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New Chef's Knife Recommendation

post #1 of 64
Thread Starter 
I was going over our wedding registry last night and noticed that I didn't have any knives on there. I've got a number of decent gyuto style knives, from 210mm to 260mm, so I don't really need a new knife, but nor do we need crystal stemware or china. I'd like to hear what people's favorite knives are, to guide me in my little research. Price isn't really an issue, but no one is going to buy me a custom Bob Kramer.

A good example would be the Nenox Gyuto - 280
http://korin.com/Corian-Gyutou I know MM and some others have it, and by all accounts it's a fabulous knife.

So - let's hear what you like to use!

Along the same vein, any steak knife recommendations? I was thinking these laguiole knives
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http://www.williams-sonoma.com/products/laguiole-en-aubrac-6-piece-mixed-wood-steak-knife-set/?pkey=e%7Claguiole%7C5%7Cbest%7C4294951640%7C1%7C24%7C%252Flaguiole%252Fcutlery%7C2&cm_src=PRODUCTSEARCH||Category-_-Cutlery-_-NoMerchRules-_-

or these
438

http://www.williams-sonoma.com/products/laguiole-olive-wood-steak-knife/?pkey=e%7Claguiole%7C5%7Cbest%7C4294951640%7C1%7C24%7C%252Flaguiole%252Fcutlery%7C1&cm_src=PRODUCTSEARCH||Category-_-Cutlery-_-NoMerchRules-_-
post #2 of 64
what gyutos do you have now?

and those laguiole knives are nice
post #3 of 64
Kuhn Rikon nonstick watermelon knife
post #4 of 64
I really enjoy my Shun collection. Razor sharp edge (anmd keeps that edge for a long time) next to some of my german knives.

My $0.02
post #5 of 64
Thread Starter 
2 Shun Classics, 8 & 10 inch, Honsho-Kanemasa E-series Gyuto 210mm, Togiharu hammered damascus 210mm, some old, heavy wusthoff I use to cut bones and stuff.

I really like the Honsho-Kanemasa http://japan-blades.com/chef-knives/355.html it takes an awesome edge and has developed a sweet patina at this point.
post #6 of 64
Thread Starter 
Quote:
Originally Posted by ehkay View Post

Kuhn Rikon nonstick watermelon knife

It's stunning.

438
post #7 of 64
post #8 of 64
how good are you at sharpening and maintaining your knives?

if you dont really care too much that nenox you posted is great. i've always wanted a misono ux10 myself.

i was going to talk about honyaki, but imo honyaki is a little wasted on most people and not really suited for a gyuto. if you really wanted i've heard great things about this. otherwise even just a hon kasumi knife from masamoto like this should be a nice enough upgrade

dunno if you want a japanese handle. you should prolly go to a knife shop tho and get a feel for what knives you would like to use

that nenox is the prettiest tho
post #9 of 64
I use a paring knife twenty times more than a chef's knife, so maybe look at a really good one.
post #10 of 64
^that's great advice. it doesnt seem like you really need a new gyuto. that nenox is not a massive upgrade from the knives you have currently alhtough if somebody else were footing the bill i would be in a bit of a pickle
post #11 of 64
Quote:
Originally Posted by itsstillmatt View Post

I use a paring knife twenty times more than a chef's knife, so maybe look at a really good one.

Same except with 5-6" petty knife.
post #12 of 64
I also use my petty the most for all everyday things.
Its a 150mm kanetsugu. Great knife for the price!
118

For the more serious work I bring out my Watanabe Gyuto and Yanagi. Love these knives but they do need proper care. The petty I can abuse...
234

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post #13 of 64
Misono UX-10 here.

Agree on the petty remark as well.
post #14 of 64
Who even makes a really good paring knife?

I will dissent a bit on the UX10, I looked into it not long ago and played with it a while and while I loved the handle I found the profile a bit narrow and low. I also think it's overpriced for what you get, i.e., $325 for a stamped knife?
post #15 of 64
Quote:
Originally Posted by Manton View Post

Who even makes a really good paring knife?
I will dissent a bit on the UX10, I looked into it not long ago and played with it a while and while I loved the handle I found the profile a bit narrow and low. I also think it's overpriced for what you get, i.e., $325 for a stamped knife?

Its up to $325 now? Yikes... I've had mine for years and did not pay nearly that much for it. I'm pretty sure mine was less than half that actually.
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