Many times simply overlooked and maybe not quite in your budget range but perhaps one of the best on the market. Misono moly, exists in 12 and 14 inch.
That is a splendid looking blade, indeed. Yes, bit out of my current budget. but not obtainable if I can sell a few more loaves of Kalamata or Roasted Garlic Breads over the next couple of fridays.
There is a much cheaper alternative, but I'm not sure if they sell in the US.In my own country the Spanish brand Arcos in quite known, certainly amongst culinary students, for the simple fact that these knives are great value for little money. I believe Arcos has been taken over a few years ago by Henckel. I had a few Arcos knives before I switched to Japanese knives.
If it helps, this 350 mm (14 inch) one costs around... 15 €;
Forschner will do the job in your price range as well. 12" rosewood handle:
or 14" with fibrox handle:
At these lengths and with the chisel grind and somewhat flexy blade, you need to pay close attention to your cut to keep the blade from wandering or flexing.
IMO it is the dreaded kitchen unitasker that I avoid. Then again it is cheap, does the job well, and requires no skill or training to get good results. There is some tipping point that if you bake enough cakes it would make sense to have.
You should be happy with that knife. When you decide to get another one I would suggest one with an exaggerated bevel. We cut 1000's of cakes. This type of knife will incorporate air into the cutting so you won't have problems with moist cakes or semi frozen.
I really like the double bevel (bezel) of the Fat Daddio 14" serrated knife , unlike all the single bevel serrated knives I'v used, you can easily redirect the cut it you didn't start perfectly right.
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