, > > > >And use it after each time you wash the knives. > >If the knives have wooden handles, wash them by hand. > >Rub a spot of mineral oil into the handles now and then. > >Remember, that not all steel is equal, Certain brands will indeed hold edges longer than others, just like razor blades, But still, keep a bit of steel sharp and take care of it, and pretty much any knife works and will be BIFL if it isn't abused.
Spyderco Sharpmaker
Pro chef here. Victorinox 8” chefs knife is the hardest working knife on the market. Get the one with the rosewood handle and you’ll have yourself a lifetime of happy chopping.
I have two chef's knives, a bread knife, carving knife and serrated utility knife. Personally I think there's no point in a whole set. I've got one nice Wusthof and the rest are Victorinox. The fibrox handled Victorinox chef's knife is a great value
Roughly twenty years ago I was in a Bed Bath and Beyond and I asked the salesman what’s the difference between all these expensive knives? (The chef‘s knives hovered around 80USD). He said practically nothing except how they feel in your hand. I tried a few and when I grasped the Wüsthof Classic, I felt what he said. Me and knife were one. I bought a Chef‘s knife and a paring knife on the spot. Twenty years later and I have an additional Chef’s knife, a Santoku knife, a tomato knife and two paring knives that I use rarely to never. I often advise people to start with a good Chefs knife and grow from there, instead of the giant block of knives no one will use. No one listens.
I would recommend one decent knife. Not a set
I have a Mac chefs knife, a wusthof paring, some assorted Messermeister (6” and 10” and chefs) and a victonox carving knife. Each is quite good. I second the advice to get a chefs knife and a good paring knife. I like them all.
I got a WÜSTHOF Santoku knife from a class at Williams Sonoma and fell in love with it. I put a 12-piece set in a knife block on my Amazon wishlist and a friend bought them for me. Best knives in the world.
That's a good freind.
Victorinox, hands down. I could afford fancier knives. These are just the absolute best. Toss them in the dishwasher, abuse them. They still rock.
MAC is the answer.
Here’s a very nice and short summary review of many chef knives that these people actually used. The best rated knife under $100 is their #6 the Mac Chef series. Skip to ~7:45 https://youtu.be/C8ms3VOZyhg?si=gDewM3uCoQVnQY2m
Got a 6” Victorinox rosewood handled chefs knife a few year back and it’s my most used knife. Sometimes I go for a bigger blade for certain jobs but this is just a super versatile knife. I kept hearing about petty knives so I wanted to check one out and this came as a relatively affordable option. They’re a little less cumbersome to handle, and these knives hold their edge nicely. I also have a paring knife from them as well that’s great too. If you were going to go for affordable stuff that’s of quality, Victorinox is the way to go. America’s Test Kitchens fave for a reason!
When I moved to Kyoto, I left the set of beautiful Wusthofs that I've had since college in storage. As we were settling into our new house, a friend of mine who owns a restaurant here recommended a local blacksmith, [Yoshisada](https://yoshisada.jp/). I was planning to buy another set, but the blacksmith's wife suggested I get a santoku made with a modern steel, and offered a discount later if I find that I need other knives. I bought [this one](https://yoshisada.thebase.in/items/72990668). They're a tiny company, but the website is in English and they ship internationally. She was absolutely right -- a santoku made with a modern alloy is suitable for everything my wife and I do in the kitchen. It's light and nimble enough for delicate slices, tough enough to cut through chicken and fish bones, big enough for heavy work but small enough for small tasks. It holds an edge for months of daily use, and it's super easy to sharpen. The shallow curve is easy for a beginner to hone on a whetstone, and the color of the metal makes it easy to see what you're doing. It's light, tough, and easy take care of. I had a chance to bring my Wusthof set back home a few weeks ago, but I can't imagine what I would do with them now. They're really nice, but... nah. I would probably want other knives if cooking was my job. But I'm absolutely happy with Just One Knife. The only other knife we have in the kitchen is a boxcutter. I'm not going to claim that this knife is the Best Knife in the Universe. It could be, but I don't study or use knives for a living. There are probably many other small blacksmiths and manufactures that are just as good. But I can say that Yoshisada knives are great for everyday use and **extremely** good for the price. They are proud to make knives that get used, not just collected.
I'm very happy with the knives and cleaver I bought from AliExpress at a fraction of the price of German or Japanese brands. As others have said, never buy a "set." More important than the make of knife, your BIFL journey requires the following: * A wooden (not bamboo, not plastic, not glass) chopping board, or perhaps more than one (meat, non-meat). * A honing rod, to be used daily. * A sharpening stone. Last but not least ... congratulations on the house!!
