[Chef’s thoughts]

Hello,
I’ve read lots of things about knives, and I’m sure that the best you can do to find your perfect knife is to try it. The knife is not only about performance and balance; above all you have to feel that the knife becomes a part of you. The aesthetic look is also important, not to show to others, but if you like it you’ll fill better with it. In my case, after an intensive search, I’ve decided to buy an ICEL Platina chef’s knife (I think it's from Portugal), it’s forged and well balanced, with a steel handle and looks very nice. I was surprised about the very good relation quality/price.
But, try as many you can.
Nice cooking’s.

[CookMonster]

Why are the Japanese knives so expensive?

[T.Haws]

While in Japan I bought a set of knives from Sakai Takayuki, from Osaka. Being left handed ,they were specially ordered for me(additional cost, of course)and sharpened on one side. They are/were western style, stainless, and well made. Thin blades for precision cutting, butchering. And the method of sharpening and maintaining, waterstones,... extra work, but they are your tools, working with a REALLY sharp knife is good times, period. Crappy knives are a product of a sloppy cook.

[MJR]

"T.Haws wrote: Crappy knives are a product of a sloppy cook."

My bride of many years would likely see the connection here.

Some years ago, when cooking and food first became important to me, an inexpensive 10" Chicago Cutlery stamped blade was already in the block. Today, 28 years later, it's still in the block, still used (non-professionally), most every day.

And though I continue to drool over the look of the forged offerings, my old sheet metal friend still slices and dices.

Whether I replace it or not probably depends on which one of us wears out first.

[Mikeb]

I would say 'Dull knives are the sign of a sloppy cook'. I have a cheap 20 dollar chef knife I bought from Ikea (just for home use), but with some good sharpening you can get it as sharp as a 200 dollar knife (although it dulls quicker). I know alot of very good cooks with very old, sometimes crappy knives but they are very well sharpened and still cut very well (not to mention provide good memories).

[kibbymaster]

i think the most important thing about buying a knives is to hold it and see if its comfortable if you can try it first, any good knives will average 50-100$. henckles whurstof global are all good brands.

[RBrown]

Lots of good suggestions already, I cannot add much, except to say that I have both Wusthof and Henckels and personally, Henckels feels better balanced in my hands than the Wusthofs, but I certainly would be hard pressed to narrow down what I use to just two knives.

Maybe a good 8 in. Chefs and a 5 or 6 in. Utility?

I love my new Henckels Four Star 7 in. Santoku and it could well serve most of my purposes. If limited to just two knives, I would choose it and a Four Star 10 in. Hollow Ground Slicer. Throw in a 3 or 4 in. Paring knife, and I think you would have most of your bases covered.

Just my thoughts on the subject.

RFB