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I need Help Getting mY High Quality Knife Set Going!!!!

post #1 of 6
Thread Starter 

Ok well I really appreciate you guys helping me. I seriously need some good advice. My wife spends a lot of time in the kitchen and I am wanting to totally blow her away by purchasing her knives. My plan would be to get her a few high quality knives to get her collection going. Hopefully one day having a full set. The problem is that I am a laymen when it comes to this. Here is my prive range for 3 knives off the bat....400 dollars. Does anyone know a great starter set that we can build on.
I really appreciate it.

O btw I really want them to be Damascus Steel...



post #2 of 6
You'll probably want a chef's (gyuto, either a 210 or 240 mm), a petty/paring (~150mm), a bread knife and a sharpener.
The common recommendations in that budget are the Richmond Artifex (chefknivestogo), Fujiwara FKM (chefknivestogo) and the Tojiro DP (chefknivestogo and cutleryandmore). All 3 are not Damascus. You might want to take a look at those first. (While waiting for the others to reply since I'm a newbie tongue.gif)

You are also going to need a way to sharpen them. Master BDL has mentioned that the Minosharp3 is an easy solution (~$80) or a chef choice machine. Or you can learn to sharpen them on water stones smile.gif

The Mac Superior Bread knife and the Tojiro ITK bread knife are the best you can get, and I'd strongly suggest you include one in your set. If budget doesn't hold out you can settle for a victorinox Fibrox bread knife (10")
post #3 of 6

The Forschner bread knife is a very viable choice for a bread knife.  10" with Fibrox handle is ~$33, and you can upgrade to the rosewood handle for about $15 more, if you want.


I'd spend less on the petty (~$50; Fujiwara, Tojiro, or Richmond Artifex would all work), or you could hold off on that for now and get by with what you have, or get some cheaper paring knives (some people like the very low price of the Forschner $4 paring knives). 


Be sure to budget for a good ceramic hone, like the Idahone, for $25-30. 


As Wubu said, make sure you devote some money to sharpening.  No matter how much or little you spend on knives, they will eventually need to be sharpened, or they're not worth much.


If possible, I'd suggest putting around half of your budget into the best quality chef's knife you can, since that is what is going to get the most use.  $200 would not be unreasonable.

post #4 of 6

Hi...I am a wanna be cook and a knife maker.  My wife and I cook a lot for our friends and are members of a gormet supper club.  We take monthly classes from a professional chef at on of the well known luxury resorts.  He is french but a good guy.  I have made him a couple of iterations of chef's knives and picked his brain on what knives a chef really uses.  Since you are on a limited budget, you may want to buy one really good knive at a time.  Here is the priority based on what I have learned:


1.  Buy a really good 10" chef's knive.  (Remember the chef is a pro so someone just starting to use high performance knives might want to consider a 6" or 8"...probably an 8")

2.  Buy a really good 3 1/2" paring knife.

3.  Buy a really good boning or filet knive.

4,  Buy the one you did not choose in step 3.


These are the only ones I have ever seen him use and he uses the 10 knife most.  No carving, bread, etc. knives.


Hope this helps.

post #5 of 6
As for the Damascus...I feel like you are paying $$$ for the looks. There's the tojiro senkou over at cutlery and more....but I'd rather get the hiromoto AS over at CKtG.

Personally, as a gift with $400 budget, I would do:
-Mac pro chef 210mm $160
-Mac superior bread $90
-Global Minosharp3 $80
With $70 left over to either get a idahone ceramic hone $29 and/or a Richmond Artifex paring $40
post #6 of 6
i'd get a 210-240mm chef knife
a bread knife either the tojiro or mac superior
and a 135-150mm petty

you can survive on that and expand your collection from there.

a sharpening stone like a 1k/6k dual side stone would be great.
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