Originally Posted by Fuuma
I see Sabatier knives were discussed here, I used to like them and my paring knife disappeared. I can't really navigate the complexity of Sabatier branding and licensing, which ones were the nice made in France ones? Thiers-Issard carbon? Is stainless steel still ok? If I like french shape but could be fine with trad German ones (Henckels and Wusthof pro/classic lines) should I concentrate on a new chef knife (I chipped/broke my old Henckel) by Sabatier (which ones) and just buy whatever for paring.
note: I like a good, utilitarian knife and don't care about the luxury knife market at all....
you just want a paring knife?
carbon steel is probably the nicest but they need to be maintained cuz they rust (which is easily removed, but you might get ugly spots). stainless steel is rust free and the traditional counter argument used to be that they're harder to sharpen and stay sharpened. a lot of good stainless steel nowadays that can stay really sharp and are easier to sharpen. the molybdenum alloys are nice and the standard is VG10
if you have money misono (ux10 series is standard and a lot of people here own them) and masamoto are still two of the best
if you dont care to spend that much tojiro dp and fujiwara are both quite good
(but if you're buying paring knives there's not really a huge price difference. i would just buy the paring here
sabatier seems to be going after the cuisinart crowd. you can find better old ones on ebay, but they might take a lot of rehab
also styleforum was obsessed with nenox for awhile especially the bone white handle ones.
i'm biased tho. japanese knives for me are easier to wield and much more pleasant to use, just a little finnicky with the sharpening and technique. the traditional german brands tend to be heavier workhorses and overpriced or overdesigned and overpriced