New Chef's Knife

Hello, I am looking to buy a new chefs knife and was hoping to get a little advice. I currently have a few K Sabatiers, but they are warped and cannot be fully straightened. I'm trying to keep it under $200, and i think i've got it narrowed down to 4 or so (but suggestions for other knives in price range welcome). The Wusthof-Trident 10" chefs knife ( http://epicedge.com/shopexd.asp?id=83406 ) , the Shun classic 10" chefs knife ( http://epicedge.com/shopexd.asp?id=83443 ), the Ohishi hammered finish 9.5" gyuto ( http://epicedge.com/shopexd.asp?id=89156 ) and the Global 9.5" chefs knife ( http://epicedge.com/shopexd.asp?id=83324 )

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Brandon_34695

The Ohishi is a real bargain. I haven't actual had to do any serious sharpening in months of cutting up root vegetables.

I am a little precious with it because it is so thin, I use a cheap Victorinox knife to butcher chicken.

tshewman

@DavidE FWIW- when I looked at knifes in the beginning (about 3 years ago) I tried the Wustof and shun at a cooking class. The Wustof felt like a hammer in my hands compared to the shun, so I went with it (the Shun) and over all am pleased but now find myself sharpening it more frequently (can't say if it's just the edge or that I use it that much more). I also have the Miyabi which I also like a great deal. That said, if I had to choose over the ones you listed, I would probably try the Ohishi first (buy it) given the reviews and price, then the Shun and I would actually look for past the wustof completely. It was simply not comfortable in my hands. Knifes are very much a personal thing so no offense to the wustof lovers out there. :-)

christopher_12897

http://www.chefknivestogo.com/riad52widha.html

check out these richmonds

there are nice thin blades and keep good edges

very inexpensive

http://www.chefknivestogo.com/gokogyuto240mm.html

this is white #1 carbon steel clad to prevent tarnishing on the entire blade. awesome steel. very easy to sharpen. inexpensive.

http://www.chefknivestogo.com/kaankusugy21.html

and a fujiwara carbon
http://www.chefknivestogo.com/fujiwara210.html
nice handle if you prefer western style.

strangely i think if you were to go with the 3 you mentioned the globals seem to perform the best and have nicest edges. even though ive had a shun classic 10" for about 11 years.

David_33229

Thanks for all the help! After some more research, review reading, and advice on other forums, i decided to try a Hirimoto 240mm Gyuto.

Pepijn_31744

Definitely give it a try. A chefs knife is very personal and preferences do differ. Be sure to try it out and see if there's a good fit. There's no better way to tell if a knife is right for you than to feel it in your hands

Alex_Botwinick_53693

I really like the Sakai Takayuki knives, both the one in the link and the Grand Chef. The steel, AEB-L is excellent.

http://www.amazon.com/Sakai-Takayuki-Layer-Damascus-Gyutou/dp/B008RK4646/ref=sr_1_2?ie=UTF8&qid=1404621717&sr=8-2&keywords=sakai+takayuki

brendanmarcello_74815

Yeah, chefknivestogo.com is probably the best knife store in the world. I just got a masahiro gyuto for under $200, and it's just so incredible. They also sell kunz spoon replicas at a very good price..

Alexandre_73161

I've got my 240mm Gyoto from Jon at japaneseknifeimports. I've bought my 150mm petty at Tosho Knife Arts in Toronto (via internet). Japanese Chef Knives have good selection and 7$ flat rate and they ship directly from Japan! (http://www.japanesechefsknife.com/) Some peope from Kitchen Knife Forums had problems with chefknivestogo as it ha unethical ways of dealing buisiness, poor quality control, etc. I dunno, it's just what I heard!

I would definitely recommend Jon from JKI and Tosho. Talk to the guys, they will help you find the blade for your needs, not trying to sell something more expensive but find a knife that FITS. :-)