Thread: Recommend a chef's knife

I'm just beginning my research, and have never bought a kitchen knife for myself before. I know I'll need to see what feels comfortable in my hand, but can anyone recommend some brands to look into or to avoid?

I'll probably go with stainless but that's not particularly important to me, and something at or under $50 would be nice if it'll hold up to light use at home.

Thanks in advance.

Something to think about, if you buy a quality knife it will last you the rest of your life (sounds familiar eh?).

Personally I like Wustoff, their classic (meaning good line) not the newer "Gourmet" line which is junk. However a good chef knife will be way more than $50 no matter the brand. Also consider the MAC Mighty Line-made in Japan and pretty good quality at a more reasonable price.

I agree with the wustoff. Go for 8 to 10 inch blade. A straight profile is nice but you may want more of a French knife which has more of a curve to the blade. Makes it easier to rock the knife when fine chopping with one hand putting pressure on tip while other hand rocks the handle.

Never put your good knives in the dishwasher. Always hand wash.

I am fan of both wusthof and the Japanese Kai Shun knives.
In stainless, that's the direction I would go.

I have a Boker that I have had for many years. It holds an edge well.

I received a 10" chef's knife in my kit for culinary school about 20 years ago. It's a Messermeister No-Stain X50 CrMo V15. I also have a Wusthof. Both are good knives and take a wicked edge. I steele before during and after each use. I like the Wusthof, but use the Messermeister a lot more.

Originally Posted by Bruno

I am fan of both wusthof and the Japanese Kai Shun knives.
In stainless, that's the direction I would go.

Agree 100% with Bruno-these are my two favorite brands, especially the Shun. I have a set designed by Ken Onion which are beautiful to look at and use with the pakka wood handles and pattern in the steel.

BUT...for a knife under $50, I can recommend the 8 inch Victorinox Fibrox Pro. It's around $40, it's got a synthetic handle and it's relatively light. It's not a 'looker', but it gets the job done, and it's a darn good knife for the price.

This is my favorite all-around kitchen knife, carbon steel, as I like 'em: Peasant Chef's Knife - Lee Valley Tools. Really easy to sharpen and maintain the edge with a fine steel.

https://www.amazon.com/Tojiro-DP-Gyu.../dp/B000UAPQGS

Tojiro DP , bang for the buck all the way. German knives are tempered a bit on the soft side and lose the edge fast.

and something at or under $50 would be nice if it'll hold up to light use at home.

Great suggestions on this thread! I was replying to this part of holli4pirating's OP.