What's your favorite Chef knife?

Ruby007_342890

Im curious to what is your favorite chef knife or your go to knife for every day use.

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Comments

Scott_Hysmith_251824

Ooh, nice one. I'm afraid mine is kind of boring, but it's been my workhorse knife for over 15 years: the Henckels Pro S santoku. I've used it so much over the years the grantons are starting to wear away.

fisher23

Yaxell are my go to knives. But I have a Chinese veggie cleaver I love too.

Ruby007_342890

That looks amazing, I'm gonna have to get my hands on one of those.

pd3ski_278514

I've got a couple or more of the following... munetoshi, teruyasu fujiwara, kato, konosuke, sakai takayuki, shigefusa and should seek counseling. The two I wouldn't leave behind are the tf 195 and the munetoshi 240 gyutos.

There's more...

pd3ski_278514

Probably a little off topic for this forum maybe a mod should move this over to tools?

elviswasjesus

A cheap 7-inch generic piece of crap from a knife block set that my brother bought me years ago (note the dinged point). I spent my money instead on an ok sharpening system. I'd love a nice knife, but this is thin & nimble, and I can easily keep it sharp. For those reasons I kind of like it more than it deserves

fisher23

Yea, I should probably join you at kitchen tools anonymous, lol!

fisher23

@Ruby007_342890 can change that. Just go to the bottom of your post, click on the three dots and hit edit. Then you can change the forum category to tools.

The_Praetorian_Guard_Lt_General_452072

We use shaku, Shōtō, and daitō as far as swords sizes. Each member prefers their own craftsmen. oh shit, this is for kitchen knives.

I apologize.

Ruby007_342890

Thanks

pd3ski_278514

Btw.. Ruby that knife looks familiar but I'm thrown by the handle... who's the smith?

Huh I thought I posted this earlier but it didn't stick

wolfiegirl

While I've got a Henkels chefs knife, I only use it if I'm cutting an entire cow in half or some other giant task. Far too heavy for every day. My everyday workhorse knives are the santoku's....a Henkels and a Victorinox Fibrox. Easy to handle, lighter weight....sort of like driving a sports car instead of a city bus.

Adrian_G_34447

Ahh, Takamura hana, my choice as well. Great knife and a beauty

Jack_Mayer_85396

Sign me up for the 12-step program for knives as well!

pd3ski_278514

Thanks for the id Adrian... r2 steel has a lot of people enjoying it lately!

Alex_311927

Victorinox knives are in my opinion some of the best moderately priced chef knives around.

hairyotter_273859

These are my most used.

Shun / Iittala / Shun / Global / Shun

The Iittala and the Global are my favorites, 2nd and 4th counting from top down.

For steak knives I have a set of Wusthof.

steven_lim_439022

I use a 6inch Whustof Classic and a 4in Whustof Chefs. Using these for 30 years and tried a Shun, they are very nice and super sharp.

MrStuden_1058224

My favorite knife is the one that is well sharpened. This way I can work with any of them. And the coolest knife if it's blunt will become useless. By the way, I like the knives in the photos you sent. If you're interested, I found sets of 7 knives that cost under $200 (you can visit site about them). These knives are made of German steel, everything I like. Well, I realized that the success of your culinary masterpieces almost always depends on the quality of the knives. And if the knives are blunt, it will steal the inspiration to cook delicious. Therefore, in my kitchen, knives are always sharpened and waiting in the wings.

LangdonJohn_1301879

I know that besides the basic kitchen and decorative knives, there are special ones for meat or steak.

invictusman_1237564

It's much better to find a knife that is suitable for particular foods. If you need one for everyday use or a camping trip - a simple tourist knife will do. It's enough to cut food, open a jar, cut a branch or rope. You need a tactical or army knife for self-defense: they are more robust and pierce things better, but they won't slice the sausage evenly. When choosing steel, please pay attention to its hardness. The optimal one is 60 Rockwell units: this knife is very sharp, and it's easy to sharpen it with a bar, a piece of leather, or even a ceramic cup. The lower the steel's hardness, the easier it is to sharpen the knife, but it is also easier to blunt and crumble it. On the other hand, Japanese blades with a hardness of 67-68 units do not break, even if they hit a stone, but it's impossible to sharpen such a knife in field conditions. I got my favorite knife from Knife Resource https://kniferesource.com/ , and I haven’t yet found a cooler one for my kitchen.