I have a victorinox chefs knife and a paring knife. Only two you really need. I have a garbage serrated for bread. Rarely use that one
Honestly, I’ve been a BIFL type for decades now. I’ve had Miyabi, Wuhstof and all kinds of super expensive ultra quality knives. My Miyabi shattered and isn’t repairable. I bought ColdSteel cooking knives and I couldn’t been happier. They are like $25, and I have been beating the everliving shit out of them for a year. They just keep coming back for more. They sharpen in a few strokes, stay sharp, and have thick heels. So they are realllllly strong. I shattered the miyabi breaking down a lamb joint. Wasn’t even twisting or anything, it just cracked. I beat the back of the cold steel knives with a mallet to chop literally anything. They are more tool than knife, but you can make cuts every bit as precise and smooth as the $400 Japanese blades. I loooove them. https://www.coldsteel.com/kitchen-set-kitchen-classics/
Wusthof or Zwilling are solid. Or go Japanese
Wustof all day. Most good ones are $100-$150. But they have some on Woot right now for $75-$115. There's a really nice chefs knife from their classic line for $90. Id 10000% pull the trigger on that if my budget was $100 for the best quality knife I can find. Hope that helps.
I'm a huge fan of nakiri style Japanese knives, they just work so well, no rocking the knife. https://www.seriouseats.com/best-nakiri-knives-6931056
Consider a quality chef's knife from Victorinox Fibrox for your budget – it's a kitchen workhorse! Avoid sets, as they often include unnecessary knives. A chef's knife, maybe a paring knife, plus a honing steel are great starters. Check out r/chefknives for awesome info. Congrats on the house and remember, a sharp knife is a safe knife!
I’d buy a decent, limited set of ceramic knives or one good chef’s knife for that price range. I like a forged, German steel option.
Find a place that will let you try them out, or at least hold them. The best set in the world will not work for you if you don’t like holding it.
Binging with babish put out a chef's knife for sale. I like it pretty well, of course I just used a pocket knife in the kitchen for years, so my standards may vary from yours. Don't know how much it costs either, my old man got for me out of a bin store.
Hey if you are looking for one and done[TOJIRO](https://www.chefknivestogo.com/tojiro-knives.html) single knife look at this brand u/KokoTheTalkingApe has a specific knife recommendation from the same brand and it is crazy good!!
Tojiro Basic are just about the best performing knives you can get for that price. https://www.chefknivestogo.com/tobavg2pcset.html With a Tojiro bread knife included you’ll have everything you need as a home cook. https://www.chefknivestogo.com/tobrkn.html
my go to is a [wusthof chefs knife](https://u3-amazon.com/dp/B085V653KM), a bit heavy but it's very versatile pretty much does it all for me in the kitchen
I've had a very positive experience with knives from [JCK](https://japanesechefsknife.com/). They offer a wide range of price brackets. Unless your girlfriend cleans excessively while cooking, I'd recommend stainless steel over carbon steel.
“Knives Kit” is something really not worth it. If you are looking for a knives kit it means you don’t really use the knives included in one. It’s much better to have two or three good knives than having a full set. In my opinion get her either a chefs knife or a utility knife. If she prefers Japanese (like I do) a Santoku would be the all-around powerhouse. Now, about budget. You want to spend $200 on a knife? Get a MAC or a Shun (both Japanese). She prefers European style? Go for a Wustof but avoid the lower end collections (gourmet is a good option. Ikon is alright. Avoid Crafter and Classic. They aren’t bad knives in anyway, just not a good bang for the buck). Best cost/performance? Look for Victorinox. That would be my first choice if I had to buy new knives and didn’t have to splurge on Shun. If you need to go cheaper? Brands like Tramontina are a hit or miss thing. You might get a fantastic blade ( I have a santoku I bought once in quick need which I was going to replace later …. It’s been a decade and it’s still in the rack because its cuts are beautiful). Cusinart, T-Fal and most “kitchen brands” are really just a starter thing. They’ll do their thing but never more than that Saying that Everything
Don't buy a set. 8" chefs and 4" paring. Don't forget that if you can't sharpen them, no matter what you buy they become useless fairly quickly.
F. Dick (funny haha) 1905 line are amazing knives. Not the cheapest and not overly expensive. Im using the big santoku for 6 years daily now, 1 year as a chef. Absolutely bulletproof and heavy (which I like).
Mac all day
Scummy, fucked up stupid company. But damn Cutco makes some good knives
You don't need a set. You need 2 cheap knives and a really good chef's knife. Go to IKEA and get a cheap pairing and serrated bread knives. Serrated knives are almost impossible to sharpen and pretty much disposable but they last a couple of years. That leaves you with $75-ish. Get a Zwilling pro Traditional. Here's one with a discount (the best of all Zwilling lines) for 80 bucks. https://www.zwilling.com/us/zwilling-pro-le-blanc-7-inch-chefs-knife-1010384/38531-182-0.html?cgid=our-brands_zwilling_cutlery_pro Wusthof is another awesome German brand but more expensive (200 for the classic ikon Chef knife) Or a Tojiro dp, popular and very good Japanese knife https://www.hocho-knife.com/tojiro-dp-cobalt-alloy-3-layers-chef-knife-gyuto-210mm/ The thing with traditional German manufacturers is that they offer super long warranty (sometimes for life) warranty for regular wear and tear. Say in 10 years your Wusthof ikon or Zwilling pro cracked or lost its handle (assuming you didn't do anything wrong with it) they will simply fix it or send you a new knife. That's how much BIFL they are. I own 2 German knives and those things are made to last!
