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What type of knife should I buy?

post #1 of 7
Thread Starter 

Hi,

 

I cook at home everyday, and for the past two years I have been using an 8 in Shun chef knife for almost everything I do. I really like how light it is and how it feels in my hand compared to my mother's Wusthoff that honestly just seems a mammoth to my small hands! It's so heavy!

 

I am starting culinary school soon, and we can put our own knife sets together, though I have been told that my chef knife has to be at least 9 inches long. Obviously my Shun is out of the question. What sort of knife will be good for school, but still be light enough for me and of a similar style--even being 9 inches long? I have heard a lot of talk about going for a cheaper knife because of all of the wear and tear and all, but I don't want to end up with something I hate that feels bad in my hand or that is too heavy just because I use it for school. I was very selective about my Shun when I first purchased it, and I don't want to settle for a bad knife now!

 

What do you guys suggest I should do?

 

Lily

post #2 of 7
What's your price range?
post #3 of 7
Thread Starter 

I am looking for something between $150-$300 range...Depends on what is REALLY the best :) I will save up for it.

post #4 of 7

if you have a chance I'd go to a shop and handle the knivs yourself.

you sure will get recommendations

but we don't know YOU, your hands, what kind of grip you use, what you cut most, do you push or pull cutting.

 

in a shop you can have the right feel.

if you want light, then I'd want to stick with the japanese knives because most other knives are heavier.

other than that, a good well balanced classic chefs knife might be heavier but feel good in the hands if it fits your grip.

post #5 of 7
I have not gone to culinary school so take this with a grain of salt. I have seen a lot of posts by former chefs that went to culinary school and recommend against spending a lot of money on knives due to theft issues. Just a thought. Don't get hung up on best, it's a subjective word. Shuns are not bad knives but since you need something new I would think about if you like the profile on the shun and go from there. Plenty of good knife at a reasonable price point. A few to take a look at
Fujiwara fkm
Suisin inox
Gesshin uraku
Tojiro dp
Richmond artifex

All of these are stainless and western handle but the uraku, that has a wa
post #6 of 7
Thread Starter 
Quote:
Originally Posted by Chrismit View Post

I have not gone to culinary school so take this with a grain of salt. I have seen a lot of posts by former chefs that went to culinary school and recommend against spending a lot of money on knives due to theft issues. Just a thought. Don't get hung up on best, it's a subjective word. Shuns are not bad knives but since you need something new I would think about if you like the profile on the shun and go from there. Plenty of good knife at a reasonable price point. A few to take a look at
Fujiwara fkm
Suisin inox
Gesshin uraku
Tojiro dp
Richmond artifex

All of these are stainless and western handle but the uraku, that has a wa


Interesting....Thanks very much for your input. Yeah, I never thought about the issue of someone possibly stealing it. That's a good point. I will be sure to check out those knives :)

post #7 of 7

I have a Tojiro DP and I am quite pleased with it, excellent value. You might also take a look at a CarboNext from Japanesechefsknife dot com. Other lighter knives would be the very affordable but still pretty good Victorinox Fibrox series (if there really turn out ot be theft problems) or the Global knives.

 

If you prefer the more European blade you could try the "ActiveCut" series by F. Dick or the "Silverpoint" series by Wüsthof. Both by reputable brands but much lighter (and cheaper) than the full tang, full bolster premium lines

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