Suggest me a chef's knife

Alex_Park_209714

need a knife that is between $80~$120

suggest me a good quality knife

thanks

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tshewman

If you can stretch your budget just a little, the first on this list is just above it ($139). https://www.chefsteps.com/knife-collection

I have a Shun and like it and sharpen it about once a month. But if I had a do-over, I think I would give the Nashiji Chef's Knife a try. FWIW

bill13_173271

Is carbon okay? They are easier to sharpen, but are higher maintenance. If so the Misono Dragon is a great knife.

http://www.amazon.com/Tojiro-DP-Gyutou-8-2-21cm/dp/B000UAPQGS I like the fact that is asymmetrically ground which really improves a knifes cutting performance.

My favorite steel is the Aogami Blue Steel, here is a knife with this steel clad in stainless: http://www.japaneseknifeimports.com/kitchen-knives-14/kitchen-knives-by-type/gyuto/ikazuchi-210mm-stainless-clad-blue-super-wa-gyuto.html

In stainless the gesshin genga here is nice although I like a profile were the tip is a bit lower. http://www.japaneseknifeimports.com/kitchen-knives-14/kitchen-knives-by-type/gyuto/gesshin-ginga-210mm-stainless-gyuto.html

My favorite profile is by Shigefusa: http://www.japanesenaturalstones.com/shigefusa-western-kasumi-210-mm-gyuto-tamamoku-cedar/ I have the 240mm Wa version here ( he does not make many western handled knives and they are more so I went with the Wa handle and now prefer it over western. http://www.japanesenaturalstones.com/shigefusa-kasumi-240-mm-wa-gyuto/

If you want to learn a lot about kitchen knives I would recommend this web site: http://www.kitchenknifeforums.com/forum.php

Jack_Mayer_85396

If at all possible, find a store that sells the knives you are considering and hold it in your hand or, better yet, see if the store has anything you can test drive the knife on.

bkeene12

If you don't want to stretch your budget, look around on eBay for a Misono UX10. You might get lucky and find one in your price range. They usually run around $150 to $200 but you get a great knife.

Jack_Mayer_85396

Serious Eats has a pretty good discussion on what to look for in a knife. "www.seriouseats.com"

Samuel_68313

On the recommendation of CS I got myself a Tadafusa Gyoto and absolutely love it. As always though, no point it you don't have the correct tools to look after it properly. I'd invest in the stone set they sell on here, which is one of the very best purchases I have ever made.

Stones + cheap knives >>>>> No stones + $500 knife

aaron.murphycrews

I whole heartedly second @Jack_Mayer_85396 about trying it out in your hand. I've invested in a few fancy knives, but 99/100 times I reach for my old 10" Wusthoff. It just feels right for me.

Sur la Table is usually good about providing vegetables to chop and has a decent selection of styles, though you won't find as many of the Japanese knives there.

Jack_Mayer_85396

@Aaron's comment is spot on. I work in a Sur la Table store ...

jordan_poudrier_74905

tojiro dp, misono's, suisin inox western all these are great introduction's to the world of good quality chef knives within your price range and will serve you well.

wes.sand

Given the recommendations below I'm going to sound like a heretic, but to keep it simple...Victorinox Fibrox Chef Knife. You can buy 2 or 3. Between those and my 20+ year old Wusthoff and an older Mundial I picked up for my Culinary Theory class in college, I'm quite satisfied. No art, just function.