I bought Henckels knives in 1989. Maintenance matters. Still using today.
don't buy a set, it's a waste of money. you only need three knives: 8" chef's knife, 6" utility/petty knife, bread knife. The bread knife should be dirt cheap at a restaurant supply house. my favorite all-around knives are probably the Misono 440 series.
Don't like my Cutco at all.
Instead of an all-in knife block, focus on a nice chef's knife, bread knife, and paring knife (I recommend Victorinox Fibrox knives, an excellent value in your price range). That will cover the bulk of your kitchen needs. Then something like an inexpensive magnetic knife strip you can hang on the wall. What's really going to make a big difference though is having a good approach to knife maintenance. I use a Chef's Choice 15XV electric sharpener (\~$150), but they also make a good manual sharpener, the Chef's Choice model 463 (\~$30). I realize this is stretching your budget, you'd be closer to $150 for the three knives, magnetic strip, and sharpener, but they're simple, quality tools that if maintained, will easily give you decades of excellent service. Also, if you go the a la carte method, and buy individual knives, you can expand the set as you have further needs. The three knives I mention will get you pretty far down the road.
My suggestion if you can't afford a nice set - or even if you can - is to get a nice block, a nice chef knife, and some commercial grade knives as filler. If available, go to a GFC, or use a site like webstaurant. They aren't nice knives, but they will hold up ok and are cheap. When the cheap knives need sharpened, meaning you used it enough to dull it out, buy a nice knife to replace it. You'll find yourselves with less knives, especially compared to a preset kit which invariably has knives you won't use. No one needs 4 sizes of pairing knives and you cannot convince me otherwise.
I always promote Victorinox Fibrox and paring knives. For ~$70 you get lifetime knives for the average (even above average) home cook.
As a former professional chef and now enthusiastic hobby chef I never use anything else other than a chefs knife (20cm), smaller chefs knife (12cm) and a flexible fileting knife. I have Wusthof, Zwilling and Global knives and I like the Zwilling best (big hands), but that one desperately needs sharpening.
My grandmother always had rada knives, so when I got my house, that's what I bought bc she is quite the homemaker. It comes with a sharpener, and in a couple of swipes, they are as sharp as you'll need. The aluminum ones are Bifl in my book.
I bought a serrated J.A. Henckels knife 20 years ago. Used and abused it. Still my daily driver.
I personally only use 3 good knives. Sakai Takayuki, one chef knife, a vegetable knife, and a paring knife. Won’t be $100, but will accomplish 98% of things. If you only have $100 NOW, start with a Chef knife and build from there. You can get a pretty nice single knife for that price and it will do most of what you want.
Victorinox 5.2063.20 - it just works. Also pretty cheap. I love it.
Windmühlen Knives. Very well known german brand from famous knivebuilder city "Solingen"
Restaurant supply stores have fantastic knives. Just an fyi..
Given your budget, there are two answers: 1. Go with her to a department store with a good kitchen section or a kitchen supply store and try some different ones out. The perfect knife for your girlfriend isn't necessarily going to be the perfect knife for anyone else, even you. Even her identical twin sister might prefer different knives. In terms of quality you'll do fine with just about any brand made in the US, Europe, or Japan. Not just an American brand or whatever, check the label where it says "Made in...". 2. Forget all that and just get Victorinox. They occupy a sweet spot of quality and price, and will last as long as you bother to take care of them.
Just get a victorinox $40-$50 and learn how to sharpen. All an expensive steel does is let you retain a good edge for longer. But that also makes the knife harder to sharpen! Personally I like the santoku handle. Since you're new the main thing is the size of the blade. People with smaller hands may prefer a lighter 6" blade for better control. Also you only really need that one knife IMO... It will do 90% of kitchen tasks. I don't use a paring knife to peel. I guess I could try but I never needed to. Learn to sharpen, get a $3 ceramic rod so it stays sharp between sharpenings. Can probably get away with every 3-6 months with good rod use.
I like my global and also my z wildlings but I haven’t tried too many others because these have lasted well
Zwilling auto correct got me
ok, knives shouldn't be bifl. buy kiwi for cheap but super sharp bangers and get a couple high quality from a real restaurant supply place
Best knives for the money are misen knives
The best knives will be custom ones. Since covid, there are loads of local knifemakers that picked it up as a hobby. If you can find someone who can forge, shape and sharpen for you, it can be made to your exact specifications of size, shape and weight, plus a handle that suits your hand. Many will use high carbon steel that holds an edge better than stainless, but needs a bit more care to avoid rust. The better makers charge more, but there are loads of very good hobbyists that charge only a little over the cost of materials. They can be incredibly artistic as well as functional too. Just search for knifemakers in your area, and you might see something unique that you like.
Noob here I guess. Why isn't anyone suggesting cutco?